Individual Shepherd's Pies
Put the leftovers on a baking sheet and freeze. Store them in a freezer bag and reheat them for a quick meal another day.
6 large baking potatoes
1 cup carrots, cut into 1/4" dice
1/2 cup green beans, cut into 1/4" pieces
1 recipe Sloppy Joes
1/4 tsp salt
1/8 tsp pepper
About 1 cup hot water
Paprika for garnish
Bake potatoes in a 425° oven for 45 minutes or longer, until they test tender when pricked with a fork.
Prepare filling: While the potatoes are baking, cook the carrots and green beans in a little simmering water until tender and prepare the Sloppy Joes recipe. Drain the carrots and beans and mix into the Sloppy Joes mixture.
Prepare potatoes: Using a pot holder to protect your hands, slice the baked potatoes in half the long way. Scoop out the white insides, leaving 1/4" shell. Put the shells on a baking sheet and the white insides into a mixing bowl. Using an electric mixer or potato masher, mash the potatoes with the salt and pepper. Add hot water as needed to make potatoes the desired consistency.
Assemble: Put 1/3 cup filling into each of the 12 potato shells. Spread 1/2 cup mashed potatoes over the top of each shell to cover the filling. Sprinkle with paprika and bake at 350° for 20 minutes, until heated through.
Yield: 6 servings Serving size: 2 potato halves
Per serving: 362 calories, 1 g total fat (0.1 g sat fat), 17 g pro, 78 g carb, 11.2 g fiber, 540 mg sodium, 0 mg cholesterol
Exchanges: 3 starch, 1 vegetable, 2 other carbohydrate, 1 very lean meat