Winter Wonderland and a Healthy Comfort Meal

Brrr!!! It seems that winter shows it’s face earlier and earlier each year.  We woke up Monday morning to this lovely scene.

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There is something about the first snowfall that is always so exciting and puts me in the holiday mood.  However, by January, I tend to have a very different attitude towards winter.

While the cold weather moved in on Sunday, we spent most of it staying warm inside.  Who doesn’t love a lazy Sunday?!?  This little lady sure does!  I always laugh at the positions she gets herself into.  I told Michael that it looked like she was posing for senior pictures in the second one 🙂

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For dinner, I was craving a good hearty and healthy comfort meal.  I decided to fancy up the old boring shepherd’s pie recipe with some fall favorite vegetables.

Shepherd’s Pie with Sweet Potato and Butternut Squash Topping

Saute half of a red onion with a red bell pepper.  Season with salt and pepper.

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Add 1lb ground turkey to the mixture and cook until no longer pink.  I had a bag of mixed vegetables in the freezer to use up, so I added them to the mix after cooking the meat.  I added a little more salt, pepper, and garlic powder.

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In a small bowl, whisk together about a 1/4 low sodium chicken broth with a tablespoon of cornstarch and then added it to the meat/veggie mixture.  Cook for another 2-3 minutes and remove from heat.

In a large pot, boil a large sweet potato and half of a butternut squash (both peeled and cut into 1-inch pieces) for about 15 minutes.  Drain and place back in pot.  Add a few tablespoons of almond milk at a time and begin to mash.  Season with salt and pepper.

imageSpray a large casserole dish with cooking spray.  Pour in meat and veggie mixture. Spread potato and squash mixture on top.  Bake for 40-45 minutes at 350.  Let sit 15 minutes before serving.  Enjoy!!

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