Well what a beautiful day. I made my ritual Meal in a muffin from leftovers. This batch had a few pieces of roasted chicken, an italian sausage, half a honey garlic pepperoni. Wow...they are sitting on the counter cooling. I don't know if I will have the will power to leave them in the fridge. They are so much better the next day.
I'm going to try buy a silicone mini muffin pan. I think the grandkids will really enjoy them in a mini muffin instead.
I was going to put in a picture, but my charger for the camera has been missing forever. I am going to have to mount an all out search for the damn thing.
Monday, April 19, 2010
Friday, April 09, 2010
Another great meal in a muffin
Mini Meatloaves
here's the original recipe
Madeover Mini Meatloaves
originally from Sobey's Supermarket magazine
Serves: 4
Prep Time: 15 min.
Total Time: 45 min.
2 tbsp Balance Zesty Italian Dressing
1 cup finely chopped Organic Sliced Portabella Mushrooms
1/2 cup each shredded carrot and finely chopped onion
2 cloves garlic, minced
1 cup Balance Tomato & Herbs Pasta Sauce, divided
1/3 cup Organic Quick Oats
2 egg whites, beaten
1/2 tsp each salt and pepper
1 lb extra lean ground beef
1.Preheat the oven to 375°F (190°C). Heat the salad dressing in a non-stick skillet set over medium heat. Sauté the mushrooms, carrot, onion and garlic for 5 to 7 min. or until softened. Cool slightly; transfer to a large bowl and stir in 1/2 cup (125 mL) of the pasta sauce, oats, egg whites, salt and pepper. Add the beef and mix gently to combine.
2.Lightly spray 8 cups of a muffin pan with cooking spray. Divide the mixture between the cups, pressing gently to compact the meat. Spoon an equal amount of the remaining pasta sauce over the meatloaves. Bake for 30 min. or until a thermometer inserted into the thickest portion of the meat registers 160°F (71°C). Cool for 5 min. before serving.
Here's my changes
no mushrooms (that's the way to ruin a recipe for anything but stuffed mushrooms)
instead
3/4 c shredded zucchini
3/4 c shredded carrots
1 onion diced
1 egg (instead of 2 egg whites)
I sometimes use just italian dressing, (watch your eyes when heating will sting) or just grape seed oil, I also use a silicone muffin tin, it just browns soo much better without sticking.
I also fry the onions and carrots together in the oil before adding to hamburger mixture. I also add some taco seasoning, but not too much. But only occasionally, it's really good without it.
This is great the next day cold or sliced up into a meatloaf sandwich. I usually double the recipe so that I can keep some in freezer.
here's the original recipe
Madeover Mini Meatloaves
originally from Sobey's Supermarket magazine
Serves: 4
Prep Time: 15 min.
Total Time: 45 min.
2 tbsp Balance Zesty Italian Dressing
1 cup finely chopped Organic Sliced Portabella Mushrooms
1/2 cup each shredded carrot and finely chopped onion
2 cloves garlic, minced
1 cup Balance Tomato & Herbs Pasta Sauce, divided
1/3 cup Organic Quick Oats
2 egg whites, beaten
1/2 tsp each salt and pepper
1 lb extra lean ground beef
1.Preheat the oven to 375°F (190°C). Heat the salad dressing in a non-stick skillet set over medium heat. Sauté the mushrooms, carrot, onion and garlic for 5 to 7 min. or until softened. Cool slightly; transfer to a large bowl and stir in 1/2 cup (125 mL) of the pasta sauce, oats, egg whites, salt and pepper. Add the beef and mix gently to combine.
2.Lightly spray 8 cups of a muffin pan with cooking spray. Divide the mixture between the cups, pressing gently to compact the meat. Spoon an equal amount of the remaining pasta sauce over the meatloaves. Bake for 30 min. or until a thermometer inserted into the thickest portion of the meat registers 160°F (71°C). Cool for 5 min. before serving.
Here's my changes
no mushrooms (that's the way to ruin a recipe for anything but stuffed mushrooms)
instead
3/4 c shredded zucchini
3/4 c shredded carrots
1 onion diced
1 egg (instead of 2 egg whites)
I sometimes use just italian dressing, (watch your eyes when heating will sting) or just grape seed oil, I also use a silicone muffin tin, it just browns soo much better without sticking.
I also fry the onions and carrots together in the oil before adding to hamburger mixture. I also add some taco seasoning, but not too much. But only occasionally, it's really good without it.
This is great the next day cold or sliced up into a meatloaf sandwich. I usually double the recipe so that I can keep some in freezer.
Meal-in-a-muffin
I saved the original recipe from a copy of Real Simple Magazine.
Here's the original called Zucchini Pie.
But it's the change to a muffin where it really shines. I call it my Meal in a muffin of Leftovers.
