Battle Plans

This page shows all the Battle Plans (recipes) that we have used in the Chronicles of our War.

• Baked Honey Mustard Chicken
• BBQ Pork Chops and Instant Mashed Potatoes
• Beefy Pizza Muffins
• Beefy Taco Pillows
• Cheeseburger Bake
• Cheeseburger Casserole
• Cheesy Chicken Quesadillas
• Chicken Alfredo Tacos
• Chicken and Rice
• Chicken Salad Melt
• Chicken with Couscous and Orange
• Crock Pot Tater Tot Casserole
• Easy Cheeseburger Ring
• Easy Chili Tacos
• Herbed Chicken Nuggets
• Johnny Marzetti Casserole
• Mashed Cauliflower Shepherd's Pie
• Meat Loaf and Potato Casserole
• Million Dollar Spaghetti Casserole
• Mini Turkey Lasagna Cups
• Slow Cooker Skinny Chicken Enchiladas
• Tex-Mex_Chicken_Tacos

Easy Chili Tacos - 5 Weight Watcher Points per taco, 10 servings
Ingredients

• ½ Ground Beef
• 1 tbsp reduced sodium taco seasoning
• ½ Can of Dark Red Kidney Beans
• ½ Can of Tomato Sauce
• ½ small onion, finely chopped
• Shredded Cheddar Cheese, any amount you want, but we normally put 2 tbsp per taco and we normally use reduced fat cheese
• 10 Stand and Stuff Taco Shells
• Optional: Fat Free Salsa, chopped tomatoes, shredded lettuce, sour cream

Directions

1. Cook the onions in a pot until they are done the way you want them.
2. Brown the ground beef in the same pot with the taco seasoning so it soaks into the beef and onions.
3. Add kidney beans and tomato sauce to pot and heat until everything is heated through.
4. Heat taco shells per their directions.
5. Fill taco shells about ⅓ full with beef mixture. Top with shredded cheddar and any of the optional ingredients you want.

Slow Cooker Skinny Chicken Enchiladas - 3 Weight Watcher Points per Enchilada, 8 servings
Ingredients

• 1 lbs Uncooked Boneless Skinless Chicken Breast, trimmed of fat
• 16 oz Fat Free Salsa
• 1 tbsp Reduced Sodium Taco Seasoning
• ½ tsp Garlic Powder
• Pinch Salt, i.e. to your taste
• Pimch Black Pepper, i.e. to your taste
• 8 Ole Extreme Wellness High Fiber Low Carb Tortillas
• 8 oz Canned Red Enchilada Sauce
• 1 c. Reduced Fat Shredded Cheddar
• Optional: Anything you like to put on top of an enchilada

Directions

1. Spray your slow cooker with non-stick cooking spray if you need to. Place chicken (can still be frozen) in slow cooker, top with salsa, taco seasoning, garlic powder, salt, and pepper. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
2. When finished cooking, shred the chicken using two forks.
3. Preheat oven to 350°F. Place ½ to ¾ cup of chicken mixture on a tortilla, roll up, and place in 9x13 baking pan. Continue doing this until you use up the chicken mixture. You may only get seven enchiladas.
4. Top enchiladas with the enchilada sauce and sprinkle with shredded cheddar. Bake 20-25 minutes, or until cheese is melted.
5. Top with your favorite enchilada toppings.

Cheeseburger Casserole - 6 Weight Watcher points, 6 servings
Ingredients

• Cooking Spray
• 2 Large Yukon Gold Potatoes
• 2 tbsp Minced Garlic
• 1 Small Onion, chopped
• 1 Small Green Pepper (or any color), chopped
• 1 lbs Uncooked Ground Turkey, this can be leftover turkey ground up
• ⅛ tsp Ground Cumin
• ¼ Salt
• ⅛ tsp Black Pepper
• 2 oz Reduced Fat Cheddar block, cubed
• ¼ c. Skim Milk
• 8 Low Fat Tortilla chips, crushed
• Optional: ⅛ tsp Crushed Red Pepper Flakes

