What to do with applesauce...

This is a coffee cake I made for our Easter Breakfast at church. I have been working on "healthifying" my recipes, so this one is made with skim milk, pineapple and apple sauce.  There's not any oil or eggs in it!  It turned out incredibly light and delicious.  It was so easy to prepare, I will definitely make it again.  If you cut the cake in 10, there's about 5 weight watchers points per slice.  Enjoy!

Pineapple Coffee Cake
Ingredients:
1 cup applesauce
1 cup bisquick
1/2 yellow cake mix
1/2 cup skim milk
1 can pineapple chunks and juice

1. Preheat oven to 400 degrees 

2. Mix together applesauce, bisquick, cake mix, skim milk and the juice from the pineapple in a bowl.

3. Spray 9" pie pan and pour pineapple on bottom.  Pour batter on top.  Sprinkle ground cinnamon on top.  Bake in the oven for 30 minutes until toothpick comes out clean.

4. Let cool and serve, or flip coffee cake over onto a serving platter and have Upside Down Pinapple Coffee Cake.

What to do with leftover Mexican rice...

My neighbor Mathilde made us some awesome, homemade Mexican rice.  We weren't able to finish it all, so the next night, I used the leftovers to make Tropical Fried Rice.  This is a fun dish for summertime.  It's light and flavorful.  The ingredients are surprising, but their tastes compliment each other perfectly.  Enjoy!

Tropical Fried Rice
Ingredients:
1/2 Large Vidalia Onion, Chopped
1 & 1/2 Cups Fresh Pineapple, Chopped
1 Package Cooked Bacon, Cut up into bite-size pieces
1 Package Immitation Crab Meat
2 & 1/2 Cups Mexican Rice
1/2 Cup Pineapple Orange Juice (or use just Orange or Pineapple Juice)
1/3 Cup Harry & David's Pepper & Onion Relish

1. Pour a thin layer of olive oil in a large frying pan or wok and heat over medium heat.  When hot, add onions and pineapple.  Cook 5 minutes or until onions start to become softer.
2. Add bacon, crab meat, Mexican rice, relish and juice.  Cook until thoroughly heated and onions are translucent.