Turkey Mini Meatloaves

Turkey Mini Meatloaves

recipe credit

1/2 cup onion, chopped

3 tablespoons dry breadcrumbs

1 tablespoon fresh parsley, chopped

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/8 teaspoon fresh ground black pepper

8 ounces ground turkey breast

1 large egg white

3 tablespoons ketchup, divided

1/4 teaspoon hot pepper sauce (I used Garlic Tabasco)

Preheat oven to 350 degrees. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 5 minutes or until slightly browned. Remove from heat; cool slightly. Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons of the ketchup. Spoon about 1/2 cup of the meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. (This is necessary to keep the oven clean, as the juices of the meatloaves tend to bubble up out of the muffin cups and can drip on the floor of the oven.). Combine remaining 1 tablespoon ketchup with hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350 for 30 minutes or until a thermometer registers 165 degrees.

Pico De Gallo – Weight Watcher friendly

Pico De Gallo

recipe credit: jessica hyle

1 pound beefsteak tomatoes (4-6)
1 head of cabbage
2-4 (4.5 oz) jalapenos
1 bunch cilantro, chopped
1 onion ( red or white)
a couple squeezes of lime or lemon juice
minced garlic, 2-3 cloves
salt & pepper to taste

Chop tomatoes then place in colander and drain juice while fixing rest of items.
Cut cabbage in quarters and chop each quarter separately and place in large bowl.
Cut jalapeno’s in small pieces. Leave seeds for more heat.
Add each item and as you do, squirt lime juice and mix.

Only about 1 point per serving. Yum!

Stir Fried Honey Ginger Chicken with Peppers

Stir Fried Honey Ginger Chicken with Peppers

recipe credit: everyday food magazine january/february 2010 issue

Serves 4
Weight Watchers: 6 points (includes 1/2 cup white rice)

• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
• 1/4 cup minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced
• Cooked rice, for serving
• Fresh cilantro leaves, for serving

Directions

1. In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
2. Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.