Chicken-Chorizo Burgers with Avocado Mayonnaise

These “burgers” were really good and had a lot of flavor.  I altered the recipe a little, because there were just two of us eating them.  I used 2 chicken breasts and 1 chorizo sausage.

INGREDIENTS
1/3 cup low-fat mayo
1/4 cup fresh cilantro leaves
a splash of fresh lime juice
1/2 ripe peeled avocado, seeded
1/2 pound chorizo sausage
1/4 teaspoon salt
5 (6-inch) corn tortillas, torn into bite-sized pieces
1 1/2 pounds skinless, boneless chicken breasts, coarsely chopped

DIRECTIONS
Prepare grill or preheat broiler.  To prepare mayo, combine first 5 ingredients in a food processor.  Blend until smooth. To prepare burgers, remove casings from sausage.  Place sausage tortillas, salt and chicken in a food processor.  Mix until coarsely ground.  Divide into 8 equal portions.  Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.

North Woods Bean Soup

INGREDIENTS
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
14 ounces turkey kielbasa, halved
4 cups low sodium chicken broth
1/2 tsp. dried Italian seasoning
1/2 tsp. black pepper
3 (15.8 ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce)

DIRECTIONS
Heat a large saucepan over medium-high heat; coat with cooking spray.  Add carrots, onion, garlic and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to medium; cook 5 minutes.  Add broth, Italian seasoning, pepper and beans.  Bring to a boil; reduce heat, and simmer 5 minutes.  Place 2 cups of soup in a food processor or blender, and process until smooth.  Return pureed mixture to a pan, and simmer 5 minutes.  Remove soup from heat.  Add spinach, stirring until spinach wilts.
Calories: 227; Fat 3.9; Protein 18.1; Carbs. 30.8; Fiber 6.7 g.