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Ingredients

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Directions

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  • Preheat oven to 375°F. Coat 12 2 1/2-inch muffin cups with cooking spray. Coat each with some of the 2 tablespoons bread crumbs; set aside.

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  • In a small skillet heat 1 tablespoon of the oil over medium-high heat. Add turkey and cook and stir until browned; set aside.

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  • Cook pasta according to package directions; drain and return to pan. Stir in turkey, white cheddar, and Parmesan. Spoon about 1/4 cup mixture into each prepared muffin cup, pressing each firmly with the back of a spoon. Top with vegetables and the remaining 2 teaspoons bread crumbs. Drizzle with remaining 1 tablespoon olive oil.

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  • Bake for 15 to 18 minutes or until heated through and starting to lightly brown. Cool in cups on a wire rack for 10 minutes. Use a knife to loosen "muffins" from sides of cups. Serve warm.

Nutrition Facts

134 calories; 7 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 17 mg cholesterol; 128 mg sodium. 60 mg potassium; 10 g carbohydrates; 1 g fiber; 1 g sugar; 8 g protein; 0 g trans fatty acid; 194 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

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