Tuesday, December 20, 2011

Champion Nutrition Recipe of the Week - Mini Chicken Loaves

Need something new to do with all that chicken? Go Ground! This is an easily portable food :-) I've seen recipes for mini meat-muffins/loaves all over the internet for years, but have never really found one I like. Then came competition diet, and I really needed something that was easy to make, eat, and didn't knock me off track with carbs. Most recipes include bread crumbs or quinoa, rice or other starchy carb. I needed a solution without those extra carbs... I utilized my free foods to fill out the recipe and add flavor (mushrooms, onion, garlic), then added shredded zucchini and diced pepper for a veggie boost, plus the egg both to hold it all together as well as provide a healthy source of fat. The result was an incredibly tasty mini loaf! The hubby even loves these! Just add a side (sweet potato, quinoa, rice, etc) and a veggie and you've got a full meal for the family (or yourself!).

  • Chicken Mini Loaves
    Recipe by Chelle Stafford
    Makes 8 loaves
    ●  2 lbs ground chicken breast
    ●  1 cup finely minced crimini (brown) mushrooms
    ●  1 cup shredded zucchini (usually this is about 1 medium sized zucchini)
    ●  1/2 cup diced onion
    ●  1/2 cup diced pepper (green, yellow, orange, red, whatever!)
    ●  2 Tbsp fresh minced garlic
    ●  1 whole egg
    ●  1/3 cup salsa (try this with different kinds each time!)
    ●  2 Tbsp Mrs Dash Southwest Chipotle Seasoning

    ●  Spray Muffin Tin or Mini Loaf pan with oil.
    ●  Preheat Oven to 400 degrees
    ●  Mix all ingredients
    ●  Divide among 8 muffins or loaves.
    ●  Bake 20-30 minutes, draining pan at about 20 minutes.
    ●  When done, serve immediately, or cool on wire wrack and individually wrap for snacks/meals.

Nutrition Information:
Nutrition data is per loaf:  152 calories, 26 g protein, 4g carbohydrates, 2g fat. 146 mg sodium.


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