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

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.

As I have mentioned before, I love Mexican food.  A favorite lunch for me is bean tostadas.  Fat free refried beans are a filling and very low point option.  A tostada shell is an empty canvas just waiting for yummy toppings.  Here I will show you my standard bean tostada.  This is not really a recipe but more of a tutorial.

First I heat my beans.  I am usually only making one or 2 tostadas at a time and just microwave the amount of beans I need in a bowl for about a minute and a half.  If I was cooking for more people, I would put the whole can of refried beans in a pot and warm on the stove.  I normally use about 1/4 cup of beans per shell.  You can find fat free refried beans that is 1 Weight Watcher
point per serving, that is what I always use.

Then, I use a knife and spread my beans on the tostada, using about 1/4 cup of beans per tostada.  I find it easier to spread them with a knife than a spoon.

Next I put on my cheese.  Of course, you could wait and sprinkle your cheese on top but I like my cheese next to the beans so the residual heat from the beans slightly melts the cheese.  If I am short on Weight Watcher points for the day, then I will only use 1/2 ounce of low fat cheddar per tostada.  If I have more points to spend, then I might use 1 ounce per tostada.  In this picture I am using mozzarella only because that is what I had in the fridge.

Next, I layer toppings depending on my mood.  Sometimes I only have beans, cheese and a little taco sauce or salse. Other times I add jalepenos, lettuce, tomatoes, and sour cream.  Other options might be onion, black olives, avocado, etc.

Calories and points will depend on who much stuff you put on your tostada.  Mine usually range from 2.5 - 4 points each.

I love Mexican food. Even quasi-Mexican food. I often have a taco night. I will cook up chicken in the crockpot with taco seasonings and shred. I almost always at least double the recipe. Sometimes even triple or quadruple the recipe so I can freeze some and save for later. This is a very forgiving recipe and is more of a technique or method.

Chicken Taco Meat

4 Servings

1 lb boneless, skinless chicken breasts
1 pack of taco seasoning (you can also use homemade and I often do)
1/4 - 1/2 cup of taco sauce or salsa

Place the chicken in a crockpot and sprinkle with the taco seasoning.  Cook on low about 6 hours.  Take 2 forks and pull the chicken into small shreds.  Mix in a 1/4 to 1/2 cup of taco sauce to moisten.  Serve on tortillas with your favorite toppings.

Nutritional Information:
Calories: 222
Fat: 8.5 g
Carbs: 1.3 g
Fiber: 0 g
Protein: 33 g

5 WW points