Ingredients
- * 1 slice light wheat bread, cut into 1/2-inch pieces
- * 1/4 cup unsweetened almond milk
- * 1/2 pound ground turkey (dark meat)
- * 1/2 pound ground turkey breast
- * 1/2 cup Onion and Garlic Mix
- * 1/2 cup Broccoli and Red Bell Pepper Mix
- * 1/2 cup frozen peas
- * 2 egg whites
- * 4 1/2 teaspoons tomato paste
- * 4 1/2 teaspoons Worcestershire sauce
- * 1 teaspoon salt
- * 1/2 teaspoon black pepper
- * 1/2 teaspoon dry mustard
- * 1/2 teaspoon chili powder
- Glaze
- * 3 tablespoons tomato paste
- * 2 tablespoons adobo sauce
- * 1 teaspoon honey
- * 3 tablespoons low-sodium chicken broth
- * Juice of 1/2 lime
- * 1/4 teaspoon salt
Directions
-
. Heat oven to 350°.
-
2. Loaves Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
-
3. Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160°, 15 to 20 minutes more.
-
4. Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd’s pie. If not serving immediately, cover remaining loaves and freeze.
-
5. To reheat Microwave on high 3 minutes or bake at 375° for 30 minutes.
-
The skinny
-
9 calories per serving, 16.9 g fat (4.4 g saturated), 22 g carbs, 5 g fiber, 29 g protein