Chicken Spinach Loaf

Healthier_Me

1 envelope vegetable soup mix
1 cup boiling water
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup plain dry bread crumbs
1/2 tsp freshly ground pepper
2 egg whites
1 1/2 lbs ground chicken (7% or less fat)

Preheat oven to 350. Combine the soup mix with the boiling water. Let stand 15 minutes. Combine the spinach, bread crumbs, pepper and egg whites in a large bowl. Add the chicken and mix until well blended.

Place the mixture in the center of a shallow 1 1/2 quart baking dish. Form into an 8x5" loaf. Bake until the center of the load registers 165F, about 1 1/4 hrs. Let stand 10 minutes before slicing.

NI per serving (two 1/2" thick slices):
187 cal, 4 g fat, 1 g sat fat, 63 mg chol, 556 mg sodium, 11 g carbs, 2 g fiber, 27 g protein, 92 mg calc. POINTS=4

Healthier_Me

1 envelope vegetable soup mix
1 cup boiling water
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup plain dry bread crumbs
1/2 tsp freshly ground pepper
2 egg whites
1 1/2 lbs ground chicken (7% or less fat)

Preheat oven to 350. Combine the soup mix with the boiling water. Let stand 15 minutes. Combine the spinach, bread crumbs, pepper and egg whites in a large bowl. Add the chicken and mix until well blended.

Place the mixture in the center of a shallow 1 1/2 quart baking dish. Form into an 8x5" loaf. Bake until the center of the load registers 165F, about 1 1/4 hrs. Let stand 10 minutes before slicing.

NI per serving (two 1/2" thick slices):
187 cal, 4 g fat, 1 g sat fat, 63 mg chol, 556 mg sodium, 11 g carbs, 2 g fiber, 27 g protein, 92 mg calc. POINTS=4