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.