Stack-a-dinner
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | pounds | Ground chicken breast, skinless; cooked |
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 8 | ounces | No-salt-added tomato sauce |
| ¼ | cup | Catsup |
| ½ | teaspoon | Oregano |
| 3 | drops | Hot sauce |
| ¼ | cup | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | cups | Long-grain rice; cooked |
| 1 | cup | Frozen green peas; thawed |
| 1 | cup | Fat-free cheddar cheese; grated |
Directions
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.