I thought Mr. Meat & Potatoes would like Shepherd Pie. He likes beef, mushrooms, green beans, and potatoes - all primary components of Shepherd Pie. Makes sense, right? After taking the time to make Cooking Light's edition of the recipe, I dished it up and he said "I don't like stuff that's all mixed up."
Ugghh . . . I knew that . . . but I guess I . . . forgot?
Here's the surprise part: he ate it and he liked it! He actually said it exceeded his expectations and would give it 5 stars. That part really surprised me - 5 stars? I would have given it 3.5 or 4. It was good, but not great. It could have used a little more seasoning/salt and might be better with shredded beef (think pot roast) instead of ground beef. I'll work on the recipe and post it [someday] when I think it's worthy of the 5-star status Ken gave it!
Since I was on a comfort food kick, I also made banana bread. I found a recipe in an old Cooking Light cookbook; this version has 3 points per slice, compared to 5 points per average slice of banana bread. It definitely satisfied my craving for sweets/fruit/bread. This recipe yields a very dense loaf of bread. If you keep leftover slices in the fridge, let them warm up to room temperature or heat in the microwave before serving.
Banana Bread (adapted from Cooking Light)
1 c. granulated sugar
1/4 c. light butter, softened
3 medium bananas, very ripe and mashed
1/4 c. skim milk
1/4 c. low-fat sour cream
2 egg whites
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1. Preheat oven to 350. Spray loaf pan with nonstick cooking spray.
2. Cream butter and sugar. Add banana, milk, sour cream and egg whites. Mix well.
3. Combine flour, baking soda, and salt. Mix well.
4. Gradually add flour mixture to sugar/banana mixture. Mix until well blended.
5. Pour batter into prepared loaf pan, bake at 350 for 1 hour, 10 minutes. Cool on wire rack. When completely cooled, slice into 16 servings and enjoy.
Per slice: calories 147; fat 2.2 g; fiber 1.1 g. Points: 3