I love making guacamole to go with tortilla chips or to use on top of tacos, enchiladas or burrito bowls.

Guacamole is a good source of vitamins C, E, and K, as well as fiber and healthy fats. Homemade guacamole is a delicious recipe that’s gluten and dairy free.

My signature simple guacamole recipe is heavy on cilantro, and includes only 5 ingredients. It’s an easy recipe to customize to your taste preferences, and I know you will love all the flavors of this homemade guacamole recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits our site, we make our recipes simple and easy to follow.

If you would like to skip past the ingredient information, detailed instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our printable recipe card for this Simple Guacamole Recipe.

Ingredients in Simple Guacamole Recipe

• Avocados: Avocados are very nutritious. They’re great sources of folate, potassium, and healthy fats, as well as vitamins K, C, and E. They also contain small amounts of B vitamins and minerals, such as copper, phosphorus, magnesium, manganese, iron, and zinc. You will want to be sure to use ripe avocados to make good guacamole. If the avocado yields to firm gentle pressure, you’ll know it’s ripe and ready to eat.
• Cilantro: Fresh cilantro has a fragrant, refreshing and citrusy taste and aroma, though not everyone agrees. Some people may have a specific genetic trait where cilantro tastes like soap. I am not one of those people and I feel strongly that cilantro is essential in authentic guacamole recipes.
• Onion: I use white diced onion when I make guacamole, but you can also use red onions or even onion powder if you’re in a pinch, though not suggested.
• Tomato: I use roma tomatoes for this guacamole recipe. If you don’t like chopped tomato in your homemade guacamole, you can omit the roma tomato.
• Salt: I use just a pinch of salt when I make guacamole. I know everyone’s tastes are different so I suggest adding a little salt, then tasting the guacamole until you get the perfect guacamole flavor.
• Optional: Some other ideas to add to your homemade guacamole are fresh lime juice, jalapeno pepper or serrano pepper (if you like spicy guacamole), fresh garlic, or even grilled corn.

How to Make the Best Guacamole Recipe

1. Start by chopping the vegetables. Bigger is better in my opinion.
2. Then, in a medium bowl, gently mash the avocado with a fork or potato masher, but don’t smash too much. The best guacamole is chunky guacamole!
3. Mix the chopped onion, chopped cilantro, and chopped tomatoes together with the salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas!
4. Finally, mash the avocados together with the chopped vegetables. Taste test your guacamole and adjust seasonings as needed.
5. Serve immediately and enjoy the fresh flavor of this homemade guacamole recipe!

Recipe Tips

• Guacamole is really best when it’s served fresh. If you must store leftover guacamole, it might help to add lime juice or lemon juice to keep your guac from turning brown. Simply squeeze the extra lime juice or lemon juice on top of the guacamole, and then cover with plastic wrap (laying plastic wrap directly on top of the guac, and pressing out any air bubbles.) Store guacamole in an airtight container in the refrigerator for one to three days.
• This is a basic guacamole recipe that is so easy to adjust to your preferences. You can omit or add to this simple guacamole recipe and it will still be delicious!

Healthy Eating Plans

21 Day Fix Simple Guacamole Recipe

The entire guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this simple guacamole is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Simple Guacamole Recipe

5 2023 Plan Points

Looking for recipes to go with this simple guacamole recipe?

• Steak Fajita Bowl
• Healthy Carne Asada Enchiladas
• Crockpot Chicken Fajitas
• Easy Carnitas Taco Recipe
• Healthy Veggie Quesadillas

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Simple Guacamole Recipe

This easy guacamole recipe is so delicious and the perfect dip for tortilla chips!

Course Appetizer

Cuisine Mexican

Keyword Easy Guacamole

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 211kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Mixing Bowls

Ingredients

• 2-3 ripe avocados
• 1 bunch cilantro
• 1/2 onion
• 1 tomato
• pinch of salt

Instructions

• Chop the veggies. Bigger is better in my opinion. 1 bunch cilantro 1/2 onion 1 tomato
• Smash the avocado with a fork, but don't smash too much. The best guacamole is chunky guacamole! 2-3 ripe avocados
• Mix your veggies together and add a pinch of salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas! pinch of salt
• Mix in your avocados, then dip and enjoy.

Notes

Healthy Eating Plans

21 Day Fix Easy Guacamole Recipe

The entire easy guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this easy guacamole recipe is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Easy Guacamole Recipe

Per serving: 5 2023 Plan Points

Nutrition

Calories: 211kcal | Carbohydrates: 9.9g | Protein: 2.1g | Fat: 19.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 529mg | Fiber: 7.1g | Sugar: 1.2g | Calcium: 160mg | Iron: 0.2mg

The post Simple Guacamole Recipe appeared first on My Crazy Good Life.

My recipe for homemade red sauce uses Colorado chilis and it’s the base for these amazing Weight Watchers Beef Enchiladas. Here in Tucson, chili pods are available pretty much everywhere but I know that’s not the case for everyone. You can purchase the Tucson chili pods online, and have them arrive just in time to bake our delicious beef enchiladas. 

My Weight Watchers beef enchiladas recipe has just a few clean simple ingredients. There are no canned ingredients in these enchiladas, and no extra oil, fat or lard. This delicious dinner comes together quickly and is perfect for any night of the week. 

There are still calories, fat, and carbs in these healthy beef enchiladas but thanks to quality ingredients and nothing processed this recipe is lighter and healthier than most! The whole family will love this incredible Mexican food recipe! 

Where’s the recipe?

Here at My Crazy Good Life we have readers of all skill levels in the kitchen. Perhaps this is your first time cooking, or maybe you are an expert in the kitchen. We write all of our recipes to help our followers of all skill levels be successful at cooking. 

We are dedicated to providing all the information you need to know, including detailed instructions, ingredient information, healthy eating plan points, and nutritional information. If you are ready to get started without all of our helpful information, simply scroll down to the bottom where you will find our easy to print Weight Watchers Beef Enchiladas recipe. 

Ingredients in Weight Watchers Beef Enchiladas

• Corn Tortillas: Corn tortillas are the perfect tortillas for this delicious recipe. 
• Carne Asada: We prefer using our Carne Asada recipe for the enchiladas. You’re welcome to substitute any protein of choice. 
• Shredded Cheddar Cheese: We prefer to use either four cheese Mexican or colby jack. The points for this recipe are calculated using reduced-fat shredded cheese. However, if you’re okay with the extra points, you can use full fat cheese.
• Enchilada Sauce: Our homemade enchilada sauce is fresh and much better than store bought enchilada sauce. The best part about it is you can make this homemade sauce easily at home. 

Ingredients in the Carne Asada Marinade

These are the ingredients we use when we marinate our carne asada.

• White vinegar
• Coconut aminos: you can also use low sodium soy sauce or Tamari if that’s what you have.
• Lime juice: fresh lime juice really helps make this carne asada taste authentic.
• Olive oil: avocado oil would work well too.
• Orange: fresh orange juice is highly acidic, which is great for tenderizing the steak
• Garlic powder
• Chili powder
• Oregano
• Cumin
• Onion Powder

Ingredients to Make Healthy Red Enchilada Sauce

Our healthy blender enchilada sauce is super easy to make and the flavor is so much more complex than the store bought variety. 

