These lean, portable, bite-size turkey muffins are the perfect way to get your protein fix. Nutrition (per muffin) Protein: 18g; fat: 4g; carbs: 5g Recipe and photo courtesy of Lori Shaw, author of the Renaissance Feast e-cookbook.
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Makes 12 servings
Prep time 15 min.
Cook time 50 min.
Ingredients
Cooking spray 2 slices whole-grain bread ½ cup nonfat milk 1 lb mushrooms ¼ onion ¼ cup shredded carrots 2 garlic cloves 2½ Tbsp extra-virgin olive oil 1 tsp fresh thyme Salt and pepper, to taste 1 cup shredded zucchini 3 Tbsp red curry paste 2 lbs lean ground turkey ¾ cup finely shredded mozzarella cheese
How to make it
Spray a 12-cup muffin tin well with cooking spray, and preheat oven to 375°. Tear bread into small pieces in a bowl, and pour milk over; let set. Add mushrooms, onion, carrots, and garlic to a large food processor, and pulse to finely chop. In a large sauté pan, heat extra-virgin olive oil over medium heat and sauté veggies with thyme and salt and pepper for about 10 minutes. Pour into a large mixing bowl to cool slightly. Add shredded zucchini, soaked bread, and red curry paste to the cooled veggies; stir with a wooden spoon until combined. Add turkey, and thoroughly mix. Divide half the mixture evenly among the muffin cups. Use the back of a cookie scoop to make a depression in the center. Divide shredded cheese among the muffin cups, then top with remaining turkey mixture, mounding as needed (it will cook down). Bake 40 minutes, or until completely cooked through. Immediately remove with a large spoon to paper towel-lined cooling rack, leaving excess grease behind.
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These lean, portable, bite-size turkey muffins are the perfect way to get your protein fix.
Nutrition (per muffin)
Protein: 18g; fat: 4g; carbs: 5g
Recipe and photo courtesy of Lori Shaw, author of the Renaissance Feast e-cookbook.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 12 servings
Prep time 15 min.
Cook time 50 min.
Ingredients
Cooking spray 2 slices whole-grain bread ½ cup nonfat milk 1 lb mushrooms ¼ onion ¼ cup shredded carrots 2 garlic cloves 2½ Tbsp extra-virgin olive oil 1 tsp fresh thyme Salt and pepper, to taste 1 cup shredded zucchini 3 Tbsp red curry paste 2 lbs lean ground turkey ¾ cup finely shredded mozzarella cheese
How to make it
Spray a 12-cup muffin tin well with cooking spray, and preheat oven to 375°. Tear bread into small pieces in a bowl, and pour milk over; let set. Add mushrooms, onion, carrots, and garlic to a large food processor, and pulse to finely chop. In a large sauté pan, heat extra-virgin olive oil over medium heat and sauté veggies with thyme and salt and pepper for about 10 minutes. Pour into a large mixing bowl to cool slightly. Add shredded zucchini, soaked bread, and red curry paste to the cooled veggies; stir with a wooden spoon until combined. Add turkey, and thoroughly mix. Divide half the mixture evenly among the muffin cups. Use the back of a cookie scoop to make a depression in the center. Divide shredded cheese among the muffin cups, then top with remaining turkey mixture, mounding as needed (it will cook down). Bake 40 minutes, or until completely cooked through. Immediately remove with a large spoon to paper towel-lined cooling rack, leaving excess grease behind.
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Makes 12 servings
Prep time 15 min.
Cook time 50 min.
Ingredients
Cooking spray 2 slices whole-grain bread ½ cup nonfat milk 1 lb mushrooms ¼ onion ¼ cup shredded carrots 2 garlic cloves 2½ Tbsp extra-virgin olive oil 1 tsp fresh thyme Salt and pepper, to taste 1 cup shredded zucchini 3 Tbsp red curry paste 2 lbs lean ground turkey ¾ cup finely shredded mozzarella cheese
How to make it
Spray a 12-cup muffin tin well with cooking spray, and preheat oven to 375°. Tear bread into small pieces in a bowl, and pour milk over; let set. Add mushrooms, onion, carrots, and garlic to a large food processor, and pulse to finely chop. In a large sauté pan, heat extra-virgin olive oil over medium heat and sauté veggies with thyme and salt and pepper for about 10 minutes. Pour into a large mixing bowl to cool slightly. Add shredded zucchini, soaked bread, and red curry paste to the cooled veggies; stir with a wooden spoon until combined. Add turkey, and thoroughly mix. Divide half the mixture evenly among the muffin cups. Use the back of a cookie scoop to make a depression in the center. Divide shredded cheese among the muffin cups, then top with remaining turkey mixture, mounding as needed (it will cook down). Bake 40 minutes, or until completely cooked through. Immediately remove with a large spoon to paper towel-lined cooling rack, leaving excess grease behind.
Makes 12 servings
Prep time 15 min.
Cook time 50 min.
Prep time 15 min.
Cook time 50 min.
Prep time
15 min.
Cook time
50 min.
Ingredients
- Cooking spray
- 2 slices whole-grain bread
- ½ cup nonfat milk
- 1 lb mushrooms
- ¼ onion
- ¼ cup shredded carrots
- 2 garlic cloves
- 2½ Tbsp extra-virgin olive oil
- 1 tsp fresh thyme
- Salt and pepper, to taste
- 1 cup shredded zucchini
- 3 Tbsp red curry paste
- 2 lbs lean ground turkey
- ¾ cup finely shredded mozzarella cheese
How to make it
Spray a 12-cup muffin tin well with cooking spray, and preheat oven to 375°. Tear bread into small pieces in a bowl, and pour milk over; let set. Add mushrooms, onion, carrots, and garlic to a large food processor, and pulse to finely chop. In a large sauté pan, heat extra-virgin olive oil over medium heat and sauté veggies with thyme and salt and pepper for about 10 minutes. Pour into a large mixing bowl to cool slightly. Add shredded zucchini, soaked bread, and red curry paste to the cooled veggies; stir with a wooden spoon until combined. Add turkey, and thoroughly mix. Divide half the mixture evenly among the muffin cups. Use the back of a cookie scoop to make a depression in the center. Divide shredded cheese among the muffin cups, then top with remaining turkey mixture, mounding as needed (it will cook down). Bake 40 minutes, or until completely cooked through. Immediately remove with a large spoon to paper towel-lined cooling rack, leaving excess grease behind.
Spray a 12-cup muffin tin well with cooking spray, and preheat oven to 375°.
Tear bread into small pieces in a bowl, and pour milk over; let set.
Add mushrooms, onion, carrots, and garlic to a large food processor, and pulse to finely chop. In a large sauté pan, heat extra-virgin olive oil over medium heat and sauté veggies with thyme and salt and pepper for about 10 minutes. Pour into a large mixing bowl to cool slightly.
Add shredded zucchini, soaked bread, and red curry paste to the cooled veggies; stir with a wooden spoon until combined. Add turkey, and thoroughly mix.
Divide half the mixture evenly among the muffin cups. Use the back of a cookie scoop to make a depression in the center.
Divide shredded cheese among the muffin cups, then top with remaining turkey mixture, mounding as needed (it will cook down).
Bake 40 minutes, or until completely cooked through. Immediately remove with a large spoon to paper towel-lined cooling rack, leaving excess grease behind.
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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