Skinny Meatloaf ... Cheeseburger Meatloaf Pie

Another Addition of Sunday Supper Meal Ideas ... Meatloaf is always a hit with my boys! This was no exception, it was so perfect and low fat! Enjoy, hope you give it a try for your Sunday Supper.

On to another meatloaf that is tasty and will allow you to watch your calories at the same time!  I love Emily Bites and she has knocked it out of the park with this Cheeseburger Meatloaf Pie.  This has so much flavor and was a perfect meal for the family.

Ingredients:
5 oz fat free evaporated milk
½ cup plain dry breadcrumbs
1 tablespoon McCormick Hamburger Seasoning
1 lb raw 95% lean ground beef
1/3 cup ketchup
2 teaspoons mustard
3 oz 50% light sharp cheddar cheese, (3/4 cup) shredded

Directions:
1.    Pre-heat the oven to 350. Lightly mist a 9” glass pie plate with cooking spray and set aside.
2.    In a large bowl, combine the evaporated milk, breadcrumbs and hamburger seasoning and mix. Add ground beef and combine thoroughly (I just use my hands). Press the meat mixture into the bottom of the prepared pie plate and bake for about 20 minutes until meat is almost browned through. Remove from the oven and drain juices.
3.    Spread ketchup across the top of the meatloaf. Squeeze the mustard back and forth across the surface of the pie in both directions, crisscrossing (I measured and this is about 2 teaspoons of mustard). Sprinkle the cheese over the top of the whole pie and place back in the oven for an additional 5 minutes until cheese is melted and meat is no longer pink.

ALEXIS Notes:  I used ground turkey (it was on sale), I couldn't find the hamburger seasoning so I used Taco seasoning I had on hand.  I shop at grocery outlet and they don't always have exactly what I need so I used a Chucky Cheese Spicy Blend that they had (added a little extra calories, but I did use turkey so maybe it balanced out?).  I also used Dijon Mustard (I admit I hate mustard and can manage only with dijon so it was all we have in the house).

Not your Mama's Meatloaf!
Do you do Meatloaf?

Thanks for Stopping by!

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

Soups On ... Cheeseburger Soup (WW 7 Points)

Keeping with warming up our belly in this cold weather with out all the extra pounds that can come with that.  I hit up Emily Bites again for another yummy recipe.  I knew this would be a HUGE hit with the boys, and I was right they ate 2 bowls each (EVEN Rick did which he never does).  I've made a version of this before but I really loved this version of Cheeseburger Soup.

Ingredients:

1 ½ tablespoons light butter, divided

1 hamburger bun with sesame seeds

A pinch of garlic powder and salt

1 celery stalk, diced

1 small onion, diced

2 garlic cloves, minced

¾ lb of 95% lean ground beef

1 ½ - 2 teaspoons McCormick Hamburger Seasoning 

1 ½ cups fat free, low sodium beef broth

1 (10.75 oz) can of Campbell’s Healthy Request Cheddar Cheese Soup

½ cup fat free half and half

½ cup fat free plain Greek yogurt

3/4 cup shredded 2% sharp cheddar cheese, divided

Directions:

1. Pre-heat the oven to 325 degrees. Using kitchen shears, cut the hamburger bun into bite sized cubes (about 25). Melt a tablespoon of the butter and toss the cubes in it until coated. Sprinkle a pinch of garlic powder and another of salt over the bread cubes. Lay the cubes in a single layer on a baking sheet and bake in the oven for 15 minutes until they have a crouton texture. Set aside.

2. In a large pot, bring the remaining ½ tablespoon of light butter over medium heat. Add the celery and onions and cook for about 4 minutes. Add the garlic and cook another minute until vegetables are softened. Remove vegetables to a side plate.

3. Keep the pot over medium heat and add the ground beef, breaking it up with a spoon or spatula. Sprinkle the meat with the hamburger seasoning and continue cooking until browned. 

4. Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese. Stir the mixture together until well combined and increase the heat to high. Once the mixture starts to bubble, reduce the heat to a simmer (low) and let simmer for 20 minutes. Serve topped with remaining cheese and reserved croutons.

