Family Dinner with Weight Watchers: Part VI

Day 110
♥~♥~♥~♥~♥~♥~♥

As promised …
Another installment of Family Dinners with Weight Watchers: Part VI
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.
Sometimes it’s a huge success
And sometimes it’s a total flop…
So last night was my Mom’s turn and she ran with it…
We had Sneaky Meatloaf Sandwiches (from Weight Watcher Magazine’s October issue)and Carmelized Onions, Fennel, and Brussel Sprouts (from The New Complete Cookbook)!
*Recipes Below*

My understanding is that my Mother followed both recipes as directed only she substituted ground turkey in lieu of ground chicken.

Now… I opted to go sans bread but the meatloaf was SUPERB solo! I was amazed at how moist and really flavorful it is! The fact that this meatloaf is loaded with a bevy of vegetables just makes it that much more healthy and filling – and trust me, it is indeed filling – I couldn’t finish my serving!

The brussel sprouts were AMAZING and my favorite part of the meal oddly enough! Seriously… this dish is just ridiculously good! And while this dish is sweetened with sugar and will cost you two points per serving (something I normally get pretty miffed over in regards to veggies) it is worth the two points!
Y-U-M-M-Y!!!!

So another evening of WINNING dishes!
Thanks Mom!

Trust me… either dish will make you happy and FULL! But if you were to choose one – go with the brussel sprouts! They are divine! And maybe even a nice choice for the holidays? I know I will be partaking of this particular recipe again!

Blessed Be…
♥Cyn♥


Sneaky Meatloaf Sandwiches
Serves 6
Serving size: One sandwich
Points value: 8

Ingredients:
• 1 teaspoon olive oil
• 1 red onion, chopped
• 3 carrots, shredded
• 1 zucchini, shredded
• 1 yellow bell pepper, minced
• 1 celery rib, minced
• 8 mushrooms, chopped
• 3 garlic cloves, minced
• 1 1/4 lbs ground chicken
• 3/4 cup rolled oat
• 1/2 cup no-sugar-added applesauce
• 1/4 cup fresh parsley, chopped
• 1/4 cup egg substitute
• 1 teaspoon kosher salt
• 1 teaspoon dried Italian seasoning (basil, oregano, thyme and rosemary)
• 6 tablespoons ketchup
• 12 slices multigrain bread
• 12 lettuce leaves
• 6 cherry tomatoes or 6 yellow cherry tomatoes, halved for garnish

Directions:
Prep Time: 25 mins
Total Time: 1 3/4 hrs
Preheat oven to 350 degrees F; spray a loaf pan with cooking spray.
Heat oil in a skillet over medium heat; add onions and cook until softened, about 5 minutes.
In a large bowl, combine onions, carrots, zucchini, bell pepper, celery, mushrooms, and garlic; mix well.
Add the remaining ingredients, through the Italian seasoning, and get in there with your hands and mix well.
Press mixture evenly into prepared loaf pan.
Bake 1 hour and 15 minutes; let stand 10 minutes, then slice into 6 pieces.
Meanwhile, lightly toast bread.
Lay toast out on a flat work surface; spread 1 tablespoon ketchup on the six slices of toast you designate as the tops.
Place a large lettuce leaf on each bottom toast, top with a slice of meatloaf, cover with toast spread with ketchup; cut in half on the diagonal.
Garnish with toothpicks through the cherry tomato halves.


Carmelized Onions, Fennel, and Brussel Sprouts
Makes four servings
Serving size: ¾ cup
Points value: 2

Ingredients

1 10oz pacakge of Brussel sprouts, haved.
1 ½ tablespoons butter
2 cups frozen whole onions thawed.
½ medium fennel bulb thinly sliced.
2 tablespoons sugar
½ teaspoon salt
1/8 teaspoon finely ground pepper

Directions

Bring a medium pan of lightly salted water to a boil. Add the Brussel sprouts and cook for 3 minutes. Drain.
In a large nonstick skillet melt the butter over medium heat. Add the onions, fennel, and sugar; cook untill golden brown, stirring occasionally, 12-14 minutes. Add the Brussel sprouts, salt, and pepper, cook until heated through; 2-3 minutes.