Today I’ve a few things to get off my upper body. Probably it’s me silently having a discussion with myself right here but whatever the case, I just require a place to reveal.

I’ve been thinking a lot about my career, passion, and potential goals. Overall Personally i think pretty accomplished to be 25. I’m pleased… but unsatisfied. Does that make feeling? Yes, I really like my blog page and I love my full-time job, but something is definitely missing.

I’ve felt this for a few months. Perhaps it is 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 seriously isn’t for me. Unfortunately, unfamiliarity is actually scary, but it’s also more exhilarating and persuasive. And to end up being honest, I’m lacking that. Personally i think like without it, I can’t grow. I’D LIKE and Have to consider dangers and screw up. God knows, we’re all bound to fail sooner or later inside our lives. Our encounters are what makes us better.

Ultimately it comes down to this: I believe that anything worth having is worth fighting for. This is true in love, careers, friendship, etc. I don’t want to miss an opportunity to end up being happy or even to find just what I’m seeking. I have goals and dreams, and when I don’t pursue them now, when will I?

I guess now that I’ve been considering all this, I will probably start making some changes in my existence. More to arrive.

In the meantime, MEATLOAF MUFFINS! YOU Men they’re basically packed healthy taste bombs.

If I’m going to make a normal dish like meatloaf, it’s obvious that a few 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 about the Mexican flavors!

I love these muffins because they are perfectly portioned and ideal for re-heating and enjoying with a salad or fresh vegatables. They’re also great like a midnight snack. I would know.

How you make sure they are is fairly simple, too: Simply saute garlic, onions, and peppers, cook up some quinoa, combine all the substances together within a big bowl with some spices and place into muffin mugs to bake! Who wouldn’t love these?

Oh and don’t worry, these babies aren’t dry out like some meats loaves. Instead they’re perfectly flavored, damp, and topped with cheesy goodness and also a spoonful of your favorite enchilada sauce. Clean eating at it’s finest!

Tips: You can definitely use either ground chicken white meat or surface turkey breast in this recipe — both can taste amazing! I would just make sure it’s pretty low fat since we’re aiming to keep these healthful and low-calorie! When you have problems finding ground poultry, you can usually ask your neighborhood butcher. I asked the butchers at Whole Foods if indeed they would grind up a pound of chicken breast for me and they were a lot more than happy to!

Enjoy!

Prep time:

25 mins

Cook period:

25 mins

Total time:

50 mins

Ingredients

1 red or orange pepperpepper, finely chopped

1/2 teaspoon essential olive oil

1/2 cup cut 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 make quinoa: Rinse quinoa with cool water in mesh strainer. In a small saucepan, bring water and quinoa to some boil. Cover, decrease warmth to low and allow simmer for 15 minutes or until quinoa has absorbed every one of the liquid. Remove from heat and fluff quinoa with fork; reserve to cool for about 5 minutes. While the quinoa cooks it is possible to proceed to another step.

Preheat oven to 350 levels F. Apply a 12-cup muffin tin generously with cooking spray. Heat essential olive oil in a medium skillet over medium heat. Add garlic clove, onion, and bell pepper. Cook for a couple minutes or before onions possess softened. Transfer to a big bowl to cool for a few minutes.

Add quinoa, cumin, oregano, chili powder, popular sauce, red pepper flakes, cilantro, salt and pepper and 1 / 2 of enchilada sauce (you’ll reserve the others for topping the muffins later). Next stir in ground rooster (or turkey) and egg whites and 1/4 cup of the parmesan cheese. You made have to use the hands to ensure all ingredients are well combined. Work with a 1/4 cup measuring cup or an snow 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 on the tops of muffins. Place back range and bake for an additional 3-5 mins or until mozzarella cheese melts and muffins are prepared. Let cool for a couple minutes then serve with fresh vegetables for a complete meal. Makes 6 servings — 2 muffins each.

To create meatloaf less spicy and kid-friendly, omit crimson pepper flakes and hot sauce.

If you cannot find ground chicken breast, it is possible to ask the butcher to grind it for you personally at the grocery store — they always do that for me at whole foods. Another choice is extra trim ground turkey!

Feel free to use 1 egg rather than 2 egg whites.

If this wintertime doesn’t convince you to leave Minnesota, nothing will 😉 In every seriousness, I know everything you mean. 9 years ago my husband and I had taken 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 is you are thinking of, go for it!!

The mini meatloves look amazing. I will have to try them ðŸ‚

Wow — what an ingenious combination of tastes!! I can’t wait to try these.

All the best with determining what does pig feet look like‘s leaving the unfulfilled side of you unfulfilled, and with identifying what adjustments you intend to make — far easier said than done ðŸ‚