Weight Watchers Wednesday

I didn't gain or lose at Weight Watchers this week, but I still left with an unsettling feeling in my stomach. After 8 years of "leading", our group leader has given her resignation to Weight Watchers. Her back-up that is replacing her can only hold meetings on Tuesday nights. Because of the schedule change, two of the meeting volunteers had to quit volunteering. Weight Watchers has told the new leader that if she doesn't find 4 volunteers (which have to be at goal AND meet WW "standards"-- whatever that means), then our local Weight Watchers chapter will have to close. I am so bummed. There have been several new members start within the past couple of weeks, and I know that I would be devastated if I just decided to take on this huge challenge to find out that the help I finally asked for was no longer available. It just breaks my heart. I'm thankful that I found WW when I did, but I feel awful for those who are just now trying to fight that battle. I have offered up my time, but I have to hear back from WW about my application. We'll see what happens.

Now... on to this week's recipe:

Classic Shepherd's Pie

Was POINTS® Value: 9 Now POINTS® Value: 5 Servings: 6 Preparation Time: 25 min Cooking Time: 42 min Level of Difficulty: Moderate

Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.

Ingredients

	2 large potato(es), peeled and cut into 2-inch pieces
	1/4 cup(s) fat-free sour cream
	1 tbsp reduced-calorie margarine
	1/8 tsp table salt, or to taste
	2 tsp olive oil
	1 cup(s) onion(s), chopped
	2 medium carrot(s), diced
	2 medium stalk(s) celery, diced
	1 pound(s) uncooked ground turkey breast
	3 tbsp all-purpose flour
	1 tbsp rosemary, fresh, chopped (or 1 tsp dried)
	1 tsp dried thyme
	1/2 tsp table salt
	1/4 tsp black pepper
	2 cup(s) canned chicken broth, or beef broth

Instructions

• Preheat oven to 400ºF.
  
  
• Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  
  
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  
  
• Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.

Enjoy!