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April 5, 2017

Whole 30 Chicken Parm Mini Meatloaf

I'm not 100% Whole 30 compliant. I did a round, I learned so much about food and what I was putting in my body. I did reintro and I know I can't handle gluten, grains (like rice) are okay, I can't do too much sugar and only a very little amount of dairy. I'd say I'm 70% compliant. Because let's be honest I really love my wine! 

My family didn't do it with me, but when I was strictly Whole 30 all our dinners were compliant. Because I wasn't making two dinners. Some of them they loved, like Sloppy Joe Bowls. Some meals weren't as big of a hit.. so I wouldn't make it again. But this one, they devoured, had seconds and told me they can't wait until I make it again! 

Ingredients:
2lbs ground chicken (white meat/ breast) 
Italian Seasoning 
Salt
Pepper
Garlic 
Olive oil. 
Sauce, I used homemade. 
Spaghetti Squash. 

Directions:
Set oven to 350 degrees. Grease muffin pan with olive oil. Add about a tablespoon of each of your seasonings to the chicken and mix well. Press into muffin pan, filling about half way. Top with sauce and bake for 25-30 mins. I microwave spaghetti squash so it cooks quicker. Cut in half, take out the seeds and "cook" for about 10 mins. Easy peasy! Then serve! 

 
You can also add some mozzarella cheese during the last 5 minutes or so if you're not doing Whole 30. That's what I did for my Hubby. 

 

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