| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Leftover, Turkey | 16 | Servings | |
INGREDIENTS
| 4 | c | Low-fat baking mix |
| 4 | Whole egg whites, slightly | |
| beaten | ||
| 2/3 | c | Skim milk |
| 4 | c | Turkey light meat, skinless |
| cooked and cubed | ||
| 1 | c | Fat-free cheddar cheese |
| grated |
INSTRUCTIONS
Preheat oven to 375. Prepare 16 muffin pans with cooking spray; set aside. In a mixing bowl, combine baking mix, egg whites, and milk. Stir until moistened. Add turkey and cheese. Spoon batter into prepared pans. Bake 20 minutes. Cool 5 minutes. Per serving: 207 Calories; 1g Fat (5% calories from fat); 14g Protein; 41g Carbohydrate; 24mg Cholesterol; 567mg 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 matejka@bga.com (Anita A. Matejka) on Mar 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 17mg
Sodium: 224.6mg
Potassium: 49.7mg
Carbohydrates: 1.1g
Fiber: 0g
Sugar: <1g
Protein: 7.1g