Wednesday, December 30, 2015

Mini Meatloaf


1 1/2 pounds ground beef
1 cup plain unseasoned bread crumbs
3 large eggs, lightly beaten
3 tablespoons milk
1 garlic clove, finely chopped
1 medium onion, finely chopped
1/4 teaspoons salt
1 teaspoon minced fresh thyme
3/4 teaspoon freshly ground black pepper
3 tablespoons ketchup
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce


    1. Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.
    2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
    3. Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center but not set.
    4. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.
Per serving: 409.3 calories, 264.5 calories from fat, 29.4g total fat, 11.0g saturated fat, 85.4mg cholesterol, 713.0mg sodium, 13.9g total carbs, 1.0g dietary fiber, 1.7g sugars, 20.7g protein

Nutritional analysis provided by TasteBook, using the USDA Nutrition Database

  August 2009 

 The Deen Bros. Take It Easy

WW Individual Creamy Chicken Pot Pies

4.5 Stars
Individual Creamy Chicken Pot PiesRatings (87)
7PointsPlus Value
Prep time: 25 min
Cook time: 43 min
Other time: 0 min
Serves: 8
Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.


  •  5 tsp unsalted butter, divided   
  •  1 1/2 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size chunks   
  •  4 rib(s) (medium) uncooked celery, thinly sliced (about 2 ½ cups)   
  •  4 large uncooked carrot(s), diced (about 2 cups)   
  •  1 large uncooked onion(s), chopped (about 1 ¼ cups)   
  • 1/4 cup(s) all-purpose flour   
  • 3 1/2 cup(s) reduced-sodium chicken broth   
  • 1 cup(s) frozen baby peas   
  • 2 oz low fat cream cheese   
  • 1 Tbsp fresh thyme, chopped (or to taste)   
  • 1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper, freshly ground   
  • 8 oz reduced fat crescent roll dough   


  • Preheat oven to 400ºF.
  • Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside.
  • Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
  • Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally.
  • Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through.
  • Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each).
  • Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle).
  • Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes. Yields 1 pot pie per serving.


  • Don’t have 8 ramekins or custard cups? Not to worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll crescent dough and press at perforations to seal. Top baking dish with full sheet of dough, letting ends hang over sides of dish (poke a few holes in crust). Bake until filling is bubbly and crust is golden, about 11 to 13 minutes.

    For a decorative touch, sprinkle dough with fresh thyme leaves before baking.

Potato-Crusted Mini Quiche

Makes 6 mini quiche
  • 1 large floury potato, about 250 grams (I used Russet)
  • 2 tablespoons finely grated good-quality Parmesan cheese
  • 4 strips bacon, diced
  • ¼ onion, peeled and chopped
  • 100 grams fresh mushrooms, diced
  • 2 eggs
  • 50 ml heavy cream
  • 30 grams good-quality cheddar cheese, grated
  • ¼ teaspoon salt
  • Freshly ground black pepper
  1. Preheat the oven to 175 degrees Celsius. Lightly grease a muffin tin and line the bottom with parchment paper so the quiche can be removed easily.
  2. Peel and shred the potato. Squeeze out the excess water and place it into a mixing bowl. Stir in the Parmesan cheese. Divide the potato mixture into 6 and scoop into the muffin tins, pressing the potato mixture until the potato comes up to the side. Brush lightly with oil and bake for 20 to 25 minutes until golden. Remove from oven and set aside.
  3. Lower the oven temperature to 150 degrees Celsius.
  4. Sauté bacon in a small non-stick frying pan over medium-low heat until oil has rendered and bacon is slightly crispy. Add in the diced onion and sauté until onion has softened and is translucent.
  5. Push the bacon and onion aside and add in the mushrooms. Sauté until mushrooms have softened and shrink in size. Remove from heat and let cool for 10 minutes.
  6. Whisk eggs, cream and cheddar cheese together. Whisk in the ¼ teaspoon salt and black pepper. Stir in the bacon-mushroom mixture.
  7. Divide the quiche mixture among the 6 potato crusts. Bake for 20 to 25 minutes until the quiche has set and a skewer inserted into the center comes out clean.
  8. Let cool on wire rack. Run a thin knife around the quiche and lift it out. The quiche are best served warm, but still taste awesome at room temperature!
- Crust recipe adapted from Little Grazers
- Filling recipe adapted from Kelly Siew Cooks

WW Turkey Taco Cups

Turkey Taco Cups
Weight Watchers Recipe
5 Stars
Ratings (45)
7PointsPlus Value
Prep time: 25 min
Cook time: 15 min
Other time: 10 min
Serves: 8
This vegetable-packed filling is full of healthy black beans and lean ground turkey. Spoon it into homemade taco cups for a marvelous main meal.


  • 9 spray(s) cooking spray   
  • 8 medium flour tortilla(s), 7-inch   
  • 1 pound(s) uncooked 93% lean ground turkey   
  •   1 small uncooked onion(s), chopped   
  •   1 small sweet red pepper(s), finely chopped   
  • 2 Tbsp reduced sodium taco seasoning   
  • 1 tsp table salt   
  • 1 tsp canned chipotle peppers in adobo sauce, chopped   
  •   15 oz canned diced tomatoes   
  •   15 oz canned black beans, rinsed and drained   
  •   3/4 cup(s) frozen corn kernels, thawed   
  • 1/2 cup(s) low fat shredded cheddar cheese, Mexican blend   
  • 2 Tbsp cilantro, chopped   


  • Preheat oven to 400ºF. Lightly coat tortillas with cooking spray; gently pleat and place one tortilla, sprayed-side down, in each of 8 large muffin holes. Bake until crisp, 12-15 minutes; remove and let cool.
  • Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion and pepper; cook, breaking up turkey, until turkey is cooked through and onions are soft and translucent, 8 minutes.
  • Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans and corn; heat through. Spoon 1 c filling in each tortilla cup; sprinkle with cheese and cilantro and serve.
  • Serving size: 1 taco cup.

WW Mini Shepherd’s Pies

Mini Shepherd’s Pies
Weight Watchers Recipe
4.5 Stars
Ratings (30)
5PointsPlus Value
Prep time: 25 min
Cook time: 35 min
Other time: 0 min
Serves: 6
These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner.


  •   1 1/4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces   
  • 1 tsp table salt, divided   
  •   1 medium uncooked scallion(s), finely chopped   
  •   2/3 cup(s) fat free skim milk   
  • 1 pinch black pepper   
  • 1 spray(s) cooking spray   
  •   3/4 pound(s) uncooked 93% lean ground beef   
  •   1 small uncooked onion(s), finely chopped   
  •   2 medium uncooked carrot(s), finely chopped   
  • 1 clove(s) (medium) garlic clove(s), minced   
  • 2 1/2 tsp garlic herb seasoning   
  •   1 cup(s) no salt added canned tomato sauce   
  •   1 1/4 cup(s) frozen cut green beans, thawed   
  • 6 Tbsp low fat shredded cheddar cheese   


  • Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.
  • Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside.
  • Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.
  • Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes.
  • Serving size: 1 shepherd’s pie


  • If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.