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Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread

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This burger and cornbread creation is amazing!  Sometimes it’s fun to make something a little 
different and this is not your typical burger. First, I discovered the most delicious low fat corn bread mix.  So simple to make.  All you add is water, before you bake it. You’re going to love it, guaranteed! I’ve also cut the fat and calories down by using reduced-fat crushed tortilla chips, instead of regular, egg whites and topping the burger with fat-free sour cream. The skinny for each burger, 314 calories, 6 grams of fat and 9 Weight Watchers POINTS PLUS.  These chicken burgers are made indoors so you can make them all year long, and you’ll surely want to!

Prep Time: 15 minutes
Cook Time: 35 minutes


Ingredients

1-1b package Marie Callender’s Low Fat Southwestern Corn Bread Mix, see shopping tip

1 pound ground chicken or turkey

1 cup onions, finely chopped

½ cup crushed baked tortilla chips (1 ounce chips)

¼ cup sweet red bell pepper, finely chopped

1 egg white

2 teaspoons Spice of Life’s “Southwestern Mesquite” spice blend or use (½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder and

½ teaspoon cumin) see shopping tip below

Fresh ground pepper, to taste

8 tomato slices from 2 large tomatoes

Purchased salsa, I used Pace Chunky Salsa, medium hot

½ cup fat-free sour cream

½ cup green onions, chopped


Instructions

1. To make cornbread: Preheat oven to 375 degrees. Coat bottom and sides of a 9” square pan with cooking spray.  Add to a mixing bowl 1½ cups water and 1 pouch of corn bread mix. Using a fork, mix until lumps disappear.  Pour batter into prepared pan.  Bake for about 25 minutes until toothpick inserted comes out clean.

2. While cornbread is baking, add to a large bowl, chicken, onions, tortilla chips, red peppers, egg white and all the spices including fresh ground pepper. Shape chicken mixture into 8 patties. Tip: Use ⅓ measuring cup to measure each patty. Flatten each patty a little.

3. To cook the burgers: This burger is best made using a Panini grill, George Forman grill or nonstick pan.  Coat the grill with cooking spray. It only takes 4-5 minutes total with this type of grill because both sides of the burger are cooked at once. To cook in a nonstick pan, coat the pan first with cooking spray. and cook burgers on each side about 4-5 minutes. Remove to a plate.

4.To cut cornbread: Cut the pan in half one way and cut in half the other way. This makes 4 large squares. Cut each square in half to make 2 triangles. You should have created 8 triangles total.

5.To assemble burgers: Place one warm slice of cornbread on each plate. Cut each warm burger in half and arrange both pieces on top of cornbread. Top each with 1 tablespoon sour cream, salsa and a little scallions. Serve more salsa at the table for those who desire more.

6. Serve with a fork and knife!

Makes 8 servings (1 slice cornbread and 1 burger)


Shopping Tips

Most large supermarkets sell Marie Callender’s Southwest Cornbread Mix.  It’s usually found in the baking aisle where the other cornbread mixes are displayed.

Spice of Life “Southwestern Mesquite” spice blend is really delicious and versatile. Visit their website to order some or to see where they sell their line of spices at www.PasoSpices.com. You won’t be disappointed!  And, they’re super nice people too! Or, use the spices I suggested,
½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder and ½ teaspoon cumin.


Substitution Tip

These burgers can be made with ground turkey or lean ground beef.


Prep Tip

Be sure to bake the cornbread in an 9” pan even though the directions on the package say 8” pan.


Cooking Tip

These raw chicken patties are too soft to cook on the barbecue. It will stick to the grill. It’s best to cook these in a George Forman Grill, Panini maker or in a nonstick pan on the cook top.


Leftovers Tip

Don’t worry if you’re not serving all at once. To serve the next day, reheat the cornbread and burgers in the microwave and assemble as directed. The burgers and cornbread also freeze great.


Calorie Cutting Tip

To cut the calories, fat and Weight Watchers POINTS down make the cornbread triangles smaller. Cut the pan into 3 cuts across and 2 cuts down. This forms 6 pieces. Cut each piece into 2 triangles.


Weight Watchers
(old points) 6

Weight Watchers POINTS PLUS 9

SKINNY FACTS: for 1 serving (1 slice of cornbread and 1 burger)
314 calories, 6g fat, 23g protein, 50g carbs, 2g fiber, 845mg sodium, 15g sugar
FAT FACTS: for 1 serving
457 calories, 26g fat, 23g protein, 50g carbs, 2g fiber, 953mg sodium, 15g sugar

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2 Responses to “Skinny, Southwest Chicken Burgers on Top of Low Fat Cornbread”

  1. Jessica Says:

    I used 93% lean ground beef since I had it on hand. This was delicious! The flavors were perfect together. I will definitely be making this on a regular basis. It also came together much quicker than I anticipated. Thanks for another fabulous recipe!

  2. admin Says:

    Thanks so much for your feedback Jessica. I’m happy it worked for you!

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