Hey, so J went back to school for his last semester of college (How is this possible? Have almost 7 years really gone by?)…so I am taking on the big city by myself for the next four months. Not that I won’t be ridiculously busy with my job, in which I it feels like I wear 5000 hats per day. No, I will have plenty to keep up with. However, it is a lot more quiet here now.
Also, no more fun blogging adventures together. 😦
So, I’m “roughing it” in the apartment, learning how to cook for one a)without spending a fortune, b)while trying to stay healthy and c)without wasting a lot of food by letting it go bad. Here is my plan for this week: make three dishes, freeze in single-portions, and rotate with fresh fruits and veggies.
Here was tonight’s first dish for eating and freezing:
Now, until this summer, I had never made one before. However, J ate the last one with such vim and vigor, I figure I did something right. Also, it is a healthier version, as I got the recipe from Skinnytaste, my favorite food site ever.
- Preheat oven to 400.
- Chop, boil, drain potatoes. Mash with chicken broth (I used low-sodium), sour cream, s&p.
- Brown ground turkey; saute onion, garlic in oil, then add mushrooms, celery, flour, s&p.
- To that big ‘ol pot, add beef broth, tomato paste, rosemary, thyme and meat.
- Mix and simmer.
- In a baking dish, spread meat-y vegetable-y stuff, top with mashed taters.
- Sprinkle with paprika, bake for 20 mins.
Makes 6…so I ate 1 serving, and individually froze six others for reheating later…
YUM! Under 300 calories, too!