Recipes

Okay, some of you wanted recipes from last week's menu. I aim to please.

I had never cooked with lentils or Swiss chard for that matter and in fact, I cannot remember eating either of them. I know, I live under a rock or something. Anyways, I LOVE lentils!!! The Swiss chard was mild and I think just added nutrients to the dish because this dish was all about the lentils. The kids turned their noses up at it, so hubby and I split the whole pot, thank goodness it was low in points.

Lentil and Swiss Chard Soup
Ingredients:

2 teaspoons olive oil
1 onion, finely chopped
1 garlic clove, minced
2 cups low-sodium beef broth (I used chicken, but vegetable stock should work too)
1 cup dried lentils, picked over, rinsed, and drained
2 cups water
1 cup packed shredded Swiss chard leaves (I used at least twice that much)
1 Tablespoon finely chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt (I omitted)
1/8 teaspoon freshly ground pepper
2 teaspoons fresh lemon juice
fresh cilantro springs to garnish

1.) In a medium nonstick saucepan over medium heat, heat the oil. Saute the onions and garlic until soft, about 5 minutes. Add the broth, lentils, and water. Bring to a boil. Reduce the heat and simmer covered until the lentils are tender, about 45 minutes.

2.) Add the Swiss chard, cilantro, cumin, salt, and pepper; cooking, stirring once, until the chard wilts, about 5 minutes. Stir in the lemon juice and serve, garnished with cilantro.

Per serving (1/4 soup ): 196 calories, 4 g fat, 14 g fiber, 3 WW points

I also made a chicken Shepherd's Pie. I thought it was really tasty. My family is not a casserole type group, but they seemed to enjoy it too.

Shepherd's Pie
Ingredients:

1 Tablespoon butter
2 Tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 teaspoon salt (I omitted)
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced, and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely shopped
1/2 cup frozen corn kernels
1/2 cup fat-free evaporated milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 Tablespoon grated Parmesan cheese
1/4 teaspoon paprika
I would also add salt to taste

1.) In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 Tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.

2.) Preheat the oven to 400 degrees; spray a 2 quart casserole with nonstick cooking spray.

3.) In a large bowl, combine the chicken and the remaining Tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce you just made. Transfer to the casserole dish. Top with the potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, about 30-35 minutes.

Per serving (1/4 casserole): 327 calories, 7 g fat, 5 g fiber, 6 WW points

Enjoy!