2 Recipes

Here are two recipes I've adapted to the Core program that worked out well, if I do say so myself.

TACO DIP

16 oz. container Fat Free Sour Cream
1 or 2 pkgs. Old El Paso Taco Seasoning (0 pt./serving)
16 oz. jar Salsa
Shredded Lettuce
1 pkg. Fat Free Shredded Cheddar Cheese
1 large can Sliced Black Olives
1 bag Baked Tostitos (not Core, but I don't remember the points) or baked polenta crisps (Core)

1. Mix fat free sour cream and taco seasoning together in a bowl. Spread mixture on the bottom of a large serving dish (at least the size of a 13x9x2 baking dish).
2. Layer salsa, lettuce, fat free shredded cheddar cheese, and black olives (in that order) on top of the sour cream mixture.
3. Cover and let it sit in the refrigerator for at least an hour.
4. Serve with Baked Tostitos.
Note: The longer the sour cream mixture sits, the better the dip is. Sometimes I mix the sour cream and taco seasoning and let it sit overnight.

APPLE CRISP

3 medium Apples, cored, skinned & thinly sliced

Mixture:
1/2 c. Splenda
1/2 tbsp. Cinnamon
1/4 tbsp. Nutmeg

Crisp:
1/2 c. Quick 1-Minute Quaker Oats (can probably use the regular kind too)
1/2 c. Unsweetened Applesauce
2 tbsp. Brown Sugar Splenda (equivalent to 1/4 c. brown sugar; adds 1 pt. for entire dish)

1. Preheat oven to 350 degrees.
2. Put apple slices into 8x8 baking dish. No cooking spray needed.
3. Mix Splenda, cinnamon, and nutmeg in a bowl. Add the mixture to the apples.
4. Mix oatmeal, unsweetened applesauce and brown sugar Splenda in a bowl. Spread over apples.
5. Bake for 30 mins. Makes approximately 4 servings.