Happy Birthday Recipe Redux: Southwest Shepherd’s Pie

Do you remember what you liked to eat when you were five? 5Your food preferences have likely become wider and more sophisticated. Today, the Recipe Redux turns five, and yes,  there will be  an abundance of  healthy and delicious recipes posted on the 21st and 22nd.  However, this month’s theme is NOT food focused. Rather  we’re celebrating each other!  I think this underscores a major benefit of our community, going beyond posting a recipe to a blog by engaging with  fellow bloggers via comments, pinning,  tweeting and ALL THINGS shared.

Here’s our challenge: For ReDux’s birthday month, let’s celebrate each other! Pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. In your post, give your readers a little intro to this blogger, what you like about this blogger/their blog and either link to their recipe you made or share your brand new “inspired” creation.

Before I reveal my pick, I do want to give a shout out to the Recipe Redux founders Regan Jones (of  Healthy Aperture, Regan Miller Jones, Inc, RDs 4 Disclosure), Serena Ball and Deanna Segrave-Daly (both of Teaspoons of Communications). These ladies have blazed the  trail to promote healthy eating via social media platforms! Thank you for your vision, smarts and support.

Now, this Redux is a cake walk, except for this:  I have to pick  just one member!   The Recipe Redux  has a  myriad of talented bloggers (I think we are over 150 members strong). I could have chosen any one of them. So, how did I go about selecting just one? I tried to let the choice come to me spontaneouly. Here’s  what happened.  During June,  I’ve been honing my grilling skills; every night I’ve  been cooking outdoors.  But last Wednesday, storms wrecked havoc with my evening food prep ritual leaving me a bit  lost for what to make. I reached for my favorite go to recipes and  the result was this…IMG_4395

.. an instant reminder of how much I adore Sonali Ruder’s recipes! Head over to her blog, the foodie physician, and get the recipe for Southwest Shepherd’s Pie.    She takes this classic comfort food and makes it lighter without sacrificing flavor! It was a perfect meal for a wet and rainy weeknight. The recipe also appears in her book, Natural Pregnancy Cookbook. It’s just one of the many cookbooks she has penned. Her latest , Natural Baby Food,  has been the #1 hot new release in its category on Amazon! I love that all of her books include recipes the whole family can enjoy together.

Sonali describes herself as a physician, chef, recipe developer and board certified foodie! This combination  of talent gives her tremendous insight and I think it’s why she’s one savvy food blogger. I have just one question for Sonali, Where do you find the time? 

Please be sure to visit the links at the bottom of this post to see Who’s  inspiring Who! Happy Birthday  Recipe Redux! Wishing us many more to come!

The Trend is to Blend: BBQ Teriyaki Meatballs

BBQ Teriyaki  MeatballsBBQ Teriyaki  Meatballs

By posting this recipe I am entering a recipe contest sponsored by the Mushroom Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.

In my world summer meals mean sweet tea, gingham tablecloths, and daisies! Yes, I love daisies…(and  the daisy petal plucking LOVES ME GAME!)    But whatever pumps you up for summer entertaining, keep it simple, healthy and delicious with this mantra, The Trend is to Blend.  Blend… as in blending mushrooms.. with  ground  meats including beef, pork and  poultry  to make your family’s favorite meals healthier and more flavorful. This is a technique chefs have used for years. Mushrooms have a savory flavor and meaty texture, making them perfect for extending meats. Mushrooms not only extend your portions saving you money, they save you calories and boost the nutritional value of foods you add them to, without altering taste or texture.  How is that for packing in good nutrition!? A simple how to video explains all you need to get started enjoying Americas’ iconic food, but a little healthier. And the Mushroom Council’s website is a great place to learn more about nature’s hidden treasure and even sign up for recipes!

Here are 3 simple strategies to help you enjoy more vegetables, and healthier meals :

• Substitute mushrooms for a portion  of the higher calorie ingredient, like meat, to boost the nutrition value and cut both saturated fat and calories.

• Swap mushrooms completely for meat to make a vegetarian meal.

• Top a burger with mushrooms as an ingredient.

Now here is where things get really exciting,  you can win $5000 by  entering your recipe in the Mushroom Council’s consumer Recipe Contest, Swap it or Top it !

WJcaSYou will soon discover mushrooms come in a variety of flavors and  textures and adapt to a wide range of cuisines.  To demonstrate the first strategy  of using mushrooms for a portion of a higher calorie meat, I deveoped an appetizer recipe perfect for a summer bbq. I started with lean ground turkey and added in finely chopped cremini mushrooms.  Then I added a  twist to the traditional bbq sauce with a bit of  Asian flair. It’s simple, can be done ahead, and yes, mushrooms reduce the calories and fat, boost the vitamins and minerals,  making this a nutrient rich appetizer everyone will love, even your kiddos. Please be sure to check out the links at the bottom of this post where the recipes will be mushrooming all week long!

BBQ Teriyaki  MeatballsBBQ Teriyaki  Meatballs

makes 4-5 dozen meatballs

by Diane Boyd


  • 1 Tablespoon olive oil
  • 4 Tablespoons green onions
  • 2 cups chopped cremini mushrooms (baby portabella)
  • 2 pounds ground turkey
  • 1 egg
  • cooking spray

for the Teriyaki BBQ sauce

  • 1 cup ketchup
  • 1/4 cup packed light brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons dry mustard
  • 2 minced garlic cloves
  • 1/2 teaspoon chili powder
  • 1 cup teriyaki sauce


for the bbq teriyaki sauce

Place all ingredients in bowl  and stir to combine. Set aside.

for the meatballs

1. Heat 1 tablespoon of olive oil in a medium skillet. Add green onions and cremini mushrooms. Sautee 3 to 5 minutes until tender.

2. In a large bowl combine ground turkey, sauteed mushroom and onion mixture, and egg.

3. Roll turkey/mushroom mixture into one inch meatballs.

4. Spray a large skillet with cooking spray and cook meatballs over medium high heat until brown.  Drain on plate covered with a paper towel.

5.Place meatballs in the bottom of a slow cooker and pour teriyaki bbq sauce over the top.

6. Cook on high for 2 hours, stirring once after one hour.

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