Traditional lasagna is filled with delicious cheesy goodness of ricotta cheese, mozzarella cheese, and parmesan cheese. Balanced out with the rich flavors of marinara sauce and noodles, it’s a fan favorite. I find that when I eat traditional lasagna, it sometimes feels too heavy. Our lasagna recipe fits in perfect for those times when you’re craving lasagna, but also wanting something a little lighter.

Here at My Crazy Good Life, I’m always trying to make healthy changes to classic dishes. With our Spaghetti Squash Lasagna recipe, we promise you will love it just as much as traditional lasagna. It’s still filled with the delicious cheesy goodness through cottage cheese, greek yogurt, and mozzarella.

Our secret weapon to a healthier version is spaghetti squash. If you haven’t had a chance to cook with spaghetti squash yet, trust me. Spaghetti squash has a spaghetti noodle like consistency with a slightly sweet flavor. It pairs perfectly in this vegetarian spaghetti squash lasagna recipe with the cheese mixture and marinara sauce.

And, I mean – have you ever eaten lasagna out of an actual spaghetti squash? That’s just one less dish to wash. I call that a win.

Where’s the Recipe?

At My Crazy Good Life, we write our recipes to help all of our readers be empowered and successful in the kitchen. We realize that all of our readers have a variety of levels of confidence when cooking.

Each recipe post is full of detailed ingredient information and recipe instructions, tips and tricks, healthy eating plan points, and nutritional information. If you’re comfortable in the kitchen, you might want to skip the detailed instructions and scroll down to the bottom of the page where you’ll find our easy to print Spaghetti Squash Lasagna recipe.

Ingredients in Spaghetti Squash Lasagna

• Spaghetti Squash: This is the real MVP of the dish. It’s the noodle replacement of the the classic lasagna dish, and we guarantee you won’t miss the noodles in this recipe. When cutting the spaghetti squash in half, you’ll want to be sure to cut the spaghetti squash lengthwise. This will give you bigger squash boats to work with. Need more help with this vegetable? Read this article for how to cook, cut, and eat a spaghetti squash.
• Cauliflower: I love adding cauliflower to recipes because it takes on the flavors of the ingredients served with it. The cauliflower also helps the sauce and cheese fillings bulk up a bit.
• Cottage cheese: We prefer using the 2% fat cottage cheese when making our spaghetti squash lasagna.
• Greek yogurt: Greek yogurt offers a lot of extra protein to this recipe. We prefer to use the 2% fat Greek yogurt.
• Garlic: Is it even considered a lasagna if it doesn’t have the delicious flavors of fresh garlic included? I prefer fresh minced garlic for this recipe.
• Basil: If you have fresh basil on hand, that’d be perfect, however you can also use dried basil for this recipe.
• Oregano: Dried oregano is a classic spice of all things comfort. Often times oregano is found in Italian seasoning, however we opted to use oregano alone for our spaghetti squash lasagna boats.
• Parsley: If you have fresh parsley on hand, great. If not, dried parsley will work perfectly for this. We love recipes that don’t require 3-4 fresh herbs every time you make a recipe.
• Pasta sauce: Look for a spaghetti sauce with no added sugar. You’ll only need a little bit for this recipe, but did you know that you can freeze extra pasta sauce in ice cube trays? It’s perfect to have on hand when you only need a little bit of sauce.
• Spinach: Baby leaf spinach is the size you are looking for in our spaghetti squash lasagna recipe. If you only have regular sized spinach, that will work too.
• Mozzarella: Shredded mozzarella cheese, melted and slightly browned on top of the spaghetti squash. Does it get any better than that?

How to Make Spaghetti Squash Lasagna in Instant Pot

1. Place the trivet inside the inner pot and add 2 cups of water.
2. Cut the spaghetti squash in half lengthwise. Place the spaghetti squash halves flat on the trivet. It’s ok if they’re not completely flat – lean them up against the sides if you have to.
3. Add the cauliflower on top of the spaghetti squash. Close and lock the lid, then turn the steam release handle to Sealing.
4. Press Pressure Cook (high) and cook for 7 minutes.
5. While the spaghetti squash is cooking, combine the cottage cheese, Greek yogurt, garlic, basil, oregano, and parsley in a food processor or blender. Blend on high for 30 seconds or until smooth. Transfer the cheese mixture to a medium bowl.
6. When the squash is done cooking, allow the pressure to release naturally and then remove the squash and cauliflower from the pot.
7. Move the cauliflower to the bowl with the cottage cheese mixture and use a fork to mash and combine it with the other ingredients. Place your spaghetti squash on a baking sheet.
8. Preheat the broiler in your oven on high so you can brown the lasagna boats.
9. Using a fork, hollow out the spaghetti squash strands from the cooked spaghetti squash. Do not discard the spaghetti squash shells.
10. Add the spaghetti squash strands to the bowl with the cauliflower and cottage cheese mixture, then stir until well combined.
11. Spoon one half of the squash mixture into each of the squash shells, then top each with 1 tablespoon of the pasta sauce, a layer of the spinach, and 2 tablespoons of the mozzarella.
12. Place the boats on the baking sheet or baking dish and broil for 1-2 minutes or until the cheese is melted and slightly browned. Don’t walk away from the oven while you have food broiling, as it cooks super quick and you can easily burn it.
13. Serve immediately, and enjoy!

Recipe Tips

• If the spaghetti squash boats (halves) don’t sit flat in the Instant Pot, you may slightly angle them against the sides of the pot.
• A natural release in an Instant Pot simply means to let the sealing valve remain as is and allow the pressure to naturally release. This usually takes about 10 minutes. If your pressure isn’t released by then, you can manually release it.
• The cook time for the squash can differ slightly, depending on the size and age of the squash, so adjust as needed. (A large spaghetti squash will take longer to cook in the Instant Pot). If the squash doesn’t easily scrape out of the shells, place the shells back in the Instant Pot and pressure cook for 3 more minutes with another natural release.)
• Our recipe is for a vegetarian lasagna. If you prefer your spaghetti squash boats with meat, simply cook and add ground turkey or ground beef to the cheese mixture. Please note that all healthy eating plan points will need to be recalculated, and we haven’t tested this version of the recipe.
• If you like a little kick in your lasagna, feel free to add some red pepper flakes.
• Are you meal prepping? Store this recipe in the fridge in an airtight container for up to 6 days or freeze for up to 2 months.
• Reheating: Microwave each thawed serving for 1½ to 2 minutes.

Healthy Eating Plan Points

Weight Watchers

Our Spaghetti Squash Lasagna is 2 2023 Plan Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving. I used fat free cottage cheese, part skim mozzarella, and Newman’s Own Organic pasta sauce for these points.

21 Day Fix

1/3 red container, 3 green containers, 1/2 blue container per serving.

2B Mindset

This recipe is a perfect lunch or dinner recipe.

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Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna recipe is lighter than traditional lasagna. Greek yogurt gives this meal prep recipe a creamy texture and extra protein.

Course Main Course

Cuisine American

Keyword Lasagna, spaghetti squash

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Natural Release 10 minutes minutes

Total Time 27 minutes minutes

Servings 2 people

Calories 269kcal

Author Becca Ludlum

Equipment

• 1 Instant Pot 6 qt
• 1 Instant Pot Trivet
• 1 Kitchen Knife

Ingredients

• 2 cups water
• 1 spaghetti squash small
• 1 ½ cups cauliflower chopped
• ¼ cup cottage cheese 2%
• ¼ cup plain Greek yogurt 2%
• 1 ½ tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried parsley
• ¼ cup pasta sauce no sugar added
• ½ cup baby leaf spinach
• ¼ cup mozzarella shredded

Instructions

• Cut the spaghetti squash in half lengthwise. Add water below trivet in Instant Pot. Place spaghetti squash halves flat on the trivet. 2 cups water, 1 spaghetti squash
• Add the cauliflower on top of the spaghetti squash. 1 ½ cups cauliflower
• Select Pressure Cook (high) and set the cook time for 7 minutes.
• While the spaghetti squash is cooking, combine the cottage cheese, Greek yogurt, garlic, basil, oregano, and parsley in a food processor or blender. Blend on high for 30 seconds or until smooth and creamy. Transfer the cheese mixture to a medium bowl. ¼ cup cottage cheese, ¼ cup plain Greek yogurt, 1 ½ tsp minced garlic, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp dried parsley
• When the cook time for the squash is complete, allow the pressure to release naturally.
• Transfer the cauliflower to the bowl with the cottage cheese mixture and use a fork to mash and combine it with the other ingredients.
• Preheat your oven broiler on high.
• Using a fork, hollow out each spaghetti squash strands from the cooked spaghetti squash. Do not discard the spaghetti squash shells.
• Add the spaghetti squash strands to the bowl with the cauliflower and cottage cheese mixture, then stir until well combined.
• Spoon one half of the mixture into each of the squash shells, then top each with 1 tablespoon of the pasta sauce, a layer of the spinach, and 2 tablespoons of the mozzarella. ¼ cup pasta sauce, ½ cup baby leaf spinach, ¼ cup mozzarella
• Place the boats on a baking sheet or baking dish and broil for 1-2 minutes or until the cheese is melted and slightly browned.
• Serve immediately and enjoy!

Notes

Healthy Eating Plan Points

Weight Watchers

• Our Spaghetti Squash Lasagna is 2 2023 Plan Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving. I used fat free cottage cheese, part skim mozzarella, and Newman’s Own Organic pasta sauce for these points.

21 Day Fix

• 1/3 red container, 3 green containers, 1/2 blue container per serving.

Nutrition

Calories: 269kcal | Carbohydrates: 43g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 483mg | Potassium: 952mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1561IU | Vitamin C: 51mg | Calcium: 300mg | Iron: 3mg

The post Spaghetti Squash Lasagna appeared first on My Crazy Good Life.

I know that zoodles and sweet potato pasta are not the same as real linguini or spaghetti but I can’t feasibly eat those things everyday and still maintain my healthy lifestyle…so I make the best of it with delicious recipes like this!

If you’ve never tried a spiralized veggie in place of your traditional cooked pasta you should give it a go. Zoodles can be a key ingredient, along with some protein and veggies, can make a delicious and healthy alternative that you and your whole family actually enjoys!

I personally think our sweet potato pasta has more delicious flavors than any roasted sweet potatoes recipe i’ve found online. Our sweet potato pasta is also healthier and more delicious than cooked pasta.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes to all of our readers. We realize that we have a wide variety of readers who are either starting out their cooking journey, or those that are experts in the kitchen.

To help support all readers, we strive to included detailed instructions, top tips and tricks, healthy eating plan point information, as well as nutritional information. If you are ready to start cooking with the more basic version of this recipe, simply scroll down to the bottom of the page where you’ll find our easy to print How to Make Sweet Potato Pasta recipe.

