Week 39: Recipe #5--Mini Mexican Pizzas

These little pizzas were a big hit with my girls.  I found these on a site called Dashing Dish (see link below).  These are supposed to be a healthier version of the mexican pizza at Taco Bell.  I didn't really see them that way, but they were good.  I served these "pizzas" with spanish rice and a green salad.  Makes 12 pizzas.

You'll Need:

• 3-4 large whole wheat tortillas, or enough to cut out 12 small circles
• 1 c. lean ground turkey, cooked
• 1/2 c. salsa 
• 2 tsp. dry taco seasoning
• lowfat refried beans
• lowfat shredded mexican blend cheese
• optional toppings:  sliced black olives, shredded lettuce, lowfat sour cream, chopped tomatoes

Preparation:

1. Preheat oven to 425 degrees.  Spray a 12-count muffin tin with nonstick cooking spray.
2. Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
3. Press each wrap circle into muffin tin using your fingers.
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans.  Stir until well combined.
5. Scoop 1/8th cup meat mixture into each cup.
6. Top with shredded cheese (dividing evenly between each pizza) and olives, if desired.
7. Bake in preheated oven for 12-15 minutes, or until cheese is melted.
8. Wait for mini mexican pizzas to cool, and remove from muffin tin using a fork or knife.  
9. Serve with desired toppings.

Recipe and link:  http://dashingdish.com/recipe/mini-mexican-pizzas/

Week 38: Recipe #2--Slow Cooker Turkey Loaf

I found this recipe on Skinny Ms. (see link below).  I made it while staying at my parents, but didn't have my laptop (where I'd bookmarked the recipe), so I had to try and make it from memory...and I forgot a lot.  Turned out okay, but a little too well done.  I'd definitely try this again though (with the recipe in front of me), because it's super easy to throw together.  I served this with Balsamic Roasted Red Potatoes and green beans.  Makes 4-6 servings.

Photo from skinnyms.com

You'll Need:

• 1 lb. lean ground turkey 
• 1 egg, slightly beaten
• 1/2 c. diced yellow onion (I forgot to add this and the bell pepper, but would next time)
• 1/2 c. sweet red bell pepper
• 1 c. whole grain bread crumbs, or whole wheat panko
• kosher and sea salt, to taste
• 1/2 tsp. black pepper
• 1 tsp dried oregano
• 1/3 c. barbecue sauce (I used Trader Joe's)
• 1/3 c. ketchup

Preparation:

1. In a large bowl combine all the above ingredients, except ketchup, and mix well.  Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray.  Shape mixture into a loaf and place in the slow cooker.  (To help remove the meatloaf from the crockpot after cooking, tear two pieces of aluminum foil, about 3-4", fold in half lengthwise and place crisscross underneath the meatloaf prior cooking.)
2. Cover and cook on low for 6-8 hours.  Add ketchup to the top about 30 minutes before the end of cooking time.  

Recipe and link:  http://skinnyms.com/slow-cooker-turkey-loaf/

Week 35: Recipe #1--Sweet Potato Foil Packet Tacos

I found this recipe on the Tasty Kitchen blog (see link below).  They were sooo good!  Really easy to throw together, too.  I served these on corn tortillas, but had them for leftovers the next day without.  Both ways were equally delicious.  I love sweet potato, especially paired with ground turkey, and the girls LOVE black beans, so this meal was a win-win.  We will definitely be having this again very soon.  I served these with fresh fruit.  Makes 6 servings.

Photo from Tasty Kitchen blog

You'll Need:

• 1/2 lb. ground beef or turkey (I used turkey)
• 2 Tblsp. taco seasoning
• 1/2 c. tomato sauce
• 1 can (15 oz.) black, kidney, or pinto beans (I used black)
• 6 c. sweet potatoes, peeled and cut into 1/2-in. cubes (about two large sweet potatoes)
• 2 Tblsp. butter
• 1/2 tsp. salt
• 1 1/2 c. chopped fresh spinach
• 1 1/2 c. shredded cheddar cheese
• optional garnishes:  sour cream, salsa, guacamole

Preparation:

1. Preheat the oven to 425 degrees.
2. Brown ground meat in a skillet over medium-high heat.  Stir in taco seasoning, tomato sauce, and beans.  Set aside.
3. To assemble packets, spray the foil with nonstick spray.  Place 1 cup sweet potato cubes in the center of each piece.  Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt.  Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese.  Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
4. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet.  Bake for 25-30 minutes, until the sweet potatoes are tender.

