Today I have a few things to get off my upper body. Maybe it’s me silently using a conversation with myself here but in any case, I just need a place to reveal.
I’ve been thinking a lot about my profession, passion, and future goals. Overall Personally i think pretty accomplished to be 25. I’m happy… but unsatisfied. Will that make feeling? Yes, I really like my blog page and I enjoy my full-time job, but something is definitely missing.
I’ve felt this for a few months. Perhaps it is because I’ve become as well comfortable. In the end, I don’t desire to be in the same place forever and I’m pretty certain Minnesota just isn’t for me. Regrettably, unfamiliarity is actually scary, but it’s also even more exhilarating and persuasive. And to be honest, I’m missing that. I feel like without it, I can’t grow. I’D LIKE and NEED to take risks and screw up. God knows, we are all bound to fail sooner or later in our lives. Our encounters are why is us better.
Ultimately it boils down to the: I believe that anything worth having is worth fighting with each other for. This holds true in like, careers, companionship, etc. I don’t wish to miss an opportunity to be happy or to find just what I’m searching for. I have goals and dreams, and when I don’t pursue them now, when am i going to?
I guess given that I’ve been considering all this, I should probably begin making some changes in my existence. More to arrive.
In the meantime, MEATLOAF MUFFINS! YOU GUYS they’re basically loaded healthy flavor bombs.
If I’m going to make a traditional dish like meatloaf, it’s obvious that a couple of things will happen:
1. It’s going to be stuffed in muffin tins therefore they come out cute.
2. You know it’s going to be healthy.
3. Bring about the Mexican flavors!
I love these muffins because they are perfectly portioned and ideal for re-heating and enjoying with a salad or fresh vegatables. They’re also great being a midnight snack. I’d know.
How you make sure they are is fairly simple, too: Simply saute garlic clove, onions, and peppers, make up some quinoa, mix all the elements together in a big bowl with some spices and place into muffin cups to bake! Who wouldn’t love these?
Oh and do not worry, these babies aren’t dry like some meats loaves. Rather they’re flawlessly flavored, moist, and topped with cheesy goodness and also a spoonful of your favorite enchilada sauce. Clean eating at it’s finest!
Tips: You can definitely use either ground chicken breast or floor turkey breast with this recipe – both will taste amazing! I would just make certain it’s pretty low fat since we’re endeavoring to maintain these healthy and low-calorie! If you have problems finding ground poultry, you can often ask your neighborhood butcher. I asked the butchers at Entire Foods if indeed they would grind up a pound of chicken white meat for me plus they were more than happy to!
Enjoy!
Prep period:
25 mins
Cook period:
25 mins
Total time:
50 mins
Ingredients
1 reddish colored or orange pepperpepper, finely chopped
1/2 teaspoon essential olive oil
1/2 cup chopped cilantro
newly ground salt and black pepper, to taste
1 pound ground chicken breast or extra low fat gound turkey breast
2 egg whites
2/3 cup reduced fat shredded colby jack or mexican cheese
Instructions
To make quinoa: Wash quinoa with cold water in mesh strainer. In a little saucepan, bring water and quinoa to some boil. Cover, decrease heat to low and let simmer for a quarter-hour or until quinoa provides absorbed every one of the liquid. Remove from warmth and fluff quinoa with fork; reserve to cool for approximately 5 minutes. As the quinoa cooks you can move on to the next step.
Preheat oven to 350 degrees F. Spray a 12-glass muffin tin generously with cooking spray. If you have any questions concerning where and how to make use of stuffed zucchini boats with tomato salad, you can contact us at our web page. Heat essential olive oil in a moderate skillet over moderate heat. Add garlic clove, onion, and bell pepper. Cook for a few minutes or before onions have softened. Transfer to a large bowl to awesome for a couple minutes.
Add quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, sodium and pepper and 1 / 2 of enchilada sauce (you’ll reserve the rest for topping the muffins later on). Next mix in ground rooster (or turkey) and egg whites and 1/4 cup of the mozzarella cheese. You made need to use the hands to make sure all ingredients are well combined. Use a 1/4 glass measuring cup or an glaciers cream scoop to add meatloaf mixture consistently to muffin cups.
Bake for 20-30 a few minutes. Remove from range and spoon remaining enchilada sauce and parmesan cheese on the tops of muffins. Place back oven and bake for an additional 3-5 minutes or until parmesan cheese melts and muffins are cooked. Let cool for a few minutes then serve with more fresh vegetables for a full food. Makes 6 portions – 2 muffins each.
To make meatloaf less spicy and kid-friendly, omit crimson pepper flakes and hot sauce.
If you can’t find ground chicken white meat, you can ask the butcher to grind it for you personally at the supermarket – they always do this for me personally at whole foods. Another choice is extra slim ground turkey!
Feel absolve to make use of 1 egg instead of 2 egg whites.
If this wintertime doesn’t convince you to definitely leave Minnesota, nothing at all will 😉 In all seriousness, I know what you mean. 9 years ago my husband and I took a risk and transferred to Wisconsin where we didn’t understand anyone and I didn’t possess a job. It ended up being a good decision and well worth the chance. Whatever it really is you are thinking of, go for it!!
The mini meatloves appear amazing. I will need to try them ðŸ‚
Wow – what a nifty little combination of tastes!! I can’t wait to try these.
All the best with determining what’s leaving the unfulfilled side of you unfulfilled, along with identifying what adjustments you intend to make – in an easier way said than completed ðŸ‚