Shepherd's Pie

I love potatoes. I could eat them all day and all night. When I was a little girl I used to get in trouble because of potatoes actually. At dinnertime, I'd just want potatoes, potatoes, and more potatoes. I would just want potatoes. I wouldn't eat anything else, because all I wanted was that starchy goodness.

My mom should have fed me shepherd's pie every night. While it isn't a substantial vegetable source, there at least is some vegetable in it and a protein source.

Shepherd's Pie

Ingredients

1 lb potatoes

1 tbsp Brummel&Brown

2 tbsp milk

1 1/2 onions

1/2 lb ground beef

5 oz frozen peas, thawed

5 oz frozen corn kernels

1/2 tbsp paprika

1 pinch ground nutmeg

1 pinch salt

1 pinch ground black pepper

Directions

1. Boil the potatoes until tender. Mash with milk and Brummel&Brown. Season with nutmeg, salt, and pepper. Set aside.

2. Saute the onions with paprika. Add the ground beef and cook until browned.

3. In a sauce pan blanch the frozen vegetables for 5 minutes in boiling water. Drain.

4. Spread a thin layer of potatoes in a baking dish. Add half the peas and corn and top with potatoes.

5. Bake at 400 degrees for 40 minutes, until golden brown.

* serves 4

* 252 calories per serving

Spicy Chicken Spaghetti and Green Bean Casserole

Like the title indicates, this spaghetti definitely has a kick that most spaghetti's are missing. This spaghetti not only has an array of goodies hidden in the sauce, has chicken to add to the substance, but also has a spice that is really pleasant amongst the other flavors. I made this dinner one night and Matt's initial response was: I hate olives. Blarrgh.

But you know, when dinner was done he had eaten all his black olives, so I guess he didn't mind them too much. Then he asked if I'd make this recipe in the future. Maybe I broke his olive hatred?

Spicy Chicken Spaghetti

Ingredients

3 tbsp olive oil
6 boneless skinless chicken breasts
salt and pepper, to taste
24 oz spaghetti sauce with mushrooms
1 can petite diced tomatoes
1 red bell pepper, diced
4 jalapenos, diced
1 10-oz can sliced black olives
2 cups frozen corn
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp ground black pepper
16-oz spaghetti noodles

Directions

1. Heat the olive oil in a skillet. Once the oil is hot add the chicken and season with salt and pepper. Cook until the juices run clear.

2. In a saucepan add the pasta sauce, tomatoes, red bell pepper, jalapenos, black olives, and corn. Bring to a boil. Once boiling season with garlic powder, onion powder, and ground black pepper. Add the chicken and cover and simmer for 15 minutes.

3. Cook the pasta according to the package directions. Drain.

4. Toss the pasta with the sauce.

CALORIES: 393 calories

CHOLESTEROL: 23 milligrams
FAT: 10 grams

The vegetable dish, the green bean casserole, is a classic. I mean, it's based on a classic. For Thanksgiving every

year my mom makes the classic green bean casserole, consisting of cream of mushroom soup to give the green beans an unhealthy cream delicious. When it comes to Thanksgiving I could eat green bean casserole and mashed potatoes and whatever dessert there was and be in heaven. Oh wait, and the stuffing, I need that too.

But Thanksgiving lacks something my body has been craving, which is the health factor.

This green bean casserole provides a great side dish either for a Thanksgiving meal or just a normal day (like today!) The cornstarch adds the creaminess to the dish without all the actual cream. I'm going to suggest my family go with the lower cal style green bean casserole for Thanksgiving this year.

Green Bean Casserole

Ingredients

2 cups frozen green beans
4 oz sliced mushrooms
1 tbsp cornstarch
1/2 tsp ground mustard
3/4 cup chicken broth
1 tbsp Brummel&Brown
3/4 cup french fried onions

Directions

1. In a greased baking dish, combine the beans and mushrooms. In a small bowl combine cornstarch and mustard; gradually stir in the broth until smooth. Pour over vegetables. Dot with butter. Bake uncovered at 375 for 25-30 minutes. Sprinkle with onions and bake 5 minutes longer.

CALORIES: 235 calories

CHOLESTEROL: 0 milligrams
FAT: 13 grams

Lemon-Lime Chicken Broil with Bean Salad

Simplicity is sometimes key. There are certain flavors I associate with simplicity. The taste of lemon does this for me. It is clean tasting, fresh, and while a strong taste is not overpowering. It doesn't need much to make it special. Lemon is just pure goodness.

Lemon-Lime Chicken Broil

Ingredients

1/4 cup lemon juice

2 tbsp lime juice

2 tbsp olive oil

2 boneless, skinless chicken breasts cut into strips

Italian seasoning and salt to taste

Directions

1. In a small bowl mix together the lemon juice, lime juice, and olive oil. Place chicken pieces in the marinade and refrigerate for an hour.

