Sweet Mini Turkey Muffins with Caramelized Onions

Yum!  My kids adore these little bite size meat muffins.  I make a whole batch (12 muffins) and they are gone before we all go to bed.  They just call out, when you open the fridge.  These gems are 3 points + weight watchers each so if you are following weight watchers than best not open the fridge after dinner.

If you don't have the time to caramelize the onion, than just chop it up and add it raw.  Caramelizing it, just brings out a real yummy sweet flavor but both methods are good.

Ingredients:

• 2 lbs. ground turkey
• 3 egg whites
• 1 cup or so shredded zucchini
• 1 cup salsa
• 1 cup quick cooking oats
• ½ tsp ground cumin
• 2 tsp dry yellow mustard
• 2 tsp black pepper
• 2 tsp chipotle pepper spice
• 1 tsp salt
• 2 diced celery stalks
• 1 sweet onion, caramelized with a little bit of EVOO or oil spray

Directions:

Pre heat oven to 375 and spray muffin pay with some cooking spray (or coat with a little olive oil) 

Mix all the ingredients in one large bowl until well combined.  Use your hands.   Roll the mixture into balls and place each one in the muffin pan.

Bake for 40 minutes or until cooked through.

Makes 12 muffins.

Nutrients per muffin: Calories: 121; Total Fat: 1.5g; Saturated Fat: 0.4g; Cholesterol: 37mg; Carbohydrate: 6.4g; Dietary Fiber: 1.2g; Sugars: 0.9g; Protein: 19.6g

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Baked Spaghetti Squash with Cheese

This recipe completely  surprised me and the whole family.  It was just that good.  Ive had spaghetti squash in place of spaghetti before and it was just OK.  So I wasn't super excited to try it out again but boy, was I wrong.  You really must try this recipe out, it is just that good!

Stuffed Spaghetti Squash
Vegetarian & Gluten Free (Serves 2)

1 medium spaghetti squash (total of about 4 cups)

1/2 tsp garlic powder
1/3 cup cottage cheese
1 egg white
1/2 cup tomato sauce or jarred spaghetti sauce
1/2 cup shredded mozzarella and Cheddar blend
Sprinkle  of Parmesan cheese for the top once it is baked

Optional toppings: Fresh basil, Parmesan cheese, crushed red pepper, green onions 

Prick the squash with a fork several times.  Pop in the microwave for about 6 minutes depending on the size.  It should be soft.  Cut in half length wise.  Scoop out all of the seeds. 

With a fork, scrap the inside of both halves to make it look like spaghetti.   In a separate bowl, add the pulled squash and tomato sauce and basil.   Fill the inside with 1/2 of this mixture evenly between 2 halves. Mix cottage cheese and egg together with garlic powder. Add cottage cheese on top of sauce mixture and top the rest of sauce mixture. Finish with mozzarella/ cheddar cheese. Pop it back in the oven for about 10-15 minutes, or until the cheese starts to bubble and brown. Pull it out of the oven, let cool for a few minutes, sprinkle with basil, Parmesan, and/or crushed red pepper and serve! This is so much cheesy goodness, you’ll forget that you’re also getting in a few servings of vegetables. : ) 

You could use a casserole dish instead of baking it in the spaghetti squash but hey, why bother with the dirty dish!

Calories 99 Fat 5g  Fibre 1 Carbs 11 Protein 5 grams 
WW Points Plus 3+

Adapted from I heart Vegetables




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No Fry Chicken Tenders for Under 100 Calories 3 points +

Have you heard the news lately about chicken fingers/ tenders at fast food restaurants?  If not check out the article here.  They are made out of some very nasty stuff, including 50 percent skeletal muscle.  Eeek!  I'm sure you can find some decent frozen ones in the super market but at least you know now, to be sure to check out the label!  But, these ones are so easy, you really won't save too much time buying the frozen ones and these ones you know exactly what goes into them! 

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