Tag Archives: weight watchers

Pumpkin Meatloaf Muffins with Cranberry Topping and Apple-Potato Pancakes.

again, it's not so pretty. has anyone ever taken a good picture of meatloaf?

By now I think everyone is aware of my obsession with pumpkin, and now that the weather has changed, I’m craving comfort food, and I do love me a good meatloaf.  The grocery store had ground turkey on sale last week for 2/$5 so I took advantage and stocked up.

We’ve recently taken to making meatloaf in muffin form since they’re single size servings, easy for little hands to pick up, and freeze really well.  Plus, they look really cute when you “frost” them with mashed potatoes.

The Husby, Fruitaholic and I all enjoyed these muffins, but thought they were a little on the bland side.  It’s really my fault since I didn’t use any seasoning whatsoever besides sage, salt and pepper.  I’ll definitely make this again, but next time I’ll use a mirepoix (Trader Joes sells a prechopped mix, which is good since I’m time constrained), some garlic, allspice and more sage to add a little bit more flavor.

Pumpkin Meatloaf Muffins with Cranberry Topping – adapted from Veggie by Season.

– 1 lb. Ground Turkey

– 1 Cup Pumpkin Puree

– 1 Egg

– 2/3 Cup Oatmeal

– 1 tsp. Sage

– 1 Tbsp. Worchestershire

– Salt and Pepper, to Taste

– 1 cup Whole Berry Cranberry Sauce

Preheat oven to 400.  Lightly coat a muffin tin with cooking spray.

Combine all ingredients except cranberry sauce in a mixing bowl.  Scoop portions into muffin tin, leaving about 1/4 inch at the top of each round.

Bake for 30 minutes.

Heat cranberry sauce until warm.  Spoon on top of each meatloaf muffin.

Apple-Potato Pancakes – from Weight Watchers

– 1 Potato, peeled

– 1 Apple, peeled, cored and quartered

– 4 tsp. Onion Flakes

– 1 Egg

– 1/4 tsp Cinnamon

– Salt and Pepper, to taste

Shred potato and apple using a box grater.  Stir in onion flakes.  Transfer to a strainer and press out as much liquid as you can.  Wait one minute, then press again to drain.  Stir in egg, cinnamon, salt and pepper.

Coat a skillet with cooking spray and heat over medium-high.  Using a cookie scoop and working in batches, drop potato mixture into skillet and flatten to form a pancake.  Cook until golden, about 3 minutes, then flip and do the same.

Roasted Honey Ricotta Figs.

Well folks, this here post marks the end of the dinner party series.  It only seems fitting to feature the end of our meal — DESSERT!!

Again, food photography is not my strong point.

Roasted Honey Ricotta Figs – adapted from Weight Watchers and Food Network

– 12 Figs, halved

– 2 Tbsp Chevre (we used Trader Joe’s Chevre with Honey)

– 6 Tbsp Ricotta

– 2 Tbsp Fresh Thyme Leaves

– Fresh Ground Pepper, to taste

For the Sauce:

– 1 Tbsp Butter

– 3 Tbsp Honey

– Pinch of Cinnamon

– Salt, to taste

Preheat oven to 400.  Place figs, cut side up in an 8×8 square baking dish.

Meanwhile, melt butter and mix in honey, cinnamon and salt.  Drizzle mixture over the figs and roast for 10-15 minutes.

While the figs are roasting, combine cheeses and thyme.  When the figs are done, spoon cheese mixture over the figs and top with a few grinds of fresh pepper.

**We had extra pistachios left over from another dish so we used those to top as well.  Also, once we transferred the figs to the the serving dish, we drizzled the figs with the leftover honey-butter mixture that was left in the baking dish.

Orzo Salad with Watermelon and Feta.

yeah, i could really use a new camera. sorry for the ugly picture.

My son is what we like to call, a fruitaholic.  It’s always a sure bet that no matter what else is on his plate, he will immediately lunge at the fruit.  While he enjoys all types of fruit, his favorite is definitely watermelon, and it is his unconditional love that inspired this dish.

In the summer months, we always have had watermelon in our fridge, seeded, ready and available for all of the Fruitaholic’s fruit needs.  So when I came across this recipe, I was really intrigued by it.  And when MC suggested a Mediterranean theme for our dinner party, I knew this side would be the perfect addition to our menu.

And now that the weather here in Chicago has turned (boo), I apologize for tempting you with such a crisp and refreshing dish that is perfect on a warm summer night.  But I look at this recipe as a stepping stone…  It would be equally as delicious substituting  a combination of grapes and blue cheese, peaches and shaved parm, gorgonzola and pear, or pomegranate and goat cheese for more of a fall flavor.

Orzo Salad with Watermelon and Feta – From Weight Watchers

– 1 cup Uncooked Orzo

– 2 cups Watermelon, seeded and diced

– 1/2 cup Feta Cheese

– 1 Tbsp. Olive Oil

– 1/2 cup Fresh Basil, sliced thin

– Salt and Pepper, to taste

Cook orzo according to package directions.  Drain and rinse under cold water, allow to cool.  Toss with remaining ingredients in a medium serving bowl.

MC’s Stuffed Chicken Rollettes with Spinach Salad.

I have something to admit to y’all.  I really can’t take any credit for this dish.  I didn’t have any part in cooking it.  I did, however, take part in the consumption of our entree.  This dish was prepared by my dear friend MC, the very person who the dinner party was in honor of.

MC and I met back in 2006, when we were working for the Coffee Devil and we’ve been besties ever since.

The one good thing the Coffee Devil bestowed upon the world.

When MC moved back to the Northeast in 2009, it was hard to get used to not having her around.    She’s my sister from another mister.  But, people, she’s onto bigger and better things and in about 2 years, I know she’s going to come running back to sweet home Chicago.

And so I present to you, MC’s Stuffed Chicken Rollettes with Spinach Salad – slightly adapted from Weight Watchers

– 2 tsp. Olive Oil, divided

– 1 Onion, chopped

– 10 oz Fresh Spinach

– 1 tsp lemon zest

– 1/4 cup Feta Cheese (we used low-fat)

– 1/4 cup Dried Apricots, chopped

– 1 tsp Salt

– 1/2 tsp Pepper

– 1 lb. Boneless Skinless Chicken Breast Cutlets

In a large nonstick skillet, heat 1 tsp olive oil.  Add onion to pan and saute until golden, about 5 minutes.

Wilt spinach, stir in zest, feta, apricots, salt and pepper.  Set aside

Divide spinach mixture between cutlets.  Roll up and secure with toothpicks.  Sprinkle with remaining salt and pepper.

In the same skillet, heat remaining oil over medium-high heat.  Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.  Remove toothpicks before serving.

We served the Stuffed Chicken Rollettes over a spinach salad with an easy dressing of olive oil, lemon juice, salt and parmesan cheese.