No. 304: Turkey Meatloaf Muffins

I'm so sore. So very sore. Someone bring me an Advil or better yet, fifty!

Now that I'm medically cleared for exercise, I've finally started working on getting back down to my fighting weight. The journey began last week with some hilly hikes and a Nike training workout (check out the app, it is awesome).

And it was hard work to start exercising again. I'm starting from zero people. Ugh. I'm trying hard not to compare my current self to myself two years ago, but it's not easy.

21 Days

This week I started the 21 Day Fix. Have you seen the infomercials? Well, one of my best friends is a coach in the program and has been raving about how great it is. So here I am. Day One.

It takes 21 days to change or form a habit. This program is meant to help you reframe your habits around exercise and especially eating (portion control 101) in three weeks. I won't bore you with the details, but it's essentially about getting plenty of nutrition through clean, unprocessed foods. You also do a daily 30-minute workout (thank goodness we still have a DVD player!).

So far, I have to say it's pretty easy. It just takes some pre-planning and prep to get the week started on the right foot. And I'm definitely not hungry. Getting the workouts in is the hard part, but Mr. McC is super supportive.

Turkey Meatloaf Muffins

These little guys were our dinner on Sunday night and will also serve as snacks or lunch for me a couple times throughout the week. I had 2.5 pounds of ground turkey (thank you, Costco) so I upped all the other amounts a tad to accommodate it.

Ingredients

Makes 12 muffins*
2 pounds ground turkey (lean beaf or chicken would also work)
3 egg whites
1 cup quick cooking oats
1 teaspoon ground cumin
1 teaspoon dried thyme
2 teaspoons dried yellow mustard
2 teaspoons black pepper
2 teaspoons chipotle powder
1 teaspoon salt
2 tablespoons garlic powder or 2-3 cloves of fresh garlic finely minced
1 small onion finely chopped
2 celery stalks finely chopped
Optional add-ins: shredded zucchini (1) or carrots (1-2)

*2.5 pounds of turkey made 18 muffins.

To make

Preheat oven to 375 degrees and spray a 12-muffin tin with olive oil. Mix all your ingredients together in one large bowl and roll the mixture into balls. They should be the size of racquet balls and fill the tin. Place them in the tins and bake for 40 minutes or until cooked through. Let cool slightly before removing from the tins.

The results

Sorry, no photos. The twins called me away several times and I just couldn't get it together in my rush to get these in the oven. But picture cute little meatloaves in muffin form:)

These are flavorful little suckers (and spicy if you add in all the chipotle). They also feel like a nice sizable portion.

I like the muffin tin approach. Easy, no hassle and minimal cleanup. The portion control is also ideal for adults or for serving kids.

Mr. McC had his with barbecue sauce and I enjoyed mine with some ketchup and a beer. This was Sunday after all, so I was sure to enjoy my last day not yet in the fix:) But seriously, they don't need a sauce - they are good without.

Random closing thought, they could be great little sliders on small buns! Just an idea.

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