Today I have a few things to log off my chest. Maybe it’s me silently having a discussion with myself here but whatever the case, I just need a place to reveal.
I’ve been considering a lot about my career, passion, and future goals. Overall I feel pretty accomplished for being 25. I’m satisfied… but unsatisfied. Does that make sense? Yes, I love my blog and I enjoy my full-time job, but something is certainly missing.
I’ve felt this for a few months. Perhaps it’s because I’ve become as well comfortable. After all, I don’t desire to be in the same place forever and I’m fairly certain Minnesota just isn’t for me. Sadly, unfamiliarity is really scary, but it is also more exhilarating and compelling. And to become honest, I’m lacking that. Personally i think like without it, I cannot grow. I’D LIKE and Have to consider dangers and screw up. God understands, we’re all bound to fail at some point inside our lives. Our encounters are why is us better.
Ultimately it boils down to this: I really believe that anything value having will probably be worth fighting for. This is true in like, careers, a friendly relationship, etc. I don’t want to miss a chance to end up being happy or even to find just what I’m seeking. I have goals and dreams, and if I don’t pursue them now, when will I?
I guess given that I’ve been thinking about all of this, I will probably begin making some changes in my existence. More to arrive.
In the meantime, MEATLOAF MUFFINS! YOU Men 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 are going to happen:
1. It’s going to be stuffed in muffin tins so they turn out cute.
2. You know it’s going to be healthy.
3. Bring on the Mexican flavors!
I really like these muffins because they’re perfectly portioned and great for re-heating and enjoying with a salad or fresh vegatables. They’re also great as a midnight snack. I’d know.
How you make sure they are is fairly simple, too: Just saute garlic clove, onions, and peppers, make up some quinoa, mix all the ingredients together within a big dish with some spices and place into muffin mugs to bake! Who wouldn’t like these?
Oh and do not worry, these infants aren’t dry out like some meat loaves. Instead they’re properly flavored, damp, and topped with cheesy goodness plus a spoonful of your favorite enchilada sauce. Clean eating at it’s finest!
Tips: You can definitely use either ground chicken white meat or floor turkey breast with this formula – both will taste amazing! I would just make sure it’s pretty trim since we’re seeking to keep these healthy and low-calorie! When you have difficulty finding ground poultry, you can always ask your neighborhood butcher. I asked the butchers at Whole Foods if indeed they would grind up a pound of chicken breast for me plus they were more than happy to!
1 red or orange pepperpepper, finely chopped
1/2 teaspoon olive oil
1/2 cup cut cilantro
newly ground salt and black pepper, to taste
1 pound ground chicken white meat or extra trim gound turkey breast
2 egg whites
2/3 cup low fat shredded colby jack or mexican cheese
To cook quinoa: Wash quinoa with cool water in mesh strainer. In a little saucepan, bring drinking water and quinoa to a boil. Cover, decrease warmth to low and let simmer for 15 minutes or until quinoa offers absorbed all the liquid. Remove from temperature and fluff quinoa with fork; set aside to cool for approximately 5 minutes. While the quinoa cooks it is possible to move ahead to the next step.
Preheat oven to 350 degrees F. Apply a 12-cup muffin tin generously with cooking food spray. Heat olive oil in a moderate skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a couple minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
Add more quinoa, cumin, oregano, chili powder, sizzling sauce, crimson pepper flakes, cilantro, salt and pepper and 1 / 2 of enchilada sauce (you’ll reserve the others for topping the muffins later on). Next mix in ground rooster (or turkey) and egg whites and 1/4 cup of the cheese. You made have to use the hands to make sure all substances are well mixed. Work with a 1/4 glass measuring cup or an glaciers cream scoop to add meatloaf mixture consistently to muffin cups.
Bake for 20-30 minutes. Remove from oven and spoon remaining enchilada sauce and mozzarella cheese over the tops of muffins. Place back in oven and bake for yet another 3-5 moments 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 red pepper flakes and hot sauce.
If you can you bake Pigs Feet‘t find ground chicken breast, it is possible to ask the butcher to grind it for you at the grocery store – they always do this for me at whole foods. Another option is extra lean ground turkey!
Feel free to make use of 1 egg rather than 2 egg whites.
If this winter doesn’t convince you to leave Minnesota, nothing will ðŸ˜‰ In all seriousness, I know everything you mean. 9 years ago we took a risk and relocated to Wisconsin where we didn’t know anyone and I didn’t have a job. It ended up being a good decision and well worth the risk. Whatever it really is you are planning of, go for it!!
The mini meatloves appear amazing. I will have to try them ðŸ‚
Wow – what a nifty little combination of flavors!! I can’t wait to try these.
Good luck with determining what’s leaving the unfulfilled side of you unfulfilled, and with identifying what changes you want to produce – in an easier way said than done ðŸ‚