what’s for dinner?

Comfort food’s on the menu this week and they all are lightened up versions of some classic favorites;  keep the sides simple and you’ve got a healthy meal for you and your family. Eating healthy doesn’t mean plain chicken breasts and boring vegetables. You can have healthy versions of richer dishes by being aware how you cook them (baked not fried, steamed not soaked in butter, light or fat free sour cream instead of regular) and they are still flavorful and satisfying.

This looks so delicious and a perfect quick weeknight meal. I think sauteed spinach (with lots of garlic)  would be a yummy side and some sliced fruit — might need to add a baked potato for the hubby so its filling enough for him.

 

 

 

 

 

 

Pork Chops with Dijon  Herb SauceBaked Macaroni & Cheese & a steamed veggie (whatever’s on sale at the grocery store!) To make it even lighter you could do the macaroni as the main dish and omit the pork chops (or visa versa).

 

 

 

 

 

 

Think this with a veggie (roast broccoli or carrots?) and a salad would be perfect.

 

 

 

 

 

 

 

 

 

 

Shepard’s Pie

Weight Watcher’s Shepherd’s Pie 2  large  potatoes, peeled and cut into 2-inch pieces 1/4 cup  nonfat sour cream 1  tablespoon  reduced-calorie margarine 1/8 teaspoon  table salt 2  teaspoons  olive oil 1  cup  onion			 			 (chopped) 2  medium  carrots			 			 (diced) 2  medium  celery ribs, diced 1  lb  uncooked  			ground turkey breast (or morningstar farms recipe crumbles)3  tablespoons  all-purpose flour 1  tablespoon fresh rosemary, chopped or 1  teaspoon  dried rosemary 1  teaspoon  dried thyme 1/2 teaspoon  table salt 1/4 teaspoon  black pepper 2  cups canned chicken broth or 2  cups  beef broth (or vegetable for vegan) Preheat oven to 400ºF.    Place potatoes in a large saucepan and pour in   enough water  to cover potatoes. Set pan over high heat and bring to a   boil; reduce  heat to medium and simmer 10 minutes, until potatoes are   fork-tender. Drain potatoes, transfer to a large bowl and add sour cream   and  margarine; mash until smooth, season to taste with salt and set   aside. Meanwhile, heat oil in a large skillet over  medium-high heat.  Add  onion, carrots and celery; cook until soft, about 3  minutes. Add   turkey and cook until browned, breaking up the meat as it  cooks, about 5   minutes. Add flour, rosemary, thyme, salt and pepper;  stir to coat. Add broth and bring to a simmer; simmer until mixture  thickens, about 3   minutes. Transfer turkey mixture to a 9-inch, deep-dish  pie plate.  Spread  mashed potatoes over top and using the back of a  spoon, make   decorative swirls over the top. Bake until potatoes are  golden, about   30 minutes. Slice into 6 pieces and serve. Six servings, 275 Calories each  Big surprise but I’ll probably just pair it with simple veggies and fruit.

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