- 1/3 cup uncooked quinoa
- 2/3 cup water
- 4 cloves of garlic
- 1/2 cup finely chopped yellow onion
- 1 red or orange pepperpepper, finely chopped
- 1/2 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- few dashes of your favorite hot sauce
- few dashes red pepper flakes, if desired
- 1/2 cup chopped cilantro
- 2/3 cup red enchilada sauce
- freshly ground salt and black pepper, to taste
- 1 pound ground chicken breast or extra lean gound turkey breast
- 2 egg whites
- 1/3 cup reduced fat shredded colby jack or mexican cheese
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. While the quinoa cooks you can move on to the next step.
- Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
- Add quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you’ll reserve the rest for topping the muffins later). Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You made need to use your hands to ensure all ingredients are well combined. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
- Bake for 20-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins. Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked. Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings – 2 muffins each.
Original recipe’s nutrients for 2 muffins:
However, I reduced the cheese by a 3rd.
As I head into an even lower carb diet next week, Im trying to stock up on things to try for breakfast while at work. Purely egg cups, while adorable, I can’t bring myself to microwaving. Hopefully these help!
- 1 Egg, slightly beaten
- 1/2 cup oatmeal
- ½ cup crumbled blue cheese (preferably low-fat)
- ½ cup diced onion
- ½ cup diced red pepper
- ½ cup diced celery
- ½ cup Franks buffalo sauce plus more for topping
- 1 pound ground chicken breast
- Preheat oven to 350 degrees F.
- Add all of the ingredients except for the ground chicken to a large bowl and mix well.
- Add ground chicken and mix until combined.
- Portion about a ¼ cup of mixture into a muffin tin coated with cooking spray, or if you are trying to avoid cooking spray use silicone cups or cupcake liners.
- Brush additional buffalo sauce on top if desired.
- Bake uncovered for about 30 minutes.
Original recipe nutrients per muffin:
However, I cut out a bunch of the cheese, cut the oats in half, and added some pepper so im not sure where it lands us now. Give or take.
This weekends goal is to find ground turkey and buy 50lbs of it. I miss being able to just pop to the grocery store and get it cheap.
Once I do Im going to make all of the turkey things all of the time. I love that this has zucchini folded into it. Recently read up on how good zucchini is for you and bland enough that you can sneak it into anything. Woot.
- 1 pound ground turkey
- 1 small zucchini, grated (about 1 cup)
- 2 ounces light jalapeño or pepper jack cheese, shredded
- 1 teaspoon jerk seasoning
- 1 cup finely diced pineapple
- 2 scallions, chopped
- 1/2 cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 4 hamburger rolls, toasted
- In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
- Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
- While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
- Top the burgers with the salsa and serve on toasted rolls.