Our Instant Pot Buffalo Chicken Bites are the perfect dish to enjoy on game day, but also healthy enough to make anytime a craving hits. Our buffalo chicken bites are made with simple ingredients, yet full of delicious buffalo sauce flavor that make this the perfect appetizer!  

Classic buffalo wings are deep fried, tossed in butter, then tossed in buffalo sauce. Even Instant Pot buffalo chicken wings are typically not the best choice for your healthy eating plan.

Chicken wings are made up almost entirely of fat, and while butter is fine in moderation, the sheer amount used in most wing recipes is not. This healthy chicken recipe hits all your favorite buffalo sauce flavors, and is more filling because you’re getting the meat, not just skin.

While this recipe is written for the Instant Pot, you can cook it in any electric pressure cooker! It takes about 15 minutes. These spicy, buttery, Buffalo Chicken Boneless Wings are a healthy homemade version alternative to traditional buffalo wings. 

Boneless buffalo chicken bites go great with a side of celery sticks, carrot sticks, turnip fries, and homemade ranch dressing dipping sauce.

Our bite-sized pieces are the perfect protein to share with family and friends. It’s an easy appetizer, and I guarantee your friends will be asking for this recipe. 

Where’s the Recipe?

My readers come from all levels of experience in the kitchen and I receive a lot of questions about recipes. To better serve everyone, I’m committed to put a ton of helpful information in all of my posts.

If you’d like to skip over buffalo chicken ingredient information, the recipe tips, and healthy eating plan calculations, please simply scroll to the bottom of the page, where you will find the easy to print Instant Pot Buffalo Chicken Bites recipe card!

Ingredients in Instant Pot Buffalo Chicken Bites

• Chicken breast: Chicken breasts are a healthy low carb protein source. Boneless skinless chicken breasts work great for this recipe. If you prefer dark meat you can use boneless skinless chicken thighs for this buffalo chicken recipe.
• Cayenne pepper: Cayenne blends nicely with the hot sauce to create the perfect spicy flavor for your buffalo sauce. If you need to tame the spice level a bit, feel free to omit or decrease the amount of cayenne pepper. 
• Butter: I use butter in this buffalo chicken recipe, because traditional fried chicken bites have that delicious buttery flavor. If you prefer, you can use another type of fat like avocado oil or olive oil to cook your chicken in.
• Black pepper: Good seasoned chicken needs black pepper.
• Franks Hot Sauce: There are a lot of different buffalo sauces available, but I prefer the original Frank’s red hot sauce. Traditional buffalo sauce has a ton of extra ingredients in it that make it less healthy. The Frank’s red hot sauce is just salt, peppers, and vinegar. This is all you need and you will still get all the buffalo flavor. You won’t miss the extra stuff, I promise!
• (Optional) Ranch Seasoning: If you need to make some dip, our ranch seasoning is the best! Scroll down to find the recipe for our ranch dip in the recipe tips below.

How to Make Instant Pot Buffalo Chicken Bites

Time needed: 16 minutes

1. Slice & Sauté: First you will want to slice your chicken breasts into bite size pieces or strips, and then turn your pot to Sauté. Next melt your butter in the pot. Once the butter is melted, place the chicken, seasonings, and 1/2 cup of buffalo sauce (reserve an extra 1/4 cup of buffalo sauce to add at the end) into your pot with the melted butter. Finally, place chicken in a single layer. Make sure to avoid overlapping of the chicken pieces.  
2. Pressure Cook: Close and lock the Instant Pot lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
3. Quick Release: Once the cook time is complete, quick release the pressure and then remove the lid. The chicken is cooked when a meat thermometer reads the internal temperature of the buffalo bites to 165 degrees F. Using a slotted spoon, remove chicken and drizzle the remaining 1/4 cup of buffalo sauce on top and then eat now, or skip ahead to Step 4 for my preferred method.
4. Optional Broil: Transfer the cooked chicken to a baking sheet and drizzle it with the remaining ¼ cup of buffalo sauce. Then broil for 2-3 minutes until the buffalo sauce is thickened and the chicken bites are golden brown. Let cool for about 5 minutes and then serve with carrots, celery, or your favorite sides like ranch or blue cheese dressing.

Recipe Tips

• This recipe goes perfectly with our ranch dip. If you need to make some dip, this ranch seasoning is the best! Take a small container of plain Greek yogurt, and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley, and 1/2 tsp dill. Stir to combine.
• If you’re making this recipe with frozen chicken breasts, increase the cook time to 16 minutes and cut into bite-sized pieces after it’s cooked. 
• If you’re short on time you can skip broiling and just toss the cooked chicken with the remaining buffalo sauce, but broiling is the best way to get that golden brown crispy exterior.
• Our Instant Pot Buffalo Chicken Bites are most delicious when they are fresh. However, you may save any remaining chicken leftovers for meal prep by storing in an airtight container in the refrigerator. To reheat simply warm the buffalo chicken bites in an air fryer basket on low, or in the oven at a low temperature. 

Healthy Eating Plans

Weight Watchers Instant Pot Buffalo Chicken Bites

See this post for our WW Buffalo Chicken Bites.

21 Day Fix Instant Pot Buffalo Chicken Bites

For the entire recipe: 8 Red Containers, 6 Teaspoons. 

Per Serving: 1 Red Container, ¾ Teaspoon. 

2B Mindset Instant Pot Buffalo Chicken Bites

Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner. 

Trim Healthy Mama Instant Pot Buffalo Chicken Bites

These buffalo chicken bites are a THM-S recipe with no changes.

Love all things buffalo chicken? Try these other healthy buffalo sauce recipes:

• 21 Day Fix Buffalo Chicken Dip Shredded buffalo chicken dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional buffalo chicken dip can be high in calories and fat. This healthy buffalo dip uses shredded chicken breasts, plus cottage cheese and Greek yogurt, instead of cream cheese, to lighten things up without sacrificing flavor.
• Frozen Cauliflower In Air Fryer I’m always looking for a good recipe using buffalo sauce. These Buffalo Cauliflower Bites are so easy to make and are the perfect appetizer, snack, or side dish.
• Buffalo Cauliflower Mac and Cheese Buffalo sauce recipes are usually a big hit in our house, so I was excited to try out this great recipe for my family. It’s a healthy buffalo cauliflower mac and cheese recipe with shredded chicken, and is a great way to get in some extra protein and veggies!
• Healthy Buffalo Chicken Roll Ups These Buffalo Chicken Breasts Roll Ups are a delicious quick dinner recipe! Mixing cottage cheese with buffalo sauce and ranch spices gives these roll ups a spicy and creamy center that’s a satisfying main course cuisine.
• Buffalo Pasta with Shredded Chicken 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 made with shredded chicken breasts and is topped with a protein packed spicy buffalo sauce. It’s one of my favorite Instant Pot recipes.
• Buffalo Cauliflower Dip I add chicken breasts to this shredded chicken buffalo cauliflower dip to really get in some extra protein. It’s a healthy, game day appetizer that you can cook in the Instant Pot, slow cooker, or on the stove top.

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Buffalo Chicken Bites

These spicy, buttery, Instant Pot Buffalo Chicken Boneless Wings are the perfect healthy recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Bites

Prep Time 5 minutes minutes

Cook Time 11 minutes minutes

Total Time 16 minutes minutes

Servings 8

Calories 222kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Sealing Rings

Ingredients

• 2 lbs chicken breast defrosted, cut into strips (I’ve also used frozen chicken breasts, please see below)
• 2 tbsp butter
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1/2 cup Franks Red Hot Sauce not buffalo sauce
• 1/4 cup Franks Red Hot Sauce save for after chicken has been cooked

US Customary – Metric

Instructions

• Slice your chicken into bite-size strips. 2 lbs chicken breast
• Set your Instant Pot to sauté and melt your butter. Once melted, add your chicken and seasoning. Then, stir in ½ cup of Franks Hot Sauce and stir well. 2 tbsp butter, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 cup Franks Red Hot Sauce
• Close and lock the lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
• Remove the chicken from the pot. You can drizzle the remaining hot sauce on it and eat it now, or broil on a baking sheet. 1/4 cup Franks Red Hot Sauce
• Optional: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil. Brush the chicken with the additional 1/4 cup hot sauce. Brown the chicken and thicken the sauce by placing under the broiler for 3 minutes. Turn the chicken over and repeat on the other side. Let the chicken cool 5 minutes before serving.

