Stack-A-Dinner
Adapted from
Better Homes & Gardens, Ground Meat Cookbook
6 servings
| 1 lb ground chicken breast skinless, cooked | 1/4 c water | ||
| 1/2 c onions, chopped | 1/2 tsp salt | ||
| 1/2 c bell peppers, chopped | 1/2 tsp black pepper | ||
| 8 ozs no-salt-added tomato sauce | 2 c long-grain white rice, cooked | ||
| 1/4 c ketchup | 1 c frozen peas, thawed | ||
| 1/2 tsp oregano | 1 c low-fat cheddar cheese, shredded | ||
| 3 drops pepper sauce |
In a skillet over medium heat, cook chicken, onions, and bell peppers until chicken is no longer pink. Add tomato sauce, ketchup, oregano, hot sauce, water, salt, and black pepper. Bring to a boil, stirring often. To serve, layer rice, peas, and meat mixture onto serving plates. Then, sprinkle with cheese. Vary the vegetable and serve over spaghetti or a different kind of noodles.
| Calories | 400 | %CFF | 9 % | |
| Total Fat | 4 g | Saturated Fat | 0.9 mg | |
| Protein | 28 g | Cholesterol | 47 g | |
| Carbohydrates | 58 g | Sodium | 537 mg | |
| Sugars | 6 g | Fiber | 3 g | |
|
7.2 WW Points | ||||
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Rated by 2 users (3.5)
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