| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Leftover, Turkey | 15 | Servings | |
INGREDIENTS
| 17 | oz | Corn muffin mix |
| 4 | Whole egg whites, slightly beaten | |
| 2/3 | c | Skim milk |
| 4 | c | Turkey light meat, skinless, cooked and cubed |
| 1 | c | Onions, chopped |
| 1 | c | Red and green bell peppers, chopped |
| 1/2 | ts | Sage |
INSTRUCTIONS
Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside. Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes. Per serving: 199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g Carbohydrate; 26mg Cholesterol; 318mg Sodium Serving Ideas : Serve warm or cold. NOTES : These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes. Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by [email protected] (Anita A. Matejka) on Mar 19, 1997
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