Blackened Chicken Burgers with Corn and Black Bean Salad

Ingredients
4 chicken breasts
Spice mix
6 hamburger buns
Trader Joe's corn salsa
Can of black beans
Handful of cilantro
1 avocado
Juice of one lime

Directions
Defrost the chicken and corn/black bean salad for just a day.

Set up broiler and use a broiler pan. (Don't forget to put the broiler pan into another pan so your chicken doesn't drip all over your oven. Speaking from experience.) Place slightly frozen chicken on the broiler pan and sprinkle 1/2 of the spice mix generously over one side of the chicken.

Broil for 15 –30 minutes depending on how frozen or defrosted your chicken is. I recommend setting the oven rack one below the top rack so the chicken doesn't burn too much. It's supposed to be blackened, but no need to go overboard. Take it out, turn the breasts over and use the rest of your spice mix. Return to the oven for another 15 minutes or so. Cut them in half to see if they're cooked and white. If so, cut all of the chicken breasts in half, then depending on thickness, slice them in half horizontally as well.

While the chicken is cooking, heat up the corn and black bean salad in the microwave to room temperature. Toast the buns. Add cheese, tomatoes, lettuce or whatever toppings you want on your chicken burger. Pile on the chicken slices.

The corn and black bean salad can be eaten on its own, as a salsa with chips or as a topping on the chicken burgers.

I got the chicken recipe from here (comes with pictures): http://tastykitchen.com/blog/2010/08/a-tasty-recipe-lazy-chicken/

Garlic Lime Chicken with Cilantro Corn Relish

Ingredients

Marinade

4 whole boneless, skinless chicken breasts

4 whole garlic cloves, crushed

5 whole limes, juiced (about 1/4 cup)

1 teaspoon salt

1 teaspoon freshly ground pepper

Relish

1 cup fresh or frozen (and thawed) corn kernels

1 whole fresh jalapeno, seeded and chopped

1 cup diced red bell pepper

1/2 cup chopped cilantro

1 whole lime, juiced (about 2 tablespoons)

1/2 teaspoon salt

Instructions

Place chicken breasts in a large plastic storage bag. Combine marinade ingredients and pour over chicken. Seal bag and marinate in fridge for several hours to overnight.

Before grilling, combine all corn relish ingredients in a medium bowl.

Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve with spoonfuls of corn relish over each piece of chicken.

Frozen Mamas

Allow the chicken (and corn) to defrost completely, turning over occasionally so that the marinade gets spread throughout. Grill the chicken as directed above. The corn mixture should be served room temperature so if it is still cold, zap it in the microwave for 30 seconds or so.

Potato and Double Corn Chowder

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) whole kernel corn, undrained
1 can (14.75 ounces) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1 medium onion, chopped (1/2 cup)
5-6 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
In 3- to 4-quart slow cooker, mix all ingredients.
Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.

Options: Sprinkle with cheese when ready to serve or serve with grilled sandwiches.