Video

Notes

Healthy Eating Plans:  

• 21 Day Fix/Portion Fix: For the entire recipe: 8 Red Containers, 6 Teaspoons. Per Serving: 1 Red Container, ¾ Teaspoon. 
• 2B Mindset: Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner. 
• Trim Healthy Mama: This is a THM-S recipe with no changes.
• Weight Watchers: See this post for the WW version.

Nutrition

Calories: 222kcal | Carbohydrates: 1g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 762mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Buffalo Chicken Bites appeared first on My Crazy Good Life.

This Healthy Cauliflower Fried Rice Recipe is an easy and absolutely delicious weeknight meal. It’s one of my favorite gluten free recipes and it can be cooked in the Instant Pot, slow cooker, or right on the stove top!

I love making this Healthy Cauliflower Rice for my family because it is an easy way to get all the veggies into your diet. My family loves it because they love fried rice, and this healthier version tastes just as good as typical fried rice.

Chicken cauliflower rice is a low carb, keto, healthy meal, and is so easy to adapt to your preferences!

Where’s the recipe?

We have readers of all different cooking abilities that visit My Crazy Good Life. Whether you are new in the kitchen or have been cooking your whole life, we want our recipes to be easy for you to follow.

Because of that, we write our posts with a lot of information. Below you will find ingredient info, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can simply scroll down to the bottom of the page where you will find the easy to print Healthy Cauliflower Fried Rice recipe card.

Ingredients in Cauliflower Fried Rice

• Olive oil: I use olive oil in this fried rice recipe but coconut or avocado oil would work well too.
• Garlic: fresh minced garlic is so delicious in this cauliflower fried rice.
• Onion: choose your favorite variety! I usually use red or yellow onion in this healthy fried rice.
• Chicken thighs: cooked chicken is a great source of protein. I used chicken thighs in this fried rice recipe, but you can use chicken breast, or even omit the chicken entirely and add cubed tofu if you’d like.
• Bell peppers: bell peppers are loaded with vitamins and minerals, and are especially high in vitamin C. Choose you favorite color variety of bells, they’re all healthy food.
• Zucchini: zucchini is a mild fruit (yes, fruit) that may offer several health benefits, ranging from improved digestion to a lower risk of heart disease.
• Cauliflower: for this cauliflower fried rice I use fresh cauliflower and cut it into florets. You can use frozen cauliflower or frozen cauliflower rice, but I would cook it separately and then add it at the end.
• Coconut aminos: coconut aminos are a great choice for replacing soy sauce if you have gluten, soy, sugar, or other food allergies found in soy sauce. If you can’t find coconut aminos you can use low sodium soy sauce, or tamari (which is another awesome soy sauce alternative) in this fried rice recipe.
• Lime juice: I love using lime juice in this recipe. It adds a fresh and bright taste that you’ll love!
• Eggs: not only do eggs add great taste and help hold fried rice together, they are also considered a complete source of high quality protein because they contain all nine essential amino acids.
• Green onions (optional): chopped green onions add a nice flavor and pop of color to your fried rice.

How to cook cauliflower rice in the Instant Pot

1. Add the olive oil to the Instant Pot and press the sauté button to heat the oil.
2. Sauté onions and garlic in the Instant Pot for about 1 minute until they start to soften.
3. Add the chicken and let brown for 2-3 minutes.
4. Once the chicken has browned dump in the peppers, zucchini, cauliflower, coconut aminos, and lime juice.
5. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
6. Open the lid. Use a fork and break apart the cauliflower into small pieces to make your riced cauliflower rice. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
7. Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
8. In a small bowl whisk the eggs then slowly pour the beaten eggs into the empty side of the Instant Pot to make your scrambled eggs. You can spray your pot with coconut or olive oil first if you need to.
9. Scramble the eggs and then mix together the eggs and cauliflower rice.
10. Serve cauliflower fried rice immediately and top with optional green onions, or store in an airtight container in the refrigerator.

How to cook cauliflower fried rice in the slow cooker

1. Add all the ingredients to your slow cooker except the cheese and eggs.
2. Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
3. Remove the lid and, using a fork, break the cauliflower into pieces to make your cauliflower rice.
4. Mix in the cheese and allow it to melt.
5. In a skillet, cook the scrambled eggs and then mix them with the cauliflower rice in the slow cooker.
6. Serve cauliflower fried rice immediately and top with optional green onions.

Make this cauliflower fried rice on the stove top

1. Heat the oil in high heat in a large skillet.
2. In your hot pan, sauté the garlic and onions for 1-2 minutes until they start to soften.
3. Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes.
4. Turn the stove to medium heat. Add the cauliflower, lime juice, and aminos to the skillet.
5. Cover the skillet and allow the cauliflower to cook for 10 minutes or until it is tender and broken easily with a fork.
6. Use a fork to break up the cauliflower to make your cauliflower rice.
7. Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
8. In a small bowl whisk the eggs then slowly pour the whisked eggs into the empty side of the skillet to cook.
9. Scramble the eggs and then mix together the eggs and cauliflower fried rice. Serve fried rice immediately and top with optional chopped green onions.

Recipe tips

• Cutting a head of raw cauliflower can be intimidating. If you’d like some pointers on how to get your cauliflower ready to make cauliflower fried rice, you can find tips here.
• I love making this cauliflower fried rice for meal prep. Just cook as directed above and store in an airtight container in the fridge for 3 – 5 days.
• I don’t recommend freezing this because you will end up with mushy fried rice. If you are cooking for one and really feel like you won’t be able to use this up before it would go bad, I’d recommend cutting the recipe in half.
• If you choose to cut the recipe in half, just take half the amount of ingredients and cook as described for your chosen method. It’s not necessary to alter the cooking times, everything will come out just fine.
• One of the reasons I love this cauliflower fried rice is because it is so versatile! Sub fresh broccoli for the zucchini, or add in frozen peas. Craving the nutty aroma of toasted sesame oil? Splash a tiny bit of toasted sesame oil to your cauliflower fried rice when it’s done cooking. If you like a little heat, sprinkle on some red pepper flakes at the end.
• Don’t forget to adjust your containers or points if you make any changes to this cauliflower fried rice recipe.

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

Entire recipe: 8 green containers, 5 red containers, Optional 1 blue container if you add cheese.

Per serving: (makes 4 servings) 2 green containers, 1 1/4 red container, Negligible (optional) blue per serving

Weight Watchers

Each serving of this cauliflower fried rice is 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points when using skinless chicken thighs.

This cauliflower rice is a better option than regular fried rice. It’s a low point recipe for lunch, dinner, and for meal prepping. I didn’t factor in any of the optional ingredients so be sure you add those in if you are adding cheese.

If you are looking for ways to reduce the points you can always make this with boneless skinless chicken breasts, which will remove most of the points. Personally I use the thighs because it makes this cauliflower rice more flavorful.

Trim Healthy Mama

This would be a crossover recipe on THM and you would need to make the following substitutions:

• Coconut Aminos: use “Liquid Aminos” instead
• Olive oil: use MCT or coconut oil
• Use chicken breasts instead of thighs to bring down the fat content in the cauliflower rice. If it’s under 5 grams you can count this as an E!

Looking for more healthy Asian recipes like this fried rice?

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is vegan and gluten free, and it is packed with protein and nutrients. 
• Instant Pot Orange Chicken Serve this healthy Orange Chicken with brown rice or cauliflower rice for a healthy complete meal. This Orange chicken has a sweet and savory sauce that you will love!
• Chicken Lo Mein This Healthy Chicken Lo Mein stir fry is an easy and healthy recipe to make in your Instant Pot or on the stove top.
• Bang Bang Shrimp Pasta I love making Chinese food at home, and this healthy Bang Bang Shrimp pasta is one of my favorite shrimp recipes to make.
• Healthy Drunken Noodles This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love. It comes together fast and works great for a weeknight meal.

