Lunch

Jenn's Chock-full-a Veggies Turkey Muffins is for Lunch.

Jenn's Chock-full-a Veggies Turkey Muffins takes 15 minutes to prepare.

Jenn's Chock-full-a Veggies Turkey Muffins takes 40 minutes to cook.

Jenn's Chock-full-a Veggies Turkey Muffins makes 19 servings.

The ingredients for Jenn's Chock-full-a Veggies Turkey Muffins are:

3 large eggs Egg
3 tsp Minced Garlic
1 cup Oven Toasted Quick Oats
190 grams celery
241 grams Portabella Mushrooms (about 3)
318 grams orange + red bell peppers (bell peppers) (about 2)
3 tsp Poultry seasoning
3 tsp Basil
40 ouces 93/7 Lean Ground Turkey

Here is how you make Jenn's Chock-full-a Veggies Turkey Muffins:

Preheat oven to 375 degreesChop the Celery, Bell Peppers, and Portabella Mushrooms into small cubesMix the chopped veggies in a bowladd garlic, Poultry seasoning, and basilMix welladd the eggs (I use the whole thing, but you could just use the whites if you wanted to)mix welladd the oatsmix welladd the ground turkeymix well (I do this with my hands)Make sure that the veggie mixture is thoroughly mixed into the turkey, otherwise you will have loose veggies in the bottom of the bowl.spray your muffin pans with cooking spray, or use foil muffin cupsform into balls (4ounces each) I weigh mine to make sure that my calorie intake is exact.Put the balls into the muffin pan.cook at 375 degrees for 40 minutes or until internal temperature reaches 165 degrees.Makes about 19 muffinsServing Size: 19 muffinsNumber of Servings: 19Recipe submitted by SparkPeople user JCROWELL.

The nutritional information for Jenn's Chock-full-a Veggies Turkey Muffins is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 127.8

• Total Fat: 5.9 g
• Cholesterol: 76.6 mg
• Sodium: 76.3 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 1.0 g
• Protein: 12.6 g