My dinner tonight was very yummy and was major comfort food! The original recipe for the meatloaf muffins came from one of my favorite cooking magazines Cuisine at Home. However the original recipe called for ground chuck, whole milk and whole eggs. Overall not the most diet friendly. I have always made them with ground turkey, but this time I took what I learned from Roni’s Southwestern Turkey Burgers and included more veggies and used oatmeal and a little parmesan for flavor. The turkey was also extra lean/99% fat free! They were delicious, flavorful and plenty moist.

I also lightened up a twice baked potato. I love this style of spud, but because of the butter and cheese had relished them to Christmas only. But with low fat cheese and greek yogurt you get a really delicious version!

Are you a big meatloaf fan? If so, share your tasty secrets!!

Turkey Meatloaf Muffins
20 oz extra lean ground turkey
4 button mushrooms finely diced
1 cup finely diced onion
1/2 finely diced bell pepper
1 small finely diced zucchini
3 garlic cloves minced
1/2 cup egg beaters
1/2 cup oatmeal
1/4 cup grated parmesan
1 tsp thyme
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
salt & pepper

1/3 cup ketchup
1/3 cup dijon
1/3 cup brown sugar

Combine meatloaf ingredients, don’t overmix. Scoop into 12 sprayed muffin tin cups (one heaping ice cream scoop works for me). Top with sauce (don’t skip it is so good!). Bake at 400 degrees for 25 minutes.

Serving Size: 2 muffins for 5 WW points.

Twice Baked Potatoes
This recipe will vary based on the size of your potatoes, I purposely chose small potatoes to keep the points low. But a full potato (two halves) was more than I could finish!
4 small baking potatoes
4 oz non fat greek yogurt (ff sour cream would work)
1/4 cup fat free half and half
1/3 cup chopped green onion
2/3 cup low fat shredded cheese (I used WW brand)
Salt and Pepper

Bake potatoes at 400 degrees for 40 minutes wrapped in foil (you want the insides silky soft). Let cool so you can handle without burning off your skin! Split in half and scoop out insides, leaving enough to keep the skin as a sturdy vessel. Add yogurt and begin to mash with potato masher, add milk until creamy. Mix in green onions, and 1/3 cup cheese. Season with salt and pepper.

Place potato shells in baking dish, season with salt and pepper. Fill each evenly. Top with remaining cheese. Bake at 400 degrees until cheese is melted, bubbly and the outside a slightly golden and crispy.

Serving size: 2 potato halves for 3 points (again this is for a small potato, the size of the potato really matters!!)