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Healthy Cauliflower Fried Rice

This Cauliflower Fried Recipe is an easy and delicious weeknight meal! Cauliflower Chicken Fried Rice is low carb and keto, healthy and so easy to adapt for your preferences!

Course Main Course

Cuisine Chinese

Keyword 21 Day Fix, cauliflower rice, healthy, Recipes, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Enameled Cast Iron Pan

Ingredients

• 1 tsp olive oil
• 1 tsp garlic minced
• 1/2 cup onion diced
• 1 lb. chicken thighs chopped
• 1 cups bell pepper diced
• 1 1/2 cups zucchini diced
• 5 cups cauliflower cut into florets
• 3 tbsp coconut aminos or low sodium tamari or soy sauce
• 1 tbsp lime juice
• 2 eggs

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

• Add the olive oil to the Instant Pot and press the sauté button to heat the oil.1 tsp olive oil
• Saute the garlic and onions in the Instant Pot for about 1 minute until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken and let brown for 2-3 minutes.1 lb. chicken thighs
• Once the chicken has browned dump in the bell peppers, zucchini, cauliflower, coconut aminos, and lime juice. 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower, 3 tbsp coconut aminos, 1 tbsp lime juice
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” button for 1 minute. Release the pressure by doing a quick release.
• Open the lid. Use a fork to break apart the cauliflower into small pieces to make your “rice”. If there is a lot of liquid from the cauliflower and zucchini drain some of the liquid. You’ll want to keep about 2 tbsp of liquid for added flavor.
• Mix in the optional cheese until it is melted. Then push the cauliflower rice to the side and turn the Instant Pot back to sauté mode.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the Instant Pot to cook.You can spray your pot with coconut or olive oil first if you need to. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Stove Top:

• Heat the oil in high heat in a skillet. 1 tsp olive oil
• Sauté the garlic and onions for 1-2 minutes until they start to soften. 1 tsp garlic, 1/2 cup onion
• Add the chicken, zucchini, and bell peppers. Let them sauté for 1-2 minutes. 1 lb. chicken thighs , 1 1/2 cups zucchini, 1 cups bell pepper
• Turn the stove to medium heat. Add the cauliflower, lime juice, and coconut aminos to the skillet. Cover the skillet and allow the cauliflower to cook for 10-15 minutes or until it is tender and broken easily with a fork. 5 cups cauliflower, 1 tbsp lime juice, 3 tbsp coconut aminos
• Use a fork to break up the cauliflower to form your “rice”.
• Mix in the cheese until it is melted. Then push the cauliflower rice to the side.
• In a small bowl whisk the eggs then slowly pour the eggs into the empty side of the skillet to cook. 2 eggs
• Scramble the eggs and then mix together the eggs and cauliflower fried “rice.” Serve or pack for meal prep.

Slow Cooker:

• Add all the ingredients to your slow cooker except the cheese and eggs. 1 tsp olive oil, 1 tsp garlic, 1/2 cup onion, 1 lb. chicken thighs , 1 cups bell pepper, 1 1/2 cups zucchini, 5 cups cauliflower
• Cover with the lid and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the chicken is cooked and the cauliflower is tender.
• Remove the lid and break the cauliflower into pieces with a fork.
• Mix in the cheese and allow it to melt.
• In a skillet scramble the eggs then mix them into with the fried rice in the slow cooker. 2 eggs
• Serve or pack for meal prep.

Video

Notes

21 Day Fix: Entire recipe: 8G 5R Optional 1B | Per serving: (4 servings) 2G 1 1/4 R Negligible (optional) blue per serving | 

Weight Watchers: 4 2023 Plan Points | 4 Blue Plan Points | 5 Green Plan Points | 4 Purple Plan Points

Nutrition

Calories: 362kcal | Carbohydrates: 15g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 193mg | Sodium: 417mg | Potassium: 866mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1467IU | Vitamin C: 119mg | Calcium: 64mg | Iron: 2mg

The post Healthy Cauliflower Fried Rice appeared first on My Crazy Good Life.

This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

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Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

Buffalo chicken dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional buffalo chicken dip can be high in calories and fat. This healthy buffalo dip uses cottage cheese and Greek yogurt to lighten things up without sacrificing flavor.

Healthy buffalo chicken dip is a reader favorite and a great way to enjoy your favorite appetizer without all the guilt. It’s perfect for parties, potlucks, game day, or even just a night in with friends. So next time you’re looking for a delicious and satisfying snack, give this easy buffalo chicken dip recipe a try!

Where’s the Recipe?

My community has readers from all levels of experience in the kitchen, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I am committed to giving you a ton of helpful information in all of my posts.

If you’d like to skip over the information about freezing, swapping ingredients, and healthy eating plans, please simply scroll to the bottom of the page where you will find this easy to print healthy Buffalo Chicken Dip recipe.

Ingredients in Healthy Buffalo Chicken Dip with Cottage Cheese

• Chicken: Chicken is a good source of protein. You can use breasts, thighs, or even rotisserie chicken in this recipe. If using rotisserie or leftover chicken, start at step three with making your sauce.  
• Cottage Cheese: Look for 2% small curd cottage cheese. It saves you calories without being heavily processed. If you’re concerned about sodium, read here for how to lower the sodium in cottage cheese.
• Greek Yogurt: Just like the cottage cheese you’ll want to look for the 2% variety of Greek yogurt. Make sure you get plain Greek yogurt–you don’t want any vanilla in your buffalo chicken.  
• Hot Sauce: This is important, make sure and get Frank’s Red Hot Sauce, not Buffalo or Wing sauce. The buffalo sauce has a lot of extra ingredients that you just don’t need. 
• Cheese: This is optional. If you want to add extra cheese you can use your favorite variety. Some good choices are cheddar, pepper jack, colby jack, or mozzarella cheese. 
• Homemade Ranch Dressing: garlic powder, onion powder, dried dill weed, dried parsley, and black pepper– measurements for the ranch seasoning are in the printable recipe below.

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese in the Instant Pot

1. Cook your chicken: First, place your chicken breasts into the bottom of your Instant Pot. To ensure they cook fully, be careful not to stack them. Cover with 1 cup of water.
2. Pressure cook: Close and lock the lid of your Instant Pot and then turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
3. Prepare your sauce: While the chicken is cooking, blend together the cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy.
4. Natural release: When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a mixer to shred your chicken.
5. Mix in your sauce: Turn your Instant Pot to Sauté, then add the yogurt and hot sauce mixture to your shredded chicken. Stir well and cook until the liquid begins to bubble. If you’re using any cheese, add it in now.
6. Broil: This step is optional, but I love to slightly crisp the top of the creamy buffalo chicken dip. To do that, transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly.
7. Optional Garnish: Add any additional garnishes at this point. These ingredients aren’t included in the nutrition or special diet info below. 

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese in the Crock Pot

1. Place chicken breasts in a Crockpot and cook on high heat for 4 hours. 
2. Once your chicken is fully cooked shred it with two forks or a hand mixer.
3. Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 
4. Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours.
5. Optional: Place your slow cooker insert under your broiler for 4-6 minutes until lightly browned.

How to Make Healthy Buffalo Chicken Dip with Cottage Cheese on the Stove top

1. Boil your chicken for 15-20 until internal temperature reaches 165°F.
2. Drain all liquid from your pan and shred your chicken using two forks or a hand or standing mixer. 
3. Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 
4. Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe baking dish.
5. Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10 or 15 minutes before serving.

