Adobo-Glazed Mini Turkey Loaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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 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 |
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:
1. Heat oven to 350&Deg;F.
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. Quick tip: While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake .
4. Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
5. Quick tip: While baking, begin ragout and Thai soup .
6. Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.
7. Per serving: 349 calories, 16.9 g fat, 4.4 g saturated, 22 g carbohydrates, 5 g fiber, 29 g protein Nutritional analysis provided by Self
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