Here’s a recipe from my January cooking challenge!
We loooooved this recipe! It was so yummy, and it will be easy to make ahead and freeze. Plus, anything in the shape of a cupcake is adorable if you ask me…
(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 2 cupcakes • Old Points: 5 pts • Points+: 6 pts
Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 g Sodium:
560.1 mg (without salt)
For the Meatloaf Cupcakes:
- 1.3 lb 93% lean ground turkey
- 1 cup grated zucchini, all moisture squeezed dry with paper towel
- 2 tbsp onion, minced
- 1/2 cup seasoned breadcrumbs
- 1/4 cup ketchup
- 1 egg
- 1 tsp kosher salt
For the Skinny Mashed Potato “Frosting”:
- 1 lb (about 2 medium) Yukon gold potatoes, peeled and cubed
- 2 large garlic cloves, peeled and halved
- 2 tbsp fat free sour cream
- 2 tbsp fat free chicken broth
- 1 tbsp skim milk
- 1/2 tbsp light butter
- kosher salt to taste
- dash of fresh ground pepper
- 2 tbsp fresh thyme
- Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
- In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
- Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
- Pipe the “frosting” onto the meatloaf cupcakes and serve.
- Makes 12.
Callie’s tweaks: I used ground beef instead of Turkey for this one because we already had a lot of ground beef in the freezer. I also used plain Greek Yogurt instead of sour cream. We never have sour cream so I almost always replace it with Greek Yogurt in recipes. I also didn’t bother with the cupcake liners, it worked well with a nonstick muffin pan sprayed with olive oil.
Next time: Next time I’ll increase the amount of garlic in potatoes (maybe double) and I’ll add some to the meatloaf as well. We love garlic, and if I had any complaint about this recipe it would be that it was a little bland.
I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos
Happy cooking! ♥, Callie V