Egg and Turkey Muffins

Cooking oil
1 lb. ground turkey, cooked
8 eggs
salt and pepper, to taste
garlic powder, to taste
2 Tbsp Parmesan cheese, shredded
dash or three of Sriracha hot sauce

Preheat oven to 400 degrees F.

Line a muffin tin with muffin papers. Spray with cooking oil. Spoon the cooked ground turkey into the bottom of each muffin paper.

In a large bowl, whisk the eggs. Add in the salt, pepper, garlic powder, cheese, and Sriracha. Stir to combine. Pour a bit of the eggs evenly into each muffin paper.

Bake for 18-20 minutes.

Super easy recipe.

Original recipe courtesy of Trisha Birdsall

Turkey Pot Pie Soup

4 1/2 c. chicken broth
2 c. potatoes, peeled and cubed
1 onion, chopped
4 c. frozen mixed vegetables, not defrosted
3-4 c. cooked turkey, chopped
1 1/4 tsp. thyme
salt and pepper to taste
1 1/2 c. milk
3 Tbsp. cornstarch

In a large pot, add the chicken broth, potatoes and onions. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Stir in frozen vegetables, breaking up the frozen pieces, if necessary. Add the turkey, thyme, salt and pepper. Bring back to a boil, reduce heat and cover. Simmer for 5 minutes.

In a separate small bowl, add cornstarch. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch is completely dissolved.

Increase the soup heat to medium. Stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often. If it starts to boil, turn heat down to simmer.

Serve hot. With biscuits.

Here's a link to the recipe I adapted: http://www.skinnykitchen.com/recipes/skinnylightful-chicken-pot-pie-soup/