Ingredients in Sweet Potato Pasta

• Butter
• Ground sage: Sage is such the perfect match for sweet potatoes. This combination reminds me of all things Fall and delicious.
• Garlic powder
• Sweet potatoes: Sweet potatoes and yams are not the same. We like sweet potatoes because they have an abundance of health benefits.
• Salt & pepper: (to taste)

Spiralizer – How to make Vegetable pasta

You can make any kind of vegetable pasta easily with a spiralizer. I love this one, I use it pretty regularly to make zoodles and all variety of other spiralized vegetables! It’s really simple. Once you have your potatoes peeled you insert them into the spiralizer and turn the crank. Smooth motions will keep your sweet potato pasta in long strands just like noodles.

I’ve found that using vegetable pasta really cuts down on carbs and helps me keep my healthy lifestyle goals on point. You’ll end up with a long core that comes out during the spiralizing process, you can chop that up a bit and include it or you can compost it or toss it. Just be aware if you’ve never made zoodles before that it’s totally normal!

If you decide you like making sweet potato pasta you have to try out this recipe for steak fajita zoodles, it’ll further solidify your obsession with spiralizing, I promise! Sweet potato linguini and other zoodle recipes are great for anyone who might be dealing with a gluten intolerance too! They can be cooked up dairy free as well so they’re amazing for special dietary needs.

How to Make Sweet Potato Pasta

1. Peel sweet potatoes.
2. Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta.
3. Melt butter in large skillet over medium high heat.
4. Add sage, garlic powder, and salt (if using).
5. Add sweet potato zoodles.
6. Stir and toss until tender (approx. 3 to 5 min).

Recipe Tips

• Our sweet potato pasta noodles are the most flavorful when you serve immediately.
• If you love roasted sweet potato, you’re going to love this pasta swap. We prefer sweet potatoes over white potatoes, although those can also have nutritional value too!
• You could serve the sweet potato pasta with a creamy sauce, or a simple pasta sauce. We think these are perfectly wonderful without an additional pasta sauce.

Healthy Eating Plan Points

Weight Watchers Points

3 2023 Plan Points | 5 Freestyle Points

21 Day Fix Sweet Potato Pasta

The entire recipe is 6 Teaspoons and 6 Yellow depending on the size of your sweet potatoes. Use your containers to measure the potatoes if you are unsure!

Depending how you decide to use this recipe, as a base, a side dish, etc. you can measure accordingly with your yellow containers. Just remember that for each Yellow you need to count a Teaspoon as well!

2B Mindset

This recipe makes an excellent choice for Fiber Filled Carbohydrates. Your FFC’s vary based on which meal of the day so you can measure out your portions accordingly! Add some protein like these teriyaki turkey meatballs and some veggies and you’ll be on your way to an excellent 2B Mindset meal.  

Looking for more healthy recipes?

If you are searching for more delicious 21 Day Fix recipes you can find them right here. I’ve included a few that would go great with sweet potato pasta zoodles!

• Healthy Teriyaki Meatballs
• Instant Pot Mini Meatloaf
• Turkey Swedish Meatballs in the Instant Pot
• Steak Fajita Recipe with Zoodles

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How to Make Sweet Potato Pasta

Our sweet potato pasta is a healthy, gluten free pasta alternative that tastes delicious.

Course Side Dish

Cuisine American

Keyword Sweet Potato Linguini

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 92kcal

Author Becca Ludlum

Equipment

• Spiralizer
• Enameled Cast Iron Pan
• Kitchen Knife

Ingredients

• 2 tbsp butter
• 1 tsp sage ground
• 1 tsp garlic powder
• salt to taste
• 3 sweet potatoes long ones make for pretty noodles!

Instructions

• Peel potatos 3 sweet potatoes
• Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta
• Melt butter in large skillet 2 tbsp butter
• Add sage, garlic powder, and salt 1 tsp sage, 1 tsp garlic powder, salt
• Add potato zoodles
• Stir and toss over medium high heat until tender (approx. 3 to 5 min)

Notes

21 Day Fix: Entire Recipe is 6 T and 6 Y

WW: 3 2023 Plan Points | 5 Freestyle Points

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9340IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post How to Make Sweet Potato Pasta appeared first on My Crazy Good Life.

With just the right amount of sweet, spicy, and creamy, this Instant Pot Chinese food recipe will be a hit with the whole family. Plus, this great recipe uses a lower calorie Greek yogurt instead of mayo, cream cheese, or heavy cream, so you can keep the dish creamy while making it healthier.

My family requests that I make my Healthy Bang Bang Shrimp Pasta often, as it is one of their favorite pasta recipes. I especially love this shrimp pasta dish for busy weeknights because it’s quick and easy to make, whether you cook it in the Instant Pot, on the stove, or in a slow cooker.

Where’s the Recipe?

Readers with all levels of comfort and experience in the kitchen visit My Crazy Good Life for healthy and delicious recipes. To make sure you get great results, whether you just started cooking or have made this recipe before, I like to provide a ton of helpful information in my recipes.

However, if you’d like to skip over different variations for making this dish, as well as recipe tips and healthy eating plan information, please just scroll to the bottom of the post where you’ll find an easy-to-print version of this healthier Bang Bang Shrimp Pasta recipe!

Ingredients in Healthy Bang Bang Shrimp Pasta

• Dry whole wheat spaghetti noodles: Whole wheat noodles are packed with 3x the fiber and also contain protein, iron, and zinc. You can use angel hair pasta instead of spaghetti if you like. Just note that angel hair pasta doesn’t boil as long as cooked spaghetti noodles.
• Raw FROZEN jumbo, peeled and deveined shrimp: You’ll want to make sure you use raw frozen shrimp because using raw unfrozen or pre-cooked shrimp will affect your cooking times. Definitely make sure to use deveined and peeled shrimp, too. Do not let the frozen shrimp thaw before cooking.
• Minced garlic: Use fresh minced garlic if you can, as it will give a great punch of flavor to this dish. If you’re out of fresh minced garlic, though, garlic powder will do in a pinch.
• Coconut oil: Coconut oil will add a fresh, tropical flavor to this creamy pasta dish. If you don’t have coconut oil, you can swap it for olive oil (but remember that this will change the nutritional counts).
• Honey: A little honey adds just a touch of sweetness to this delicious dish!
• Fresno Pepper: A Fresno pepper is a lot like a jalapeño, but is slightly spicier with smokey undertones. It can add wonderfully complex flavor to a dish. If you prefer, though, a jalapeño will work well in this dish, too! If you don’t want your pasta too spicy or don’t have any peppers on hand, chili powder or red pepper flakes will do, but they will slightly change the flavor of the meal.
• Lime juice: Fresh lime juice will perfectly complement the coconut oil in adding a tropical zing to your pasta.
• Black Pepper: Fresh ground black pepper contrasts so well with the sweetness of the honey.
• Rice vinegar: Look for unsweetened or unflavored rice vinegar to add a bit of tang to this dish.
• Plain 2% Greek yogurt: Instead of using mayo or cream cheese, this healthy version of Bang Bang Shrimp pasta substitutes plain Greek yogurt. Be sure to purchase the 2%.
• Sriracha sauce or other hot sauce: Sriracha sauce is easy to get at most grocery stores, but other hot sauces such as Thai sweet chili sauce will work well, too.
• Green onion: I like using green onions to bring a bit of color and crunch to this pasta dish.

How to Make Healthy Bang Bang Shrimp Pasta in the Instant Pot

When calculating your total cooking time, don’t forget to allow a few minutes for your pressure cooker to come to pressure!

1. Turn the Instant Pot to sauté. Add the coconut oil and allow it to melt and heat up.
2. Next, add the garlic and Fresno peppers. Sauté for about 30 seconds until fragrant.
3. Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
4. Toss in the frozen shrimp, salt, pepper, rice vinegar, honey, and lime on top of the noodles.
5. Close the lid and turn the pressure valve to sealing.
6. Cook on high pressure using the manual setting for 3 minutes.
7. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
8. Slowly mix in the Greek yogurt, sriracha, and green onions. If you like your pasta less creamy, use less yogurt.
9. Serve while still hot.

How to Make Healthy Bang Bang Shrimp Pasta in a Slow Cooker

1. In the slow cooker, combine all the ingredients except the Greek yogurt and green onions.
2. Add the lid to the slow cooker.
3. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
4. Remove the lid and stir in the Greek yogurt and green onions.
5. Serve.

How to Make Healthy Bang Bang Shrimp Pasta on the Stove Top

1. Cook pasta until al dente in a large pot according to the directions on the box. Drain the cooked pasta and rinse in cool water.
2. In a large skillet, heat the coconut oil (or olive oil) on medium-high heat.
3. Sauté the garlic and Fresno peppers. Add the shrimp, lime juice, salt and pepper to the skillet.
4. Mix it up and allow the spices to coat the shrimp, and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
5. Remove the lid. Mix the honey, rice vinegar, and Sriracha or other hot sauce in a small mixing bowl, and then add to the shrimp.
6. Cook for another 2-3 minutes until the shrimp are pink and opaque.
7. Turn off the heat. Add the hot pasta noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions.
8. Garnish and serve immediately.

Recipe Tips

• This delicious recipe has shrimp. We love to eat shrimp, however cooking shrimp can be a little tricky the first time, but you’ll quickly get the hang of it. You’ll be looking for the shrimp to turn pink and a little bit white instead of gray and translucent or “clear.” Uncooked shrimp is usually gray and translucent, so if you are still seeing that color they are not cooked enough. If your shrimp are bright white, you may have overcooked them.
• The internal temperature of shrimp when fully cooked is 120º, as measured by a meat thermometer. You’re looking for the shrimp to form a C shape when they’re finished cooking. If you see an O shape, they’re overcooked.
• The Fresno peppers make this a spicy dish! You can use peppers with less spice or omit the peppers entirely if you’d rather not have spice in this dish, and it won’t affect the cooking time or quality of the dish.
• If, on the other hand, you’d rather this pasta be a bit spicier, I’d recommend using a spicer pepper like serrano instead of Fresno peppers, and adding a teaspoon or two more of red pepper flakes for some serious spice. Do note that using red pepper flakes will modify the overall flavors of the original sauce ingredients.
• This pasta can be made gluten free by using brown rice noodles or zucchini noodles. Both have a much shorter cook time, as do zucchini noodles, so keep that in mind while you’re making this recipe. The sauce recipe will stay the same as it is gluten free already.
• This dish is not dairy free because of the Greek yogurt. You can substitute plain greek yogurt with a dairy free yogurt if you have one that you like, or add an extra bit of olive oil for a dairy free Bang Bang Shrimp Pasta that isn’t dry.