Directions

1. I use a crock pot 9x13 baking pan, but this can be done in the oven too by preheating oven to 350°F. Coat your baking pan with cooking spray. If you have the crock pot dish, turn it to the low setting.
2. Thinly slice the potatoes and layer the bottom of the baking dish in a single layer of potatoes. In the oven, cook them for 10 minutes. In the crock pot, let the potatoes cook while you prepare everything else.
3. In a skillet, cook garlic, onion, and green pepper until vegetables are tender, about 7-10 minutes. Add ground turkey and cook until it is done. Add cumin, salt and pepper and mix well.
4. Cut cheese into small cubes. Add cheese and milk to turkey mixture and mix well so cheese starts to melt in the mixture.
5. Pour turkey mixture over top of potatoes and spread evenly. This is where you would add red pepper flakes over the top if you want. In the oven, bake 35 minutes. In the crock pot, you can let this sit on the low setting for however long you want, you may need to reduce to WARM setting if you want to leave it all day and then up it back to LOW 15 minutes before eating.
6. Just before serving sprinkle crushed chips over top and eat.

Chicken and Rice - 5 Weight Watcher points, 6 servings
Ingredients

• 2 c. White Rice
• 5 oz Canned Chicken Without Broth, drained if you need to
• 10¾ oz Canned Condensed Cream of Chicken Soup

Directions

1. Prepare the rice per rice instructions.
2. When rice is finished, add chicken and condensed soup to the pot, stir and heat through.

Baked Honey Mustard Chicken - 7 Weight Watcher points, 6 servings
Ingredients

• 1½ lbs Uncooked Boneless Skinless Chicken Breast, trimmed of fat and cut into chicken fingers lengths
• Pinch Salt, i.e. to taste
• Pinch Black Pepper, i.e. to taste
• ½ c. Natural Honey
• ½ c. Classic Yellow Mustard
• 1 tsp Ground Basil
• 1 tsp Paprika
• ½ tsp Dried Parsley

Directions

1. Preheat the oven 350°F.
2. Sprinkle chicken with salt and pepper to your liking and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine honey, mustard, basil, paprika, and parsley. Mix well. Pour ½ of the mixture over the chicken. Use a brush to cover the chicken if needed.
3. Bake for 30 minutes. Turn chicken over and brush with the remaining honey mustard mixture. Bake for an additional 10-15 minutes.

Herbed Chicken Nuggets - 7 Weight Watcher points, 4 servings
Ingredients

• 1 lbs Uncooked Boneless Skinless Chicken Breast, trimmed of fat
• 2 Eggs, beaten
• 1 tbsp Water
• ½ tsp Dried Parsley (or 1 tsp fresh)
• ½ tsp Dried Thyme
• 1 pinch Ground Red Pepper (can be left out)
• ½ c. Seasoned Breadcrumbs
• ½ c. Wheat Germ
• 1 tsp Ground Basil
• ½ tsp Black Pepper
• 1 tbsp Vegetable Oil

Directions

1. Preheat oven to 425°F. Spray baking sheet with non-stick spray if needed.
2. Trim fat from chicken while cutting into 1-inch cubes.
3. In a bowl, beat eggs with water. Add the chicken cubes.
4. Combine parsley, thyme, red pepper, breadcrumbs, wheat germ, basil, and pepper in a separate bowl. Stir in oil with a fork and mix well, using your fingers to break up clumps in necessary. Put mixture into large resealable plastic bag and toss the chicken pieces in it to coat them.
5. Place coated chicken on prepared baking sheet and bake for 10 minutes. Turn pieces over and bake for an additional 5 minutes.

BBQ Pork Chops and Instant Mashed Potatoes - 16 Weight Watcher points, 4 servings
Ingredients

• 1½ lbs Uncooked Center Loin Pork Chops, butterfly style, trimmed of fat
• 1 c. Barbecue Sauce, Original, Traditional
• 1 c. Idahoan Original Mashed Potatoes, dried
• 1½ c. Water
• ½ c. Fat free skim milk
• 2 Tbsp Regular Butter

