Mini Turkeyloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
2# ground turkey thighs (prefer organic)2 large beaten eggs, cage-free5 oz 2% velveeta, shredded1/2 c fresh parmesan, shredded6 tbsp organic ground flaxseed2 tbsp organic paprika2 tbsp organic dillweed dried1-2 tsp organic cayenne pepper (optional)6 cloves organic garlic, finely chopped2 tbsp organic tumeric
Preheat oven to 450 degrees. Lightly spray cookie sheet with extra virgin olive oil.
Mix all ingredients in a large bowl. Take care to make sure that the mixture is homogenous. Using a muffin scoop, deposit mounds onto cookie sheet. The mounds can be close together as no spreading during cooking will occur.
OPTION (not included in calories): Slice roma tomatoes and place a slice on top of each mound. Add a dash of shredded parmesan and dried organic basil to the top of each tomato. Makes a nice presentation.
Cook at 450 degrees for 15 minutes. Makes 28 muffin scoops.
If desired, serve with sour cream (not included in calories). Salt was intentionally not added. However, it may be added if needed.
Number of Servings: 28
Recipe submitted by SparkPeople user SPULCHER.
Mix all ingredients in a large bowl. Take care to make sure that the mixture is homogenous. Using a muffin scoop, deposit mounds onto cookie sheet. The mounds can be close together as no spreading during cooking will occur.
OPTION (not included in calories): Slice roma tomatoes and place a slice on top of each mound. Add a dash of shredded parmesan and dried organic basil to the top of each tomato. Makes a nice presentation.
Cook at 450 degrees for 15 minutes. Makes 28 muffin scoops.
If desired, serve with sour cream (not included in calories). Salt was intentionally not added. However, it may be added if needed.
Number of Servings: 28
Recipe submitted by SparkPeople user SPULCHER.
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 4.3 g
- Cholesterol: 45.3 mg
- Sodium: 129.4 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.8 g
- Protein: 11.7 g
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