• Dried red chili pods: you can find dried chili peppers in the Mexican aisle at your grocery store or on Amazon.
• Water
• White vinegar
• Oregano
• All spice
• Garlic powder
• Onion powder

How to Make Weight Watchers Beef Enchiladas

How to Make the Carne Asada Meat

1. Dice the skirt steak.
2. Combine all the marinade ingredients in a large zippered bag or container with lid.
3. Add the diced steak to the container and mix to ensure it is completely covered by the marinade.
4. Place in the fridge for at least 1 hour, or overnight.
5. Coat a large skillet or large nonstick skillet with olive/avocado oil and heat on high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
6. Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
7. Remove the carne asada from the heat and warm your low carb tortillas on the hot skillet.
8. Chop the onions and cilantro.
9. Eat this by itself, with one of the recipes above.

How to Make the Enchilada Sauce

1. Add all the ingredients for the enchilada sauce into a large sauce pan.
2. Bring the sauce to a boil in high heat. Then reduce to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
3. Allow the chili pods to cool then dump all the contents on the sauce pan into a blender. Blend until the sauce is smooth.
4. Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

Putting it all Together – Weight Watchers Beef Enchiladas

1. Preheat your oven: 350º F.
2. Grease the bottom of the casserole dish.
3. Next, add 1/4 cup of enchilada sauce and cover the bottom of the pan. This helps to prevent the enchiladas from sticking to the bottom of the pan.
4. Roll the enchiladas: Put some cheese and your carne asada meat into the center of a corn tortilla. I use 3/4 cup of meat for two tortillas and 1/3 cup cheese for four enchiladas.
5. To make a full pan of enchiladas, you’ll need to place tortillas down one by one and fold the side over. The seam side should go down in your pan. I find it helps to place the filling slightly off center so there’s more of a “flap” to fold over the top!
6. Finally, put the last 3/4 cup of enchilada sauce on top, and then top with the remaining cheese.
7. These delicious Weight Watchers enchiladas need to bake for about 20-25 minutes. When the cheese starts looking melty and a bit crispy you’ll know they’re ready to come out. Top with fresh cilantro and serve!

Recipe Tips

• Leftover sauce is perfect with tacos, mixed with shredded meat to make a red chili, or you can include it in pretty much any other southwest dish!
• Corn tortillas crack easily if they’re not super fresh. You usually can’t even see it because the sauce covers it, but if it bothers you, find somewhere to buy super fresh tortillas or get the tortillas a little wet and microwave them for a few seconds to make them pliable.
• If you want to make these enchiladas in a hurry, just layer the ingredients! Cut the whole weight watchers beef enchilada casserole into sections so you know how much a serving will be!
• This recipe is versatile, feel free to serve with a side of refried beans or black beans. You could also modify the enchilada sauce using green chiles to make a green enchilada sauce instead. Just note that all smart points will need to be recalculated online or in the ww app.  
• If you are wanting to use sour cream on top of your enchilada, a lower point option is using greek yogurt instead. 
• These Weight Watchers enchiladas keep really well in the fridge. They reheat nicely and make a great recipe for lunch the next day.
• A pan of these beef enchiladas can be reheated throughout the week with little to no effort. You’ll have a tasty and healthy option on hand for quick meals if you choose to add this recipe to your meal plan!
• I think these are better fresh but you can freeze them if you’d like. Defrost them on the counter and then reheat in the oven on 350F for 30 minutes. Check for them to be ready every few minutes after that!

Healthy Eating Plans

Each serving of 2 beef enchiladas is 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plans Points | 11 Points on the 2023 Plan.

• The point value is calculated using reduced fat cheese.
• I don’t count the homemade red sauce for points since it’s mostly water, spices, and chili pods. Of course you can calculate this however you’d like, but I use the Weight Watchers recipe builder to figure out all of my recipes.
• Note: Our homemade red sauce is made with zero point foods but it’s blended into a sauce. If you are eating multiple portions of these healthy beef enchiladas you may wish to calculate and count the points for the sauce. In one serving, I don’t think it’s enough to count for points.
• Looking to lower the amount of WW points? I suggest subbing out the beef and making chicken enchiladas. Obviously that takes away the “beef” part of these beef enchiladas but that’s a really quick and easy way to reduce your points. You could also find a fat free cheese. Kraft makes a good one that’s usually available at Walmart. It’ll help lower your points as well. Cut back on the number of tortillas. You can have the same amount of filling in fewer tortillas for a more point friendly option! If you make this as a casserole it’s an easy way to cut down on points without sacrificing flavor and texture!

Looking for similar recipes to these WW Beef Enchiladas?

• Carne Asada Tostadas 9 points on Weight Watchers Freestyle Plan | 6 Blue Plan Points | 7 Green Plan Points | 6 Purple Plan Points | Carne Asada Tostadas are a family favorite here. We love making them and letting everyone top them with their ideal flavors. 
• WW Crockpot Pork Carnitas 3 Freestyle Smart Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2022/2023 Points: 2 | These delicious Pork Carnitas are amazing. With just 3 Weight Watchers points per serving you can enjoy these without sacrificing any weekly points! 
• Southwest Egg Roll in a Bowl A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 Blue Plan Points, 3 Green Plan Points, 0 Purple Plan Points, and 0 Points on the 2023 Plan.
• Vegan Weight Watchers Tacos For those of you trying to cut back on meat, enjoy meatless Mondays, or just looking for a delicious dinner idea, these Quinoa Tacos are Vegan and so delicious. 3 Blue Plan Points | 6 Green Plan Points | 0 Purple Plan Points | 2023 points: 3

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Weight Watchers Beef Enchiladas

Weight Watchers beef enchiladas are made with shredded carne asada and homemade red sauce for a tasty and authentic enchilada recipe. Healthy, skinny, beef enchiladas that no one will know are lightened up!  

Course Main Course

Cuisine Mexican

Keyword Weight Watchers

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 Servings

Calories 428kcal

Author Becca Ludlum

Equipment

• Baking Dish
• Vitamix Blender
• Kitchen Knife

Ingredients

Ingredients in Enchiladas

• 12 corn tortillas
• 1 lb carne asada Or meat of your choice
• 2 cups shredded cheese reduced fat
• 1/2 cups enchilada sauce

Ingredients in Carne Asada

• 1.5 lb skirt steak diced into small pieces
• 1/4 cup white vinegar
• 2 tbsp low sodium tamari or soy sauce
• 1 tsp garlic powder
• 2 tbsp lime juice from 1 lime
• 2 tsp olive oil
• juice from 1 orange fresh squeezed
• 1 tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp onion powder

Ingredients in Red Enchilada Sauce

• 20 Colorado (Red) Chile Pods dried, stemmed, and seeded
• 3 cups water
• 1/4 cup white vinegar
• 1 tsp oregano
• 1/2 tsp all spice
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

Instructions for WW Beef Enchiladas

• Preheat your oven: 350º F.
• Grease a casserole pan lightly, the bottom only.
• Use 1/4 cup of enchilada sauce and cover the bottom of the pan after it is greased.
• Rolling the enchiladas: put some cheese and your carne asada meat into the center of a corn tortilla. Mine are made with 3/4 cup meat for two tortillas and 1/3 cup cheese for four enchiladas. 12 corn tortillas, 2 cups shredded cheese, 1 lb carne asada
• To make a full pan of enchiladas you'll need to place them down one by one and fold the side over. Seam side should go down in your pan and I find it helps to place the filling slightly off center so there's more of a "flap" to fold over the top!
• The last 3/4 cup of enchilada sauce goes on top, after that is done you can top will the remaining cheese as well!
• These delicious Weight Watchers enchiladas need to bake for about 20-25 minutes. When the cheese starts looking melty and a bit crispy you’ll know they’re ready to come out. Top with fresh cilantro and serve!

