I was asked to post this recipe. It's definitely kid friendly. It's low fat and has carrots and zucchini hidden in it so the kids don't know it's in there. It's not even a Sneaky Chef recipe. It was in a low fat cookbook. I served it with brown rice and asparagus with a browned butter sauce. Awesome! I sound like my 1st grader. Of course the minis didn't eat asparagus. I gave them green peas which mini#1 had to mix with applesauce to get down. Hey. Whatever works.
MUFFIN TIN MEATLOAVES
1 1/2 lbs lean ground turkey
1/2 lb lean ground beef (93/7)
1 cup shredded zucchini (about 1 small zucchini)
1/2 cup shredded carrots (about 1 small carrot)
1/4 of a grated onion (I grated so kids couldn't see onion)
2 egg whites
1 cup soft breadcrumbs (I used canister plain crumbs I had)
1 tbsp Worcestershire sauce
1 1/2 tsp poultry or Italian seasoning (I used a little of both)
1/2 tsp pepper
1/2 tsp salt
1/4 cup ketchup
Preheat oven to 400 degrees. Combine turkey, beef, shredded
vegetables, onion, egg whites, breadcrumbs, Worcestershire sauce,
poultry seasoning, salt and pepper. Using your hands, squeeze
together until evenly mixed.
Pack the meat mixture into 12 muffin cups. There is no need to
grease the pans. These can be made up to one day in advance.
If doing so, cover tightly and refrigerate. Just prior to baking,
top with ketchup. Bake for 30 mins. Unmold from muffin cups
and serve. Per serving: Calories: 235 Protein: 37 g Fat: 5 g
(Saturated: 2 g) Carb: 9 g Fiber: 1 g
ASPARAGUS WITH BALSAMIC BROWNED BUTTER
30 asparagus spears, washed and trimmed (1 1/2 lb)
2 tbsp butter (not margarine)
2 tsp low sodium soy sauce
1 tsp balsamic vinegar
Preheat oven to 400 degrees. Arrange asparagus in a single
layer on a baking sheet and coat with cooking spray. Sprinkle
with salt/pepper. Bake for 13-15 mins until tender.
Melt butter in a small skillet over medium heat; cook 3 mins.
or until lightly browned, shaking pan occasionally. Remove from
heat; stir in soy sauce and vinegar. Drizzle over asparagus,
tossing well to coat. Yummy!!!!