Healthy Eating Plans

Portion Fix & 21 Day Fix

Entire recipe: 6 yellow containers | 4 red containers | 1/2 green containers | 1 tsp | 12 sweetener teaspoons

Per serving: 1 yellow container | Just over 1/2 red container | negligible green container | negligible teaspoon | 2 sweetener teaspoons

2B Mindset

This makes a great lunch, you’ll need to add some extra veggies to make sure you hit your percentages for those.

Weight Watchers

9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

More Healthy Recipes

• Spring Roll Salad
• Healthy Drunken Noodles
• Healthy Orange Chicken Instant Pot
• Instant Pot Chicken Lo Mein
• Instant Pot Tofu Pad Thai

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Bang Bang Shrimp Pasta

This Healthy Bang Bang Shrimp Pasta will satisfy your restaurant cravings without all of the calories you might find in Chinese takeout.

Course Main Course

Cuisine American

Keyword Bang Bang Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 405kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 tsp coconut oil
• 3 tsp garlic minced
• 1/4 cup Fresno peppers diced
• 13 oz whole wheat pasta spaghetti noodles, dry
• 4 cups water
• 1 lb shrimp jumbo, raw and FROZEN, peeled & deveined
• 1/4 tsp pepper
• 1 tbsp vinegar rice
• 1/4 cup honey
• 1 lime juiced
• 1 1/2 cups Greek yogurt plain, 2%
• 1 tbsp sriracha or other hot sauce
• 1/2 cup green onions

US Customary – Metric

Instructions

• Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up. 1 tsp coconut oil
• Next add the garlic and Fresno peppers. Saute for about 30 seconds until fragrant. 3 tsp garlic, 1/4 cup Fresno peppers
• Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles. 13 oz whole wheat pasta, 4 cups water
• Toss in the frozen shrimp, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing. 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime
• Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
• Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot. 1 1/2 cups Greek yogurt, 1 tbsp sriracha , 1/2 cup green onions

Stove top:

• Cook the spaghetti noodles according to the directions on the box. Drain and rinse in cool water. 13 oz whole wheat pasta
• In a skillet heat to coconut oil on medium high heat. Saute the garlic and Fresno peppers. Add the shrimp, lime juice, and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 1 lb shrimp, 1 lime, 1/4 tsp pepper
• Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and opaque. 1/4 cup honey, 1 tbsp vinegar, 1 tbsp sriracha
• Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Slow cooker:

• In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions. 1 tsp coconut oil, 3 tsp garlic, 1/4 cup Fresno peppers, 13 oz whole wheat pasta, 4 cups water, 1 lb shrimp, 1/4 tsp pepper, 1 tbsp vinegar, 1/4 cup honey, 1 lime, 1 tbsp sriracha
• Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
• Remove the lid and stir in the Greek yogurt and green onions. Serve. 1 1/2 cups Greek yogurt, 1/2 cup green onions

Video

Notes

Serves 6

21 Day Fix counts for the entire recipe: 6 yellow containers, 4 red containers, 1 tsp, 12 sweetener teaspoons, 1/2G  green container.

Per serving: 1 yellow container, Just over 1/2 red container, negligible teaspoon, 2 sweetener teaspoons, negligible green container.

Weight Watchers: 9 2023 Points | 9 Blue Plan Points | 10 Green plan Points | 3 Purple Plan Points per serving using sugar free syrup instead of honey, and fat free Greek yogurt.

 

 

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 29g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 682mg | Potassium: 239mg | Fiber: 2g | Sugar: 16g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 206mg | Iron: 3mg

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The post Bang Bang Shrimp Pasta appeared first on My Crazy Good Life.

No boiling noodles, no watching the oven. Everything cooks together right in the pot – even the meat! Nothing beats a homemade lasagna on a busy night.

Where is the recipe? 

I have readers from all levels of comfort and experience in the kitchen, and I receive a lot of questions about recipes. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information and tips in my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and how this fits into popular diet plans, please simply scroll to the bottom of the page, where you will find the recipe for this healthy Instant Pot Lasagna with Cottage Cheese.

Instant Pot Lasagna Ingredients 

This recipe is full of minimally processed ingredients. Whole grain lasagna noodles, homemade pasta sauce, and lean ground turkey are some of the ingredients that make up this dish.

You’ll find some substitutions mentioned in the ingredient section below as well as the Recipe Tips.

• Cottage cheese or ricotta cheese: This recipe and nutrition information is based on 2% cottage cheese. Cottage cheese has less saturated fat and cholesterol than ricotta. I like to rinse my cottage cheese to help lower the sodium in it. You can use ricotta cheese instead, if you’d like.
• Mozzarella cheese I prefer to buy it unshredded, as it doesn’t have as many ingredients. Shredded cheese contains additional ingredients that help the cheese no stick together or clump. You can shred cheese easily in a food processor or with a hand grater.
• Crushed tomatoes: Be sure and use crushed, not whole or diced. Crushed creates the perfect amount of liquid for your noodles to cook. If you’d like to use store bought spaghetti sauce, peek a the Recipe Tips for instructions.
• Dry spices: Oregano, Thyme, Parsley, Onion powder, Garlic powder
• Whole wheat lasagna noodles: You can use regular or oven ready lasagna noodles (also called no boil noodles), just be sure and grab whole wheat. They’re going to cook differently than regular lasagna noodles, as well. This lasagna recipe is specifically written for wheat noodles.
• Ground turkey: You can add this to the recipe cooked or raw. If using raw, please make the chunks of turkey very thin so they cook all the way through.
• Spinach: A powerhouse of fiber, vitamins A, C and K.

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• If you’re looking for a 21 Day Fix lasagna, the container calculations below are based on using 6 whole grain lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• You’ll need to cook ground beef or ground Italian sausage and drain before adding them to this recipe. Beef releases too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe, not frozen, to reduce the amount of liquid. 
• I love making homemade tomato sauce, but if you buy store bought look for one that has no added sugar. Do not add the tomatoes or Italian seasonings from this recipe if you use store bought marinara sauce.
• If making this recipe right in your Instant Pot liner, do not begin your layers with sauce, as it can cause a burn warning. Add 1/2 cup water to the pot, followed by turkey, then pasta, spinach, cheese, then sauce. You can make more layers, but be sure to start with water and then meat.
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking to it. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
• Top this recipe with freshly grated parmesan cheese and fresh basil, if desired.
• Naturally releasing the pressure in your pressure cooker is important to this recipe – it allows you to let the entire cooked lasagna sit and the noodles to absorb any extra liquid from the recipe. It also allows for a few more minutes of cook time to make sure your noodles and meat are finished cooking. Skipping the natural release step can result in an undercooked and soggy lasagna.
• Refrigerate leftover lasagna in an airtight container for up to 5 days, or freeze for up to 2 months.

Instant Pot Cooking Instructions

The time estimate includes prep time, cook time, and time for your pot to come to pressure and release pressure. Of course, this changes a bit depending on the size of the Instant Pot you use and your altitude.

1. Make your cottage cheese layer In a small bowl, mix together the cottage cheese and ⅔ cup shredded mozzarella cheese.
2. Prepare your homemade tomato sauce Skip this step if using jarred pasta sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together.
3. Make your layers Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cottage cheese mixture, half the ground meat, and half of the spinach.
4. Repeat Continue to layer lasagna until the pan is full. Cover the top of the pan with foil. This stops liquid from getting into the pan.
5. Prepare your pot Place a trivet in the bottom of the Instant Pot insert and pour 2 cups of water in the bottom.
6. Pressure Cook Place the uncooked lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select high Pressure Cook and set the cook time for 20 minutes.
7. Natural Release Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes the pressure has not completely released, then quick release the remaining pressure. Once the pressure valve drops, remove the lid and carefully remove your cooked lasagna.
8. Broil This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Keep a close eye on your lasagna – the broil setting on most ovens is very fast.

Oven Instructions for this Cottage Cheese Lasagna Recipe:

1. Preheat oven to 350°F
2. In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 
3. Make your homemade marinara sauce by mixing crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl to make your tomato sauce. If using jarred sauce, you can skip this step. 
4. Add half of your sauce to the bottom of an oven safe casserole dish. Place a layer of noodles on top of the sauce, top with half of the cottage cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 
5. Bake for 60 minutes. Remove the foil and check your noodles by sticking a sharp knife into the lasagna. If it moves to the bottom of the pan quickly, the noodles are soft enough to eat. 
6. Turn your oven to the broil setting and broil your lasagna for 1-2 minutes until the cheese is lightly browned. Keep a close eye on the lasagna when you do this, as the broil setting works fast.
7. Remove from the oven and top with fresh basil, if desired, and serve!

Healthy Eating Plans

This lasagna recipe is perfect for special diets like 2B Mindset and the 21 Day Fix! I’ve given a ton of helpful information about making this lasagna for the 21 Day Fix, and trust me–your family and friends will love it too, and they won’t even know it’s healthy!

21 Day Fix/Ultimate Portion Fix

These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers.

A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 

2B Mindset

Eat with additional vegetables for a complete lunch. 

Looking for WW Lasagna?

More healthy Instant Pot recipes

• Instant Pot Stuffed Pepper Soup
• Spaghetti Squash Lasagna
• Dill Pickle Chicken Salad
• Instant Pot Spaghetti with Homemade Spaghetti Sauce
• Vegan Minestrone Soup
• Quinoa Tacos
• Instant Pot Spanish Rice

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Instant Pot Lasagna

If you're looking for a healthy Instant Pot lasagna, this recipe is the one for you! Whole wheat pasta, homemade sauce, and layers of green spinach are a delicious way to beat your craving. Use cottage cheese or ricotta in this recipe!

Course Main Course

Cuisine Italian

Keyword 21 Day Fix, instant pot, Lasagna

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Instant Pot pressure build and release 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 321kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Springform Pan
• Olive Oil Spray

Ingredients

• 1 cup 2% cottage cheese or ricotta
• 1 cup mozzarella cheese I use mozzarella
• 28 oz crushed tomatoes Do not use full or diced tomatoes–they have too much liquid in them. For instructions on using jarred pasta sauce, please read the post.
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tbsp onion powder
• 1 tbsp garlic
• 6 whole wheat lasagna noodles
• 1 lbs ground turkey
• 3 cups spinach fresh

Instructions

Instant Pot

• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
• Skip this step if using jarred sauce. In a separate bowl, mix the crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of the sauce to the bottom of a 7 inch springform pan. Break your noodles into pieces that will cover the sauce in a single layer. Top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Finally, top your lasagna with the remaining ⅓ cup of mozzarella cheese, then cover your pan tightly with aluminum foil. 6 whole wheat lasagna noodles, 1 lbs ground turkey, 3 cups spinach,
• Place a trivet in the bottom of the Instant Pot insert and pour 1 cup of water in the bottom.
• Place the lasagna on top of the trivet and close and lock the lid. Turn your pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes.
• Once the cooking time is complete, allow pressure to naturally release. If after 20 minutes, the pressure has not completely released, turn the handle to quick release. Once the pressure valve drops, remove the lid and carefully remove your lasagna.
• This step isn’t necessary, but it only takes a couple of extra minutes and really does make the lasagna look and taste better. Remove the foil cover from the lasagna and place the pan under the broiler for 1-2 minutes to brown the cheese. Top with fresh basil if desired and serve.