Instructions for Carne Asada

• First thinly slice or dice the steak.1.5 lb skirt steak
• Next combine all the marinade ingredients in a large zippered bag or container with lid. 1/4 cup white vinegar, 2 tbsp low sodium tamari, 1 tsp garlic powder, 2 tbsp lime juice, 2 tsp olive oil, juice from 1 orange, 1 tbsp chili powder, 1 tsp oregano, 1 tsp cumin, 1 tsp onion powder
• Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
• Place in the fridge for at least 1 hour, or overnight.
• Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
• Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
• Remove the carne asada from the heat and set aside until you’re ready to assemble your enchiladas.

Instructions to make the enchilada sauce

• Add all of the enchilada sauce ingredients into a large sauce pan. 20 Colorado (Red) Chile Pods, 3 cups water, 1/4 cup white vinegar, 1 tsp oregano, 1/2 tsp all spice, 1 tsp garlic powder, 1 tsp onion powder
• Bring the sauce to a boil over high heat. Then reduce the temperature to medium heat and allow the chili pods to simmer for 15-20 minutes until the pods are soft.
• Allow the chili pods to cool then dump all the contents of the sauce pan into a blender. Blend until the sauce is smooth.
• Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

Video

Notes

Each serving (using reduced fat cheese) of 2 beef enchiladas 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plan Points | 11 Points on the 2023 Plan

Nutrition

Calories: 428kcal | Carbohydrates: 25g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 331mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 18mg | Calcium: 321mg | Iron: 2mg

The post Weight Watchers Beef Enchiladas 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.

These lentil vegetarian tacos are a big hit in my house for Taco Tuesday. The whole family loves when I make these–both the vegan and the meat eater! I love that they’re super easy to make (hint, it all goes into the Instant Pot) and that this recipe is easy to adjust as needed for any preferences.

Ingredients in these Instant Pot Lentil Tacos

• French lentils I love using French lentils because of the size and texture, but you could use any color here. Please note that the cook time for this recipe has only been tested on French lentils.
• Corn kernels You can use canned or frozen. I love when I have a leftover ear of corn and can roast it on the grill first–it really adds to the flavor of these tacos.
• Black beans I use canned black beans in this recipe.
• Diced tomatoes with green chilies Called Rotel in many parts of the country.
• Tomato sauce Always look for the low sodium version of canned foods, you can always add salt later.
• Water or vegetable broth
• Garlic I prefer fresh garlic for this recipe.
• Celery I love the crunch this adds to the recipe.
• Taco seasoning

Difference between lentils

• French lentils (also called green lentils) are smaller and the texture is a bit more firm because they still have an outer coating on them. They take the longest to cook.
• Red lentils are split in half and a little softer because there is no outer shell on them.
• Yellow lentils are similar to red because they’re split and have no outer coating.
• Brown lentils keep their texture well and are almost always less expensive than other varieties of lentils.
• Black lentils taste similar to black beans and look a bit like caviar. I love making these to serve with my Vegetarian Stuffed Pepper filling, as they have a lot of protein and blend well with the texture of that filling.

Many people prefer cooking with the green/French lentils that have an outer coating because there is more texture to them. If you’re looking for tender lentils, you’ll want the red or yellow.

How To Make this Instant Pot Lentil Tacos Recipe

Making these lentil tacos in the electric pressure cooker could not be easier! You can use pre-cooked lentils but you don’t have to because the Instant Pot cooks them so quickly.

Doing a natural pressure release is necessary for lentils so don’t try and rush that portion. I use the 6 quart Instant Pot Duo to make my recipes but you can check out how to configure the recipe to other models here.

1. Place all ingredients in your Instant Pot and give everything a good stir. Put the ingredients into the pot in the order they’re listed above. Keeping the tomatoes off the bottom of the pot can help avoid the Instant Pot burn warning.
2. Select the “Soup/Chili” setting and the pot will automatically set for 12 minutes. If the lentils are pre-cooked, you can select 5 minutes on high pressure.
3. Close the Instant Pot Lid and turn the vent to Sealing. The lentil taco meat will begin cooking after the pot comes to pressure.
4. After the Instant Pot is finished cooking, allow for a natural release. This means that you won’t turn the Valve to Venting yet–allow the pot to release pressure naturally. If in 10 minutes your pressure hasn’t released (you’ll know this because you’ll be able to easily open the pot), you can do a quick release or manual release it by turning your valve to Venting.
5. Taste and adjust the seasoning before serving with your favorite toppings like vegan sour cream, shredded cheese, and cilantro.

How to serve this recipe:

• On corn tortillas or flour tortillas
• As a street taco with chopped onions and cilantro or pico de gallo
• On crunchy taco shells (I love spraying a pan with some olive oil and “frying” corn tortillas instead of using store bought shells)
• On top of tortillas chipHow to serve this recipe:
  s as nachos
• Add beans, rice, and veggies to make burrito bowls
• Serve on lettuce as lettuce wraps

Healthy Eating Plans

21 Day Fix

Lentils often double in size when cooked, so 1 cup dry lentils will equal about 4 1/2 cup yellow containers on the Portion Fix. If you think your lentils more than doubled in size, measure them after cooking for the most accurate counts.

If you’re adding toppings, be sure to count those.

This recipe makes 4, 1 cup servings

Regular Portion Fix Plan: 1 1/4 yellow container, 1/2 green container per serving

Vegan Portion Fix plan: Negligible yellow container, 3/4 red container, 1/2 green container per serving.

Weight Watchers

1 Serving (recipe makes 4) counts as 0 2023 Points | 0 Blue Plan Points | 5 Green Plan Points | | 0 Purple Plan Points

More Healthy Vegetarian Recipes:

• Air Fryer Buffalo Cauliflower Bites
• Vegan Chili Recipe
• Vegan Minestrone Soup
• Vegan Breakfast Hash
• Healthy Veggie Quesadillas

Print

Instant Pot Lentil Tacos

These Instant Pot lentil tacos are a healthy dinner option. They're a great vegetarian taco recipe that is filling, fresh, and flavorful.

Course main

Cuisine American

Keyword 21 Day Fix, lentil, tacos, vegan

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Resting Time 5 minutes minutes

Total Time 27 minutes minutes

Servings 4 Servings

Calories 218kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt

Ingredients

• 1 cup French lentils
• 1/4 cup corn kernels
• 1/4 cup black beans canned
• 1 cup diced tomatoes with green chilies with liquid
• 1/2 cup tomato sauce low sodium
• 2 cups vegetable broth low sodium, or water | none if lentils are pre-cooked
• 1 tbsp garlic minced
• 2 stalks celery chopped
• 1 tsp taco seasoning

Optional Toppings: Salt and pepper, Greek Yogurt, Cilantro, and Shredded cheese

Instructions

• Place all ingredients in your Instant Pot and give everything a good stir. 1 cup French lentils, 1/4 cup corn, 1/4 cup black beans, 1 cup diced tomatoes with green chilies, 1/2 cup tomato sauce, 2 cups vegetable broth, 1 tbsp garlic, 2 stalks celery, 1 tsp taco seasoning
• Select the “Soup/Chilli” setting and set for 12 minutes. (If the lentils are pre-cooked you can select 5 minutes.)
• Seal and allow to natural release.
• Taste and adjust the seasoning before serving with optional garnishes of sour cream, cheese and cilantro.

