Meatloaf Muffins

Meatloaf Muffins

I love the convenience of any kind of “muffin recipe!” You can freeze leftovers and then just grab either a single serving or pop several out of the freezer for a family-size serving.

These can be used for snacks, lunch, or dinner. Pair them with just about any side dish and you’ve got a meal in just minutes!

They are so easy to prepare, low-fat, low-carb, and high-protein! So, you know what that means…they are considered an “EDGE MEAL!”

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Meatloaf Muffins
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Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
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Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Lightly oil a 12-cup, regular size or 6-cup, jumbo muffin tin; set aside.
  2. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes). If you use a high-powered blender to chop, there is no need for this step. Your veggies will be finely chopped enough to cook and soften in the oven.
  3. Place ground turkey and beef in large mixing bowl and add the veggies and allow to cool a minute (if you had to sauté them. Then add all of the remaining ingredients, except for the tomato paste or sugar-free ketchup.
  4. Using your hands, combine the ingredients together until well incorporated.
  5. Evenly divide the meatloaf among the 12 or 6 cup muffin cups in the prepared tin.
  6. Bake approximately 30 minutes. Remove from oven and top with the tomato paste or sugar-free ketchup.
  7. Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through.
Recipe Notes

Time-Saving Tip: Make a double or triple batch and freeze them for quick and easy dinners. Just thaw in fridge overnight and reheat in oven or simply pop frozen muffins in the microwave to heat and eat!

 

Grilled Chicken with Mint and Radish Salad

Grilled Chicken with Mint and Radish Salad

Lime juice and olive oil dress the salad greens, echoing the chicken’s marinade and tying the dish’s flavors together with minimal calories.

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Grilled Chicken with Mint and Radish Salad
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Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes.
  2. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
  3. Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice.
  4. Serve with chicken and lime wedges.
Parsley Leaf Salad

Parsley Leaf Salad

Parsley salad has an earthier flavor than one made with lettuce. This one, made with pine nuts, capers, and red onion makes each bite even more interesting and tasty.

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Parsley Leaf Salad
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Prep Time 15 Minutes
Cook Time 10 Minutes
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Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
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Ingredients
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Instructions
  1. Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet.
  2. Toast in oven, shaking once, until golden and fragrant, about 10 minutes. Transfer to a plate to cool.
  3. With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl.
  4. Season with pepper; toss thoroughly with oil.
  5. Serves six.
Spicy Tuna Muffins

Spicy Tuna Muffins

These are a great lunch item. You can serve them right out of the oven or store them in the fridge in an air-tight container for up to four days. Perfect for a grab-and-go, hurry up schedule!

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Spicy Tuna Muffins
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
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Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular-sized muffin tin with one tablespoon of melted ghee or coconut oil. (Or skip this part and just line the tin with parchment muffin liners.)
  2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
  3. Mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee or oil, eggs, and red pepper flakes. Season with salt and pepper to taste.
  4. Mix everything together. (Using your hands is best because that way you can make sure that the fish chunks aren’t overly broken up.)
  5. Scoop a quarter cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
  6. Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
  7. Transfer the cakes to a wire rack to cool. TIP: The easiest way to get them out is to put the wire rack on top of the muffin tin then flip everything upside-down, and tap them gently on the counter.
  8. Squeeze some juice on the tuna cake before your serving.
Recipe Notes

 

Spinach Frittata

Spinach Frittata

This is a very filling breakfast recipe. Make it ahead and refrigerate and/or freeze servings for your week.

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Spinach Frittata
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
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Instructions
  1. Preheat oven to 500 degrees.
  2. In a mixing bowl, whisk eggs with salt and pepper.
  3. Heat a large oven-safe skillet. Add the extra virgin olive oil.
  4. When hot, add the onions and tomatoes. Cook until soft - about 2-3 minutes. Add the spinach and let it wilt - about 30 seconds.
  5. Add the eggs and fold them into the veggies. Cook without stirring until eggs are set - about 3-4 minutes.
  6. Drizzle with lemon juice and sprinkle lemon zest over the top. Transfer to oven and brown for 3-5 minutes.
  7. Cut into slices.
Recipe Notes

 

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