Pizza Meatloaf with Ranch Roasted Red Potatoes

Next was a requested meal of meatloaf and potatoes. Over the years I've done SEVERAL different versions of meatloaf. This past week I found an amazing recipe on .... YES you called it Drizzle Me Skinny for Pizza Meatloaf. My husband actually liked it so much he has asked that we do it again soon. To go with the meatloaf I found a skinny Ranch Roasted  Red Potatoes on Laaloosh that was really tasty also.

Pizza Meatloaf:

Ingredients

• 1.5lbs raw extra lean ground beef
• ½ cup diced peppers
• ½ cup diced onion
• ½ cup panko bread crumbs
• ⅓ cup reduced fat shredded mozzarella
• ⅓ cup pizza sauce
• 2 tsp italian seasoning
• 20 pepperoni slices, cut into small pieces (56g)
• Topping
• 2 Tbsp pizza sauce
• ¼ cup reduced fat shredded mozzarella
• 15 pepperoni slices (42g)
• Sprinkle of italian seasoning

Instructions

1. Preheat oven to 350F, line a baking sheet with parchment paper (use a baking sheet with raised edges as there will be grease from your beef as it's cooking)
2. Cut your 20 slices of pepperoni up into small pieces.
3. In a large bowl mix all of your ingredients together using your hands (except topping ingredients)
4. Form into a log shape, approx 10 inches long.
5. Bake in oven for 55 minutes, remove from oven and spoon your 2T pizza sauce on top. Add cheese and top with pepperoni slices and seasoning. Return back to oven for 15-20 minutes.
6. Let cool for 5 minutes then cut into 8 slices. Each slice is 4sp or 4pp
7. *Note, you can cut slices thinner for more of a yield, there is 34 smart points in total in recipe based of my ingredients, so if you cut into 10 slices you can do the math.. Feel free to add extra 0 point toppings such as mushrooms..
8. * I added pictures of the nutritional info for both my pepperoni and my cheese so you can compare with a similar brand.

ALEXIS NOTES: I used Turkey pepperoni.

Ranch Roasted Red Potatoes:

Ingredients

• 12 oz red potatoes, washed and quartered
• 1 packet Ranch Dressing Dry Mix
• Non fat, olive oil cooking spray
• 1 tsp salt

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl add potatoes and spray lightly with the cooking spray. Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.
3. Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.
4. Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, approximately 20-25 minutes.

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Chicken Bacon Alfredo Pasta Bake (Drizzle Me Skinny)

Another Hit meal that I prepped a head of time and put in the oven right before I went to sit in the sauna to kick this sinus infection.  Now my turkey bacon got a little darker then I wanted but I will eat bacon any way .. lol.

Another great recipe from my new favorite site for meal planning, Drizzle Me Skinny! She posted this Chicken Bacon Alfredo Pasta Bake and I knew I had to make it! I was in heaven and even slipped in some broccoli and no one cared!

Ingredients

• 2 cups (uncooked) 100% whole wheat high fiber pasta (see picture below for the kind I use)
• 10 oz cooked shredded chicken breast
• 1 cup reduced fat alredo sauce
• ¼ cup light ranch dressing
• ¼ cup almond milk
• ⅔ cups light shredded mozzarella cheese
• 4 slices Oscar Mayer center cut bacon, cooked and crumbled (as an alternative you can use bacon crumbs or turkey bacon)

Instructions

1. Boil your pasta on the stove.
2. Preheat oven to 350F, spray a 9x13 casserole dish.
3. In a large bowl mix your pasta, cooked chicken, alfredo sauce, ranch and milk together.
4. *Optional, feel free to add in vegetables, I just choose not to. It will not increase the point values
5. Pour out into your casserole dish and top with cheese and then your bacon.
6. Bake in oven for 20 minutes. Cut into 6 servings.. 6pp and 7sp per serving

Alexis Notes: I used turkey bacon (which got a little darker then needed) and I added broccoli. I also cheated and threw this all into the casserole dish and baked it in the oven at 350 for 50 min. The noodles went in uncooked and the juices and etc cooked them. I also added in 1/2 cup of broth (which will throw off your numbers, I'm not doing WW just like healthy meal options).

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Don't forget to see the parties I link up to HERE.

Skinny Easy Taco Pie (Drizzle Me Skinny)

As some of you may have seen on facebook I'm fighting a sinus infection. That with work being off the chain busy, I'm behind on my post. I'm writing this right now sitting in my sauna at home hoping to sweat this crud out!

Since I've been under the weather I've been trying out some new meals that aren't too time consuming. I have come across this amazing site Drizzle Me Skinny! I'm in love with her recipes AND she actually will comment back to me on Instagram! OK this may seem silly but it really impresses me when ppl comment back.  She posted a top 10 recipes family favorite meals and this Taco Pie was on it. I must say I could have ate the whole pie myself!

Ingredients

• 1 pack of Pillsbury reduced fat crescent rolls
• 1lb lean ground beef
• ⅔ cup of salsa
• 1 package of taco seasoning
• ⅔ cup light grated cheese
• *Optional to top with lettuce, tomatoes and onions etc

Instructions

1. Preheat oven to 350F
2. Heat up your ground beef in a frying pan on stove, once cooked drain fat. Add salsa and taco seasoning, I only use half the pack of seasoning so it is not to strong tasting. Simmer for 5 minutes.
3. Place your crescent rolls into a 9 inch pie dish, making sure to cover all areas. This may require breaking up some of the rolls to fill in spaces. Pre-bake crust for 5 minutes to avoid the middle not cooking through..
4. Place your meat mixture into the pie dish and spread evenly, sprinkle with cheese.
5. Bake in oven for approx. 10-12 minutes, checking often. Serves 6 at 8sp or 7pp per slice.

Alexis notes: I used a thin crust pizza dough instead of crescent rolls (it was a little less calories etc and easier to work with). I did add a little salsa and non fat sour cream on the boys meals.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.