Ok, I’ve got another tip for making your own fast food. It’s just a twist on a recipe from Jamie Eason, who is quite possibly the most ubiquitous fitness model in the world and I would like to be her. She has a perfect body and straight, obedient hair. No hope on obedient hair (I’ve got plenty of the high-maintenence, wavy but healthy, variety so I really shouldn’t complain), and it’s slow-going on achieving my figure-girl figure, but I am soldiering on.
Part of my workout routine is based on Jamie’s LiveFit Trainer on bodybuilding.com, and her Turkey Muffin recipe is a regular feature in my house because it’s economical, a good do-ahead, and is a good substitute for watery, chemical-spritzed packaged deli turkey. They’re also convenient and well, very satisfying to eat. Below is her recipe as she wrote it, but I’ve sorted out a good way to cheat. Well, really Brian did, but it’s my blog so I’m taking credit.
Following the recipe you basically make a turkey meatloaf mix and then scoop it into a muffin pan and bake it. That way you have it pre-portioned when it comes out of the oven. The only hassle – considering it’s something we’ve been making weekly or every-other week – is the time invested in scooping and then cleaning the muffin pan. So the other night Brian made the mix and spread it into a lasagna pan and baked it. Making them was faster and clean-up was much easier.
So I made a double batch this time around, with four pounds of ground turkey breast. I spread it into two 9×13 baking pans.
When they are out of the oven just cut straight down the middle lengthwise, and across five times as evenly as possible, to yield 12 portions.
Then you have 12 turkey ‘muffins’ or ‘burgers’ portioned and ready to go. I wrapped them up for a couple of days and the rest will go into the freezer so we can grab and go for the rest of the week.
Often we just throw a couple into a ziplock or tupperware and eat as-is at the desk or in the car after a workout, but the other day I had one for lunch with some sherry-sauteed mushrooms and rapini I had in the fridge.
I couldn’t actually continue to write about turkey muffins without eating one, so I carved one up and made it a burger day with an Ezekial burger bun and Green Tomato Pickles. So the picture’s a little soft… I was hungry like the wolf, okay? Come to me turkey atop carbohydrate, coooome to me.
Writing while eating a messy burger is not great for the laptop, but oh well.
Love this quotation on her page as well… ‘Never give up on anything that you can’t go a day without thinking about.’ – Tony Horton
Jamie Eason's Turkey Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Jamie suggests two muffins per serving for women and four for men, but I generally eat one at a time and send Bri along with one to two per snack.
2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper (or other chile powder)
1 tsp salt
2 Tbsp garlic powder (2 garlic cloves, minced)*
1 small onion, finely chopped
2 stalks celery, finely chopped
* I find this to be too much garlic powder and do 1 Tbsp per recipe, or the two fresh garlic cloves
- heat oven to 375 degrees
- spray muffin pan with canal or olive oil
- mix all your ingredients together in a large bowl
- roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
- bake for 40 minutes, or until cooked
1 muffin is 280 calories
recipe courtesy Jamie Eason on bodybuilding.com