The Anti-Chicken Fingers Movement ~ Skinny Meatloaf Cupcakes with Mashed Potato Frosting

What kid doesn't want dinner in the shape of a cupcake?  And...the husband loves meat and potatoes (even turkey burger!) so it was a win-win!  Plus...there's a secret veggie snuck in to the meat...nobody even knew! Enjoy!










Ingredients:

For the Meatloaf Cupcakes:

• 1.3 lb 93% lean ground turkey
• 1 cup grated zucchini, all moisture squeezed dry with paper towel
• 2 tbsp onion, minced
• 1/2 cup seasoned breadcrumbs
• 1/4 cup ketchup
• 1 egg
• 1 tsp kosher salt

For the Skinny Mashed Potato "Frosting":

• 1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
• 2 large garlic cloves, peeled and halved
• 2 tbsp fat free sour cream
• 2 tbsp fat free chicken broth
• 1 tbsp skim milk
• 1/2 tbsp light butter
• kosher salt to taste
• dash of fresh ground pepper
• 2 tbsp fresh thyme

Corn & Salad or desired side dish

Directions:

Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender.Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt.Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
Pipe the "frosting" onto the meatloaf cupcakes and serve with corn and salad.


Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~Cheese & Jalapeño Baked Stuffed Chicken

This meal is officially one of my favorites, healthy...and delicious.  I have to admit the kids weren't crazy about the southwest salad, and I made their chicken without the jalapeno mixture, just in case it was too spicy.  I will definitely be making this yummy dish again!

Ingredients for chicken: 

·                     2 slices center cut bacon, cooked and crumbled (I used Turkey)

·                     3 jalapeños, chopped (removed seeds for mild)

·                     3 oz 1/3 less fat cream cheese, softened

·                     4 oz reduced fat shredded cheddar jack 

·                     8 thin sliced skinless chicken breast cutlets, 3 oz each-or four full breasts, sliced in 1/2

·                     1 1/2 to 2 cups Italian seasoned whole wheat breadcrumbs (or regular whole wheat bread crumbs with italian seasoning mixed in, or regular italian seasoning breadcrumbs)

·                     1 1/2 juicy limes, juice of (I used 3 limes)

·                     1 tbsp olive oil

·                     salt and fresh pepper

·                     olive oil non-stick spray

Ingredients for southwest bean and corn salad: 

• 1 1/2 to 2-cups corn
• 1-can black beans, rinsed & drained
• 1/2-small or med red onion, minced
• 1-Avocado, chopped
• 1/8 to 1/4 cup of chopped fresh cilantro
• 2-Tbl Oil
• garlic salt to taste

Directions Chicken:

Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.

Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes, serve immediately

Directions southwest bean and corn salad:

mix all ingredients together & serve w/chicken!

Happy Healthy Eating Friends! ~ Trina

Holiday Recipe Spectacular - Broccoli & Cheese Casserole

    THE PERFECT SIDE DISH TO ANY MAIN COURSE!
My mother in law got me started on this dish, and now I make it every year.  It's from the south so you know it's packed with calories and fat...however it's absolutely delicious and for Christmas?  Who cares!  Indulge!

Ingredients:
1 Bag of Frozen Broccoli
1 Stick of Butter
1/2 Large Onion or 1 Medium Onion - chopped
Bag of Microwavable Brown Rice
Jar of Cheez Whiz (the jar!)
1/3 Cup of Milk
1 Can Cream of Mushroom Soup

Instructions:
Melt butter in medium skillet, then brown the onions.  Add Broccoli, cream of mushroom soup, cheez whiz, milk and cooked rice according to directions.  Once it's all mixed together and creamy, pour into baking dish and bake at 350 for 25 to 30 minutes or until bubbily.

Holiday Recipe Spectacular – Appetizer – Honey Brie Spread

My husband and I will admit to eating this as dinner some nights after the boys have gone to bed (just like the original recipe sites).  We were enjoying this delicacy even before we had the kiddos.  We have found this to be a wonderful hors d’ouever to bring to a party if you have the luxury of using their over.  Better yet, have this be on your menu when hosting your own party!

Holiday Recipe Spectacular – Appetizer – Honey Brie Spread

1 (14 oz) round Brie cheese -  we used the triangle

1 (10 oz) can refrigerated crescent roll dough

1 ½ cups honey

1 ½ cups pecan halves - not used in the pictured version

Directions:

1.	Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls. (I cut off the rind).
2.	Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
3.	Bake for 30 minutes (ready in my oven in about 20) in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or crackers.

The Anti-Chicken Fingers Movement

Sour Cream Enchiladas ~
I got this recipe from my friend Iryna, she's an avid blog follower & has cooked many of our recipes, so I decided to steal one of hers!  YUMMY!!



1-Pint of light sour cream
2-Cans light or reduced fat cream of chicken soup
1-Can diced green chilis
2-Cups Grated Cheese (I used a mexican blend)
1-Lg Onion Chopped
1-Pd of Lean Ground Beef
1-Dash of Garlic Salt
1-Package of soft corn tortillas


Mix together sour cream, cream of chicken soup & chilis.  Set aside.  Brown ground beef and season w/garlic salt.  Place 1/3 of sour cream mixture at bottom of long baking pan to cover bottom.  Put about 1 TBL of ground beef, a sprinkle of cheese & scoop of onion in a tortilla, roll up and put seam side down in pan.  Repeat until hamburger mixture is gone.  Pour remaining sour cream mixture on top of rolled enchiladas.  Sprinkle with cheese & bake at 350 for 30 minutes.


I tried serving with scallions on top after pulling out of oven.  Iryna swears her husband even runs to the store at the last minute to get any missing ingredients so she'll make this meal, and her son Dominick always asks for seconds.  I second that!!

Happy eating my friend!  *Trina