Shepard's Pie

This is a really easy meal that you can prep the day (or two) before and pop it in the oven when you get home. I usually defrost about a pound and a half of ground beef and make something like tacos with part of it and Shepard's Pie with the other part. I've even gotten away with 1/2 pound of ground beef in this recipe. Or, you could make a double batch of the meat mixture and freeze for later but do not freeze mashed potato, it doesn't fare well.

Adapted from Simply Recipes

• 1 lb of ground beef, or a little less if you do what I do above.
  
• 1 onion chopped
• 2 cups vegetables - chopped carrots, corn, peas, green beans... whatever you have.
  
• 2 tablespoons butter
  
• 1/2 cup beef broth
• 2 teaspoons Worcestershire sauce
• 2 - 3 cups or so of mashed potatoes, I cheat and use instant (ssshhh). You could make it from scratch and you'll need about 4 potatoes depending on their size.
  
• Salt, pepper, other seasonings of choice

Cook the ground beef and drain the fat off, set aside. In the same pan melt your butter and saute your onions until tender. Add back the ground beef and stir in the vegetables. If you are using carrots add them when you start the onions, any other veggies are added after the onions are cooked. Add salt, pepper, Worcestershire sauce and beef broth. Simmer uncovered for about 10 minutes, longer if carrots need to cook more.

Transfer meat mixture to a baking dish and top with mashed potatoes. Cook in a 400 degree oven for about 30 minutes and then turn the broiler on for 3-5 minutes to brown the potatoes.

Serves 4 - 6 generous portions.

Spanish Rice

This is my made up, on the fly Spanish rice. And, I use it to make a lot of different meals, which I will post about.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 1 tablespoon minced garlic
• 1 small green bell pepper, chopped
  
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 cup salsa
• 1 teaspoon chili powder
• 1 can black beans
  

Directions

In a large skillet, heat oil over medium heat. Add rice, green pepper, garlic and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally until rice is tender.


So... what can you do with this rice?

Well, you can use it as a side dish obviously and make Fajita's

Or, you can make a really simple and easy casserole. I use the leftovers to make a southwest chicken skillet casserole. I've never written down exactly what I do so I don't think a new entry is in order but basically...

Southwest Chicken Casserole

Take your left over rice and add 1/2 a cup to 1 cup of sour cream. Mix it up in a skillet. This isn't an exact science just mix it up to taste. Then add a can of corn to the mix. Then add some chicken. I usually use leftover chicken from another recipe but you could just grill some up real quick too and season it with taco or fajita seasoning or whatever you want. Then I warm it all up in a skillet and serve. It's pretty darn good.

Stuffed Peppers

Another thing you can do is mix the leftover rice with hamburger meat, a can of tomatoes and a can of corn. Stuff some bell peppers with the mix. Mix up some tomato sauce with a bit of brown sugar and pour that over the top of the peppers. Bake them in the oven at about 350 until tender.

Burritos
Obviously you can also make burritos with the rice. I just mix the rice with refried beans and cheese and heat. Roll mixture into tortillas and top with sour cream and diced tomatoes.

Chicken and Spanish Rice Soup

Any other favorites for using up leftover Spanish rice? Share them in the comments!

"Klassy" Chicken Pot Pie

I don't usually make casseroles, much less casseroles with tater tots... but I've found myself trying to find things that freeze well so I can fill my freezer in preparation for baby #2. This is the perfect recipe for that or if you have left over chicken to use up. Or, maybe you are just craving craving chicken pot pie with tater tots. Takes about 15 minutes for prep (if your chicken is cooked already) and 40 in the oven. You can make this ahead easily and pop it in the oven when you get home, or even double or triple and freeze for later.

You can arrange the tater tots a little nicer too, and make it pretty. I'm impatient. This is 1/2 of the recipe, since there are only 2 1/2 of us. I froze the rest.

Ingredients

• 1 (2 lb) bag frozen tater tots

• 1 cup chopped onion
• 3 small garlic cloves, chopped
  
• 1 tablespoon butter
• 2 cups diced cooked chicken
• 1/2 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 2 (10 3/4 ounce) can cream of whatever soup
• 1/2 tsp dried thyme
• 1 tsp black pepper

Directions

1. Preheat oven to 375°.

2. In large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.

3. Add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.

4. Stir ingredients together and cook over medium heat until hot and bubbly. Stirring occasionally.

5. Cover and cook an additional 5 minutes; stirring frequently.

6. Spoon chicken mixture into ungreased 2-quart casserole dish.

7. Arrange frozen tater tots on top.

8. Bake 40 minutes or until bubbly and tater tots are slightly browned.