Wednesday, February 27, 2013

Deanne's AMAZING meatloaf

"It's a Wonderful Loaf"

1/2C ketchup
2T brown sugar
1t dry mustard powder
1lb ground chicken or turkey
1lb extra-lean ground beef
1 1/3C Italian-style dry bread crumbs
1/2C peeled, grated sweet potato or carrots (I use and entire sweet potato grated)
1/2C unpeeled, grated zucchini (I use one whole zucchini grated)
1/2C minced onions
1/4C chopped fresh parsley
1/3C milk (1% or 2%)
2-3 egg whites
1t dried thyme
1/2t each dried sage and salt
1/4t black pepper

*combine first 3 ingredients in a small bowl. Set aside.

*Using your hands, combine all remaining ingredients in a large bowl. Mix well. Pat mixture into 2 meatloaf pans (or 2 9 x 5 loaf pans) (I bought meatloaf pans at Walmart - they drain the fat through the bottom) Spread ketchup mixture evenly over loaves.

*Bake, uncovered, at 350 degrees for 1 hour and 10 minutes, until meat is browned and juices run clear (this is a light colored loaf - it may not look thoroughly cooked)

*Pour off liquid in bottom of pan (or just separate your awesome meatloaf pan!) and remove loaf. Slice each loaf into 8 pieces. Serve immediately.

Makes 16 servings

Friday, December 2, 2011

Pumpkin Spice cupcakes- 2 PointsPlus value without frosting 3 with frosting


  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water
For the Pumpkin Cream Cheese Frosting:
  • 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
  • 1/2 cup pureed pumpkin (canned is fine)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar


Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Makes 24

Thursday, November 17, 2011

Pumpkin Pie- 3 PointsPlus Values (Submitted by Deann, Monday AM receptionist)

1/4C Splenda
1/4C Sugar
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2C egg whites or substitute
1 Can (16oz) pumpkin
1 can evaporated skim milk

1C gingersnap cookies

Mix sugar, Splenda, salt, cinnamon, ginger, and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Process ginger stamps in blender or food processor until fine.  Spray 9" pie tin with cooking spray.  Press ground cookies into bottom of pan.  Pour pie filling on top of cookies.

Bake @ 425 for 15 minutes.  Reduce heat to350; bake for 55 to 60 minutes or until knife inserted in center comes out clean.

Makes 8 Servings

Pumpin Fluff- 3 PointsPlus values (Submitted by Desi from Wednesday night)

   1 box of fat free sugar free instant vanilla pudding (4 serving size)
   1 tub of Lite or fat free cool whip
   1 15oz can of pumpkin (not the pie filling)
Pumpkin Pie Spice to taste
Cinnamon to taste

Set out cool whip to thaw.  Mix pudding mix (with no milk added) to
the pumpkin and mix until blended.  Fold in cool whip and add pumpkin
pie spice and cinnamon to taste.

Desi says-  This stuff saves me every Thanksgiving!  I make a batch and eat the
whole thing over the course of Thanksgiving weekend when everyone eats
their pie for dessert.  It's so light and fluffy.

I divided the recipe into 6 servings.  I'm not sure how much that is because I haven't made it yet, but I plan to.

Tuesday, November 8, 2011

Guiltless Alfredo Sauce- 3 PointsPlus values

2 C skim milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt (I use much less)
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic.  Let the garlic saute for about 30 seconds.  Then add milk mixture to the pan.  Stir constantly for about 3 or 4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more. It should be much thicker now.  When it is nice and thick, remove the pan from the heat.  Add the cheese, stir it up and then cover immediately.  Let stand for at least 10 minutes before serving. Makes 3 cups (12 servings).  3 PointsPlus values for 1/4 cup.

Tuesday, September 27, 2011

Chicken Salsa Soup- 3 PointsPlus Value

12 oz raw chicken cut into pieces
2 bullion cubes
3 1/2 cups water
1 or 2 tsp chili powder
1 1/2 cups corn
3/4 cups black beans
1 cup thick and chunky salsa

Bring water, bullion cubes, and chili powder to a boil.  Add chicken and cook for 8 minutes.  Add corn and cook for 5 minutes more.  Add beans and salsa and heat through.  Makes 7 1cup servings.  You can add fat free sour cream, lean cheese, avocado, and/or tortilla chips.  Adjust the PointsPlus values.

Saturday, September 24, 2011

Creamy Potato Soup- 3 Points Plus Values

6 bullion cubes
6 cups water
1 pound hash brown potatoes
1/2 large onion chopped
1 pack of Pioneer Brand Country Sausage Flavor Gravy Mix

Combine bullion cubes and water and heat in the microwave and stir until dissolved.  Spray a pot with pam.  Saute potatoes and onions over medium/high heat until onions are translucent and potatoes are mushy.  Add some bullion mixture to prevent sticking as needed.  Add remaining bullion mixture and gravy mix and bring to a boil.  Simmer for 20 minutes.

Makes 8 one cup servings.  You can also add corn, diced ham or bacon (reduce the bullion if you do),  and/or grated cheese.  Adjust the PointsPlus value if you do.