Oven

• Preheat oven to 350°F.
• In a small bowl, mix together the cottage cheese and ⅔ cup mozzarella cheese. 1 cup 2% cottage cheese
• Mix crushed tomatoes, oregano, thyme, parsley, onion powder and garlic together in a separate bowl. If using jarred sauce you can skip this step. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp onion powder, 1 tbsp garlic
• Add half of your sauce to the bottom of an oven safe dish. Place a layer of noodles on top of the sauce, top with half of the cheese mixture, half the ground turkey, and half of the spinach, repeat. Top your lasagna with remaining ⅓ cup of mozzarella cheese, then cover your pan very tightly with aluminum foil. 6 whole wheat lasagna noodles
• Bake for 60 minutes. Remove the foil and check your noodles for doneness.
• Broil your lasagna for 1-2 minutes until the cheese is lightly browned.
• Remove from the oven and top with fresh basil, if desired, and serve!

Video

Notes

Healthy Eating Plans

• 21 Day Fix/Ultimate Portion Fix: These counts are based on using 6 lasagna noodles for the entire recipe: 6 Red Containers, 6 Yellow Containers, 6 Green Containers, 3 Blue Containers. A serving is ⅙ of the lasagna. Per serving: 1 Red Container, 1 Yellow Container, 1 Green Container, ½ Blue Container. 
• 2B Mindset: Eat with additional vegetables for a complete lunch. 
• Looking for WW Lasagna? Click here

Recipe Tips

• This recipe is wonderful for meal prep. You can assemble it and freeze before or after cooking. 
• If you’re following the 21 Day Fix program, the container calculations below are based on using 6 lasagna noodles for the entire recipe. 
• Hiding extra vegetables is super easy in this recipe. I love adding extra spinach, grated carrots, or finely chopped bell peppers. 
• If you choose to use ground beef instead of turkey you will need to brown and drain before adding. Beef released too much liquid while cooking to use raw in the Instant Pot. 
• Use fresh spinach for this recipe to reduce the amount of liquid. 
• I love making homemade spaghetti sauce, but if you buy store bought look for one that has no added sugar.  
• If you’re not a fan of cottage cheese you can swap out for skim ricotta in its place. 
• Spray your foil with cooking spray before covering your lasagna to prevent the cheese from sticking. 
• If your trivet does not have handles, you can make your own sling by folding a 20” long piece of aluminum foil in thirds, lengthwise. Set your pan in the middle of the foil and carefully use the ends to raise and lower in and out of the Instant Pot.
•  

Nutrition

Calories: 321kcal | Carbohydrates: 35g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 499mg | Potassium: 830mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1974IU | Vitamin C: 20mg | Calcium: 215mg | Iron: 4mg

The post Instant Pot Lasagna with Cottage Cheese appeared first on My Crazy Good Life.

Remember the days when we used to buy instant ramen noodles with the flavor packets full of sodium and artificial flavors? There is something nostalgic about taking the ramen cake out of the package, boiling the water, and having a cup of warm noodles in no time. 

Cooked in either an instant pot or pressure cooker, our Instant Pot chicken ramen recipe comes together easily for the perfect easy weeknight meal. Our delicious recipe has the perfect blend of fresh vegetables, ramen noodles, and filling protein. 

This recipe is one of our favorite stir fry recipes. It’s packed with vegetables and brown rice ramen, and is requested weekly in our home! We’re confident this will become one of your favorite instant pot recipes that your whole family will love. 

Where’s the Recipe? 

Here at My Crazy Good Life we have readers of all experience levels. We pride ourselves on being a helpful resource to all of our readers. Each recipe includes detailed instructions, nutritional information, cooking techniques, and healthy eating plan point information. 

If you are feeling confident in the kitchen and ready to start cooking, simply scroll down to the bottom of the page where you will find our easy to print Instant Pot Ramen Stir Fry with Chicken recipe.  

Ingredients in Instant Pot Ramen Stir Fry with Chicken

• Coconut Aminos: We prefer using coconut aminos in this recipe instead of low sodium soy sauce. Coconut Aminos are a great way to add flavor with less sodium. 
• Ginger Root: I’ve been using frozen lately because it’s so much easier than trying to keep fresh ginger in the fridge.
• Sesame Oil: The roasted sesame oil is so much better than regular – try it if you see it in the store!
• Rice Vinegar: Rice vinegar is different that rice wine vinegar, be sure to use unsweetened rice vinegar in this recipe. 
• Garlic: Fresh garlic is always a better and stronger flavor than using garlic powder. 
• Black Pepper
• Crushed Red Pepper Flakes: Provides a little kick in the savory sauce. This is a great way to add more heat, or omit if you prefer less spice. 
• Molasses and Honey: An optional sweetener to add a little sweetness and depth of flavor to the recipe. 
• Boneless Chicken Thighs: Chicken thighs are more tender than chicken breasts. For a lighter meat, feel free to substitute and use chicken breasts. 
• Broccoli: When short on time, we like to purchase pre-chopped broccoli instead of a head of broccoli. 
• Mushrooms: Save time by purchasing already sliced mushrooms. 
• Brown Rice Ramen Cakes: These rice noodles are the perfect addition to a stir fry. The texture of the noodles are perfect for the stir fry. Our instant pot ramen noodles remind us of the days of instant ramen packets, but a healthier twist. 
• Sesame Seeds

How to Make Instant Pot Ramen Stir Fry with Chicken

1. Spray the inner pot with olive oil cooking spray.
2. In a blender, combine the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined.
3. Place the chicken thighs in the pot and pour ½ of the sauce over the top, reserving the remaining sauce for later. Add the water to the pot.
4. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 12 minutes.
5. While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set them aside until the chicken is cooked.
6. When the cook time for the chicken is complete, quick release the pressure (this means you’ll be moving the Sealing Valve from Sealing to Venting and steam will spray out – be careful, it’s hot!) and remove the lid.
7. Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken. (You can also use a hand mixer or stand mixer to shred the chicken.) Set aside.
8. Place the ramen cakes or spaghetti (broken in half) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. Close and lock the lid, then turn the steam release valve to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
9. Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables.
10. Enjoy! Store in the fridge for up to 6 days or freeze for up to 1 month.

Recipe Tips

• This recipe can easily be modified to incorporate other fresh vegetables you have on hand. Feel free to use bell peppers, bok choy, green beans, snow peas, water chestnuts, or other vegetables you have on hand.
• I love making this recipe for meal prep! It stays good in the fridge all week.
• If you like spice in your stir-fry, top with a drizzle of sriracha sauce after plating. 
• You can garnish your stir fry with chopped green onions after plating. 
• If preferred, you can substitute store-bought low-sodium terivaki sauce for the homemade teriyaki sauce.
• If desired, you can substitute whole wheat spaghetti or pad thai noodles for the ramen cakes.
• This recipe reheats well. Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 1 month.

Healthy Eating Plans

21 Day Fix

Per serving: 1 1/2 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Weight Watchers

• 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
• 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
• Cutting the ramen in half counts as 11 points per serving. 
• Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.

2B Mindset

This is a perfect Plate It portion for lunch – FFC, protein, and veggies. It won’t fit well for dinner because of the FFCs.

More delicious and healthy Instant Pot Recipes

• Healthy Kung Pao Chicken
• Instant Pot Jambalaya with Quinoa
• Instant Pot Coconut Rice
• Crack Chicken and Rice Casserole
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken and Cauliflower Rice

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Instant Pot Ramen Stir Fry with Chicken

This Instant Pot Ramen Stir Fry with Chicken is the perfect weeknight meal. It comes together quickly and is full of healthy vegetable and protein that both you and your family will love. 

Course Main Course

Cuisine Asian

Keyword ramen, stir fry

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 627kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• ½ cup coconut aminos or low sodium soy sauce
• 3 tbsp minced ginger root
• 1 tbsp sesame oil roasted sesame oil has the best flavor
• 1 ½ tsp rice vinegar no additional sweeteners
• 1 tsp minced garlic fresh is best
• 1 tsp black pepper
• 1 tsp crushed red pepper optional
• 1 tsp molasses
• 3 tbsp honey
• 1 ½ pounds boneless, skinless chicken thighs
• ¾ cup water
• 6 cups broccoli chopped
• 2 cups white button mushrooms chopped
• 4 cakes brown rice ramen or 2 oz wheat spaghetti noodles
• 2 tsp sesame seeds

Instructions

• Spray the inner pot with olive oil cooking spray.
• In a blender, add the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined. ½ cup coconut aminos 3 tbsp minced ginger root 1 tbsp sesame oil 1 ½ tsp rice vinegar 1 tsp minced garlic 1 tsp black pepper 1 tsp crushed red pepper 1 tsp molasses 3 tbsp honey
• Place the chicken thighs in the pot and pour ½ of the sauce over the top, setting aside the remaining sauce for later. Add the water to the pot. 1 ½ pounds boneless, skinless chicken thighs ¾ cup water
• Close and lock the Instant Pot lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
• While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set aside until the chicken is done. 6 cups broccoli 2 cups white button mushrooms
• When the cook time for the chicken is complete, quick release the pressure and remove the lid.
• Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken, and set it aside.
• Place the ramen cakes (or broken in half spaghetti noodles) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. 4 cakes brown rice ramen
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
• Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables. 2 tsp sesame seeds

Notes

Healthy Eating Plans

Weight Watchers

• 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
• 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
• Cutting the ramen in half counts as 11 points per serving. 
• Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.

21 Day Fix

Per Serving: 1.5 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Nutrition

Calories: 627kcal | Carbohydrates: 79g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 752mg | Potassium: 1418mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1042IU | Vitamin C: 123mg | Calcium: 155mg | Iron: 5mg

The post Instant Pot Ramen Stir Fry with Chicken appeared first on My Crazy Good Life.

You know I’m all about making healthy eating as easy as possible, right? You know I’m also all about not skimping on flavor. My family loves this dish. Even your most skeptical “healthy” eater will think this recipe is the classic beef stroganoff recipe straight from grandma’s kitchen.

Our homemade stroganoff sauce is the perfect creamy sauce. Mixed with tender beef and mushrooms, this twist on the classic recipe is bound to be one of your new favorites, every single time you eat it. 

Where’s the Recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about how to prepare this meal, tips for cooking this recipe, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Beef Stroganoff Recipe!

