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Diet Comfort Food

Posted by on September 27, 2011

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I’ve come to a realization recently. An epiphany actually.

Or, as it put in the vernacular of the day, a “Well, duh!” moment.

I am fat because I eat too much.

I will now sit here and wait for my Nobel Prize in medicine. Listen, virtually every diet book you can read will focus on what you eat. Sure, what we eat is important. That can’t be minimized. But if you eat too much of the right stuff you’ll still get fat.

So here’s my point. Eat good, natural, Old School food and watch portion sizes. That’s the approach I’ve taken and so far, so good. I’ll keep you posted on the progress and the details. To help you eat more Old School, here are two of the Smokin’ Hot Wife’s favorite recipes. Both are awesome and have been tested & approved at the supper table and the blood ‘n’ guts, kill or be killed food contest known as church potlucks.



1 (16 ounce) package wide egg noodles
1 cup butter
1 medium head shredded cabbage OR 1 bag prepared classic coleslaw
2 onions, cut into strips
1 tablespoon minced garlic
garlic salt & pepper to taste

1.  Cook pasta in a large pot of boiling salted water.
2.  Meanwhile, melt butter in a roaster or large frying pan. Saute cabbage, onions, & garlic until tender.
3.  Drain pasta. Mix all ingredients together. Season with garlic salt and pepper to taste.

Shepherd’s Pie

4 large potatoes, peeled and cubed
1 tablespoon butter
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1 large bag frozen mixed vegetables
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

1.  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2.  Bring a large pot of salted water to a boil. Add mixed vegetables and cook until tender but still firm, about 15 minutes or cook them in the microwave. Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3.  Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4.  Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mixed vegetables. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5.  Bake in the preheated oven for 20 minutes, or until golden brown.

“When I make shepherds’ pie it is usually because I have leftover mashed potatoes. In this case, skip the mashed potato step & just use the leftover ones. I often also make this recipe when we have just had a big meatloaf dinner or, to save time, I use meatballs. Instead of following the ground beef instructions in the recipe, I break up the leftover meatloaf or cooked frozen meatballs and follow the recipe from there.”

Keep it Old School, my friend

The Old Man, Chris Dixon

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