SUPREME RECIPE OF THE WEEK: ADOBO GLAZED MINI TURKEY LOAVES

                                      

SUPREME RECIPE OF THE WEEK:

ABOBO GLAZED MINI TURKEY LOAVES

Serves 2-Double Ingredients. To Serve 4

INGREDIENTS

Loaves:

• 1 slice light wheat bread, cut into 1/2-inch pieces
• 1/4 cup unsweetened almond milk
• 1/2 pound ground turkey (dark meat)
• 1/2 pound ground turkey breast
• 1/2 cup Onion and Garlic Mix
• 1/2 cup Broccoli and Red Bell Pepper Mix
• 1/2 cup frozen peas
• 2 egg whites
• 4 1/2 teaspoons tomato paste
• 4 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder

Glaze:

• 3 tablespoons tomato paste
• 2 tablespoons adobo sauce
• 1 teaspoon honey
• 3 tablespoons low-sodium chicken broth
• Juice of 1/2 lime
• 1/4 teaspoon salt

PREPARATION

1.Heat oven to 350°.
 

Loaves Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
 

Quick tip: While loaves bake, prepare glaze by combining all glaze ingredients in a bowl; also make sauce for enchilada bake.
 

Spread 1 tbsp glaze on each loaf. Continue to bake until internal temperature reaches 160°, 15 to 20 minutes more.
 

Quick tip: While baking, begin ragout and Thai soup.
 

Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze.
 

To reheat Microwave on high 3 minutes or bake at 375° for 30 minutes.

The Skinny

349 calories per serving, 16.9 g fat (4.4 g saturated), 22 g carbs, 5 g fiber, 29 g protein

Adobo-Glazed Mini Turkey Loaves

By Wendy Giman self.com

Lady Supreme!!!!