Cuban Shepherd’s Pie

My mom has been making the best Cuban picadillo for as long as I can remember. There’s a myriad of ways and ingredients to make picadillo however, one of my favorites is when she would add slices of plantains while the meat was cooking. It added a bit of sweetness that would complement the flavor of the meat and sauce and made it oh so delicious. So the other day was I was scrolling through my Instagram feed I saw a traditional shepherd’s pie and thought how amazing it would be to make a Weight Watchers friendly/Cuban version of this dish.  

 

Cuban Style Shepherd’s Pie

 Yield 1

8 Smart Points

 

1-Small Plantain

Olive Oil Cooking Spray

 ⅓ Cup Onions, diced

 ¼ Cup Green Peppers, diced

 2 tsp. Garlic

 1-½ Tbsp. Tomato Paste

 1 Tbsp. Water

 4 oz. 99/1% Ground Turkey Breast

½ tsp. Dried Oregano

⅛ tsp. Ground Cumin

 ⅛ tsp. Paprika

 Salt to taste

 3 Large Olives, sliced

 2 tsp. Turkey Bacon Bits

 

• Preheat oven to 400ºF.

• Peel plantain, slice and boil in water until fork tender. Drain and mash.

• Heat up a non-stick pan at medium heat and spray olive oil spray. Add the onions and cook until they start getting translucent. Add the green peppers and garlic and cook until soft. Add the tomato paste and water and mix together well.

• Add the ground turkey, oregano, cumin, paprika and salt. Mix well with the sauce and cook until the ground turkey is done. Add the sliced olives and take off the heat.

• Transfer picadillo into an oven safe pan and top with the mashed plantains. Sprinkle turkey bacon bits over and place in the oven for 15 minutes. 

BBQ Chicken Baked Potato

Yesterday I went out to lunch and the person I was eating with was having a BBQ chicken sandwich and French fries. During our lunch he suggested that the meal would be great if instead of the sandwich he could take the BBQ chicken and toppings and just toss them over the French fries. This got me thinking how amazing that would all taste and how to lighten them up and make them Weight Watchers friendly. Luckily I was heading to the supermarket afterwards and was able to grab the ingredients for my experiment.  

So here it is in all it’s glory, my version of a BBQ Chicken Baked Potato


Yield: 1 serving

12 Smart Points 

Ingredients

1- 6 oz. Potato, scrubbed clean

5 oz. Chicken breast, cut into small pieces

2 tbsp. BBQ sauce

¼ cup reduced fat cheddar cheese, shredded

1 tbsp. turkey bacon bits 
Preheat the oven to 400ºF

Pierce the potato various times with a knife or fork. Wrap in a damp paper towel and microwave for 8 minutes. You can cook the potato wrapped in foil and in the oven, but the microwave method will save a lot of time.

Season your chicken with salt and pepper and cook in a saute pan over medium high heat. Once done take off the heat and add the BBQ sauce to the pan and mix.

Split the potato down the center and top with the chicken, cheddar cheese and turkey bacon bits. Bake in the preheated oven for 12 minutes or until the cheese is golden brown.