Mini Chicken Meatloaves!

MINI CHICKEN MEATLOAVES

I was flipping through some recipes I had saved and saw one that sounded really good! Of course, I couldn't just leave it like it was, soooo I Ariana'itzed it! :)

First off, I didn't have any ground turkey or chicken (if you want lean ground turkey or chicken, you have to pay an arm and a leg for it, so I never buy it. ) Instead I make my own.

How to make ground chicken or turkey in three easy steps:

First off, I used chicken breast that I half-defrosted and then cut into chunks.

2. Then I pureed it into

ground turkey in my food processor.

3. Put it all together. In the end, I ended up with about two cups of ground turkey. (I tried to

weigh it but my scale wasn't working.) Use it for this recipe or freeze for later use :).

Sorry if those pics are kind of unappetizing but it is so worth it in the end :)

The finished product, well, before cooking :)

Mini Chicken Meatloaves!

Yield: 1 Dozen Mini "Muffin" Size Meatloaves :)

Ingredients:

3 large chicken breasts (pureed into ground turkey)

1/2 c. chopped carrot (sneak some good veggies in there- your kids won't even notice)

1/2 c. breadcrumbs (I used GF ones I saved from my bread every time crumbs fall off and then put it in the freezer for future use)

1/2 c. sugar-free ketchup + (see my sugar-free recipe on that link :))

1 egg

1 t. marjoram

1 t. salt

sprinkle pepper

Preheat oven for 350. Mix all the ingredients. Distribute evenly into 12 muffin cups (about 3/4 full). Squirt ketchup on the top and place in the oven for 35 minutes. Enjoy!

See this and other entries here at the Simply Indulgent Carnival. Give it a shot! This weeks giveaway is perfect for the coming holidays! A $25 Amazon gift card!

Recipe Review #6: 2-hour Memory Buns

Celiac Teen recently posted a recipe for these incredible rolls/buns. Seeing that they were rolls/buns and whole grain I was very excited to try them!

Here's the alterations I made:

• 1 and 1/4 c. + 1 T. water (I used less water because of the agave
• 3 T. agave (Agave is at least 25% sweeter than sugar so I used 1 T. less, and I don't like to use cane sugar)
• I ended up adding about 1/8 c. more teff flour, 1/8 c. more sorghum flour, 1/4 c. more corn flour, and 1/4 c. more millet because the batter was pretty runny.
• I also let it rise, covered with plastic wrap in a 200 degree oven (preheat to 200 and then turn it off. Then place the bread in).
  
• I only had to cook this about 15-20 mins.

They came out a little flatter I think due to the alterations I had to make and more flour. They are very tasty. Mine got more mashed together as you can see and I may just pour the batter if that runny in the future. Still, they tasted great!

In the future, I plan to use less water and also possibly add baking soda/powder to help it rise more. I think they would be great with butter if you can use it instead of oil or as I plan to, I will use Earth Balance next time! I am also thinking of decreasing the total oil amount. I also think it would be a great recipe to convert into a regular bread recipe!
Thanks again Celiac Teen!

Recipe Review #5: Super Easy (and yummy) peach crumble

Have some peaches that need to be eaten up? I sure did! I was looking at a dessert I could make that my family may enjoy even though they in no way eat the same as I do. I came across this recipe by Gluten-Free Goddess and had to try it.

The verdict? YUM! Thank you for the recipe!

Here's the only alterations I made or how I followed it:
For the topping:

• I used oat bran for the oats (I thought these would be interesting to try for texture and easier to digest) Make sure they are GF though if you have celiac!
• 2 T. oat flour
• 2 T. dark agave
  
• no walnuts or mesquite
• pinch of cinnamon
  
• 1/2 t. vanilla
  
• 2 T. earth balance (not melted)

In the peach filling, I didn't use arrowroot because I didn't have any on hand. I used 2 T. light agave.

Anyway, everyone of my very picky eaters (that would be my siblings especially) loved it. Most of them asked for seconds and thirds!

Recipe Review #4: Gluten-Free Whole Grain Waffles

I was in the mood for waffles. Real, hearty, whole grain waffles, like the whole wheat ones my mother used to make.

