Beer Can Chicken
PREP TIME: 20min COOK TIME: 15min
|Serving Per Recipe: 24|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Total Carbs 4g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupcooked quinoa
1/4 cupbread and butter pickles, chopped
1 clove garlic, crushed
2 tbsp.yellow mustard
1 large egg, slightly beaten
1/4 tsp.black pepper
2 1/2 oz.sharp cheddar cheese, cubed into 24 (1/2-inch) cubes
1 cupstore-bought crispy fried onions, crushed
In a large bowl, combine the ground turkey, the cooked quinoa, chopped pickles, garlic, ketchup, mustard, the beaten egg, salt and pepper. Mix well.
Spray a 24 cup mini muffin pan with cooking spray. Spoon 1 tablespoon of the turkey mixture into each cup. Press a cube of cheddar cheese into in the center of the turkey. Spoon another tablespoon of turkey over the cheese and press to cover.
Sprinkle crushed fried onions over the tops of the turkey meatloaf cups.
Bake & Serve
Place the muffin tin into a pre-heated 350°F oven. Bake for 12 to 15 minutes, until turkey is cooked through and the fried onion topping is browned. Turkey is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
TIP: Freeze food in serving sizes. Use 1-quart plastic containers or zip-lock freezer bags. This allows foods to freeze quickly, avoid freezer burn and to defrost only what you need.
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