Homemade salsa

A bowl of homemade salsaI’m going to give a disclaimer on this one: this does not taste anything like the pre-packaged jars of salsa that you buy in the store. I think I know why, too; I omitted the scads of salt they use.

This is fresh-tasting with a bigger spice-kick than I expected (I generally reach for the mild salsa, so this is probably on the upper limit of mild for most people). You can taste the ingredients, not the salt. I think I prefer it, to be honest.

YMMV, however. Spruce this one up how you like it. Add more or less than what you see and don’t be afraid to experiment. Here’s what  I did:

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Chicken parmesan meatloaf muffins

Two 'muffin'-sized meatloaves made of ground chicken and seasonings are topped with homemade marinara sauce and mozzarella cheese. Served with cauliflower risotto.I love chicken parmesan when I go out to eat, but I’ve been avoiding it due to the elevated sodium levels I know the sauce will undoubtedly have, the breading on the chicken, etc. I’ve been learning that some of my favourites from restaurants over the years are not the healthiest of choices and tend to have a million calories, two million grams of fat and an ungodly amount of sodium. Chicken parmesan is no exception, sadly.

But does this mean I have to swear off of it? No! Why not make my own and adjust things to fit my dietary needs? I’ll save my waistline from expanding (or my feet!) and save my pocketbook too!

I had a craving for it one night but didn’t have any chicken breasts to make it myself. What did I have? Ground chicken. What could I do with that? Well, I make beef meatloaf ‘muffins’ all the time, so why not do the same with the chicken? They’d have bread crumbs worked into them, using a similar theme to chicken parmesan. And heck, I have light parmesan in the fridge at all times! If I made up my own sauce, I could control the sodium considerably. So I went to work on it and here’s what I did:

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