Turkey/spinach muffins

These muffins are yummy! first pic is the mix, i did not use the whole box of spinach, and have enuf of that leftover for another batch! second pic is after they were cooked, last one is on the plate with parmesan cheese on top. Next batch will have cheese in them too! I did not add mushrooms as the recipe calls for, or the shallots. And substituted Kaye's Natural Parmesan protein chips for the bread crumbs for extra protein :)

Spinach-Turkey Meatloaf made in Muffin Pans (recipe from Susan Maria's bulletin board)

created by ElisaB

One 1-pound package Ground Turkey

1 package frozen Spinach, water squished out of thawed

Mushrooms, chopped, about 1 1/2 cups fresh

Chopped, minced garlic to taste

Chopped Green Shallots, 1 bunch

1 Chopped onion

Fresh Parmesian Cheese, about 1/2 cup

Italian Bread Crumbs, 1/2 Cup

2 eggs

olive oil, minimal to cook onions, mushrooms and garlic

I start with chopping mushrooms, onions and garlic and cook til soft, then set aside

to cool. I then drain out the oil I used to cook, and set aside to cool.

In a bowl I add frozen thawed spinach, package of lean ground turkey, eggs,

parmesean cheese, cooled cooked mushroon/onion mixture, italian bread crumbs, salt

and pepper to taste, and I also throw in Oregano to taste. I mix them all up like

meatloaf. I throw into VERY well PAM sprayed muffin pan and bake at 350 for half hour.

These then freeze so great and are healthy.

Makes 12 servings. Per Serving: 156 Cal; 16 g Protein; 7 g Tot Fat; 5 g Carbs;

1 g Sugar; 192 mg Sodium

Turkey Loaf

LOW-CAL TURKEY LOAF 

1 1/2 lbs. ground turkey

1 lg. grated carrot

1 sm. chopped onion

1/2 c. dry bread crumbs

2 lg. eggs, slightly beaten

1 (8 oz.) can tomato sauce

Combine all ingredients. Mix lightly and press into greased 9x5 inch loaf pan. Bake 1 hour at 350 degrees. (180 calories per serving.)

Nutrition Facts

8 Servings

Amount Per Serving

Calories 199.2 

Total Fat 7.8 g 

Total Carbohydrate 12.8 g 

Dietary Fiber 2.2 g 

Sugars 4.8 g 

Protein 20.6 g 

found on a wls recipe group on Yahoo.

SF Cherry Pie

It tastes good but looks strange. splenda, cream cheese (i used light), and egg. blend till mixed, thats when it looked like cottage cheese cuz the cream cheese chunked a bit. bake in graham crust, chill in fridge. top with sf coolwhip when serving. it hit the spot but im over the top full!

Meat crust pizza

Here are some pix of the meat crust pizza that I just made. 1 lb ground beef, 2 eggs, and I used 1/2 cup of Kaye's Natural parmesan chips crushed. Mix all together, spread on cookie sheet, bake in 350 degree oven for 15 min. top with any pizza ingreds you want. I used pepperoni, italian sausage, homemade pizza sauce from tomatoes in my garden, and lots of cheese. I forgot the onions, oh well! then cook for another 10 min till cheese melted. After it cooled, I sliced it an you can see the last pic is 2 pieces on my plate. I had 3 pieces and am full! Yummmmy! Hubby liked it too. Next time I will use ground turkey.

Whats cooking on Labor Day?

Here's what ive been doing today: made a big batch of sf hot chocolate for a friend and myself to split. This is the big bowl (see stove top size for reference) with all the dry ingredients in it b4 I stirred it up and then put in food processor to grind it up to a finer powder.

This made 19 cups of mix.

sugar free hot chocolate mix

1- 25.6 ounce package non-fat dry milk

2 - boxes Nestle's Quick (no sugar added)

2 - 8 ounce jars French Vanilla creamer OR 16 OZ EXTRA CREAMY CREAMER

1 1/2- cup Splenda

3/4 - cup cocoa

2 Boxes Chocolate Sugar Free Instant Pudding mix

Mix well,

I NOW RUN THIS ALL THRU THE FOOD PROCESSOR AND WE LIKE IT SO MUCH BETTER AS IT DISSOLVES BEST THIS WAY...

Store in air tight containers.

Makes 7 to 10 pints of mix.

When ready to serve, add 3 heaping tablespoons (or more according

To taste preference or size of cup) of mix to boiling water, stir well.