Recipe and link:  http://tastykitchen.com/blog/2012/04/sweet-potato-foil-packet-tacos/

Week 33: Recipe #5--Turkey and Potato Skillet

This recipe was delicious!  I found this on Pinterest, and it comes from a site called The Lovely Pantry (see link below).  I will definitely be making this again (in the near future!).  We all loved it.  I followed the recipe exactly, and it was super easy to make.  Most of the ingredients are pantry staples, so it's easy to throw together on a busy weeknight.  I served this with fresh fruit.  Makes 6 servings.

Photo from lovelypantry.com

You'll Need:

• 1 1/2 lb. lean ground turkey
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 Tblsp. olive oil
• 1 Tblsp. oregano
• 2 tsp. dried thyme
• salt and pepper, to taste
• 1/2 c. ketchup
• 3 Tblsp. brown sugar
• 1 Tblsp. white vinegar
• 1/4 c. chicken broth
• 1 large sweet potato, cut into 1-inch cubes
• 1 large white potato, cut into 1-inch cubes
• 1 c. sweet peas, thawed from frozen (or canned)
• 1/2 c. sweet corn, thawed from frozen (or canned)

Preparation:

1. In a hot skillet, add olive oil.  
2. Add onion, saute until softened.
3. Add garlic, stir until softened.
4. Add ground turkey and use a spoon to break into small chunks.
5. Sprinkle salt, pepper, thyme, and oregano.  Stir to incorporate.
6. Brown the turkey for about 8 minutes on a medium-high heat.
7. In a small bowl or measuring cup, add ketchup, sugar, vinegar, and broth.
8. Mix with a spoon until a smooth consistency is achieved.
9. Pour over the turkey, stirring to combine.
10. Add cubed potatoes, stir and cover over medium-low heat for about 15 minutes or until the potatoes are fully cooked.
11. Add the corn and peas and cover for another 5 minutes.
12. Stir to combine.

Recipe and link:  http://lovelypantry.com/2012/03/turkey-and-potato-skillet/

Week 31: Recipe #1--Spinach, Bacon, & Egg Quiche Cups

My girls LOVE quiches, actually eggs in general, so these were an instant hit.  They both ate their entire "cupcake" and asked for seconds.  I found these on Pinterest.  They are from a site called Sugar-Free Mom (see link below).  My husband and I liked them too, although we topped them off with a little hot sauce for more flavor.  These cupcakes are 3 WW+ points each.  I'll definitely be making these again!  I served these as "Breakfast for Dinner" with hashbrowns and fresh fruit.  Makes 12 cupcakes.

Photo from www.sugarfreemom.com

You'll Need:

• 10 eggs, beaten
• 1/4 tsp. salt
• 1/2 c. milk, 1%
• 1/2 c. low fat shredded cheese
• 6 slices turkey bacon, chopped (The bacon is optional, without it they are 2 WW+ points each)
• 2 c. chopped spinach, fresh or frozen (I used frozen)

Preparation:

1. Preheat oven to 350 degrees.
2. If using bacon cook in a saute pan until crisp.
3. Add spinach to bacon and heat on low to warm through.
4. Spray a 12 cup capacity muffin pan with nonstick cooking spray.
5. Whisk egg, salt, and milk together in a bowl.
6. Evenly distribute bacon and spinach into each muffin cup.
7. Evenly add cheese to each muffin cup.
8. Pour egg mixture into each muffin cup about 3/4 of the way.
9. Bake for 25 minutes.

