Zesty Beef And Rice Fajita

This is a good time to use some of that leftover roast or even  pork tenderloin sliced thin, of course.

 

  • 1 cup zesty salad dressing
  • 1 pkg. fajita seasoning mix
  • 1 lime, zested and juiced
  • 1  1/2 lbs. roast or pork, sliced thin
  • 2 cups cooked rice
  • 1 cup cherry tomatoes quartered
  • 1 cup thinly sliced radishes
  • 8 cups mixed spring mix greens
  • 2 avocadoes, peeled and sliced
  • 1 cup roasted bell peppers, sliced thin
  • 1/3 cup, roasted pumpkin seeds (sans shells)

In a bowl, combine the dressing, 1 tbsp. fajita seasoning, 1 tbsp. lime juice and 1 tsp. lime zest. When well mixed, set aside.

Sprinkle some of the fajita mix over the meat. Set aside. In another bowl, mix together the rice, tomatoes and radishes.

On 6 plates, divide the greens, arrange the rice mixture over the top, finishing off with the meat, sliced avocadoes and peppers. Drizzle dressing over each salad, putting the extra in a creamer and setting on the table for anyone to add to their salad. This is a win-win dinner.

Sprinkle each plate with the pumpkin seeds.

 

Enjoy!

Shepherd’s Pie

Okay, you cooked a lovely roast on Sunday, ate leftovers Monday, Tuesday and maybe Wednesday and you STILL have leftover roast. What to do? The very same thing your mother did. Make Shepherd’s Pie.

 

  • 4 large potatoes
  • 1 garlic clove
  • whipping cream
  • 1 Laughing Cow triangle
  • 2 lbs. roast, put through a grinder
  • 1 tbs. herb de Provence
  • 1 tsp. ground nutmeg
  • 1  1/2 cup frozen peas and/or whole kernal corn
  • grated monteray jack cheese for topping
  • 1 cup gravy
  • paprika

Peel and cut  the potatoes and put in a pot with water to cook. Add the garlic clove, peeled, but leave whole. When cooked, drain and with a potato masher, mash the garlic clove with the potatoes, put in a large dollop of butter and enough cream to make it smooth. Add the cheese, let it melt for a minute then mix to incorporate. Set aside.

With the grinder attachment on your electric mixer, cut the roast into pieces and put through. Mix in the herb and spices. With a wooden spoon add the gravy and mix in.

In a baking dish, spray with non-stick spray and layer the roast mixture, add the layer of peas and/or corn, top with the mashed potatoes, and sprinkle the cheese over the surface of the pie. Sprinkle a little paprika on top.

Bake in a 350 0ven for 35 minutes. Raise the temperature to 375 and cook a further 45 minutes. The top should be a lovely golden colour and the cheese should be melted. With the blade of a knife, check the center of the pie to ensure the internal temperature is hot.

Make more gravy (instant from Costco also works) and after making a crisp salad, pouring a glass of wine, sit down to a wonderful “comfort food” dinner.

Enjoy ‘cuz it is yummy!  Honey, will you bring the ketchup, please?