NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

3 oz 93% lean ground turkey

0.25 cup Nonfat plain Greek yogurt

1 oz Sharp cheddar cheese

2 large Egg whites

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Smoked paprika

1 spray Avocado oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a 12-cup mini-muffin tin with avocado oil spray.

• 2

  Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions to ensure a firm texture, then drain well.

• 3

  In a medium skillet, brown the ground turkey over medium-high heat until fully cooked and crumbly, then set aside to cool slightly.

• 4

  In a large mixing bowl, whisk together the egg whites, Greek yogurt, garlic powder, onion powder, sea salt, and smoked paprika until smooth.

• 5

  Fold the cooked pasta, browned turkey, and half of the shredded cheddar cheese into the yogurt mixture until every piece is well coated.

• 6

  Divide the mixture evenly among the muffin cups, pressing down slightly to pack them, and sprinkle the remaining cheese on top of each bite.

• 7

  Bake for 15 to 18 minutes until the cheese is bubbly and the edges are beautifully golden and crisp.

• 8

  Allow the bites to cool in the tin for 5 minutes before carefully removing them with a small spatula to serve.