1 slice light wheat bread, cut into 1/2-inch pieces
1/4 cup unsweetened almond milk
1 pound ground turkey breast
1/2 cup Onion and Garlic Mix (recipe below)
1/2 cup Broccoli and and Red Bell Pepper Mix(recipe below)
1/2 cup frozen peas
2 egg whites
4 1/2 teaspoons tomato paste
4 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
Glaze:
3 tablespoons tomato paste
2 tablespoons adobo sauce
1 teaspoon honey
3 tablespoons low-sodium chicken broth
Juice of 1/2 lime
1/4 teaspoon salt
Heat oven to 350 degrees.
Soak bread and milk in a bowl for 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk; mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
While loaves bake, prepare glaze by combining all glaze ingredients in a bowl. While loaves bake, prepare glaze by combining all glaze ingredients in a bowl.
Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160°F, 15 to 20 minutes more.
Remove loaves from oven; let cool. Set aside 3 loaves for the shepherd's pie. If not serving immediately, cover remaining loaves and freeze. To reheat Microwave on high 3 minutes or bake at 375°F for 30 minutes.
Onion and garlic mix: Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Broccoli and red bell pepper mix: Finely dice 1 head broccoli and 3 large red bell peppers, seeded and cored. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook, stirring occasionally, until vegetables turn slightly brown, 3 minutes.
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