chicken or turkey muffin meatloaf

Mini Teriyaki Chicken Meatloaves
Bake these tasty meatloaves in muffin tins makes for easy portion control
January 30, 2012

Serves 4 (makes 8)

1 lb. ground chicken or turkey
4 green onions, chopped fine (about 1/2 cup)
1/4 cup chopped cilantro
1 Tbsp. toasted sesame oil
1/2 tsp. grated ginger
1/2 tsp. salt
1 egg whit
1/4 cup low-sodium or light teriyaki sauce, divided
Nonstick cooking spray

1. Preheat oven to 450 degrees F. Place chicken, green onions, cilantro, sesame oil, ginger, salt and egg white in a medium mixing bowl. Mix with your hands until well combined and sticky in texture.

2. Spray a muffin tin with cooking spray. Divide meat mixture into eight portions and place in prepared tin; bake 15 minutes.

3. Remove from oven and spoon 1/2 Tbsp. teriyaki sauce over each meatloaf. Bake 5-7 minutes more or until cooked through. (Check by cutting into meatloaf with a small knife.)

Storages: Freeze, then thaw in refrigerator before reheating in microwave.

NUTRITION FACTS (per serving): 100 calories, 9 g protein,

pineapple mango smoothie

Golden Goddess Glow Fruit Smoothie:

1 cup each chopped pineapple, banana, tangerine and mango
1 cup coconut water
1 cup ice
ground allspice

Directions:

Blend 1 cup each chopped pineapple, banana, tangerine and mango, 1 cup coconut water, a dash of ground allspice and 1 cup ice. Sprinkle with toasted coconut.

spinach chick peas fritters

Spinach-Coconut Chickpea Fritters
vegan, makes about 10 cakes

1 can cannelloni beans, drained & mashed
1 can chickpeas, drained & half-mashed
1 1/4 cups frozen spinach (or fresh wilted/chopped)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (the hard white part after chilled)
1/4 tsp pink salt
pepper

safflower oil for frying

Directions:

1. Add the beans, nutritional yeast, coconut milk, salt, pepper and agave syrup to a large mixing bowl. Mash until the cannelloni beans are all smashed, and half the chickpeas are smashed.
2. Fold in the spinach and 1/4 cup Panko crumbs.
3. Heat a skillet over med-high heat with 1-2 Tbsp of safflower oil.
4. Roll a small ball of the bean mixture in the extra 1 cup of Panko crumbs. Add to pan. Repeat until pan if filled. (Note: you can also bake the fritters for about 15 minutes at 375 degrees)
5. Cool on each side about 2 minutes. Remove from pan and allow fritters to cool on paper bowl. They will be very delicate upon removing from pan.
6. Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too!
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