NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea pasta

2 oz ground turkey 99% lean

0.5 cup non-fat Greek yogurt

1 oz shredded sharp cheddar cheese

0.25 cup liquid egg whites

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a mini muffin tin with avocado oil spray.

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package directions to keep it al dente, then drain.

• 3

  In a small skillet over medium heat, cook the ground turkey until fully browned and crumbled, then set aside.

• 4

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

• 5

  Fold the cooked pasta, browned turkey, and shredded cheddar cheese into the yogurt mixture until evenly coated.

• 6

  Distribute the mixture into the prepared muffin tin slots, pressing down firmly with a spoon to ensure they hold their shape.

• 7

  Bake for 18 to 20 minutes until the tops are golden brown and the bites feel set to the touch.

• 8

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