mexican shepherd's pie

This yummy shepherd's pie combines my obsession with Mexican food and my husband's undying love for potatoes. All in one delicious, flavorful dish. Make it as mild or spicy as you like, and if you serve it without the cheese, it's vegan!

If you have a Dutch oven or any dish that can go on your stove top and oven- it is perfect for this. Sauté all your veggies in it - top it with cheese and potatoes- and then pop it right in the oven. 

If you wanted to be super healthy, you could sub the potatoes for cauliflower, but it won't be as filling.

You'll Need:
Potatoes- 6
Diced Tomatoes- 1 can or 3-4 fresh
Mushrooms, 8 oz. sliced 
Red and Green Peppers- 2, sliced or chopped
Corn- frozen 12 oz. bag, cooked 
Black Beans- 1 can drained and rinsed
Chiles or Jalapenos- 1 can
Sharp Cheddar or Jack Cheese- 1/2 cup, shredded (or vegan sub.)
Green Onion/Onion- 1, chopped
Garlic- 3 cloves, minced
Cayenne Pepper or Hot Sauce- optional, to taste
Cooked Faux Meat like Boca Crumbles, Trader Joe's Veggie Chorizo or TVP- optional

Boil potatoes until tender and mash. Season with a little bit of lime juice, cilantro, salt and butter.

Meanwhile- sauté onion and peppers 5 minutes (also cook any faux meat if sautéing).

Preheat oven to 375.

Add garlic and mushrooms. Cook 4-5 minutes until tender. Add more olive oil or water if necessary.

Add diced tomatoes, corn and black beans. Bring to boil- then immediately turn down to simmer.

Season with cilantro, lime juice, cayenne pepper/hot sauce, salt & pepper. Simmer a few minutes to bring out all the flavors. (Be careful not to add too much additional heat if you already are adding a spicy chorizo or jalapenos.)

Layer tomato mix in a casserole dish if you aren't using the same dish for oven. Sprinkle a layer of cheddar or jack cheese on top.

Top with mashed potatoes. Spread to edge and smooth. Sprinkle additional cheese if you like. ;)

Bake 20-25 minutes.

baked zucchini layers with ricotta

This baked zucchini is kind of like a zucchini lasagna or a ricotta stuffed zucchini parmesan...without the breading. I love anything with ricotta, it's nice and creamy and you can season it with yummy Italian herbs and garlic to add lots of flavor. Try serving with a side of spaghetti or faux meatballs or sausage.

PS I tried breading it first and it was a total waste of time (and calories). You can't taste the bread because it all gets absorbed by the ricotta and sauce, so don't try it. Already did. :)

You'll Need:
Zucchini- 2, cut in half and sliced fairly thin
Ricotta Cheese- 30 oz.
Shredded Parmesan Cheese- 1/2 cup
Garlic- 3-4 cloves, minced
Italian Herbs- Basil, Parlsey, Oregano- to taste
Garlic Powder- to taste
Egg- 1, optional
Spaghetti Sauce- 8 oz.

Cook sliced zucchini- you can bake it (15 min.) grill it (4 min. each side), sauté it (6-7 min.), or even boil it (2 min.)

While zucchini cooks- mix ricotta with egg, garlic, herbs, cheese, garlic powder, salt and pepper.

Pour a little sauce in the bottom of your sprayed baking dish.

Layer cooked zucchini, ricotta then more zucchini. Cover in sauce and top with cheese if desired.

Bake 20 minutes.