ALEXIS NOTES: I couldn't fid the hamburger seasoning so I just used salt and pepper.  I couldn't find the Healthy Choice soup version so I did use the regular version making the points a little off on my version.  I also made more croutons since the boys aren't watching their diet and I knew they would love them!

Enjoy you will love this one!

Something to keep your belly warm in this cold season.

Thanks for Stopping by!

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

MY new obsession ... Won-ton Wrappers!

I have been on a HUGE won-ton wrapper recipe kick.  I knew how usual they could be and how they make a simple meal fun and and interesting!  Here are two of my newest recipes I found using won-ton wrappers. 

Here's a peak at what I made:

First off from my favorite site Emily Bites she has TONS of recipes using won-ton wrappers. My newest try of her's is the Cheeseburger "Cupcakes".  It was a simple recipe to make on a family favorite.  I didn't have mustard so I added in a tsp of relish to give it a little kick.  Click on the link for the recipe.  You can do it my way and skip mustard or leave it in!

Next on the list to make was one I've seen over and over but haven't made until tonight.  It was a HUGE hit with Cole and my dinner guest loved it too.  This Chocolate-Banana Wonton was found on the Weight Watcher Website, Click on the link for the recipe.  This was a super simple recipe to make.  I used regular chocolate chips since I didn't have mini's on hand.  I also used banana's that were either be bread or trash.   It was a simple 3 ingredient recipe that was so yummy!

I hope you fall in love with Won-ton Wrappers like I have!  Have a wonderful day!

When it rains it pours …

Well I am talking about the weather we have been having lately, but in our personal life it seems to be the same too.  Sadly Rick is still with out a full time job, I must give the guy credit he has applied to 5 to 10 new jobs everyday but sadly nothing.  Thankfully he has been able to pick up some part time work and we’re making it work.  And it’s nice that summer has started and he is able to help with the kids. 

Well back to the rain … hehe … It’s very cold around here so my crockpot and stove top have been getting a work out.  I found another yummy soup to keep our bellies warm.  I found this Cheeseburger in Paradise Skinny Soup on the recipe kitchen site.

Cheeseburger in Paradise Skinny Soup

Ingredients

• 1 pound extra lean ground beef
• 1½ cups onion, chopped
• ¾ cup celery, diced
• ½ cup carrots, diced
• 1 tablespoon garlic, minced
• 1½ teaspoons dried basil
• ½ teaspoon fresh ground black pepper
• 2 tablespoons all-purpose flour
• 2 (14.5 oz) cans Swanson’s reduced sodium chicken broth (4 cups)
• 1 cup reduced-fat milk (1%)
• 1 (14.5 oz) can diced tomatoes, not drained
• 2 cups potatoes, peeled and diced

Topping

• 6 tablespoons reduced-fat cheddar cheese
• Ketchup
• Yellow mustard
• 1 dill pickle, chopped

Directions

1. In a large nonstick pot or deep pan, brown the ground beef. Stir to break up into a crumble. Remove from heat, pour into a colander to drain the fat. Set aside.

2. In the same pot, add the onions, celery, carrots, garlic and basil. Saute for about 5 minutes until vegetable are soft.  Stir in the browned beef and flour, stirring to coat the meat. Cook for 1 minute. Stir in the broth, milk, tomatoes and potatoes. Bring to boil, turn heat to simmer, cover and cook for about 30 minutes, until potatoes are tender.

3. To serve: Ladle soup into individual bowls. Top each with 1 tablespoon cheese and a little ketchup, mustard and chopped pickle. These toppings really add to the cheeseburger flavor!

Makes 6 main course servings (1½ cups each)

Weight Watchers

(old points) 4
Weight Watchers POINTS PLUS 5

Happy Tuesday everyone!

Kicking it with my Crockpot again …

It’s still a little chilly here (well we did have a sunny day Monday) but it’s still soup time in my mind!   This is one of my favorite soups I have made.  I believe I’ve made it before and posted.  Cole actually ate 3 bowls of it.  I was actually spooning the bottom of the crockpot for it!

