These Cheeseburger Mini Muffins are so fun to make and eat. I always gravitate towards meals that allow me to feel like I’m indulging but really I’m not lol. I like that I could eat almost 10 of these. They would also be perfect for a healthier dinner for kids and even as a finger food appetizer for a get together.
On last week’s recipe post, I shared 10 things I do around the holidays. Today, I wanted to share 5 random things. I don’t know why I’m so into this but it’s just a fun way for us to get to know each other better…. read them while you’re eating and enjoying these cheeseburger mini muffins hehe.
1. I’ve been getting highlights since I was in 7th grade and I normally stick to the shame shade/color of blonde (except for when I’m lazy and don’t go haha). About 3 times now, I’ve tried going more ashy and each time, I end up disliking it 5 days later. Well, I tried again this year anddd don’t like it again. Will I ever learn?! lol. Do any of you do that? I want to be adventurous but I guess I just like my classic color.
2. Almost all of the Christmas gifts I’m giving this year have a clever little twist. Some of them are plain silly. Some of them are personalized. Some of them are things people would say, “I can’t believe you thoughts of this.” I’m always into giving gifts (I can thank my mom for that!) but this year, I really can’t wait to see the reactions. You knew I had to slide a little Christmas into this list lol.
3. I am in a tiny bit of a workout rut this week. I’ve gone to the gym every day but my focus isn’t really there. What I’ve done each day is begin with 10 minutes of walking and turn on fast paced music. It’s been helping pump me up a bit. I’m hoping after the holidays I’ll be back to my usual excited self for lifting.
4. You know how I was on this dip manicure vs shellac debate?! I posted about it here. Well, I went back to my regular manicurist and she told me “I believe nail salons are pushing dip because most charge $10 more per manicure. I think they’re both equally as good.” She also claims that dip is not less damaging. She always tells me that if it’s taken off properly (no peeling!) thats how you create less damage. I’m no expert on this so don’t quote me; I’m just passing along what Tracy told me.
5. Organization has been my thing lately. Every day or two, I take on a shelf or cabinet. I’ll take everything out. Toss what is junk. Then I organize it. Taking it little by little prevents it from feeling like an overwhelming task and you know that I actually enjoy organizing so it’s a fun little something to add to my to do list.
8 cups frozen, shredded potatoes
1 large egg, beaten
1/2 tsp ground sea salt
1/2 tsp black pepper
1 lb ground turkey, beef or chicken
1 tbsp olive oil
1/2 tsp ground sea salt
1/2 tsp black pepper
1/4 cup shredded cheddar cheese (optional)
Preheat oven to 450 degrees
In a large bowl, combine the potatoes with the egg and salt and pepper
Divide the mixture between the cups of a 36 mini muffin tin
Press down with a spoon to create an indentation
Bake until starting to brown ~10-12 mins
While the potatoes are cooking, prepare the meat.
In a large frying pan, heat the oil over medium heat and cook the meat; season with salt and pepper
This recipe is for the nights when you want to throw a few ingredients together, pop it in the oven and enjoy. I always talk about my nutrition approach as being simple and delicious… this recipe so perfectly embodies that. Plus, anything with pesto is an automatic win in my food book!
4 medium chicken breasts
1/2 cup store-bought pesto
1 1/2 cups baby spinach leaves, roughly chopped
1 large tomato, roughly chopped
1 can canned artichoke hearts, roughly chopped
1/2 cup shredded mozzarella
Preheat oven to 350
Place chicken in a medium baking pan and divide pesto between the breasts
Top with spinach, tomato, artichoke hearts and mozarella
Cover the baking pan with aluminum foil and bake for 30 mins
Remove foil and cook until the cheese is browned and chicken registers 165 with a meat thermometer
Summer… the season of burgers. I don’t want it to end! If I just keep posting summer/burger recipes maybe we can pretend it will never end?!
Burgers on the grill are a go-to meal in my home because they’re quick, easy and always seem to satisfy. I’m normally a traditional burger with extra sharp cheddar cheese on top but I’m always up for a switch up.
I created this Greek style burger the other night and you always know when a recipe is good when the husband gives his approval. He’s normally pretty plain Jane with his meal preferences, but he loved this twist. I actually prefer just the burger (no bun) and a side of sweet potato fries.
If you’re a burger type of gal, you have to give the one a try!
1 large egg
1 lb. lean ground beef or ground turkey
1/2 cup thinly sliced baby spinach
1.3 cup chopped sundried tomatoes, packed in oil
1/4 cup crumbled feta
1/2 tsp dried basil (optional)
1/2 tsp dried oregano (optional)
1/2 tsp sea salt
1 tbsp olive oil
4 hamburger buns (optional)
Condiments of your choice
Whisk the egg in a large bowl.
Knead in the meat, spinach, tomatoes, feta and spices.
Divide mixture into 4 patties and refrigerate for 1 hour to firm up.
Heat olive oil in a large frying pan over medium heat until it shimmers.
Add patties to the pan and cook for ~5 mins; flip and cook another 5-7 mins or until they register 160 degrees with a meat thermometer.
Serve on buns (optional) with condiments.
NOTE: instead of hamburger buns, you may opt for Ezekiel/sprouted grain bread or lettuce as a “bun”
If you love food, you’ll love this post. First off, I’m sharing the recipe I’ve made most over the past 5 weeks AND I have exciting news.
5 weeks ago, I set a goal to cook one new recipe every day extending through the challenge. My intention was to get excited about cooking healthy meals; the more excited I am about getting into the kitchen, the easier it is for me to enjoy eating well.
As you know, I’ve been sending out Weekly Meal Menus each week to meal plan members consisting of 7 new recipes; so I tried my best to make one each day (I didn’t get to it every day but I hit my goal 80%). The recipe I noticed myself making over and over was the Spicy & Cheesy Chicken Stuffed Pepper recipe.
I always know the sign of a great (not just good) recipe by my husband asking me to make the meal again, which he did! Several times! Personally, my favorite part is the use of rotisserie chicken and just a few additional, simple ingredients as it made the meal about 5 minutes of hand on prep time.
This recipe was from the Week 1 Meal Menu… I enjoyed this meal so much I wanted to share it with all of you.
Rewind… for those of you who don’t know the Weekly Meal Menus are considered an “installment” to the Eat Your Way Lean Meal Plan. When you join the Meal Plan, you’re considered a meal plan member. Every new nutrition installment I create is then sent out to meal plan members at no additional cost.
It’s really important to me that you always receive new nutrition content. The more options you have, the more you’ll be enjoying and the better results you’ll see.
First off, any recipe with the word “taco” in it is instantly a win for me. But, I’m always on the quest for meals I can prepare ahead of time that deliver that same delicious, fresh taste as when they’re first made. This Mason Jar Taco Salad checks both those items off my list. You can totally add these to your weekly meal prep!
HOMEMADE CHERRY TOMATO SALSA
*Recipe note – you may use your favorite store bought salsa instead
1 handful cherry tomatoes
1 tbsp chopped onion
1 tbsp chopped cilantro or parsley
1 tbsp lime juice
1 tbsp chopped picked jalapenos (optional, for spicy version)
Place all of the ingredients in a mini-food processor or blender
MASON JAR TACO SALAD
1/2 cup homemade cherry tomato salsa (or store bought version)
1 handful lettuce
2 tbsp cherry tomatoes
1/3 cup cooked chicken
Cover the bottom of the jar with salsa
Layer lettuce, tomatoes black beans, chicken and then radishes on top
Refrigerate until ready to eat. You can shake up the jar and enjoy the salad right from the mason jar or sever in a bowl.