Notes

4 servings, about 1 cup each

Just over 1 yellow container, 1/3 red container each serving

 

Weight Watchers | 1 Serving (recipe makes 4) | 0 2023 Plan Points | 0 Blue Plan Points | 5 Green Plan Points | | 0 Purple Plan Points

Nutrition

Calories: 218kcal | Carbohydrates: 39g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 725mg | Fiber: 17g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 5mg

The post Instant Pot Lentil Tacos appeared first on My Crazy Good Life.

This recipe is full of healthy ingredients and it’s also a tasty 21 Day Fix and Weight Watchers Crockpot Fajitas meal. Everything goes into the slow cooker and in no time you’ll have the easiest crock pot chicken fajitas ready to serve on your busy weeknights!

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy to follow for any cook, from beginner to experienced. In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations.

If you’d like to get straight to cooking this delicious meal, just scroll down to the bottom where you’ll find the easy to print Easy Crockpot Chicken Fajitas recipe.

Ingredients in our Easy Chicken Fajitas

• Bell peppers: Feel free to mix up different bell pepper colors here. It’ll give you a nice variety of flavors.
• Onion: A fresh onion is necessary. Onion powder doesn’t give the fajitas the necessary crunch and flavor they need.
• Garlic: Fresh garlic is best – your taste buds will appreciate this. If you are in a pinch you could use pre-minced garlic or garlic powder, but it won’t be nearly as flavorful.
• Chicken breasts: We use skinless chicken breasts. Be sure to cut the chicken breasts in half. This will help cut down on cooking time.
• Diced tomatoes
• Paprika
• Chili powder: If you prefer a bit more spice, increase the amount of chili powder or use a small pinch of cayenne pepper.
• Oregano
• Cumin
• Lime juice: Fresh lime juice really brings the flavors of the chicken fajitas and spices together.
• Salt & Pepper: to taste
• Optional tortillas: two 6-inch corn tortillas, or one 6-inch whole wheat flour tortilla.
• Favorite fajita toppings: I love to top my fajitas with avocado, sour cream, and shredded cheese. Be sure to adjust your container counts or SmartPoints if you add in any optional toppings to our easy recipe. 

How to make Easy Chicken Fajitas in the Crockpot

1. Slice the bell peppers, chop the onion, and then smash and peel the garlic cloves. Next, place the garlic, peppers and onion at the bottom of your slow cooker.
2. Cut the chicken breasts in half and place chicken on top of the veggies. Season chicken with paprika, chili powder, oregano, and cumin. Salt & pepper to taste.
3. Drain the can of diced tomatoes and then add the tomatoes to the top of the chicken.
4. Place the lid on the crockpot to cover and cook on high heat for 2 hours, or on low heat for 3-4 hours until the chicken is cooked through.
5. When the cook time is done, remove and shred chicken with two forks. You can also slice the chicken, if you prefer.
6. Place the chicken back into the crockpot and stir in the lime juice.
7. Serve on warm tortillas or rice and enjoy!

Recipe tips

• Optional toppings are avocado, sour cream, or shredded cheese. Make sure to adjust your container counts or SmartPoints if you add in any optional ingredients. 
• If you’d like to use a store bought taco or fajita seasoning packet instead of the stated seasonings, you’ll need to make sure it’s approved if you follow any Beachbody programs. We prefer to use our homemade taco seasoning or homemade fajita seasoning when possible.
• You can easily double the recipe without changing the cooking time. If your slow cooker seems overloaded, you might want to rearrange the chicken at some point and take an internal temperature reading to be sure that they’re done cooking. Chicken needs to cook to 165º F to be safe, so make sure it reaches that temperature before you eat it.
• This recipe makes about 8 servings, so it’s a great one for meal prep! Once the chicken is cooked, you can freeze it in an airtight container or put it into meal prep containers for use later in the week.

Healthy eating plans

21 Day Fix Fajitas

Total recipe is 8 servings: 6 green containers and 8 red containers

Per serving: 
1 red container (fill your red container with meat)
¾ green container (fill ¾ of your green container with veggies)
Add 1 yellow for tortillas (two 6-inch corn, or one 6-inch whole wheat flour)

2B Mindset Fajitas

This makes a great 2B Mindset lunch or dinner option. Make sure you add veggies for dinner, since this is pretty evenly split between protein and vegetables.

Weight Watchers Fajitas

0 Blue Plan Points | 1 Green Plan Point | 0 Purple Plan Points | 2023 Points: 0

1 Corn Tortilla: 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1

Trim Healthy Mama Fajitas

This counts as an FP recipe. Substitute low carb tortillas like Wonder Wraps from THM or another low carb whole wheat variety. Using tortillas might make this an E recipe, though, so you can count it depending on how you eat it!

Looking for more healthy slow cooker recipes?

• Healthy Tuscan Chicken Pasta
• Crockpot Stuffed Pepper Soup Recipe
• Mississippi Pot Roast in the Crockpot
• Homemade Hamburger Helper Recipe
• Healthy White Chicken Chili

Printable Chicken Fajitas in Crock pot Recipe:

If you prefer to print out your recipes, here is the easiest way to do that! This slow cooker chicken fajitas recipe can be printed below. I like to have printed slow cooker recipes available so I can pull them out when I need an easy recipe that uses things I have on hand. We almost always have chicken breasts, bell pepper, and diced tomatoes so this recipe comes in handy!

Print

The Easiest Crockpot Chicken Fajitas

We love fajitas. I don’t love heating up the house or standing over a hot grill all night though…Here’s the perfect solution! Crockpot chicken fajitas are easy to make, they keep the house cool in the summer, and I can set them and forget about it until dinner time.

Course Main Course

Cuisine American, Crockpot, One Pot, Slow Cooker

Keyword Chicken Fajitas, Crockpot Chicken Fajitas

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 Servings

Calories 251kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Cutting Board

Ingredients

Ingredients:

• 4 bell peppers sliced
• 1 onion chopped
• 5-8 cloves garlic smashed
• 1.5 lbs chicken breasts cut in half
• 2 tsp paprika
• 1 tsp chili powder or chili pepper
• 1 tsp oregano
• 1 tsp cumin
• 14 oz can diced tomatoes drained
• 2 tbsp lime juice to taste

Optional: two 6-inch corn or one 6-inch whole wheat flour tortillas as base, and salt and pepper to taste

US Customary – Metric

Instructions

Directions:

• Slice the bell peppers, chop the onion, and smash the garlic cloves. Then place the garlic, peppers and onion at the bottom of your crockpot. 4 bell peppers, 1 onion, 5-8 cloves garlic
• Cut the chicken breasts in half and set them on top of the veggies. Season chicken with paprika, chili powder, oregano, and cumin. Salt & pepper to taste. 1.5 lbs chicken breasts, 2 tsp paprika, 1 tsp chili powder, 1 tsp oregano, 1 tsp cumin
• Drain the can of diced tomatoes and add tomatoes on top of your chicken. 14 oz can diced tomatoes
• Place the lid on the crockpot to cover and cook on high for 2 hours, or on low for 3-4 hours until the chicken is cooked through.
• When the cook time is done, remove chicken and shred it with two forks. You can also slice the chicken, if you prefer.
• Place the chicken back into the crockpot and stir in the lime juice. 2 tbsp lime juice
• Serve on tortillas or overtop of rice.

