Happy Halloween Week! It’s really starting to cool down in the evenings and after a weekend of house cleaning and organizing the home office, I’m looking forward to lots of cozy weeknight family meals.
Here’s what we started our week off with on Sunday:
Ghostly Shepherd’s Pie
Makes: 6 servings
- 1 pound lean ground turkey
- 1 medium onion, coarsely chopped
- 2 1/2 cups frozen mixed vegetables
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons Worcestershire sauce
- 2 beef bouillon cubes
- 1 3/4 cups water
- 1 Tablespoon corn starch
- 2 Tablespoons butter or margarine
- 1/4 teaspoon garlic powder
- 1/2 cup milk
- 2 1/4 cups mashed potatoes (equals 4 to 6 small to medium potatoes
- 1 egg, slightly beaten
- salt and pepper to taste
- Peel, wash and chop potatoes into quarter pieces. Add to medium sauce pan, cover with water,Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
- Meanwhile, heat oven to 375 degrees. Spray a 12-inch skillet with cooking spray. Cook turkey meat and onion over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
- Bring water to a boil in a small sauce pan or tea pot. In a bowl, add beef bouillon cubes. Once water is boiling add to bowl and mix until bouillon has broken up and mixed well with water. Set aside.
- Set aside 12 peas from mixed vegetables for garnish. Add remaining frozen vegetables, tomatoes, Worcestershire sauce, and bouillon water. In a prep bowl add corn starch and a little cold water together until corn starch is no longer a paste like consistency. Add to turkey and vegetable mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, or until vegetables are crisp-tender and mixture starts to thicken.
- Meanwhile, drain potatoes and add to mixing bowl. Add in milk, butter, garlic powder and slightly beaten egg. Blend well.
- Spoon ground turkey mixture into ungreased 8-inch square (2-quart) or oval (2 1/2 quart) baking dish. (I used my Pampered Chef Deep Covered Baker). With large spoon or a cookie/ice cream scoop, makes 6 mounds of potato mixture on top of turkey mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
- Bake at 375 degrees for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.
My weekly meal plan and shopping list is completed and posted on our fridge:
(served with fruit)
French toast casserole
Biscuits and Sausage Gravy
Scrambled, Fried, or Hard-Boiled Eggs
Mini Apple Pies
Sandwiches or Wraps (Tuna salad, egg salad, chicken salad, turkey salad, leftover meats, grilled cheese, blt, pb&j)
Leftovers from dinner
Homemade Pizza Pockets
Suppers Your Family Will Love
Need ideas for your weekly meal plan? It’s time for another weekly menu. I enjoy menu planning because of the simplicity it provides for my life. It enables me to decrease my grocery shopping excursions to twice a month and it allows me to have more free time to focus on my family and home. For ideas in the weekly meal plan, we’ll be focusing on a variety of family meals. You’ll find the recipes on the weekly meal plan also available on my Recipe Index page with a grocery list included.
Dinner (recipes will post throughout the week, given time to cook and photograph )
Sunday: Sunday Supper~Ghostly Shepherd’s Pie (recipe above)
Monday: Chicken Tamale Casserole~ Using shredded chicken, served with cornbread and a green salad.
Tuesday: Baked Potato Skins with all the fixins
Wednesday: Cashew Chicken~Just a few hours in the crock post and you’re good to go!
Thursday: Smothered Chili Burritos~You won’t believe how easy this recipe is – perfect for a busy weeknight!
Friday: Family Favorites Night ~Crock Pot Pizza Spaghetti~ This is delish and I love how kid-friendly it is!
Saturday: Cheesebuger Quesadillas~Love this fun spin on a regular cheeseburger!
For more great family recipes, be sure to visit my new recipe box page.