Sunday, March 27, 2011

Asian Chicken Burgers

These are awesome!! My husband actually thought it was beef. So if you have a beef lover out there, give this recipe a try with the ground turkey and I guarantee they won't be able to tell the difference! Love this recipe!

Asian Chicken Burgers

  • Cooking spray
  • 1 small carrot
  • 1 small red onion, halved
  • 1 pound ground chicken (I used ground turkey)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup hoisin sauce
  • 1 tablespoon grated peeled ginger
  • 4 teaspoons low-sodium soy sauce
  • 3 teaspoons hot Asian chili sauce, such as sambal oelek (omitted this, had no idea what it was or where to get it)
  • 8 ounces white mushrooms, thinly sliced (omitted)
  • 2 teaspoons toasted sesame oil (omitted)
  • Juice of 1 lime
  • 4 whole-wheat sesame hamburger buns


Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.

**I grilled these babies on the gas grill. This is how I would suggest doing it**

Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.

(I omitted the entire sauce portion. I used what was called for in the meat mixture but that's it)

Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

Per serving: Calories 360; Fat 14 g (Saturated 3 g); Cholesterol 75 mg; Sodium 1,143 mg; Carbohydrate 40 g; Fiber 4 g; Protein 24 g

Chicken Fajita Pasta

This was delicious! Taken from the "Eat what you Love" cookbook by Marlene Koch, this recipe tastes like a full fat restaurant dish with a fraction of the calories. It also warmed up the next day very well. As always, my changes are indicated in parenthesis.

Chicken Fajita Pasta

6 oz (@ 2 1/4 cups dry) Penne or Fettuccine pasta
2 tsp vegetable oil
1 medium white onion, sliced into little strips (I used sweet onion)
2 medium green peppers sliced into little strips (I used red peppers)
2-3 garlic cloves, minced
12 oz. boneless, skinless chicken breasts, sliced into 1/2 in. strips (I used the raw chicken tenderloin pieces)
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
1 C low sodium chicken broth
juice of 1 large lime
2 tsp cornstarch
2 medium tomatoes, seeded and chopped
3 Tbls chopped fresh cilantro
1/2 C reduced fat Mexican blend cheese (I omitted this)

Cook pasta according to the package directions while preparing the sauce and set aside. Heat the oil in a large saute pan over medium-high heat. Add the onion and peppers and saute for 3-4 minutes or until slightly softened. Add the garlic and chicken strips and saute for 3-4 more minutes, or until chicken is mostly cooked through Sprinkle the cumin, oregano, salt, pepper and red pepper flakes over the chicken. In a small bowl, whisk together the chicken broth, lime juice and cornstarch. Pour over chicken and vegetables and cook for 2 more minutes or until the sauce is slightly thickened and the chicken is no longer pink inside. Add the cooked pasta, cooked tomato and cilantro to the pan. Turn off heat and toss well to coat. Sprinkle with cheese if using.

Cal 330 Carbs 40G (sugars 7g) Total Fat 5g (sat fat 1) Protein 30 Fiber 6g Cholesterol 45mg
Sodium 510mg
WW point value: 7