Chicken and Vegetable Muffin Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound ground chicken (16 units protein)1 cup minced (food processed) yellow bell pepper (red or orange would also work)3 cups minced (food processed) yellow squash3 large eggs, beaten (3 units protein)1 teaspoon poultry seasoning1 tablespoon minced garlic (FRESH, not canned!!) – can also put through food processor1 teaspoon onion powder1 cup (4.5 ounces) shredded mozzarella cheese (4.5 units protein)1/3 cup Kroger teriyaki Sauce/MarinadeMakes 16 servings of 1/4 cup each.
Preheat oven to 350
Makes 16 servings of 1/4 cup each.
24 units protein = 1.5 proteins per serving
Make sure all ingredients are approximately the same size (pepper & squash) and mix thoroughly.
Drop by 1/4 cup into GREASED muffin pan. Fills 16 muffin wells ¾ full. Leave some space or will leak over the side of the pan!
Bake at 350 for 45 minutes until set and browned on top.
Serving Size: 16 servings of 1/4 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user NRVLAURA.
Makes 16 servings of 1/4 cup each.
24 units protein = 1.5 proteins per serving
Make sure all ingredients are approximately the same size (pepper & squash) and mix thoroughly.
Drop by 1/4 cup into GREASED muffin pan. Fills 16 muffin wells ¾ full. Leave some space or will leak over the side of the pan!
Bake at 350 for 45 minutes until set and browned on top.
Serving Size: 16 servings of 1/4 cup each
Number of Servings: 16
Recipe submitted by SparkPeople user NRVLAURA.
Nutritional Info Amount Per Serving
- Calories: 86.5
- Total Fat: 5.1 g
- Cholesterol: 65.3 mg
- Sodium: 239.6 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.5 g
- Protein: 8.6 g
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