Stove Top Meatloaf

2 pounds of 96% lean ground beef (24 points)
1 package Stove Top Stuffing - I use the Low Sodium Chicken flavor (12 points)
1/2 cup eggbeaters (2 points)
1 cup water

Preheat oven to 350 degrees. Mix all ingredients together and add a bit of ketchup and dijon mustard (optional). Divide into 2 loaves, coat with a thin layer of ketchup or barbeque sauce and bake for 45 minutes or more until meat is no longer pink.

Serves - 8
WW Winning Points - 4.75 per serving (I count it as 5 points to cover the ketchup that I use)

GLOP (Get Lots of Protein)

Makes 17 - 1/2cup (120g) servings
Per serving:
105 calories
.7g fat
.9 fiber
12g protein
2 Points!

26oz jar of any salsa (I use Great Value brand from Walmart)
1 pound extra lean ground turkey, cooked, broken up as for tacos etc
1 cup cooked rice (the following values are for brown rice as that's all that I had)
24 oz carton fat free cottage cheese

Throw it all together in a bowl and stir!
That's it! We like to eat it wrapped in a tortilla or with tortilla chips. It's good hot or cold.

White Bean Turkey Chili

Servings: 14 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 211.5 • Fat: 5.4 g • Protein: 22.5 g • Carb: 23.7 g • Fiber: 8.4 g

cooking spray
2 small onions, chopped
5 garlic cloves
2 tsp chili powder, to your taste
1 bay leaf
1/2 tbsp cumin
1/2 tbsp oregano
2 tsp red pepper flakes (to taste)
3 lbs 99% lean ground turkey
4 16 oz cans of cannellini beans, rinsed and drained
2 cups of fat free chicken broth
1/2 cup of fat free sour cream
salt and pepper to taste

Heat a large heavy bottomed pot over medium flame. When hot, spray oil. Add onions, garlic, saute about 5 min. Add meat and cook, breaking it up until white, about 5 minutes. Add salt, chili powder, cumin, oregano, red pepper flakes and cook for 2 minutes. Add beans, broth, cook uncovered about 10 minutes.

Lower heat and cover, simmer about 45 minutes mixing occasionally. Add sour cream and cook 5 more minutes. Adjust seasoning and salt to taste.

Top with chopped red onion, chopped fresh cilantro, light sour cream, jalapeños and reduced fat cheddar if desired.

Turkey Stuffed Zucchini

Servings: 4 • Serving Size: 2 halves • Points: 4 pts
Calories: 214.8 • Fat: 4.6 g • Protein: 31.6 g • Carb:11.0 g • Fiber: 2.9 g

4 (6 oz each) medium zucchini
1 tsp butter
1/2 small onion, finely diced
1 shallot, minced
3 cloves garlic, crushed
1 oz white wine
1.3 lb (20.8 oz) ground turkey (99% fat free)
1 large egg white
1/4 cup grated parmesan cheese
1 cup fat free chicken broth
2 tbsp whole wheat seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook on a medium-low flame for about 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, rosemary, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

Turkey Cutlets with Parmesan Bread-Crumb Crust

Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 5 pts
Calories: 184 • Fat: 6.2 g • Carb: 5.8 g • Fiber: 0.9 g • Protein: 25.9 g

8 (4 oz) turkey breast cutlets
4 egg whites, beat
3/4 cup seasoned breadcrumbs
1/3 cup Parmesan cheese
salt and fresh pepper
2 tbsp butter
2 tsp olive oil
lemon wedges for serving

Heat oven to 250°.

Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon wedges.

Turkey Stuffed Peppers

Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Baked Turkey Croquettes

Servings: 6 • Size: 3 croquettes • Old Points: 4 pts • Points+: 6 pts
Calories: 217.1 • Fat: 6.2g • Protein: 13.8 g • Carb: 26.9 g • Fiber: 2.7 g

12 oz cooked turkey breast, chopped fine (a food processor or chopper is great for this)
3 potatoes, peeled, cooked and mashed
3/4 cup fat free chicken broth
2 tsp olive oil
3 cloves garlic
1 medium onion, chopped
1/2 cup parsley, chopped
salt and fresh pepper
1/2 cup seasoned whole wheat bread crumbs
1 egg, whisked
olive oil spray (about 1 tbsp)

In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off.

Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

Preheat oven to 450°.

Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture.

Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.

Turkey Burgers with Zucchini

Servings: 5 • Serving Size: 1 burger no bun • Old Points: 3 pts (bun extra) • Points+: 4 pts
Calories: 156 • Fat: 6.8 g • Protein: 18.6 g • Carb: 5.5 g • Fiber: 1.3 g
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties.

Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.

Turkey and Green Chile Tacos (6 servings, 8 pts each)

2/3 cup light sour cream
2 tbsp canned diced mild green chiles
2 tbsp chopped fresh cilantro
1tsp taco or mexican seasoning
salt, pepper
12 taco shells, warmed
4 cups cubed cooked turkey breast
¾ cup shredded rf sharp cheddar cheese
1 cup thinly sliced romaine lettuce
2 tomatoes, chopped

Combine sour cream, chiles, cilantro, taco seasoning adn salt in a small bowl and set aside. Fill each taco shell with 1/3 cup turkey, chedder, lettuce and tomato. Top with 1 tbsp of sour cream mixture.

Ham and Swiss-stuffed Turkey Rolls (4 servings, 4 pts each)

4 1/4lb turkey breast cutlets
salt, pepper
4 (1 oz) slices reduced sodium black forest ham
2 (1 oz) slices reduced fat Swiss cheese, halved
3 tbsp plain dried bread crumbs
1 tsp dried thyme
1 tbsp rf mayo
¼ cup dry white wine
¼ cup reduced sodium chicken broth
1 tsp butter

Sprinkle turkey with pepper and top each cutlet with 1 slice ham and ½ slice Swiss cheese. Roll up and secure each with one or two toothpicks. Combine breadcrumbs and thyme on sheet of wax paper. Brush turkey rolls with mayo and coat with crumbs, pressing lightly. Spray skillet with spray and add turkey rolls. Cook until browned on all sides. Add wine, broth and butter. Bring to boil. Reduce heat and simmer, covered, until turkey is cooked through and sauce thickens slightly, about 5 minutes longer.