Monday, April 30, 2012

Monday Menu Planning & Meatloaf Cupcakes

Hadley is down for an extremely early nap. Sweet little baby... this weekend wore her out!

So now I am sitting down to menu plan for this week because I neglected to do so before we left town last week. And, well.. the cupboards are bare.

Here is a household favorite we enjoyed last week...

Skinny Meatloaf Cupcakes with Mashed Potato Frosting
Barely adapted from: Gina's Weight Watcher Recipes

Meatloaf Cupcakes:

  • 1.25 lb of 93% lean ground turkey
  • 1 cup grated zucchini
  • 3 tbsp onion, minced
  • 1/2 cup seasoned breadcrumbs {We sometimes use oats}
  • 1/4 cup ketchup
  • 1 egg
  • 1tsp kosher salt
Mashed Potato Frosting:
  • 1 lb (about 2-3 medium) gold potatoes, peeled and cubed
  • 2 garlic cloves, peeled and halved
  • 2 tbsp fat free sour cream
  • 2 tbsp fat free chicken broth
  • 1 tbsp almond milk {or regular}
  • 1/2 tbsp butter
  • kosher salt to taste
  • dash fresh ground black pepper
  • 2 tbsp fresh thyme

::Preheat the oven to 350 degress, and line a muffin tine with foil. 

:: Peel and cube potatoes, then place with garlic in a large pot with a pinch of salt and enough water to cover. Bring to boil; cover and reduce heat. Simmer for 20 minutes or until potatoes are soft.

::In a large bow, mix the turkey, zucchini, onoin, breadcrumbs, ketchup, egg, and salt. Use an ice-cream scoop to place the meatloaf mixture into the muffin tins. Flatten down the top of each cupcake with a fork. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto serving tray.

:: Drain and then return the potatoes and garlic to pot. Add sour cream and the remaining ingredients, and then mash until smooth. Season with salt & pepper. 

:: Pipe the potato frosting onto the meatloaf cupcakes and serve. {We usually pair these with green beans and steamed broccoli}


Servings- 6
Serving Size- 2 Cupcakes
WW Points+ - 6 pts per serving


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