Reflections of Motherhood

I found this video through another blog that I follow. Dear Baby has quickly become one of my favorites! This morning Melissa linked to another blog that had posted this video and I then spent the next 4 minutes crying like a very hormonal pregnant woman who is finally realizing, this baby is coming and coming soon.....and I can't wait to meet the Lil Turkey!

Tex-Mex Turkey Meatloaf and Creamy Parmesan Mashed Potatoes

The meatloaf is a Weight Watchers recipe and the potatoes came from the most recent Food & Family. I just added some green beans and cherry tomatoes that I sauteed with a tiny bit of olive oil and a crazy amount of garlic. The potatoes were incredibly dense if that makes sense. I think the sheer amount of cheese may have had something to do with it. I also messed with the proportions a bit since the recipe serves 10. I am going to include the original recipe so that you can try cutting it yourself. The meatloaf was delicious and incredibly point friendly!

Ingredients - Meatloaf

1.5 lbs. gound turkey breast (if you use lean, I bet it's even fewer points)

1 c. chunky salsa

1 onion - finely chopped

1/2 c. frozen corn kernels

1/3 c. instant mashed potato flakes

1 egg white

2 garlic cloves - minced

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

Instructions - Meatloaf

1. Preheat oven to 400. Spray a baking sheet with spray.

2. Combine the turkey, 1/2 c. of the salsa, onion, corn, potato flakes, egg white, garlic, oregano, salt and pepper in a large bowl. Transfer the mixture to the sheet and form into a 4x9 loaf. Spread the remaining salsa over the top.

3. Bake until an instant read thermometer reads 165 (I don't think I own an instant read and I just sliced it open and it looked done. My thermometer read 145). Approx 45-50 min. Let stand about 10 min before slicing. Cut into 12 slices.

Serving size - 2 slices - 3 points

Ingredients - Potatoes

2 lb. red potatoes (about 8) cut into 1/2 inch chunks

1 c. chicken broth

4 oz. cream cheese - cubed

1/2 c. sour cream

3 TBSP. grated parmesan cheese

Instructions - Potatoes

1. Place potatoes in a large saucepan. Add broth and cover. Bring to a boil on high heat. Simmer on medium heat for 15 minutes, stirring after 8 minutes. Uncover and stir potatoes. Simmer, uncovered for 5-6 minutes or until potatoes are tender and most of the broth is absorbed.

2. Add cream cheese and reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan. Mash until potatoes are smooth and heated through.

Baked Turkey Chimichangas

This is part of the Weight Watchers Smart Comfort Food Series. I served it with baked cheese and refried bean nachos. Both Ben and Nick loved them. They had a great taste. I couldn't find the Monterey Jack cheese so I ended up using chedder.

Ingredients

2 spray(s) cooking spray
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream

Instructions

1. Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.

2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.

3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.

4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

5. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Serving size: 1 chimi - 5 points

White Turkey Chili - Crock Pot

Weight Watchers Crock Pot chili. This was tasty and easy. I didn't use the full 2 pounds of turkey but it was still good. Nick is pretty much obsessed with cilantro so he was excited to see that this recipe calls for it. In the bottom left corner of the picture is a spoon. It looks a little weird.

Ingredients

1 spray cooking spray

2 lbs uncooked ground turkey breast

1 large onion - chopped

2 garlic cloves - chopped

32 oz. chicken broth

1 tsp ground cumin

1 tsp dried oregano

1 tsp chili powder

30 oz. canned white beans - drained and rinsed

3 TBSP fresh lime juice

1/4 c. fresh cilantro - coarsely chopped

Instructions

1. Coat a large skillet with cooking spray. Cook turkey, onion and garlic over med/high heat,stirring occasionally, until turkey is browned - about 10 min. Drain off and fat.

2. Add turkey mixture and remaining ingredients to a crock pot. Cover and cook on low heat for at least 4 hours. Top with extra cilantro before serving.

Serving size - 1 c. - 5 points

Hearty Turkey Chili

This is another weight watchers recipe and it was so full of flavor I had to pass it along. The leftovers only lasted until the next day and Nick finished it off. I served it with homemade cornbread and Nick added Velveeta cheese to his.

Ingredients

cooking spray

1 tsp canola oil - I forgot to use this and didn't notice a difference

1 large onion - chopped

2 garlic cloves - minced

2 carrots - thinly sliced into rounds

1 lb lean ground turkey - I use Jennie-O extra lean and it wasn't too dry

2 TBSP chili powder

1 TBSP paprika

1 1/2 tsp crushed red pepper flakes

1 tsp ground cumin

2 tomatoes - chopped

1 c. canned tomato sauce - I used an entire 14.5 oz can

1 c. canned chicken broth - I used an entire 14.5 oz can

1 1/2 TBSP apple cider vinegar

15 oz can kidney beans - rinsed and drained

1 green pepper - chopped

salt, pepper

Instructions

1. Coat a large pot with cooking spray and place over medium heat

2. Add oil and onion - saute onion until soft, about 5-7 minutes. Add garlic and carrots. Cook until garlic is softened, about 1 minute. Add turkey - brown meat.

3. Add all remaining ingredients except salt and pepper. Bring mixture to a boil.

4. Cover, reduce heat and simmer until meat and veggies are tender - about 30-45 minutes.

5. Season to taste with salt and pepper and serve.