Creamy Turkey Taquitos

Creamy Turkey Taquitos
1 lb ground Turkey
2 TBS taco seasoning
1/3 cup light cream cheese
1/4 cup mango salsa
1 TBS lime juice
3 TBS cilantro chopped
1 cup grated cheese (cheddar, mozzarella, or pepperjack)
green onions
12 small flour tortillas

Heat oven to 425. Line baking sheet with foil and lightly coat with cooking spray.  In a large frying pan over medium-high heat, brown the ground turkey and break it up into crumbs as it cooks.  Add the taco seasoning and cook the turkey about 8 minutes until cooked through.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.  Add salsa, lime juice, cilantro and green onions and stir to combine.  Once the turkey is browned, add the turkey and cheese and combine well.  You can prepare up to this step ahead of time.  Just keep the mixture in the fridge.  Place 2-3 TBS of turkey mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges.  Roll it up as tight as you can.  Once rolled, place seam side down on the baking sheet.  Lay all the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or brush with oil and sprinkle some kosher salt on top.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Bacon Topped Turkey Meatloaf w/ BBQ Sauce

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce

If you like the smoky-sweet flavor of BBQ sauce AND the taste of bacon, then you'll love these petite turkey meatloaves with some hidden zucchini inside!
I'm reviving this from the archives because I made a batch of my homemade BBQ sauce to make for pulled pork, and had extra, perfect for making these meatloaves. I made them in a petite loaf pan but you can also make them in a muffin tin.

I love adding zucchini to the mix because it adds moisture to otherwise dry turkey. I've done this before in my turkey burgers and meatloaf cupcakes and it turns out great and no one knows it's in there! I've made this with both 99% lean turkey and 93% percent lean and we all like the 93% lean best. You can use either, the points remain the same. I used myhomemade BBQ sauce, but you can certainly use any BBQ sauce you like. If you are watching your sodium, you could cut back on the bacon or eliminate it all together. Hope you enjoy!

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce
Skinnytaste.com
Servings: 5  Serving Size: 1 loaf • Points+: 7 pts • Smart Points: 8
Calories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 g
Sodium: 940 mg
Ingredients:

• 3/4 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 2 tbsp diced red pepper
• 1/2 cup seasoned breadcrumbs (you can use gluten-free crumbs too)
• 1/4 cup Kansas City BBQ Sauce
• 1 large egg
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1.3 lb raw 93% lean ground turkey
• 5 slices center cut bacon, cut in half
• 2 1/2 tbsp Kansas City BBQ Sauce

Directions:
Preheat the oven to 350°. Lightly spray the petite loaf pan with cooking spray.
In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through.
Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf and top each with 1/2 tbsp additional BBQ sauce.

Bake about 25 minutes or until cooked through. 

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Barbecued Turkey Joes

Barbecued Turkey Joes
Weight Watchers Points - 9
Makes 4 servings

Ingredients

1 pound uncooked ground turkey breast
1/2 medium uncooked bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium uncooked onion, chopped
18 tsp cayenne pepper
1 cup barbecue sauce
4 mixed grain hamburger buns

Brown turkey in skillet for about 8-10 minutes.  Drain off liquid, Add peppers and onion and cook until tender, about 3 minutes.

Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

Top bottom half of buns with turkey mixture; cover with top half of bun and serve.

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats
Servings - 8
Serving size- 1 boat
WW Points - 4 points

Ingredients:
1 1/4 cups marinara sauce
4 medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese

Bring a large pot of water to boil

Preheat over to 400 degrees.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

IN a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.  Heat oil and add onion, garlic, and bell pepper.  Cook on medium-low heat for about 2-3 minutes, until onions are translucent.  Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.  Combine with sausage and cook a few more minutes.

Using s spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.  Top each with 2 TBS each of sauce, 1 TBS each of shredded mozzarella cheese and 1 tsp each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Slow Cooker Pulled Pork & Roasted Broccoli w/ Parmesan

Servings: 8

Serving Size- 3 oz pork + 2 TBS sauce

Points Plus - 5 (not including the bun)

2.5 lbs boneless pork loin roast

2 tsp red wine vinegar

2 tsp Hickory liquid smoke

1 tsp garlic powder

1 tsp sea salt (I used regular)

1 cup BBQ sauce

Directions:

Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke.  Cover and set to high for 6 hours.  (I did mine on low and it turned out amazing).  Remove pork and transfer onto a large dish.  Reserve all the liquid into a cup and set aside.

Shred the pork with two forks and put it back into the slow cooker along with 3/4 a cup of the reserved liquid and the BBQ sauce.  Cook on high for one more hour. (I did low for another hour).

Roasted Broccoli with Parmesan 

(depending on how much cheese you eat-changes the ww points on this one!)

1 head of broccoli (I usually need to do 3!)

1 TBsp olive oil

Salt and Freshly ground black pepper

2 TBS grated Parmesan

Preheat oven to 400 degrees.

