Happy Monday, UFG family!
How's everyone doing on those New Year's resolutions? Mine are still going strong! I indulged a bit this weekend - but am ready to hit the gym extra hard this week, starting tonight with boot-camp
How do you combat a weekend of over-indulgence?
I'm pretty excited about today's recipe - my first in awhile. The Mailman has been really into artisanal mustards (it suprised me too...), so for Christmas I got him a sampler pack from Trader Joe's - my favorite of all grocery stores! It had 5 different types of mustard - and for this recipe, I chose the Basil Mustard. Yummy.
1lb extra lean ground chicken
1 small carrot, shredded
1 small squash or 1/2 medium squash, shredded
Trader Joe's 21 Season Salute, to taste (we like a lot!)
2 scallions, greens only
2 garlic cloves, finely minced
1/4 cup Panko bread crumbs
2 dashes of Worcestershire Sauce
1 tsp of good Dijon mustard per muffin tin
Preheat the oven to 400 degrees. Mix all ingredients, except mustard.
Portion out into about 10 regular sized muffin tins. Spread 1 tsp of mustard per meatloaf.
Bake for about 20 minutes, or until chicken is done cooking.
That's it! Couldn't be easier - or more delish! By my calculations (I don't count veggies) these come in at about 140 calories per muffin!