Thursday, April 22, 2010

Chicken Fajitas

These are a bit spicy...tone down with extra toppings for kiddos or if you're not a fan of super-spicy!

Toss chicken and peppers together in frying pan. Fry fast until the chicken is no longer pink. Serve on warm tortillas with cheese, tomatoes, lettuce, guacamole, pico de gillo, etc.


Monday, April 19, 2010

Shepard's Pie


  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 3/4 cup beef broth
  • 1/4 cup shredded Cheddar cheese


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Monday, April 5, 2010

Lebanese Kibbi and Flatbread

Ingredients: bulgar wheat, beef, lamb, onions, cumin, cayenne, salt, pepper, dried mint, pine nuts, and olive oil

*heat in microwave and wrap 1 triangle like a burrito in 1/2 of a flatbread piece
*in our family we butter the bread and sometimes stuff it with taboulleh
*to make it less spicy for very sensitive kids, you may want to add plain (NOT vanilla) yogurt and/or lettuce and tomatoes


April Meal Exchange

Wednesday, April 21, 7:45 pm Chelsey's House

Chelsey - Shelly's sweet and garlicy pork loin with Thai peanut sauce
Emily - Shepards Pie (sorry not so season appropriate)
Rebecca - Pork chops with apricot sauce, asparagus, and cornbread
Brittani - Chicken Fajitas
Meaghan - Lebanese Kibbi and flatbread
Jessica - Sweet and Sour Chicken

Six in Total