Crispy Cajun Shrimp Tacos


  • 9 extra large cocktail shrimp (I use frozen pre-peeled and cooked, and I thaw them out and remove tails)
  • dash of salt and pepper
  • 1/2 tsp of Dak’s Cajun voodoo seasoning or any Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/4 cup panko bread crumbs
  • 1 egg
  • 3 corn tortillas( I use thin mission corn tortillas )
  • 1/2 cup cabbage
  • 1 lime cut in wedges

Sauce Ingredients:

  • 1/3 cup non fat plain or Greek yogurt
  • 1 Tbsp light mayo ( I use Best Foods)
  • 1 slice of lime juice, squeeze
  • 1/2 tsp Daks Cajun Voodoo seasoning or any Cajun seasoning


Preheat oven to 400 degrees. In a shallow plate mix together the panko bread crumbs, Cajun voodoo seasoning, garlic powder, and salt and pepper.

In another small bowl add eggs. Beat eggs with wire whisk until combined.

Dip shrimp (thawed, no tail on) into egg mixture. Then coat shrimp in panko mixture

Places the coated shrimp onto a lined with parchment paper baking sheet

Bake in the oven for about 15-30 minutes or until they are golden.

Or you can cook them in an air fryer at 390 degrees for 6-9 minutes (checking them half way in between) I use this Simple Living air fryer.

In a small bowl, whisk non fat yogurt, light mayo, lime juice and Cajun seasoning all together. Season with salt and pepper.

Spray the front and back of each corn tortilla and cook on a lightly sprayed with non stick cooking spray skillet for 1-2 minutes on each side. Repeat for the remaining corn tortillas.

In a bowl, toss the shrimp in half of the sauce.

To make tacos add 3 shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining sauce on top.

Note: You can add your favorite salsa on top. I love them with my zero point mango salsa.

Servings: Makes 3 Tacos/ 1 Taco for 2 Freestyle smart points or 2 for 5 Freestyle smart points


Fiesta Corn Salad

Looking for a great summer salad to take to those family BBQ’s or gatherings?! Here is one I definitely recommend!

It’s a version of @just_cook_fire_and_food_ Fiesta Corn Salad. I saw his video on his Instagram/Facebook page and I knew I needed to make it.

The combination of the corn, chili seasoning, lime juice along with the creaminess of the yogurt really makes this salad delicious. Here is my version of the salad.


  • 3 cups frozen corn (thawed) or fire roasted frozen corn kernels ( I used frozen sweet corn since I had it already in my freezer).
  • 2 cups black beans, rinsed and drained.
  • 1/3 cup red pepper, diced.
  • 1/4 cup non fat Greek yogurt.
  • 1 tsp chili powder.
  • dash salt/pepper
  • lime juice from 1 lime.
  • 1/3 cup shredded pepper-jack cheese
  • 2 oz of diced avocado
  • 1/4 cup diced red onion


  1. In a large mixing bowl combine thawed corn, drained black beans, diced red peppers. Mix together.
  2. Add chili powder, salt, pepper and lime juice.
  3. Fold in the non fat Greek or plain yogurt until all ingredients have been incorporated.
  4. Cover and refrigerate for at least 20 minutes.
  5. When you are ready to serve add avocado & pepper jack cheese on top.

Servings: Makes 5 (1 cup) servings / 1 Freestyle smart point per serving

Low-Point Lemon Bars

What makes a delicious lemon bar?! For me it’s the buttery crust combined with the refreshing taste of lemon.

The key to making these over the top delicious is the combination of adding lemon extract with fresh lemon juice.




  • 1 1/2 cup baking sugar substitute (Stevia, Splenda)
  • 1/4 cup all-purpose flour
  • 4 eggs (room temperature)
  • 1/2 tsp lemon extract
  • 1/4 cup fresh lemon juice ( 3-4 large lemons)


  1. Preheat oven to 350 degrees. In a medium bowl, blend together softened butter, vanilla extract, 1 cup flour and 1/4 cup sugar substitute ( I use baking Splenda) with pastry cutter or fork.
  2. Press into the bottom of a 13 x 9 inch pan that has been sprayed with non stick cooking spray. ( I use Trader Joe’s canola oil spray)
  3. Bake for 12-15 minutes in oven, or until golden.
  4. For the filling, whisk together 1 1/2 cup sugar substitute. ( I use baking splenda) and 1/4 cup flour.
  5. Crack 4 eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 1/4 cup lemon juice and 1/2 tsp lemon extract.
  6. Pour over the baked crust. Bake for an additional 15-18 minutes (not covered)
  7. Allow bars to cool in fridge for at least 30 minutes then dust with swerve confectioners sugar.

Servings: Makes 12 lemon bars/ 3 Freestyle smart points per serving

Creamy Parmesan Chicken


  • 5 skinless boneless chicken breasts
  • 1 cup non fat plain greek yogurt or plain non fat yogurt ( you could also use light mayo for additional points).
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp seasoned salt
  • 3 Tbsp Italian style bread crumbs


1.Preheat oven to 400 degrees. In a mixing bowl, combine yogurt, cheese, and seasonings. Mix well.

2. Place chicken breasts on a lined with parchment paper cookie sheet.

3.Spoon mixture on top of chicken breasts. Sprinkle bread crumbs on top of chicken breasts.

4.Cook for 25-28 min.

Servings: Makes 5 servings/ 2 Freestyle SmartPoints® per serving.

Spinach Artichoke Chicken Fettuccine

  • 8 oz dry Al Dente Carba-Nada Egg Fettuccine.
  • 1/2 Tbsp minced garlic
  • 5 Tbsp store bought Spinach and Artichoke Dip ( I use Trader Joe’s which can be found in their freezer section)
  • 1 lb raw skinless boneless chicken tenders or breasts ( you can use precooked or rotisserie chicken as a substitute)
  • 1 tsp no salt Daks Italian Blast seasoning or you can use any dry Italian seasoning
  • 1/4 cup non fat plain or Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • Dash of salt and pepper


  1. Place Spinach and Artichoke Dip in microwave for 2 1/2 minutes until melted.
  2. Spray a large skillet with non stick cooking spray. Place raw diced chicken in skillet, sprinkle chicken with Daks Italian Blast seasoning or paprika, salt and pepper. Cook until chicken is no longer translucent. Add minced garlic and stir until garlic is combined with chicken.
  3. Cook Carba-Nada Fettuccine noodles (3 minutes) or as directed on bag & drain. Set aside
  4. In a small bowl combine Spinach and Artichoke Dip and greek yogurt, stir until well combined. Add Spinach and Artichoke sauce to garlic and chicken in skillet and stir until all ingredients are incorporated. Remove from heat.
  5. In a mixing bowl combine cooked noodles, spinach and artichoke sauce and cooked chicken. Stir until all ingredients are completely combined.
  6. Pour mixture into casserole dish and sprinkle grated Parmesan cheese on top.

Servings: Makes 4 (1 1/2 cup) servings/ 5 Freestyle smart points per serving


The points may vary depending on the brands used. The point value has been calculated based off the brands used in recipe.

Skinny Blueberry Lemon Loaf

There’s not much like the refreshing taste of lemon combined with fresh blueberries.

The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!


  • 1 egg
  • Dash of lemon extract
  • 3/4 cup frozen blueberries
  • 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 blueberries and melted butter. Stir just until barely combined.

💥DO NOT OVER MIX. 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