Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground chicken meat |
| 2 \N | Green onions; chopped |
| 1 small | Zucchini; (about 5 ounces), grated |
| 1 medium | Carrot; grated |
| 1 tablespoon | Chili powder |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Ground cumin |
| ⅛ teaspoon | Ground red pepper; (cayenne) |
| 16 ounces | Can vegetarian baked beans |
| 1 tablespoon | Prepared mustard |
| 1 tablespoon | Light molasses |
| 4 \N | Whole-grain sandwich rolls |
| \N \N | Lettuce leaves |
1. In medium bowl, with hands, mix ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper until well combined.
2. On waxed paper, with hands, shape ground-chicken mixture into four 3½-inch round patties. Set aside.
3. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses to boiling.
4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over medium- high heat, heat skillet until very hot. With pancake turner, transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Arrange patties on sandwich rolls with lettuce. Serve with baked beans.
Each serving: About 400 calories, 35 g protein, 47 g carbohydrate, 10 g total fat (3 g saturated), 83 mg cholesterol, 1145 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Hearty but healthy eating, with baked beans and Coleslaw with Honey-Lime Vinaigrette. Work Time: 15 minutes; Total Time: 27 to 30 minutes. Buy lean ground chicken.
Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998