Cake Batter Funfetti Mini Cakes


Cake Batter Funfetti Mini Cakes

Thanks to Michelle Reynolds for the inspiration for these cupcakes!

Serves 32

Blue – 1 for 1 point, 2 for 1 point, 3 for 2 points, 4 for 3 points, 5 for 3 points

Purple – 1 for 1 point, 2 for 1 point, 3 for 2 points, 4 for 3 points, 5 for 3 points

Green – 1 for 1 point, 2 for 2 points, 3 for 2 points, 4 for 3 points, 5 for 4 points

  • 8 oz sugar free yellow cake mix (1/2 box)
  • 2 eggs
  • 1 individual unsweetened applesauce (1/3 to 1/2 cup)
  • 1/3 cup unsweetened almond milk
  • 1 Tbsp cake batter extract
  • 3 Tbsp rainbow jimmies (sprinkles), divided

  1. Preheat oven to 325.

  2. Spray a mini muffin pan with non stick spray

  3. In a bowl, add all ingredients – but just 2 Tbsp of jimmies, reserve the other 1 Tbsp

  4. Mix with an electric mixer for 2 minutes on medium

  5. Fill muffin tins almost to top

  6. Bake at 325 for 15 minutes. Cool for 5 minutes in pan. Remove to wire rack to finish cooling completely.

  7. Can be frozen.




Eggplant Charlotte


Egg Plant Charlotte

(adapted from Tastemade)

Serves 4

Blue – 3

Purple – 3

Green – 3

  • 1-2 eggplants
  • 2-3 Roma tomatoes
  • 1 zucchini
  • 1 yellow squash
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • 8 tsp goat cheese

  1. Spray 4 – 8oz ramekins with non stick spray

  2. Slice eggplant longways in 1/4 inch slices. You should have at least 12 slices, 16 would be better.

  3. Slice tomatoes, zucchini and yellow squash.

  4. Spray a large baking sheet with olive oil spray. Lay vegetables on sheet. Brush veggies with olive oil. Sprinkle with salt and pepper

  5. Roast at 375 for 10 minutes.

  6. Place 3-4 eggplant slices in ramekin, overlapping so you can fold up sides.

  7. Place a teaspoon of goat cheese on top.

  8. On top of eggplant, place 2 slices each of tomato, yellow squash and zucchini.

  9. Spread another teaspoon of goat cheese on the veggies.

  10. Top with 2 more slices of tomato, yellow squash and zucchini

  11. Fold in "flaps" of eggplant.

  12. Bake at 375 for 15-20 minutes. Let cool 5 minutes. Flip the ramekin over onto plate and let cool an additional 10 minutes so the layers set.




Peach Cobbler French Toast Bake


Peach Cobbler French Toast Bake

Serves 6

Blue – 6 points

Purple – 6 points

Green – 9 points

  • 12 slices 1 point bread such as 647 bread or Sara Lee Delightfuls
  • 2 tsp cinnamon
  • 8 eggs
  • 2 cups 1% milk
  • 1 tsp vanilla extract
  • 1/2 cup zero calorie sugar replacement, divided
  • 28 oz canned, in juiced peach slices, drained OR 3 cups or fresh or frozen peaches
  • 1/4 cup light butter
  • 1/2 cup flour

  1. Cube bread and spread in a 9×13 baking dish that has been sprayed with non stick spray. Sprinkle cinnamon on top of bread

  2. In a large mixing bowl, beat eggs, add in milk, vanilla and 1/4 sugar substitute, mix well.

  3. Pour egg mixture over bread.

  4. Place sliced peaches on top – arrange evenly.

  5. In a small bowl, mix butter, flour and remaining 1/4 cup sugar substitute until it forms a soft, crumble. Sprinkle evenly over peaches.

  6. Cover and refrigerate for a minimum of 1 hour. Can make ahead and refrigerate overnight.

  7. When ready, preheat oven to 375 and bake for 35-40 minutes or until just starting to get golden brown and eggs are set. Check it at 20-25 minutes and if it is getting brown to quickly, cover and continue baking.

  8. Removed from oven and let sit 5 minutes before cutting

  9. Optional – mix some zero calorie confectioners sugar with a little milk and make a glaze for the top!




String Bean Soup


String Bean Soup

Serves 8

Blue – 5 points

Purple – 4 points

Green – 5 points

  • 2 1/2 pounds fresh string beans (green beans)
  • 14 oz smoked turkey kielbasa
  • 12 oz potatoes, peeled and cubed
  • salt and pepper to taste
  • 1 bay leaf
  • 1 1/2 Tbsp white vinegar
  • 5 slices center cut bacon
  • 2 Tbsp all purpose flour
  • 2 cups 1% milk

  1. Clean and cook string beans, put in large soup pot and cover with water.

  2. Add kielbasa, salt and pepper.

  3. Cook for 30 minutes.

  4. Add potatoes, bay leaf and vinegar. Let cook.

  5. Meanwhile, fry bacon crisp and remove from pan. Reserve 1 Tbsp of pan drippings

  6. Add flour to pan drippings and let brown.

  7. Add milk while constantly stirring.

  8. Add milk/flour mixture to the pot, let cook for 15 minutes more.

  9. Crumble bacon and add to soup. If soup is too thin, thicken with a flour/water or cornstarch/water mixture.




Shepherd’s Pie


Shepherd’s Pie

Serves 4, 9 FSP per serving

  • 1 1/2 lb potatoes (peeled, cubed and cooked)
  • 1 Tbsp light butter
  • 1/3 cup 1% milk
  • 1 pound 96% lean ground beef
  • 1 small onion (chopped)
  • Salt and pepper to taste
  • 2 cups Beef gravy
  • 10 oz frozen peas and carrots, cooked