Notes

21 Day Fix Fajitas

Total recipe is 8 servings: 6G, 8R

Per serving: 
1 R (fill your red container with meat)
¾ G (fill ¾ of your green container with veggies)
Add 1 Y for tortillas (two 6-inch corn, or one 6-inch whole wheat flour)

2B Mindset Fajitas

This makes a great 2B Mindset lunch or dinner option. Make sure you add veggies for dinner, since this is pretty evenly split between protein and vegetables.

Weight Watchers Fajitas

0 Blue Plan Points | 1 Green Plan Point | 0 Purple Plan Points | 2023 Points: 0

1 Corn Tortilla: 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2023 Points: 1

Trim Healthy Mama Fajitas

This counts as an FP recipe. Substitute low carb tortillas like Wonder Wraps from THM or another low carb whole wheat variety. Using tortillas might make this an E recipe, though, so you can count it depending on how you eat it!

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 179mg | Potassium: 1841mg | Fiber: 9g | Sugar: 20g | Vitamin A: 3050IU | Vitamin C: 147mg | Calcium: 244mg | Iron: 8mg

The post The Easiest Crockpot Chicken Fajitas appeared first on My Crazy Good Life.

Meal prep this recipe by dicing veggies and pre-cooking meat one day! This allows you to have easy breakfasts all week. These tacos are a delicious way to get protein and veggies in every morning in a way that’s healthier and delicious. I love that the simple ingredients help the true flavor of the tacos to come through–eggs, cilantro, your favorite veggies and (optional) breakfast meat. 

Cooking food in our house lately has been a bit more difficult, as I’m not eating meat or eggs anymore. I love that I can make myself some vegan tacos that are stuffed with a delicious veggie mixture and black beans, while adding fluffy eggs and bacon for everyone else. Sometimes I even make these into Vegetarian Breakfast Tacos by using only eggs and veggies. Scrambled eggs, peppers and onions, broccoli, bacon, and fresh sliced jalapeños make these the best breakfast tacos. 

Where’s the recipe?

On this website, you’ll always find exactly what you need with regard to cooking instructions. Scroll down and read this post for lots of information about how to cook this recipe, ingredient swaps and substitutions, and information for healthy eating plans like WW and Portion Fix.

If you’d simply looking for the recipe, scroll down the the printable recipe at the bottom of this post. You’ll find the full recipe and ingredient amounts right there, without all the extra information.

Ingredients in these Easy Breakfast Tacos: 

What you’ll need for the base recipe:

• flour or corn tortillas
• eggs or egg whites
• bell pepper
• onions (white or red onion, it doesn’t matter)
• a veggie or two from the list below

Additional ingredients that you can add, based on your preferences: (I have bolded the ingredients I used for this specific recipe you see here)

• fresh tomatoes
• bacon (or turkey bacon, depending on the healthy eating plan you’re on)
• jalapeños
• broccoli
• pico de gallo or salsa
• avocado or guacamole
• chorizo
• potatoes
• spanish rice
• breakfast potatoes
• black beans
• sweet potatoes
• breakfast sausage or chicken sausage
• shredded cheddar cheese
• sliced ripe avocado
• crispy hash browns

How to make this healthy breakfast tacos recipe: 

1. Prepare your veggies and meat. We use a mix of fresh and frozen veggies–honestly, whatever is in our fridge and freezer.
2. Warm a large skillet (I love my cast iron skillet for this recipe) to medium heat with some spray oil or a drizzle of olive oil and add your diced veggies. I recommend thawing/cooking any frozen veggies first.
3. Add any precooked meat after the vegetables are cooked, since it just needs to be warmed. Stir occasionally, making sure the veggies don’t burn. 
4. While the veggies are cooking, crack your eggs in a small or medium bowl. Add a splash of milk to the eggs, then scramble them. 
5. When the veggies are just about cooked perfectly, add the egg mixture to the pan of veggies and meat. 
6. After your veggies and eggs are cooked, remove them from the heat by transferring them to a plate. Add a plate on top to keep them warm while you’re cooking and warming your tortillas. 
7. Using the pan you just warmed your taco fillings in, spray again with oil and allow it to heat up a bit.
8. Place 2 corn tortillas at a time in the pan and allow to heat for a minute or two. There are more detailed instructions in the Recipe Tips section below. No need to brown them, just heat them up a bit because a warm tortilla is less likely to break when you fill it.
9. Fill your tortillas with the veggie/egg/meat mixture and top with fresh cilantro.

Recipe Tips:

• Take two corn tortillas and brush one side of each lightly with water. Stick the wet sides together and place your tortillas in the pan to warm. Using the water keeps the corn tortillas soft so they don’t break when you fold them for tacos.
• It’s important to mention that there is no wrong way to make these! Whether you’re running short on veggies and make cheese and egg tacos, or you spend time cutting all of your favorite toppings, these easy breakfast tacos are a delicious meal!
• I don’t season the mixture for these tacos with spices. If you’d like to add your favorite seasonings you can, but I’ve found that the veggies, onions, bacon, and eggs are perfect by themselves.
• I prefer using uncooked corn tortillas when I can find them, but the process is the same for cooked corn tortillas. If you choose to use flour tortillas, they don’t need to be stuck together to cook–that’s just a tip for corn tortillas. 
• Top them with hot sauce or plain Greek yogurt (or sour cream), salt and black pepper, diced green onion, fresh cilantro, or leave them plain–they’ll be delicious either way. 
• If you’re into breakfast burritos, this is a very easy recipe to make into make ahead burritos! Stuff the eggs, veggies, and meat if you’re using it into a flour tortilla, roll it up and store in the fridge for up to 5 days. I like to wrap my burritos in plastic wrap.
• If you’re using an egg substitute, I feel like cooking that separate and adding it to the veggies at the end works best. Sometimes the substitutes I’ve used don’t cook quite as nice as real eggs.

Healthy Eating Plans

Weight Watchers:

You can save points here by using turkey bacon. I estimated that two slices of regular bacon (which is what these points are calculated with) equals about 1/2 cup.

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Looking for more healthy recipes?

• Healthy Veggie Quesadillas
• Vegetarian Stuffed Peppers
• Veggie Spring Rolls with Easy Peanut Sauce
• 5 Rotisserie Chicken Recipes (without using a rotisserie!)

Print

Healthy Breakfast Tacos

These healthy breakfast tacos are a great way to start your day! Fill them with your favorite veggies, eggs, and breakfast meats for an easy breakfast taco. Can easily be made vegetarian or vegan with instructions in the post.

