I hope everyone up here on the North East coast is safe! Hurricane Sandy pushed her way through yesterday. According to the news she was a nasty witch trying to ruin Halloween. Fortunately for us over here in Boston, we did not lose power, I was able to cook some supper last night. I was not able to get to the grocery store however, so I had to create with what I had in the house. I wanted something quick. The rain outside had me in a lazy mode all day! I decided upon meat muffins.
This sounds so silly to me. But, that is exactly what they are. Meatloaves made in muffin tins.
I like to use muffin tins for my meat loaf whenever I want the meat to cook quickly. Also, it is a great way to keep portion size down. I had some veggies on hand so i shredded those and threw them in the meat mix and voila! Meat muffins to satisfy on a rainy night.
Healthy Tidbits: Low in fat and sugar and High in Vitamin A and protein.
Servings: 12 Size: 1 muffin Calories: 124 Fat: 1.8g Carbs: 6.2g Fiber: 1g Protein: 21g Sugar: 1g Sodium: 105mg
- 2lbs. Ground Chicken Breast
- 3/4 cup panko bread crumbs
- 2 raw organic carrots shredded
- 1/2 zucchini shredded
- 2 eggs
- spices about 1/4 -1/2 tsp of each
- salt to taste
- garlic powder
- onion powder
- red pepper flakes
Preheat oven to 350. Shred with a cheese grater the carrots and zucchini. Mix all ingredients in a large bowl until well incorporated. Spray or line muffin tins. Fill each cup with about 1/4 cup of meat (meat should fill entire cup). Cook in oven for about 15-20 minutes. Juices will run clear and test center of one muffin to make sure fully cooked. I served mine with mashed sweet potatoes. I made those just like regular mashed potatoes but used sweet potatoes. I seasoned them with cinnamon, butter, milk and some chopped mixed nuts. Yum, Yum!