Mini Turkey Meatloaf – Perfectly portable and pre-portioned for ease and calorie control! Protein pack as well!

Ingredients:
2 lbs lean ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
2 tbsp. grated parmesan cheese
2 tbsp. low sodium worchestire sauce
1 1/2 tsp ground cumin
1/2 tsp dried thyme
1 tsp dried parsley
2 tsp black pepper
2 tsp sweet chili powder
1 tsp salt
2 tbsp garlic powder (2 cloves minced)
½ cup cilantro finely chopped                                                                                          
 1 small onion (finely chopped)
 ½ orange (or red) bell pepper finely chopped

1-2 Zucchini grated and strained (pat dry)

Directions:
1. Preheat oven to 375 degrees.
2. Spray 12 muffin pan with non-stick canola or olive oil spray.
3. Mix all your ingredients together in one large bowl.
4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
5. Bake for 40 minutes.

Makes 12 muffins.

Print Version: FOOD NETWORK

 1. Carrots in a Blanket

 2. Breakfast Pigs in a Blanket 

 3. Chili Cheese Pigs in a Blanket

 4. Chorizo in a Blanket 

 5. French Toast Pigs in a Blanket

 6. Pizza in a Blanket 

 7. Fried Chicken in a Blanket

8.  Cheddar and Caramelized onion pigs in a Blanket 

1 bag of frozen tortellini (10-12 oz)
1 small bag of fresh spinach
2 cans of Italian style diced tomatoes (14.5 oz)
1 box or 4 cups or chicken broth
1 block of cream cheese (8 oz), cut into cubes
1 lb. of roll(ground) sausage (I used hot)

Directions:  Brown the sausage and put all ingredients(except spinach, if you want it to stay green) in crock pot. Cook on low for 3-4 hrs.  If you don’t add the spinach at the beginning, add it ~1 hour before serving.  If the ‘sauce’ is too thin, leave the lid off during the last 1/2 hour of cooking and it will thicken slightly.