Shepherd's Pie

INGREDIENTS:

• 5 potatoes, peeled and quartered
• 1 lb ground beef
• 1 (4 oz) can sliced mushrooms
• 1 (15 oz) can mixed vegetables
• 1 (10.75 oz) can cream of mushroom soup
• 1 (10.75 oz) can cream of celery soup
• Salt and pepper to taste
• 3 Tbs butter

DIRECTIONS:

1. Preheat oven to 350°. Coat a 9x13 baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside.
3. In a large skillet, cook ground beef until brown over medium-high heat. Drain fat from pan.
4. Stir in mushrooms, mixed vegetables, mushroom soup, celery soup, and salt/pepper. Heat through. Pour into prepared baking dish. Cover with mashed potatoes and dot with butter.
5. Bake in preheated oven for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.

Chicken Stir Fry

INGREDIENTS:

• 2 tsp oil
• 3 chicken breasts, cut into 1 inch pieces
• 1 tsp garlic
• 1 (8 oz) can tomato sauce
• 1/2 cup soy sauce
• 1 tsp sugar
• 1 bag frozen stir fry veggies
• White rice

DIRECTIONS:

1. Heat 2 tsp oil on medium high. Add chicken breasts and 1 tsp of garlic. Cook until chicken is done.
2. Add tomato sauce, soy sauce, sugar and frozen veggies. Cover and turn heat to low. Cook until veggies are tender.
3. Serve over white rice.