Yes, it's meat, which is gross and I didn't partake, but even I have to admit they are kind of cute. The sick patient enjoyed hers and was able to keep it down, and the boys here were all very happy to eat some meat. My mom even said it was tasty reheated (don't tell Mark, who is mortally offended by microwaving meat). Everyone agreed that the mashed potatoes were the best part (see, they are vegetarians deep down inside). So they were all happy... well - except for the Cormiers, who were incredibly disappointed when I offered them "cupcakes" and they were expecting dessert!
I couldn't find zucchini at our local grocery store, but Kenz and I decided that carrots would be a close enough substitute, and that worked out fine. In fact, I liked the orange flecks in there! I'm sure the zucchini is good too. Or maybe even a mixture of the two?!
In other news, today was our house inspection (!!!!!) and it went really well. I feel relieved, but to be honest, I was never very worried. I just knew that this beautiful house was going to be just fine. We went out to celebrate at the Angler (by the way, go order the honeydew halibut... like right now) and we were discussing our house and our life and our marriage (is this the most exciting couple months or what?!). We decided to be flexitarians, like my beloved bloggers, A Couple Cooks. They eat vegetarian while at home, and if they go out, they order meat if they feel like it. It will save us money at the grocery store, and keep us healthy - and let's be honest, it will make me happy to work in that lovely kitchen :)
skinny meatloaf cupcakes with mashed potato frosting
from Skinny Taste
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 meatloaf cupcakes:
1.3 pounds 93% lean ground turkey
1 cup grated zucchini or carrots, all moisture squeezed dry with paper towel
2 tablespoons onion, minced
1/2 cup seasoned breadcrumbs
1/4 cup ketchup
1 teaspoon kosher salt
for skinny mashed potato frosting:
1 pound (about 2 medium) Yukon gold potatoes, peeled and cubed
2 large garlic cloves, peeled and halved
2 tablespoons fat free sour cream
2 tablespoons fat free chicken broth
1 tablespoon skim milk
1/2 tablespoon light butter
kosher salt to taste
dash of fresh ground pepper
2 tablespoons fresh thyme
1) 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 mashed potato ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper.
2) Meanwhile, preheat the oven to 350 degrees. Line a muffin tin with foil liners.
3) In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg and salt. Place meatloaf into muffin tins filling them to the top, making sure they are flat at the top.
4) Bake uncovered for 18 - 20 minutes or until cooked through. Remove from tins and place onto a baking dish.
5) Pipe the frosting onto the meatloaf cupcakes and serve.
|Sicky eating her cupcake!|