Easy Mini-MeatloafTitle. Double click me.
2 lbs. lean hamburger meat (or ground turkey)
2 eggs
2 palmfuls of breadcrumbs
splash of milk (about 1/4 cup. just eyeball it)
Mrs. Dash Garlic and Herb Seasoning
Mrs. Dash Original Blend Seasoning
1 small can of tomato sauce
1 packet of Stevia
Salt and Pepper to taste
Muffin Pan
***The seasonings above are just the ones I had handy. Feel free to use spices and seasonings that are already in your pantry! Everything is just one big experiment really!***
Whisk eggs and milk together. Throw in bowl with meat, spices, and breadcrumbs. Mix well with hands. Divide equally into muffin pan tin. Mix stevia and tomato sauce. Put spoonfuls on to of meat mixture. Bake in 425 degree oven for about 20-25 minutes or until done.
**To make this even more easier, you can use Organic or No Sugar Added Ketchup. I ran out and used this instead. It was the first time using the tomato sauce and it turned out pretty good! If using ketchup, it's not 100% clean but pretty close. This recipe is 100% clean. Also, oven times may vary. My oven is a piece so it takes longer! LOL.
Serve with mashed or sweet potatos and a green veggie! 2 big ole muffins equals a red!
Chicken Parmesean
There are two parts to this recipe - the oven-fried chicken and the sauce. Recipe inspiration from Fixate book, but with modifications.
1 c wheat flour
Mrs. Dash Garlic Blend
Himalayan sea salt
1/2 c. coconut milk
3 8oz chicken breasts
2 eggs
olive oil
1/2 c bread crumbs
Cut the chicken breasts in half s you have six breasts and flatten. Whisk eggs and milk in small bowl. Combine flour, salt, and seasoning. Dip chicken breast into egg/milk mixture, then four, then back into milk/egg mixture, then bread crumbs. Repeat for remaining 5 breasts. Heat skillet on stovetop and circle pan with olive oil. Brown on both sides then transfer into oven for 15-20 minutes or until done.
Sauce
1 large can of peeled tomatos
3 tomatos (you can just use 2 large cans of tomatos, I was just using what I had)
3 cloves of garlic
1 small onion
1/4 cup of red wine (optional. I've made it without)
salt to taste
ground pepper to taste
small (about an inch) hunk of parmesean cheese
Heat oil in large saucepan. Add onion and garlic. Cook until transparent - about 3-4 minutes. Don't burn the garlic! I know this from experience....Add tomatos. Cook for about 10 minutes. Break down tomatos with potato masher. Add water as needed. I slowly added about cup of water in small increments. The longer you cook the sauce, the more flavorful it will be, When you get timed of watching your sauce cook, carefully pour in food processor or blender. Blend. Pour back into saucepan. Add wine and cheese. Cook until cheese hunk melts but stir frequently.
Serve with whole grain pasta (or zoodles) and chicken breast (or meatballs!)