Ingredients

• 2 spray(s) cooking spray  
• 1 clove(s) (medium) garlic clove(s), minced  
• 1 medium uncooked onion(s), chopped  
• 1 rib(s) (medium) uncooked celery, chopped  
• 1 pound(s) uncooked 93% lean ground beef  
• 2 Tbsp all-purpose flour  
• 3 cup(s) canned chicken broth, divided  
• 1 cup(s) low-fat evaporated milk  
• 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed  
• 1/2 tsp paprika  
• 1/4 tsp table salt  
• 1/8 tsp black pepper  
• 24 item(s) baked low-fat tortilla chips, crumbled  

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.

Enjoy!  Hope you all have a wonderful night.  We have swim tonight, so I’m thinking it will be another crockpot night so dinner is ready when we get back. 

What is on your menu tonight?

Manic Monday Meals ~ It's a Turkey & Pasta Day (3 Recipes)

Happy Monday, another weekend that just flew by and I even got some cleaning done .. lol :). As you can tell I'm on a ground turkey kick. I'm trying to find new ways to switch it out in as many recipes as I can find! Hope you find one or more you may enjoy!

First on the list is Cheeseburger Pasta I adapted from Taste of Home.

Next on the list was my first attempt at stuffed shells. It was actually pretty easy to make and the boys LOVED them!!! Caden who usually only eats one bite went for SECONDS and Cole hungry boy had THREE helpings! Yes this was a HIT. Recipe adapted from The Comfort of Cooking.

And last but NOT least is a recipe from Alex at Ma What's for Dinner she is an amazing cook with meals that are simple but will give you that wow factor!! Recipe for Baked Ziti.

Cheeseburger Unplugged!

As you all know by now I'm on a mission to re-event dinner each night. I try to have at least 4 nights a week with something new. Yes it still drives Rick nuts he would like just "a normal meal" as he calls it but sorry dude it's not a hamburger helper house anymore :). So trying to please everyone I found a cheeseburger theme meal done two ways. One of my FAVORITE foodies is Alex @ Ma, What's for dinner? (yes I love her even since our names are close =D) she always has something easy and something I can whip up quickly.

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Italian Cheeseburger Macaroni

by Ma, What's for dinner?

2 T olive oil

1 lb ground beef

½ large onion, chopped

1 can diced tomato

1 clove garlic, chopped

8 oz mushrooms sliced thin

½ T dried oregano

1 t dried red pepper flakes

1 lb whole wheat penne pasta

3 T butter unsalted

3 T all purpose flour

3 cups whole milk

1/2 t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded Swiss cheese

Preheat oven to 375 degrees. Set a large pot of water over high heat to boil for your pasta. In large skillet heat olive oil over medium high heat. When oil is hot add in onions and mushroom and sauté until soft. About 6 minutes or so. When they are soft add in garlic, season with salt and pepper and cook for additional minutes. Add in your ground beef and cook until brown, about 5 minutes. Once meat has browned toss in the tomato, oregano, and red pepper flakes. Season again with S&P and allow simmering for about 5 minutes.

Meanwhile, in a large saucepan melt butter over medium high heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, and bring to a gentle boil, stirring constantly. Once the milk has thickened add in nutmeg and season with S&P. Reduce to medium low heat and melt in cheddar and Swiss cheeses. Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta. Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later. Once pasta is cooked, drain and return to pot. Toss the penne with cheese mixture.

Spray a baking dish with cooking spray and pour half of the pasta mixture into the bottom of the dish. Spoon the Italian burger mixture over the top in an even layer. Then cover with remaining pasta. Top with additional cheddar cheese if desired. Bake at 375 for 30 minutes and enjoy!

ALEXIS NOTES: I used diced tomatoes with chilies, skipped the mushrooms, whole wheat flour and just had cheddar on hand.

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An a favorite of mine :)

Cheeseburger Casserole

by Ma, What's for dinner?