2. Preheat the broiler of your oven. Fill the roasting pan with water.

3. Remove chicken from the marinade and arrange on the pan. Season with Italian seasoning and salt. Pour the marinade in a saucepan.

4. Broil the chicken for 10 minutes, basting often. Turn and broil for 10 more minutes.

* serves 2

CALORIES: 244 calories

CHOLESTEROL: 60 milligrams
FAT: 16 grams

Bean Salad

Ingredients

1 14-oz can black beans

1 14-oz can red kidney beans

1 14-oz can chickpeas

1 14-oz can pinto beans

1 10-oz bag frozen corn, thawed

1 tbsp vegetable oil

1 tsp cumin

2 tbsb chili powder

1 tsp lime juice

1 8-oz jar salsa

1 pinch dried parlsey

Directions

1. Pour beans in a large colander and rinse under cold water.

2. In a large bowl combine all the ingredients. Stir well. Put in the refrigerator until ready to use.

* serves 8

CALORIES: 123 calories

CHOLESTEROL: 0 milligrams
FAT: 2 grams

Chicken Coconut Soup and Stir-Fried Mushrooms and Corn

YUM YUM YUM.

I just moved this weekend and while I made something the second night in the house, it was a repeat sandwich. Obviously it's a much loved sandwich if I am repeating recipes (actually, anything that gets posted on here will eventually be made again because I'm not posting my fails), but this was the first brand new, never tested recipe I ate in my new house.

The kitchen is already unpacked. It's the first room so far that is functioning. But I'm such a food lover. I love to eat. And I really don't like eating out all that often. So I really needed to get my kitchen functioning instead of digging through boxes every time I needed a spatula.

This first untested meal was absolutely delicious. Despite how hot it is outside, the soup was really refreshing, probably because of the coconut.

I apologize the picture isn't more appetizing and that I didn't spoon the soup into the bowl without getting it all up the sides. I am not the neatest person in the world. But forget the picture and make the soup. And the corn/mushrooms.

And of course, this soup recipe is going to be entered into Kahakai Kitchen's Souper Sunday!

Chicken Coconut Soup

Ingredients
1 14-oz can coconut milk
2 cups vegetable broth
6 quarter-size sliced ginger
1 stalk lemongrass, chopped into 1-inch pieces
1 lb boneless skinless chicken breasts, chopped into 1-inch chunks
1 cup sliced mushrooms
1 tbsp lime juice
1 tbsp fish sauce
1 tsp sugar
1 tsp chili paste

1. In a saucepan combine coconut milk, vegetable broth, ginger, and lemongrass. Bring to a boil.

2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer for 10 minutes, until the chicken is cooked all the way.

3. Remove the lemongrass. Enjoy!

* serves 4

CALORIES: 208 calories
CHOLESTEROL: 63 milligrams
FAT: 8 grams
SODIUM: 629 milligrams

Stir-Fried Mushrooms and Corn

1 tbsp cooking oil
2 cloves garlic, minced
1/2 onion, diced
1 cup frozen corn kernels
4 oz sliced mushrooms
1/2 tbsp fish sauce
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp flour
1 1/2 tbsp water

1. Heat the oil in a large skillet. Cook the garlic until browned, for about 5 minutes. Add the onion and cook until translucent. Add the mushrooms and corn and cook until the corn is warm all the way through. Pour the fish sauce, soy sauce, and oyster sauce into the mushroom mixture.

2. Whisk the water and flour together until the flour has dissolved into the water. Pour into the mushroom mix and cook until the sauce has thickened.

* serves 2

CALORIES: 146 calories
CHOLESTEROL: 0 milligrams
FAT: 8 grams
SODIUM: 670 milligrams

Tilapia Tostadas w/Roasted Corn Relish and Mexican Sour Cream Rice

Tostadas may becoming one of my new favorite things to play with. Empanadas are also on this list. I like dishes that can be the same like.. a tostada is something on that fried tortilla. Or an empanada, something stuffed inside that little pastry crust and baked. But I love how they can be so different.

For instance, with the empanadas I originally made a chicken one. From there I moved to making a potato and pesto empanada. And most recently I made an empanada stuffed with jambalaya.

I feel like tostadas have that similar element; it will ALWAYS be a tostada but there's so much I can do with it. Last week I made a ground beef tostada with beans and cheese. This tostada, with breaded tilapia, corn, onions, and sour cream was an entirely different twist on the dish.

What other kinds of tostadas could I make? What do you suggest?

The original recipe actually called for avocado mixed in with the corn relish. This would have been delicious and had I just been cooking for myself I totally would have included the avocado. However, this was a meal for both my boyfriend and me and he has the worst allergies ever. By "worst" I don't mean symptomatically worst, but he's just allergic to weird stuff: avocado, peaches, mango, cherries, and apples to name just a few. He's only allergic to these things in their raw state, but have you ever heard of cooking avocado?

