Prep Time: 20 Min
Bake Time: 15 Min
Serving Size: 5 Dozen
1/2 cup egg substitute
1 can (4 ounces) chopped green chilies
1 cup crushed cornflakes
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1 pound ground chicken
1. In a large bowl, combine the first six ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls. Place on baking sheets coated with cooking spray.
2. Bake at 375 degrees for 12-15 minutes or until a meat thermometer reads 165 degrees and juices run clear, turning occasionally. Serve with salsa if desired. Yield: about 5 dozen.
1 meatball (calculated without salsa) equals 21 calories, 1 g fat (trace saturated fat), 6 mg cholesterol, 49 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
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