Upside Down Shepherd’s Pie

We found this recipe on the Cooking Light website, and have enjoyed it a few times. Now it’s time to add it to our website, with the adjustments that we’ve made to the dish.

To make a standard shepherd’s pie, you cook the beef mixture, then bake it with mashed potatoes on top. This version is quicker and easier – buy mashed potatoes and heat them, cook the beef on the stovetop, then serve it on top of the potatoes.

Use different vegetables, if you prefer, such as turnip or frozen corn.

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Weekly Meal Plan 20170603

There’s nothing new on this week’s meal plan, but I picked a few dishes that we haven’t had for a while. For example, the Cornmeal Chicken hasn’t been on the menu since November, but we’ve had a panko version of it more recently.

It’s been a couple of months since we had the Upside Down Shepherd’s Pie, and over a month for roasted chicken and Peameal bacon. So, we’ll see how it goes!

The Weekly Plan

Here is our plan for the week starting Sunday, Jun 04, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Chicken, roasted

Monday Upside Down Shepherd’s Pie (picture below)

Tuesday — Ravioli Puttanesca

Wednesday — Quesadillas

Thursday Pork Tenderloin With Mustard Glaze

Friday Cornmeal Chicken with Peach Salsa

Saturday — Peameal Bacon

How It Actually Went

Here’s what we actually had this week. I roasted a chicken on Sunday, stuffed with an orange wedge, and it was delicious. I made gravy from the pan drippings too, and we enjoyed the leftovers in hot sandwiches on Monday.

On Tuesday, I made the Upside Down Shepherd’s Pie, which turned out very well. I’ve added the recipe to our blog now, with the adjustments that we’ve made to the ingredients.

On Thursday, Keith went to Costco, and got some barbequed ribs, so we had those for supper. Tasty, and easy to make! My contribution was some black pepper coleslaw.

And on Friday, Keith had a craving for rack of lamb, so he found some, marinated them in an oil and Dijon mustard mixture, and grilled them. Yummy!

Sunday — Chicken, roasted

Monday — Chicken, roasted

Tuesday Upside Down Shepherd’s Pie (Picture below)

Wednesday — Quesadillas

Thursday Ribs, Barbecued Back

Friday Grilled Rack of Lamb

Saturday — Peameal Bacon

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Upside Down Shepherd’s Pie

Posted in meal planning

Weekly Meal Plan 20170527

This week, there are two new recipes in the schedule – Noodles with Asparagus & Bacon, and Slow Cooker Beer and Mushroom Pork. Both recipes look easy, so I’ll volunteer to make those, if we go ahead with them.

We haven’t had Salisbury Steak for a couple of months, so that’s on the menu for this week, along with a few other old favourites.

The Weekly Plan

Here is our plan for the week starting Sunday, May 28, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Grilled Salmon With Vegetables

Monday Salisbury Steak

Tuesday Noodles with Asparagus & Bacon

Wednesday — Chicken, roasted

Thursday Slow Cooker Beer And Mushroom Pork

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week – we only had three of the planned meals. Keith grilled the salmon on Sunday, and it was beautiful! He also grilled scallops and shrimp, that he enjoyed. He soaks bamboo skewers for a couple of hours, then uses two skewers for each little batch of shrimp or scallops. That makes them easy to cook, and to flip, without losing any of the precious tidbits into the grill.

He found a ham steak on Monday, and that lasted us a couple of days, then it was pretty much beef for the rest of the week! The slow cooker beef stew on Thursday was delicious and filling, and we had plenty left over for Friday’s supper.

Sunday Grilled Salmon With Vegetables

Monday — Ham Steak

Tuesday — Ham Steak

Wednesday Salisbury Steak

Thursday Beef Stew

Friday Beef Stew

Saturday — Ribeye steak

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Weekly Meal Plan 20170520

It’s the Victoria Day long weekend, so we’ll be taking it easy. I put roast chicken on the menu for tomorrow, because it’s quick and easy to make, and there are usually leftovers for a lunch or two. We’ll have the chicken with cranberry sauce too, and use the leftover sauce on Monday.

For later in the week, I’ve put two new recipes on the schedule – Sausage with Chard and Rhubarb, and Three Cup Chicken.

We’ve had the Meatballs With Cranberry Sauerkraut Sauce before, and enjoyed it, but not for a long time. There are still a few meatballs in the freezer, so this should be a nice way to use those (and the leftover cranberry sauce).

The Weekly Plan

Here is our plan for the week starting Sunday, May 21, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Roast Chicken and Potatoes

Monday Meatballs With Cranberry Sauerkraut Sauce

Tuesday Sausage with Chard and Rhubarb

Wednesday Pasta Carbonara With Mushrooms

Thursday Three Cup Chicken (Thai)

Friday Ham and Pasta Skillet

Saturday — Burgers

How It Actually Went

Here’s what we actually had this week. On Sunday, we were too lazy to cook, so our supper was cheese and crackers. On Monday, Keith made Turkey Schnitzel, and that was delicious, as always.