Course Breakfast

Cuisine Mexican

Keyword tacos

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 398kcal

Author Becca Ludlum

Cost $5

Equipment

• Kitchen Knife
• Cutting Board
• Enameled Cast Iron Pan

Ingredients

• 1 cup bell peppers mixed, diced
• 2 slices bacon cooked and diced
• 1 cup onion diced
• jalapeños to taste
• 1 cup broccoli
• 4 eggs scrambled
• 4 corn tortillas

US Customary – Metric

Instructions

• Prepare your veggies and meat. We use a mix of fresh and frozen veggies. 1 cup bell peppers, 1 cup onion, jalapeños, 1 cup broccoli, 2 slices bacon
• Warm a pan to medium heat with some spray oil and add your veggies. Frozen should be thawed first, and then your meat can be added at the end, since it just needs to be warmed. Stir occasionally, making sure the veggies don't burn.
• While the veggies are cooking, prepare your eggs in a small or medium bowl. I like to add a splash of milk to them and scramble them. 4 eggs
• When the veggies are just about ready, cook the eggs by adding the egg mixture to the pan of veggies and meat.
• After your veggies and eggs are cooked, transfer them to a plate and add a plate on top to keep them warm while you’re cooking and warming your tortillas.
• Using the pan you just warmed your taco fillings in, spray again with oil.
• Warm your corn tortillas with a sprinkle of water so they don't break when you fold them for tacos.4 corn tortillas
• To use the tortillas, pull them apart and add your fillings.
• Enjoy!

Video

Notes

Weight Watchers:

You can save points here by using 2 slices of turkey bacon. 

• Blue Plan: 6 Points
• Green Plan: 10 Points
• Purple Plan: 6 Points
• 2023 Plan: 4 Points

Portion Fix/21 Day Fix:

Two breakfast tacos count as 1 yellow container, 1 1/3 red container, and 1 1/2 green containers when made with 2 slices turkey bacon, 2 corn tortillas, 1 1/2 cups veggies, and 2 eggs per serving. 

Nutrition

Calories: 398kcal | Carbohydrates: 39g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 342mg | Sodium: 315mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3102IU | Vitamin C: 142mg | Calcium: 138mg | Iron: 3mg

The post Healthy Breakfast Tacos with Eggs and Veggies appeared first on My Crazy Good Life.

These loaded veggie quesadillas can be made for breakfast, lunch, or dinner! Simple ingredients like whole wheat tortillas, brown rice, and crunchy and filling vegetables make this a healthy veggie quesadilla that you’ll choose often. 

Where’s the recipe?

Here are My Crazy Good Life, we write recipes that anyone can cook, no matter how much kitchen experience you have! If you’re newer to the kitchen and are looking for recipe tips, ingredient substitution information, and very detailed instructions, scroll down in the post for that information.

If you’d like to get straight to the ingredients amounts and quick instructions, scroll down to the printable recipe area where you’ll find the info for this Veggie Quesadilla Recipe. 

Ingredients for these Easy Veggie Quesadillas

• Mushrooms: I prefer to use mini portobellos when I cook, but any mushroom will work here.
• Zucchini
• Red onion: If you don’t have red, any onion will do.
• Corn: frozen or canned is fine here. If using canned, just rinse and drain the corn.
• Garlic You can use garlic powder for this, but fresh is so much better.
• Chili powder
• Cayenne pepper: optional, and will make the recipe spicy!
• Smoked paprika: The flavor is a bit richer than traditional paprika.
• Cumin
• Oregano
• Salt
• Black pepper
• Black beans: If using canned, drain and rinse the beans to remove any extra sodium.
• Cooked brown rice
• Shredded cheese: I prefer using Cheddar Jack but you could use Monterey Jack, Cheddar cheese, Pepper Jack, a Mexican cheese blend, or even vegan cheese for a vegan version of this recipe. Looking for a super melty cheese? Try mozzarella!
• Wheat tortillas: You can use flour tortillas or corn tortillas if you’d like. The type of tortilla doesn’t matter much here unless you’re on a specific healthy eating plan.

Optional toppings for your healthy veggie quesadillas:

• Sour cream or unflavored Greek yogurt
• Pico de gallo or your favorite salsa
• Guacamole or sliced avocado
• Refried beans
• Hot sauce
• Diced green onions
• Fresh cilantro

Directions for making the veggie filling

If you’re making this veggie filling for meal prep, I’d double or triple it. This filling is a great option for making tacos, burritos, and stuffed peppers with it!

1. Grab a cutting board and chop mushrooms, zucchini, and onion into 1/4 inch pieces.
2. Spray a large skillet with olive oil and turn to medium heat. Add the corn to the warm skillet. Cook the corn on low for 1-2 minutes, stirring to avoid sticking. 
3. Add garlic, chili powder, (optional cayenne pepper if you like spice), smoked paprika, cumin, oregano, salt, and pepper to skillet, and stir well.
4. Add zucchini, mushrooms, and onions to skillet and allow to cook for 5 minutes. 
5. Add drained and rinsed black beans and cooked brown rice to the skillet, and cook on medium-low heat for 5-10 minutes to allow flavors to meld and ingredients to heat. 
6. Remove from heat.

Directions for making a whole quesadilla

1. Heat a whole tortilla in a frying pan on low heat, and add 1/8 to 1/4 cup shredded cheese to onto the tortilla. 
2. Add thin layer of quesadilla mixture on top of cheese, about 3/4 cup veggie mixture. 
3. Add another layer of cheese to the top of the filling, 1/8 to 1/4 cup. Wait a few minutes for the cheese to melt.
4. Flip the quesadilla over, being careful that the toppings don’t spill out. As long as there is melted cheese in there it shouldn’t be too difficult.
5. Remove from heat and allow to cool for a few minutes before cutting.

Directions for making half a vegetarian quesadilla

Nutrition information below is based on a serving size of one half quesadilla.

1. Follow step one from above, adding no more than 1/8th cup cheese to half of the tortilla.
2. Add a thin layer of quesadilla mixture (about 1/2 cup) to half of the tortilla, and then sprinkle another thin layer of cheese on top.
3. Fold the second (empty) tortilla side over cheese and quesadilla filling and press down with a spatula, then carefully flip the quesadilla.
4. Remove from heat when the cheese melted and allow to cool for a few minutes before cutting.

Recipe Tips

1. If you don’t have or don’t care for the zucchini and mushrooms, use whatever veggies you prefer. This recipe is easy to modify. Try using green pepper, red peppers (or any color bell pepper, to be honest), pinto beans instead of black beans, or add sweet potatoes into the mix!
2. If making a big batch for meal prep, triple the filling recipe and store in an airtight container. Stick the filling in the fridge for up to a week or the freezer for up to 2 months. This is a great recipe for making a quick meal on a busy weeknight.
3. If you’re using small tortillas, your portions might be a little off from the directions and amounts above. Use your judgement on this.
4. Are you a meat eater? You can add diced chicken, ground beef, or ground turkey cooked in taco seasoning to this veggie mixture! If you’re looking for a protein-rich filler that doesn’t have meat, diced tofu works.
5. Like lots of cheese? You can add more! Just make sure you add enough cheese on the top and bottom so that it melts the veggies together and sticks to the tortilla.

Healthy Eating Plans

Portion Fix / 21 Day Fix:

Total counts for 1/2 quesadilla: 1/3 green container, 1 + 1/2 yellow container, 1 blue container.

• Veggie Filling: The entire recipe for the filling will count as 2 Green Containers and 3 Yellow Containers. It makes about 3 cups of cooked filling (approximately six 1/2 cup servings). Per serving, you’ll be counting 1/3 green container and 1/2 yellow container. You’ll be measuring your cheese with your 1/3 cup blue container instead of using the amount called for in the recipe.
• Tortilla: One small 6 inch wheat tortilla is 1 yellow container, or you can use 2 corn tortillas of the same size for 1 yellow container.
• Cheese: You’ll be using 1/3 cup of cheese for your half quesadilla. This counts as one blue container.

