Teriyaki Salmon & Mexican Meatloaf Muffins

Cooking is one of my favorite activities and I have loved making it a priority over the last few weeks!  Trying new recipes, making my own recipes, and getting to share them with you!

Here are a couple recipes I wanted to share with you from this week!  Hope you enjoy them as much as I did!

Teriyaki Salmon

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Ingredients:

-1/2 cup reduced sodium soy sauce

-2 Tbsp water

-1 Tbsp minced garlic

-1 Tbsp honey

-1 lb salmon, cut into 1 inch cubes

Directions:

Preheat oven to 375 degrees

Combine soy sauce, water, garlic, and honey together in a bowl.

Place salmon cubes into mixture and make sure they are coated.

Pour salmon and mixture into a baking dish.

Bake for 25 minutes.

–Salmon great for use on salads, over rice, and on its own! I added mine on top of a mason jar salad and the juice from the teriyaki sauce was a great dressing!–

(Servings 3 – each serving is one 1 Red container)

Mexican Meatloaf Muffins

Ingredients:IMG_7373

-1 pound ground beef

-1 egg

-1 Tbsp chili powder

-2 tsp cumin

-1 tsp garlic powder

-1/2 tsp oregano

-1 tsp sea salt

-1/3 cup salsa

-1/4 cup cheese

Directions:

IMG_7370Preheat oven too 375 degrees

Spray muffin tin with non-stick spray

Mix all ingredients together and separate into 8 portions

Place one portion into each IMG_7371muffin tin and bake for 25 minutes.

(Servings 4 [2 muffins each] – – each serving is 1 Red and 1
Blue container)

Let me know if you try these recipes! I would love to hear what you think of them!

Egg Scrambles and Grilled Veggie Packs

Do you all struggle with getting bored with what you eat for breakfast?  I do, A LOT!

Dry Cereal is good, but I can’t have dairy, and don’t love dairy free milks in my cereal (they tend to change the taste – though they are great in other things!) and most cereals are not crazy healthy and even the ones that claim to be are often loaded down with extra sugars and preservatives.

Bacon and Sausage are yummy, but not really very healthy.

Waffles, Bagels, and Pancakes are delicious, but not something I like to have all of the time.

So, my go to is often Eggs!  But then the struggle becomes do I fry them, poach them, scramble them, make an omelet, or do something else?  I have discovered that I love making egg scrambles – throwing whatever is in the kitchen into a bowl with eggs and mixing them up.  Then I scramble them up!  Well today’s mix was one of my favorites so I decided to share it with y’all!

Egg Scramble with Grilled Veggie Pack!

Egg Scramble with Grilled Veggie Pack!

Doesn’t it look delicious?!?!  If you think so, here is the recipe…

Egg Scramble

Ingredients:

4 Eggs

1/3 cup of dairy free cheese [or regular cheese for you dairy lovers out there]

1/2 cup of salsa [I used homemade, but store bought is great too]

Ground pepper to taste

Sea Salt to taste

Directions:

IMG_7318Crack eggs into a small bowl and mix together, breaking the yolks.

Add in cheese and salsa and mix so that they are evenly spread throughout egg mixture.

Pour into a preheated non stick skillet and scramble on medium IMG_7319high heat until fully cooked. [I add pepper and salt while scrambling, but you can also add them after you finish cooking the eggs.]

YIELD: 2 Servings {Reheats well for those who want to knock out two meals with one stone}

This recipe is also great for those of you who are following the 21 Day Fix Meal Plan!  The Egg Scramble for each serving is 1 Red, 1/2 a Blue, 1/2 a Green or Purple {If you use homemade salsa it counts as a green container – if you use store bought salsa, it is typically made with added sugar and counts as a purple container}.

Now if you are like me an egg scramble is great, but on some days it is not quite enough to fill your breakfast plate and sustain you for what you have going on in your day.  Today is one of those days for me.  I woke up with a headache, but still have a lot to get done.  I have church, a workout, some cleaning and a wedding to work at.  So I added some grilled veggies I fixed earlier in the week, that were in my fridge to my plate.  Let me just tell you, these veggies were a great addition to my morning and are so easy to make!!

Grilled Veggie Packs

Ingredients:

Zucchini

Yellow Squash

Red Potatoes

Baby Carrots

Tomatoes

Onions

[Really whatever veggies you want to toss in will work]

Seasoning of choice [I used some GrillMates Chicken Seasoning]

1 cup of Chicken Broth

–Grill or Oven

–Foil

Directions:

Clean and chop up all of the veggies you are using.

Line a baking dish with foil making sure you have foil falling over the edges to wrap over the top of the veggies once you add them to make a packet/pouch for them.

Toss the veggies into the pack, followed by pouring over the chicken broth.

Season liberally with seasoning.

Wrap foil around the veggies to create a sealed packet.

If using a grill place on the grill for about 45minutes to an hour on about a 350 degree temp.

If baking in the oven – you can leave the packet in the pan or you can set it directly onto the oven shelf.  Again for about 45 minutes to an hour on 350 degree heat.

Remove from pack and enjoy!!

Great and healthy way for you to make some delicious veggies!!  They are 21 Day Fix Approved and a great addition to breakfast or any other meal!

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Hope this gives you a new option to enjoy for your breakfast [or dinner] eating pleasure!  Let me know if you try these or if you have any questions!

If you do not know what the 21 Day Fix is, I would love to let you know more about it!!