Recipe Tips

• Frozen or thawed chicken in the Instant Pot cook for the same amount of time, the frozen chicken will just take longer to come to pressure.  
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Like I mentioned, you can leave the cheddar cheese out of the recipe. Goat cheese, blue cheese crumbles or feta are other optional toppings.
• Even if you hate cottage cheese or Greek yogurt, trust me–you cannot taste them individually and mixing the two gives a wonderful creamy texture to this cheesy dip. 
• My favorite things to dip into this creamy dip are baby carrots, red bell peppers, pita chips, celery sticks and tortilla chips.
• Using a hand mixer or stand mixer is the easiest way to shred chicken. Here are some tips so you get the best results:
  • Make sure all liquid is drained from your bowl.
  • Starting on low, turn on your mixer and apply slight pressure to chicken breasts.
  • Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. This only takes about 30 seconds.

Healthy Eating Plans

21 Day Fix

21 Day Fix Healthy Buffalo Chicken Dip with Cottage Cheese 

Entire recipe: 10 Red Containers and 2 Blue Containers.

Per serving: Makes 8 – ½ cup servings, each is 1 ¼ Red Containers. If you add cheddar cheese, add ¼ Blue Containers.  

2B Mindset

This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch. Serve with 50% vegetables for dinner. 

Trim Healthy Mama

This recipe is an S with no substitutions required. 

Looking for More Delicious Recipes?

• Instant Pot Crack Chicken
• Dill Pickle Chicken Salad
• Instant Pot Buffalo Chicken Bites
• Healthy Mac and Cheese
• Healthy Spinach Artichoke Dip

Print

Healthy Buffalo Chicken Dip with Cottage Cheese

This healthy Buffalo Chicken Dip is high protein and low carb! Directions for Instant Pot or Ninja Foodi, Slow Cooker, or stove top. You'll love this easy low carb meal prep recipe.

Course Appetizer

Cuisine American

Keyword 21 Day Fix, Buffalo Chicken Dip, healthy

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Food processor
• Mixing Bowls

Ingredients

• 2 lbs chicken breasts frozen
• 1 cup water
• 3/4 cup cottage cheese 2%
• 3/4 cup Greek yogurt plain, 2%
• 3/4 cup Hot Sauce Frank’s Hot Sauce, NOT Buffalo sauce :)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1/4 tsp black pepper
• 2/3 cup cheddar cheese shredded (optional)

US Customary – Metric

Instructions

Instant Pot Instructions:

• Place your frozen chicken breasts into your Instant Pot. Be careful not to stack them to ensure they cook fully and cover with 1 cup of water. 2 lbs chicken breasts, 1 cup water
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set cook time for 12 minutes.
• Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• When the cook time is complete, allow your Instant Pot to naturally release for 10 minutes, then quick release the remaining pressure and remove the lid. Drain the liquid from your pot and use two forks or a hand mixer to shred your chicken.
• Turn your Instant Pot to Sauté and stir in your yogurt and hot sauce mixture. Stir well and cook until the liquid begins to bubble. Then mix in your cheese (if using). 2/3 cup cheddar cheese
• This step is optional, but I love to slightly crispen the top of the dip. Transfer your dip to an oven safe dish and broil for 4-6 minutes until lightly browned. Watch the oven carefully, the broiler can start to burn things very quickly. Remove dip from the oven and let it rest for 10-15 minutes. Serve with carrots, celery, cucumbers, stuffed inside a jalapeño or bell pepper, eat on a tortilla or in a pita. The possibilities are endless.

Crock Pot Instructions:

• Place chicken breasts in a Crockpot and cook on high heat for 4 hours.2 lbs chicken breasts
• Once your chicken is fully cooked shred it with two forks or a hand mixer.
• Next, blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• Stir yogurt mixture, and cheese into your chicken, and cook on low heat for 1.5 hours. 2/3 cup cheddar cheese
• Optional: Place your Crockpot insert under your broiler for 4-6 minutes until lightly browned.

Stove/Oven Instructions:

• Boil your chicken for 15-20 until internal temperature reaches 165°F. Drain all liquid from your pan and shred your chicken using two forks or a hand mixer. 2 lbs chicken breasts
• Blend cottage cheese, Greek yogurt, Franks hot sauce, garlic powder, onion powder, dried dill weed, dried parsley, and pepper together until smooth and creamy. 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 3/4 cup Hot Sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp black pepper
• Mix blended sauce into your chicken, and add cheddar cheese. Stir well and transfer to an oven safe dish. 2/3 cup cheddar cheese
• Optional: Broil 4-6 minutes until lightly browned. Remove dip from the oven and let it rest for 10-15 minutes before serving.

Video

Notes

Healthy Eating Plans: 

• For the Weight Watchers version, please see this post for the recipe and point information.
• 21 Day Fix: For this entire 21 Day Fix Buffalo Chicken dip recipe: 10 Red Containers and 2 Blue Containers  
• Per serving: Makes 8 – ½ cup servings. 1 ¼ Red Containers, and ¼ Blue Containers.  
• 2B Mindset: This recipe counts as a protein. Fill 25% of your plate with an FFC, and 50% vegetables for a perfect lunch.  Serve with 50% vegetables for dinner. 
• Trim Healthy Mama: This recipe is an S with no substitutions required. 
• Keto: You’ll want to calculate the carbs in the cottage cheese and Greek yogurt and see if this is acceptable for your personal goals.

Recipe Tips 

• Frozen and thawed chicken in the Instant Pot cook for the same amount of time, the frozen chicken will just take longer to come to pressure.  
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Like I mentioned, you can leave the cheddar cheese out of the recipe. Goat cheese, blue cheese crumbles or feta are other optional toppings.
• Even if you hate cottage cheese or Greek yogurt, trust me–you cannot taste them individually and mixing the two gives a wonderful creamy texture to this cheesy dip. 
• My favorite things to dip into this creamy dip are baby carrots, red bell peppers, pita chips, celery sticks and tortilla chips.
• Using a hand mixer or stand mixer is the easiest way to shred chicken. Here are some tips so you get the best results:
  • Make sure all liquid is drained from your bowl.
  • Starting on low, turn on your mixer and apply slight pressure to chicken breasts.
  • Increase to medium speed and move in circular motion around your pot until all of your chicken is shredded. This only takes about 30 seconds.

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 210mg | Potassium: 447mg | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

The post Healthy Buffalo Chicken Dip with Cottage Cheese appeared first on My Crazy Good Life.

This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.

Where’s the recipe? 

Here at My Crazy Good Life we write recipes that anyone can make, whether you’re a pro in the kitchen or this is your first time cooking. 

If you’re new to the kitchen, you’ll want to read the post below for information about ingredients, recipe tips, and detailed cooking instructions.

If you’re someone who has some cooking experience you might want to skip to the bottom of the post where you’ll find the ingredient measurements and to the point cooking instructions for thissimple recipe for Shredded Sweet Potato Hash Browns. 

Why are sweet potatoes good for inflammation?

Sweet potatoes (like the ones used in this delicious shredded sweet potato hash) are amazing for inflammation and inflammatory diseases.

Sweet potatoes are packed with vitamins C and E and on top of that they have carotenoids alpha and beta carotene which are all excellent at reducing inflammation.

Everything from muscle spasms to asthma can be impacted by inflammation in your body, an anti-inflammation diet can help with a variety of ailments. These healthy sweet potato hash browns will help you start the day off on the right foot with a quick and delicious meal.

Ingredients in Shredded Sweet Potato Hash Browns

• Sweet potatoes Be sure you’re not buying yams, which are just as delicious more like regular potatoes and not needed in this recipe. 
• Red onion Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation. 
• Cinnamon & Nutmeg
• Coconut oil, olive oil, or avocado oil Whichever one of these oils fits into your diet best will work. 

How to make this on the stove: 

1. Clean and peel the potatoes with a vegetable peeler. 
2. Shred sweet potatoes. I prefer to use my food processor with the coarse shredding blade, but you can use an old fashioned box grater. 
3. Chop the onion. The food processor works great for this part, too. 
4. Mix shredded potatoes, onion, and seasoning in a large bowl or plastic bag and mix well.
5. Heat the coconut or olive oil in a large skillet or cast iron pan over medium heat. 
6. Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
7. I like to tamp down the potatoes by pressing with with back of a spatula – this keeps the potatoes dense and I think they cook a little faster. 
8. Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
9. When finished, remove from heat and enjoy!
10. Store in an airtight container for up to 5 days in the fridge or 2 months in the freezer. 

