Velveeta Tex-Mex Beef & Potatoes

Recipe is from www.kraftfoods.com

prep time 10 min
total time 45 min
makes 6 servings, about 1-1/3 cups each

This one is NOT healthy, but a good casserole to throw in the mix every once and awhile. I think it's about 400 calories a serving.

1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. Taco Seasoning Mix
1/2 cup water
4 cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1. Heat oven to 350°F.
2. Brown meat with peppers and onions in large skillet; drain. Return to skillet.
3. Stir in taco mix and water.

4. Add potatoes, corn and VELVEETA; mix well.

5. Spoon into 13x9-inch baking dish; cover.
6. Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

When I made this, I did steps 1-3 the night before and put it in the fridge.

Crock Pot Chicken Stroganoff

6 frozen boneless, skinless chicken breast halves
1 can 98% fat free Cream of Mushroom or Chicken soup
16 ounces fat-free sour cream
1 envelope onion soup mix, Lipton - dry

Put frozen chicken breasts in the bottom of the crock pot. Combine soup, sour cream and onion soup mix in a bowl. Pour over the chicken. Cook on low all day (at least 7 hours).

Makes 6 servings at 4 WW points each.

I only used 2 chicken breasts and chose the Cream of Mushroom soup. I also served mine over whole wheat egg noodles and added peas to the side (I actually mixed them in on the plate for the kids so that the peas were not separate). You will need to calculate the extra points for the noodles and peas.

From http://www.dwlz.com/