Slow Cooker Turkey Chili (Weight Watchers recipe)

1 lb. raw turkey sausage (hot-Italian variety)
15 oz. canned pinto beans, undrained
14 1/2 oz. canned diced tomatoes w/ chilies, undrained
14 1/2 oz. canned diced tomatoes w/ garlic and onion, undrained
1 medium onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

1. Remove sausage form casing and put in slow cooker.  Break up sausage with a spoon.  Add beans, both cans of tomatoes, and onion, stir.
2. Cover and cook on low for 5 to 6 hours.  Stir in salt and pepper and serve.

I like to put some mozzarella cheese on top and we eat ours with blue corn tortilla chips.  Very yummy!

Lattice Chicken Potpie

What You'll Need:

1 package (16 ounces) frozen California-blend vegetables
2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube refrigerated pie dough

Directions:

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions, and seasoned salt. Transfer to a greased 13 x 9 x 2 in baking dish.

Unroll the dough and use a pizza cutter to cut 1/2 in. thick strips of dough. Form a lattice crust over the chicken mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.

Makes 4-6 servings.

Ranch Chicken (from Crystal)

I make this almost once a week.

Cut chicken breasts into strips or buy the chicken that is already cut into strips.

You'll need a bowl of olive oil.

In another bowl, pour a packet of ranch dip mix, bread crumbs (about 3/4 cup), and Parmesan cheese (1/4 cup). Mix together.

Dip the chicken in the olive oil, then coat it in the ranch mixture on both sides. Put into a baking dish and bake for 30 minutes at 350 degrees.

Santa Fe Enchilada Bake

Prep. Time: 25 min.
Makes: 4 Servings

What You Need:
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 large onion chopped up
1 large green pepper chopped up
2 cups salsa
1 pkg. (10oz) frozen corn, thawed, drained
12 corn tortillas (I use flour)
1 cup sour cream
1 1/2 cups Mexican style finely shredded four cheese

1. Heat oven to 400 degrees F.
2. Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
3. Arrange 6 tortillas on bottom of 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers, cover with foil.
4. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 min.

**I think it makes a lot more than 4 servings. I serve with rice.