Sicilian Meatloaf
I love meatloaf. I’ve said it before and I’ll say it again. I. Love. Meatloaf.
This was supposed to be a rolled up, super pretty meatloaf. If you go to Trisha’s meatloaf on Once A Month Mom, you will see a gorgeous rolled up meatloaf that will knock your socks off.
I didn’t roll mine. I like to simplify.  A lot. I wasn’t even creative enough to cook this in a meatloaf pan!  I cooked it in an 8 x 8 pan and layered the meat, then the ham & cheese, then more meat.  I think it had the same effect. Just not as pretty. Not to mention, I was preparing this in front of a camera so simplifying was certainly in order!!
I like to cook in 8 x 8 pans as things just tend to cook better, for me.  This might not be true of everyone else but it is for me.  Breads, cakes, meatloaves.  I love them in these size pans.  I think I have 4 of them.
I loved the flavor of this meatloaf.  I am a dipper. I love to dip in ketchup or BBQ sauce usually.  This really didn’t need anything. If anything, I think that just a tad of pizza sauce over the top would have been fantastic!
This recipe makes 2 pans of meatloaf. I still have one in the freezer.  I think I’ll try the pizza sauce on it!  Though it was fantastic without it!
We ate this with some awesome Zucchini Fritters.  Talk about delicious!  Crispy, crunchy, tasty, healthy and low calorie. All wrapped up in one meal.
This is linked with Tasty Tuesday at Balancing Beauty and Bedlam.  Also with Works for me Wednesday with We are THAT Family. Also linked with Foodie Friday over at Designs by Gollum.
This meatloaf was prepared as part of my ground turkey freezer cooking day!  Check it out here!
Sicilian Meatloaf Recipe
**Adapted from Once A Month Mom
3 pounds ground turkey
3 eggs, beaten
1 cup bread crumbs (I used panko)
3/4 cup tomato juice (I used V8)
3 tablespoon fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
10 slices ham, 1 ounce sandwich slices
8 ounce mozzarella cheese, shredded
  • Mix together ground turkey with the next 7 ingredients. Blend thoroughly.
  • Spray 2 loaf pans or 2 – 8 x 8 pans with cooking spray.
  • Divide 1/2 the mixture between the 2 pans.
  • Put 5 slices of ham on the bottom layer. They will overlap, that’s okay.
  • Sprinkle 4 ounces of cheese on each ham layer. Top with remaining half of meat mixture. (If you are only baking one, cover one with aluminum foil, label and freeze. Thaw before cooking.)
  • Bake at 350 degrees for about 1 hour 20 minutes. 6 servings per meatloaf.
**I put this together differently than the original recipe, check hers out to see another awesome way.
 
Total calories = 3581 calories (both loaves)
12 servings (6 per loaf) = 298 calories per serving
Sicilian Meatloaf + 4 Zucchini Fritters = 558 calorie dinner
Check out my Zucchini Fritters recipe over at Debbi Does Dinner Healthy!
BBQ Cola Meatballs
Welcome to Healthy Meals on Our Krazy Kitchen.  I like to focus on real, everyday, satisfying meals that you don’t have to feel guilty about enjoying!
I find meatballs adorable. They are like little mini meat loaves with a scrumptious sauce all around them. What’s not to love?  I’ve made meatballs different ways.  I’ve baked them, I’ve pan fried them. These, I did in the crockpot. (and the oven).  They were baked first, then I threw them in the crock pot.
Then I made a delicious BBQ sauce with a unique sweetener. COKE! I thought that was awesome when I first saw it!!  I got this recipe from Kel from Between the Lines.  I’m always looking for new ways to prepare everyday food so when I saw this, I knew I had to try it!
Doesn’t that look awesome!!! They held together great so gently stirring wasn’t a problem. We ended up eating every last bit of the sauce!! They were made with ground turkey so they weren’t greasy at all.  I ate 7 of them and was quite full!!
We ate this with a delicious Spaghetti Squash Mac and Cheese.  This was a fantastic meal!  Healthy and filling!

 

Barbecue Cola Meatballs

Adapted from Between the Lines
Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix
Sauce:
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce
In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.
Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 – 30 minutes before serving. Mine made 40 meatballs.
Total calories = 1922 calories
40 meatballs = 48 calories per meatball with sauce
7 BBQ Cola Meatballs + Spaghetti Squash Mac and Cheese = 582 calorie dinner
Check out the spaghetti squash mac and cheese and more healthy recipes at Debbi Does Dinner Healthy!
Turkey Taco Cups – Healthy Helpings

 

I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).

Key Lime Pie – Healthy Helpings

This is one of my favorite desserts from my Weight Watcher days! It is light, quick and easy to prepare. I also made this using orange and strawberry gelatin and yogurt. I have not made it in some time! I would have made it and taken my own photos, but no time to run to the market. It’s been a crazy week!

