Shepard pie or pie from leftovers

Shepard pie

Make a pie crust or buy one :)

Filling:

chop onions and 3 garlic cloves. Add 1tbsp of butter in a pan and sautee.

add leftover gravy

1 cup of whole milk

leftover turkey

1 cup glazed carrots

0,5 cup frozen peas

0,5 cup frozen corn

fresh thyme

parsley

Fill pie crust with filling. Put on top leftover mashed potatoes in a thick layer. Parmesan cheese on top. Bake for 30 min in 450 degrees.

Filled pepper

Toast pepper in the oven for 10-15 minutes.

Mix raw ingredients:

8 corn chips (or bread crumbs)

bell pepper

scallions

corns from 1 corn

1 lime juice

fresh basil

1 chicken breast

1 cup mozarella

Fill peppers. Add chicken broth to the dish to keep peppers moisture. Sprinkle with olive oil. Bake for 25-30 min.

Sauce:

2 avocados

lime juice (2)

1/4 cup olive oil

salt & pepper

Blender.

Shrimp and arugula salad
Dressing:
1 cup olive oil
2 tbsp apple cider vinegar

Sautee shrimp in a pan, add salt. Chipotle sauce:
1 tbsp apple cider vinegar
1 tsp corn starch
1/4 cup apricot jam
1 chipotle pepper
Add sauce to the pan.

Mix salad ingredients:
Arugula
Reddish
Pumpkin seeds
Dressing
Shrimp

Thyme pasta fritata

Light dinner or perfect breakfast dish. 

Cook pasta. Cool it.

In a bowl mix:

6 eggs

3 tbsp of cream

salt & pepper

parmesan cheese

Add fresh thyme and parsley

Lemon zest

Add cold pasta into a bowl.

Take nonstick pan and toss the pasta mix. Bake 8 min from each side.