Shepherd's Pie

Less than 30 minutes to make!!

Adapted from Southern Living

Ingredients:

1/2 (22 ounce) package frozen mashed potatoes (about 3 cups) made with 1 1/3 cups milk OR 1 package instant mashed potatoes made with water

1 pound ground beef

1 cup fresh or frozen chopped onion

1 1/2 cup frozen mixed veggies

1/8 to 1/4 teaspoon pepper

1 (12 ounce) jar beef gravy

1/2 cup shredded cheddar cheese

Directions:

If using frozen mashed potatoes, mix potatoes and milk in a microwave safe bowl. Microwave on HIGH for 8 minutes, uncovered, stirring once. If using instant potatoes, mix according to package directions. Set potatoes aside.

Meanwhile, cook ground beef and onion in a 10-inch ovenproof skillet until meat is no longer pink. Add mixed veggies, pepper, and gravy. Cook over medium heat for 3 minutes or until heated. Remove from heat.

Spoon potatoes evenly over the meat mixure, leaving a 1-inch border around the edge of the skillet. Broil 5 1/2 inches from the heat for 3 minutes or until bubbly (mine takes much longer with a gas oven). Sprinkle with cheese.

Posted by: Leigh

Provencale Chicken Supper

Modified from a Southern Living recipe for the Crock Pot!

Ingredients:

2 teaspoons dried basil

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup diced bell pepper (any color)

1 (14 1/2 ounce) can of pasta-style chunky tomatoes, undrained

and

Option 1:

2-3 lbs skinned bone-in chicken breast halves

2 (16 ounce) cans navy beans, rinsed and drained

or

Option 2:

1-2 lbs boneless skinless chicken breasts

1 (16 ounce) can navy beans, rinsed and drained

Directions:

Place chicken in the crock pot and sprinkle with basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, bell pepper, beans, and tomatoes in a bowl. Stir and spoon mixture over the chicken.

Cover and cook HIGH 1 hour. Reduce to LOW and cook 5 hours. (I will occasionally just cook LOW for 7 hours).

Posted by: Leigh