Anita's Tried & True Heart Healthy Recipes

Tex Mex Chicken & Potatoes

Adapted from
8 servings

1  lb  ground chicken breast skinless  1 1/4 ozs  taco seasoning mix 
1  c  bell peppers, chopped  16  ozs  Southern Style frozen hash brown potatoes, cubed 
1  c  onions, chopped  10  ozs  frozen corn, thawed 
1/2 c  water  4  ozs  Velveeta Light Loaf, cut into 1 
In a large saucepan, cook chicken, bell peppers, and onions until chicken is no longer pink. Add water and taco seasoning mix. Mix well. Stir in hash brown potatoes and corn. Cover and reduce heat to medium and cook for five minutes or until potatoes are done. Add cheese loaf cubes. Cook until cheese has melted.
Nutritional Analysis per serving (8 servings total)
Calories 204   %CFF 16 %
Total Fat 4 g   Saturated Fat 0.8 mg
Protein 18 g   Cholesterol 38 g
Carbohydrates 23 g   Sodium 556 mg
Sugars 6 g   Fiber 2 g
3.9 WW Points
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Rated by 2 users (4.5)

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