Skinny Mexican Dip

  • 1 (16 oz.) can fat free tradition refried beans
  • 6 oz. light guacamole ( I use reduced guilt guacamole from Trader Joe’s)
  • 3/4 cup lite cheese ( I use lite three cheese blend from Trader Joe’s)
  • 1 cup fat free salsa
  • 1 (16oz) container fat plain yogurt (or you can use fat free sour cream for additional points)
  • 1 Tbsp taco seasoning ( I use salt free Dak’s Taco Knight)
  • 1 bunch green onions
  • Directions:
    1. Spread refried beans in shallow serving dish.
      In a small mixing bowl, mix sour cream and Taco Seasoning and stir until well blended.
      Spread over refried beans.
      Top with layers of salsa, then guacamole, cheese, and then onions.
  • Servings: Makes 4 (1/2 cup) servings/ 3 Freestyle smart points per serving.
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    Refried Bean and Cheese Enchiladas


    • 4 Olé wellness wheat tortillas ( or any 1 point tortillas)
    • 3 oz light shredded cheese blend ( I use Trader Joe’s lite three cheese blend)
    • 1 (10 oz) can “Old El Paso” Red enchilada sauce
    • 1 (16 oz) can fat free traditional refried beans


    1. Preheat oven to 350 degrees. Spray a 8×8-inch casserole dish with nonstick cooking spray.
    2. In a mixing bowl, mix refried beans, 2 oz of light cheese blend, and 2 Tbsp enchilada sauce. Stir until well combined.
    3. Spread two spoon fulls of enchilada sauce onto the baking dish.
    4. Spoon bean and cheese filling in the middle of each tortilla and wrap tortilla around filling.
    5. Arrange filled tortillas in the prepared baking dish.
    6. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining 1 oz. cheese over sauce. Cover baking dish with aluminum foil.
    7. Cook for 20-25 minutes and remove aluminum for the last 5 minutes until cheese is nice and bubbly.

    Servings: Makes 4 servings/ 3 Freestyle smart points per serving.

    Pepperoni Crusted Stuffed Chicken


    • 4 skinless, boneless, chicken breasts
    • 24 Turkey Pepperoni slices ( I use Great Value)
    • 1/2 cup panko breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 1/2 tsp Italian Seasonings ( I use Daks’ Italian Blast)
    • 1 large egg
    • 4 laughing cow cheese wedges ( I use pepper jack)
    • 1/2 cup marinara or pizza sauce ( I use my zero point marinara)


    1. Preheat oven to 350 degrees.
    2. In a food processor or blender, combine panko breadcrumbs, turkey pepperoni, grated Parmesan cheese and Italian seasonings. Blend until all ingredients have been incorporated.
    3. Pour breadcrumb mixture into a shallow plate. Set aside.
    4. In a shallow dish, whisk egg until smooth.
    5. Meanwhile, season chicken breasts with salt and pepper. Spread 1 cheese wedge on each chicken breast then roll each chicken breast up using a toothpick to hold it together.
    6. Coat all 4 chicken breasts in egg mixture and then immediately into breadcrumb mixture.
    7. Spray a 9×11 baking dish with non stick cooking spray. And spread marinara sauce on bottom of baking dish. Place chicken breasts on top of marinara sauce.
    8. Cook for 30-35 minutes or until chicken breasts are completely cooked through.
    9. Take out of oven and allow them to cool for a few minutes. You can also add more marinara sauce on top.

    Servings: Makes 4 servings/ 4 Freestyle smart points per serving

    Notes: points may vary based on the brand of ingredients used.

    Patriotic Poke Cake

    Looking for a fun 4th of July dessert?! This Patriotic Poke Cake is a great choice.

    A delicious yellow cake filled with vanilla pudding, makes this cake delicious and super moist. You just can’t go wrong.


    • 1 box Pillsbury sugar-free yellow cake mix.
    • 1/3 cup unsweetened apple sauce.
    • 2 eggs
    • 1 cup water
    • 1/2 tsp vanilla
    • 1 small (1oz) package of sugar-free vanilla flavor pudding mix
    • 1 cup skim milk
    • 6 oz fat-free or lite cool whip
    • fruit of your choice ( strawberries, blueberries, raspberries ect.)


    1. Preheat oven to 350 degrees.
    2. In a mixing bowl combine cake mix, unsweetened apple sauce, eggs, extract and water.
      Pour batter into a lightly sprayed with cooking spray, 9×11 pan.
    3. Cook for 22 minutes and then let it cool for 10-15 minutes.
    4. In a mixing bowl combine pudding mix and skim milk. Whisk together until it thickens.
    5. Using the end of a mixing spoon, poke the cake with holes through the entire cake. Pour pudding mixture onto cake, and spread evenly across cake.
    6. Refrigerator for 2 hours and then add cool whip and make a fruit design in the shape of an American flag 🇺🇸 using blueberries and strawberries/raspberries.
      Servings: Makes 18 servings/ 4 Freestyle SmartPoints® per serving.

    Philly Cheese Pasta


    • 10 oz. uncooked pasta shells ( I use Barilla White Fiber)
    • 12 oz. 93% fat free ground turkey (I use Butterball ground turkey) or you can use 99% fat free ground turkey*
    • 1 Tbsp Land o’Lakes light butter or any light butter
    • 2 garlic cloves, minced
    • 4 oz light cream cheese, softened
    • 1 green pepper, diced
    • 1/2 yellow onion, diced
    • 3/4 cup beef stock (less or more depending on consistency)
    • 4 oz light mozzarella (I use Trader Joe’s lite mozzarella


    1. In a large pot, boil water and cook pasta according to the directions on package. Drain noodles and set aside.
    2. Meanwhile, in a large skillet, melt butter, and sauté garlic for 3 minutes.
    3. Add bell pepper and onion and cook until veggies are tender.
    4. Add in the ground turkey and cook until ground turkey is throughly cooked.
    5. Stir in the softened light cream cheese until melted. Add beef stock and stir until all ingredients have been incorporated.
    6. Add cooked pasta and fold in mozzarella cheese, and stir until cheese has completely melted.


    Servings: Makes 6 (1 1/4 cup) servings/ 8 Freestyle smart points.


    Note: *If you substitute 99% fat free ground turkey and the points would be 7 Freestyle smart points per serving.

    The point values may vary based on the brand of ingredients used.

    Raspberry Lemon Loaf


    • 1 egg
    • Dash of lemon extract
    • 3/4 cup frozen raspberries
    • 1/2 cup water
    • 1/2 Tbsp fresh lemon juice (1 lemon)
    • 2 Tbsp. Splenda Brown sugar blend
    • 3 Tbsp. Stevia or sugar substitute
    • 1 1/4 cup Gold Medal self rising flour
    • 2 Tbsp. Land o’ Lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter.


    1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) with non stick cooking spray.

    2. In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.

    4. In a separate bowl combine flour, sugar substitute

    5. Add dry ingredients into the wet slowly as you stir.

    Before the two are incorporated add in frozen raspberries and melted butter. Stir just until barely combined.


    The number one tip is to not over mix.

    6. Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.

    Store in an airtight container

    Servings: 12 slices for 2 Freestyle SmartPoints® per slice or 12 muffins for 2 points each