2 cans chili without beans (or make your own)
1 (8 oz.) pkg. low fat cream cheese
1 (12 oz.) carton (1 1/2 c.) cottage cheese
1/2 c. sour cream or yogurt

Combine chili, cream cheese, and cottage cheese in saucepan. Heat thorough, stirring to blend. Stir in sour cream and a dash of salt; heat gently but do not boil.

Serve over squares of hot corn bread or fluffy rice or even a waffle.

Beans are optional; depends on your attitude at the time.