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

Zucchini Walnut Muffins


  • 1 1/2 cup self rising flour (I use Gold Medal)
  • 1 1/2 tsp cinnamon
  • 2 Tbsp Splenda Brown Sugar Blend or Sukrin Gold
  • 2 Tbsp sugar substitute ( I use Splenda)
  • 1 whole egg
  • 1 egg white
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 cup zucchini, grated
  • 4 Tbsp chopped walnuts


  1. Preheat oven to 350 degrees. Line a 12 muffin tin with foil muffin liners.
  2. In a large mixing bowl combine flour and cinnamon.
  3. In a separate bowl using a whisk beat egg, egg white, unsweetened apple sauce, sugar substitute, brown sugar blend, and vanilla until well combined.
  4. Pour dry ingredients into wet ingredients. Stir until all dry ingredients is incorporated.
  5. Do not over mix.
  6. Stir in zucchini and walnuts.
  7. Using a 1/3 measuring cup, scoop batter into muffin tins.
  8. Bake for 14-16 minutes or until center comes out clean when poking a knife or toothpick through the muffins.
  9. Remove from oven and cool completely, about 10 minutes.

Servings: Makes 12 Muffins / 2 Freestyle smart points per muffin.

Tip: I spray the tops of the muffins with “I can’t believe it’s not butter” after they have cooled.

Vanilla Cornbread Muffins

These Vanilla Cornbread Muffins are absolutely delicious. They are great as a side dish ( like with my zero point chili) or for breakfast.

These cornbread muffins are dense ( just like a cornbread should be) but I added a box of instant vanilla pudding to them which makes them flavorful and sweet. A must try!


  • 2/3 cup yellow cornmeal
  • 1 cup self rising flour ( I use Gold Medal)
  • 3 Tbsp sugar substitute ( I use Splenda)
  • 1 (1oz ) box of dry instant sugar free vanilla pudding
  • 2 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract


  1. Preheat oven to 375 degrees.
  2. Line a 12 muffin tin, with 12 foil muffin liners
  3. In a large bowl, combine cornmeal, flour, sugar substitute, and pudding mix. Mix well.
  4. Stir in softened butter and extract until crumbly for about 1 min.
  5. Stir in unsweetened almond milk until moistened

*Do not over mix*

5. Scoop into 12 muffin liners.

6. Cook for 14-16 minutes or until golden brown.

Servings: Makes 12 regular sized Muffins / 2 Freestyle smart points per muffin.

Tips: I sprayed the top of the cooled muffins with •I can’t believe it’s not butter spray•

Coconut Shrimp


  • 12 Extra Large cocktail shrimp (I use frozen pre-peeled and cooked, and I thaw them out and remove tails)2
  • 2 Tbsp sweetened coconut flakes
  • 1/2 tsp seasoned salt
  • 1/4 cup panko bread crumbs
  • 1 egg


  1. Preheat oven to 400 degrees.
  2. In a shallow plate mix together the panko bread crumbs, coconut flakes, and salt.
  3. In another shallow bowl add egg. Beat egg with wire whisk.
  4. Dip shrimp (thawed, no tail on) into egg mixture. Then coat shrimp in panko/coconut mixture.
  5. Places the coated shrimp onto a lined with parchment paper baking sheet
  6. Bake in the oven for about 15 minutes or until they are crispy. (or you can cook them in an air fryer at 390 degrees for 7-9 minutes or until crispy (checking them half way in between) I use my Simple Living air fryer.)

This is what they look like before going into the air fryer. I use the 4 inch baking dish that came with my air fryer.

Servings: Makes 12 Shrimp / 6 shrimp for 3 Freestyle smart points

One Point Chocolate Toffee Mini Donuts

This week I’m teaming up with Devotion Nutrition. They are in the process of repackaging their products and are offering 10% off your order. Use promo code PD10 and click here to order yours today.


  • 1 scoop Devotion Nutrition Brownie Batter protein powder (or one sample packet) or you can use 1/4 cup of another protein powder that is specifically made for baking
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tsp baking powder
  • 1/3 cup warm or hot water
  • 1 Tbsp @pillsbury sugar free vanilla of chocolate frosting (melted)
  • 1/2 Tbsp Toffee Baking Bites


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients into a small mixing bowl and mix well using whisk or fork.
  3. Pour batter into a lightly greased silicone mini donut pan.
  4. Cook for 10 minutes. Take them out of the oven and let them cool for 5-7 minutes.
  5. Put 1 Tbsp sugar free frosting in a microwaveable bowl for 15 seconds to melt the frosting and then spread evenly on top of donuts.
  6. Sprinkle toffee bits on top of cooked frosted donuts

Servings: Makes 6 mini donuts/ 1 Freestyle Smartpoint per donut

*Points may vary if you use another brand of protein powder