Bacon Wrapped BBQ Meatloaf

Meatloaf is one of those comfort foods that has been a staple in most households for ages. EmilyBites has come up with one that fits into the comfort food AND is healthier. I used the barbecue sauce that I posted a couple weeks ago and it is perfect. Plus a serving size is 2 slices!

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 239 calories, 11g carbs, 9g fat, 30g protein

Ingredients:

3/4 lb 95% Lean Ground Beef

3/4 lb Extra Lean Ground Turkey

1/2 cup Chopped Onion

7 T Barbecue Sauce, Divided

1 T Mustard

1 1/2 t Chili Powder

1 t Garlic Powder

1/2 t Salt

1/2 t Black Pepper

12 Fat Free Saltines, Crushed

1 Large Egg

8 Strips Turkey Bacon

Directions:

1. Preheat oven to 350 degrees

Taco Seasoning

Are you at home and have a taste for tacos but you don't have the packet? Here is a way to make the taco flavors without the packet. I found this on Allrecipes.com and it has been my go to mix ever since. If you like it a little spicier you can add more red pepper flakes but be careful you can go overboard really quickly.

Nutritional Information (calculated on myfitnesspal.com): 0 weight watchers points plus. 8 calories, 1g carbs, 0g fat, 0g protein, 208mg sodium*.

Ingredients

1 T Chili Powder

1/4 t Garlic Powder

1/4 t Onion Powder

1/4 t Red Pepper Flakes

1/4 t Dried Oregano

1/2 t Paprika

1-1/2 t Ground Cumin

1/2 t Sea Salt

1/2 t Ground Black Pepper

Directions

Mix all ingredients in a bowl and use as you would a standard taco seasoning packet.

*Note: Most Taco Seasoning Packets range between 265-480mg sodium.

Crock Pot Turkey White Bean Pumpkin Chili

I forgot that I left my car in the driveway last night instead of the insulated garage and it was completely frosted over this morning (brrrr!) I wish I had this in the crock pot for dinner tonight instead of a couple weeks ago. It would be great to come home to a nice warm and already made bowl of chili to warm me up. I found this on Skinny Taste a while back and waited for a cold day to make it.

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 262 calories, 21g carbs, 3g fat, 37g protein.

Makes 9 - 1 cup servings!

Ingredients

2 lb 99% Fat Free Ground Turkey

1/2 t Extra Virgin Olive Oil

1 Small White Onion, Chopped

3 Garlic Cloves, Minced

1 t Chili Powder

2 Bay Leaves

2 t Ground Cumin

1 t Oregano

2 (15 oz cans) White Northern Beans, Drained and Rinsed

15 oz can Pumpkin Puree (Make sure it is not pumpkin Pie Filling!)

4.5 oz Can Chopped Green Chilis

Slow Cooker Baked Chicken Burritos

My Sous Chef inspecting the spices

When I first ran across this recipe on Laaloosh I was wondering how someone would slow cook a burrito. Well only the filling is slow cooked, it is then wrapped and covered in enchilada sauce and a small amount of cheese and baked. These are packed with so much flavor I am trying to figure out when I can make them again!

Ingredients

1 lb Skinless Boneless Chicken Breasts

1 - 15 oz can Diced Tomatoes

1 Large Green Pepper, Sliced Thinly

1 - 4 oz can Chopped Green Chilies
1 can Jalapeno Infused Black Olives

1 Medium Red Onion, Sliced Thinly
4 Cloves Garlic, Minced
1 Packet Taco Seasoning*

8 Tortillas
1 - 15 oz Can Enchilada Sauce
1 c Reduced Fat Mexican Cheese

* I created my own taco seasoning because I don't like the amount of sodium in normal mixes. I will list that recipe below.

Directions

1. Place Chicken, Tomatoes, Green Pepper, Green Chilies, Black Olives, Onions, Garlic, and Taco Seasoning in the Slow Cooker. Cook for 5-6 Hours on Low.

Chicken Enchilada Skillet

I LOVE Mexican food so when I ran across this recipe on Emily Bites I had to try it. I combined it with a corn soup to complete the meal. I will post that recipe later. I made the soup yesterday and chilled it overnight for today. Today I prepped all the ingredients before I started cooking to make a quick easy cooking process. The Enchilada Skillet is 8 points plus for 1/6 of the skillet.

My Complete 14 pt meal

Ingredients

1.5 lbs Frozen Chicken Breasts

3 cans Red Enchilada Sauce

1 t Canola Oil

1 Small Onion, Diced (I used a small vidalia)

3 Garlic Cloves, Minced

3 T Chili Powder

1/2 t Salt

2 t Cumin

2 t Sugar

15 oz Can tomato Sauce

1/2 c Water

1-1/4 c Canned Black Beans, Drained and Rinsed

8 - 6 inch Corn Tortillas, Cut Into Bite Size Pieces

4 oz can Chopped Green Chilies

1-1/2 c Reduced Fat Shredded Sharp Cheddar

Directions

1. Place frozen Chicken Breasts in slow cooker and cover with Enchilada Sauce
2. Cook on high for 4-5 hours
3. Take Chicken out of the slow cooker and discard remaining Enchilada Sauce.
4. With two forks shred chicken
5. Heat Oil over medium heat in a large skillet. Add Onions and cook until softened.
6. Add Garlic, Chili Powder, Salt, Cumin, and Sugar and stir to mix.
7. Add Tomato Sauce and Water, stir to mix and simmer until thickened.
8. Add Chicken and Black Beans, stir to mix.
9. In a separate pan add cut up Tortillas and spray with cooking spray stir until heated through.
10. Add Tortillas, Green Chilies, and 1 c of the Sharp Cheddar
11. Mix until well combined
12. Top with remaining Sharp Cheddar and Cover until cheese is melted on top.

I used a 4qt Crock Pot

I love shredding Slow Cooked Chicken it is sooooo easy.

I made the Tortillas into about 3/4" x 3/4" pieces

All my Prepped Non-Canned Ingredients

Simmering the sauce before adding the Chicken and Beans