Discovering YOU Magazine October 2018 Issue - Page 47

Healthy and Delicious






• 2 hard-cooked eggs, sliced or chopped

• 2 (8-inch) whole wheat or white flour tortillas

• 1/2 cup baby spinach leaves

• 1/3 cup black bean and corn salsa (see Notes)

• 1/4 cup shredded Mexican cheese


* 2 lbs of peeled and chopped russet potatoes

* 2 toss sour cream or softened cream cheese

* 1 large egg yolk

* ½ cup cream, for lighter version

* Substitute vegetable or chicken broth

* Salt and freshly ground black pepper

* 1 tbsp extra virgin olive oil in fry pan

* 1 ¾ lbs ground beef, ground turkey or ground lamb

* 1 carrot, peeled and chopped

* 1 onion, peeled or chopped

* 2 tbsp butter

* 2 tbsp all-purpose flour or rice flour (to be more nutritious)

* 1 cup beef stock or broth

* 2 tsp Worcestershire, eyeball it

* ½ cup frozen peas, a couple handfuls

* 1 tsp sweet paprika

* 2 tbsp chopped fresh parsley leaves


Heat panini press to medium-high heat according to directions. Place 1 egg in middle of each tortilla, top evenly with spinach, salsa, and cheese. Fold sides of tortillas over filling, fold up bottom edge, and roll up. Grill burritos in panini press until tortillas are toasted and filling is heated through, about 3 minutes. Cut and serve immediately.


Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.