Key Lime Pie
Serves 8 – 150 cal per slice/3 WW Points
1 (1/3 ounce) box sugar free Lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
8 ounce) container frozen fat-free whipped topping, thawed
1 reduced fat 9″ graham cracker crust

Directions
In large heat-resistant bowl, dissolve gelating in boiling water.
With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

Healthy Helpings – Deep-Dish Pizza Casserole

Deep-Dish Pizza Casserole
Source: WW 15 Ingredient 15 Minute Cookbook (2002)
1 pound ground round
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10 ounce) can refrigerated pizza crust dough
1 1/2 cups preshredded part skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6 – 6 WW points per serving

Healthy Helpings – Smothered Chicken with Pierogies

Smothered Chicken with Pierogies
4 servings – 7 WWpoints each serving

1 dozen Mrs T’s Frozen Potato & Cheddar Cheese pierogies (I used a box of the mini sized, I think this makes it easier to serve if you want to give equal portions of pierogies to each person. There are 28 small ones compared to 12 big ones!)
1 can (10 3/4 oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I used 8 oz fresh and sauteed)
1 c frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray 2 qt casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain and place in casserole dish.

In large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 min or until heated through. Pour over pierogies. Bake 15 minutes.

(My great nephew joined us for dinner unexpectedly the night I prepared this, and he gave it two thumbs up… he didn’t think he liked mushrooms, but in this dish he said they were good!)

Healthy Helpings – Breakfast in a Cup
These little “muffins” are great for breakfast on the go.

4 oz reduced fat loose breakfast sausage

1/4 cup chopped green peppers
1/4 cup chopped onion
1 c liquid egg substitute or 4 eggs
1 large egg
1 can (4 oz) sliced mushrooms (drained)
1/2 c (2 oz) shredded reduced fat cheddar cheese
  • Coat a 6-cup muffin pan with nonstick spray. Preheat the oven to 350F
  • In a medium nonstick skillet over medium-high heat, cook the sausage, pepper and onion for 5 minutes, or until sausage is browned.
  • Spoon mixture into a bowl and cool slightly.
  • Stir in egg substitute and eggs, and the additional egg and mushrooms.
  • Spoon mixture evenly into prepared muffin pan.
  • Sprinkle with cheese.
  • Bake 20 minutes, or until egg is set.
2 pts – ww (using egg substitute)
107 calories, 12 g protei, 4 g carbs, 5 g fat, 1 g fiber.
Healthy Helpings – Stuffed Chicken with Vegetables and Lemon Basil Pasta

I tried this recipe last week, and it got a thumbs up from my mom and my 12 year old. Tara had her pasta the “normal” way, but she loved the stuffed chicken.

Stuffed Chicken with Vegetables and Lemon Basil Pasta
From Clean Eating
Serves 4, Hands on Time: 20 min, Total Time – 1 hour

Ingredients

  • Olive oil cooking spray
  • 1/2 c onion, chopped
  • 1 c loosely packed spinach, chopped
  • 3 cloves garlic, minced, divided
  • 3 Roma tomatoes, seeded, cored & diced, divided
  • 2 tbps bread crumbs
  • 1/2 pkg whole wheat spagetti (I used Barilla Plus Angel Hair)
  • 4 4 oz boneless chicken breasts, pounded thin
  • 4 tbps fresh basil, finely minced
  • 1 tbsp extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 1/2 tbsp parm cheese grated
  • Salt and pepper to taste… I found it needed salt when I served.

Instructions
Heat a large non stick or cast iron skillet over medium-high heat for 2 minutes. Mist with cooking spary and add onion, spinach ONE garlic clove and ONE tomato. Saute for 5 min or until just cooked. Remove from heat, mix in bread crumbs, set aside.

Bring a pot of water to boil over high heat and cook pasta according to package directions.

To stuff chicken, place 1 1/2 to 2 tbsp vegetable-bread crumb mixture in the middle of each piece of chicken. Fold chicken over filling and secure with toothpicks.

Heat a large nonstick or cast iron skillet over medium high heat for 2 min. Mist with cooking spray. Place stuffed chicken into pan and cook until golden brown on each side (about 3-4 min per side)

Drain pasta when finished cooking, then put back in the pot and toss with basil, oil, lemon juice and zest, add remaining 3 cloves of garlic.

To serve garnish pasta with remaining tomatoes and parmesean cheese.

(my rolls are a little “messy”, I had picked up chicken tenders instead of breasts, so I was working with small pieces of chicken!)

Do you have a healthy recipe to share? Post it to your blog, and be sure to come back here and add it to Mcklinky! Thanks for stopping by!