English Cheddar Meat Pie

English Cheddar Meat Pie

From a random magazine clipping in Mom’s kitchen…delicious find! (adapted by Mom too)

Yield: 8 servings

2 lbs. ground beef or turkey

2 carrots, cut into ¼” cubes

1 large onion, cut into ¼” cubes

2 stalks celery, cut into ¼” cubes

1 clove garlic

1 large baked potato, peeled and cut into ¼” cubes

½ c. apple juice

5 green onions, diced

8 ounces sharp cheddar cheese, shredded

Salt and pepper

2 pie crust dough rounds (like the Pillsbury 2-pack)

1 egg yolk, beaten with 1 TB water

Preheat oven to 375. In a skillet, combine meat, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium high heat. Cook until beef is cooked through and some liquid has evaporated (about 15 mins). Lower heat to medium, add apple juice and green onions, and cook for 10 mins. Add the cheese, 2 tsp. salt and ½ tsp pepper. Let cool.

On a floured surface, roll 1 pie crust dough into a 12-inch round and place in a 10 inch skillet or deep pie plate. Roll the second pie crust dough into an 11 inch round.  Transfer the meat mixture into the baking dish, making sure some liquid transfers as well, but not too much. Lightly brush the edge of the crust with some of the egg wash, then place the second pie crust dough on top. Press the edges to seal and trim to a ½” edge.

Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the top of the pastry. Sprinkle the top with 1 tsp. salt and ½ tsp. pepper. Bake for 45 mins, tenting with foil if the crust browns too quickly. Transfer to a rack to cool for 15 minutes. Cut like a pie and serve warm.

Chicken Gyros

Chicken Gyros

(directions for 1 gyro. Multiply for however many you want to make)

1 pita (not the pocket kind, but those could work too)

Hummus (I like the classic kind for this, but flavored would be fine also)

Grilled Chicken…we get the grilled/cooked chicken patties in the Costco freezer section, they have a good gyro texture)

       ***Cook/warm/grill the chicken with Italian seasoning on it

Tzatziki (cucumber/dairy sauce found in the refrigerated section by the produce at our grocery store…by the premade sandwiches and specialty bottled fruit smoothies. Or you can find a recipe for one online to make)

Stuffings:

Lettuce

Tomato

Red pepper strips

Purple onion, cut into rings

Feta cheese

Take a pita, spread hummus over the whole thing. Place chicken on one half, layer stuffings and Tzatziki according to what you like. Fold in half to eat. Enjoy! 

Tri-bean Chili

Tri-bean Chili

Yield: 6-8 servings

Kristen W.

1 lb. ground turkey or ground beef

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained (or kidney, but pinto is better!)

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles

1-2 c. broth (chicken, beef, or veggie)
1/2 c. dry quinoa (optional, but delicious)

2 +/- TB chili powder

dash of cinnamon

1 tsp. oregano

1/2 tsp. pepper

Cook and stir turkey and onion in a skillet over medium heat until cooked through. Drain. Add remaining ingredients and cook, long enough for the quinoa to turn clear and the beans to start cracking open. Remove from heat and serve with sour cream, cheese, avocado, chips, etc.

**When I double the recipe I only add 1 7 oz. can chiles, and add 1 can kidney AND 1 can pinto beans and turn it into quad-bean chili!

**Remove ground meat for filling a vegan option

**You can also transfer the meat to a CrockPot, add remaining ingredients, cover and cook on high for 4 hours or low for 5-6 hours.

Sweet ‘n Sour Meatball Sauce

Sweet ‘n Sour Meatball Sauce

Adapted from OBB

Yield: Sauce for 14-16 meatballs (I like the frozen kind from Costco)

     **Sometimes I do 1.5x the recipe for more sauce, especially if I add stir fried veggies to the mix

¾ c. packed brown sugar

3 TB flour

1 ½ c. water, pineapple juice, or crushed pineapple

¾ c. white vinegar

3 TB soy sauce

Whisk ingredients together in a large saucepan and bring to a boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often (add more water if it gets too thick or loses too much moisture). Serve with white or jasmine rice, side of stir fried vegetables.

