Pineapple Upside Down Cake Pancake Muffins

Adapted from Denise from Dish With Dee and Amanda Cypert, both on YouTube

Makes 9 muffins

1 point per muffin – Blue and Purple

Green – 1 muffin, 2 points. 2 muffins, 3 points, 3 muffins, 5 points

• 15 oz can crushed pineapple, divided, juice drained and 2 Tbsp reserved (will not use entire can)
• 9 maraschino cherries
• 9 tsp Swerve Brown Sugar
• 1 cup Birch Benders or Kodiak PROTEIN pancake mix (I prefer Birch Benders)
• 2 eggs
• 1 tsp baking powder
• 1/2 cup almond milk
• 1 tsp vanilla or cake batter extract

Preheat oven to 350 degrees.
 
Spray 9 of the wells in the muffin tin with non stick spray.  To each well, add 1 tsp of brown sugar, 1 Tbsp crushed pineapple and 1 cherry (pushed down in the center). Bake in the oven for 3 1/2 to 4 minutes until sugar is caramelized.
 
In a mixing bowl, combine pancake mix, eggs, almond milk, extract,2/3 cup crushed pineapple, reserved pineapple juice (2 TBSP) and baking powder. Mix well.  
 
Divided pancake mixture evenly over pineapple/sugar mixture.  
 
Bake for approx 16 minutes at 350.  Let cool 5 minutes.  Take a thin blade knife and run along the edges of the muffins and lift out carefully.  
 
See my “cook with me” video here:  https://youtu.be/aXphHtyaAl8
 
 
 

Crustless Tomato Pie

Adapted from Biscuits and Burlap

Serves 6, 4 FSP per serving. Can be less depending on the cheese you use.

• 4 tomatoes, sliced
• 1 Tbsp salt
• 1 Tbsp light butter
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 2 Tbsp fresh oregano, chopped
• 6-7 basil leaves, chopped
• 1 1/2 cups part skim mozzarella, shredded, divided
• 2 eggs beaten

1. Preheat oven to 375

2. Slice tomatoes and lay slices on plate. Sprinkle lightly with salt and let sit 20 minutes

3. Melt butter in a small skillet over medium-high heat. Add onion and garlic and saute until onions are soft (about 8 minutes). Transfer to a medium sized bowl

4. Add 1 1/4 cups cheese, eggs, herbs and pepper to bowl. Stir to combine.

5. Drain water off of plates with tomatoes. With a paper towel, gently blot tomatoes to soak up excess moisture.

6. Arrange tomatoes in a single layer on a greased pie pan. Top with 1/4 cup cheese/egg mixture. Repeat layers, ending with tomatoes. Sprinkle with reserved 1/4 cup of mozzarella.

7. Bake at 375 for 30-40 minutes or until edges are lightly browned.

No Mayo Herbed Potato Salad

Adapted from foodiecrush.com,  Serves 8, 6 FSP per serving

• 1 Tbsp kosher salt
• 3 lbs small red potatoes
• 5 Tbsp white wine vinegar, divided
• 1/4 cup extra virgin olive oil
• 2 tsp dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 small red onion, chopped
• 2 Tbsp each minced fresh dill, fresh basil, and Italian flat leaf parsley

1. Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat by about 2 inches. Bring to a boil over high heat, add 1 Tbsp of kosher salt and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well. As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 Tbsp of the vinegar and let cool to absorb the vinegar

2. In a small bowl, whisk the olive oil, remaining 2 Tbsp of vinegar, Dijon mustard, 1 tsp. kosher salt and pepper.

3. Drizzle the dressing over the potato mixture and gently toss. Add the onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature or chilled. Keeps in refrigerator for 3-4 days.

This potato salad gets ever better the second or third day after it’s made.  To freshen it up as the days go by, add more fresh herbs if you desire

Cannoli Stuffed French Toast

Adapted from Denise at Dish with Dee

1 serving, 3 FSP

• 2 eggs
• 1/4 cup almond milk
• 1 tsp vanilla extract, divided
• 2 slices 647 bread (or the equivalent)
• 1/4 cup fat free ricotta cheese
• 1/4 tsp cinnamon
• sugar substitute of choice
• 13 Lily’s Chocolate Chips
• powdered sugar for dusting

1. Mix eggs, milk and 1/2 tsp vanilla

2. Dip bread in egg mixture and make French toast

3. Mix ricotta cheese, 1/2 tsp vanilla, sweetener of choice and 1/4 tsp cinnamon

4. Place 1 piece of French toast on a plate, spread with 1/2 of the ricotta mixture and sprinkle with 1/2 of the chips. Place other piece on top and top with the other half of the filling and rest of chocolate chips. Dust with powdered sugar.