Recipe and link:  http://www.sugarfreemom.com/recipes/mini-spinach-bacon-egg-quiches/

Week 30: Recipe #4--Cranberry Turkey in a Slow Cooker

With all of the cold weather we've been having lately, this recipe was the perfect one to come home to...smelled so good, and reminded me of Thanksgiving.  The sauce was REALLY tasty; we all loved it.  I found this recipe on a site called Slow and Simple (see link below), and it was exactly that.  The only thing that I'd do differently next time is make sure that my husband buys a turkey breast, not tenderloins.  We cooked them for the same time given for the breast, and they were a bit dry.  Still tasty, though!  One review said to use skinned turkey legs, they absorbed the flavor better.  Might try that as well.  I served these with mashed potatoes and green peas.  Servings vary based on the size of the turkey breast.

Photo from www.slowandsimple.com

You'll Need:

• 1 turkey breast, thawed in refrigerator
• 1 envelope Lipton onion soup mix
• 1 can cranberry sauce

Preparation:

1. Place turkey in the crockpot.  Mix together cranberry sauce and soup mix and pour over turkey.
2. Cook on high for 2 hours, then on low for 6 to 7 hours.

Recipe and link:  http://www.slowandsimple.com/Cranberry_Turkey_in_a_Slow_Cooker-r-482.html

Week 30: Recipe #1--Bacon Ranch Slowcooker Chicken

This recipe comes from Kelly's Healthified Kitchen (see link below).  It's pretty easy to throw together (in fact, my husband did this while I was at work today), and it tasted really good!  It is very similar to another recipe I've previously tried and posted:  Creamy Ranch Chicken .  I think I might like this one a bit better.  Plus, because it's cooked in the crockpot, the actual time spent making it was way less, and cleanup was easier, too.  We used turkey tenderloins instead of chicken breasts, and I recommend not using the full ranch packet, as it can tend to get too salty.  Other than that, I followed the recipe as it was.  I served this with a side of veggies and some fruit.  Makes 4 servings.

Photo from Kelly's Healthified Kitchen

You'll Need:

• 2 turkey bacon strips, cooked and shredded
• 1 tsp. minced garlic
• 1 pkg. ranch dressing mix (I recommend 1/2 to 3/4 of a packet to avoid oversaltiness)
• 1 can (10 3/4 oz.) condensed cream of chicken soup (98% fat free)
• 1 c. fat-free sour cream
• 16 oz. chicken breasts (or turkey), frozen or defrosted/raw (I put them in frozen)
• 8 oz. pasta, cooked (I used rigatoni, like the site recommended)

Preparation:

1. Combine the first five ingredients.  Place frozen or defrosted/raw chicken in crockpot sprayed with nonstick cooking spray and pour sauce over the top (do NOT include water like the can mentions).  
2. Cook on high for 3.5 hours.  Shred the chicken with two forks and place it back in the crockpot and mix in with the sauce.
3. Cook pasta per package instructions, then mix in the crockpot with the chicken and sauce.  

Recipe and link:  http://healthifiedkitchen.blogspot.com/2010/08/bacon-ranch-slowcooker-chicken.html

Week 29: Recipe #4--Slow Cooker Sweet and Tangy Meatballs

This is a SUPER easy recipe--it doesn't get much easier than this.  These meatballs would be good to have as an appetizer, but they also worked for us over some rice with a side of veggies.  I found these on the website Six Sisters Stuff (see link below).  They smelled wonderful cooking in the crockpot, and they tasted great.  Makes 4-6 servings.

Photo from Six Sisters Stuff

You'll Need:

• 1 jar (12 oz.) chili sauce
• 1 jar grape jelly
• 1 pkg. frozen meatballs (I used Trader Joe's turkey meatballs, and I used 1 1/2 bags, which turned out to be 20 meatballs)

Preparation:

1. Combine jelly and chili sauce in a crockpot and stir until smooth.  Heat the mixture if need to combine.  
2. Add meatballs and set temperature to low.  Cook for 2-5 hours on low.  
3. Serve over rice or with toothpicks!

Recipe and link:  http://www.sixsistersstuff.com/2011/06/slow-cooker-sweet-and-tangy-meatballs.html

Week 28: Recipe #3--Turkey Wrap with Cucumber Cream Cheese

This is a Rachael Ray recipe that I found on Pinterest (see link below).  It's a very simple go-to meal when you are having a busy weeknight.  I used whole wheat wraps vs. flour tortillas and also added dried dill weed to the cucumber/cream cheese mixture.  I also didn't use the measurements she had listed, I just sort of estimated my own.  I served these with fruit and crackers.  Makes 1 serving (that is what the site says, but I'm not sure why 3 tortillas were needed).