**You can also make up the sauce and throw it in a CrockPot with frozen meatballs for a few hours!

Peach Cobbler (Snickerdoodle version)

Peach Cobbler (Snickerdoodle version)

Kathy W.

Yield: 9x13

Fruit:

Put as much fruit as you want in the pan (about 10 peaches, sliced, for a 9x13).

¼ c. sugar

2-3 TB flour

¼-1/3 c. brown sugar (enough to cover fruit lightly)

3 TB butter

2 TB lemon

¼ tsp. nutmeg

With fruit in baking dish, sprinkle with sugar and flour and stir. Cover lightly with brown sugar and dot with butter. Add lemon juice and nutmeg.

Cobbler crust topping:

2 c. flour

1 c. sugar

3 tsp. baking powder

1 tsp. salt

Sift together and add (both at once):

1 c milk

½ c. butter

Beat smooth and pour over fruit mixture. Mix 3 TB sugar and some nutmeg and sprinkle over batter.

Bake at 350 for 30-32 minutes or until knife inserted in crust comes out clean. Serve warm with vanilla bean ice cream.

Broccoli Cauliflower Soup (cream-less)

Broccoli Cauliflower Cheese Soup (cream-less)

From “foodie and the fix” (via Jenn)

Yield: 4 – 1.5 c. servings

2 tsp butter

1 medium onion, chopped

1 c. carrots (about 2 medium)

4 c. low sodium chicken broth

4 c. broccoli, roughly chopped

2 c. broccoli, chopped into small pieces

2 c. cauliflower, roughly chopped

½ tsp. salt

Pepper, to taste

1 1/3 c. shredded sharp cheddar cheese

In a large pot, melt butter and add onions and carrots. Cook, stirring occasionally, until they start to soften (they’ll finish cooking later)

Next, add the 4 c. roughly chopped broccoli, cauliflower, ½ tsp. salt and the broth. Cover and simmer until veggies are very soft (you can mash them against the side)

Meanwhile, cook the 2 c. broccoli that has been chopped.

Once veggies in the pot are done cooking, blend them until you have your desired consistency (I like using an immersion blender and leaving it a bit chunky).

Turn heat to low, add shredded cheese and remaining broccoli. If it’s too thick for you, add broth until you reach desired consistency.  Add pepper to taste and serve. (serve with warm bread!)

Quinoa Enchiladas

Quinoa Enchiladas!

Kristen W.
Yield: one 9x13

2 cups dry quinoa

10 oz. green enchilada sauce

10 oz. red (mild) enchilada sauce

2 cans (about 9 oz. total) chopped green chiles

1 c. frozen corn (could also be canned, drained)

1 can black beans (drained, rinsed) …sometimes I do 2 cans

1-2 chicken breasts, cooked and shredded (I do mine with salt and pepper and chili powder)

1 tsp cumin

1-2 tsp chili powder (more for some spice)

1 ½ c. cheese (I like half cheddar half mozarella)

½ c. cheese (for the top)

***

Cilantro, avocado, sour cream, tomato, chips, etc. (serve with)

***

Cook quinoa according to pkg directions (2 c. water to 1 c. quinoa)

If cooking and not freezing, preheat oven to 375.

In a large bowl, combine cooked quinoa, enchilada sauces, green chiles, corn, black beans, cumin and chili powder. Stir in the 1 ½ c. cheese. (Add salt, pepper, cumin, or chili powder to taste if needed)

Spread quinoa mixture in a 9x13 baking dish and top with remaining cheese.

For cooking right away, place in oven until it’s bubbly and cheese is melted, about 15-20 minutes.

If freezing, cover with foil or lid. When baking, either defrost or plan on about 1.5-2 hours in the oven if you stick it straight in from the freezer.

TOP with chopped cilantro, avocado, sour cream, tomato, chips, etc.