"Meatless Monday" Recipe of the Week - Vegetarian Shepherd’s Pie

This week's "Meatless Monday" Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd's Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! You can find this recipe at the Diabetes Self Management website which has a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Vegetarian Shepherd’s Pie
Ingredients
2 teaspoons olive oil

1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 - Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 - Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 - Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 - Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 - Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:

Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

"Meatless Monday" Recipe of the Week - Spanish Vegetable Medley

This week's "Meatless Monday" Recipe of the Week is - Spanish Vegetable Medley. Made with Potatoes, Carrots, Green Peas,  Artichokes, and more! A stew that pleases and you'll never miss the meat! You can find this recipe at one of my favorite recipe sites, CooksRecipes. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html


Spanish Vegetable Medley

This light stew (menestra de verduras) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma. Serve with a crusty bread and the colorful salad.

Recipe Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced

2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
12 stalks slender asparagus, bottoms trimmed, and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they're in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Cooking Directions:
1 - Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2 - Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until tender-crisp, about 10 minutes.
3 - Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.
Makes 6 servings.
http://www.cooksrecipes.com/mless/spanish_vegetable_medley_recipe.html

"Meatless Monday" Recipe of the Week - Spicy Chickpeas and Couscous

This week's "Meatless Monday" Recipe of the Week is - Spicy Chickpeas and Couscous. The recipe comes from the Diabetes Self-Management website which has a wide assortment of Diabetic Friendly recipes, tips, and Diabetic news. Check it out today. So Enjoy and Eat Healthy!  https://www.diabetesselfmanagement.com/

Spicy Chickpeas and Couscous
Ingredients

1 can (about 14 ounces) vegetable broth

1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup matchstick-size carrots
1 can (15 ounces) chickpeas, rinsed and drained
1 cup frozen green peas
1 cup quick-cooking couscous
2 tablespoons chopped fresh mint or parsley
Directions

Combine vegetable broth, coriander, cardamom, turmeric, pepper sauce, salt, and cinnamon in large saucepan; bring to a boil over high heat. Add carrots; reduce heat and simmer 5 minutes.

Add chickpeas and green peas; return to a simmer. Simmer, uncovered, 2 minutes.

Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. Sprinkle with mint.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 226 calories, Carbohydrates: 2 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 431 mg, Fiber: 10 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/spicy-chickpeas-couscous/

Jennie - O Turkey Recipe of the Week - Sweet Potato & Turkey Pastries

For this week's Jennie - O Turkey Recipe of the Week, a Sweet Potato & Turkey Pastries. An easily prepared pastry recipe! Break out the Crock Pot for this healthy and delicious Sweet Potato & Turkey Pastries. You'll use JENNIE-O® Boneless OVEN READY™ Turkey, Mashed Sweet Potatoes, Green Peas, and Gravy. You can find this recipe at the Jennie - O website along with all their other delicious recipes and cooking tips. Enjoy!  http://www.jennieo.com/


Sweet Potato & Turkey Pastries

Ingredients
1 (2 to 2 ½-pound) package JENNIE-O® Boneless OVEN READY™ Turkey

1 cup gravy, made according to package directions
½ (21-ounce) package HORMEL® COUNTRY CROCK® Mashed Sweet Potatoes
½ cup frozen green peas, thawed
1 (17.3-ounce) package ready-rolled puff pastry, thawed according to package directions
1 egg, lightly beaten or ¼ cup egg substitute


Directions
1 - In slow cooker, cook turkey as specified on the package. Always cook to well- done, 165°F. as measured by a meat thermometer. Let rest 10 minutes. Dice turkey. Place half in large bowl. Refrigerate reaming for another use.

2 - Heat oven to 375°F. Mist baking sheet with cooking spray; set aside. In large bowl, combine turkey, gravy, potatoes and peas.

3 - Cut each sheet puff pastry into 9 equal pieces. Place 1 tablespoon turkey mixture on one corner of one piece of pastry. Fold pastry over to enclose filling making a triangular shape. Press edges together with fork. Place on baking sheet. Brush with egg. Repeat with remaining filling, pastry and egg. Bake 25 minutes or until golden brown. Makes 18.

Nutritional Information

Calories 320 Fat 17g
Protein 14g Cholesterol 20mg
Carbohydrates 28g Sodium 670mg
Fiber 2g Saturated Fat 4.5g
Sugars 6g

http://www.jennieo.com/recipes/731-Sweet-Potato-and-Turkey-Pastries