2B Mindset:

• One half quesadilla plus a protein (top with yogurt, include tofu in the quesadilla, or eat some grilled chicken on the side) is a perfect lunch on 2B Mindset.

Weight Watchers:

• 2022/2023 Plan: 2 Points per serving, using fat free cheese and the small Mission Carb Balance Fajita Whole Wheat Tortillas.

Looking for more Vegetarian Mexican Recipes similar to this healthy Veggie Quesadilla?

• Healthy Elote Dip
• Chipotle Chicken Recipe
• Vegetarian Mexican Casserole with Corn Tortillas
• How to Make Polenta
• Calabacitas Tacos
• Portobello Mushroom Fajitas
• Grilled Cauliflower Streaks with Chimichurri
• Instant Pot Lentil Tacos

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Healthy Veggie Quesadillas

These easy Veggie Quesadillas are one of our favorite weeknight meals! The veggie mixture is versatile and can be made for tacos, quesadillas, stuffed peppers, or as a quick side dish or meal by itself. Loaded with veggies and whole grains, these are a delicious vegetarian quesadilla.

Course Main Course

Cuisine Mexican

Keyword quesadilla, vegetarian

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 263kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• 1 cup mushrooms chopped
• 3/4 cup zucchini chopped
• 1/4 cup onion diced
• 1/2 cup corn kernels frozen or canned
• 1/2 cup black beans drained and rinsed
• 1/2 tsp garlic minced
• 1 tsp chili powder
• 1/4 tsp cayenne pepper optional, will make it spicy!
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp oregano
• 1/8 tsp black pepper
• 1/2 cup cooked brown rice
• 1 cup Cheddar Jack cheese shredded
• 6 whole wheat tortillas small, 6 inch

Instructions

Directions for making the veggie filling:

• Grab a cutting board and chop mushrooms, zucchini, and onion into 1/4 inch pieces.
• Spray a large skillet with olive oil and turn to medium heat. Add the corn to the warm skillet.
• Cook the corn on low for 1-2 minutes, stirring to avoid sticking. 
• Add garlic, chili powder, (optional cayenne pepper if you like spice), smoked paprika, cumin, oregano, salt, and pepper to skillet, and stir well.
• Add zucchini, mushrooms, and onions to skillet and allow to cook for 5 minutes. 
• Add drained and rinsed black beans and cooked brown rice to the skillet, and cook on medium-low heat for 5-10 minutes to allow flavors to meld and ingredients to heat. 
• Remove from heat.

Directions for making half a vegetarian quesadilla:

• Follow step one from above, adding no more than 1/8th cup cheese to half of the tortilla.
• Add a thin layer of quesadilla mixture (about 1/2 cup) to half of the tortilla, and then sprinkle another thin layer of cheese on top.
• Fold the second (empty) tortilla side over cheese and quesadilla filling and press down with a spatula, then carefully flip the quesadilla.
• Remove from heat when the cheese melted and allow to cool for a few minutes before cutting.

Notes

Recipe Tips:

1. If you don’t have or don’t care for the zucchini and mushrooms, use whatever veggies you prefer. This recipe is easy to modify. Try using green pepper, red peppers (or any color bell pepper, to be honest), pinto beans instead of black beans, or add sweet potatoes into the mix!
2. If making a big batch for meal prep, triple the filling recipe and store in an airtight container. Stick the filling in the fridge for up to a week or the freezer for up to 2 months. This is a great recipe for making a quick meal on a busy weeknight.
3. If you’re using small tortillas, your portions might be a little off from the directions and amounts above. Use your judgement on this.
4. Are you a meat eater? You can add diced chicken, ground beef, or ground turkey cooked in taco seasoning to this veggie mixture! If you’re looking for a protein-rich filler that doesn’t have meat, diced tofu works.
5. Like lots of cheese? You can add more! Just make sure you add enough cheese on the top and bottom so that it melts the veggies together and sticks to the tortilla.

Healthy Eating Plans

Portion Fix/21 Day Fix:

Total counts for 1/2 quesadilla: 1/3 green container, 1 1/2 yellow container, 1 blue container.

• Veggie Filling: The entire recipe for the filling will count as 2 Green Containers and 3 Yellow Containers. It makes about 3 cups of cooked filling (approximately six 1/2 cup servings). Per serving, you’ll be counting 1/3 green container and 1/2 yellow container. You’ll be measuring your cheese with your 1/3 cup blue container instead of using the amount called for in the recipe.
• Tortilla: One small 6 inch wheat tortilla is 1 yellow container, or you can use 2 corn tortillas of the same size for 1 yellow container.
• Cheese: You’ll be using 1/3 cup of cheese for your half quesadilla. This counts as one blue container.

2B Mindset:

• One half quesadilla plus a protein (top with yogurt, include tofu in the quesadilla, or eat some grilled chicken on the side) is a perfect lunch on 2B Mindset.

Weight Watchers: 

2022/2023 Plan: 2 Points per serving, using fat free cheese and the small Mission Carb Balance Fajita Whole Wheat Tortillas.

Nutrition

Calories: 263kcal | Carbohydrates: 34g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 210mg | Fiber: 5g | Sugar: 4g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 230mg | Iron: 2mg

The post Healthy Veggie Quesadillas appeared first on My Crazy Good Life.

Whether you’re needing a delicious app for a happy hour celebration or celebrating Cinco de Mayo with friends, this is an easy recipe that always pleases a crowd.

If you’ve been to my site before, you know that I like to lighten up otherwise unhealthy recipes.This Mexican Street Corn Dip uses Greek yogurt instead of sour cream, mayonnaise, or cream cheese – but the results are just as creamy and binge worthy and your body will appreciate the boost of protein.

Where’s the recipe?

I receive a lot of questions about my recipes. In an effort to help all of my readers, I like to give a lot of information in my posts.

In this post you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan information. If you’d like to jump to the recipe with ingredients, measurements, and instructions, please scroll down to the bottom of the page where you’ll find the easy to print recipe for this Easy & Healthy Elote Dip with no mayonnaise. 

Ingredients in this Elote Corn Dip

• Sweet Corn kernels: Canned whole corn kernels work great for this recipe, but you can also use frozen corn, or fresh corn kernels that have been shucked from an ear of corn.
• Butter: This is used to sauté the corn. You can use another fat like olive oil if you prefer.
• Cotija cheese: This is an aged Mexican white cheese, not to be confused with queso fresco. Cotija has a salty, milky flavor that is perfect for this dip. If you can’t find cojita in your area, feel free to use whatever your favorite cheese is. I’ve used both feta cheese and pepper jack cheese in a pinch and it was delicious.
• Greek yogurt: This is a healthy substitute for the mayo or sour cream that you usually find with elote.
• Cottage Cheese: Hold on, hear me out. I am not a fan of cottage cheese on it’s own, but, when you blend it together with Greek yogurt, you save so many calories without sacrificing creaminess or flavor.
• Parsley: Fresh parsley is best, and looks beautiful when added as a garnish.
• Lime juice: Fresh squeezed is always my favorite, but if you have bottled, that’s ok too.
• Chili powder
• Garlic powder

Optional Toppings:

• Fresh cilantro
• Fresh lime juice
• Tajin Seasoning
• Lime Zest

Directions for this Easy Elote Corn Dip:

1. Roast the corn: In a medium sized cast iron skillet or frying pan set over medium heat, melt the butter and add in the corn.
2. Cook: Cook the corn for 10 minutes, stirring occasionally, or until the corn has started to char on some pieces. The roasted corn taste of this recipe is what makes it so delicious.
3. Remove: Remove the corn from the heat and transfer to a medium bowl. Allow the corn to cool for a few minutes before adding the remaining ingredients.
4. Mix it all up: Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste.
5. Enjoy: Enjoy with warm tortilla chips!

