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Stuffed Peppers with Lentil Meat Sauce

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Ingredients

  • 5 large peppers
  • 1 1/2 cups brown rice 
  • 1 1/2 cups CNP Meat Sauce with Lentils  
  • 5 Tablespoons low-fat cheese
  • 1 Tablespoons CNP Mexican Seasoning (optional)
  • Chopped jalapeños or carrots (optional)
  • 1 4-ounce can chopped black olives (optional)
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Cook rice and set aside.
  3. Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
  4. Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Trim around the stem of the peppers. Throw away the stem. Chop the trimming and bottom parts of the pepper, then set aside. 
  5. Mix CNP Mexican Seasoning into CNP Meat Sauce with Lentils for extra spice.
  6. Place peppers in 9×13-inch baking dish coated with nonstick spray. 
  7. Layer inside each pepper a Tablespoon of low-fat cheese, and then even amounts of rice and lentil sauce until the peppers are mostly filled. Sprinkle each top with chopped pepper from the trimmed top and bottom along with any desired extra ingredients like chopped jalapeños, carrots, or black olives.
  8. Cover with foil and bake at 350°F for 4o minutes. The peppers will change to a deeper color as they cook.
  9. If desired, sprinkle a little more cheese on each pepper after the 40 minutes, and then bake for another 5-8 minutes, or until cheese is melted. 

Makes 5 servings

1 pepper per serving

 

CNP Meat Sauce with Lentils

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Ingredients

  • 1 teaspoon canola oil
  • 1/4 cup chopped onion
  • 1 clove garlic
  • 3 Tablespoons tomato paste 
  • 1  8-ounce can tomato sauce
  • 2.5 cups water
  • 1 cup green lentils
  • 1/4 teaspoon salt 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Sauté onions, garlic, and oil in a pan for 2-3 minutes.
  3. Add tomato paste, tomato sauce, water, lentils, and salt. 
  4. Bring to a boil and then reduce to a simmer for about 40 minutes, stirring occasionally. 
  5. Cook until lentils are soft all the way through. Add more water for desired liquidity of sauce.

Makes 5 servings

1/2 cup per serving


Picnic Chicken

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Ingredients

  • 3 1/2 pounds raw chicken pieces
  • 2 1/2 cups corn flakes or bran flakes cereal, finely crushed
  • 20 whole-grain crackers, finely crushed
  • 1/2 teaspoon cayenne pepper
  • 2 garlic cloves, chopped (1 teaspoon minced or 1/2 teaspoon powder)
  • 2 egg whites
  • 1 cup low-fat plain yogurt
  • 1 Tablespoon mustard
  • 1/2 teaspoon salt
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F.
  3. Spray a baking sheet (any size) with nonstick spray.
  4. Remove skin and visible fat from chicken. Cut chicken into strips or chunks.
  5. In a bowl, combine egg whites, yogurt, mustard, and salt.
  6. In a shallow bowl, combine cereal and cracker crumbs, cayenne, and garlic.
  7. Dip chicken pieces into the yogurt mixture to coat. Then dip into the cracker mixture and pack crumbs onto each piece of chicken.
  8. Arrange pieces on baking sheet coated with nonstick spray.
  9. Bake at 375°F for 50 minutes until the internal temperature of chicken reaches 165°. Larger pieces make take longer.

Makes 14 servings

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