Meatloaf Cupcakes

Have you noticed the cupcake craze lately? I’ve seen lasagna cupcakes, taco cupcakes, mac and cheese cupcakes, etc…. I like the idea of that, actually. It’s a nice serving size for someone like me, who always takes way too much food. Yep, I’m one of those people.

You basically can take your favorite meat loaf recipe and mashed potato recipe and combine them to make a mini meatloaf cupcake. I used the recipe from Skinny Taste for the meatloaf part and thought it was very clever adding a zucchini in there for some more veggies. The lady at the grocery store charged me for a cucumber, instead of a zucchini so I lucked out on that one. You’d think if you worked at a grocery store you should be able to tell the difference between a zucchini and a cucumber??? The meatloaf was delicious and I just kind of tossed together all my favorite things in mashed potatoes like sour cream, parmesan cheese, and butter. Try these, you’ll really like them and they’re so cute!

Ingredients adapated from Skinny Taste

1.3 lb 93% lean ground turkey
1 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup ketchup
1 egg
1 tsp kosher salt

mashed potatoes

10 medium baby red potatoes
2 tablespoons of sour cream
3 tablespoons of butter
3 tablespoons of parmesan cheese
3 teaspoons of garlic powder
salt & pepper to taste
1 teaspoon of chopped chives

Directions

preheat the oven to 350°. Line a muffin tin with foil liners.

Bring potatoes a boil. Use a fork and prick them to see if they’re fork tender. If they are then they’re done. Mash the potatoes with a potato masher and mix the next 6 ingredients with the potatoes. Fill a piping bag with the potatoes.

In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish. Use a piping bag to frost the “cupcakes.”

Pumpkin Cupcakes with Pumpkin fluff frosting

pumpkin cupcakes 001

The Fall season is almost here, and that’s my favorite of all seasons.:)  It really felt like Fall today with a high of only 69 and there was a light cool breeze with rain. I’ve been craving something with pumpkin a lot lately and thought of pumpkin “fluff.” You take a can of pumpkin, a box of instant vanilla pudding mix, a 1/4 teaspoon of pumpkin pie spice and mix that together. Fold in the cool whip, and it’s delicious on it’s own. It’s even better as a frosting on top of some pumpkin cupcakes.

These pumpkin cupcakes only have 2 ingredients. 1 box of cake spice mix and 1 can of pumpkin puree. Very healthy cupcakes. You can add water or egg whites if you like and I added some water to make the batter a little more moist. Ben didn’t believe me at first when I told him there was only 2 ingredients in it. He ate one and asked me, you only added a can of pumpkin to these cupcakes? I said yep. Then he said “Good, I can eat three more of them, since they’re really healthy.” He loved just the cupcake part of them and I really like them with the pumpkin fluff frosting.

Servings: 24 Cupcakes

Nutrition Info (without fluff) Calories: 102, Carbs: 17.5g, Fiber: 0.9g, Protein 1.1g

Points Plus: 3

Ingredients

1 16.5 oz box of cake mix (I like using the spice mix)

1 15 oz can of pumpkin puree (not pumpkin pie filling)

Frosting:

1 15 oz can of pumpkin

1 box of instant vanilla pudding mix

1/4 teaspoon of pumpkin pie spice

1 container of cool whip

Directions:

Mix together cake mix and pumpkin puree. Add in about 1/4 cup of water if the consistency is too thick or if you please. Divide batter in muffin tins.

Meanwhile, mix together box of instant vanilla pudding and 1 can of pumpkin puree until the instant pudding is dissolved. Add in 1/4 teaspoon of pumpkin pie spice. Gently, fold in the whole container of cool whip. Once the cupcakes have cooled, frost the cupcakes with the pumpkin fluff frosting. Enjoy!

Bubble Up Pizza

You guys liked the bubble up enchiladas so much, that I decided to try the bubble up pizza version of it. I’ve seen it pinned so many times now, that the enchilada version has become my most popular post on my blog. Yay, thank you to everybody for making that post such a success!

The pizza version is just as good and easy as the enchilada version. I do however, like the enchilada version, best so far. Always keep a can of biscuits in your fridge and you can pull together a week night meal as easy as this, in a snap. Turkey pepperoni is actually pretty good too, and tastes just like the fatty kind. Minus the grease.  Go out and try some turkey pepperoni if you haven’t tried it yet.

Calories 378 | Fat 16.36g | Carbohydrate 34.36g | Fiber 1.3g | Protein 25.84g

Bubble Up Pizza Casserole from Weight Watcher Boards
8 servings
Points Plus = 10 per serving

1 pound 96% lean ground beef
2 teaspoons onion powder, or 1 onion, chopped
16 ounces tomato sauce
1/2 teaspoon dried basil
3 cloves garlic, minced
1 teaspoon Italian seasoning
15 ounces refrigerated buttermilk biscuits, buttermilk
Add whatever typical pizza toppings you like, green pepper, turkey pepperoni, mushrooms, etc.
1 1/4 cups part skim milk mozzarella cheese, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.

2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Mix in toppings of your choosing. Spoon mixture into a 9×13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.