R.O.D.-Bean Dip and Cauliflower Soup

BAKED BEAN DIP 1 (15 oz) can refried beans 4 ounces cream cheese, softened 1 cup sour cream 1/2 cup finely chopped green onions 2/3 cup salsa (as spicy as you like it!) 1 packet taco seasoning 2 T. diced green chiles (OR just use the whole can...why not?!) dash of Oregano 1/8 t. fresh black pepper 1 1/2 cup shredded Monterey Jack, Longhorn or Colby cheese (OR any mixture you prefer) Combine all ingredients except cheese. Pour into a greased baking dish and sprinkle cheese on top. Bake at 350 degrees for about an hour - or until very bubbly and cheese is golden.

Cauliflower Cheese soup 14 oz. fat free chicken broth 1 head of cauliflower, split into rough pieces 1/4 cup of minced onion or shallots 2 or 3 wedges of Laughing Cow cheese or 2 or 3 TBSP of low fat cream cheese 1 or 2 cups of fat free milk (organic tastes better) salt and pepper to taste Saute onion in a Pam sprayed pan. When soft, add cauliflower chunks and broth. Simmer until cauliflower is soft. Stir in cheese. Remove from heat and in batches, blend in food processor with fat free milk. Season with salt and pepper to taste.