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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Chicken Cordon Bleu Meatballs

Chicken Cordon Bleu Meatballs
From Skinnytaste Cookbook
Serves 6
(2 meatballs and 1/4 cup of sauce = 312 Calories)

Meatballs:

Cooking Spray or oil mister
1 1/2 pounds 93% lean ground chicken (I just used my Ninja blender to "ground" chicken breasts)
1/4 cup seasoned whole wheat bread crumbs
1/4 cup grated Parmesan Cheese
1/4 cup finely chopped fresh parley
1 large egg
1 large garlic clove, crushed
1/2 tsp. kosher salt
2 (1 ounce) slices lean deli ham, cut into 6 pieces each
3 slices reduced-fat swiss cheese, cut into 4 pieces each (2.2 ounces total)

Sauce:

1 TBS unsalted butter
1 TBS all-purpose flour
1/4 cup white wine
1 cup 33% less sodium chicken broth
1/2 cup 1 % milk
1 TBS Dijon mustard
1 tsp. fresh lemon juice
1/8 tsp kosher salt
Freshly ground black pepper
1 tsp. finely chopped fresh parsley

Preheat the oven to 425 degrees. Spray a large nonstick backing sheet with oil.

For the meatballs:  In a large bowl, combine the ground chicken, bread crumbs, Parmesan, parsley, egg, garlic, and salt.  Form 12 meatballs using slightly wet hands to prevent them from sticking.  Stuff each meatball by making a hole in the middle and placing one piece each of ham and Swiss cheese in the center.  Seal the meatballs well by pinching them closed. Place on the prepared backing sheet and bake 20 minutes or until almost cooked through.

For the Sauce:  Meanwhile, in a large, deep nonstick skillet with a fitted lid, melt the butter over medium heat. sprinkle in the flour and cook, whisking constantly for about 1 minute, then whisk in chicken broth and milk.  Bring to a boil, then simmer until it thickens slightly, about 5 minutes.  Whisk in the mustard and lemon juice, and season with the salt and a pinch of black pepper; remove from the heat and keep covered.

When the meatballs come out of the oven, add them to the skillet with the sauce.  Cover and simmer the meatballs over medium-low heat until the meatballs are cooked through and the chicken is no longer pink, about 5 minutes.

To serve, place 2 meatballs on each of the 6 serving plates and top with the sauce and parsley.

Pizza Logs

Pizza Logs

Source: Emily Bites Original

Ingredients:

8 egg roll wrappers (larger than wonton wrappers)

8 teaspoons store-bought pizza sauce

1 teaspoon Italian seasoning

24 turkey pepperoni slice (I used Hormel)

4 light Mozzarella string cheese sticks, each cut in half horizontally to make two shorter sticks (I used Weight Watchers brand – recommended!)

Directions:

1. Preheat the oven to 425. Lightly mist a large baking sheet with cooking spray and set aside.

2. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and spread a teaspoon of pizza sauce horizontally across the center of the wrapper, leaving ½ inch or so of space on each side. Sprinkle a pinch of Italian seasoning across the sauce and add a row of 3 pepperoni slices over the sauce. Place half a cheese stick on top of the pepperoni. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled pizza log over the wet corner so that it adheres. Place wrapped pizza log onto the prepared baking sheet. Repeat with remaining ingredients.

3. When all of the pizza logs are wrapped and on the baking sheets, mist the tops with cooking spray. Bake for 10-14 minutes, flipping once halfway through, until the wrappers are golden brown. 

Serving suggestion: Serve with additional pizza sauce for dipping if desired (not included in nutrition calculations)

Yields 8 pizza logs. WW P+:  2 per pizza log (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per egg roll from myfitnesspal.com: 97 calories, 13 g carbs, 2 g fat, 7 g protein, 1 g fiber

Slow Cooker Chicken and Ramen Noodle Soup

Slow Cooker Chicken and Ramen Noodle Soup

1 1/4 lb boneless chicken
1 16 oz pkg. fresh baby carrots, cut in half lengthwise
1 medium stalk celery, chopped
1 8 oz can sliced bamboo shoots, drained
1 8 oz can sliced water chestnuts, drained
1 3 oz pkg. oriental-favor ramen noodle soup mix (i use 2 of these)
1 32 oz container of chicken broth (I use 2 of these)
1 cup frozen sugar snap peas, thawed
2 green onions, sliced

In 3 1/2 or 4 quart slow cooker, layer chicken, carrots, celery, bamboo shoots, water chestnuts and contents of seasoning packet from soup mix.  Pour broth over top.

Cover; cook on Low setting for 7 to 8 hours.

About 10 minutes before serving, remove chicken from slow cooker; place on large plate.  Shred chicken with 2 forks; return to slow cooker and mix well.  Coarsley break noodles from soup mix into soup.Stir in thawed sugar snap peas. Cover; cook an additional 10 minutes or noodles are tender.

Just before serving, stir in onions. If desired, salt and pepper to taste.

Chicken Ravioli Soup

CHICKEN RAVIOLI SOUP

8 cups chicken stock or broth
1/2 cup diced carrot
1/2 cup diced celery
2 cups refrigerated mini-cheese-stuffed ravioli
1 cup cooked chicken- diced
salt and pepper

Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
Simmer until vegetables are soft- about 20 minutes.
Add ravioli and cook according to package directions- usually about a 5 minute simmer.
Stir in cooked chicken, salt and pepper as desired and serve.

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.

Slow Cooker Lasagna

Slow Cooker Lasagna
10 Weight Watcher Points per serving
Makes 6 Servings

Ingredients:

1 pound uncooked 93% lean ground beef
1 small uncooked onion, chopped
1 clove garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup shredded part-skim mozzarella cheese, divided
6 item uncooked lasagna noodles
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiana Reggiano

Heat large nonstick skillet over medium-high heat.  Add beef, onion and garlic; cook, stirring frequently, breaking p meat with a wooden spoon as it cooks, about 5 to 7 minutes.  Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture, top with half of ricotta mixture.  Repeat with another layer of finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours.  Remove cover; turn off heat and season to taste.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture.  Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

You can add zucchini to the mix or mushrooms.