Directions

1. Boil pork chops in BBQ sauce until cooked through. Make Mashed potatoes based on instructions on box for 4 servings.

Johnny Marzetti Casserole - 13 Weight Watcher points, 8 servings
Ingredients

• 8 oz Penne Rigate Pasta
• 1 lbs Laura's Lean Ground Beef 93/7%
• ½ lbs Mild Italian Sausage
• ½ c. Onion, chopped
• ¼ c. Celery, chopped
• 1 clove garlic, minced (or 1 tbsp)
• 1 oz Green Pepper, minced
• 1 pinch Salt, i.e. to taste
• 1 pinch Black Pepper, i.e. to taste
• 14½ oz Canned Diced Tomatoes
• 15 oz Canned Tomato Sauce
• 2 c. Shredded Mozzarella, part skim
• 1½ c. Shredded Cheddar, reduced fat

Directions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
3. Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
4. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

Tex-Mex Chicken Tacos - 7 Weight Watcher points, 12 servings
Ingredients

• 14½ oz Rotel Diced Tomatoes & Green Chilies, Original, drained
• 1¼ c. Salsa Verde
• 1 tbsp Ground Cumin
• 3 cloves Garlic, minced (or about 3 tbsp)
• ½ tsp Salt
• ½ tsp Black Pepper
• 3 lbs Uncooked Boneless Skinless Chicken Breast, trimmed of fat
• 1 medium Sweet Red Pepper, seeded, chopped
• 1 medium Yellow Pepper, seeded, chopped
• 1 small Onion, chopped
• 14½ oz Canned Black Beans, drained, rinsed, coarsely mashed
• 14½ oz Canned Whole Kernel Sweet Corn, drained
• 12 Taco Shells
• ¾ c. Shredded Monterey Jack Cheese (or Mozzarella)

Directions

1. In a 5 to 5-1/2-quart slow cooker, combine tomatoes, 3/4 cup of the salsa verde, cumin, garlic, salt and pepper. Add chicken, peppers and onion; stir to coat. Cover and cook on HIGH for 3-1/2 hours or LOW for 4-1/2 hours.
2. Remove chicken from slow cooker to a cutting board and let cool slightly.
3. Strain mixture over a large bowl or measuring cup; set liquid aside. Return vegetable mixture to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes.
4. Meanwhile, shred chicken and stir back into slow cooker with remaining 1/2 cup salsa verde and 1 cup of the reserved liquid (or more if desired).
5. For tacos: Set aside half the mixture (3-1/2 cups). Heat shells according to package directions. Divide mixture evenly among shells; top each with 1 tablespoon cheese and chopped avocado slices. Freeze remaining half mixture for future use. Note: Mixture can be used in a quesadilla or wrapped in a flour tortilla.

Chicken Alfredo Potatoes - 10 Weight Watcher points, 4 servings
Ingredients

• 4 medium Uncooked Russet Potatoes (about 4 oz each)
• 14 oz Frozen Broccoli Florets
• 1 c. Cooked Boneless Skinless Chicken Breast, shredded
• 1 c. Light Alfredo Sauce

Directions

1. Pierce potatoes a few times with a fork and place in microwave. Microwave on HIGH for 8 minutes.
2. Cook broccoli following package directions.
3. Place shredded chicken and Alfredo sauce in a small saucepan and heat gently, about 4 minutes.
4. To serve, cut each potato in half lengthwise. Place 1/4 of the broccoli over each cut potato. Spoon equal amounts of the chicken and Alfredo sauce mixture over each potato. Makes 4 servings.

Cheesy Chicken Quesadillas - 9 Weight Watcher points, 2 servings
Ingredients

• 2 c. Cooked Boneless Skinless Chicken Breast, chopped
• ½ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat
• 2 Tbsp Minced Uncooked Red Onion
• 1¾ tsp Reduced Sodium Taco Seasoning
• ½ c. Pace Salsa, Chunky, Medium
• 4 Xtreme Wellness High Fiber Tortillas

Directions

1. Heat oven to 450°F . In a medium-size bowl, stir together chicken, cheese, onion and taco seasoning. Stir in cilantro, if desired.
2. Place 2 tortillas on baking rack over a baking sheet. Spread 1 heaping cup of chicken mixture over each tortilla. Top each with another tortilla and press down gently. Bake quesadillas for 8 minutes or until cheese has melted. Cut into quarters and serve with salsa, if desired.

