Jamie Eason's Turkey Meatloaf Muffins

I love making these as they are a very filling snack and taste delicious!  I tweaked a few things from Jamie Eason's recipe though and will give you the recipe that I came up with.  I took out the dry yellow mustard and replaced it with crushed mint instead as they were a little spicy for my family.  I also do not use the chipotle pepper spice.  I did not have celery when I made it the first time and used bell peppers instead which I have stuck with because I loved how it tastes.  Click here for Jamie Eason's Turkey Meatloaf Muffins original recipe if you like having that spicy factor.  She also has several other yummy recipes to try!

Ingredients:

• 2 lbs. ground turkey
• 3 egg whites
• 1 C. quick cooking oats
• 1/2 tsp. ground cumin
• 1/2 tsp. dried thyme
• 2 tsp. crushed mint
• 1 tsp. black pepper
• 2 T. garlic powder (2 cloves minced)
• 1 small onion, finely chopped
• 1 bell pepper (yellow or red)

Directions:

1. Preheat oven to 375 degrees.
2. Spray muffin pan with canola or olive oil.
3. Mix all ingredients together in a large bowl.
4. Roll mixture into balls and place in muffin pan.  They should be the size of a racquetball, and if you are like me you may have to look it up to even see what size it is!
5. Bake for 40 minutes.

This recipe makes 12.  

NUTRITION FACTS
Serving Size 1 muffin

Amount per serving

Calories 182

Total Fat8g

Total Carb4.6g

Protein22.2g

Chocolate Peanut Butter Protein Shake

Ingredients:

• 1 C. Unsweetened Almond Milk
• 1 Scoop Muscle Gain Protein Powder     
• 1/2 or 1 Banana (whichever you prefer)
• 1 T. Peanut Butter
• 1 t. vanilla
• 1 t. Dark Chocolate Cocoa powder
• 6 ice cubes

Directions:

Mix all the ingredients in a blender and enjoy!

I buy the 30 calorie vanilla almond milk by Blue Diamond which already has the vanilla in it so I leave out the vanilla in the recipe.  If you just buy the original then you can add the vanilla for taste.  My family absolutely loves this recipe and my girls will ask if they can have some too.  Ever since I found a recipe for this my mom has made it every morning for breakfast and loves how quick and easy it is.  I would have linked to the original recipe I had found but I could not find it anywhere!  The original did call for a whole banana but I am not a big fan of the banana flavor and only use half of one so I am still getting the potassium.

I haven't looked at trying to find any other protein shake recipes because I have never gotten sick of this one but I will start trying to find more to share!

Clean Chicken Cabbage Soup

I am not a big soup fan so when I do actually have soup its the predictable "Chicken Noodle Soup".  When I found this recipe I wasn't sure how it would taste, wondering how good a cabbage soup would even be, but decided to try it anyways and I am so glad I did!  It tastes delicious, my whole family loved it as well which is a big plus, and its healthy.

My dad had seen me stirring it when it was getting close to dinner and said how it was probably going to taste gross but when he tried it he was surprised at how good it was.  If you knew my dad you would know how hard it is to find a meal made with chicken that he actually likes and enjoys.  

We leave out the stewed tomatoes at our house because they don't agree with us.  So I just cut the vegetables and do not marinate the chicken overnight since I leave the stewed tomatoes out.

I would definitely recommend checking out her blog as she has many delicious healthy recipes!  Here is the recipe for Clean Chicken Cabbage Soup from Little b's healthy habits:

Ingredients:

• 1/2 head of cabbage, chopped
• 1 box of low sodium chicken broth
• veggies of choice; carrots, celery, and onion (I use the same as Little b)
• 4 chicken breasts
• 1 can low sodium stewed tomatoes
• 1 tsp oregano
• 1 tsp garlic powder
• pepper to taste

Directions: 

1. Pre-cut all the vegetables the night before so they are ready to go the next morning.  Throw chicken in a Ziploc with stewed tomatoes with some oregano so it can marinate.
2. Put all the ingredients in a crock pot and turn it on low.  Let it cook for 8 hours.  If your like me you forget and end up cooking it on high for 4 hours! 
3. Shred chicken with a fork.  You can leave chicken in while you do it.  As little b points out it should be cooked enough that it easily shreds.