Sunday, March 20, 2016

muffin-pan-chicken-cups: a recipe

We're always messing around and creating/tweaking new recipes, and this one was too delicious not to share! I'm not really sure what to call them, so if you've got a good name, let me know!

For now, let's call them muffin-pan-chicken-cups (quite a mouthful, both the name and the actual food!)

  • 1.5 pounds ground chicken
  • 1 egg
  • 1 cup chopped veggies**
  • 6 oz mozzarella cheese, chopped into small cubes
  • 1.5 tsp garlic powder 
  • 1.5 tsp dried basil
  • A dash of salt and pepper
**This time, I chopped two bell peppers and 1/4 of a Japanese kabocha (pumpkin-like squash) into thumb-nail sized pieces. You could really use any veggies you like, though!

  • Preheat the oven to 400° F.
  • Grease a muffin tin (we used coconut oil on a paper towel).
  • Chop the veggies and the mozzarella into small chunks. Mix all ingredients in a mixing bowl until everything is combined.
  • Using spoonfuls (or handfuls) to scoop mixture into the muffin tin. Press down a bit to fill the cups. (I was able to get 10 muffin cups filled to the top with this mixture.)
  • Bake at 400° for 25-30 minutes.
  • Let them cool, and then enjoy!


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