Day 93 - Recovery plus cooking healthy with Kristin

May 12, 2012

I got my first full week back at work under my belt. It was good to see my coworkers again, as I expected it would be. It wasn't a real bad week although we did have a customer complaint on Thursday that had most of us scrambling. Such is the life in the automotive industry.

Lisa, Kristin, and I have joined the Parkview Health and Fitness Center. They've got all the equipment I used at rehab and a whole lot more. I'll talk more about that in a future post along with some pictures of course.

I have discovered something bad for me during this whole recovery process. You end up with a lot of time where you can't do much. Most people would watch TV, which I did. Most people might not watch the stations I watch though. Scifi, Food Network, History, HGTV. It's that last one that got me in trouble. One of my future posts will be about rehab for something other than myself. That should be a fun one to write. And I have lots of pictures :)

I've also come up with at least one more topic I want to blog about. And that is the foods that Kristin has started making for us once a week. She started this a few weeks back and she's made some really good dishes so far. And the great this is that they are all really healthy.

For this first week of "Cooking healthy with Kristin" I decided to showcase her Shepherd's Pie. I don't know how many of you have had shepherd's pie before but I really enjoy it. The combination of meats, veggies, and potatoes is...yum. So Kristin made a shepherd's pie a few weeks ago. The unique thing about hers is that it has no meat.

Here is the recipe.

Super Easy Cheesy Shepherd's Pie

Ingredients:
24 oz. bag of frozen Green Giant broccoli, carrots, cauliflower, and cheese sauce

1 pouch Betty Crocker Cheddar and Sour Cream mashed potatoes

2 cups frozen ground beef style soy crumbles

Directions: Pre-heat oven to 400 degrees. Place Veggies and sauce bag in large microwaveable bowl. Cover and microwave for 8-10 minutes. In medium-large bowl combine potatoes with 2 cups hotwater and stir until thickened. Spray 8x8 pan with non-stick spray. Add soy crumbles. Spoon veggies over soy crumbles. Top with potato mixture. Bake for 20 minutes. Serve to taste with salt and pepper. Makes 6 servings.

Now doesn't that look yummy?

Next "Cooking healthy with Kristin": Black Bean Burgers