I’m trying to get back on the weight watchers train again…this is meal #1. And it was GOOD, even though the picture is not stellar. The mini meatloaves, aside from being adorable (i like mini things), were really delicious — from the Cook Yourself Thin TV show/cookbook. I was scared off after that Cook Yourself Thin chocolate beet (+salmon, oops) cake incident, but I may just have to try a few more things from that cookbook now.
serves 4 / adapted from this recipe / 6 WW pts
Here’s what I used:
For the meatloaves
- 1 slice whole-wheat bread
- 1/2 cup skim milk
- 2 tsp olive oil
- 1 onion, diced
- 6-ounce bag baby spinach leaves
- 1 1/4 pounds ground turkey
- 2 tablespoons finely grated Parmesan
- 1 egg
- kosher salt & freshly ground pepper
- few grates of whole nutmeg
For the glaze
- 3 tbsp ketchup
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
Here’s what I did:
- Preheat oven to 375 degrees.
- Grind the bread in a food processor. Transfer to a large bowl, and pour milk over crumbs to soak.
- Heat oil in a large skillet over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add spinach and stir until just wilted, about 1 minute. Transfer to bowl with soaked crumbs and let cool for 5 minutes.
- Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed (it will be quite wet).
- Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Make 4 meatloaves.
- Bake mini meatloaves until cooked through and golden, about 35-40 minutes.
- For the glaze, combine ketchup, worcestershire and hot sauce and warm over low heat. Brush over meatloaves.
Chipotle Smashed Sweet Potatoes
serves 4 / adapted from this recipe / 3 WW pts
Here’s what I used:
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 chipotle pepper in adobo sauce, chopped
- 1 teaspoon adobo sauce from can of peppers
- In a large pot, cover the potatoes with cold water and bring to a boil. Cook until tender, about 20-30 minutes from start to finish. Drain.
- Add butter to potatoes and mash with potato masher. Add chipotle, sauce, and salt and continue mashing to combine. Serve immediately.