Cheeseburger Bake - 10 Weight Watcher points, 10 servings
Ingredients

• 1½ lbs Laura's Lean Beef Ground Beef
• 1½ tsp Onion Powder
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• ⅓ c. Ketchup
• 1½ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat
• 10 biscuitx Pillsbury Grands! Biscuits, Buttermilk

Directions

1. Preheat oven to 450°F. Coat an 8-inch square baking dish with cooking spray.
2. In a large skillet, brown ground beef with onion powder, garlic powder, and pepper over high heat, stirring to break up the beef. Drain off any fat then add the ketchup and cheese; mix well and pour into prepared baking dish.
3. Place biscuits over top and bake 8 to 10 minutes, or until biscuits are golden and cooked through.

Beefy Pizza Muffins - 5 Weight Watcher points, 12 servings
Ingredients

• 1 lbs Laura's Lean Beef Ground Beef
• 1 small Onion(s)
• ½ tsp Garlic Powder
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1½ c. Bottled Spaghetti Sauce
• 6 English muffins
• 1 c. Shredded Part-skim Mozzarella Cheese

Directions

1. Preheat oven to 400°F.
2. In a large skillet, saute ground beef, onion, garlic powder, salt, and pepper over high heat 8 to 10 minutes, or until beef is browned; drain liquid then stir in spaghetti sauce.
3. Open English muffins and place the halves on a baking sheet; bake 6 to 8 minutes, or until lightly toasted. Remove muffins from oven and spoon beef mixture evenly over them. Sprinkle mozzarella cheese evenly over beef.
4. Bake muffins an additional 7 to 8 minutes, or until heated through and cheese is melted.

Chicken with Couscous and Orange - 7 Weight Watcher points, 4 servings
Ingredients

• 1 c. Shredded Cooked Boneless Skinless Chicken Breast
• 1 c. Traditional Couscous
• ⅓ c. Pistacios, toasted and coarsely chopped
• 1 Navel Orange, peeled and coarsely chopped
• 2 Tbsp Fresh Mint Leaves, chopped
• 2 tsp Olive Oil, Extra Virgin
• 2 tsp Red Wine Vinegar
• 1 pinch Salt, i.e. to taste
• 1 pinch Black Pepper, i.e. to taste

Directions

1. In a medium bowl, pour 1 cup boiling water over couscous. Cover and let sit until tender, 5 minutes. Fluff with a fork. In another medium bowl, combine chicken, pistachios, orange, mint, oil and vinegar. Season with salt and pepper. Toss couscous with chicken mixture.

Penne with Grilled Chicken and Mozzarella - 11 Weight Watcher points, 4 servings
Ingredients

• 1 pinch Salt, to taste
• 1 pinch Black Pepper, to taste
• 1½ lbs Uncooked Boneless Skinless Chicken Breast, cutlets
• 1 c. Dry Penne Rigate
• 1 c. Fresh Cherry Tomato(es) (really 1 pint)
• 4 oz Cheese, Mozzarella, cubed
• ½ c. Fresh Parsley (or ¼ c. dried)
• ¼ c. Grated Parmesan Cheese
• 2 Tbsp Regular Butter

Directions

1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Chicken Salad Melt - 11 Weight Watcher points, 4 servings
Ingredients

• 10 oz Cooked Boneless Skinless Chicken Breast(s), 1/4-inch diced
• 2 ribs medium Uncooked Celery, finely chopped
• ½ c. Light Mayonnaise, tomato and basil flavor
• ⅛ tsp Salt
• ⅛ tsp Black Pepper
• 4 slices White Bread
• 8 slices Bacon, Hickory Smoked, Sliced, cooked, cut in half
• ½ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat (4 oz.)

Directions

1. In a medium-size bowl, add chicken, celery, mayonnaise, salt and pepper. Stir to combine.
2. Place pizza crusts on a baking sheet lined with foil. Spoon about 1/4 cup chicken salad over each. Place 2 halves of the bacon over each. Sprinkle each crust with 1 tablespoon of the shredded cheese.
3. Broil 4 inches from heat for 1 minute until cheese melts.

