Italian Lentils with Pasta from TJ

Ingredients:
3 T olive oil
1 C shredded carrot
½ C shredded celery
½ C chopped green or red pepper
2 T minced garlic
½ C fresh basil, cut into strips
3½ C water
1½ C lentils
1 quart diced tomatoes
1 lb. penne pasta
2 C shredded colby or cheddar cheese

Directions: In large dutch oven heat olive oil over medium heat. Add vegetables and simmer 5 minutes. Add garlic, basil, water, and lentils. Cover and bring to boil. Add tomatoes; cover and reduce to simmer for one-hour (or longer). Meanwhile, cook pasta and shred cheese if necessary. Serve lentils over pasta and top with lots of cheese.

Almond Chicken

Sauce:
1 tsp. cornstarch
2-3 T. chicken broth
1/8 tsp. sesame oil
1 T. oyster sauce
1/2 T. soy sauce
1/8 tsp. ginger powder

Ingredients:
blanched almonds (optional)
1 green onion
1/2 sweet onion, diced
1/2 -1 carrot
1 stalk celery
1/2 can water chestnuts
2 cloves garlic
1 chicken breast

This is a small recipe that can be multiplied. Mix sauce together and set aside. Dice veggies and chicken into small bites (keep raw meat separate). In peanut oil fry chicken until done. Set aside. Clean pan. Add new oil. Stir fry carrot and onion until the onion becomes slightly transparent. Add all other vegetables. Stir-fry for 1-2 minutes. Add chicken, almonds, and sauce. Fry until sauce bubbles. Serve.