Turkey/spinach muffins

These muffins are yummy! first pic is the mix, i did not use the whole box of spinach, and have enuf of that leftover for another batch! second pic is after they were cooked, last one is on the plate with parmesan cheese on top. Next batch will have cheese in them too! I did not add mushrooms as the recipe calls for, or the shallots. And substituted Kaye's Natural Parmesan protein chips for the bread crumbs for extra protein :)

Spinach-Turkey Meatloaf made in Muffin Pans (recipe from Susan Maria's bulletin board)

created by ElisaB

One 1-pound package Ground Turkey

1 package frozen Spinach, water squished out of thawed

Mushrooms, chopped, about 1 1/2 cups fresh

Chopped, minced garlic to taste

Chopped Green Shallots, 1 bunch

1 Chopped onion

Fresh Parmesian Cheese, about 1/2 cup

Italian Bread Crumbs, 1/2 Cup

2 eggs

olive oil, minimal to cook onions, mushrooms and garlic

I start with chopping mushrooms, onions and garlic and cook til soft, then set aside

to cool. I then drain out the oil I used to cook, and set aside to cool.

In a bowl I add frozen thawed spinach, package of lean ground turkey, eggs,

parmesean cheese, cooled cooked mushroon/onion mixture, italian bread crumbs, salt

and pepper to taste, and I also throw in Oregano to taste. I mix them all up like

meatloaf. I throw into VERY well PAM sprayed muffin pan and bake at 350 for half hour.

These then freeze so great and are healthy.

Makes 12 servings. Per Serving: 156 Cal; 16 g Protein; 7 g Tot Fat; 5 g Carbs;

1 g Sugar; 192 mg Sodium