Crockpot Tamale Pie

Serves - 8
Points - 4

3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese

In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into slow
cooker. Cover and cook on HIGH for 1 hour, then on LOW for 3 hours.

Sprinkle with cheese. Cook another 5 minutes until cheese is melted.

*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.

Nutrition Information:
211 cal., 2.7 g. fat, 2.8 g. fiber

Enchilada Lovers Casserole

recipe from halfmysize.com

Ingredients
Serves - 8

Points - 5

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Directions

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber

King Ranch Chicken Casserole

taken from: halfmysize.com

Ingredients

Serves - 6
Points - 4

1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste

Directions

Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.

Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.

Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber

Santa Fe Rice & Beans Soup

3 Santa Fe Style Rice & Beans frozen dinners
3 cans of chicken broth
1 can rotel
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained
1 can FF refried beans

Cook frozen dinners according to package. Add all ingredients to large pot. Cook until heated through. Soup will get thicker the longer it simmers. Cook until desired temp. and thickness.

Serves 12, 3 points per serving.

*I got this recipe at a WW meeting. Our leader made some for us to try and it was very tasty!

Salsa Chicken

1 lb. chicken
1 can yellow corn, drained
1 can black beans, drained
16 oz. salsa
cumin
chili powder
1/2 cup shredded cheese

Place chicken in slow cooker and dump all ingredients, except cheese, on top of chicken. Sprinkle enough cumin & chili powder on top to season. I normally put just enough of each that I can *see* it. Cook on low 6-8 hours. Put shredded cheese on top and place lid back for another 5-10 minutes, until cheese melts. Stir together. Chicken should fall apart, if it doesn't, shred the chicken.

We like to eat this over rice or in a tortilla as a taco. Sometimes we add sour cream on top.

Menu Plan Monday

Monday: Grilled cheese & tomato soup
Tuesday: Chicken Bake from Dinner Station
Wednesday: Salsa Chicken Tacos
Thursday: Banana Pancakes
Friday: Santa Fe Beans & Rice Soup