Peel outer layer o the broccoli stalks.  Cute the broccoli lengthwise keeping stalk and broccoli florets intact.  (The long broccoli spears should resemble trees).  Arrange in single layer on baking sheet.  Drizzle with olive oil adn season with salt and pepper to taste.  Toss to coat and roast until nicely carmelized about 15 minutes.  Turn broccoli over and sprinkle with grated Parmesan.  Cook until the Parmesan melts, about 5 minutes.  Yummy!

Low Fat Spaghetti Carbonara

I have tried several recipes for Spaghetti Carbonara and have enjoyed all of them. I continually found, however, that they were oily and had a lot of onions. I saw this recipe and decided to try it and it is now my favorite one. Plus, it is lower in calories so why not make it instead! Ben even likes this one and he does not enjoy pasta stuff.

1 egg plus 1 egg white
2/3 cup grated Pecorino Romano cheese (you can use Parmesan but the cheese flavor is less pronounced. I used the freshly grated Parmesan from Costco and it was very good)
1/4 cup fat-free evaporated milk
2 TBS mayonnaise
2 oz Canadian bacon, chopped
2 slices bacon, chopped
3 garlic cloves minced
1 tsp pepper
1/3 cup white wine (I usually just get the cheap white cooking wine and it still tastes good.)
Salt
1 pound spaghetti (Any long, thin pasta such as linguine or fettuccine will also work)

1. Bring 4 qts water to a boil in large pot. Process egg, egg white, cheese, evaporated milk, and 1 1/2 TBS mayonnaise in food processor, or blender, until smooth; leave mixture in food processor.

2. Cook both bacons in large non-stick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes. Using slotted spoon, transfer bacon to bowl; set aside.

3. Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in wine and simmer until slightly thickened, about 1 minute. Remove pan from heat, cover and keep warm.

4. Meanwhile, add 1 TBS salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Toss pasta with remaining 1/2 TBS mayonnaise until coated.

5. With motor running, slowly add wine mixture and 1/4 cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisp bacon and season with salt. Serve.

Yummy Chicken Dip

I made this last night and LOVED it. It can go with any kind of chicken you make. It is like a little spicy sweet and sour sauce.

1/2 cup mustard
1/4 cup apricot jam/jelly
1/4 cup mayo

I know, it sounds strange but was really yummy. If you like mustard at all and if you like sweet and sour, you will like this combination.

The Best Reuben Sandwiches

I have not posted a recipe in a while, so I thought it was time. I saw these in my favorite cookbook "Cooks Country" and had to try them. Ben and I love Reuben's so I thought they would be good. They were very, very good!

1/4 mayonnaise
1/4 cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice
2 TBS cocktail sauce
1 cup sauerkraut, drained and rinsed
2 TBS cider vinegar
1 tsp brown sugar
8 slices rye bread
1 cup shredded Swiss cheese
12 ounces thinly sliced deli corned beef (I made my own corn beef and wished I had gone to the deli and got the thin sliced. It would have been easier to eat!)
4 TBS unsalted butter

1. Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.

2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices of bread then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese. (Basically you want it layer from the bottom up BREAD, DRESSING, CHEESE, MEAT, SAUERKRAUT, MEAT, CHEESE, DRESSING, BREAD. You do not want the Sauerkraut to be against the bread. This makes a big difference.)

3. Melt 2 TBS butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer. Transfer to a wire rack and repeat with remaining butter and sandwiches. Serve.

Crock Pot Pork Tenderloin

This was soooooo good! Ben LOVED it and the kids even ate it. Plus, it is only 4 WW points per serving. I could not stop after 1 serving though...so 8 points is more realistic! Enjoy.
Oh- and I found that Costco sells pork tenderloin in what looks like 2 rolls but it is really 4! They are about 1 pound each and all 4 were only 11 dollars! I now am set with 3 more in the freezer.

1 lb- 1.5 lb pork tenderloin
1 oz envelope dry onion soup mix (I used the entire envelope)
1 cup water
3/4 cup red wine (you can buy cooking red wine near the vinegar. I am sure it would be good without this too.)
3 TBS minced garlic
3 TBS soy sauce

Place pork tenderloin in a slow cooker with contents of soup packet. Pour water, wine, and soy sauce over the top-turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover and cook on low for 4 hours. I actually did 6 and it made it tender like pulled pork. So good! Serve with cooking liquid on the side.

Chili Corn Dog Pie

Chili

1 lb ground beef
1 cup Salsa
¾ cup water
1 can tomato paste
½ lb hot dogs, cut into ½ inch pieces
2 teaspoons chili powder
½ teaspoon cumin

Topping

1 (81/2 oz.) pkg corn muffin mix
4 oz. shredded Cheddar Cheese
1 can Chopped Green Chiles
1/3 cup milk
1 egg beaten

Heat oven to 400 degrees. Spray 9 ½ inch deep dish pie pan or 2-quart casserole with nonstick cooking spray. Cook ground beef in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in all remaining chili ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until mixture has thickened. Spoon into sprayed pie pan. In medium bowl, combine all topping ingredients; blend well. Spoon batter over chili. Bake at 400 degrees for 16 to 21 minutes or until topping is golden brown. Cut into wedges to serve. If desired, serve with chopped green onions and additional Cheddar cheese.