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May 15, 2013 | |
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Ingredients |
Instructions |
2 c coarsely chopped Zucchini |
Preheat oven to 400 degrees. Spray 20 muffin cups with cooking spray. Place zucchini, onions, and bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire Sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each with about 1 tsp BBQ sauce. Bake in preheated oven until juices run clear, about 25 min. Internal temperature of a muffin measured in an instant-read thermometer should be at least 160 degrees. Let stand 5 min before serving. |
1-1/2 c coarsely chopped Onions | |
1 Red Bell Pepper, coarsely chopped | |
1 lb Extra Lean Ground Turkey | |
1/2 c uncooked Couscous | |
1 Egg | |
2 tbsp Worcestershire Sauce | |
1 tbsp Dijon Mustard | |
1/2 c BBQ Sauce, as needed | |