I found this recipe on The Whole Life Nutrition Kitchen Site. I love this recipe! So delicious and simple! I tried it with a few alterations to the wet ingredients:

• I used 6 T. apple sauce (homemade or organic, sugar-free)instead of oil to make lower in calories and fat
  
• 4 tablespoons dark agave, low glycemic, similar taste to maple syrup
• 3-3.5 c. of water, I used this simply because I ran out of milk, use more water to make it less thick, (it's up to you)
  

Also, I used 2 t. cinnamon.

Enjoy!

Recipe Review #3: Avacado Mayonnaise

This recipe also comes from Ricki via Dr. Kim at Diet, Dessert, and Dogs! I love it dip and mayo! Take Ricki’s and my word for it! This is a great mayo alternative and it is sooo good on tomatoes! See her post here.

“2 ripe avocados, halved, pitted, scooped out of skins, and cubed

large handful of fresh basil leaves [or a couple shakes dreid basil]

2 Tbsp. (30 ml.) extra virgin olive oil [I didn't use it but I'm sure it'd taste even better!]

2 tsp. (10 ml.) fresh lemon or lime juice

1 garlic clove, peeld and minced

sea salt and black pepper, to taste

Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

Add avocados and process until smooth. Blend in oil and lemon or lime juice, and then season with salt and pepper. Makes 4-6 servings.”

Recipe Review #2: Healthy! Guilt-Free Key Lime Pudding!

Here it is! The recipe that the most of you requested! Key Lime Pie Pudding! I got this recipe from Ricki’s dietdessertndogs website. See the original (almost the same recipe) here. I give her all the credit for this recipe and thank her for it! It is definitely nutritious and delicious! Thanks Ricki!

Ingredients:

2 small or 1 large chopped ripe avocado

3-4 Tbsp freshly squeezed lime juice

stevia to taste or 1/4 cup agave

Pour all of the ingrediants into your food processor and blend! Serve immediately! And enjoy!

Recipe Review #1: Healthy and Yummy Chocolate Zucchini Cake Mu

Ever wish you could find out if that recipe is actually good? Yes? Well, you've come to the right place. This starts my first post of recipe reviews. I will note when I follow a recipe exactly or closely and what the results were. The past week, my mother made chocolate zucchini cake for the rest of the family. Knowing that I could definitely not partake of the glutenous, sugar, and dairy laden cake, I started to look for some sort of cake or muffin that I could make and then freeze the leftovers. I found this post and will show it with what I did and the results I got. But all the credit definitely goes to ladybugsandbees! I followed the recipe pretty closely!

Gluten Free Chocolate Zucchini Muffins

(I got 18 muffins with this recipe)

• 1 cup extra finely ground brown rice flour
• 1/3 cup potato starch (not flour)
• 2 Tbs plus 2 tsp Tapioca Flour /Starch
• 1/2 cup unsweetened cocoa powder
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1/4 tsp sea salt
• 2/3 cup agave nectar
• 1/2 cup coconut oil (melt if solid)
• 1/4 cup full fat coconut milk plus 2 Tbs water
• 2 eggs
• 1 cup shredded zucchini

1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners or spray with non stick spray.

2. In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt. In a second bowl, combine agave nectar, coconut oil, coconut milk,water, eggs and zucchini. Add the flour mixture to the “wet ingredients” and mix well until fully blended.

3. Divide batter evenly between muffin cups, filling each to about 1/2- 3/4 full. Bake for 20-25 minutes.

These were really good! I could taste the yummy coconut flavor in them too with the oil and coconut milk. Next time, I want to try them with less fat and sugar etc but I am learning to follow the recipe to exactness on the first try making it . I will update you when I make them again. Also, see her site for just plain chocolate muffins (use 1 c. applesauce in place of the zucchini). I filled these about 1/2 to 3/4 full and then wet my fingers with water to smooth the tops so that they’d be even. They are filling and rich tasting. For an even richer treat, add chocolate chips as she did or raisins. Thanks again ladybugsandbees of gluten-free naturally!