Stack-a-dinner
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 6 | Servings | ||
INGREDIENTS
| 1/2 | t | Olive oil |
| 1 | lb | Ground chicken breast |
| skinless cooked | ||
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 8 | oz | No-salt-added tomato sauce |
| 1/4 | c | Catsup |
| 1/2 | t | Oregano |
| 3 | Hot sauce | |
| 1/4 | c | Water |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 2 | c | Long-grain rice, cooked |
| 1 | c | Frozen green peas, thawed |
| 1 | c | Fat-free cheddar cheese |
| grated |
INSTRUCTIONS
In a skillet, heat oil over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer tender and vegetables are tender. Add tomato sauce, catsup, oregano, hot sauce, water, salt, and black pepper. Bring to a boil, stirring often. NOTES : To serve, layer rice, peas, and meat mixure onto serving plates. Then, sprinkle with cheese. Vary the vegetable and serve over spaghetii or a different kind of noodles.
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 157
Total Fat: 17.8g
Cholesterol: 109mg
Sodium: 1135.4mg
Potassium: 518.2mg
Carbohydrates: 27g
Fiber: 2.3g
Sugar: 6.6g
Protein: 42.5g