Chicken Florentine Burgers and pumpkin pudding recipe

Tonight for dinner I had chicken florentine burger in a whole wheat pita, steamed brocolli, and a baked sweet potato with cinnamon on top.  I have been addicted to sweet potatoes so I have been eating one every day with cinnamon on top.  The past couple days people have been telling me I look tan, it may be from all the beta carotene or just running outside.

*Fun fact about the antioxidant beta carotene
-Antioxidants help protect healthy cells from damage caused by free radicals
-Precursor to formation of Vitamin A (healthy vision and immune function)
-Protect against certain cancers
-Protects your skin from sun damage
-Lowers risk for heart disease
-Found in carrots, sweet potatoes, yams, spinach, kale, squash, collard greens

For the chicken florentine burger, I made a bunch in the summer and froze them.  I put it in a skillet to cook it or you can grill it.  Here is the recipe:

Chicken Florentine Burgers (From Healthy Cooking Annual Recipes 2011)

Prep: 25 min Grill: 10 min 

Yield: 6 servings

Ingredients:

1-1/2 cups chopped sweet onions

1-1/2 cups dry white wine or reduced-sodium chicken broth

3 garlic cloves, minced

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

2/3 cup dry whole wheat bread crumbs

1/4 cup + 6 Tbsp. shredded Gruyere or Swiss cheese, divided

1 Tbsp. Dijon Mustard

1/2 tsp. salt

1/2 tsp. pepper

3/4 lb. ground chicken

3/4 lb. extra-lean ground turkey

6 whole wheat pita, sandwich thins, or hamburger buns

6 slices tomato

1 cup fresh baby spinach

Steps:

1. Place the onion, wine and garlic in a small saucepan. Bring to boil; cook until wine is reduced to about 1/4 cup. Cool to room temp.

2. In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper, and onion mix. Crumble meat over mixture and mix well. Shape into six patties.

3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juice runs clear. 

4. Serve on bread choice with tomato, remaining cheese, baby spinach.

Nutrition facts:

1 burger= 407 calories, 12 g fat (4g sat fat), 72 mg cholesterol, 740 mg sodium, 41 g carbs, 7 g fiber, 36 g protein

For dessert I am finishing my leftover pumpkin dip from Thanksgiving. It can be a dip with gingersnaps, apple slices, or graham crackers.  It can even just be a pudding.

 Pumpkin Protein Cheesecake Mousse (Recipe from fitsugar)

Ingredients:

1 cup low-fat or fat-free cottage cheese (I recommend low sodium, too)

1/2 cup pumpkin puree

1/4 cup milk of choice (I used Soy or skim)

1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1-1/2 Tbsp of sugar (add to your sweetened choice)

Optional toppings:

gingersnaps

light whip cream

Directions:

1. Place everything in a blender and blend until smooth. Sever immediately or cover and place in refrigerator until chilled. And enjoy!