This has been a pretty low key weekend for me. The Hubs and I had a date night last night; sushi at our favorite place, then a few pints of Guinness at a local Irish bar. (We met some very amusingly drunk old surfer men but that is another story) Today we’ve been lounging around the house, him watching NFL RedZone and me cooking.
Started the day off with a little breakfast quesadilla action. Great hangover food! Mine consisted of scrambled eggs, bacon, cheddar cheese and Sriracha, the world’s awesomest hot sauce.
I was trying to relax and watch some football, but I found myself thinking about my upcoming workweek, and obsessing about my appointments. I knew I had to cook something as a distraction. I started with a batch of Sweet Chipotle Snack Mix which is a favorite in our house. I had all the ingredients already, so I cooked up a batch for snacks this week (and for the football games today)
For my cooking “project” for the day, I decided to make a carrot cake. Carrot cake is one of the Hubs favorites, and he has been traveling a lot, so I thought this would be a nice treat for his few days at home. As per usual, I googled around and found this delicious sounding recipe on cookinglight.com. The Hubs does not like nuts in his carrot cake and we both LOVE coconut, so I thought this would be the perfect cake for us. (It doesn’t hurt that its not full fat, terrible for you either)
Oh. My. God. This turned out AMAZING!!! So moist and delicious with the coconut adding the perfect amount of crunch!! I could not be happier with my first ever carrot cake attempt and I will DEFINITELY make this recipe again.
After a bit of couch time, The Hubs was talking about being hungry for lunch, so I made him a simple tomato basil pizza. Herby, my basil plant, is getting HUGE so this was a great opportunity to trim him down a bit. I just used a pre-made tube of pizza dough (I always have at least 2 on hand) and some pre-shredded mozzarella. SO EASY! Maybe The Hubs would prefer something with a little more meat, but hey, i’m the one cooking so you get what I serve 🙂
For dinner, I had long planned to make a Shepherd’s Pie so I got to work on that after a while. This shepherd’s pie is one of our favorite meals. It looks like a plate of slop kind of, but it tastes SO GOOD and is GREAT leftover. I make mine with extra lean ground turkey to keep it healthy, although this whole recipe is very low in calories.
Turkey Shepherd’s Pie
4t. olive oil divided
1/2 c chopped onion
2 carrots chopped
2 celery chopped
1lb lean ground turkey
1 t. dried thyme
1 t. dried oregano
1/2 t. black pepper
1 28oz can diced tomatoes
1lb any kind of potatoes peeled and cubed
1/4 c. reduced fat sour cream
2 T. non fat milk
2 scallions chopped
2 cloves of garlic minced
preheat oven to 400 degrees. In a large skillet or stock pot saute onions, celery, carrot, and garlic in 2 t. olive oil until tender. Set aside.
Heat remaining 2 t. olive oil in the same skillet and saute turkey until browned. Add thyme, oregano and pepper. Return vegetables to pan and add tomatoes. Simmer 5 minutes until liquid reduces and sauce thickens.
meanwhile, boil potatoes until fork tender. Mash with sour cream, and milk. Season with pepper. Fold in scallions
Transfer turkey mixture to 9 inch pie plate or shallow cassarole dish. Spread potatoes over the top in an even layer. Bake on a baking sheet for 12-15 minutes until top is golden brown
Holy feeding frenzy! It seems like a lot, but nothing we had today was really terribly unhealthy. Better for us than beer and In and Out burgers that’s for sure! All this food will give me plenty of fuel to run a bajillion miles tomorrow.
I hope everyone enjoyed their weekend! I’ll see you in the work trenches this week!