Scrambled Ham, Egg ‘n’ Cheese Wrap
Yummy raspberries. So happy to see affordable, organic berries showing up on the shelves at the grocery store! Today I bought more Flatout Wraps (obsessed I am, yes! – they are packed full of 9g of protein and 9g of protein, and so delicious!), this time the Sundried Tomato flavor. I filled the wrap with scrambled eggs with ham and sharp cheddar. Yummy lunch!
Hearty Shepherd’s Pie
This weekend I’ve planned out my weekly dinners, and have created a menu that’s light on the meat. Tonight for dinner I tried out a meatless recipe for Shepherd’s Pie. The first step was to roast six EVOO-drizzled garlic cloves double-wrapped in tin foil (I know it’s “aluminum foil” but I grew up saying “tin foil”!) in a 425 F oven for fifteen minutes until you end up with something looking like these golden babies:
I mashed the roasted garlic and combined it with mashed Yukon Gold Potatoes.
The next step was to make the Shepherd’s Pie filling, containing lots of veggie and meat-alternative goodness:
- onion, garlic, celery, carrot
- sliced baby bella mushrooms
- vegetarian meat crumbles (I used these veggie crumbles)
- rosemary, salt, pepper, vegetable broth
After my filling simmered on the stovetop and the veggies had softened, I transferred it to the bottom of an 8”x8” baking dish and topped with my garlic mashed Yukon Gold potatoes. The “pie” baked for 20 minutes at 350 F (which is less time than suggested by the recipe).
I forgot to add the peas to the filling but they were tasty on the side, and mixed in!
I totally loved this meatless dish! I didn’t miss the meat at all. The mushrooms and veggie crumbles added a lovely heartiness, and it was packed full of veggie nutrition. One serving is 1/6th of the 8”x8” baking dish, with 223 calories. Not bad at all! I had a little over two servings for a very filling dinner.
Shepherd’s Pie Rating: 8/10
Click here for the original recipe.
Currently listening to: Radio – Alkaline Trio.