NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Extra lean ground turkey

1 oz Sharp cheddar cheese

2 tbsp Non-fat Greek yogurt

2 tbsp Liquid egg whites

2 tbsp Panko breadcrumbs

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until tender, then drain and set aside.

• 2

  In a non-stick skillet over medium heat, cook the ground turkey with the garlic powder, onion powder, smoked paprika, and sea salt until fully browned and crumbled.

• 3

  In a medium bowl, combine the cooked pasta, cooked turkey, shredded cheddar cheese, and Greek yogurt, stirring until the cheese begins to melt and bind the mixture.

• 4

  Place the mixture in the refrigerator for 20 minutes to firm up, making it easier to shape.

• 5

  Once chilled, form the mixture into 4 to 5 tightly packed balls.

• 6

  Place the liquid egg whites in one small bowl and the panko breadcrumbs in another.

• 7

  Dip each ball into the egg whites and then roll in the panko breadcrumbs until evenly coated.

• 8

  Heat the avocado oil in a skillet over medium-high heat and fry the bites for 2-3 minutes per side until they are golden brown and crispy on all sides.

• 9

  Serve immediately while hot and the center is melty.