What's for Dinner?

This week has been challenging (does every week have to be challenging? probably!). I am again fighting cold symptoms and DS is home with me this week and next from daycare trying to overcome some fluid in his ears. I've been a little better about counting my points this week, until this weekend, when CHOCOLATE CRAVINGS came calling! :-)

I tried a yummy new recipe this week, and it was very easy to make. I actually made it the night before while I was cooking chicken tenders for Chicken Cesar Salad. Then the next night I just topped it with (store bought) mash potatoes and popped it in the oven.

Here's the recipe slightly changed from the Publix Family Style magazine (Winter 2007). I left out the green onions and fresh parsley (I don't buy too much fresh herbs that I know I won't be able to use ALL of). I just used dried parsley instead (and no onions in the mashed potatoes). I bought the 24-oz package of refrigerated mashed potatoes in place of homemade (this made it so easy, and they were delicious...just look in the refigerated section by the eggs).

Turkey Shepards Pie

• 24-oz package refrigerated mashed potatoes (I got country style, yum)
• 1 pound uncooked ground turkey (i used ground turkey breast, lots less fat)
• 2 small sweet potatoes, peeled and chopped (12 oz)
• 1 stalk celery, chopped
• 1 small onion, chopped
• 1 small red sweet pepper, chopped
• 2 cloves garlic, chopped (i use store bought minced)
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 140z can red-sodium chicken broth
• 1 cup frozen peas
• 1/2 teaspoon parsley (instead of 2 tablespoons fresh)
• 2 green onions (thinly sliced, optional)

ONE Preheat oven to 425 F. In a large skillet, cook turkey, sweet potatoes, celery, onion, sweet pepper and garlic until turkey is no longer pink, stirring to break up turkey.
TWO Sprinkle turkey mixture with flour, salt, thyme, pepper, and parsley; stir to blend. Gradully add one cup of broth (about half a can); cook and stir until thickened and bubbly. Stir in peas.
THREE Spoon turkey mixture into a 2-quart oval or rectangular baking dish. Mound potato mixture (with green onions mixed in if you choose) over turkey mixture.
FOUR Bake until filling is buybbly and potato topping is lightly browned, about 20 minutes. Let stand for 10 minutes before serving. Makes 6 servings.
TO MAKE AHEAD: Prepare through step Three. Cover and chill overnight. Bake, covered, in a 350 F oven for 30 minutes. Uncover and bake 10 minutes more or until topping is lightly browned and filling is bubbly.
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I weigh in tomorrow. I missed last week because I had DS at work, etc...so we'll see what the damage is!!