Mexican Meatloaf    ameatloaf1

This is a surprisingly easy and tasty meatloaf  recipe that uses enchilada sauce for a flavor boost!  You can make this with ground beef, turkey, chicken or buffalo–or mix together.

1 1/2 lbs ground beef

2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)  Use the leftover mix to fix stuffing as directed if you want–just adjust liquid a bit.
1 medium onion(s), chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce * Preheat oven to 375°F. Coat a broiler pan with cooking spray.

* In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.

* Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. I also sprinkle on a little bit of shredded cheddar about 15 minutes before cooking time is up.

Slice into 6 pieces and serve.

Easy Chicken, noodles and Dumplings–(yep, those good, comforting carbs!)

OK, so I like quick and yummy.  Between work and school, I need something easy, good and semi-healthy.  This recipe is it.  Now for those watching their sodium intake, you may want to substitute low-sodium ingredients.  I don’t know who to thank for this one—

  • 3 cans Progresso light chicken/noodle soup
  • 1 can chicken broth
  • 1 can Pillsbury biscuits

Combine soups with broth and bring to a boil.  Break biscuits into quarters and drop into broth.   Cover and reduce heat to medium.  Cook for 10 minutes covered and then remove the lid and cook 10 minutes longer.


Crock Pot Salsa Chicken

I can’t remember where I found this recipe–it could have been from the WeightWatchers Board or Amiee’s Adventures.

This is such an easy, yummy dinner and leftovers can be rolled up in a wrap for lunch the next day!

4 Frozen Chicken Breasts

1 Can Corn (drained)

1 Can Black Beans (drained and rinsed)

1 1/2 Cups ( more or less) Pace Salsa ~~I use about 3/4 mild and 1/4 of the hot.

1 8oz cream cheese

Place chicken breasts in crock pot–still frozen, add corn, beans and cover with salsa.

Cook for 8 hours.  Add cream cheese, (cut in chunks) during the last 30 minutes of cooking time.

Serve over buttered noodles.