Friday’s have always been for recipes. I like coming up with new and creative ways to make food not only healthy but tasty too. Healthy food doesn’t have to be boring and I have a whole page of recipes to prove it. Friday’s are still going to be for recipes, but they are also going to be for something else.
TV and movies.
Yeah, that one probably came out of the blue. Why would a health blog talk about TV or movies? Because I love them and want to talk about them just like everyone else. Plus it’s something fun to add in with a yummy recipe. Even better. Go make my food and then come back and talk about TV while you’re eating it! Best of both worlds!
I work from home and usually have a show on in the background to pretend like I’m not alone with my cats for the majority of the day. Don’t worry it isn’t as sad as it sounds. I tend to be a solitary person and my cats are awesome. Netflix is amazing because I’ve been able to watch shows that I’ve always wanted to watch but never had the time. And no commercials. It’s a dream.
I’ve just started Orange Is The New Black. I know I’m behind but I had other important things to watch, like every single episode of Doctor Who. Twice. Don’t as questions. I don’t know how I feel about the show yet. I know everyone is crazy about it and I’m only 4 episodes in so I don’t have a strong opinion yet. I always give a show a whole season to find their groove before I pass my judgment. Even though I don’t have an opinion yet, I can already tell I’m gonna like Sophia. Girl is fierce. And Dayonara Diaz. Something about her I like.
Have you watched OITNB yet? Do you have other show recommendations for me? Are you only here for the food?
This meal is another one of my Sunday throw all the leftovers in a dish and hope something good comes out at the end dinners. If you have leftover taco fixin’s then you are all set to make this Mexican Shepherd’s Pie. If not you can still easily throw this together and have dinner on the table fast.
Mexican Shepherd’s Pie
- 2 cups cooked black beans, about 1 can’s worth
- 1 cup cooked brown rice
- 3 corn tortillas, torn into bite-size pieces
- 1 red pepper, sliced
- 1 onion, chopped
- 1 cup mashed potatoes (you can also use pumpkin or butternut squash puree)
- 2 tbsp tomato paste
- 3 tbsp cilantro, chopped
- 2 tsp taco seasoning
- 2 tsp chili powder
- salt and pepper, to taste
- Preheat the oven to 425. In a skillet, saute the sliced peppers and onions over medium-high heat until they are slightly softened. About 7 minutes.
- While the onions and peppers are cooking, mix the beans, rice, tortillas, and 2 tablespoons of cilantro in a medium bowl. Add the taco seasoning and salt and pepper and stir to combine. Add the peppers and onions and stir.
- In a separate bowl, mix the mashed potatoes, tomato paste, the rest of cilantro, and chili powder together. Taste and add salt as needed.
- Pour the bean and vegetable mix into a deep pie dish or casserole dish. Spread out evenly. Spread the mashed potato mix on top and make sure all the bean mix is covered.
- Cook in the oven for 25 to 30 minutes, until the edges are just starting to brown. Remove from the oven and let cool for 5 minutes before serving.
Like I said, if you have taco fixings you can just use those and add whatever else you would like. Use ground beef or turkey, shredded pork or chicken, or add shredded cheese if you want. This can be totally customized to your tastes.
Have a happy Friday and an awesome weekend!!