Total Time
50mins
Prep 25 mins
Cook 25 mins

Found in the December/January issue 2008 of Taste of Home's Light & Tasty magazine and tweaked a little further...Placed here for safekeeping!

Ingredients Nutrition

  • 14 cup egg substitute (Egg Beaters)
  • 1 large yellow onion, finely chopped
  • 1 small red pepper, finely chopped
  • 34 cup part-skim mozzarella cheese, shredded (divided)
  • 3 tablespoons parmesan cheese, grated (Kraft Reduced Fat preferred)
  • 12 cup spaghetti sauce
  • 6 tablespoons spaghetti sauce
  • 3 tablespoons quick-cooking oats
  • 1 teaspoon italian seasoning
  • 14 teaspoon salt (optional)
  • 14 teaspoon black pepper
  • 1 lb ground turkey breast (Shady Brook Farms preferred) or 1 lb ground chicken breast (Shady Brook Farms preferred)

Directions

  1. Preheat oven to 350°F; Coat 6 jumbo muffin cups with PAM.
  2. In a large bowl, combine the egg substitute, onion, red pepper, oats, Italian seasoning, salt, pepper, 1/2 cup of the mozzarella, 1/2 cup of the spaghetti sauce, 2 tablespoon of the Parmesan.
  3. Crumble raw ground turkey or chicken breast meat over the mixture and mix well; fill the 6 jumbo muffin tins with this mixture.
  4. Bake for 20 minutes and drain; Top EACH loaf with 1 tablespoon of the spaghetti sauce, 2 teaspoons of the mozzarella and 1/2 teaspoon of the Parmesan.
  5. Bake 5-10 minutes or until a meat thermometer, placed in the center of each "muffin" reads 165°F and cheese is melted.
  6. Let stand for 5 minutes before removing from the pan; Serve the loaves with extra spaghetti sauce on the side.
  7. NOTE: excellent candidate for OAMC; freeze after step 3; when ready, thaw 24 hours in advance in refrigerator; then continue from step 4.

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