Mashed Cauliflower Shepherd's Pie - 4 Weight Watcher points, 8 servings
Ingredients

• 1 lbs Uncooked 93% Lean Ground Turkey
• ½ medium Onion, diced
• 1Tbspolive oil
• 1tspgarlic salt
• 1tsptable salt
• 1tspdried oregano
• 15 1⁄4ozcanned corn kernels
• 14 1⁄2ozcanned snap beans solids and liquids
• 15ozcanned tomato sauce
• 1head(s), mediumuncooked cauliflower, chopped
• 1⁄2cupKroger Finely Shredded Cheese, Sharp Cheddar, Reduced Fat

Directions

1. Preheat oven to 350°F. Steam until soft; approx. 10-15 minutes. While cauliflower is steaming, heat olive oil on medium-high in a large pan and saute onions until translucent; 3-5 minutes. Add ground turkey; brown and season with garlic salt, salt & oregano. Add corn, green beans and tomato sauce. Heat throughout. Once cauliflower has softened, drain all water and mash with a potato masher, hand held immersion blender, or hand mixer. Spoon meat mixture into the bottom of a casserole dish and cover with prepared mashed cauliflower Sprinkle the pie with shredded cheese and bake for 10-15 minutes until cheese is melted.

Mini Turkey Lasagna Cups - 3 Weight Watcher points, 24 servings
Ingredients

• 24 Wonton Wrappers
• ½ lbs Uncooked 93% Lean Ground Turkey
• 2 c. Marinara Sauce
• 2 c. Lowfat Ricotta Cheese (15 oz)
• ½ tsp Salt
• ½ tsp Dried Parsley
• ½ tsp Dried Basil
• ¼ tsp Black Pepper
• ⅛ tsp Garlic Powder
• 1½ c. Shredded Part-skim Mozzarella Pheese

Directions

1. Preheat oven to 375°F and spray 2 standard 12 cup muffin tins with cooking spray.
2. In a large skillet brown the turkey and season it with salt and pepper.
3. When the turkey is cooked through pour it into a large bowl and mix it together with the marinara sauce.
4. In a smaller bowl stir together the ricotta cheese, salt, parsley, basil, black pepper, and garlic powder until thoroughly combined.
5. Grate the mozzarella cheese.
6. Press one wonton wrapper into each muffin cup so that it forms a cup to hold the filling.
7. Place a teaspoon of the meat sauce into the bottom of wonton wrapper.
8. Add a teaspoon of the ricotta cheese mixture on top of the meat sauce.
9. Add another teaspoon of meat sauce on top of the ricotta.
10. Top with a sprinkling of shredded mozzarella cheese, then place them in the oven and bake for 15-20 minutes or until the cheese is melted and the edges of the wonton wrappers are golden brown.

Meat Loaf and Potato Casserole - 13 Weight Watcher points, 4 servings
Ingredients

• 1 lbs Laura's Lean Beef Ground Beef
• ⅓ c. Crushed Saltine Crackers (about 8 crackers)
• 1 medium Onion
• 1 Egg
• 1 Tbsp Chili Powder
• ¾ tsp Salt
• 1 c. Idahoan Buttery homestyle mashed potatoes, dried flakes
• 1½ c. Water
• ½ c. Fat free skim milk
• 2 Tbsp Regular Butter
• 11 oz Canned Corn Kernels
• ½ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat

Directions

1. Preheat oven to 375°F. Coat ab 8-inch square baking dish with cooking spray
2. In a large bowl, combine ground beef, cracker crumbs, onion, egg, chili powder, and salt; mix well. Press mixture into prepared baking dish and bake 25 to 30 minutes, or until juices run clear. Drain off excess liquid.
3. Combine prepared potatoes, corn, and scallions. Spread over meat loaf. Sprinkle cheese evenly over top.
4. Bake an additional 8 to 10 minutes, or until cheese has melted and top has begun to brown.

