BLACK BEAN-PINEAPPLE SALAD
2 c. diced fresh pineapple
1 (14 oz) can black beans, rinsed and drained
1 c. frozen sweet corn, thawed
1 c. diced red bell pepper ( about 1 medium)
¼ c. finely chopped fresh cilantro
¾ c. diced red onion (about 1 small)
1 T. minced seeded Serrano pepper
1 T. minced seeded jalapeno pepper
¼ c. sherry vinegar
3 T. extra virgin olive oil
2 T. honey
¾ t. kosher salt
¼ t. ground pepper

Combine first 8 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Drizzle vinegar mixture over pineapple mixture; toss well. Cover and chill. Makes 6 servings about ¾ c. 3 pts per serving

LEMON-RASPBERRY FRUIT NACHOS

Syrup:
2 c. fresh raspberries
½ c. granulated sugar
¼ c. water
1 T. lemon juice
¼ t. salt
Topping:
¼ c. lemon curd (such as dickens)
3 T. water
1 (8 oz.) block of fat-free cream cheese, softened
2 (6 oz.) bags cinnamon sugar pita chips (stacy’s brand)
2 c. fresh raspberries
2 c. sliced fresh strawberries
2 c. fresh blueberries
1 t. powdered sugar
To prepare syrup combine 2 c. raspberries, sugar and ¼ c. warer in a small saucepan. Bring to boil; cook 5 minutes or until slightly thick. Strain broth through a colander into a bowl; discard solids. Add lemon juice and salt to a bowl; cover and chill.
To prepare topping, combine curd, 3 T. water, and cream cheese in a bowl;stirl until smooth. Arrange pita chips in a single layer on a serving platter; drizzle cream cheese mixture evenly over chips. Top with 2 c. fresh raspberries, strawberries, and blueberries; drizzle with syrup. Sift powdered sugar over top. Serve immediately.
Makes 9 servings at 2/3 cup each. 7 pts per serving.

TOUCH DOWN TACO DIP

1 Small can of refried beans and spread in bottom of pan
1 - 8 oz pkg. cream cheese
1 - 8 oz pkg. sour cream
mix together and add a clove of garlic and
½ pkg of taco seasoning mix. Mix together well and spread on top of beans.
cover with chedder cheese
cook until hot and bubbly at 350
chop tomatoes, cilantro, green onions, olives and sprinkle on top.
Opt. You can add avocados, jalapenos, green peppers, and green chilies.

BEACH SALSA

1 can black beans rinsed and drained
5 roma tomatoes chopped
1 can of corn rinsed and drained
1 can olives sliced
1 bunch of cilantro chopped
1 bunch of green onions chopped
3 juice of limes
1 pkg of Italian dressing mix.

Combine all ingredients and chill before serving.

MEXICAN DIP
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.

APPLE DIP

14 oz. caramels
1 stick oleo
1 can eagle brand milk
melt and serve

FRUIT DIP
12 oz cream cheese
1 c. brown sugar
1 T. vanilla
1 bag of peanuts
Mix: great for apples

PEANUT BUTTER CRUNCH BALLS
2 c. peanut butter Joy Edwards
½ c. butter
3 ½ c. powdered sugar
3 c. rice cereal
2 c. chocolate chips
1 8 oz. plain chocolate bar

melt peanut butter and butter together, sift sugar over cereal and stir into peanut butter mixture. Form into balls and dip in melted chocolate. Let stand for several hors in wax paper
*melt chocolate over double broiler

BEST EVER FRUIT SALAD

BEST EVER FRUIT SALAD
Ingredients
4 medium apples
4 large bananas
1 c. grapes
1 pear
1 can unsweetened mandarin oranges
2 large cans fruit cocktail, in its own juices, no sugar added
1 can crushed pineapple
1 tub of crystal light lemonade DRY!!!
1 pkg. jell-o instant sugar free pudding DRY!!!

Instructions
Drain all canned fruits.
Mix all ingredients in large mixing bowl. (DO the lemonade and pudding mix last)
The powders themselves are what is needed.
Chill and serve
**Note** you can change the fruits to add/subtract others that you like. These are what our family likes best.
Special notes: this salad will last for several days. The lemonade keeps the bananas and apples from turning brown.
20 servings 2 pts

FROZEN FRUIT SALAD

FROZEN FRUIT SALAD

Cream together
2 8 oz. packages fat free cream cheese
½ c. sugar
Add to mixture
2 bananas sliced
1 can crushed pineapple (drained)
Frozen or fresh fruit sliced (raspberries, strawberries, mangos, peaches, or a mix of any fruit combined) (I mostly use just strawberries)
2 small containers fat free COOL WHIP (must use this brand or it will not set up)
Stir all together and freeze. Remove from freezer about ½ hour before serving. Scoop out and enjoy. (Makes about 16 servings, 2 pts for 1 cup)

BLACK BEAN SALSA

BLACK BEAN SALSA

2 cans black beans drained
2 ½ c. frozen corn
2 bell peppers (use different colors for variety)
½ c red onion diced
½ c. fresh cilantro chopped
1 c. Fat Free sour cream
½ c. fat free mayonnaise
4 TBS red wine vinegar
2 tsp. cumin
1/8 tsp. pepper
2 tsp. garlic powder
2 tsp. chili powder
½ tsp. salt
Mix all together and refrigerate over night
Serve with baked Tostitos scoop
(May substitute regular sour cream and mayonnaise.)

MEXICAN CHEESE FONDUE

MEXICAN CHEESE FONDUE
1 lb. velveta cheese
1 28 oz. can diced stewed tomatoes
1 4 oz. can diced green chilies
1 – 2 tsp. onion salt
Heat in crock-pot until melted. Serve with chips

FRUIT SALSA & CINNAMON CHIPS

Fruit Salsa & Cinnamon chips

INGREDIENTS:
2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

BREAD BOWL DIP

BREAD BOWL DIP

2 c. Grated cheese (Mexican blend)
8 oz. cream cheese
8 oz. sour cream
4 green onions chopped
1 to 2 TBS. jalapenos
1 small can green chili’s
1 large bread bowl (opt.)

Mix all ingredients together. Hollow out a large bread bowl. Put mixture in bowl. Place bread lid on top bake @ 350 for 20 to 30 min. Remove lid and serve with chips or crackers.

If you don’t want to use a bread bowl, place in oven safe dish and cover with foil. Or microwave until all cheese is melted and hot throughout,