- 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.
Barbecue Cola Meatballs
Turkey Taco Cups
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).
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
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
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!)
4 oz reduced fat loose breakfast sausage
- 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.
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
- 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.
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!