Ingredients in Healthy Beef Stroganoff Recipe

• Mushrooms: We like to use brown button bella mushrooms, but crimini mushrooms will also work. Mushrooms are a great source of B vitamins. Who needs a can of cream of mushroom soup when you can have fresh mushrooms sliced and ready to go. 
• Onion: High in vitamin C, onions are a good source of dietary fiber, and folic acid. They also contain calcium, iron, and have a high protein quality.
• Beef Stew Meat: Stew meat is cubes of chuck roast that the butcher has cut for beef stew.  You can buy a full chuck roast and cube yourself. Some recipes use flank steak, however we prefer to stick with chuck roast because it is a tender cut of beef. 
• Italian Seasoning: A very popular spice blend made from; oregano, marjoram, thyme, basil, rosemary, and sage.
• Brown Rice Flour: Flour is used to dredge your beef in before cooking to get a nice amount of browning, and thicken what will become an amazing gravy. You can use whole wheat flour here as well.
• Garlic: No recipe is complete without this delicious superfood!
• Low Sodium Soy Sauce: I use coconut aminos – Coconut Aminos are a lower sodium, gluten free substitute for soy sauce. Read here about soy sauce substitutes and why you’d use them.
• Worcestershire Sauce: I add Worcestershire Sauce to just about every beef dish.  It adds a whole level of flavor that I adore. 
• Beef Broth: We prefer to use low sodium beef broth instead of beef stock. It’s lower in sodium and still has all the same flavor benefits. 
• Whole Wheat Egg Noodles: Whole Wheat pasta is much less processed than its bleached counterpart, and taste the same!
• Greek Yogurt: My favorite substitute for sour cream, because no one knows the difference.  Greek yogurt is high in protein, and is loaded with healthy probiotics!
• Salt and Pepper: To taste. Feel free to use kosher salt or table salt. 

How to cook Healthy Beef Stroganoff Recipe in the Instant Pot

1. Slice the onion and mushrooms: Try to keep the slices the same size so that they cook evenly. Place sliced onion and mushrooms in a small bowl. 
2. Turn the Instant Pot on to sauté: Lightly spray the inside of the pot with oil.
3. Cut the stew meat: Cut your stew meat in half, and then in half again. Top with Italian seasoning and flour. Toss to evenly coat the beef.
4. Sauté the garlic, onions, mushrooms, and beef: When the pot is hot add these ingredients and sauté for 3-5 minutes.
5. Mix in coconut aminos, Worcestershire sauce, and broth: Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
6. Add Noodles: When cook time is up quick release the pressure, remove the lid, and stir in your noodles. Close the lid and turn the pressure valve to sealing again and cook on high pressure for 3 minutes.
7. When time is up quick release the pressure
8. Stir in Greek yogurt: If desire, add salt and pepper. Serve warm.

How to make Healthy Beef Stroganoff Recipe in the Crockpot

1. Slice your onions and mushrooms.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat in half, and then in half again.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Transfer contents to slow cooker.  Add in coconut aminos, Worcestershire sauce, and beef broth.
5. Cook on low 4-6 hours or high 2-3 hours.
6. Mix in Greek yogurt.
7. Serve with cooked egg noodles.

How to make Healthy Beef Stroganoff Recipe on the Stovetop

1. Slice your onion and mushrooms.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat in half, and then in half again.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Add in coconut aminos, Worcestershire sauce, and beef broth and noodles.
5. Cook on medium – low heat for 15-20 minutes until noodles are soft.
6. Turn off heat and mix in Greek yogurt and serve warm.

Recipe Tips

• You can find already chopped onions in your grocer’s freezer section.  They are a great time saver for this already easy recipe.
• Another time saver is to buy your mushrooms pre-sliced.  They are available right next to the whole ones.
• Stew meat is usually very large chunks.  I prefer to cut into bite-size pieces so they cook evenly and more quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry.  Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry.  Stir until it thickens (about 3 minutes).  Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.
• This recipe can easily be made dairy free by omitting the Greek yogurt at the end.
• Store any leftovers in an airtight container inside the refrigerator. Be sure to let the stroganoff cool down to almost room temperature before storing in the refrigerator. Our Healthy Beef Stroganoff Recipe should be fresh and ready to reheat for up to five days. 

Healthy Eating Plans

21 Day Fix Beef Stroganoff

Entire Recipe: 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. 

Per 1 ¾ c serving: 1 Red Container, 1 Green Container, 1 Yellow Container.

Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts.

2B Mindset

This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate.

Weight Watchers 

See this post for Weight Watchers counts and ingredients.

Easy & Healthy Weeknight Meals

Do you love versatile recipes that you can prepare quickly and easily during the week? I do! If you are looking for more great, healthy meals that the whole family will love, check these out:

• Meatza Pizza 
• WW Jambalaya Recipe
• Rotisserie Chicken Soup
• 21 Day Fix Chicken Enchiladas 
• Quinoa Tacos | Vegan Tacos Recipe

Print

Healthy Beef Stroganoff Recipe

Beef Stroganoff is a pasta dish with sautéed beef in a creamy mushroom and onion sauce. Originally from Russia, stroganoff has become a popular comfort food worldwide.

Course Main Course

Cuisine American, Russian

Keyword 21 Day Fix, healthy, stroganoff

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 4 Servings

Calories 567kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Le Creuset Cast Iron Pot

Ingredients

• 1 onion sliced
• 3 cups mushrooms sliced
• 2 lbs chuck roast stew meat cut in half, or cut into cubes
• 2 tsp Italian seasoning
• 1 tbsp brown rice flour or whole wheat flour
• 2 tsp garlic minced
• 1 tbsp coconut aminos or low sodium Tamari or soy sauce
• 1 tbsp Worcestershire sauce
• 2 cups whole wheat pasta egg noodles
• 2 cups beef broth low sodium
• 2 cups water For Instant Pot only
• 3/4 cup Greek yogurt plain, 2%

Salt and Pepper to taste

Instructions

Instant Pot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Turn the Instant Pot to sauté and lightly spray the pot with oil.
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• When the pot is hot add the 2 tsp. of garlic, onions, mushrooms, and beef. Sauté for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth and 2 cups of water. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water
• When the cook time is up quick release the pressure, remove the lid, and stir in your noodles.  Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 2 cups whole wheat pasta
• When the time is up, quick release the pressure.
• Stir in Greek yogurt and serve warm. 3/4 cup Greek yogurt

Crockpot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Transfer contents to your slow cooker.  Add in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, and 2 cups of beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Cook on low for 4-6 hours or high for 2-3 hours.
• Stir in Greek yogurt. 3/4 cup Greek yogurt
• Serve warm with cooked egg noodles. 2 cups whole wheat pasta

Stove Top:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth, and egg noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water, 2 cups whole wheat pasta
• Cook on medium – low for 15-20 minutes until noodles are soft.
• Turn off heat. mix in Greek yogurt, and serve warm. 3/4 cup Greek yogurt

Video

Notes

• You can find already chopped onions in your grocer’s freezer section.  They are a great time saver for this already easy recipe!
• Another time saver is to buy your mushrooms pre-sliced.  They are available right next to the whole ones.
• Stew meat is usually very large chunks.  I prefer to cut into bite-size pieces so they cook evenly, and quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry.  Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry.  Stir until it thickens (about 3 minutes).  Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.

Serves 4: serving size: 1.75 cups

21 Day Fix – (Entire Recipe) 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. (Per 1 ¾ c serving) 1 Red Container, 1 Green Container, 1 Yellow Container. Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts. 

2B Mindset – This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate

Weight Watchers – See this post for Weight Watchers counts and ingredients.

Nutrition

Serving: 1.75c | Calories: 567kcal | Carbohydrates: 24g | Protein: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 388mg | Potassium: 1355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 6mg

The post Healthy Beef Stroganoff Recipe appeared first on My Crazy Good Life.

I love making healthy minestrone soup for my whole family and, the best part is, they love eating it! It’s also a great soup for meal prep – store in an airtight container and the flavors meld together so that the next day, the leftover soup tastes even better!

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow along and make them. If you’re a new cook, you’ll want to read through the post below before you jump to the printable recipe.

You’ll find ingredient information, detailed cooking instructions, recipe tips, and even calculations for several different healthy eating plans.

If you feel more comfortable in the kitchen, you can skip past all of that and scroll down to the printable recipe for this easy Minestrone Soup recipe.

Ingredients in Vegan Minestrone Soup

• Red onion: I prefer red, but any color that you have in your fridge will work.
• Celery: Celery adds a great crunch to any soup.
• Carrots: Carrots add a nice pop of color, subtle flavor, and crunch to this vegetarian soup. They’re also a great source of vitamin A.
• Zucchini: Zucchini is rich in antioxidants and will help to fill you up.
• Spinach: Fresh spinach is best for this hearty vegetable soup, but if you prefer it can be skipped.
• Whole wheat pasta: I use elbow pasta for this recipe.
• Red and white kidney beans: Hearty beans are a great source of protein and fiber. I used low sodium canned dark red kidney beans and cannellini beans.
• Diced tomatoes: I prefer low sodium.
• Vegetable stock: Using low sodium vegetable broth or stock is a great way to add flavor without a ton of sodium.
• Dried spices: Oregano, Basil, Sage, and Parsley
• Garlic: Fresh minced garlic is ideal for this classic minestrone recipe.
• Bay leaves: Remove the bay leaf before eating!

How to make this Instant Pot Vegan Minestrone Soup

1. Dice onions, celery, carrots, and zucchini. You can chop up your spinach too, if you’d like.
2. Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
3. After a few minutes of sautéing, add all of your spices except bay leaves to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they’ll finish cooking in a bit).
4. After your spices and veggies begin to smell amazing, turn the pot off and add dry whole grain pasta, drained red and white beans, diced tomatoes, and vegetable broth. Add bay leaves. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
5. Close the lid and set valve to the sealing position. Set your pressure cooker for 4 minutes on high pressure and hit start, if needed.
6. After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release. This is called a quick release.
7. Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes. Don’t turn the pot back on, the spinach just needs to sit in the hot soup for a bit.
8. Open the lid and stir your soup. Find the bay leaves and pull them out. Add salt and black pepper if you’d like. Enjoy!

How to make Vegan Minestrone Soup on the stove

1. Dice up onions, celery, carrots, and zucchini. You can chop your spinach if you’d like.
2. Turn your stovetop to medium-high heat and spray the bottom of a large soup pot (or add and heat olive oil) that you’re going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach right in the soup pot.
3. After a few minutes of sautéing, add your spices (except bay leaves) to the pot.
4. After your spices start to smell amazing add uncooked pasta, drained beans, bay leaves, diced tomatoes, and vegetable broth. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it.
5. Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked. Check the cooking time on your pasta packaging to guide you, it should be around 10 minutes.
6. Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve.