1 lb ground beef

1 onion chopped

1 packet onion soup mix

2 T Worcestershire sauce

½ T flour (optional)

½ cup water

½ cup ketchup

¼ cup mustard

2 russet potatoes sliced thin (either by hand or with a mandolin)

2 cups cheddar cheese

Preheat your oven to 350 degrees. Heat a large skillet over medium high heat and cook ground beef until brown. Add in onions and cook until soft, about 5 minutes.

When onions are soft, stir in onion soup and a touch of flour. Mix well. Pour in water and scrape up all the browned bits on the bottom of the pan.

Next pour in your ketchup, mustard, and Worcestershire sauce. Once it begins to boil knock back your heat to medium low and allow your mixture to simmer for 5 minutes.

Pour your burger mixture into a 8×8 baking dish. Line the top with potato slices then top with cheese. Bake at 350 for 30 minutes.

ALEXIS NOTES: I skipped the onion (since the batch I bought was bad), whole wheat flour and I had red potatoes on hand. Yes that is my mandolin Rick bought me for Christmas (LOVED it).

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table, Delectable Tuesday and Delicious Dishes.

Manic Monday Meals ~ The Cheeseburger Reinvented

As always trying to find different ways to make ground beef interesting. I thought these would be some great ideas. I loved them the boys did also, Rick not so much with the pickles so the 3rd recipe I left those out :).

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First I must share off an awesome new foodie blog The Daily Smash I came across you MUST check her out and say hi.

Cheeseburger Surprise Pockets

•1 dozen Frozen Rolls thawed but still cold.
•2 pounds ground beef
•1 small onion, minced
•2 cloves garlic, minced

•½ cup ketchup
•2 Tablespoons prepared mustard, (your favorite kind)
•2 Tablespoons Miracle Whip (Mayo if you prefer)
•¼ cup chopped dill pickles
•3 Tablespoons Parmesan Cheese
•6 Slices American or Velveeta Cheese (cut each slice in half)

Preheat oven to 400-degrees.Allow frozen rolls to thaw overnight in the refrigerator or 2-3 hours on the counter. Before making the filling remove the rolls from the bag, place on a baking sheet and loosely cover with plastic wrap.

In a large skillet brown beef, onion, and garlic until meat is brown and onion is transparent. Drain in a colander. Place remaining ingredients except the rolls and the American cheese in the skillet. Add the meat mixture, stir together and heat until warm.

On an unfloured board unroll each roll. Flatten or roll reach piece of roll dough until it is about half again the size it was to start with. Place one piece of cheese on the bottom half of the piece of dough, put 2 Tablespoons of the meat mixture on top of the cheese. Fold the top of the dough over the meat mixture and pinch all the sides together to seal. Place all buns on a greased or parchment lined baking sheet.

Bake about 15- 20 minutes until the buns are browned.

ALEXIS NOTES: I used refrigerator rolls & olive oil mayo. I think next time I'll make my own roll dough to make them a little thicker. I had hamburger mix left over so I can up with a round two (nod to Sandra Lee) recipe.

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Round two Recipe use the left over hamburger for a quiche!

Left over meat from previous recipes

6 Eggs

1 cup Milk or 1/2 & 1/2

1 cup Cheddar Cheese

1 Pie Crust

Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

ALEXIS NOTES: Well since I made this one up that is what I used ... hehe :)

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And last on our cheeseburger train is a yummy rice dish :).

Bacon Cheeseburger Rice

Ingredients

• 1 pound ground beef
• 1 3/4 cups water
• 2/3 cup barbecue sauce
• 1 tablespoon prepared mustard
• 2 teaspoons dried minced onion
• 1/2 teaspoon pepper
• 2 cups uncooked instant rice
• 1 cup shredded Cheddar cheese
• 1/3 cup chopped dill pickle
• 5 bacon strips, cooked and crumbled

Directions

1. In a large saucepan over medium heat, cook the beef until no longer pink; drain. Add water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

ALEXIS NOTES: I used brown rice in my rice cooker (not a instant rice girl), skipped the pickle for Rick and used turkey bacon instead (the whole package which probably didn't cut out to many calories but we love the taste of it now).