My husband has always loved Brussel sprouts, but me…well not so much.  I have always tried to get the kids to eat or taste everything I cooked including the dreaded “alien heads”.  Yes, that is what they ended up being called.

One year I found a similar recipe and adapted it and voila!!  We now have a family favourite.  I swear if I only made these and the stuffing (see previous post), no one would complain.

Quick and simple.

I pick out maybe a pound of small to medium Brussel sprouts, peel off the outer leaves and cut them in half.  If larger cut in quarters.


2 Gala apples, chopped (you can leave the peel on)


6 – 8 slices of bacon chopped.

In a large sided cookie sheet I brown the bacon to soft stage (slightly cooked, starting to brown)


Then I add in the apples and the cut up Brussel sprouts and stir to get the bacon fat all over.


Cover with aluminum foil and put in a 350 F oven for 20 – 25 minutes until the Brussel sprouts are softened.  Then take the foil off and cook until starting to crisp around the edges.


This is by far the best way to do Brussel sprouts and you’ll having your harshest Brussel sprout critics asking for a second helping.




IMG_2709Now that the weather is getting a bit cooler the comfort foods are coming out.  I have several old favourites that are on repeat during the fall and winter.  Shepherd’s pie is one of them.  This is one of the first recipes I learned to make when I was 10 years old. There was no recipe, I just watched my mom.   My mom was in the hospital and I was in charge of supper and laundry and helping to look after my younger sister and brother.  I don’t really remember what else I made during that time 🙂

I used to use ground beef but we tend to use ground turkey for most dishes now. Leaner and healthier!


Russet potatoes –  5 medium size

1 pound lean ground turkey

1 cup of peas (frozen)

2-3 carrots peeled and sliced into coins

2 packages of Gluten free turkey gravy

1/2 cup milk

1 tblsp of butter or margarine (I use Becel)

salt/pepper to taste

paprika to sprinkle on top

First I peel and cut up the potatoes and put them into a large pot of cold water. I never salt the water. We have too much salt in our diets as it is 😦


Boil the potatoes until a knife or fork goes into them easily. Drain them and reserve some of the water.  Add the milk and butter and mash them well.

Steam the peas and carrots together just until they are bright and just cooked through.  They will continue to cook once in the casserole, so don’t cook until mushy.  Reserve some of this water as well.

Brown the turkey in a non stick pan. I will sometimes add a tablespoon of olive oil just to keep it from sticking. (maybe its just my frying pans haha)


Cook until starting to brown.  This is where I use the reserved vegetable water…to mix up the gravy packages. It gives it a bit more flavour and substance.  I used to make my own gravy until I had to be gluten free.  Feel free to make your own if you so desire.  I would use chicken broth/and or the vegetable water,  flour and bouillion cubes to give it flavour.

Add the gravy to the cooked ground turkey and stir well.  Add the peas and carrots to the meat/gravy mixture and stir it all together. Then add to a oven proof casserole dish.  Make sure its deep enough as it will bubble over when cooking.


Once its in the casserole dish you can start layering the mashed potatoes over the entire top of the casserole.  Leave it rough looking as the little peaks of potatoes get brown when its cooking.  Sprinkle with paprika.  It’s just something we’ve always done haha.


Put in oven for 25 – 30 min at 350 F  until it is bubbling at the edges. YUM!!

I eat it with a big dollop of ketchup, but to each his own 🙂

Hope you enjoy this as much as we do!!