NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea elbow pasta

4 oz 93% lean ground turkey

0.25 cup Nonfat plain Greek yogurt

0.5 oz Sharp cheddar cheese

1 large egg white

1 tbsp nutritional yeast

1 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Cook the chickpea elbow pasta in boiling salted water for 2 minutes less than the package directions suggest, ensuring it remains al dente.

• 3

  While pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked, breaking it into very small crumbles.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar, egg white, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and fold it into the yogurt mixture along with the cooked turkey crumbles until everything is evenly coated.

• 6

  Spoon the mixture into the prepared mini-muffin tin, pressing down slightly to pack them tightly.

• 7

  Sprinkle the tops with panko breadcrumbs and a dash of smoked paprika for color and extra crunch.

• 8

  Bake for 15-18 minutes until the edges are golden brown and the bites are set.

• 9

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