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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Placed here for safekeeping. Ingredients:
1/4 cup egg substitute (egg beaters) |
1 large yellow onion, finely chopped |
1 small red pepper, finely chopped |
3/4 cup part-skim mozzarella cheese, shredded (divided) |
3 tablespoons parmesan cheese, grated (kraft reduced fat preferred) |
1/2 cup spaghetti sauce |
6 tablespoons spaghetti sauce |
3 tablespoons quick-cooking oats |
1 teaspoon italian seasoning |
1/4 teaspoon salt (optional) |
1/4 teaspoon black pepper |
1 lb ground turkey breast (shady brook farms preferred) or 1 lb ground chicken breast (shady brook farms preferred) |
Directions:
1. Preheat oven to 350°F; Coat 6 jumbo muffin cups with PAM.
2. In a large bowl, combine the egg substitute, onion, red pepper, oats, Italian seasoning, salt, pepper, 1/2 cup of the mozzarella, 1/2 cup of the spaghetti sauce, 2 tablespoon of the Parmesan.
3. Crumble raw ground turkey or chicken breast meat over the mixture and mix well; fill the 6 jumbo muffin tins with this mixture.
4. Bake for 20 minutes and drain; Top EACH loaf with 1 tablespoon of the spaghetti sauce, 2 teaspoons of the mozzarella and 1/2 teaspoon of the Parmesan.
5. Bake 5-10 minutes or until a meat thermometer, placed in the center of each muffin reads 165°F and cheese is melted.
6. Let stand for 5 minutes before removing from the pan; Serve the loaves with extra spaghetti sauce on the side.
7. NOTE: excellent candidate for OAMC; freeze after step 3; when ready, thaw 24 hours in advance in refrigerator; then continue from step 4.
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