Easy Cheeseburger Ring - 13 Weight Watcher points, 12 servings
Ingredients

• 1 lbs Laura's Lean Beef Ground Beef
• 1 small Onion(s)
• 3 Tbsp Ketchup
• 2 tbsp Frenchs Mustard, Classic Yellow
• 1 c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat
• ½ tsp Salt
• ¼ tsp Black Pepper
• 32 Pillsbury Original crescent rolls

Directions

1. Preheat oven to 350°F. Coat a 12-inch pizza pan with cooking spray.
2. In a large skillet over medium-high heat, cook beef and onion, stirring until beef crumbles and is no longer pink; drain.
3. Stir in ketchup, mustard, Cheddar cheese, salt, and pepper. Cook 1 to 2 minutes, or until cheese is melted. Remove from heat and set aside.
4. Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat mixture into center of each triangle. Bring smaller ends of triangles over meat, tucking ends under.
5. Bake 20 minutes, or until rolls are golden. Serve warm.

Million Dollar Spaghetti Casserole - 14 Weight Watcher points, 10 servings
Ingredients

• 1½ lbs Laura's Lean Beef Ground Beef
• 26 oz Marinara Sauce
• 4 Tbsp Minced Garlic
• 8 oz Cream Cheese, Original, softened to room temp
• ½ c. Fat free sour cream
• 16 oz Fat free cottage cheese, small curd
• 1 lbs Spaghetti
• ¼ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat

Directions

1. Oven to 350°F.
2. Cook the past while you prepare the filling. Cook until al dente.
3. Combine the cream cheese sour cream and cottage cheese in bowl. Set aside.
4. Cook the ground beef and at the last few minutes, add in the minced garlic. Drain any grease from the beef. Add the spaghetti sauce to the beef mixture. I also add some Mrs.Dash while the ground beef is cooking, you can add any seasoning you like.
5. Grease a 9x13 baking dish and place half of the spaghetti in the bottom of the dish. Add the cheese mixture. Spread out evenly and top with the rest of the pasta. Pour the meat sauce over top of dish and spread out. Bake covered with foil for 30 minutes. Remove from the oven and remove the foil. Add enough shredded cheese to cover the top of the casserole. Cook for another 20- 30 minutes or until browned and bubbly. Cool in pan 5 minutes before serving.

Crock Pot Tater Tot Casserole - 10 Weight Watcher points, 8 servings
Ingredients

• 1lbLaura's Lean Beef Ground Beef
• 10½ oz Rotel Diced Tomatoes & Green Chilies, Original
• 16 oz Ore Ida Tater Tots
• 1 can Canned Condensed Cream of Chicken Soup
• 1 small Onion(s), chopped
• 2 c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat

Directions

1. Brown beef and add in chopped onion and Rotel
2. Pour beef and onion mixture on the bottom of a greased Crock Pot
3. Mix in Cream of Chicken Soup
4. Top mixture with tater tots across the top
5. Cook low for 2-3 hours.
6. 30 minutes before you are going to serve the Tater Tot Casserole top with shredded cheese.

Beefy Taco Pillows - 12 Weight Watcher points, 8 servings
Ingredients

• 1 lbs Laura's Lean Beef Ground Beef
• 16 fl oz Pace Mild original picante sauce
• 1 Egg
• 1 tbsp Water
• 20 oz Frozen Pizza Crust Dough (2-10oz pkgs)
• 1½ c. Finely Shredded Cheese, Sharp Cheddar, Reduced Fat

Directions

1. Preheat the oven to 375°F.
2. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
3. Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes. Remove the skillet from the heat and let cool. Beat the egg and water in a small bowl with a fork or whisk.
4. Unroll 1 pizza crust on a lightly floured surface. Roll the crust into a 12 x 8-inch rectangle. Cut the crust into 4 (6 x 4-inch) rectangles.
5. With the short sides facing you, spoon about ⅓ cup beef mixture lengthwise down the center of each rectangle. Sprinkle each with 2 tablespoons cheese. Fold the sides of the crust over the filling.
6. Tuck the ends under to seal. Place the pillows onto a baking sheet. Brush the pillows with the egg mixture and sprinkle each with 1 tablespoon cheese. Repeat with the remaining pizza crust.
7. Bake for 20 minutes or until the pillows are golden brown. Serve with additional picante sauce.