Spicy Meatloaf & Roasted Brussels Sprouts with Toasted Almonds

These are the two recipes we had at supper tonight, along with rice. Yum!

Spicy Meatloaf
Turn up the heat on this zesty meatloaf by adding hot green chilies or chipotle peppers. Or swap the tomato sauce for your favorite hot salsa.

Ingredients

1 spray(s) cooking spray
1 ½ pound(s) uncooked 93% lean ground beef
1 cup(s) uncooked rolled oats
1 medium uncooked onion(s), finely chopped
½ teaspoon garlic powder
4 ounces canned green chili peppers, mild or spicy, diced
1 large egg(s)
1 tablespoon chili powder
2 teaspoons Durkee ground cumin, or other brand
8 ounces canned tomato sauce, divided

Method
1. Preheat oven to 375°F. Coat a loaf pan with cooking spray.
2. Combine all ingredients, except half of tomato sauce, in a large mixing bowl; set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.
3. Bake for 60 minutes; spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.
Notes
5 WW Points+

This recipe is part of our Cook Ahead and Freeze series. Find mouth-watering recipes that’ll help you put meals on the table in minutes during stressful or busy times. Homemade “fast food” was never so easy and healthy “frozen dinners” never tasted so good! Try some of our other fabulous freezable recipes such as Chile-Spiced Red Snapper and Couscous Stew, Turkey and Mango Picadillo, Mustard-Dill Chicken in Foil Packs and Roasted and Stuffed Smothered Eggplant.

Freezing and thawing instructions: If freezing meatloaf, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.
Prep
• Prep: 15 Minutes
• Cool: 65 Minutes

Source: Weight Watchers (8 servings | 1 slice per serving)

Roasted Brussels Sprouts with Toasted Almonds
Roasting vegetables brings out their natural sweetness. Try this method with other thick-cut vegetables such as onion wedges, pepper chunks and carrot sticks.

Ingredients

20 ounces uncooked Brussels sprouts, trimmed of outer tough leaves and cut in half lengthwise
2 tablespoons olive oil, extra-virgin
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons sliced almonds, natural-flavor

Method
1. Preheat oven to 425ºF.
2. In a large bowl, combine Brussels sprouts, oil, vinegar, salt and pepper; toss to mix and coat and then spread on a nonstick baking sheet. Roast, stirring once, until nice and brown, about 20 to 22 minutes.
3. Meanwhile, in a small skillet, cook almonds over medium heat, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes. Mix toasted almonds with cooked Brussels sprouts and serve hot.

Notes
4 WW Points+

My big oven was busy so I used my remoska!
Prep
• Prep: 8 Minutes
• Cool: 22 Minutes

Source: Weight Watchers (4 servings | about 2/3 cup per serving.)

Potato Pancake

A quick cheater from Martha, not like potato pancakes of childhood but not bad.

Potato Pancake
Ingredients

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
Coarse salt and ground pepper

Method
In an 8-inch nonstick skillet, melt 2 1/2 teaspoons butter over medium-high. Add hash browns and press evenly into skillet with a rubber spatula. Season with salt and pepper. Cook, pressing on potatoes and tucking in edge occasionally with spatula, until crisp and deep golden brown, 10 to 15 minutes. (Adjust heat if necessary to prevent cake from over-browning.) Flip pancake and repeat, adding 2 1/2 teaspoons butter to skillet. To serve, cut pancake into quarters.

Source: MarthaStewart.com (Serves 4)

4 WW Points+

Denver Omelet Cup

These looked nice on the plate after I cooked them!

Denver Omelet Cups
Ingredients

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
Coarse salt and ground pepper
½ small red onion, diced small
1 small red bell pepper, stemmed, seeded, and diced small
4 ounces ham steak, diced small
3 ounces cheddar, grated (3/4 cup)
8 large eggs

Method
1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Notes
7 WW Points+
Source: MarthaStewart.com (Serves 6)