I made the meatballs on Tuesday, and they were tasty, but a little on the sweet side. We used sweet chili sauce, so maybe it would be better with a mixture of hot chili sauce and sweet chili sauce.

Keith made the Pasta Carbonara on Wednesday, and got everything prepped on Thursday, so I could make the Three Cup Chicken. We didn’t have any fresh basil though (oops!), so I used some dried basil instead. It was okay, but not the same, obviously, without the fresh basil.

Sunday — Cheese & Crackers

Monday — Turkey Schnitzel

Tuesday Meatballs With Cranberry Sauerkraut Sauce

Wednesday Pasta Carbonara With Mushrooms

Thursday Three Cup Chicken (Thai)

Friday — Pizza

Saturday — Burgers

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Weekly Meal Plan 20170513

This week, I looked for recipes that we haven’t had for a long time. We used to enjoy them, but somehow they drop off the meal planning radar. It’s a good thing that I have an Excel workbook to help me remember things!

So, we’ll try those old favourites again on Monday, Tuesday, and Thursday, and see if we still like them. On Tuesday, the pork needs to marinate for at least 8 hours, so I’ll have to remember to do that in the morning.

The Weekly Plan

Here is our plan for the week starting Sunday, May 14, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday — Ribeye steak

Monday Spanish Toss

Tuesday Jerk Pork Tenderloin with Tropical Fruit Salsa (marinate 8 hrs)

Wednesday Quick & Creamy Chicken Stew

Thursday Speedy Chili

Friday — Quesadillas

Saturday — Lamb chops

How It Actually Went

Here’s what we actually had this week. We stuck to the menu from Sunday to Tuesday, and moved the Quesadillas on Wednesday. I made the Spanish Toss, and it was okay, but not great. It needed a little extra spice or something.

Keith went to Kingston on Thursday, so we ordered a pizza that night, instead of cooking. On Friday, he went to Costco, and picked up some Swiss Chalet ribs. He barbequed them that night, and they were delicious, and very tender.

For Saturday night, he found some nice T-Bone steaks, so we’re having those, instead of lamb chops.

Sunday — Ribeye steak

Monday Spanish Toss

Tuesday Jerk Pork Tenderloin with Tropical Fruit Salsa

Wednesday — Quesadillas

Thursday — Pizza

Friday Ribs, Barbecued Back

Saturday – T-Bone steaks

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Quick and Creamy Chicken Stew

We’ve made this recipe several times, and always enjoyed it. It’s tasty, and quick to make, so I’ve revised the original recipe, to serve just the two of us.

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Weekly Meal Plan 20170506

This week, there are two new items on the menu. Keith found the Steak and Beet Salad recipe on the Real Simple website, and wanted to try that. It doesn’t look too complicated – cook and cut the steak and beets, make the salad dressing, and toss everything together. The hard part might be finding golden beets.

My new recipe is the Slow Cooker Light Lemon Chicken. I’ll put that in the slow cooker after lunch on Tuesday, so it will be ready at suppertime.

The Weekly Plan

Here is our plan for the week starting Sunday, May 07, 2017. There are links for some recipes, and others are made “freestyle”.

Sunday Lazy Day Beef Casserole

Monday Braised Ginger Pork

Tuesday Slow Cooker Light Lemon Chicken

Wednesday — Ravioli Puttanesca

Thursday Steak and Beet Salad With Cheddar and Pistachios (photo below)

Friday — Beans & Wieners

Saturday — Ribeye steak

How It Actually Went

Here’s what we actually had this week. We stuck to the menu from Sunday to Thursday, so that was good. We had a big lunch on Friday, and crackers and cheese for supper that night. Saturday, our granddaughter came to visit, so we had one of her favourites – fish and chips.

On Sunday, Keith made the beef casserole in the slow cooker, and it was very tasty. There was enough left over for lunch the next day too.

Monday, Keith got all the ingredients ready, and I cooked the ginger pork. We served it over rice, and it was delicious – will definitely have that again soon!

I made the lemon chicken on Tuesday, and it was okay, but the sauce needs to be thickened, and it needed more sauce.

Keith couldn’t find golden beets to make the salad on Thursday, so he used red beets. It looked beautiful and tasted good, but we’ll wait to find golden beets to try it again. It was a little too “beety” with the red ones. You can see the dish in the photo below.

Sunday Lazy Day Beef Casserole

Monday Braised Ginger Pork

Tuesday Slow Cooker Light Lemon Chicken

Wednesday — Ravioli Puttanesca

Thursday Steak and Beet Salad With Cheddar and Pistachios (photo below)

Friday — Cheese & Crackers

Saturday — Fish & chips

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Steak and Beet Salad With Cheddar and Pistachios

beefbeetsalad

Posted in meal planning