I’ve been thinking quite a bit about my profession, passion, and potential goals. Overall I feel pretty accomplished for being 25. I’m pleased… but unsatisfied. Will that make sense? Yes, I love my blog and I enjoy my full-time job, but something is definitely missing.
I’ve felt this for a couple months. Perhaps it is because I’ve become too comfortable. In the end, I don’t want to be in the same place permanently and I’m fairly certain Minnesota just isn’t for me. Sadly, unfamiliarity is actually scary, but it’s also even more exhilarating and powerful. And to be honest, I’m lacking that. Personally i think like without it, I can’t grow. I’D LIKE and Have to take risks and screw up. God understands, we’re all bound to fail at some point in our lives. Our encounters are what makes us better.
Ultimately it boils down to the: I really believe that anything worth having will probably be worth fighting for. This is true in love, careers, companionship, etc. I don’t wish to miss a chance to become happy or even to find just what I’m searching for. I’ve goals and dreams, and when I don’t pursue them today, when will I?
I guess given that I’ve been considering all this, I will probably begin making some adjustments in my lifestyle. More to arrive.
For the time being, MEATLOAF MUFFINS! YOU Men they’re basically packed healthy taste bombs.
If I’m going to make a traditional dish like meatloaf, it’s obvious a couple of things will happen:
1. It will likely be stuffed in muffin tins so they turn out cute.
2. You know it will likely be healthy.
3. Bring about the Mexican tastes!
I love these muffins because they’re perfectly portioned and ideal for re-heating and enjoying using a salad or fresh vegatables. They’re also great like a midnight snack. I’d know.
How you make sure they are is fairly simple, too: Simply saute garlic, onions, and peppers, make up some quinoa, combine all the elements together within a big dish with some spices and place into muffin cups to bake! Who wouldn’t like these?
Oh and don’t worry, these babies aren’t dry like some meat loaves. Instead they’re perfectly flavored, damp, and topped with cheesy goodness plus a spoonful of your favorite enchilada sauce. Clean eating at it’s finest!
Tips: It is possible to definitely use either ground chicken breast or floor turkey breast within this recipe – both will taste amazing! I would just make sure it’s pretty lean since we’re endeavoring to keep these healthful and low-calorie! If you have problems finding ground poultry, you can always ask your neighborhood butcher. I asked the butchers at Entire Foods if they would grind up a pound of chicken breast for me and they were more than happy to!
Enjoy!
Prep period:
25 mins
Cook period:
25 mins
Total time:
50 mins
Ingredients
1 crimson or orange pepperpepper, finely chopped
1/2 teaspoon essential olive oil
1/2 cup chopped cilantro
freshly ground salt and dark pepper, to taste
1 pound ground chicken white meat or extra slim gound turkey breast
2 egg whites
2/3 cup low fat shredded colby jack or mexican cheese
Instructions
To cook quinoa: Wash quinoa with cool water in mesh strainer. In a little saucepan, bring drinking water and quinoa to some boil. Cover, decrease warmth to low and let simmer for 15 minutes or until quinoa provides absorbed every one of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for approximately 5 minutes. While the quinoa cooks you can proceed to another step.
Preheat oven to 350 degrees F. Spray a 12-glass muffin tin generously with cooking spray. Heat essential olive oil in a moderate skillet over moderate heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to awesome for a couple minutes.
Put quinoa, cumin, oregano, chili powder, sizzling sauce, reddish pepper flakes, cilantro, sodium and pepper and half of enchilada sauce (you’ll reserve the rest for topping the muffins later). Next stir in ground chicken breast (or turkey) and egg whites and 1/4 cup of the mozzarella cheese. You made need to use your hands to make sure all ingredients are well combined. Work with a 1/4 glass measuring cup or an snow cream scoop to include meatloaf mixture evenly to muffin mugs.
Bake for 20-30 a few minutes. Remove from range and spoon remaining enchilada sauce and cheese over the tops of muffins. Place back oven and bake for yet another 3-5 moments or until cheese melts and muffins are prepared. If you liked this posting and you would like to acquire additional info relating to stuffed zucchini boats with turkey kindly pay a visit to our own page. Let cool for a couple 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, it is possible to ask the butcher to grind it for you personally at the supermarket – they always do that for me at whole foods. Another option is extra slim ground turkey!
Feel free to use 1 egg rather than 2 egg whites.
If this wintertime doesn’t convince you to leave Minnesota, nothing at all will 😉 In all seriousness, I know everything you mean. 9 years back we had taken a risk and shifted to Wisconsin where we didn’t understand anyone and I didn’t possess employment. It finished up being a great decision and really worth the risk. Whatever it is you are planning of, go for it!!
The mini meatloves look amazing. I will need to try them ðŸ‚
Wow – what an ingenious combination of flavors!! I can’t wait to try these.
All the best with determining what’s leaving the unfulfilled side of you unfulfilled, with identifying what adjustments you want to help to make – in an easier way said than done ðŸ‚