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with this Easy Breakfast Casserole, Chicken Apple Sausage Patties, or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers, 2 green containers

Per Serving:

• 1 yellow container, 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

You can find the Weight Watchers recipe here.

More easy recipes for breakfast

I love an easy breakfast recipe. Whether you’re making it the morning of or meal prepping for the week, here are some of the most delicious ways to start your day: 

• Vegan Hash Browns with Veggies (made with white potatoes)
• Zucchini Breakfast Casserole
• Vegan Whole Wheat Pancakes So easy to freeze for meal prep!
• 2 Ingredient Banana Pancakes (I do not recommend meal prepping these)
• Breakfast Fried Rice (Definitely recommend prepping this one, not making it in the morning)
• Baked Zucchini Oatmeal

Print

Shredded Sweet Potato Hash Browns

These Shredded Sweet Potato Hash Browns are a delicious way to start your day and perfect for meal prep!

Course Breakfast

Cuisine American

Keyword hash browns, sweet potato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 2kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Food processor
• Box Grater

Ingredients

• 3 cups sweet potatoes peeled and shredded – a food processor works great for this.
• 1 large onion red, chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2-3 tbsp healthy oil of your choice

Instructions

• Clean, peel, and shred sweet potatoes. 3 cups sweet potatoes
• Chop the onion. 1 large onion
• Mix the sweet potatoes, onion, and seasonings in a large bowl or plastic bag and mix well. 1 tsp cinnamon, ½ tsp nutmeg
• Heat 2-3 tbsp of oil in a large skillet. 2-3 tbsp healthy oil of your choice
• Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
• Depending on heat, potatoes will take approx. 20 to 25 minutes to cook.

Video

Notes

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with Chicken Apple Sausage Patties or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers 
  2 green containers

Per Serving:

• 1 yellow container
• 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

The post Shredded Sweet Potato Hash Browns appeared first on My Crazy Good Life.

With our new healthy egg salad recipe, you’ll have the delicious flavors of egg salad, made with simple ingredients, without all the hassle. It’s quick and easy. Perfect for meal prep and healthy lunches throughout the week or you can whip up a batch on those busy weeknights when everyone seems to be running in different directions.

This is our new favorite way to make egg salad. It will also be the easiest way to make egg salad, and will leave you enjoying the best egg salad ever.

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to feel empowered and successful in the kitchen. We also understand that our readers have varying degrees of confidence in the kitchen, and we want to be mindful of your time. If this is your first time in the kitchen, or you are new here, we are confident that you’ll be able to cook this recipe with ease.

Our recipes are written to include ingredient information, detailed cooking instructions, helpful recipe tips, and healthy eating plans and nutrition calculations. However, if you are ready to cook without our tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Healthy Egg Salad recipe.

Ingredients in Healthy Egg Salad Recipe

• Eggs: The main ingredient – fresh eggs are the best. You’ll use the whole egg in this recipe, including both the egg whites and egg yolk.
• Plain yogurt: Plain greek yogurt also works, but you’ll need to recalculate your healthy eating plans since they were originally calculated with fat-free yogurt. This is a healthier option than using sour cream, and will yield a more creamy egg salad.
• Mustard: A classic in the traditional egg salad recipe – both regular or dijon mustard are perfect in the recipe, I just prefer a spicy brown mustard.
• Paprika: Paprika is a great way to add a little unique flavor and color to your healthy egg salad.
• Parsley: Fresh or dried parsley are delicious in this easy recipe.
• Chopped celery: Look for crisp celery sticks, the more crisp the better. Celery gives the egg salad a boost of nutrients and a nice crunch.
• Salt & Pepper: to taste

How to this make Healthy Egg Salad Recipe

Instant Pot:

1. Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of hot water to the Instant Pot insert, then carefully lower the bowl of eggs to rest of the trivet. You can also hard-boil the eggs first, but this way is faster with no peeling.
2. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
3. Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the eggs cool to room temperature then slice the eggs into small pieces or cubes.
4. Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in the refrigerator until ready to serve.
5. Serve over a few lettuce leaves and tomatoes to make a wrap.

Oven:

1. Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through.
2. Remove the pan from the oven and let it cool.
3. Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced tomatoes when ready.

Crockpot/Slow Cooker:

1. Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker.
2. Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 – 2 hours. When the yolks are set remove the bowl and let the eggs cool.
3. Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes.

Recipe Tips

• Don’t scramble your eggs after cracking them. For the true feel of egg salad, you’ll want to keep the egg yolk and egg whites distributed as they come from the egg.
• Feel free to add fresh dill or green onions to your egg salad if you aren’t a fan of the flavor of parsley.
• If your Instant Pot didn’t come to pressurize, you didn’t use enough water.
• If you need to chill the egg mixture faster, feel free to add cold water into an ice bath in a separate large bowl. Nest your small or medium bowl of eggs on top of the other bowl to chill quickly.
• You can also serve this over a bed of greens, whole grain bread, or slices of whole wheat bread. Be sure to recalculate your healthy eating amounts if you make these changes.
• Store any remaining egg salad in an airtight container.

Healthy Eating Plans

21 Day Fix

Servings: 4

Portion Size: 3/4 cups (about 2 eggs)

Container Counts Full Recipe:

5 Red

1/2 Green

Container Counts Per Serving:

1 1/4 Red, negligible green

Weight Watchers Points

0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points | 2023 points: 0

Trim Healthy Mama

You can enjoy this egg salad recipe as an S recipe but you’ll need to use greek yogurt.

Healthy Recipes for your Lunch Meal Plan

• Ground Turkey Lettuce Wraps
• Lunch Charcuterie Board
• Instant Pot Lentil Tacos
• Vegan Chili Recipe

Print

Healthy Egg Salad Recipe

We're going to blow your mind with our twist on the classic egg salad recipe. The days of spending all of your time meticulously peeling your hard-boiled eggs are a thing of the past.

Course Main Course

Cuisine American

Keyword Egg Salad

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 158kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 8 eggs hard boiled , chopped
• ¾ cup yogurt plain
• 2 tsp mustard spicy brown
• ½ cup celery chopped
• ½ tsp paprika
• 1 tsp parsley

optional: Salt and pepper to taste

Instructions

Instant Pot:

• Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of water to the Instant Pot insert, then carefully lower the bowl of eggs to rest on the trivet. You can also hard-boil the eggs first, but this way is faster. 8 eggs
• Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
• Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the
  eggs cool to room temperature then slice the eggs into cubes.
• Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in therefrigerator until ready to serve. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley
• Serve over a few leaves of lettuce and tomatoes to make a wrap.

Oven:

• Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through. 8 eggs
• Remove the pan from the oven and let it cool.
• Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced of tomatoes when ready. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley

Slow cooker:

• Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker. 8 eggs
• Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 – 2 hours. When the yolks are set remove the bowl and let the eggs cool.
• Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley

Video

Notes

Serving: 4 Portion size: 3/4 cups (about 2 eggs) 5 R 1/2 G 1 serving: 1 1/4 R, negligible green

Weight Watchers: 0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0

Nutritional info and Freestyle Points calculated using plain, fat-free yogurt. 

Nutrition

Calories: 158kcal | Carbohydrates: 3g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 333mg | Sodium: 185mg | Potassium: 225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg

SaveSave

SaveSave

The post Healthy Egg Salad Recipe appeared first on My Crazy Good Life.

No matter how you choose to make these gyro chicken bowls, you’re going to love how easy they are. Making this healthy meal in the Instant Pot is quick and easy but you can also use the stove and oven, or your Crockpot.

Where’s the recipe? 

Here at My Crazy Good Life, we write recipes that anyone can follow–whether you’re brand new to the kitchen or have been coking for years. 

