Chile Con Queso Plus+ 2 Per Serving

Ingredients:

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale, or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp cheddar
1 10-ounce can diced tomatoes with green chiles
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper, to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Directions:

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm with favorite chips, garnished with scallions and cilantro.

Makes 4 Cups (1/4 Cup Per Serving) chips not included with points total

Nutritional Info Per Serving: Calories 85, Carbs 5 g, Fat 5 g, Fiber 0 g, Protein 4 g

Raisin Bran Muffins PointsPlus 4

Ingredients

2 spray(s) cooking spray
1 cup(s) whole wheat flour
2/3 cup(s) uncooked wheat bran
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup(s) regular butter, softened
2/3 cup(s) unpacked light brown sugar, or turbindo sugar
1 large egg(s)
1 cup(s) low-fat buttermilk
1 cup(s) raisins, chopped




Instructions

Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.

In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.




Notes

*Could affect PointsPlus values.

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.