Creamy Mexican Dip

Ingredients:
1 cup - plain fat-free yogurt, Greek-variety recommended
1/2 cup - salsa, hot chipotle variety suggested
3/4 cup - avocado, diced
1/3 cup - cilantro, fresh, chopped
1/4 cup - red onion(s), chopped
1/2 tsp - ground cumin
1/2 tsp - table salt, or more to taste

Garnish
1/4 cup - avocado, diced
1 Tbsp - cilantro, fresh, chopped
1 Tbsp - red onion, chopped


In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.

When ready to serve, transfer to a serving bowl and sprinkle with garnishes.
1 point for 1/4 cup.

Reindeer Poops (aka Crackle Spice Drops)

These delicious cookies are moist and tender with a hint of spice - great for a snack or holiday party. MADE AND APPROVED!!! (Oh, and renamed - formerly know as "Crackle Spice Drops" - Reindeer Poops is waaayyy better.)


Ingredients

1/2 cup(s) Brummel & Brown
1/2 cup(s) Brown Sugar Blend
3 tbsp All Whites (Egg whites)
1 Tbsp vanilla extract
2 cup(s) all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 cup(s) powdered sugar

Instructions
Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Use a tablespoon measure "thing" filled flat to top with dough, take out, and make a bit round. Roll dough into powdered sugar to coat. Place onto sprayed baking sheet. Bake 10 mins.

Makes 24 servings. 1 point per serving.

Taco Soup

3 cans of chopped tomatoes
1 can rotel
1 can ranch style beans
1 can pinto beans (can sub. ranch style beans if you choose)
1 can of whole kernel corn
2 cans of water (use the cans the beans were in)
1 pkg. taco seasoning
1 pkg. dry ranch dressing
1 lb. extra lean ground beef, cooked and drained

After cooking ground beef, add all ingredients to a large pot (at least 8 quarts). Bring to a boil over medium heat. Reduce heat and summer 20-30 minutes. Serving size=1 cup, 1 point per serving

Black Bean Soup

2 cups fat-free chicken broth
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
1 can rotel
3 cans black beans, undrained
1/4 cup fresh cilantro, minced

Simmer carrots, celery and onions in broth until tender. Add remaining ingredients. Cover, simmer 20 minutes stirring occasionally. Serving size= 1 cup, 1 point per serving

Chocolate Chip Cookies - 5 ingredients

1 cup Reduced Fat Creamy Peanut Butter
1 cup Brown Sugar
1 tsp baking powder
1 egg
1 cup chocolate chips

Preheat oven to 325 degrees. Mix first 4 ingredients together. Stir in chocolate chips. Bake 6-8 minutes. Should make 24 cookies.

Serving: 1 cookie / 1 point per serving

Fresh Corn Salsa

Makes 4 cups

Ingredients
3 ears corn, husks and silks removed
1 (15-ounce) can small white beans, drained and rinsed
3 Roma or plum tomatoes, chopped
1 small red onion, diced
2 pickled jalapeno chiles, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 tablespoons cider vinegar
2 tablespoons packed cilantro leaves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly browned on all sides, turning occasionally, about 3 minutes.

Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then slice the kernels off the cob.

Toss the kernels with the remaining ingredients in a large bowl. Cover and chill at least 1 hour before serving.
Serving size: 1/2 cup - 1 point per serving