Recipes: Main Entrees

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Shepherd’s Delight

Recipe submitted by Joan R. of Waynesboro, VA, for the Mambolicious Recipe Contest 2009.


  • 2 Tbsp. olive oil
  • 1 medium onion, sliced (1 cup)
  • 1 6-oz. pkg LightLife Smart Strips Chick’n Style
  • 3 roasted red bell peppers, diced (1 cup)
  • 1 15-oz. can tomato sauce
  • 1/4 cup prepared basil pesto sauce
  • 5 cups bite-sized florets of cauliflower, steamed and drained (1/2 medium cauliflower)
  • 1 1/2 cups Ian’s Panko Whole Wheat Bread Crumbs
  • 4 oz. sharp white cheddar cheese, shredded (1 cup)
  • 2 lbs. cooked mashed potatoes, according to your favorite method, kept warm


  1. Preheat oven to 375° F. (If you need to cook the potatoes for mashing, start them now. You can also steam the cauliflower now, if needed.)
  2. In a large non-stick skillet heat the olive oil over medium high heat and sauté the onion and Chick’n Strips until onion is golden and strips are cooked, about 6 minutes.
  3. Add the diced roasted peppers, tomato sauce, pesto, and cooked cauliflower. Stir it all together and cook until warmed through.
  4. Transfer the mixture to an ungreased 2 quart shallow baking dish. Sprinkle the top with the breadcrumbs and then with the cheese.
  5. Bake uncovered for 20-25 minutes until the top is golden brown. Serve over warm mashed potatoes.

Servings: 6

Leave your comments