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Mexican Meatloaf Patties

ground turkey, meatloaf, mexican

I saw this recipe and thought it sounded great.  Instead of a whole meatloaf, I made individual meatloaves as my favorite part of a meatloaf is the outer crust.  I also increased the meat to 20 oz instead of 1 lb as my ground turkey comes in a 20 oz container and I was lazy.  I left the other ingredients in the same amount.

I left out the onion as I hate onion and I added corn for some bulk.  Next time I think I would add some garlic powder.  These were great but could have used a little more “spice”.  I think they would also be good with some shredded zucchini mixed in.

Mexican Meatloaf Patties

20 oz lean ground turkey
2 large egg whites
2 oz cornbread stuffing dry mix
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
4 oz canned green chili peppers, diced
2/3 cup corn
8 oz canned enchilada sauce

Preheat oven to 375°F. Coat a broiler pan with cooking spray.
In a large bowl, mix turkey, egg whites, stuffing mix, spices, chilies, corn and half of enchilada sauce together. Divide mixture into 6 portions. Shape each portion into an oval with your hands and place on prepared broiler pan. Bake for 40minutes, then top each patty with remaining enchilada sauce and bake for 5 minutes more.

Nutritional Info:
Calories: 192
Fat: 13.4 g
Carbs: 5.6 g
Fiber: 1 g
Protein: 12.6 g

Weight Watcher points: 5


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Chinese Radish Cucumber Salad

chinese, salad

4 radishes, julienned
1/2 of an English cucumber, scoop the inner part out, julienned
2 cups of broccoli slaw

Oriental salad dressing:

1 tbsp. rice vinegar
2 tsp. soy sauce
1/2 tsp. sugar
1 tsp. sesame oil

In a medium-size bowl, combine the radishes and cucumber and broccoli slaw.

To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Add sesame oil and whisk.

Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time.

Serves 2.

1 Weight Watcher point per serving

Optional - top salad with 1 tablespoon of toasted sesame seeds - this will add 1 WW point to each serving.

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Tomato and Mozzarella Salad

cheese, salad

I love tomato and mozzarella salad but if I am counting points I always think it is off limits.  here is my attempt to get the flavors of a tomato and mozzarella salad without all the calories.

Tomato and Mozzarella Salad

for 1 large serving or 2 small servings:

2-3 cups of fresh salad greens
4 slices tomato
4 thin slices fresh mozzarella - about 1.5 oz total
1 tsp olive oil
2 tsp balsamic vinegar
salt and plenty of freshly cracked black pepper

Nutritional Info:
Calories: 192
Fat: 13.4 g
Carbs: 5.6 g
Fiber: 1 g
Protein: 12.6 g

Weight Watcher points:5 (2 points if you divide this into 2 servings)

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Crash Hot Potatoes

eggs, potatoes

I first saw these potatoes on The Pioneer Woman’s site.  I thought they looked good.  And then I started seeing them on a lot of different sites and figured it was time to try them myself - even with the weird name.  Instead of boiling I took a short cut and cooked my potatoes first in a Glad Microwave Steamer Bag.  And I made a couple of minor changes just to save on calories from the oil.

Crash Hot Potatoes

1 1/2 lbs small potatoes (I used Yukon gold and I had about 9 small potatoes)
1 Tbs olive oil
sea salt
coarsely ground black pepper
seasonings of choice

Preheat oven to 450.  Wash the potatoes.  Place in a microwave steamer bag and nuke - it takes 8 minutes in my microwave.  Take a sheet pan and spray with non-stick spray.  Measure out 1 Tbs of olive oil in a small bowl.  Take a soup spoon and dip out a small amount of oil.  Take a potato - careful - they are hot! and dip the bottom in the oil and place on the pan.  Repeat with the rest of the potatoes.

You should have more than half the oil left.  Take your potato/egg masher and press down on each potato until they burst and flatten - not too thin, maybe about 1/2 - 3/4 inch thick.  My potato masher was the kind with a grid on the bottom so they didn’t look as pretty as the Pioneer Woman’s.  Take the spoon and dribble the rest of the oil on the now crushed potatoes.  This way, you only need  a small amount and none of it gets wasted on the pan.

Sprinkle with sea salt, freshly cracked pepper and seasonings.  Fresh herbs would be good but I didn’t have any.   I sprinkled mine with thyme.

Bake at 450 for about 20-25 minutes.

Serves 4

Nutritional Info
Calories: 196
Fat: 4.7 g
Carbs: 35.6 g
Fiber: 5.4 g
Protein: 3.8 g

Weight Watcher points: 4

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Oven Fried Chicken

chicken

This recipe has been on my menu several times so far.  And I kept not making it.  I am good at making menus.  I just don’t alwasy stick to them.  I will usually end up deviating at least one or two days from the menu.  So this chicken never got made.  Well I finally made it last week.  It was tasty.

Oven Fried Chicken

From: Taste of Home April/May 1998

1.5 cups instant nonfat dry milk powder
1 T paprika
2 t Italian seasoning
1/4 t pepper
1/2 t garlic powder
1/2 t dry mustard
2 lbs boneless, skinless, chicken breasts

Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place on an broiler pan that has been coated with nonstick spray. Broil, uncovered, about 6-8 minutes per side.

Makes 6 servings at about 4 pts each.


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Garlic Potatoes

potatoes

I had wanted to make these potatoes, but the night I was to make them, I was also making baked chicken and my oven is kind of small.  So I improvised.  Instead of baking them I microwaved the potatoes in a Glad Steamer Bag (love those things!) and then finished off the potatoes in a skillet.  The potatoes came out great.

