Yield: 4 servings.
Ingredients :
1 (1-pound, 4 ounce) package refrigerated hash brown potatoes
1/4 cup fat-free egg substitute
2 tablespoons all-purpose flour
Cooking Spray
1 (15-ounce) can no-salt-added red kidney beans, drained
1 (14.5-ounce) can chili-style chunky tomatoes, undrained
2 teaspoons chili powder
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Method :
1. Combine first 3 ingredients in a medium bowl, stirring well. Shape mixture into 8 (3-inch) patties; place on a baking sheet coated with cooking spray. Coat patties with cooking spray. Bake patties at 400 F for 15 minutes or until golden, turning once.
Ingredients :
1 (1-pound, 4 ounce) package refrigerated hash brown potatoes
1/4 cup fat-free egg substitute
2 tablespoons all-purpose flour
Cooking Spray
1 (15-ounce) can no-salt-added red kidney beans, drained
1 (14.5-ounce) can chili-style chunky tomatoes, undrained
2 teaspoons chili powder
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Method :
1. Combine first 3 ingredients in a medium bowl, stirring well. Shape mixture into 8 (3-inch) patties; place on a baking sheet coated with cooking spray. Coat patties with cooking spray. Bake patties at 400 F for 15 minutes or until golden, turning once.
2. While patties cook, combine beans, tomatoes, and chili powder in a small saucepan; bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 5 minutes.
3. Place 2 patties on each serving plate; spoon tomato mixture over patties, and sprinkle with cheese.
FOR A QUICK MEAL: Serve with a simple tossed salad and cornbread.
Points: 5
Per Serving:
Calories 300;
Carbohydrate 54.4 g;
Fat 3.1 g (saturated 1.6 g);
Fiber 15.3 g;
Protein 16.1 g;
Cholesterol 9mg;
Sodium 771 mg;
Calcium 193 mg;
Iron 5.1 mg
Source : All-Around Cooking back in 2006