If you’re looking for detailed ingredient and recipe information, read the article below before heading to the recipe. If you feel pretty confident in the kitchen, feel free to scroll right down to the printable recipe where you’ll find the ingredient amounts and basic cooking instructions for these Chicken Gyro Bowls with Homemade Tzatziki sauce.  

Ingredients in these Chicken Gyro Bowls

• Spaghetti squash
• Chicken thighs (or chicken breasts)
• Olive oil
• Spices: garlic powder, dried oregano, dried rosemary, black pepper, and fresh basil
• Fresh vegetables: cucumber, cherry tomatoes, and red onion 

Ingredients in the Homemade Tzatziki Yogurt Sauce

• Unflavored Greek yogurt
• Cucumber: Remove the peels and seeds and chop very small
• Spices: Minced garlic, black pepper, and fresh dill

How to make Chicken Gyro Bowls in the Instant Pot

1. Cut the spaghetti squash in half and scoop out the seeds in the middle with a spoon. 
2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and boneless skinless chicken thighs. The chicken should be completely covered in olive oil and seasoning.
3. Turn the Instant Pot to sauté. When the Instant Pot is HOT, sauté the chicken on each side for 2-3 minutes. You’re not cooking the chicken all the way–just searing the outside to keep the flavor in. After 2-3 minutes each side, remove the chicken from the pot and set aside.
4. Add 1 cup of water the Instant Pot and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash. The trivet is keeping the food out of the liquid for you, so it doesn’t overcook.
5. Close the lid, turn the valve to Sealing, and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally. The contents of the pot will still be cooking as the pressure is releasing. This slow release helps the chicken to stay tender and allows the spaghetti squash to cook through. 
6. While the chicken and squash are cooking, make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal. 
7. Remove the chicken and spaghetti squash from the pot with tongs. Chop the chicken while the spaghetti squash cools. When the spaghetti squash is cool enough to handle, use a fork to scoop out the “noodles.” They should come right out. 
8. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, fresh cucumbers, tomatoes, red onions, and basil. Top with the homemade tzatziki sauce.

How to make Chicken Gyro Bowls on the Stove/Oven 

1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down on a baking pan. Bake for 30-45 minutes or until the squash is fork tender.
2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and chicken. The chicken should be completely covered in olive oil and seasoning.
3. Heat a large skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until the internal temperature reacher 165 degrees. Remove the chicken from the heat and dice.
4. Make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal.
5. When the spaghetti squash is done cooking, allow it to cool and then scoop out the noodles.
6. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, and fresh basil. Top with homemade Tzatziki sauce.

How to make Chicken Gyro Bowls in the Crockpot

1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the bottom of the slow cooker.
2. In a large bowl, mix together all the ingredients for the chicken marinade – olive oil, spices, and chicken thighs. The chicken should be completely covered in olive oil and seasoning.
3. Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
4. Add 1/2 cup water the slow cooker, then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
5. Remove the spaghetti squash and let it cool before scooping out the “noodles.” Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, and fresh basil. Top with Tzatziki sauce.

How to make homemade tzatziki sauce:

In a small bowl, combine all ingredients until they’re mixed, then chill in the fridge: 

• plain Greek yogurt
• cucumber peeled, seeded, and chopped very small
• minced garlic
• black pepper
• fresh dill

Recipe Tips

• Feel free to add any delicious toppings you might love. Some suggestions are feta cheese, a squeeze of lemon juice, or kalamata olives.
• Not wanting a bowl tonight? Stuff this into warm pita bread for a delicious meal. 
• Spaghetti squash makes this a low carb meal, but if you’d like to use brown rice instead, it’s a delicious swap. 
• For meal prep, I prefer to keep the ingredients in separate containers until I assemble the bowls. This makes it easy to heat the squash and chicken but keep the fresh veggie toppings cold. 
• Chicken and cooked spaghetti squash can be stored in the freezer in an airtight container for up to 2 months. 

Healthy Eating Plans

21 Day Fix

Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re using chicken thighs. 

2B Mindset

This makes a great lunch or dinner option! Make sure to add some extra veggies at dinner time so that your plate is mostly vegetables. This pairs great with extra steamed veggies if you don’t want to bulk up the toppings too much!

Trim Healthy Mama

This is an E recipe and you’ll need to sub in chicken breasts for this recipe to fall into the right category. Thighs are used specifically for S recipes on THM!

Weight Watchers 

​Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

More healthy Instant Pot recipes

• Instant Pot Beef Gyros
• Beef Fajita Bowl Recipe
• Instant Pot Burrito Bowl Recipe
• Instant Pot Cauliflower Salad

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Chicken Gyro Bowl with Homemade Tzatziki

These healthy Chicken Gyro Bowls with Homemade Tzatziki sauce are the perfect summer family meal. Delicious gyro chicken with fresh vegetables and homemade tzatziki sauce make this meal prep recipe one to save!

Course Main Course

Cuisine Mediterranean

Keyword Chicken Gyro Bowls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 522kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Enameled Cast Iron Pan
• Crockpot

Ingredients

Chicken Gyro Bowls

• 1 spaghetti squash about 3 lbs.
• 1 – 1.5 lbs chicken thighs about 6 thighs, defrosted
• 2 tsp olive oil
• 1/2 tbsp garlic powder
• 1 tsp oregano dried
• 1 tsp rosemary dried
• 1/2 tsp pepper
• 1/2 cup basil fresh, chopped
• 1 onion red, chopped
• 1 cucumber sliced
• 1 cup cherry tomatoes sliced in half

Homemade Tzatziki Sauce

• 3/4 cup Greek yogurt plain, 2%
• 1 cup cucumber peeled, seeded, and chopped
• 1 clove garlic minced
• 1 tsp pepper
• 2 tbsp dill fresh

Instructions

Instant Pot:

• Cut the spaghetti squash in half and scoop out the seeds in the middle. 1 spaghetti squash
• In a large bowl, mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Turn the Instant Pot to sauté. When the Instant Pot is hot, sauté the chicken on each side for 2-3 minutes. Remove the chicken and set aside.
• Add 1 cup of water the Instant Pot insert and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash.
• Close the lid and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally.
• Remove the chicken and spaghetti squash. Chop the chicken while the spaghetti squash cool. When the spaghetti squash is cool enough to handle, use a fork to school out the "noodles." They should come right out.
• Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Oven and Stove Top:

• Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down on a baking pan. Bake for 30-45 minutes. 1 spaghetti squash
• In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until done. Remove the chicken the heat and dice.
• When the spaghetti squash is done cooking allow it to cool, then scoop out the "noodles."
• Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Slow cooker:

• Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the slow cooker. 1 spaghetti squash
• In a large bowl, mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
• Add 1/2 cup water the slow cooker then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
• Remove the spaghetti squash and let cool before scooping out the noodles. Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Video

Notes

Healthy Eating Plans

21 Day Fix

Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re using chicken thighs. 

2B Mindset

This makes a great lunch or dinner option! Make sure to add some extra veggies at dinner time so that your plate is mostly vegetables. This pairs great with extra steamed veggies if you don’t want to bulk up the toppings too much!

Trim Healthy Mama

This is an E recipe and you’ll need to sub in chicken breasts for this recipe to fall into the right category. Thighs are used specifically for S recipes on THM!

Weight Watchers 

​Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

Nutrition

Calories: 522kcal | Carbohydrates: 19g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 191mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 3mg

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The post Chicken Gyro Bowls with Homemade Tzatziki appeared first on My Crazy Good Life.

Our rotisserie chicken soup is the best soup for those who love flavorful and healthy, hearty soup dinners. This is one of the easiest homemade soup recipes out there with chicken, and full of nutrients!

You can make this recipe three ways: in the Instant Pot, in your Crockpot, or with the tried and true stovetop method. You know I love making quick recipes that are delicious with less hands on time in the kitchen.

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so everyone can follow them. We love it when our readers feel comfortable, confident, and successful in the kitchen. As a result, the post below has detailed instructions, recipe tips, nutrition, and healthy eating plan information.

