Fire House Shepard's Pie

2 lbs lean ground beef
1 onion (diced)
5 large potatoes (I use about 2/3 of a 5 lb bag of potatoes)
1/2 stick of butter (for mashed potatoes)
3/4 cups of milk (for mashed potatoes)
1 small can of Campbell's Vegetable Beef Soup
1 large can of Campbell's Vegetable Beef Soup
1-2 cups shredded cheese


Make mashed potatoes like you normally would and set aside. In a large skillet combine ground beef and onion and cook until browned. Add both cans of soup (if it's super thick add just a little bit of water) and heat until hot. Transfer meat and soup mixture to a 9x13 baking dish. Top with mashed potatoes then sprinkle the potatoes with shredded cheese. Place in a 350 degree oven until cheese is melted or about 10 mins.

Low Fat Fruit Dip

4 cups low fat or fat free vanilla yogurt
1 tub of orange/strawberry/banana crystal light (or any crystal light flavor you pick)

Mix the tub of crystal light into the yogurt and serve with fresh fruit.

Black Bean Salsa

1 can black beans drained and rinsed
2 cans mexican corn drained
3 small cans of chopped green chilis
2 cans of mexican rotel
4 green onions chopped
1/4 cup red onion chopped
1 tomato chopped

Mix together and refrigerate over night. Serve with tortilla chips.