Recipe Tips

• If you’re adding a lot of veggies or extra pasta, you’ll want to add some extra broth.
• If you’re adding more pasta, you’ll want to add more spices. The extra pasta tends to absorb the seasonings a bit and make the broth a bit bland.
• If you want to make this a gluten-free recipe you can use gluten-free pasta in place of the whole wheat noodles. Just be sure to reduce the cooking time (I use this rule: half the cooking time on the package minus 2 minutes).
• One of the things I love most about this vegetarian minestrone soup recipe is that it is so adaptable. The ingredient list makes a wonderful hearty soup, but you can change it up to your liking. You can also sprinkle red pepper flakes or parmesan cheese to the top if you’d like.
• Serve with crusty bread or a small salad.

Healthy Eating Plans

Serving size is 1 1/2 cups

Weight Watchers: 2 Blue Plan Points | 2 Green Plan Points | 1 Purple Plan Point per serving, as calculated on the WW website. The points are coming from pasta and beans. To make a zero point vegetable soup, remove the pasta and beans.

For the new 2022/2023 Plan this is a 1 point recipe when using fat free low sodium vegetable broth. The point is coming from the vegetable broth and pasta.

21 Day Fix/Portion Fix: 1 1/2 green containers, 1 yellow container per serving. To reduce yellow to 1/2 yellow per serving, reduce pasta to 1/2 cup uncooked and 1/2 cup total of beans.

Trim Healthy Mama: This is a great E recipe when substituting brown rice pasta for the wheat pasta. In the pressure cooker, cook the soup for 1/2 the amount of time on your package of pasta. Also, use minimal oil when sautéing.

2B Mindset: This recipe is perfect for a 2B Mindset lunch as is. It won’t work for dinner because of the pasta in the soup.

More healthy soup recipes

• Healthy Stuffed Pepper Soup with Bell Peppers
• Slow Cooker Chicken Bone Broth Soup
• Healthy Cream of Mushroom Soup
• Healthy Egg Drop Soup with Chicken
• Homemade Miso Soup Recipe
• Gazpacho Soup

Print

Instant Pot Vegan Minestrone Soup

This Instant Pot Vegan Minestrone Soup is a delicious healthy soup recipe. It's a classic Italian soup that has a ton of flavor, and this recipe also contains stovetop directions.

Course Main Course, Soup

Cuisine American

Keyword minestrone

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 8 people

Calories 113kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 cup red onion diced
• 2 ½ cups celery diced
• 2 ½ cup carrots peeled and sliced
• 2 cups zucchini diced
• 1 tbsp oregano
• 4 tsp basil
• 2 tsp sage
• 4 tsp garlic fresh, minced
• 2 tsp parsley
• 1/2 tsp salt
• 1 cup spinach
• 1 cup whole wheat pasta dry (elbows will triple in size for this recipe)
• 2 bay leaves
• 1/2 cup kidney beans (canned)
• 1/2 cup white beans (canned)
• 1 can diced tomatoes low sodium
• 64 ounces low sodium vegetable broth

US Customary – Metric

Instructions

Instant Pot Instructions

• Dice onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini
• Turn your pressure cooker to sauté, spray the bottom of the pot, and add all vegetables except spinach.
• After a few minutes of sautéing, add your spices (except bay leaves) to the pot. Stir to coat the vegetables with the seasoning, taking care not to cook your veggies for too long (they'll finish cooking in a bit). 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
• After your spices and veggies begin to smell fragrant, turn the pot off and add pasta, bay leaves, drained beans, diced tomatoes, and vegetable broth. 1 cup whole wheat pasta, 2 bay leaves, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces low sodium vegetable broth
• Close the lid and set valve to sealing. Set your pressure cooker for 4 minutes and hit start, if needed.
• After the timer goes off and your soup is cooked, carefully open the sealing vent and allow the pressure to release.
• Open the lid and add the spinach. Stir the soup and close the lid again for 2-3 minutes. 1 cup spinach
• Open the lid and stir your soup. Find the bay leaves and pull them out. Enjoy!

Stovetop Instructions

• Dice up onions, celery, carrots, and zucchini. You can chop your spinach if you like. 1 cup red onion, 2 ½ cups celery, 2 ½ cup carrots, 2 cups zucchini, 1 cup spinach
• Turn your stovetop to medium-high and spray the bottom of a large pot that you're going to cook soup in. It should be big enough to hold vegetables plus 64 ounces of broth. Sauté all vegetables except spinach.
• After a few minutes of sautéing, add your spices (except the bay leaves) to the pot. 1 tbsp oregano, 4 tsp basil, 2 tsp sage, 4 tsp garlic, 2 tsp parsley, 1/2 tsp salt
• After your spices start to smell fragrant add pasta, drained beans, diced tomatoes, vegetable broth, and bay leaves. Note: you’re going to remove the bay leaves after the soup has cooked and before you eat it. 1 cup whole wheat pasta, 1/2 cup kidney beans, 1/2 cup white beans, 1 can diced tomatoes, 64 ounces low sodium vegetable broth, 2 bay leaves
• Bring your pot to simmer (small bubbles rise from the bottom and occasionally break surface) and allow your soup to cook until your pasta is cooked to al dente. Check the cooking time on your pasta packaging, it should be around 10 minutes.
• Once the noodles are cooked, remove the bay leaves, add the spinach to your pot and stir it into the soup. Allow to sit and wilt for a few minutes, then serve. 1 cup spinach

Video

Nutrition

Calories: 113kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 566mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7787IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 2mg

The post Vegan Minestrone Soup Recipe appeared first on My Crazy Good Life.

Don’t worry, these noodles don’t actually contain alcohol. Legend has it that a “drunken man” in a Thai kitchen was hungry and threw together a variety of ingredients that tasted so delicious the dish caught on and is now served as Pad Kee Mao or Pad See Ew in Thai restaurants (as your server for what the difference is in their restaurant).

Where’s the Recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the information about the ingredients, multiple cooking methods, and diet information simply scroll to the bottom of the page, where you will find the recipe for these Healthy Drunken Noodles.

Ingredients in Drunken Noodles

These simple ingredients are ones that should be easy to find in your local grocery store.

• Chicken: A great source of lean protein. This can easily be swapped out with another protein.
• Carrots: Did you know that carrots are loaded with beta carotene, fiber, vitamin K1, potassium, and antioxidants?
• Red Bell Pepper: All color peppers come from the same plant at various levels of maturity. Bell peppers are a low-calorie vegetable packed with vitamins and antioxidants. If you prefer a different color, swap it out!
• Mushrooms: I love cooking with mushrooms. They have a meaty feel while still packing in the nutrients you can only get from vegetables.
• Bok Choy: This Chinese cabbage is loaded healthy benefits, including choline. Choline is an anti-inflammatory that helps improve sleep, muscle movement, learning, and memory. This highly nutritious vegetable contains more vitamin A and C than spinach.
• Garlic: You know I can’t cook anything without fresh garlic :) Added flavor and loads of antioxidants.
• Thai Chili Pods: You can usually find these in the ethnic food section of your grocery store or Asian grocery stores. They can easily be replaced in this recipe with dried red pepper flakes, or left out entirely to skip the spice. The spice level on them is medium.
• Whole Wheat Noodles: Using whole wheat noodles is an easy way to stay full for longer and get the health benefits of whole grains in your diet. 
• Low-Sodium Soy Sauce: A staple for any Asian cuisine. You can also use coconut aminos, or low sodium tamari (a gluten-free soy sauce). Read here about soy sauce substitutes and why you’d choose one.
• Honey: I try to find honey locally, but any raw form will work.
• Scallions: Or green onions.
• Basil: If you’re lucky enough to find Thai basil in your grocery store, I’d definitely grab that. If all you can find is regular basil, that works too. Fresh is best for this recipe.

Recipe Tips

How to make this Healthy Drunken Noodles Recipe in the Instant Pot

This recipe takes about 20 minutes to prepare and about 6 minutes of total cooking time.

1. Slice your chicken into thin strips, about 1/2 inches thick.
2. Turn your Instant Pot to sauté, and lightly spray the inside of the pot with avocado or olive oil.
3. Prepare your vegetables by peeling your carrots and cutting them into thin strips. Chop bell peppers, mushrooms, and bok choy. Try to cut all of your vegetables about the same size so they cook evenly. 
4. When the oil is hot, sauté the garlic, chili pods, mushrooms, and chicken for 2-3 minutes. Stir well to keep the chicken from sticking together.
5. Add the noodles, soy sauce, honey, and water to the pot, and mix well to make sure everything is combined. 
6. Add the carrots, bell peppers, and bok choy on top of the chicken – do not stir this.
7. Close the lid and turn the pressure valve to Sealing. Cook on manual or high pressure for 3 minutes.
8. When the time is up, quick release the pressure. This means that you’ll move the valve from Sealing to Venting quickly and steam will come out fast. Be careful moving the valve and keep your hands clear of where the steam comes out. 
9. Once the pressure is released and you can open the lid, stir in the scallions and fresh basil.
10. Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

How to make this in the Crockpot

1. Add chicken, chili pods, garlic, soy sauce, water, and honey to the slow cooker. Mix it together so that the chicken is covered.
2. Layer the carrots, bell peppers, mushrooms, and bok choy on top of the chicken.
3. Cover the slow cooker with the lid.
4. Cook on low heat for 2-3 hours until the chicken is cooked through. Add the dry noodles during the last 30 minutes of cooking.
5. Mix in the basil and scallions.
6. Serve and enjoy! Store in an airtight container in the fridge for Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

How to make this healthy Drunken Noodles recipe on the stove

1. Lightly spray a large skillet.
2. Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over medium-high heat.
3. Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
4. Mix in the dry noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
5. Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
6. Remove the lid and mix in the basil and scallions.
7. Serve and enjoy! Store in an airtight container in the fridge for Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

Healthy Eating Plans

This easy Thai Drunken Noodles recipe is the perfect meal to make when watching your diet and craving takeout. Whether you make it with chicken breast or tofu, it’s full of vegetables, whole grains, and minimally processed ingredients.

Weight Watchers

1 serving (about 2 cups) of this recipe is is 4 Blue Points | 6 Green Points | 1 Purple Point | 2023 Points: 7

21 Day Fix/Portion Fix

• The entire recipe is 8 Green Containers, 4 Yellow Containers, 4 Red Containers, and 3 Sweetener Teaspoons 
• Per serving (about 2 cups), count 2 green containers, 1 red container, 1 yellow container, and ¾ sweetener teaspoons

2B Mindset: This is a perfect lunch recipe as written.

More healthy recipes similar to takeout

• Instant Pot Orange Chicken
• Chicken Lo Mein
• Instant Pot Pad Thai Recipe
• Healthy Bang Bang Shrimp Pasta

Print

Healthy Drunken Noodles Recipe

These healthy Drunken Noodles are a traditional Thai favorite! This easy recipe walks you through how to make this recipe in the Instant Pot, in the Crock Pot, or right on the stove using simple healthy ingredients.

