The holidays have come and gone — and so are all of the goodies associated with them. But there is a good chance that some of those extra pounds that were picked up eating turkey, stuffing, mashed potatoes and gravy at Christmas Day feast and all of those New Year’s Eve party appetizers are still around.
While I can’t go to the gym for you, it’s in power to share some healthy recipes, such as the following for chicken sliders.
Made with lean ground chicken breast, spinach, cherries and cheese, these sliders are spiced up with a Dijon mustard mayonnaise mixture.
½ cup frozen leaf spinach, thawed, squeezed of excess water
16 ounces ground chicken or turkey breast
1 heaping tablespoon Dijon or other tangy mustard
1 teaspoon garlic-and-herb seasoning blend
1/3 cup dried tart cherries (optional)
1/3 cup shredded Italian-blend cheese
3 tablespoons low-fat mayonnaise
2 teaspoons Dijon mustard
8 mini thin 100 percent whole-wheat sandwich buns
Thinly sliced red onion (optional)
Preheat the broiler.
In a large bowl, combine spinach, chicken or turkey breast, mustard, seasoning and dried cherries, if using. Mix well. Shape into 8 patties about ½-inch thick.
Place the patties on a broiler pan and broil 6 inches from the heat, about 6 minutes per side or until thoroughly cooked. The sliders are done when an instant-read thermometer registers 165 degrees.
Sprinkle 1 heaping teaspoon of shredded cheese on each burger. Broil 1 to 2 minutes more or until the cheese melts.
In a small bowl, combine the mayonnaise and mustard.
To assemble, lightly toast the buns, if desired. Place lettuce on the bottom of each bun. Top with a slider, some red onions slices if desired and a dollop of the mayonnaise mixture. Place the other bun half on top and serve.
Yield: Serves 8.
Approximate nutritional analysis per serving: 173 calories, 22 percent of calories from fat, 4 grams fat (1 gram saturatedt), 13 grams carbohydrates, 22 grams protein, 234 milligrams sodium, 52 milligrams cholesterol, 3 grams fiber.