Recipes: Healthy meals that can be frozen at home

Cynthia Beretta’s Shepherd’s Pie

INGREDIENTS

• 1 large sweet potato
• 2 large baking potatoes
• 1 pound of Beretta’s organic lean ground beef
• ½ cup of chopped white onion
• ½ can (8-¾ ounces) of whole kernel corn, drained
• ½ can of green peas
• ½ cup of carrots, finely diced
• 1 cup of tomato sauce
• Dash each of ground cinnamon, allspice and nutmeg
• 2 tablespoons of butter
• 1 tablespoon of Worchester sauce
• 2 tablespoons of 2% milk
• Salt and pepper to taste

DIRECTIONS

1. Scrub sweet potato and regular potatoes; dice into cubes and place in a large pot of boiling water and boil until tender (about 15-20 minutes).
2. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, peas, carrots, tomato sauce, Worchester sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside.
3. Drain the potatoes and place in a large mixing bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture.

Bake, uncovered at 350° for 25-30 minutes or until heated through. Makes 4 servings.
 

Cynthia Beretta’s Bacon & Veggie Packed Breakfast Sandwich

INGREDIENTS

• 6 slices of Beretta’s antibiotic & hormone free pork bacon, cooked
• 6 large eggs
• 6 English muffins
• 6 slices of cheese (swiss or cheddar)
• ½ cup of milk
• ½ tsp of salt
• ½ tsp of pepper
• ½ lb of frozen or fresh spinach, finely chopped
• ½ cup of broccoli, steamed and finely chopped

DIRECTIONS

1. Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt and pepper.
2. Spray muffin tin with non-stick spray and evenly divide the spinach and broccoli into each cup.
3. Pour the egg mixture into the dish.
4. Bake for approx. 30 minutes or until the center is set and the outer edges are slightly browned.
5. Build the sandwiches by adding one piece of the baked eggs, one piece of the bacon and one slice of cheese to each English muffin.