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
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
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.
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