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Sunday, September 16, 2018


Getting gutsy and spreading our wings with the monitored meals :-)

We think this meat-n-potatoes-dish will do as well for tonight’s Supper meal as the fish dish did last night. I am using buffalo instead of beef because the fat content in buffalo is quite a bit leaner than in beef, and my Blackfoot blood appreciates the buffalo when I can get my hands on it; LOL

This dish also comes from my ‘Weight Watchers 365-Day Menu Cookbook’. And it freezes well too.

SHEPHERD’S BEEF PIE Recipe ~ Makes 4 servings

12 ounces cubed sirloin of Beef * 1-1/2 cups Beef Broth * 1 teaspoon Salt * 2 bay Leaves * Dash Thyme leaves * 2 whole Cloves * 1 cup sliced carrots * 1 cup sliced mushrooms * 1 cup diced Celery * 1 cup diced Onions * 1 Tablespoon + 1 teaspoon Flour * 1 pound peeled, COOKED Potatoes - mashed * 1 Tablespoon + 1 teaspoon Margarine * ½ cup skim Milk * 4 ounces grated Cheddar cheese * 1 Tablespoon chopped Chives

Prepare and boil potatoes. When potatoes are fork tender, mash with margarine, milk, chives, and cheese. Put in refrigerator.

In a medium saucepan place beef cubes, broth, salt, bay leaves, cloves, and thyme leaves. Cover and simmer for approximately 1-1/2 hours.

Take mashed potatoes out of ‘fridge and allow to soften at room temperature while finishing the shepherd’s pie filling.

To the beef broth, add carrots, mushrooms, celery, and onions. Simmer until veggies are just tender. In a small bowl mix flour and some of the beef broth; stirring constantly to form a smooth paste – add to beef and veggies; simmer 5 minutes longer.

Spoon beef mixture into a casserole dish.

Top with potato mixture and bake at 375-degrees F for 10 minutes … or until heated through …

… then broil 6 inches from source of heat for 1 or 2 minutes to lightly brown the potato topping.

PER SERVING: 373 calories; 26 g protein; 17 g fat; 30 g carbohydrate; 916 mg sodium


We started solid foods for Hubs at Suppertime yesterday; it’s dicey because he has to be on a high carb/low sodium diet with limited potassium intake, so … my cookbooks are getting a workout. LOL My goal is to keep him kicking for a while longer if Elohei is merciful – we know HE is faithful and that is why Hubs is alive and back at home now after much corporate Believer prayer and petition. To HIM goes all the glory and honor; and if everything we are going through at this moment is for a witness and testimony to Elohei’s faithfulness and mercy, then our complaints will be far and few between. As Hubs says, ‘though He slays me, yet will I serve Him’. We know that Lucifer can only torment us for a little while, but he cannot take our lives; our lives are held securely in the palm of Elohei and HE has the final say one way or the other. We are okay with that. Amen.

Hubs also has to lay off fatty beef & pork, and start eating more chicken, fish, and greens to lose weight and regain his health so his heart, lungs, and kidneys do not have to work in overdrive; I have been hounding him for YEARS to lose weight, so hearing it from someone else was a silver lining out of this entire hospital hell nightmare we struggled through recently. Hubs isn’t very happy right now about his choice of menus, but he knows he needs to go down this road if he’s to regain a firm foothold again in the land of the living, so he’s trying. The chicken and some fish is okay with him – the salads, not so much, though he is a good team player and is valiantly choking the salads down. He likes spices, but his stomach does not at this time, so tonight I cut back on the spices when I made this fish recipe and it was delish! MPO is that the full amount of spices called for may have overwhelmed the dish. In any case, the meal (served with a side of ½ cup mashed potatoes – so Hubs wouldn’t feel too picked on, LOL) went down and stayed down :-D Fillet of Florentine is definitely a repeat ;-)

This recipe comes from my ‘Weight Watchers 365-Day Menu Cookbook’.

Fillet of Sole Florentine


2 teaspoons Margarine * 1 Tablespoons Lemon Juice * ½ teaspoon Salt, divided * ½ teaspoon Cornstarch, dissolved in 2 Tablespoons Water * ½ cup COOKED and well-drained Spinach * ¼ cup sliced Mushrooms * 12 ounces fillet of Sole * Dash EA of: White pepper/Garlic Powder/Paprika * Thin Lemon slices & chopped fresh Parsley to garnish

Preheat oven to 400-degrees F. Melt margarine in a small saucepan; add lemon juice, ¼ teaspoon of salt, and dissolved cornstarch; cook, stirring constantly, until thickened. Spread spinach over bottom of shallow 3-cup casserole dish:

Spinach in casserole dish; I grew this spinach, so I know it is not infected with e-coli or processed to death

Sprinkle with ¼ teaspoon salt and spread mushrooms over spinach:

Place fish fillets over vegetables:

Fish fillets over veggies; 12 ounces of sole is a LOT of fillets!

Pour prepared lemon sauce over fish and sprinkle with seasonings ...

... and bake in oven for 15 minutes – or until fish flakes when touched with a fork; then broil 1 minute. Garnish and serve.

Per Serving: 189 calories; 30 g protein; 5 g fat; 4 g carbohydrate; 910 mg sodium