Baked Mac N' Cheese Muffins
• non-stick cooking spray
3/4 c. whole wheat bread crumbs
1 Tbsp. olive oil
2 c. ground turkey (leftover thanksgiving turkey works great here)
1 c. dry elbow macaroni
1 c. cheddar cheese, shredded, low fat
1/2 pkg. (3 oz.) H-E-B Shredded Parmesan
2 c. chopped broccoli, blanched
1 bunch asparagus, cut in 1-inch pieces, blanched
1 c. cherry tomatoes, halved
Preheat oven to 375°F. Spray two 12-cup muffin pans with nonstick
cooking spray. Sprinkle bread crumbs in each muffin cup. Shake pans so
bread crumbs stick. Discard any additional bread crumbs.
Skip this step if using leftover turkey. Heat olive oil on Medium-High
in a medium size sauté pan. Add ground turkey. Cook 8 to 10 mi
nutes until no longer pink. Cover and set aside.
Bring a large pot of water to boil. Add macaroni and cook approximatel
y 8 minutes or until pasta is cooked, yet still firm to the bite. Drai
n well and place in a large bowl. Add turkey and cheeses. Stir well. A
dd blanched broccoli and
asparagus. Then add halved tomatoes.
Spoon mixture into each muffin cup. Bake 20 minutes. Cool slightly bef
ore removing from muffin tin.
Calories: 350, Total Fat: 10g, Saturated Fat: 3.5g, Sodium: 370mg, Car
bohydrates: 34g, Dietary Fiber: 6g, Protein: 34g