Course Main Course

Cuisine Asian, thai

Keyword Drunken Noodles, healthy, Noodles

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4 Servings

Calories 284kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 lb chicken breast cut into thin 1/2-inch strips
• 2 carrots peeled and cut into strips, about 2C
• 1 bell pepper red, chopped
• 2 cups mushrooms
• 3 cups bok choy chopped
• 4 tsp garlic minced
• 2 dried chili pods Thai chilies are best! or you can substitute with 1 tsp crushed red peppers
• 2 cups whole wheat pasta dry
• 1/2 cup low sodium soy sauce I prefer coconut aminos, but you can also use low sodium tamari.
• 1 tbsp honey
• 2 cups water
• 1/2 cup scallions diced
• 1/2 cup basil fresh, chopped

Instructions

Instant Pot:

• Slice your chicken into thin strips (about ½ an inch). 1 lb chicken breast
• Lightly spray the inside of the pot with oil.
• Peel your carrots and cut into thin strips.  Chop bell peppers, mushrooms and bok choy. Try to cut all of your vegetables about the same size so they cook evenly. 2 carrots, 1 bell pepper, 2 cups mushrooms, 3 cups bok choy
• When the oil is hot sauté the garlic, Thai chili pods, mushrooms, and chicken for 2-3 minutes. Stir well to keep the chicken isn’t sticking together. 4 tsp garlic, 2 dried chili pods
• Mix in the noodles, soy sauce, honey, and water. 2 cups whole wheat pasta, 1/2 cup low sodium soy sauce, 1 tbsp honey , 2 cups water
• Add the carrots, bell peppers, and bok choy on top of the chicken, but do not stir.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 
• When time is up quick release the pressure.
• Garnish with scallions and basil. Serve and enjoy! Store in an airtight container in the fridge for Serve and enjoy! Store in an airtight container in the fridge for 3-4 days. 1/2 cup scallions, 1/2 cup basil

Stove top:

• Lightly spray a large skillet.
• Sauté the garlic, red chili pods, mushrooms, and chicken for about 2 minutes over high heat.
• Add the carrots, bell pepper, and bok choy to the skillet. Sauté until the bok choy is wilted.
• Mix in the noodles, soy sauce, honey, and water. Bring the liquid to a boil then, cover and reduce heat to medium/low.
• Let the pasta simmer for 12-15 minutes stirring occasionally until the pasta is cooked.
• Remove the lid and mix in the basil and scallions.
• Serve and enjoy! Store in an airtight container in the fridge for Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

Crockpot:

• Add chicken, chili pods, garlic, soy sauce, water, and honey to the slow cooker. Mix it together so that the chicken is covered.
• Layer the carrots, bell peppers, mushrooms, and bok choy on top of the chicken.
• Cover the slow cooker with the lid.
• Cook on low heat for 2-3 hours until the chicken is cooked through. Add the noodles during the last 15 minutes of cooking.
• Mix in the basil and scallions.
• Serve and enjoy! Store in an airtight container in the fridge for Serve and enjoy! Store in an airtight container in the fridge for 3-4 days.

Video

Notes

This recipe will only work with chicken that is defrosted and sliced into thin slices. If the chicken is cut into thick pieces, it will not have enough time to cook completely.

Weight Watchers

1 serving (about 2 cups) of this recipe is is 4 Blue Points | 6 Green Points | 1 Purple Point | 2023 Points: 7

21 Day Fix/Portion Fix

• • The entire recipe is 8 Green Containers, 4 Yellow Containers, 4 Red Containers, and 3 Sweetener Teaspoons 
  • Per serving (about 2 cups), count 2 green containers, 1 red container, 1 yellow container, and ¾ sweetener teaspoons

2B Mindset: This is a perfect lunch recipe as written.

Nutrition

Calories: 284kcal | Carbohydrates: 30g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 696mg | Potassium: 1024mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8756IU | Vitamin C: 70mg | Calcium: 106mg | Iron: 3mg

The post Healthy Drunken Noodles Recipe appeared first on My Crazy Good Life.

These bite sized lasagnas are easy to make in the Instant Pot using egg bite molds. You could also make them in the oven with cupcake tins. To make this healthier, we add veggies and use ground turkey instead of beef. I also prefer using marinara sauce with no added sugar–it tastes the same as sugar added sauce.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make. If you’re new to the kitchen, or to the Instant Pot, you’ll want to read the article below before heading to the recipe. You’ll find information about ingredients, tips for making this recipe, and even directions for making them in the stove.

If you’re comfortable in the kitchen scroll straight down to the printable recipe for these Lasagna Bites.

Ingredients in Lasagna Bites with Veggies and Turkey

• No sugar added marinara sauce
• Ground turkey
• Italian blend shredded cheese Or just shredded mozzarella
• Ricotta cheese (2%) If you’d
• Zucchini
• Yellow squash If you can only find zucchini or yellow squash, you can just use one of these! I like the color when using both.
• Egg You can use egg whites if you prefer, but the cheese mixture might be a little runny.

How to Make Lasagna Bites in the Instant Pot

1. Spray a little olive oil cooking spray at the bottom of your insert and press the Saute button on your Instant Pot. Brown the ground turkey until no pink is remaining.
2. Turn off the pot and transfer the ground turkey to a large bowl. Add the sauce to the cooked ground turkey and mix well.
3. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
4. Next, layer your ingredients in the silicone egg mold or cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of the cheese mixture, 1 slice yellow squash. Repeat layers until each cup is full.
5. Cover the egg mold with an oven safe silicone food cover or aluminum foil.
6. Add 1 cup water to the bottom of the Instant Pot insert. Stack the silicone molds on your long-handled trivet, but stagger them so the cups aren’t sitting directly on top of each other.
7. Close the lid of your Instant Pot and turn the pressure valve to Sealing. Cook on high pressure using the Manual or Pressure Cook button for 3 minutes. Let the pressure release naturally–this means that when the cook time is up, allow the pot to sit on the counter for 15 minutes or so while the pressure slowly releases. Do not move the valve from Sealing to Venting until 15-20 minutes goes by. This allows the Lasagna Bites to keep cooking.
8. When the lasagna bites are done cooking and the pressure has released from the pot, carefully remove the molds from the Instant Pot and let them rest on a baking sheet for 10 minutes. This will allow the zucchini to soak up the excess liquid it released while cooking.
9. To remove the lasagnas from the mold, place a baking sheet on top of the mold and flip over quickly. Gently press the bottom of each cup and remove the mold. Sprinkle the shredded cheese and broil in the oven to brown the cheese for 3-5 minutes.

How to Make Lasagna Bites in the Oven

1. In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
2. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
3. Next, layer your ingredients together in a cupcake pan or your silicone egg molds placed on a baking sheet. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat layers until each cup is full, then sprinkle the mini lasagna cups with shredded cheese.
4. Cover the pan or molds with aluminum foil. Bake the lasagna bites at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let them rest on the counter for at least 10 minutes before serving.

How to Make Lasagna Bites in the Slow Cooker

1. In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use.
2. Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.
3. Next, layer your ingredients together in silicone cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat the layers until each cup is full, then sprinkle each lasagna with shredded cheese.
4. Carefully arrange your mini lasagnas in the silicone cupcake liners in the bottom of the slow cooker insert. Cover the slow cooker with the lid. Cook on low heat for 3-4 hours or high heat for 1-2 hours.

Recipe Tips

• I highly recommend making these in the Instant Pot or stovetop for the most consistent results.
• If you can’t find zucchini and yellow squash, you can use one or the other–or any other long squash, like Mexican squash.
• When you’re buying the squash, keep in mind that they’ll need to be thin enough to fit inside the silicone molds or cupcake tins that you’re using.
• Top with fresh chopped basil or grated parmesan cheese.

Healthy Eating Plans

21 Day Fix/Portion Fix:

Be sure to count the squash in your green container and adjust the container counts as needed.

For the entire recipe: (I always give you these counts so it’s easier for you to recalculate the containers if you change something in the recipe): 4 green containers, 1 oil tsp, 3 1/2 red containers, and 2 blue containers.

For each lasagna bite (serving is two-three of these): just over 1/4 green container, Negligible oil tsp (I don’t even count it), 1/4 red container, and 1/6 blue container.

2B Mindset:

This recipe can be eaten for lunch alongside an FFC or it’s a complete dinner recipe!

Trim Healthy Mama:

This is an S recipe for Trim Healthy Mama.

Weight Watchers:

4 Blue Plan Points| 5 Green Plan Points | 4 Purple Plan Points | 2023 Points: 1 pointwhen using low salt tomato juice and fat free cheeses.

More recipes using egg bite molds

• Peanut Butter Lava Cakes
• Instant Pot Meatloaf Bites
• Starbucks Egg White Bites
• Starbucks Bacon Egg Bites Recipe

Print

Mini Lasagna Bites with Veggies and Ground Turkey

Mini Lasagna Bites are a healthy option that will satisfy your craving for lasagna! I love pairing these mini lasagnas with a side salad or roasted vegetables-they're perfect for dinner or as a side!

Course Main Course

Cuisine American

Keyword Easy Lasagna, Instant Pot Lasagna, Lasagna Bites, Lasagna Stacks, Mini Lasagna

Prep Time 25 minutes minutes

Cook Time 3 minutes minutes

Release Time 20 minutes minutes

Total Time 48 minutes minutes

Servings 7 Servings

Calories 172kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Egg Bite Molds
• Silicone Covers

Ingredients

• 1/2 lb ground turkey
• 1 cup marinara sauce no added sugar
• 2/3 cup mozzarella cheese shredded
• 3/4 cup ricotta cheese reduced fat
• 1/2 zucchini sliced 1/4 inch thick
• 1/2 yellow squash sliced 1/4 inch thick
• 1 egg

Instructions

Instant Pot:

• Spray a little olive oil cooking spray at the bottom of your insert and press the Saute button on your Instant Pot. Brown the ground turkey until no pink is remaining. 1/2 lb ground turkey
• Turn off the pot and transfer the ground turkey to a large bowl. Add the sauce to the cooked ground turkey and mix well. 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture. 2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 egg
• Next, layer your ingredients in the silicone egg mold or cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of the cheese mixture, 1 slice yellow squash. Repeat layers until each cup is full. 1/2 zucchini , 1/2 yellow squash
• Cover the egg mold with an oven safe silicone food cover or aluminum foil.
• Add 1 cup water to the bottom of the Instant Pot insert. Stack the silicone molds on your long-handled trivet, but stagger them so the cups aren't sitting directly on top of each other.
• Close the lid of your Instant Pot and turn the pressure valve to Sealing. Cook on high pressure using the Manual or Pressure Cook button for 3 minutes. Let the pressure release naturally.
• When the lasagna bites are done cooking and the pressure has released from the pot, carefully remove the molds from the Instant Pot and let them rest on a baking sheet for 10 minutes. This will allow the zucchini to soak up the excess liquid it released while cooking.
• To remove the lasagnas from the mold, place a baking sheet on top of the mold and flip over quickly. Gently press the bottom of each cup and remove the mold. Sprinkle the shredded cheese and broil in the oven to brown the cheese for 3-5 minutes.

