From My Stovetop to Yours

Today we have one of mine and my husband's favorite dinners. It is a weekly staple and while you may wrinkle your nose at the sound of it; if you like Mexican food, it is a must try!

Here we have...
Mexican Meatloaf
Serves 6
Weight Watchers PointsPlus Value= 4 per serving

Ingredients:

Cooking spray

1/2 pound extra lean gound beef

1/2 pound lean ground turkey breast

2 large egg whites

2 oz cornbread stuffing dry mix (about 1 cup)

1 medium chopped onion

1/2 tsp chili powder

1/4 tsp ground cumin

4 oz canned green chili peppers, diced

8 oz canned enchilada sauce

Directions:

Preheat oven to 375 degrees 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. Slice into 6 pieces and serve.

**The Fabulous Way

We cook our meatloaf in a cupcake pan. Weird I know, but it cooks the meatloaf better and cuts down on the cooking time (only 35 min instead of 60)

From My Stovetop to Yours

I joined Weight Watchers last November and while I haven't really lost much weight, my husband and I have become quite the chef couple. So I thought a nice feature would be to share some yummy (and easy!) recipes to try on your own.

Slow Cooker Chicken Burritos

Servings: 12
Prep Time: 16 min
Cooking Time: 300 min
PointsPlus Value: 5

Ingredients:
1 clove(s) garlic clove(s), minced (medium)
1 small red onion(s), chopped
14.5 oz canned diced tomatoes, with chiles
15 oz canned kidney beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp table salt
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
1 pound skinless chicken thigh(s), cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortilla(s), about 7 inches in diameter each
3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions:
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3 quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture)

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold ride side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.