Photo from www.rachaelraymag.com

You'll Need:

• 1/4 c. chopped cucumber
• 4 Tblsp. softened cream cheese
• 3 large flour tortillas (or one large wrap; I used 1/2 a large wrap as one serving)
• 1/4 lb. sliced smoked turkey breast 

Preparation:

1. Stir cucumber into cream cheese.  
2. Spread on tortillas; layer with turkey slices and roll up.

Recipe and link:  http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/turkey-wrap-with-cucumber-cream-cheese

Week 24: Recipe #1--Sweet Potato-Topped Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It sounded kind of strange, yet intriguing at the same time.  I absolutely loved the flavor combinations, and my 1 year old DEVOURED it.  My 3 year-old struggled because peas were involved, but other than that she loved it, too.  My husband isn't the biggest fan of sweet potatoes, so I don't think it was his favorite, but he ate it without complaining.  It was also extremely easy to make.  The only thing that I'd do differently next time is that the potatoes weren't completely warmed through, well after 10 minutes of simmering.  I'd heat them first, perhaps in the microwave before adding them to the skillet.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 can (17 oz.) sweet potatoes, drained
• 1 Tblsp. butter, melted
• 2 Tblsp. butter
• 1 med. onion, chopped (1/2 c.)
• 2 c. chopped cooked chicken or turkey (I used turkey)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 pkg. (10 oz.) frozen peas and carrots
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. freshly ground black pepper

Preparation:

1. In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth.  Beat in the 1 tablespoon melted butter.  Set aside.
2. In a large skillet, heat the 2 tablespoons butter over medium heat.  Add onion; cook for 4 to 5 minutes or until tender.   Stir in chicken, soup, peas and carrots, and sage.  Cook and stir until bubbly.
3. Spoon mashed sweet potatoes into six mounds on top of chicken mixture.  Simmer, covered, about 10 minutes or until heated through.  Sprinkle with pepper.  

Recipe and link:  http://www.bhg.com/recipe/chicken/sweet-potato-topped-chicken-stew/

Week 16: Recipe #5--Mar-a-Lago Turkey Burgers

This is another recipe from Our Best Bites (see link below), which they got from the Mar-a-Lago club because these burgers were featured on Oprah.  They look tasty and great for the summertime.  I will serve these with fruit and some corn on the cob.  Makes 8 half-pound burgers, so I will half it when I make it; they suggest using 20 oz. of meat when halving the recipe, which will yield about 6 large sliders.  Here is the recipe for the 8 burgers.

Photo from ourbestbites.com

You'll Need:

• 2 Tblsp. canola oil (you could also use butter)
• 1/2 c. finely chopped celery
• 3 granny smith apples, peeled and diced (you could also grate them)
• 1/4 c. thinly sliced green onions
• 4 lbs. ground turkey breast (remember, when halving, use 20 oz.)
• 2 Tblsp. kosher salt
• 1 Tblsp. black pepper
• 2 tsp. tabasco sauce
• 1 lemon, juiced and zested
• 1/2 bunch parsley, chopped
• 1/4 c. Major Grey's Chutney, pureed (our best bites thinks pureeing is unnecessary)

Preparation:

1. Saute the scallions, celery, and apples in the canola oil until tender.  Let cool.  Place the ground turkey in a large mixing bowl.  Add sauteed items and the remaining ingredients.  Shape into eight 8-oz. burgers.  Refrigerate 2 hours.
2. Season the turkey burgers with salt and pepper.  Place on preheated, lightly oiled grill.  Grill each side for about 7 minutes until meat is thoroughly cooked.  Let sit for 5 minutes.  Serve on your favorite toasted bread, pita, or hamburger bun.
3. The recipe calls for chutney to spread on top of the burgers.  Our Best Bites used Major Grey's from the jar, but here's the recipe Mar-a-Lago uses if you're interested:  http://www.oprah.com/food/Mar-a-Lago-Pear-Chutney

Haven't decided yet which I'll use.  Let me know what you think!

Recipe and link:  http://www.ourbestbites.com/