Oven:

• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use. 1/2 lb ground turkey, 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture.2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 egg
• Next, layer your ingredients together in a cupcake pan or your silicone egg molds placed on a baking sheet. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat layers until each cup is full, then sprinkle the mini lasagna cups with shredded cheese. 1/2 zucchini , 1/2 yellow squash
• Cover the pan or molds with aluminum foil. Bake the lasagna bites at 350 degrees for 25-30 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown. Let them rest on the counter for at least 10 minutes before serving.

Slow Cooker:

• In a skillet, brown the ground turkey on medium-high heat and then mix in the marinara sauce. Set aside until ready to use. 1/2 lb ground turkey, 1 cup marinara sauce
• Mix together the shredded cheese, ricotta, and egg to make a cheese mixture. 2/3 cup mozzarella cheese, 3/4 cup ricotta cheese, 1 egg
• Next, layer your ingredients together in silicone cupcake liners. Layer in order: 1 tbsp meat sauce, 1 slice of zucchini, a dollop of cheese mix, 1 slice yellow squash. Repeat the layers until each cup is full, then sprinkle each lasagna with shredded cheese. 1/2 zucchini , 1/2 yellow squash

Video

Notes

Recipe Tips

• I highly recommend making these in the Instant Pot or stovetop for the most consistent results.
• If you can’t find zucchini and yellow squash, you can use one or the other–or any other long squash, like Mexican squash.
• When you’re buying the squash, keep in mind that they’ll need to be thin enough to fit inside the silicone molds or cupcake tins that you’re using.
• Top with fresh chopped basil or grated parmesan cheese.

Healthy Eating Plans

21 Day Fix/Portion Fix:

Be sure to count the squash in your green container and adjust the container counts as needed.

For the entire recipe: (I always give you these counts so it’s easier for you to recalculate the containers if you change something in the recipe): 4 green containers, 1 oil tsp, 3 1/2 red containers, and 2 blue containers.

For each lasagna bite (serving is two-three of these): just over 1/4 green container, Negligible oil tsp (I don’t even count it), 1/4 red container, and 1/6 blue container.

Trim Healthy Mama:

This is an S recipe for Trim Healthy Mama.

Weight Watchers:

4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points | The points for the new 2022/2023 points plan is 1, when using low salt tomato juice and fat free cheeses.

Nutrition

Calories: 172kcal | Carbohydrates: 5g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 357mg | Potassium: 459mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 10mg | Calcium: 156mg | Iron: 1mg

The post Lasagna Bites with Veggies and Ground Turkey appeared first on My Crazy Good Life.

It’s a one pot meal that your whole family will enjoy and it’s even better the next day, making this simple recipe perfect for meal prep.

You’ll find two different ways to cook this buffalo pasta and they can both be done and on the dinner table in less than 30 minutes! This is the perfect comfort food for wing lovers, and a great way to get veggies into picky eaters.

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy for all of our readers to follow. Whether you’re new to the kitchen or have been cooking all your life, we want you to be able to easily recreate our recipes.

In this post you’ll find ingredient information, detailed cooking instructions, helpful tips, and healthy eating plan calculations. If you want to skip past all that, you can scroll to the bottom of the page where you’ll find the easy to print recipe card for stovetop or Instant Pot Buffalo Chicken Pasta.

Ingredients in Buffalo Chicken Pasta

• Olive oil
• Chicken breast: I use boneless skinless chicken breasts and cut them into small pieces so they cook evenly.
• Garlic: I use garlic powder, but minced garlic would work well too.
• Onion powder
• Black pepper
• Dill (dried)
• Parsley (dried)
• Cauliflower: cauliflower is low in calories, high in fiber, and packed full of nutrients. Once it’s cooked and blended into the creamy wing sauce, you can’t even taste it.
• Frank’s hot sauce: make sure you get the original Frank’s Red Hot Sauce, and not Buffalo.
• Cottage cheese: it might seem strange, but trust me on this one – you can’t taste it. I love using cottage cheese in place of cream cheese since it contains less fat and fewer calories, and once it’s blended you can’t tell the difference anyway.
• Plain Greek yogurt: Greek yogurt is a great alternative to sour cream. It’s got a high protein content and helps to create a creamy, cheesy pasta sauce for this recipe.
• Shredded cheese: I use cheddar cheese, but shredded mozzarella cheese or sharp cheddar cheese would work well too.
• Brown rice flour: this gluten free option helps to thicken the sauce. You can use regular flour, too, if that’s all you have.
• Whole wheat pasta: nutrition facts are calculated using whole wheat penne pasta, but you can use whatever you prefer. Gluten free pasta would be a perfect option if you’re making this for someone with gluten allergies.

How to make Buffalo Chicken Pasta in the Instant Pot

1. Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned.
2. Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed.
3. Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing.
4. Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it. This means that after the pot is done cooking, allow it to sit without touching it for 6-10 minutes. The contents will still be cooking. After that time, move the Sealing valve to the Vent position and allow the steam to come out. 
5. While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente.
6. In a high speed blender, mix together the contents of your pot, then add in the cottage cheese and Greek yogurt to create a creamy sauce. 
7. Blend the sauce until smooth, then add the cheese and brown rice flour. Blend until all melted together, then pour the sauce over cooked whole wheat pasta.

How to make Buffalo Chicken Pasta on the stove

1. Heat a large skillet over medium heat on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
2. Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
3. Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is very tender.
4. While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente.
5. Blend together the contents of the pan, then add the cottage cheese and Greek yogurt to make the sauce. 
6. Once the sauce is blended, add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve on top of whole wheat pasta. 

Recipe Tips

This is a great meal for easy meal prep!

• Leftover buffalo chicken pasta can be stored in the refrigerator, in individual portions, and then be reheated in the microwave for a quick lunch.
• The sauce also freezes well. Sometimes I will double the recipe to make extra buffalo sauce, then store it in the freezer in an airtight container. When I’m ready to use it, I thaw it in the fridge and then heat in the microwave. Here’s a little trick: freeze the sauce in a thin single layer for quicker thawing.
• Some great options for toppings include green onions, blue cheese crumbles, red pepper flakes, or diced bell pepper.
• If you want to make this into a healthy buffalo chicken pasta bake, place the pasta with sauce into a casserole dish and top with bread crumbs, then set the dish under the broiler for a few minutes for it to crisp up.

Healthy Eating Plans

21 Day Fix

Entire recipe: 6 Red Containers, 4 Green Containers, 1 teaspoon, 4 Blue Containers, 16 1/2 Yellow Containers

Per serving: 3/4 Red Container, 1/2 Green Container, 1/2 Blue Container, 2 Yellow Containers, negligible teaspoons

Weight Watchers

On the new 2023 Weight Watchers Plan, this counts as 4 points when using fat free Greek yogurt, fat free cottage cheese, and fat free shredded cheese.

More healthy recipes

• Healthy Buffalo Chicken Dip
• How to Make Rotisserie Chicken
• Slow Cooker Chicken Broth
• Dairy Free Ranch Dressing
• Easy & Delicious Game Day Recipes

Print

Buffalo Chicken Pasta with Hidden Veggies Recipe

This easy buffalo chicken pasta recipe is a family favorite in my house, and is a great addition to your weekly meal rotation. This pasta dish is topped with a protein packed spicy buffalo sauce and can be cooked in the Instant Pot or on the stovetop.

Course Main Course

Cuisine American

Keyword buffalo cauliflower, buffalo chicken

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Assembly Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Calories 381kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Vitamix Blender
• Enameled Cast Iron Pan

Ingredients

• 1 tsp olive oil
• 1 lb chicken breast cut into bite sized pieces
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/2 tsp dill dried
• 1/2 tsp parsley dried
• 1 head cauliflower
• 3/4 cup hot sauce (Frank's ORIGINAL, not Buffalo)
• 1 box whole wheat pasta about 4 cups
• 3/4 cup cottage cheese
• 3/4 cup Greek yogurt plain, 2%
• 1 cup cheddar cheese shredded
• 2 tbsp brown rice flour

Instructions

Instant Pot Directions

• Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil 1 lb chicken breast
• Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 1/2 tsp dill 1/2 tsp parsley
• Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower 3/4 cup hot sauce (Frank's ORIGINAL, not Buffalo)
• Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it.
• While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente. 1 box whole wheat pasta
• In a high speed blender, mix together the contents of your pot, cottage cheese, and Greek yogurt to create a creamy sauce. 3/4 cup cottage cheese 3/4 cup Greek yogurt
• Blend the sauce until smooth, then add the cheese and brown rice flour. Blend until all melted together, then pour the sauce over cooked whole wheat pasta. 1 cup cheddar cheese 2 tbsp brown rice flour

Stovetop Directions

• Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
• Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
• Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is very tender.
• While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente.
• Blend together the contents of the pan, cottage cheese, and Greek yogurt to make the sauce. 
• Add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve on top of whole wheat pasta. 

Notes

Recipe Tips:

This is a great meal for easy meal prep!

• Leftover buffalo chicken pasta stored in the refrigerator in individual portions and can then be reheated in the microwave for a quick lunch.
• The sauce also freezes well. Sometimes I will double the recipe to make extra buffalo sauce, then store it in the freezer in an airtight container. When I’m ready to use it, I thaw it in the fridge and then heat in the microwave. Here’s a little trick: freeze the sauce in a thin single layer for quicker thawing.
• Some great options for toppings include green onions, blue cheese crumbles, red pepper flakes, or diced bell pepper.
• If you want to make this into a healthy buffalo chicken pasta bake, place the pasta with sauce into a casserole dish and top with bread crumbs, then set the dish under the broiler for a few minutes for it to crisp up.

21 Day Fix:

Entire recipe: 6 Red Containers, 4 Green Containers, 1 teaspoon, 4 Blue Containers, 16 1/2 Yellow Containers

Per serving: 3/4 Red Container, 1/2 Green Container, 1/2 Blue Container, 2 Yellow Containers, negligible teaspoons

Weight Watchers

On the new 2023 Weight Watchers Plan, this counts as 4 points when using fat free Greek yogurt, fat free cottage cheese, and fat free shredded cheese.

Nutrition

Calories: 381kcal | Carbohydrates: 45.2g | Protein: 28.1g | Fat: 9.3g | Saturated Fat: 3.5g | Cholesterol: 55mg | Sodium: 1042mg | Potassium: 582mg | Fiber: 5.7g | Sugar: 3.6g | Calcium: 170mg | Iron: 2mg

The post Buffalo Chicken Pasta with Hidden Veggies appeared first on My Crazy Good Life.