Jamie Cooks It Up!: Grilled BBQ Chicken

Jamie Cooks It Up!: Grilled BBQ Chicken

Jamie Cooks It Up!: Spaghetti Pie

Jamie Cooks It Up!: Spaghetti Pie

Crystal's Cozy Kitchen: Parmesan Crusted Chicken

Crystal's Cozy Kitchen: Parmesan Crusted Chicken

Petite Turkey Meatloaves | Skinnytaste

 Petite Turkey Meatloaves | Skinnytaste

 Gina's Weight Watcher Recipes
Servings: 4 mini loaves Serving Size: 1 loaf • Old Points: 5 pts • Points+: 5 pts
Calories: 221.3 • Fat: 4.6 g • Carbs: 14.1 g • Fiber: 1.2 g • Protein: 28.9 g

• 1/2 small onion, minced
• 1 tsp olive oil
• 1.3 lb 99% lean ground turkey
• 1/2 cup oatmeal
• 1/4 cup ketchup + 2 tbsp
• 2 tsp Worcestershire Sauce
• 1 large egg
• 1 tsp marjoram
• salt

Preheat the oven to 350°. Saute olive oil and onion on low until translucent.

In a medium bowl mix turkey, onion, oatmeal, egg, ketchup, salt and marjoram. Divide into four equal loafs and place each loaf into a non stick mini loaf pan or shape into small loafs on an un-greased nonstick baking pan.

In a small cup mix remaining 2 tbsp ketchup with Worcesterchire Sauce and brush onto each loaf to give it a nice glaze.

Bake uncovered for about 40 minutes at 350°.
After baking let it sit for 5 minutes serving.

 

"Crazy Good Turkey Taco Meat Loaf"

Shante' Johnson
 

1 lb raw extra lean ground turkey

2 slices fat free cheddar cheese

1/2 cup shredded fat free cheddar cheese

1/2 cup canned sweet corn kernels

1/4 cup chopped green bell peppers

1/4 cup chopped onion

1/2 cup salsa

1/2 packet of taco seasoning mix, dry

Preheat oven to 375

Cook pepper and onions for 3 minutes over medium heat

in a pan sprayed with nonstick spray.

In large bowl, combine onions and peppers with turkey, corn and seasoning mix.

Spread half the mixture evenly into the bottom of the loaf pan .

Layer the two slices of cheese on top of mixture,keeping slices away from edges of pan if possible, then top with rest of mixture.

Pour the salsa over top of loaf.
 Cook for 30 min.
Pull out and top with shredded cheese and
return to oven for anther 15 mins.

Makes 6 servings 127 cals 1g fat 688mg sodium, 7g carbs .5 fiber 2g sugar 22g protein

Beef Pot Pie Cupcakes | The Blond Cook

 

  
Beef Pot Pie Cupcakes | The Blond Cook

• 1/4 pound lean ground beef, browned & drained well
• 1 cup frozen mixed vegetables
• 1 can (10 3/4 ounce) condensed cream of mushroom soup
• 12 Pillsbury Grands home style refrigerated biscuits
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• Fresh ground pepper, to taste

Instructions

1. Preheat oven to 400 degrees F.
2. In a large bowl, mix all ingredients except biscuits.
3. Reserve half of the cheese for topping.
4. Spray muffin tin with cooking spray. Form biscuits to each muffin cup.
5. Evenly spoon beef mixture into each cup. Top with remaining cheddar cheese.
6. Bake for 12-15 minutes, or until biscuits are golden brown & cheese is melted.

Adapted from Between3Sisters.com

Salads and Such: Thai-Style Peanut-Cabbage Salad

Salads and Such: Thai-Style Peanut-Cabbage Salad

Dressing:

1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt

Salad:

1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed

To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.

To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.

Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes

 

Crispy Baked Chicken and Black Bean Taco Recipe | Barbara Bakes


1 tablespoon olive oil
1/2 lb. boneless skinless chicken breasts, about 2 breasts, diced
1/4 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 tablespoons fresh cilantro, minced
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mild salsa

Directions:
Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink. Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.

Crispy Baked Taco Shells
adapted from Eating Well

Ingredients:
8 6-inch corn tortillas (I used white corn tortillas)
Canola oil cooking spray
1/2 teaspoon chili powder
1/4 teaspoon salt

Jamie Cooks It Up!: Turkey Breast of Wonder (Crock Pot)

Jamie Cooks It Up!: Turkey Breast of Wonder (Crock Pot)
 

Time: 5 min. prep + 8-9 hours cooking

Yield: 12 servings

Recipe from my lovely sister Jen Willahan

***NOTE: Make sure you buy a turkey breast small enough

to fit in your crock pot.***

1 (5-6 pound) turkey breast

1/2 C orange juice

1 (14 ounce) can whole cranberry sauce

1 (1 ounce) package Lipton Onion Soup Mix

salt and pepper