Almost Vegetarian Shepard's Pie

I say almost because I'm not entirely sure if there is any actual beef product in beef seasoning... but other than the seasoning it is vegetarian and very good. A wonderful comfort food with tons of texture and flavor.

The ingredients made enough for two casseroles so you can either make two and freeze one or do what I'm going to do and make another casserole in two days (I'll keep the topping and filling separate until then.) I love cooking breakfast on the weekends so having dinner already made makes life easier. And since there were no leftovers of the one I made this will work out nicely.

Ingredients:

Filling:

1 package dry beef stew mix (Bear Creek and some other companies make these).
1 cup barley (soak for 8 hours prior)
1 can chunky tomato sauce
1 cup carrot juice
3 cups beef or vegetable broth (I actually used chicken because that's what I had)
About 3-4 cups Vegetables of your choice - Whatever you have on hand; we used carrots, mushrooms, kale and red bell pepper. I'll leave out the Kale next time as it was really tough, but could've just been that particular bunch.
1 teaspoon thyme
1 teaspoon basil

Topping:

6 large yukon gold potatoes (peeled and chopped into quarters)
1 8oz. package cream cheese
1 teaspoon thyme

Directions:

I had all of the filling ingredients cook in the slow cooker all day so all I had to do for dinner was make the topping and bake, but you can also cook your veggies and mix your filling that night.


Preheat oven to 350 F and grease a 2qt. casserole dish.


Cover your peeled and cut potatoes with water and boil for 20 minutes or until easily pierced with a fork. Drain and blend in cream cheese and thyme with a hand mixer.

If you enjoy simplicity like I do and used your slow cooker scoop out half of the filling and fill your casserole dish 3/4 of the way. The other half can be used to make another for freezing.

Top your casserole with half of your mashed potatoes. Use the other half for your other casserole.

Bake at 350 F for about 20 minutes.

Serve with a side of fruit :)

Slow Cooker Turkey Chili

Chili is an amazing comfort food that CAN be packed full of nutrients. It's a great way to use up leftovers and often tastes better the second day.

Another highly adaptable recipe, I love adaptable recipes. I am NOT going to run out to the store for one item I don't have. I want a recipe that will accept a substitution, chili is great for that.

Ingredients:

1 box organic tomato/roasted red pepper soup (this MADE the chili, use it)

1 can tomato with green chilies

2 cans black beans, drained and rinsed

1 can corn, drained

1 scallion, chopped

1 cup mushrooms, sliced

1-2 cups cooked turkey, chopped or use ground

1 Tablespoon chili powder

1 teaspoon fresh Thyme

2 Tablespoons olive oil

Optional - 1 Tablespoon crushed red pepper I'm not a fan of hot, but if you are that should do it :)

Optional for garnish:

sharp cheddar cheese, grated

avocado <- great source of healthy fats

sour cream

Directions:

Saute mushrooms and onion in the oil until cooked well.

Mix spices with your soup in the slow cooker until well combined. Mix all ingredients in your slow cooker. Cook on low for 6-8 hours.

Garnish and enjoy, this is SO GOOD! And so EASY.

Hey look... another fancy video :) I'm so cool.

Slow Cooker Applesauce

Time for some dessert don't you think? Although I wouldn't serve it after the Roast with the Apple Ginger Gravy because that's a little redundant....

Mmmmm Mmmmmm applesauce. And fresh, warm applesauce? It's doesn't get much better than that. Of course my slow cooker does it again with this tasty dish that can be used as a healthy snack, side dish or dessert! This is great on top of the Protein Packed Pancakes.

Ingredients:

6-8 apples (any apple works fine, but use more sweetener for tart apples and less for naturally sweet apples)

Juice from 1/2 lemon

2 Tablespoons agave nectar (what we use for sweetener) *adjust depending on the apples you used

2 Tablespoons cinnamon... or more because cinnamon is tasty and good for you :)

3/4 cup water

Directions:

Wash, core and slice apples. You can peel if you want (especially if you want to leave it chunky), but the skins are packed with nutrients. Mix the other ingredients and pour over the apples. Cook on low for 6-8 hours.

Stir and enjoy as is for chunky applesauce or put it through a blender or food processor for smooth applesauce.

Check out how techie I am (NOT) with my neat video below :)

Chuck Roast With Apple Ginger Gravy

I love my slow cooker! It's so nice to throw a bunch of ingredients together in the morning and have dinner ready when you want it, not to mention it makes your house smell amazing all day long.

Many of my dishes are vegetarian and are rarely focused on red meat, especially a roast. Not only because of health reasons, but my husband and I have never really been fans of steak or roasts in general. This KILLS my father-in-law who is a meat and potatoes guy. I get the same comment for every vegetarian meal I make "This is great! It would be great with a steak." Needless to say my father-in-law was thrilled when I told him I was making pot roast for Sunday dinner. "Not because I love you" I said. "Because I need a good slow cooker recipe with pictures for a contest." So there.

Ingredients:

3 pound chuck roast (Elk or Beef) Mike hasn't been hunting in awhile, but Elk is very good and better for you than beef.

2 Tablespoons olive oil

1/2 cup orange or apple juice

1-2 teaspoons cinnamon

1 teaspoon freshly grated ginger

1/2 teaspoon nutmeg

4 tart apples

1/2 onion

1/4 cup beef broth

3 Tablespoons water

1 Tablespoon cornstarch

Salt and Pepper

Directions:

Heat oil in a skillet on medium-high heat. Brown roast on all sides (about 3 minutes per side). Season with salt and pepper. Place your roast in the slow cooker.

Mix juice, broth and ginger together in a large measuring cup.

Core apples and slice thin. Slice onions thin. Place apples and onions over the roast. Sprinkle with cinnamon and nutmeg. Pour juice mixture over your apples.

Cook on low for 8-10 hours.

Remove roast to a plate, cover with foil to keep warm.

In a small bowl mix cornstarch into water until dissolved. Add to your slow cooker and mix well. Cook on high for 15 minutes.

Remove gravy from your slow cooker and CAREFULLY blend until smooth in a blender or food processor. Serve gravy over your sliced roast.

My in-laws loved this and so did the kids. Mike and I thought it was good (the sauce was great), but like I said, we aren't big roast fans. We served it with peas and baked potatoes.

*For healthier baked potatoes top them with soy cheese and salsa, yum.

Warning: Super cool video below.