This recipe makes enough for 6 days. Bella gets 2/3 serving per day and Lizzie gets 1/3. It can be prepared with any lean meat. I often use pork loin or turkey, whatever is the least expensive at the time.

1 2/3 pound Chicken, broilers or fryers, breast, meat only, cooked, roasted
1 2/3 pound frozen mixed vegetables, thawed
2 pounds raw brown rice, cooked
15 oz part-skim ricotta cheese

1. Preheat the oven to 425°.
2. In a covered chef’s pan or Dutch oven, bake a whole chicken or 2 1/2 pounds split breast with one cup of water until done (165°). Do not season. Discard the skin and bones but reserve the pan juices. Chop the chicken meat into small pieces.
3. Pour the pan juices into a small bowl or glass measuring cup and skim off the fat. Add the drippings back into the pan with enough water to cook the rice according to the package directions.
4. In a large bowl or the baking pan, combine all the ingredients. Divide into meal size portions and refrigerate or freeze until ready to serve.