Lentil Shepherd’s Pie

Tonight was a good night. I had planned to for a nice long walk when I got home from work, but the weather was just perfect for a run. Even though the sun wasn’t out, the 60 degrees and falling temperature was perfect for a 40 minute walk/run in capris and a light jacket.. and outfit I have been missing over the past 6 months or so.

When I got home, I got prepping on my dinner which turned out delicious. I got the idea from Meghann to make a Lentil Shepherd’s Pie. As a kid I used to love mashed potatoes and corn and would always mix them together. I am not sure if I’ve ever even had the meat version of a Shepherd’s Pie but I knew I would love a lentil version since I am obsessed.

Lentil Shepherd’s Pie (Serves 4)

1 package Trader Joe’s steamed lentils (life saver!)

2 cups frozen corn

1.5 Russet Potatoes

1 TBS smart balance

3 TBS milk

S+p

Pre heat oven to 350. Boil water and then start peeling and chopping potatoes. Once water has come to a boil, add your potatoes. Cook for 10 minutes or until potatoes are soft. Mash potatoes with smart balance and 3 TBS spoon milk, you may want to add more depending on your desired consistency. Microwave bag of lentils for 2 minutes. Spray a bread pan with EVOO spray then layer lentils, corn and mashed potatoes. Add salt + pepper to taste. Bake for 15 minutes.

Not the most photogenic meal, but absolutely delicious. The only issue I had was making it stay together. This is what it really looked like.

 

Since Meghann made hers with green beans, I was suddenly craving them and had some on the side.

Perfect dinner for one, and now I have 3 days of lunch already prepared! This dish is definitely being added to my monthly rotation because it’s healthy, easy and uses so few ingredients.

Guess what? 2 weeks ago I announced my 2 week strength training challenge and I am happy to report I completed my 4 workouts consisting of 30 minutes each. For the first week I did random free weights. The second week I did two sessions using gym machines and I actually think I liked the machines better! Maybe I will go on to do one day of free weights and one of machines or find some other way to incorporate both type of strength.

Butternut Squash Macaroni and Cheese

I went through a healthy eating funk last week. All I wanted to eat was junk. Well junkier foods than what I normally eat like pizza, nachos, lots and lots of chocolate. I am blaming you, Montana Whoppers. It’s all good now though because I got it all out of my system and the cookies sure were worth it! To get myself back to the land of healthy, I went to Trader Joe’s and stocked up on fresh vegetables and fruit, whole grains, yogurt and eggs. I automatically feel better knowing I have a stocked fridge and cupboards.

I also spent my Sunday evening making Butternut Squash Macaroni and Cheese (well, penne + cheese!). I had seen a few recipes for this in the blog world over the past few months and decided to take the plunge when I randomly bought a container of chopped butternut squash.

May I present….

Four Ingredient Butternut Squash Macaroni and Cheese with Homemade Bread Crumbs

Serves 2-3

Ingredients

2 cups whole wheat penne

one slice whole wheat bread

one container of pre chopped butternut squash

one cup shredded cheddar cheese

Directions

This recipe involves a lot of multitasking! First heat your oven to broil. Next boil some water to cook your penne and in a separate pot boil some water to cook your butternut squash. Cook your wheat bread on broil for about 5 minutes or until crispy.Mine got a bit too crispy so you’ll want to watch out! After your bread is done lower to oven to 350 degrees. Cook your pasta following the directions on the box. Add your chopped squash to your other pot of boiling water and cook for about 15 minutes or until really soft. While everything is cooking up make your breadcrumbs by food processing your whole wheat bread. Or you could do what I did and put your burnt toast in a ziploc and smash it up with a knife. Once the squash is done drain the water and then mash it up with a fork. Slowly add in your cheddar cheese until its fully melted. Drain your penne. Next combine your penne with your squash and cheese mixture in a bread pan.  Sprinkle bread crumbs over the mac and cheese. Bake for 25 minutes. You may want to add salt and pepper for some extra flavor. I added some red pepper.

 

Served with Brussels sprouts..which by the way, I don’t like! Am I missing something?! I had to smother these in BBQ sauce to make them edible!

Do you eat Brussels sprouts? How do you make them edible? What did you do this weekend?!