Take a LOOKSIE what I made!
I had full intentions of making my turkey meatloaf (aka Turkey Meat Muffins) for dinner tonight, but I decided to take the turkey meat muffins a little off the beaten path. A little south of the border if you will 😉
My take on the south of the border meatloaf included:
- 8 ounce 93% lean ground turkey breast
- 1/4 cup quick oats
- 1/2 cup chopped white onion
- 1/4 cup salsa (I used Tostitos Chunky Medium Salsa)
- 2 tbsp chopped cilantro
- 1 egg white
- 1/4 tsp each ground cumin, red pepper flakes, salt, and black pepper
- 1/8 tsp cayenne pepper
Everyone into the tub:
Once mixed, I divided it up into four even meatballs and plopped into a muffin tin that I’d sprayed down with cooking spray. Then I topped each of these little guys off with some sliced fresh jalapeno from my garden.
Ready to get their bake on:
The meatballs cooked for 35 minutes in a 400 degree oven.
I also roasted up some cauliflower for my side dish. Have you jumped on the roasted veggie bandwagon yet?!? Roasted veggies are AWESOME tasting and also awesomely simple. All I did tonight was toss some chopped cauliflower onto a sprayed down cookie sheet, sprinkle liberally with garlic salt and black pepper, and pop into the 400 degree oven for 20 minutes.
I also put a tbsp each of the Tostito’s salsa and some Stonyfield Farms Plain Fat Free yogurt on my plate for dippin:
I’m excited to see how these guys taste for lunch tomorrow too!
Stats on 2 Mexican meatballs: 243 calories, 13g carbs, 9g fat, 2g protein, 2g fiber
Stats on 2 Mexican meatballs, dips, & 1 cup roasted cauliflower: 281 calories, 20g carbs, 9g fat, 28g protein, 5g fiber