DD Favorite Dishes - Part 2

Lauren's Lentil Salad for Summer
Lentils are a legume. They are one of the oldest domesticated crops and there is evidence that they were eaten by the Egyptians, Romans, and Hebrews. Remember Esau selling his birthright for lentil stew in Genesis! They come in different varieties: green, brown, red, and black.

They are perfect for making a "meatless meal" or you can serve them along with fish or chicken. Lentils are high in protein and fiber while being low in fat. Eating 1 cup cooked lentils yields about 18 grams of protein and 50% of your daily fiber intake. They also are high in antioxidants which support lower inflammation and cellular health.

Italian Lentil Salad
Adapted from Giada de Laurentiis' recipe on Food Network

Ingredients:
1 lb green lentils
3 scallions, chopped
1 package cherry tomatoes, halved
Cucumber, diced
Yellow Bell Pepper, diced
1/3 cup fresh lemon juice (from 2-3 lemons)
1/3 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Sort lentils; remove any foreign material.
2. Bring a large pot of salted water to boil over high heat. Add lentils once boiling, and cook until tender; stirring occasionally, about 18 - 20 minutes. Drain and let cool.
3. Chop scallions, half cherry tomatoes, dice cucumber and bell pepper. Add these veggies to a bowl and mix with the cooked lentils.
4. Prepare vinaigrette by mixing lemon juice, olive oil, salt, and pepper. Pour vinaigrette over lentil salad and mix well.
5. Serve over salad greens or along with chicken or fish.

Kelly's Favorite Dish:

Chicken Squares

1 1/2 Ib. skinless, boneless chicken breast halves
1 to 2 medium jalapeño peppers, sliced
1 pkg. (8 oz.) Philadelphia® Cream
. Cheese, softened
1/3 cup finely chopped red onion
1/2 tsp. salt
1/4 tsp. McCormick® Ground
Black Pepper
2 pkg. (8 oz. each) refrigerated crescent rolls

Directions
1. Preheat oven to 425°F. In large skillet place chicken and jalapeno peppers.
Add 1 1/2 cups water. Bring to a boil; reduce heat. Cover and simmer for 12 to 14 minutes or until no longer pink. Drain. Discard liquid and pepper.
Shred chicken.
2. In mixing bowl stir together chicken, cream cheese, onion, salt and pepper.
3. Unroll crescent rolls, separating into
8 rectangles. Press perforations to seal.
Place about 1/2 cup chicken mixture on 1 end of each rectangle. Fold other side of rectangle over chicken mixture. Press edges to seal.
4. Place on ungreased baking sheet.
Bake for 10 to 13 minutes or until golden brown.
Serves 8.