January 4, 1995 in Food

Spice Up Your New Year With Chicken Sausage Patties

Merri Lou Dobler Correspondent
 

Unofficial Correction per Graham Vink. This recipe should read 1/8-1/4 tsp. ground red pepper.

Holiday cooking is thankfully behind us.

Now it’s back to the familiar routine, with kids back in school. It’s also a good time to reflect on some healthy eating goals for the new year.

What do you need to eat for a healthy body?

For some novel insight, the question was put to Tina Greco’s class of second-graders at Hamblen Elementary in Spokane.

This imaginative group of 7- and 8-year olds, which includes my daughter, named their favorite fruits: kiwis, bananas, strawberries, orange juice, and star fruit.

A few children stuck with those reliable vegetables: carrots, celery, and spinach. Others ranked protein foods as important: milk, cheese, eggs, turkey and chicken.

Water was also included as important, and one innovative student thought Diet Pepsi was indispensable for a healthy body.

Variety is the spice of life. Even your second-grader knows you can’t survive for long on the same few foods, day in and day out.

Opt for more variations in your diet in 1995.

Throw out the ho-hum standard burger and try these Chicken Sausage Patties. It has leaner meat combined with bread crumbs and - surprise, surprise - chopped apple.

If you’ve got young, picky eaters in your household, you might want to omit the sage and reduce the other spices. Serve in warm hamburger buns, slice some kiwi fruit, and add a glass of milk.

Chicken Sausage Patties

Adapted from a Prevention leaflet, Quick & Healthy Cooking.

1 cup seasoned bread crumbs

cup minced apples

1/2-1 teaspoon sage

1/2 teaspoon black pepper

1/8- 1/4 ground red pepper

2 egg whites, lightly beaten

1 pound ground chicken or turkey

In a large bowl, combine the bread crumbs, apples, sage, black pepper and red pepper. Stir in the egg whites. Add the chicken and mix well. Shape into eight patties.

Coat a broiler pan with nonstick spray. Broil the patties about 6 inches from the heat until lightly browned on the outside and cooked through, about 4 minutes per side. Drain on paper towels.

Yield: 4-6 servings.

Nutrition information per serving: 133 calories, 2.5 grams fat (17 percent fat calories), 40 milligrams cholesterol, 150 milligrams sodium.

MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in about fifteen. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers; write to: Five and Fifteen, Features Department, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen

The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in about fifteen. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers; write to: Five and Fifteen, Features Department, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen

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