Chicken and Vegetable Muffin Cups
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Chicken and Vegetable Muffin Cups calories by ingredient
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 squash
3 large eggs, beaten (3 units protein)
1 teaspoon poultry seasoning
1 tablespoon minced garlic (FRESH, not canned!!) – can also put through food processor
1 teaspoon onion powder
1 cup (4.5 ounces) shredded mozzarella cheese (4.5 units protein)
1/3 cup Kroger teriyaki Sauce/Marinade
Makes 16 servings of 1/4 cup each.
Directions
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.