Garlic Potatoes

2 tbsp chopped garlic
1 tbsp olive oil
1 1/2 lbs potatoes
1/2 tsp salt
1/4 tsp pepper
1 Tbs dried parsley
1/2 tsp grated lemon rind

Wash the potatoes and cut into 1-1.5 inch chunks.  Put in a Microwave Steamer Bag.  Glad and Ziploc both make them.  Microwave 6-9 minutes.  My microwave takes 8 minutes in the steamer bags.  In a large skillet, heat the oil and add the garlic, saute for about a minute, then add the potatoes.  Sprinkle with the salt, pepper, parsley and lemon rind.  Cook about 5-7 minutes, turning the potatoes occasionally, or until the potatoes are as brown as you like them.

Serves 4

Nutritional Info
Calories: 154
Fat: 3.6 g
Carbs: 28.3 g
Fiber: 4.3 g
Protein: 3.2 g

Weight Watcher points:3


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Huevos Rancheros

breakfast, eggs, mexican

I saw this recipe a while back and it’s been on my mind every since.  For some reason I thought it was going to be time consuming and too much trouble.  But I was wrong.  This is delicious and simple to throw together with whatever ingredients you have on hand.  Of course fresh ingredients are better but I only had fresh tomatoes and cilantro on hand.  I used jarred jalepenos, garlic and lime juice.  It’s still tasty.

Huevos Rancheros

Per serving:

2 corn tortillas
1 oz low fat cheese
2 eggs
1/2 cup chopped tomatoes
1 Tbs cilantro, chopped
1/2 Tbs lime juice
1/2 tsp jarred chopped jalepeno
1/4 tsp jarred chopped garlic
jarred salsa
salt
pepper

First I made the “salsa fresco”.  I’m sure this is in no way authentic.  I hate onions so I left them out.  For each person I chopped up about 1/2 cup of grape tomatoes.  I mixed that with the garlic, jalepeno, lime juice and cilantro.  I stirred it all up and let it sit while prepared everything else.

Next open a can of black beans, add a  bit of chopped cilantro and a sprinkle of cumin.

Heat a skillet to medium heat, spray with non-stick spray.  Lay corn tortillas in pan and let sit until brown on one side, about 2-3 minutes, then flip.  On the browned side that is now face up, sprinkle about 1/2 oz of cheese.  Then break an egg over top of that.  Salt and pepper to taste. Let sit a couple of minutes until the egg white is about half way done and then flip - it might be messy.  I broke my yolks as I usually like them more on the well done side.   After a couple of minutes, turn the corn tortilla/eggs onto a plate and garnish.

I had mine with 1/2 cup of black beans, and a side of spring mix lettuces.  I topped with both the salsa fresca and jarred salsa, more cilantro and sour cream.  More cheese would have been awesome but I was trying to keep the calories down.

With 2 of the corn tortillas/eggs, 1/2 cup black beans and 2 Tbs of sour cream it came out to 9 Weight Watcher points. If you only have one corn tortilla with egg, it will be 5 Weight Watcher points.


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My Menu 3/15 - 3/21

menus

Sunday - Chicken in Thai Red Curry, Basmati Rice, Asparagus
Monday - Crockpot Chicken and Stuffing, Green Beans
Tuesday - Spaghetti, Turkey Meatballs, Salad
Wednesday - Eat Out
Thursday - SouthWest Ziti in the Crockpot
Friday - Crockpot Chicken and Brown Rice Casserole, Peas
Saturday - Lemon  Feta Chicken with Oregano, Broccoli and Orzo

See Org Junkie for more menu ideas!


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My Menu 3/8 - 3/14

menus

Sunday - Oven Fried Chicken, Garlic Roasted Potatoes, Green Beans
Monday - Balsamic Dijon Chicken, Lemon Herb Rice, Asparagus
Tuesday - Spaghetti, Turkey Meatballs, Salad
Wednesday - Leftovers
Thursday - Eat Out
Friday - Tex Mex Steak and Rice, Salad
Saturday - Chinese Lemon Chicken, Fried Rice, Broccoli, Eggroll

See Org Junkie for more menu ideas!


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Speedy Salisbury Steak

ground turkey

I got this recipe from a Quick Cooking magazine.  it actually called for it to be microwaved.  The thought of microwaved meat turns my stomach for some reason so I adapted this to the stove top.  The recipe was a little too sweet for me but it has possibilities so next time I would cut back on the ketchup.

Speedy Salisbury Steak

1 egg, beaten
½ cup soft bread crumbs
2 tsps Worcestershire sauce
½ tsp garlic powder
1 lb ground turkey

Gravy:
2 Tbs all-purpose flour
1 can beef broth
¼ cup ketchup
1 Tbs Worcestershire sauce
¼ tsp basil

In a bowl, combine the first 4 ingredients.  Crumble beef over mixture and mix well.  Cook in a skillet over medium heat flipping half way to cook the other side.  You will probably need 7-8 minutes per side.

Meanwhile, in a bowl, combine flour and broth until smooth.  Stir in ketchup, Worcestershire sauce and basil.

Pour gravy over patties.  Turn burner to low and simmer the gravy for about 5-10 minutes.
serves4

Nutritional Info
Calories: 239
Fat: 9.3 g
Carbs: 11.1 g
Fiber: 0 g
Protein: 27.7 g

Weight Watcher points:5.5


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