Stack-A-Dinner

Name: Stack-A-Dinner
Yield: 6 servings
Ingredients: 1 lb ground chicken breast, cooked; 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 8 ozs tomato sauce; 1/4 cup no-salt-added ketchup; 1/2 tsp oregano; 1/2 tsp hot pepper sauce; 1/4 cup water; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups long-grain white rice, cooked; 1 cup frozen peas, thawed; 1 cup low-fat cheddar cheese, shredded

Adapted from Better Homes & Gardens, Ground Meat Cookbook

1 lb ground chicken breast, cooked
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
8 ozs tomato sauce
1/4 cup no-salt-added ketchup
1/2 tsp oregano
1/2 tsp hot pepper sauce
1/4 cup water
1/2 tsp salt
1/2 tsp black pepper
2 cups long-grain white rice, cooked
1 cup frozen peas, thawed
1 cup low-fat cheddar cheese, shredded

In a skillet over medium heat, cook chicken, onions, and bell peppers until chicken is no longer pink. Add tomato sauce, ketchup, oregano, hot pepper 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.

Posted: 8/25/1997

Poultry

Rated by 2 users (3.50)

WW Points^* : 7.79

6 servings

Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 403 Calories from Fat 37 (9%)
% Daily Value *
Total Fat 4g	6%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 47g	16%
Sodium 594mg	25%
Potassium 116mg	39%
Total Carbohydrate61g	20%
Dietary Fiber 3g	12%
Sugars 7g
Protein 28g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.