NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta elbows

4 oz ground turkey

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 large egg white

1 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

0 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a mini-muffin tin with the extra virgin olive oil.

• 2

  Boil the chickpea pasta in salted water according to package directions until al dente, then drain thoroughly.

• 3

  While the pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and crumbly.

• 4

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

• 5

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

• 6

  Spoon the mixture into the prepared muffin tin slots, pressing down firmly with the back of a spoon to compact them.

• 7

  Top each bite with a light sprinkle of panko breadcrumbs for extra texture.

• 8

  Bake for 15 to 20 minutes until the cheese is bubbly and the edges have turned a beautiful golden brown.

• 9

  Allow the bites to cool in the tin for 5 minutes before removing to ensure they hold their shape.