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Turkey "Muffins" recipe - no onions, gluten free, dairy free

Turkey Muffins - gluten free, dairy free, no onions, Vanessamc246, The butterfly effect, vanessa mclaughlin
I love the ease and quickness of cooking up a batch of turkey "muffins" or mini-meatloafs.  This is just another form of a turkey burger or meatball, but with the ease of slopping it into a muffin tin, instead of taking the time to form patties or balls. However, my husband DETESTS onions and anything in the onion family (scallions, shallots, etc).  "Detest" may not even be a strong enough word. He won't even eat them diced/chopped small so they are barely seen. Like he's performing surgery with his knife, he will pick out diced onion pieces in tomato sauce or stews.

If you like to cook, you know onions add tons of background flavor to just about any dish, and are part of the cooking holy trinity known as "mirapoix," the base to many soups, sauces, and other dishes. In ground poultry dishes, they are usually used to add moisture as poultry, especially chicken and turkey breast. 

So, I took on the challenge of finding a way to make a moist, flavorful turkey burger (sometimes I use ground chicken) without onions!  This recipe is delicious.  Even if you like onions, you will love this recipe, and if you add them to the recipe, it may have even more flavor!  Bonus: they don't use breadcrumbs or cheese, so they are gluten and dairy free!

I make a batch on Sunday or Monday, and then throw them on salads, pasta, or rice all week long for lunches or dinners.
Turkey Muffins - gluten free, dairy free, no onions, Vanessamc246, The butterfly effect, vanessa mclaughlin



INGREDIENTS

2 pounds ground turkey breast or chicken breast
1 cup tomato/marinara sauce (homemade or from a jar)
1/2 cup dijon mustard
2 eggs
1/2 cup of flaxseed meal
1 TBSP of dried rosemary
1 TBSP of dried thyme
Salt and pepper to taste

COOKING INSTRUCTIONS

1. Preheat oven to 425 degrees.
2.  Mix all ingredients in a mixing bowl, making sure to thoroughly distribute all ingredients.
3. Evenly fill 12 muffins cups.
4. Cook in the oven for approximately 20-25 minutes. DO NOT OVERCOOK! Tops should be slightly browned.
5. Optional: sprinkle tops with your favorite type of shredded cheese the last 5 minutes of cooking.

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