NUTRITION

SERVINGS

INGREDIENTS

1.5 oz dry chickpea elbow pasta

3 oz extra lean ground turkey

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp whole wheat panko breadcrumbs

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a silicone muffin tin with the olive oil.

• 2

  Bring a small pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions so it remains firm.

• 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 mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 5

  Drain the pasta and immediately fold it and the cooked turkey into the yogurt cheese mixture until every piece is well coated.

• 6

  Divide the mixture evenly into the muffin tin cups, pressing down slightly to pack them together.

• 7

  Sprinkle the panko breadcrumbs over the top of each bite.

• 8

  Bake for 15-18 minutes until the edges are bubbling and the panko topping is beautifully golden and crisp.

• 9

  Allow the bites to cool in the tin for 5 minutes to set before gently removing them with a spoon.