  1. Mash potatoes with milk, butter and salt and pepper. Set aside.

  2. Brown beef and onion in a skillet. Drain. Add gravy and veggies. Mix well.

  3. Put meat mixture in an 8×8 or 9×9 inch pan.

  4. Spread mashed potatoes evenly on top.

  5. Bake at 350 for 25-30 minutes.




Bang Bang Chicken


Bang Bang Chicken

Serves 6

Blue – 7

Purple – 7

Green – 11

  • 1/4 cup Light mayonnaise
  • 2 Tbsp Sriracha Hot Sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Rice Vinegar
  • 2 Eggs
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 1 1/2 pounds Boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 cup All purpose flour
  • 1 1/2 cups Panko bread crumbs
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • olive oil or canola oil spray

  1. Mix together the mayo, Sriracha, sugar and vinegar in a small bowl.

  2. Whisk the eggs, salt and pepper in a shallow bowl or shallow pie plate

  3. Place the flour in another shallow bowl or pie plate.

  4. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl or pie plate

  5. Preheat oven to 375 or air fryer to 360.

  6. Coat the chicken with the flour, then dredge in the egg mixture, then into the Panko mixture and place in air fryer basket or on a baking sheet

  7. Spray with olive oil or canola oil spray for 2 seconds.

  8. Bake in the oven for 22-25 minutes or until golden brown, or air fry for 15-20 minutes until cooked through.

  9. While still hot, toss with Sriracha mayo mixture




Oatmeal Honey Granola Bars


Oatmeal Honey Granola Bars

Makes 12 bars

Blue – 4 points for 1

Purple – 2 points for 1

Green – 4 points for 1

  • 2 cups quick cook oats
  • 1 cup Rice Krispies Cereal
  • 1 tsp cinnamon
  • 1/4 cup light butter
  • 1/4 cup zero calorie brown sugar substitute
  • 1/4 cup good quality honey
  • 1 tsp vanilla extract

  1. Spray an 8×8 baking dish with a light coating of non stick spray and then line with parchment paper. Set aside

  2. In a large bowl combine oats and cereal

  3. In a small saucepan, combine butter, brown sugar and honey over med-high heat. Stir until butter and brown sugar are melted and all ingredients are well combined.

  4. Bring to a boil. Reduce heat and let simmer for 2 minutes, whisking constantly.

  5. Remove from heat and stir in vanilla.

  6. Add honey mixture to oatmeal mixture and mix well. Make sure ALL the oats are coated, you can't have any dry spots or it will crumble!

  7. Once mixed, put into 8×8 dish and press down with the back of a spoon or your hands. Press and press and press. Make sure it is as pressed and compacted as you can make it! When you think you pressed enough, press more!

  8. Cover and refrigerate for at least an hour. Remove from fridge and remove from dish using the parchment paper as handles. Place on cutting board and cut in half and then cut each half in 6 pieces.

  9. Store in refrigerator.




Banana Bread Pancake Muffins


Banana Bread Pancake Muffins

Makes 9 Muffins

Blue – 1 point for 1; 2 points for 2; 4 points for 3

Purple – 1 point for 1; 2 points for 2; 4 points for 3

Green – 2 points for 1; 3 points for 2; 5 points for 3

  • 2 very ripe bananas (mashed)
  • 1/2 cup Birch Benders Protein Pancake Mix
  • 2 eggs
  • 1/4 cup almond milk
  • 2 Tbsp non fat plain Greek yogurt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 oz chopped walnuts
  1. Preheat oven to 350
  2. In a large mixing bowl, mash bananas with an electric mixer. Add in the rest of the ingredients and mix well.
  3. Spray a standard size muffin pan with non stick spray. Divide batter evenly between muffin cups.
  4. Bake for about 16 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool on wire rack. Refrigerate leftovers.




BBQ Dry Rub


BBQ Dry Rub

This is great for chicken and pork

  • 1 Tbsp ground thyme
  • 1 Tbsp oregano
  • 2 Tbsp cumin
  • 3 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 2 Tbsp garlic powder
  • 3 Tbsp parsley
  • 1 Tbsp kosher salt
  • 1 Tbsp ground mustard powder
  • 1 1/2 tsp pepper
  • 1/2 tsp cayenne , optional

  1. Mix all spices together.

  2. Store in an air tight container.




Peanut Butter Pie Shooters


Peanut Butter Pie Shooters

Serves 4.

6 Points per serving on Blue, Purple and Green. My husband's absolute favorite dessert is Peanut Butter Pie. The recipe I make for him is 52 points per slice. Yup, 52. That may be doable once a year, but not on a regular basis. I came up with this recipe and we all love it! I tried to get the points down further, but I didn't want to sacrifice flavor! For a special occasion dessert paired with a low point day, it's totally do able!

  • 4 ounces Fat Free Cool Whip, thawed
  • 4 tsp whipped cream cheese
  • 4 Tbsp whipped peanut butter (I used Peter Pan Whipped)
  • 4 tsp powdered peanut butter
  • 2 full sheets chocolate graham crackers, divided
  • fat free redi whip (optional)

  1. In a bowl, whisk Cool Whip, peanut butter, cream cheese, and powdered peanut butter until combined and smooth. Refrigerate for 1/2 hour.

  2. Break graham crackers into rectangles so you have 8 rectangles

  3. In 4 small dishes (I use my little prep dishes) or medium sized shot glass, crumble 1 graham cracker rectangle in the bottom of each one.

  4. Divide the peanut butter mixture into 4 equal servings (I weight it out). Take 1/2 of a serving and put it on top of crumbled graham cracker.

  5. On top of that layer, add another crumbled graham rectangle, then add the remaining 1/2 serving of peanut butter mixture to each bowl. Top with a squirt of fat free redi whip.