Tuesday, September 30, 2008

Stuffed Mushrooms

8 white large mushrooms
1 tsp minced garlic
1 tsp lemon juice
3 tsp of grated Parmesan cheese
3 tsp of bread crumbs
3 slices of precooked bacon

Preheat Oven to 375
Serves 4

Clean Mushroom Caps with damp paper towel, carefully removing stems and set caps aside.

Carefully dice mushroom stems and place into a pan on medium heat to saute. Add lemon juice and garlic until mushrooms are nicely sauteed. Remove from heat.

In an empty bowl combine, bread crumbs, Parmesan cheese, and bacon (Crumbled). Mix ingredients together. Add mushroom mixture. Mix together, and carefully spoon mixture into mushroom caps.

Bake at 375 for 15 minutes. Remove and serve warm.

2 mushrooms = 1 ww point

Weeknight Shepherd's Pie


2 C Cooked, Cubed beef (I brown up ground beef most times)
2 C frozen mixed veggies, thawed and drained
1 egg, lightly beaten
1/4 C half and half (I use milk)
4 TBSP butter, melted
1/2 C parsley (dried)
2 C mashed potatoes

Preheat oven to 400. Lightly spray or grease a pie plate. Put beef, seasoned lightly with salt & pepper in. Mix veggies with 1/4 tsp thyme and add to pie plate. Mix together half and half, a little salt, and pepper with egg. Carefully add potatoes. Mix well. Add 1/2 of parsley and mix. Spread over top of pie plate. (you can cover the entire top, or make the "ring" found in traditional variations) Drizzle with melted butter. Bake for 20 minutes, or until potatoes are golden and slightly crispy. Serve hot, with hot beef gravy.

As you can see, this is a "leftover" pie. However...I make it with "fresh" ingredients, using instant potatoes, instant gravy, and just brown up the beef, and drain it. One of these nights, I'll make it with actual leftovers...I guess...

Hope you enjoy this, and let me know if you find any yummy variations...you know, with chicken and mashed sweet potatoes or something...