8 oz. fat-free cream cheese
4 oz. light Velveeta cheese
1/2 cup salsa
1 can vegetarian low-fat chili (such as Hormel)
2 tbs. taco seasoning mix
2 tbs. skim or 1% milk (optional)
Put the cream cheese and the Velveeta cheese in a medium microwavable bowl. Cover the bowl and microwave on high for 2 minutes. Stir and microwave for an additional 1-2 minutes
Add the salsa, chili, taco seasoning mix and milk if desired ( adding the milk will make a softer dip). Stir to combine all the ingredients and microwave on high for 2-3 minutes or until heated through. Serve warm with baked tortilla chips (don't forget to count additional points for the chips!) This recipe makes about 4 cups of dip (8 servings). One serving is 1/2 cup of dip for 2.5 points.
1 package (16 oz.) frozen cheese ravioli
olive oil cooking spray
3/4 cup plain dry bread crumbs
2 tbs. grated Parmesan cheese
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp. black pepper
3 egg whites
Cook the ravioli according to package directions. Rinse under cold running water until ravioli are cooled; drain well.
Preheat oven to 400 degrees F. Spray a large non-stick baking sheet with cooking spray.
Combine the bread crumbs, cheese, oregano, basil and pepper in a pie plate.
Beat the egg whites lightly in a shallow dish. Add the ravioli a few at a time and toss lightly to coat; transfer to the crumb mixture and turn to coat evenly. Arrange the ravioli on the prepared baking sheet. Repeat with remaining ravioli. Spray the tops of the ravioli with cooking spray.
Bake 10 minutes; turn ravioli and bake 10 more minutes, or until crisp. Prepare the salsa and serve it with the ravioli.
This recipe makes 9 servings. One serving is 4 ravioli with salsa for 3 points.
FRESH TOMATO-BASIL SALSA
1 lb. fresh tomatoes, peeled and seeded
1/2 cup fresh basil leaves
1 small onion
2 tsp. red wine vinegar
1/2 tsp salt
Combine all the above ingredients in a food processor. Process until finely chopped, but not pure'ed. If the salsa is too watery, strain the water out before serving.