For those of you who didn’t catch it last night, the Astro’s won the World Series. Wait, WHAT? It’s so hard for me to fathom that a team I ACTUALLY ROOTED for won! I just don’t have that kind of luck.
And just to be clear – the way I “root” for a baseball team is by sleeping through innings 3-8. I woke up just in time for the last few pitches and SHAZAAM! We have ourselves a World Series title!
Don’t worry, I’m not here to talk Baseball. Mainly because I have limited knowledge and this would be a very short post.
I’m here to share a clean recipe I made last night that is “Reese Approved”!
I looove to cook healthy meals, and my poor husband is learning to adjust. I do have to put a lot of pressure on myself though, because the minute I mess up a healthy recipe, he’s out! If Reese had it his way, we would be eating chicken fried steak and mashed potatoes with a side of beer every night. Not that CFS isn’t great and all that, but I prefer to be able to fit into my jeans.
I found this recipe on Pinterest – Cauliflower Crust Shepherd’s Pie – let’s talk about a WINNER.
The genius over at Primavera Kitchen is the one who originally created this gem and I honestly can’t wait to try it again!
Overall, the recipe took about 20 minutes of prep and cooked for 40 minutes.
As you can see, I’m not a food stager. Nor do I judge a
dish book by it’s crusty-edged cover.
Believe me when I tell you it’s so. good.
You’ll have to click on the original link above for the full recipe, but here’s a quick little overview with a few of the adjustments I made:
Cut your cauliflower up into the little florets and boil them in a big pot until tender. Throw half of this in the food processor with a little olive oil, salt & pepper. Mash that up, pour it back into the pot and do the same with the other half of the florets. I originally threw all of the cauliflower in at once and it was a giant mess. So you’re welcome for this little tidbit.
In your cast iron skillet (you’ll be cooking the pie in this pan so make sure it’s oven-safe! Or you can also just use a 9×13.), saute 1/2 an onion in olive oil, then add the turkey and cook up!
The recipe calls for fresh veggies, which I’m normally all about, except carrots in my possession tend to rot in the refrigerator. So I opted for a small bag of $0.88 mixed frozen veggies. Winner! I also added a bit more tomato sauce than it called for since the bag of veggies jumped the portion size up A LOT.
After everything is mixed up and simmers for a bit, spread the cauliflower over the meat like a crust. Since it made a larger portion, I had to cook ours for 40 minutes rather than the recommended 30.
Ta-da! You’ve got a filling supper that a meat & potatoes boy will love!
This is a great meal to make if you want to be sure to have leftovers. Plus you get some veggies in yo belly.