Chicken Enchiladas

Chicken Enchiladas

2 1/2 Frozen Boneless, Skinless Chicken Breast
1/2 packet Taco Seasoning Mix
1 cup Picante Sauce
8 Corn Tortillas
1/2 Can Enchilada Sauce
1 cup 2% Finely Shredded Colby & Monterey Jack Cheese

Cook chicken, taco seasoning, and picante sauce in a crockpot on low for 4 hours. Shred chicken with a fork. Set aside.

Spray skillet with cooking spray. Heat up tortillas until they can bend without tearing.Fill each tortilla with the chicken mixture. Roll and place in a baking dish. Top with Enchilada sauce and cheese. Cook in 350 oven until cheese is melted. Approximately 20 - 30 minutes. Serve with Spanish rice and Refried Black Beans. Delicious!

Serves 4 2 Enchiladas = 10 WW Points

Monte Cristo Sandwiches

Monte Cristo Sandwiches

2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter

In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.

Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.

To serve, cut sandwiches in half diagonally.

Makes 4 Sandwiches 10 WW Points

Chili Beef Soft Tacos

Chili Beef Soft Tacos

2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado

Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.

Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

Makes 6 Servings 10 WW Points

Italian Roasted Chicken

Italian Roasted Chicken

1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice

Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.

In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.

In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.

Makes 6 Servings 10 WW Points

Crock-pot Lasagne

Crock-pot Lasagne

1 lb. ground turkey

1 lg. onion, chopped

2 cloves garlic, minced

1 can tomato sauce (8 oz.)

1 c. water

1 can tomato paste (6 oz.)

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil leaves

1 tsp. Italian seasoning

1 pkg. no-cook lasagne noodles (8oz.)

1 1/2 c. small-curd cottage cheese (12 oz.) (2% milk)

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese (16 oz.) (2% milk)

In a skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt, spices, cottage cheese and Parmesan cheese; mix well. Spread 1/4 of the meat sauce in greased 5 qt. crock-pot. Sprinkle 1/4 of the mozzarella cheese. Then, arrange 1/3 of the noodles over sauce (break the noodles). Repeat layers two more times. Top with remaining meat sauce and mozarella. Cover and cook on low for 4-5 hours or until noodles are tender.

Makes 6 Servings at 10 WW points