Category Archives: Apps

Watermelon Salsa

3 cups finely diced watermelon

2 jalapeno pepper, seeded and minced (I used 2 Tbsp of diced jarred jalapeno)

1/3 cup chopped cilantro

1/4 cup lime juice

1/4 cup minced red onion

1/4 tsp salt

Place all ingredients in a bowl; stir well to combine.  Serve at room temp or chilled.  Can cover and refrigerate for up to 1 day.

Is great with grilled pork or chicken or tortilla chips.

1/2 cup is 26 calories and 0 points

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Pineapple-Chipotle Salsa

2 tsp vegetable oil

3 cups diced fresh pineapple or canned pineapple tidbits

1 1/2 cups diced onion

2 garlic cloves, minced

1/2 cup pineapple juice

2 Tbsp brown sugar

2 Tbsp cider vinegar

2 drained canned chipotle chiles in adobo sauce, minced

1 Tbsp adobo sauce (from chipotle chiles)

1/2 cup chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp salt

Heat oil in large skillet over medium-high heat.  Add pineapple and onion; saute 10 minutes or until lightly browned.  Add tomato and garlic; saute 1 minute.  Stir in pineapple juice, brown sugar, vinegar, chiles, and adobo sauce.  Cook 6 minutes, stirring occasionally.  Stir in cilantro, lime juice, and salt.  Serve warm or cover and chill.

Yields 10 servings of 1/4 cup each for 1 point.

This goes great with grilled fish or pork tenderloin

Taco Dip

8 oz 1/3 less fat Philadelphia cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

1 packet taco seasoning

2 cups iceberg lettuce, shredded

2 large tomatoes, diced

1 cup reduced fat shredded cheddar cheese

1 small can black olives

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.  Spread on the bottom of a 9×13 dish.  Top with lettuce, tomatoes, cheese and olives.  It would also be great with jalapenos, scallions, or avocados.  Serve with tortilla chips.

24 servings for 1.5 ww pts per serving.

Chicken Fiesta Dip

A friend (thanks Dana!) told me about this recipe from Kraft.  It is fabulous!  Make sure to double it.  You don’t want to run out!

4 oz low fat cream cheese

1 cup reduced fat sour cream

1 cup reduced fat free cheese mexican style cheese, divided

1 pkt taco seasoning mix

4 green onions, sliced

1 1/2 cups chopped cooked chicken

1 small tomato, chopped

1/4 cup sliced black olives

Preheat oven to 350.  Mix cream cheese, sour cream, 1/2 cup of the shredded cheese, taco seasoning and onions in a medium bowl.  Stir in chicken.

Spoon into a casserole dish or pie plate and bake 25 minutes or until heated through.  Top with remaining 1/2 cup shredded cheese, the tomatoes, and olives.  Serve with chips, ritz crackers, wheat thins, veggies, etc…

2 Tbsp is 2 points

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