Total Choice Western Turkey Cakes

A recent study in the journal Neurology found that individuals that consumed greater amounts of lean sources of protein were less likely to have a stroke. The evidence, however, was not found in individuals that consumed a high amount of red meat. These turkey cakes boast 13 grams of protein, no red meat whatsoever and an abundant amount of fabulous taste. Get the complete Total Choice Plan here

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2 Eggs (use 2 egg whites, 1 yolk)
1/4 lb 99% lean ground turkey
1/4 tsp Salt
1/8 tsp Black pepper
1 tbsp Small-dice green pepper (optional)
1 tbsp Small-dice onion (optional)
1 tsp Extra-virgin olive oil

In a small bowl, whisk eggs until frothy.

Add ground turkey and continue to stir until eggs and turkey are combined and well blended. Season with salt and pepper. Add green pepper and onion, stirring until thoroughly mixed.

Heat a 10-inch nonstick skillet. Add extra-virgin olive oil. When pan is hot, add quarter-cup amounts of mixture and sauté until golden brown on each side.

Serves 3 - Serving size: 1 cake

Calories: 80 Sodium: 250 mg Sugars: 0 g Cholesterol: 85 mg

Saturated Fat: .5 g Fiber: 0 g Protein: 13 g Carbohydrate: 1 g