Change the 3 cups of grated zucchini to 1 1/2 cups grated zucchini and 1 1/2 cups leftover meat of any kind (rotisserie chicken, taco hamburger meat, cooked ham, deli ham, - basically any left over meat, in any combination)
Change the directions to:
Preheat oven to 350. Combine zucchini, leftover cooked meats (diced very small is best), chopped onion, 1 cup of grated mixture of whatever cheese you have on hand - the sharper the better, 3 tbsp of grated parmesan, either fresh basil or 1 tsp pesto. Mix together to combine.
Sift in the flour, salt, pepper and heaping tsp baking powder.
Mix to combine well.
Then beat the veg oil and eggs together and pour over the zucchini and flour mixture and mix to combine the whole thing. Don't over mix, but mix it all well. It will seem really gloppy and on the thick side. I usually have more than the 1 cup of cheese. And I sometimes have a little bit more than the 1 1/2 cups of meat because I usually have more than one kind of meat, that's why the HEAPING tsp of baking powder is important. I like to throw in a 1/2 pepperoni stick into the food processor and pulse to fine. This usually adds a nice flavour. It's the mixture of meat that is key to flavour. If I don't have anything but leftover cooked chicken I usually throw in whatever coldcuts I have on hand like honey ham, and pepperoni into the food processor.
The next important part of the process is that you MUST have a silicone muffin tin.
Fill the muffin tin with a scoop ( but do not over fill) and bake the muffins until they are browned. You may think they are overcooked, but trust me - very brown is best. You can eat them with a salad after cooling slightly, but the best, the VERY BEST is the next day after they have cooled and the zucchini and meat mixture and cheese all combine and wow. It's just the best taste. And kids LOVE them. They are great in the car on the way to whatever place you are going, soccer, swimming etc. But I just love them all day long. I specially like that I can rip of a piece and give it to my grandkids who never let me eat anything without sharing. They last in the fridge - i usually just put 4 into a sandwich bag. But the trick is to use a silicone muffin pan, because they will brown and not stick. I've tried in a regular pan with muffin papers, but trust me, use silicone. Ohh and sprinkle the other 1 tbsp parmesan over each muffin before throwing into the over, but I usually forget that part, I don't know why but I usually do.
I can't say for sure how long you bake them, because each time is different but usually around half hour at least, to 40 min.
Here's the original called Zucchini Pie.
But it's the change to a muffin where it really shines. I call it my Meal in a muffin of Leftovers.
Change the 3 cups of grated zucchini to 1 1/2 cups grated zucchini and 1 1/2 cups leftover meat of any kind (rotisserie chicken, taco hamburger meat, cooked ham, deli ham, - basically any left over meat, in any combination)
Change the directions to:
Preheat oven to 350. Combine zucchini, leftover cooked meats (diced very small is best), chopped onion, 1 cup of grated mixture of whatever cheese you have on hand - the sharper the better, 3 tbsp of grated parmesan, either fresh basil or 1 tsp pesto. Mix together to combine.
Sift in the flour, salt, pepper and heaping tsp baking powder.
Mix to combine well.
Then beat the veg oil and eggs together and pour over the zucchini and flour mixture and mix to combine the whole thing. Don't over mix, but mix it all well. It will seem really gloppy and on the thick side. I usually have more than the 1 cup of cheese. And I sometimes have a little bit more than the 1 1/2 cups of meat because I usually have more than one kind of meat, that's why the HEAPING tsp of baking powder is important. I like to throw in a 1/2 pepperoni stick into the food processor and pulse to fine. This usually adds a nice flavour. It's the mixture of meat that is key to flavour. If I don't have anything but leftover cooked chicken I usually throw in whatever coldcuts I have on hand like honey ham, and pepperoni into the food processor.
The next important part of the process is that you MUST have a silicone muffin tin.
Fill the muffin tin with a scoop ( but do not over fill) and bake the muffins until they are browned. You may think they are overcooked, but trust me - very brown is best. You can eat them with a salad after cooling slightly, but the best, the VERY BEST is the next day after they have cooled and the zucchini and meat mixture and cheese all combine and wow. It's just the best taste. And kids LOVE them. They are great in the car on the way to whatever place you are going, soccer, swimming etc. But I just love them all day long. I specially like that I can rip of a piece and give it to my grandkids who never let me eat anything without sharing. They last in the fridge - i usually just put 4 into a sandwich bag. But the trick is to use a silicone muffin pan, because they will brown and not stick. I've tried in a regular pan with muffin papers, but trust me, use silicone. Ohh and sprinkle the other 1 tbsp parmesan over each muffin before throwing into the over, but I usually forget that part, I don't know why but I usually do.
I can't say for sure how long you bake them, because each time is different but usually around half hour at least, to 40 min.
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