1/2 cup Egg Beaters®

3/4 cup 2% Milk

1/2 cup Italian Style Bread Crumbs

1/4 cup Sweet Onion, finely chopped

2 Tbsp. Fresh Parsley, finely chopped (OR 1 1/2 Tbsp. dried)

1/2 tsp. Kosher Salt

1/2 tsp. Powdered Sage

1 small can Stewed Tomatoes

20 oz. pack Lean Ground Turkey Meat

20 oz. pack Ground Turkey Breast

1/4 cup organic non sugar Ketchup

2 Tbsp. Splenda Brown Sugar (or ¼ cup Brown Sugar)

1 1/4 tsp. Dry Mustard Powder

Bell Peppers (Orange or Yellow look the best)


Directions: Pre Heat oven to 350F. Coat muffin tins with Olive Oil Spray.

Step 1: In a large bowl, combine egg and milk. Stir in bread crumbs and next 5 ingredients. Mix together both types of turkey meat and add to the bowl mixture.

Step 2: Using your scale, weigh out turkey meat to your particular unit amount. Slice off top of the pepper and carefully scrape out insides. Using a sharp knife carve your jack-o-lantern face (don’t make the openings too big or the stuffing cooks out).


Step 3: Stuff jack-o-lanterns with amount of turkey meat you are using. Place the full jack-o-lantern into the muffin tins. Don’t place the top on yet. Bake for about 25 minutes. They are not finished. -While the muffins are cooking, combine the ketchup, Splenda and mustard mixture in a little bow.  Set aside.

Step 4:  After the first 25 minutes of baking, remove from the oven and top each jack-o-lantern with the ketchup mixture and lid of pepper.  Return to the oven for an additional 10 – 15 minutes.  Time might vary depending on the amount of turkey meat used per jack-o-lantern.  Check to see that clear liquid is oozing out and no longer pink anywhere.

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