Ingredients:

• 4 medium (Green) Peppers
• 1 pound Ground Chicken
• 4 tablespoons shredded Old White Cheddar Cheese, divided by 4
• 1/2 cup shredded Old White Cheddar Cheese
• 1/2 Teaspoon Black Pepper, divided by 4
• 2 cloves Garlic, minced
• 1 Red Onion, 8 rings divided by 4; rest chopped
• 1 Green Onion, chopped
• 1 Tomato, chopped
• 8 Mushrooms, sliced
• 2 tablespoons Worcestershire Sauce
• 2 Eggs, beaten
• 2 cups Rice, 1 cup Water (optional) *

Directions:

In a pan, cook Ground Chicken on Medium Heat for 25-30 minutes; add Eggs, Garlic, and Worcestershire Sauce. Stir in Red and Green Onions, Tomato, Mushrooms, and Old White Cheddar Cheese.

Back at 350° for 10-15 minutes.

* If having Rice, add to mixture before Old White Cheddar Cheese.

• Tuna, 1 can
• Dill, 1/2 teaspoon
• Black Pepper, 1/2 teaspoon
• Cayenne, 1/2 teaspoon
• Garlic, 1/2 teaspoon
• Dijon, 1 tablespoon
• Mayonnaise, 2 tablespoons
• Swiss Cheese, 2 slices
• Iceberg Lettuce, 2 leafs
• Whole Wheat Bread, 4 slices

Directions:

• Drain Tuna.
• Mix Tuna with Mayonnaise and Dijon.
• On 2 slices of Whole Wheat Bread, place Iceberg Lettuce leafs on each slice.
• Spread Tuna, Mayonnaise, and Dijon mixture on each Iceberg Lettuce leaf.
• Combine Dill, Black Pepper, Cayenne, and Garlic in a bowl; mix well.
• Sprinkle Dill, Black Pepper, Cayenne, and Garlic mixture on top of Tuna mixture.
• Place slices of Swiss Cheese on top of each.
• Cover with remaining 2 slices of Whole Wheat Bread.

Servings: 2 Tuna sandwiches

   Maple Walnut Crumble

• 2 cups whole walnuts
• 6 tablespoons unbleached flour
• 3 tablespoons rolled oats
• 3 tablespoons maple sugar
• 3 tablespoons unsalted butter, melted

   Maple Filling

• 1/4 cup unsalted butter
• 3 tablespoons unbleached flour
• 3/4 cup maple syrup
• 1/2 cup 35% cream

   Maple Whipped Cream Topping

• 1 cup 35% cream
• 2 tablespoons maple sugar

Directions:

   Crumble

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. In a food processor, pulse the dry ingredients until the walnuts are coarsely chopped.
3. Add melted butter and pulse for 5-10 seconds.
4. Spread the mixture on the baking sheet.
5. Bake for 5 minutes.
6. Stir, then bake until golden brown, another 5 minutes. Let cool completely.

   Maple Filling

1. Melt butter in a saucepan. Stir in the flour and cook for 1 minute.
2. Whisk in maple syrup and cream. Bring to a boil over medium heat, stirring constantly. Let simmer for 2 minutes.
3. Pour into a bowl and cover with plastic wrap. Let cool partially.
4. Refrigerate for approximately 25 minutes.

   Maple Whipped Cream Topping

1. In a bowl, whip the cream with the maple sugar with an electric mixer until soft peaks form.

To Assemble:

1. Set aside 2 tablespoons of crumble.
2. Divide the remaining crumble among 6 dessert cups.
3. Spoon maple filling over the crumble.
4. Put a generous dollop of maple whipped cream topping, leaving a border of maple filling.
5. Sprinkle with the reserved crumble between the dessert cups.
6. Refrigerate for 2-3 hours.