Source: dLife

A mixture of vegetables and ground turkey make a high protein main dish that kids love.

Servings

1 tbsp olive oil
1 large onion , finely chopped
1 medium garlic cloves , pressed
2 medium carrots , peeled and grated
1 small zucchini , grated
1 medium apples , peeled and grated
1 cup fresh mushroom slices
1 tsp salt
0.5 tsp black pepper
1 tsp Sauce, worcestershire, low sodium
2 tbsp unsalted tomato paste
0.33 cup chopped parsley
1 Eggs, large, raw , lightly beaten
1 egg whites , lightly beaten
1 cup Bread Crumbs, seasoned, grated, dry
1 lb ground turkey

1 Preheat oven to 350 degree F and line a baking sheet with parchment paper.
2 Place the carrots, zucchini, and apple in a bowl and set aside. Place the onion in a food processor and pulse until very finely chopped. Set aside. Place mushrooms in food processor and chop very finely.
3 In a large saute pan, add the olive over moderate heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 2 minutes. Add the carrot, zucchini, and apple along with the salt and pepper. Cook for another 5 minutes, stirring frequently. Add the mushrooms and continue sauteeing another 5 minutes, or until the liquid the mushrooms gives off has evaporated and are tender.
4 Turn the heat off and add the Worcestershire sauce, tomato paste, and parsley. Transfer to a large bowl and let cool.
5 When the mixture has cooled enough to handle, add the eggs, breadcrumbs, and turkey. Using your hands, mix together well.
6 Shape the mixture into hearts by using a heart shaped cookie cutter: form a patty in your hands about 1/2 inch thick and press the cutter into it. Take off excess and place on the baking sheet. Since the mixture is very moist, work quickly so they don't fall apart.
7 Bake in the oven for 10-15 minutes until cooked in the middle.

A good suggestion is to make a double batch and freeze the extras.