Tuesday night was a busy night for us. One kid going in one direction and the other going in the complete opposite. My husband and I were running equally split with them. I needed a fast and easy dinner my father could throw in the oven for me that would be ready when we all got home. This one worked perfectly, especially with my leftover quinoa and shredded zucchini I had in the fridge.
1.5 lbs of lean ground turkey (94% lean)
1 cup of quinoa (cooked)
2 shredded carrots
1/2 shredded zucchini (skin on)
1/4 onion, diced finely
3 cloves of garlic, minced
2 tablespoons of Worcestershire Sauce
1/4 cup of panko or bread crumbs
2 tablespoons of flaxseed meal
1 teaspoon cumin
Salt and Pepper
1 teaspoon smoked paprika
1 teaspoon parsley (dried)
Blend all of the ingredients in your stand mixer. If the mixture is too wet, add additional bread crumbs. Spray your mini muffin pan with olive oil and scoop the meat mixture into each well. Refrigerate at least 30 minutes or more. Preheat your oven to 350 degrees. Bake these for 25-30 minutes or until no longer pink on the inside. Serve with veggies, a salad or whatever you like.
— Knead to Cook