If you’d like to skip past the ingredient list, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Rotisserie Chicken Soup recipe.

Ingredients in Rotisserie Chicken Soup

• Rotisserie Chicken: Flavorful chicken is a must. We stopped buying store-bought rotisserie chicken a while ago because of the extra ingredients added. We learned how easy it is to make our own rotisserie-style chicken, and we’ve been making them for this recipe (and others) ever since. I have five different rotisserie chicken recipes, cooked five ways: Crockpot, Instant Pot, Grill, Ninja Foodi, and Oven. Click here to read about our favorite rotisserie chicken recipe and how to cook a rotisserie chicken five ways (with recipes!)
• Chicken stock: If you aren’t making your own, choose low-sodium chicken stock from the grocery store.
• Zucchini: Diced small, feel free to use celery if you don’t have zucchini on hand.
• Carrots
• Black Pepper: A little bit goes a long way.
• Brown rice: (dry for IP, cooked for stovetop or Crockpot)
• Salsa: I think salsa is so tasty – choose one with a mild or medium heat depending on your liking.

How to make Rotisserie Chicken Soup in the Instant Pot

1. To start, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one side of the Instant Pot so that they were easier to remove later. Yes, the bones are important–it adds a depth of flavor that just isn’t there with regular chicken meat. You’ll remove the bones and skin later :)
3. Finally, pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember, dry rice for Instant Pot cooking!
4. Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve if you used the quick release function.
5. Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, chopped green onions, and/or tortilla strips and cheese.

How to make Rotisserie Chicken Soup in the Slow Cooker

1. First, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add chicken meat, bones, and skin to the slow cooker. I grouped the bones and skin on one side of the slow cooker so that they were easier to remove later.
3. Then pour the rest of the ingredients to the slow cooker.
4. Finally place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5. When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese. You can add salt and pepper at the end to taste!

How to make Rotisserie Chicken Soup on the Stovetop

You can skip steps 3 & 4 if you are using the crockpot chicken for meal prep recipe that I linked above! In all reality you could skip right to adding the rice if you make the crockpot chicken. Just make sure to add your salsa into the mix for the simmering process!

1. First, pour the chicken broth and salsa into a large pot or dutch oven on low heat.
2. Then cook the carrots and zucchini in 1 tablespoon of olive oil for 5-10 minutes
3. Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win!
4. Go ahead. Close your eyes and put the drumsticks and wings in.
5. Once the veggies are done cooking, add them and the the pepper to your pot.
6. Finally, you will add the rice.
7. Over high heat, bring your pot contents to a boil. Let it simmer (slow boil) for an hour. However, it can go for longer than that too.
8. When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top.
9. Garnish with chopped avocado, flour tortilla strips, or both!

Recipe Tips

• Tips for removing bones: push the bones and skin of the chicken to the same side of the pot then remove them after the cook time is done and before stirring. However, you may also put the bones and skin in cheesecloth or a mesh cooking bag for easy removal.
• If you’re concerned about the fat, skip adding the skin and just use the bones to make nutrient-dense bone broth with great flavor.
• You can make our easy rotisserie chicken noodle soup just by adding noodles to this recipe and omitting the rice. Simply add your uncooked pasta to your pot 30 minutes before the end of your cooking time. If you decide to use egg noodles, I would suggest cooking them separately to al dente and add them at the end.
• If you have any leftover soup, store it in an airtight container and then reheat when you are ready to eat. This recipe also freezes really well – be sure to store the soup in freezer-safe containers. Add fresh toppings after reheating the leftovers.

Healthy Eating Plans

21 Day Fix

• Serving Size: 1 1/2 cups chicken and veggies, 1 cup broth
• Entire recipe: 6 red containers, 4 1/2 green containers, 1 yellow container
• Per Serving (about 3/4 cup of chicken): 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers

• 3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

2B Mindset

This recipe is the perfect lunch!

Trim Healthy Mama

This is a Crossover recipe for THM and you’ll need eliminate the carrots since they’re not on plan. I made this recipe before I knew about those guidelines but you won’t miss them. The recipe is still delicious without the carrots.

More Healthy Soup Recipes

• Crack Chicken Soup
• Healthy Cream of Mushroom Soup
• Crockpot Egg Drop Soup
• Gazpacho Soup

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Rotisserie Chicken Soup

This is a simple and healthy soup recipe that uses homemade or store bought rotisserie chicken, veggies, brown rice, and a jar of salsa.

Course Soup

Cuisine American

Keyword Rotisserie Chicken Soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 568kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 1 chicken rotisserie
• 64 ounces chicken stock low sodium, or if you're fancy and you make your own, 64 oz.
• 2 cups zucchini diced small
• 1 cup carrots diced small
• 1 tsp pepper
• 1/2 cup brown rice (dry for IP, cooked for stovetop or Crockpot)
• 1.5 cups salsa

US Customary – Metric

Instructions

Instant Pot:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later.
• Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot. 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
• Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Stove Top:

• Pour the chicken stock and salsa into a stock pot on low heat. 1 chicken, 1.5 cups salsa
• Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes 1 cup carrots, 2 cups zucchini
• Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win! 1 chicken
• Add the pepper, and the veggies when they're done. 1 tsp pepper
• Add the rice. Cooked rice is needed here!  1/2 cup brown rice
• Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
• When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
• Garnish with chopped avocado, flour tortilla strips, or both!

Slow cooker:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
• Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well! 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
• When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Video

Notes

21 Day Fix containers:

Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth

Entire recipe: whole chicken = 6 red containers, 4 1/2 green containers, 1 yellow container

1 Serving with 3/4 cup chicken: 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers:

3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 568kcal | Carbohydrates: 24g | Protein: 48g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 888mg | Potassium: 1315mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6205IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 4mg

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The post Rotisserie Chicken Soup appeared first on My Crazy Good Life.

Somewhere along the way we were told we should only eat fajitas for lunch and dinner, however that isn’t true! We can eat breakfast fajitas first thing in the morning and feel great about it! It’s so easy to pull together on busy mornings, and it’s healthy!

Move over breakfast tacos, our breakfast fajitas are delicious, and here to stay! This healthy breakfast fajita recipe is filling and starts your day off with #alltheveggies, flavor, and protein! It’s fresh and much more flavorful than some of the make-ahead breakfast burritos I’ve tried in the past.

Where’s the recipe?

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

If you’d like to skip over the information about prepping this recipe ahead of time, beginner directions about how to cook this recipe, nutrition, and healthy eating plan points, please scroll to the bottom of the post, where you’ll find the easy to print Fajita Breakfast Casserole Recipe!

Ingredients in Breakfast Fajitas

• Bell Peppers: Packed with vitamins, low in calories, and so flavorful! I prefer using red bell pepper, but choose your favorite colors (green pepper, yellow pepper, orange pepper, etc) to use in this recipe.
• Onions: High in vitamin C. I prefer to use red onions because they’re less inflammatory than other colors. If you only have a yellow onion on hand, feel free to use that.
• Garlic: Garlic is delicious and belongs in all recipes. Fresh is always better than garlic powder, but if you are in a pinch garlic powder will do.
• Vegetable seasoning: This jazzes the recipe up a little, and it’s easy to make! You can easily make your own at home by following this homemade vegetable seasoning recipe.
• Olive oil: I prefer olive oil and coconut oil when I cook. They’re healthier choices and aren’t as processed as some other oils. You can read more about which cooking oils are best.

How to make Breakfast Fajitas in the Instant Pot

Time needed: 12 minutes

Don’t forget to allow a few minutes for your pressure cooker to come to pressure and release pressure!

