Weight Watchers Wednesday

I am so excited that my sister Lulu decided to join me on my WW journey. We took our Week 1 pictures and are going to track our progress along the way. I find myself obsessed with finding yummy recipes that are WW friendly yet satisfy my family at the same time. So... I will now have a Weight Watchers Wednesday where I will share with you my findings and anything new going on in my WW world. Enjoy!

Bobby's Lighter Bacon Cheeseburger Meatloaf

By: Paula Deen's son, Bobby Deen
Ingredients:
3 slices whole-wheat bread, torn
1/4 cup low-fat (1%) milk
2 teaspoons canola oil
1 (8-ounce) package mushrooms, coarsely chopped
1 onion, finely chopped
1 teaspoon salt
1 small zucchini, shredded
1 (20.8-ounce) package ground turkey or chicken
1/2 cup fat-free shredded mozzarella cheese
4 slices reduced-fat center-cut bacon
1/4 cup plain bread crumbs
1 large egg
1/4 cup ketchup
1 tablespoon spicy brown mustard
2 tablespoons French fried onions
Directions:
Preheat oven to 350 degrees F. Line a broiler pan with foil and lightly spray the foil with nonstick spray.
Combine the bread and milk in a large bowl; let stand 10 minutes to soften. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and 1/4 teaspoon salt; cook, stirring occasionally, until the vegetables are very tender, 5 – 7 minutes. Add the zucchini and cook, stirring until softened, about 3 minutes. Remove from the heat; let cool slightly.
Add the mushroom mixture, turkey, cheese, bacon, bread crumbs, egg, and remaining 3/4 teaspoon salt to the bread mixture. Toss gently to combine. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture. Shape into a loaf and place on the pan. Spread the remaining ketchup mixture over the loaf. Bake 40 minutes. Top with French fried onions. Bake until an instant-read thermometer inserted into the center of the loaf registers 160°F, 10 – 15 minutes longer. Let stand 10 minutes before slicing. Cut into 12 slices.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Easy
Yield: 6 servings
245 calories, 6 g total fat, 3 d fiber
WW Points: 4 points per 2 slices
and for dessert...

Angel Lush Cupcakes

By: Kraft Healthy Eating

Ingredients:

1 pkg. (16 oz.) angel food cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
1 cup thawed COOL WHIP Whipped Topping
2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
Directions:
HEAT oven to 375ºF.
PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
TOP with berries.
90 calories, 0.5 total fat, 0 fiber
WW Points: 2 points per cupcake