Shepherds Pie

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For St. Patty’s day Lindsey and I decided to make shepherds pie! Here it is!

Shepherds Pie

• Start by peeling and chopping 3-4 large Potatoes.

• Boil in salted water until fork tender.
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• Chop 1 onion, 3 carrots, 1 bunch broccoli, and 4 cloves garlic.20130317-200000.jpg

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• Sauté veggies together until softened.
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• Deglaze partway through with White Wine.20130317-202251.jpg

• Add 1 LB Ground Beef to veggie mixtir20130317-202351.jpg

• Cook until beef is cooked through.

• Add 1/2 C. Guinness, 1/2 Can Green peas. Cook liquid out. 20130317-202727.jpg

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• Drain Potatoes and add to a mixing bowl, with 2 TB Butter . 20130317-202849.jpg

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• Whip up with mixer, Add 1/4C Half & Half (or heavy cream), salt, and pepper.

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• Separate meat mixture between two baking dishes (or 1 large).

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• Pipe mashed potatoes onto meat mixture. (Or scoop and level)

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• Bake at 350 for 30 minites

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Enjoy!

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

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Chicken Breast with lots of Sautéed Greens

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Chicken Breast & Sautéed Greens

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Ingredients:
1 lb. Chicken Breast
2 brown Onions
1 lb. Brussels Sprouts
1 bunch Kale
2 huge handfuls Baby Spinach
4 Cloves Garlic
2 TBSP Olive Oil
1 TBSP Worcester Sauce
Seasoning – salt, pepper, dill, seasoning salt, mustard seed powder.

How To:

• Chop 2 Brown Onions

• Put onion in a large sauté pan with 1 – 2 TBSP Olive Oil, salt, and black pepper.

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• Cut up 1 lb. Chicken Breast to desired size.

• Add to a second sauté pan (no oil). Season with dill, mustard seed powder, & seasoning salt.

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• Cook on med heat until cooked through.

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• Rinse, dry, & chop Kale.

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• Chop 4 Cloves Garlic add to onions.

Cook the onions, brussels sprouts, & garlic until the brussels start to soften and the onions have good color.

• Chop ends off Brussels Sprouts then quarter, add to onions once they have cooked down some.

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• Add chopped Kale to onions.

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• Add 1 TBSP Worcester sauce to onion mixture.

• Add spinach to onion mixture.

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• After the kale and spinach have softened up (5 – 10 minutes) then turn off heat, cover, and let rest while the chicken finishes.

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Enjoy!!

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Chicken and wild rice with Spinach

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This week I started tracking calorie intake, which is part of why I created my Skinny Banana Cookies.

So for dinner last night I wanted something I could easily track calorically. So I made:

Chicken and Wild Rice with Spinach

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I added the full carton of Chicken Broth into a medium pan. (20 cal)

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• Season broth to your taste, bring to a boil! Here’s what I used

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• While that’s coming to a boil, chop 1/2 an onion add to a sauté pan.

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• Slowly brown onions, no oil!

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• Cut chicken breast in half then split pieces. (220 cal)

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• Add to pan with onions and season.

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• By now the broth should be boiling, to your broth pan, Add 1 C Wild Rice.(640 cal)

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• Brown chicken until cooked, deglaze pan with a little white wine

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• Chop chicken, and re-add to pan.

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• Shred and add some spinach

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•When your rice is done, you can put your chicken on your rice or mix it into the rice.

Enjoy!

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Next time I will double the spinach, I LOVE sautéed spinach.

Split for 2 = 440 calories per serving.

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Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site