Ingredients:

3 red capsicums

1 tablespoon of olive oil

1 pkt of turkey mince

1/2 cup of brown rice

1/2 cup of green or brown lentils

3/4 cup of pasta sauce

1/4 cup of chopped parsley

1/2 cup of grated parmesan

1/4 cup of mozzarella cheese

Method:

1 Cook the rice and lentils together in a saucepan. As when these two ingredients are mixed together, they provide all of the amino acids.

2 Cut the tops off of the three red capsicums and deseed then add one tablespoon of olive oil and when it’s heated then add the turkey and cook.

3. Then add the cooked rice and lentils, pasta sauce, and parsley, then the parmesan. Then mix well before spooning the meat mixture into the prepared red capsicums.

4 Next, sprinkle over the mozzarella and put them on a tray lined with baking paper in a one hundred, and eighty, degree, oven until the mozzarella is melted and the red capsicums are cooked.

1 1/2 cups of panko crumbs

1 free range egg

2 chicken breasts

1 tablespoon olive oil

1 can of pitted cherries (drained)

2 roma tomatoes diced

1 red onion chopped

2 tablespoons of basil.

Method:

1 crack an egg in a bowl and whisk until blended then coat the chicken with the egg mixture than put the panko crumbs in another bowl.

2 Then place the chicken in the bowl of panko crumbs, and get the chicken well covered in crumbs.

3 Heat one tablespoon of olive oil in a frying pan and cook the panko crumbed chicken. Then transfer onto plates once cooked.

4 Open the can of pitted cherries and drain the syrup before transferring the cherries in a bowl then add the diced roma tomatoes and chopped red onion.

5 Mix the salsa until well combined then add the tear the basil into pieces and stir through and spoon it over the panko crumbed chicken..