1. Slice the vegetables: Slice the peppers, garlic, and onion and combine in a medium bowl. Sprinkle vegetable seasoning over and mix to ensure seasoning is distributed throughout the vegetable mixture.
2. Sauté the vegetables: Turn the Instant Pot to sauté and spray with cooking spray or add olive oil to the bottom of the pot. Cook peppers, onions, garlic, and vegetable seasoning (optional) for 4-5 minutes, until the vegetables are fragrant. Your goal is to meld the flavors, not cook the vegetables.
3. Transfer to dish: Turn off the pressure cooker and transfer the bell peppers and onions to a round oven safe dish or pan. The general rule of thumb is that if a baking dish is oven safe, it will be safe for the pressure cooker.
4. Add your eggs: Gently crack your eggs and place them on top of the peppers. Your goal here is not to break the yolks. Cover the dish with foil.
5. Place the trivet on the bottom of the Instant Pot and add 1 cup water to the pot.
6. Place casserole inside the pot: If you don’t have an accessory with handles, you can make a sling by folding a long piece of aluminum foil into thirds and place it under your dish, then gently lower it into the pot–on top of the trivet.
7. Close & seal: Close the lid of the pot and turn your valve to sealing.
8. Cook on high pressure: Cook for 2 minutes on high pressure. If you’re not covering your dish in the pot, cook for 3 minutes. Please see Tips section if your eggs aren’t cooked enough.

How to cook Breakfast Fajitas on the Stovetop and in the Oven

Stovetop

1. Preheat your pan or large nonstick skillet to medium-high heat and add olive oil. Sauté garlic, vegetable seasoning (optional), bell peppers, and onions for 1-2 minutes.
2. Gently crack the eggs on top of the vegetables, and reduce your heat to medium.
3. Cover the pan and allow it to cook for 1-2 minutes, until the egg whites are no longer translucent. If you’d like to test the eggs, gently press them with the backside of a spoon to see if the yolk is cooked to your liking.
4. Remove the pan from heat and serve. Garnish with hot sauce, avocado, limes, and cilantro if you’d like. I like to add a dollop of sour cream, but if you do this you’ll need to recalculate your points.

Oven

1. Heat oven to 400º.
2. Toss the sliced onions and peppers with the garlic and vegetable seasoning (optional). Spread them out on a sheet pan or baking sheet that has been sprayed with olive oil.
3. Gently crack the eggs over the vegetables. Bake for 12-15 minutes or until the eggs are cooked to your liking. You can test the egg yolks by gently pressing them with a rubber spatula to see if it’s cooked enough.
4. Remove from the oven and serve. Garnish with avocado slices, a little lime juice from lime wedges, and cilantro if you’d like.

Recipe Tips

• If your eggs aren’t cooked enough for your liking, you can put the Instant Pot lid back on your pot and cook for “0” minutes. To do this, hit the Manual or Pressure Cook button and set your time to zero. The pot will come to pressure again, and you’ll quick release that pressure–and your eggs should be perfect.
• If you don’t have time to prepare the vegetable seasoning recipe, feel free to use a little bit of garlic powder, onion powder, chili powder, and a dash of black pepper. Season to your liking.
• If you prefer spicy breakfast fajitas, include sliced jalapeños in your vegetable stir-fry, or increase the amount of chili powder in your spice mix.
• If any extra vegetables remain, store in an airtight container and use them for your next batch of breakfast fajitas tomorrow morning. This entire recipe is delicious enough to enjoy again.
• Both a soft flour tortilla or a soft corn tortilla work great with this recipe. You can warm tortillas either in a pan on the stovetop or quickly in the microwave. Just be sure to recalculate your healthy eating plans.

Healthy Eating Plans

Serving size is 2 eggs, and 1 cup cooked vegetables.

Weight Watchers

2 Blue Plan Points, 6 Green Plan Points, 2 Purple Plan Points, 2023 points: 2

21 Day Fix/Ultimate Portion Fix

1 green container, 1 red container, 1.5 teaspoons per serving.

Trim Healthy Mama

This is a Crossover recipe when using coconut or MCT oil instead of olive oil.

2B Mindset

This is a perfect 50% vegetable and 50% protein meal, just add your FFC!

More delicious recipes for breakfast

• Easy Breakfast Casserole with Potatoes and Black Beans
• Shredded Sweet Potato Hash Browns
• Breakfast Sausage
• Turkey Sausage Recipe
• Healthy Breakfast Fried Rice
• Meal Prep Egg Cups

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Breakfast Fajitas Recipe

This Instant Pot Fajita Breakfast Casserole is the perfect quick breakfast for your busy morning! Fresh bell peppers and onions with over easy eggs make a healthy and filling breakfast.

Course Breakfast

Cuisine Mexican

Keyword 21 Day Fix, breakfast casserole, Fajita Breakfast Casserole, healthy, instant pot

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 241kcal

Author Becca Ludlum

Ingredients

• 1 tbsp. olive oil for sautéing
• 1/2 tsp garlic minced
• 1/2 cup onion sliced
• 1 1/2 cup bell peppers sliced
• 1/2 tsp homemade vegetable seasoning optional
• 4 eggs
• Salt and pepper to taste and garnish with cilantro, limes, and avocado

US Customary – Metric

Instructions

Instant Pot:

• Turn the Instant Pot to sauté, add the olive oil and allow it to heat up. Add the garlic, onions, bell peppers, and vegetable seasoning (optional). Sauté for about 4 minutes until the contents are fragrant. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp homemade vegetable seasoning
• Turn off the Instant Pot and transfer the bell peppers and onions to a round oven safe pan that will fit inside the pot. I used a 2-quart soufflé pan, but any oven safe dish would work.
• Gently crack four eggs and place them on top of the peppers so that the yolk is intact. Cover with foil. You can use a large piece of foil folded into thirds to make a sling to raise and lower the dish from the Instant Pot. 4 eggs
• Place a trivet in the Instant Pot insert and add 1 cup of water. Gently lower the covered dish to sit on top of the trivet. Lock the lid into place and move the pressure valve to sealing.
• Cook on high pressure for 2 minutes and quick release.
• Remove the dish from the Instant Pot. Top with avocados, cilantro, salt and pepper, and sliced limes as desired. I love to add a side of whole wheat toast to this! Salt and pepper to taste and garnish with cilantro, limes, and avocado

Stove Top:

• Preheat a skillet on high heat and add the olive oil. Once the oil is hot ,sauté the garlic, onions, bell peppers, and vegetable seasoning (optional) for 1-2 minutes. 1 tbsp. olive oil, 1/2 tsp garlic, 1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp homemade vegetable seasoning
• Gently crack the eggs over the vegetables. Reduce the temperature to medium heat. 4 eggs
• Cover the pan and allow to cook for about 1-2 minutes until the egg whites are no longer translucent. 
• Remove the pan from the heat and serve immediately topped with avocado, limes, and cilantro. I love to add a side of whole wheat toast to this! Salt and pepper to taste and garnish with cilantro, limes, and avocado

Oven:

• Preheat your oven to 400 degrees F. 
• Toss the onions, bell peppers, garlic, and vegetable seasoning (optional) in the olive oil and garlic then layer them on a baking sheet.1/2 cup onion, 1 1/2 cup bell peppers, 1/2 tsp garlic, 1/2 tsp homemade vegetable seasoning, 1 tbsp. olive oil, 1/2 tsp garlic
• Gently crack the eggs over the vegetables. Bake in the oven for 12-15 minutes (depending on how soft you like your eggs–keep an eye on them). 4 eggs
• Remove from the oven and serve immediately. Top with sliced avocados, limes, and cilantro. Salt and pepper to taste and garnish with cilantro, limes, and avocado

Video

Notes

Healthy Eating Plans

Serving size is 2 eggs, and 1 cup cooked vegetables.

Weight Watchers: 2 Blue Plan Points, 6 Green Plan Points, 2 Purple Plan Points, 2023 points: 2

21 Day Fix/Ultimate Portion Fix: 1 green container, 1 red container, 1.5 teaspoons per serving.

Trim Healthy Mama: This is a Crossover recipe when using coconut or MCT oil instead of olive oil.

2B Mindset: This is a perfect 50% vegetable an

Nutrition

Calories: 241kcal | Carbohydrates: 11g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3975IU | Vitamin C: 145.7mg | Calcium: 66mg | Iron: 2mg

The post Breakfast Fajitas 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.