By the way, make sure you're following me to be entered in my giveaway. I need 19 more followers before I announce the winner!

Tilapia Tostadas w/Roasted Corn Relish

Ingredients
1/4 cup sour cream
1/4 cup green salsa
1/2 cup frozen corn
2 tbsp chopped red onion
3/4 tsp minced jalapeno
1/4 tsp salt, divided
1 tsp lime juice
3/4 lb tilapia fillets, cut into 2-inch pieces
1/8 tsp ground black pepper
1/3 cup cornmeal
3/4 tsp vegetable oil
4 tostada shells
1/2 cup shredded cabbage

Directions

1. Combine sour cream and salsa in a bowl. Set aside.

2. Heat a large skillet over medium-high heat, coating with cooking spray. Add corn, onion, jalapeno, and a pinch of salt to pan. Saute for 5 minutes, stirring occasionally. Remove mixture from pan. Stir lime juice into the corn mixture.

3. Sprinkle fish evenly with remaining salt and black pepper. Place cornmeal in a shallow dish. Dredge the fish in cornmeal. Heat 1/4 tsp of oil in a pan over medium-high heat. Add half of fish to pan and cook for 3 minutes. Carefully flip the fish and cook for 2 minutes, or until done. Repeat procedure with the rest of the fish.

4. Place 2 tostada shells on each plate. Arrange 2 tbsp of slaw on each shell. Divide fish evenly. Top each serving with about 3 tbsp of the corn relish and about 1 1/2 tbsp of sour cream mixture.

* serves 2

CALORIES: 427 calories
CHOLESTEROL: 93 milligrams
FAT: 16 grams
SODIUM: 821 milligrams

Mexican Sour Cream Rice

Ingredients
1/2 cup uncooked white rice
1 cup chicken broth
1/2 cup sour cream
1/2 jalapeno, seeded, deveined, and minced
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup frozen corn
2 tbsp fresh cilantro, minced

Directions

1. In a large pot bring the rice and broth to a rolling boil. Reduce heat to low and cover, cooking for 20 minutes.

2. Preheat the oven to 350. Grease a casserole dish.

3. In the pot with the cooked rice, mix the sour cream, jalapeno, 1/4 cup Monterey Jack cheese, corn, and cilantro. Transfer to the casserole dish and top with remaining cheese.

4. Bake uncovered for 30 minutes.

* serves 6

CALORIES: 102 calories
CHOLESTEROL: 13 milligrams
FAT: 4 grams
SODIUM: 76 milligrams

Black Bean and Corn Salad

I started an internship last week, like I've been mentioning. Besides just learning a ton about the law and the process, I also have to learn to pack a lunch. During the school year I live(d) right on campus and would be able to come home and make myself something yummy to eat and I would sit and watch something like Judge Judy or People's Court or something. Now things are different and I either eat at my desk, eat in the conference room, or sit outside and watch the rain and eat. Thing is, doing this is 40 minutes away from where I live, so there's no possibility of coming home for lunch. So... now I have to pack my lunches.

When I went home to San Francisco this week I made a point to go to Japantown and get a bento box. Obviously I'm not doing the whole "bento" thing, but I like how it portions your food and I like the separators so my fruit doesn't get covered in something else.

For lunch today I had a black bean and corn salad and some sliced apples, which I made last night and just grabbed this morning. Easy lunch! Healthy lunch! Flavorful lunch! OH and transformable lunch! Guess what's for lunch tomorrow? Empanadas stuffed with this salad!

I'm watching cholesterol now too, so that will be added into all my new nutrition counts.

ALSO, I am finally participating in a foodie.. thing. Souper Sunday hosted by Kahakai Kitchen features different soups, salads, and sandwiches submitted by all blog users. I definitely feel that this bean and corn salad definitely should be shared so people can eat it up! But, I can't take full credit for this delicious dish. I found this recipe on Clean Green Simple, a blog full of many good recipes!

Black Bean and Corn Salad

Ingredients
6 tbsp lime juice
2 tsp olive oil
1 garlic clove, minced
1/4 tsp salt
pinch cayenne pepper
1 tsp chili pepper
1/4 cup cilantro, minced
1 15-oz can black beans, drained and rinsed
3/4 cup frozen corn kernels
1 avocado, peeled and cut into small cubes
20 cherry tomatoes, halved

Directions
1. In a small bowl whisk lime juice, olive oil, garlic, salt, cayenne, chili pepper, and cilantro.

2. Over medium heat, combine the beans and corn in a pot. Stir occasionally until heated through.

3. Gently mix in the tomatoes and avocado.

4. Pour the liquid over the vegetables. Toss. Put in a refrigerator until cool.

* serves 2

CALORIES: 488 calories
CHOLESTEROL: 0 milligrams
FAT: 22 grams
SODIUM: 1113 milligrams