1 ¼ Lb Ground Beef, 1 Lb Jimmy Dean Hot Pork Sausage, 1 Lb Velveeta Mexican cheese, 1 tablespoon Worcestershire sauce, 1 teaspoon of Italian seasoning (or Oregano). I then add Sriracha hot sauce (or cayenne pepper) to heat it to taste. If it dries out in the crock over a day, you can add a little milk to make it creamier and/or cut the burn. Also great on tortilla chips, or spread on rye bread and toasted for 10 minutes under a broiler.

Hummus
1 (15.5 oz) can chickpeas (garbanzo beans)
4 tsp. tahini (sesame paste)
1 T. lemon juice
1 clove garlic
1/8 tsp. ground cumin
1/8 tsp. salt (I add more, plus pepper and seasoning salt)
¼ cup. Roasted red peppers (optional)

Drain and rinse chickpeas reserving 1/3 cup of the canned chickpea liquid; set aside.
In a food processor or blender, combine everything but the reserved liquid. With the processor running gradually, add the reserved liquid through the feed tube and process until smooth. If you use the red peppers, you won’t need as much liquid.

Makes 6 servings (1/4 cup): 63 cal., 2 g. fat, 0 g. sat. fat, o mg. Chol., 192 mg. sodium, 8 g. carb., 2 g. fiber, 3 g. protein, 23 mg. calcium. Points = 1 (Weight Watchers)

Pita Chips
4 small wheat pita pockets
Pam cooking spray
Sea Salt
Garlic Powder

Use pizza cutter to cut pitas into 8 even wedges. Pull top & bottom layer of pita apart. Lay evenly on a toaster oven pan. Spray with Pam. Sprinkle with salt and garlic powder, to taste. Toast in toaster oven until crisp.

For 8 chips, 1 point around 50 calories.

1 pkg. Cream Cheese
1 Cup Salsa
Mix

1 8 – 12 oz jar of roasted red pepper, drain juice
1 8 oz bar cream cheese
1 – 1 1/2 cups of feta cheese

Use food processor to mix together until smooth.

2-3 ripe/firm avocados
2-4 cloves of garlic
cilantro
juice from ½ lime
¼-½ cup or so of salsa (I use Mrs. Renfro’s habanero hot salsa)

pit and mash the avocados, add desired amount of minced garlic, cilantro, lime juice and salsa. Add some garlic salt or plain salt for taste.