Recipe tips

• If corn is in season, fresh corn cut off the cob is so delicious! I really like to grill mine for this recipe. You could also place the corn kernels on a baking sheet and broil on low for 5-10 minutes, stirring a few times in between. If you’re broiling something, don’t step away from the oven–it will quickly char your food.
• You can store this in an air tight container for up to 3 days in the fridge.
• If you really don’t want to use the Greek yogurt and cottage cheese, you can use mayo instead-keep in mind that this recipe won’t be 21 Day Fix/Portion Fix friendly if you do that.
• If you’d rather leave out the cheese, this recipe will taste just as delicious!
• I do not love freezing this recipe. I feel like the creamy ingredients don’t thaw well. You can definitely cook and freeze the corn and spices ahead of time, though. 
• Looking for spice? I love drizzling hot sauce on this before eating!
• Grocery stores in different parts of the country have different offerings in different sections. Ask your store manager where to find Cojita cheese for this recipe if it’s not with the other cheeses.
• Serve with corn chips, tortilla chips, or veggies.

Healthy Eating Plans

The healthy ingredients in this recipe make it perfect for any healthy eating plan!

Portion Fix/21 Day Fix

• Container counts for the entire recipe (I give you this count in case you change something in the recipe-it will make it a little easier to recalculate your containers): 3 yellow containers, 6 teaspoons, 1 blue container, 1 red container
• Recipe serves 6
• Container counts per 2/3 cup serving: Count each serving 1/2 yellow container, 1 tsp, 1/6 blue container, 1/6 red container.

If you just have one serving, and don’t eat this often, I’d skip counting the 1/6 of the blue and red.

Weight Watchers

2 Points per serving on the 2023 Plan when using fat free cottage cheese and Greek yogurt. You may need to use less of these ingredients in the recipe because the fat free dairy if going to be a little more watery than the full or reduced fat versions.

2B Mindset

• This is a recipe that I’d eat with lunch and use veggies to dip in, or fill baby bell peppers with the elote dip to get veggies in!

More healthy Mexican recipes

• Healthy Green Chili Chicken
• Vegetarian Mexican Casserole
• Easy Homemade Salsa
• Spicy Mexican Meatloaf
• How to make Polenta
• Calabacitas Tacos

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Healthy Elote Dip

This easy Elote Dip is a crowd pleasing side dish, and uses protein packed Greek yogurt and blended cottage cheese instead of mayo. If you love traditional Mexican Street Corn you've got to give this recipe a try!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword elote dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 219kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Mixing Bowls
• Vitamix Blender

Ingredients

• 2 tbsp butter
• 2 15 oz whole corn kernels, canned (about 3 cups corn)
• 1/3 cup Cotija cheese
• 6 tbsp plain Greek yogurt
• 6 tbsp cottage cheese blended together with the yogurt, so there are no chunks
• 2 tbsp fresh parsley chopped
• 1 lime juiced
• 1 tsp chili powder
• 1/2 tsp garlic powder

Instructions

• In a medium sized cast iron skillet or frying pan set over medium heat, melt the butter and add in the corn. 2 tbsp butter 2 15 oz whole corn kernels, canned
• Cook the corn for 10 minutes, stirring occasionally, or until the corn has started to char on some pieces. The roasted corn taste of this recipe is what makes it so delicious.
• Remove the corn from the heat and transfer to a medium bowl. Allow the corn to cool for a few minutes before adding the remaining ingredients.
• Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste. 1/3 cup Cotija cheese 6 tbsp plain Greek yogurt 6 tbsp cottage cheese 2 tbsp fresh parsley 1 lime 1 tsp chili powder 1/2 tsp garlic powder
• Enjoy with warm tortilla chips!

Notes

Recipe tips

• If corn is in season, fresh corn cut off the cob is so delicious! I really like to grill mine for this recipe. You could also place the corn kernels on a baking sheet and broil on low for 5-10 minutes, stirring a few times in between. If you’re broiling something, don’t step away from the oven–it will quickly char your food.
• You can store this in an air tight container for up to 3 days in the fridge.
• If you really don’t want to use the Greek yogurt and cottage cheese, you can use mayo instead-keep in mind that this recipe won’t be 21 Day Fix/Portion Fix friendly if you do that.
• If you’d rather leave out the cheese, this recipe will taste just as delicious!
• I do not love freezing this recipe. I feel like the creamy ingredients don’t thaw well. You can definitely cook and freeze the corn and spices ahead of time, though. 
• Looking for spice? I love drizzling hot sauce on this before eating!
• Grocery stores in different parts of the country have different offerings in different sections. Ask your store manager where to find Cojita cheese for this recipe if it’s not with the other cheeses.
• Serve with corn chips, tortilla chips, or veggies.

Healthy Eating Plans

The healthy ingredients in this recipe make it perfect for any healthy eating plan!

Portion Fix/21 Day Fix

• Container counts for the entire recipe (I give you this count in case you change something in the recipe-it will make it a little easier to recalculate your containers): 3 yellow containers, 6 teaspoons, 1 blue container, 1 red container
• Recipe serves 6
• Container counts per 2/3 cup serving: Count each serving 1/2 yellow container, 1 tsp, 1/6 blue container, 1/6 red container.

If you just have one serving, and don’t eat this often, I’d skip counting the 1/6 of the blue and red.

2B Mindset

1. This is a recipe that I’d eat with lunch and use veggies to dip in, or fill baby bell peppers with the elote dip to get veggies in!

Nutrition

Calories: 219kcal | Carbohydrates: 16.3g | Protein: 23.5g | Fat: 6.7g | Saturated Fat: 3.9g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 180mg | Fiber: 1.6g | Sugar: 6.9g | Calcium: 213mg | Iron: 2mg

The post Easy & Healthy Elote Dip appeared first on My Crazy Good Life.

When you’re wanting to make a delicious meal, pull it out of the fridge or freezer and heat it up on top of a salad, inside corn tortillas or flour tortillas, or add black beans and rice to make a bowl out of it.

Where’s the recipe?

The recipes here at My Crazy Good Life are written two ways–in the post below, you’ll find detailed cooking instructions that anyone can follow, ingredient and substitution information, recipe tips, and healthy eating plan information for specific diets. Scroll through that information before heading to the printable recipe for the best cooking experience.

If you scroll all the way down to the printable recipe, you’ll find to-the-point instructions along with the information about measurements and ingredients. Whichever method you choose to use, I hope you love this Green Chile Chicken as much as we do!

Ingredients in Green Chili Chicken

• chicken breasts
• green onions
• fresh cilantro
• diced green chiles: We like spicy, but you can also use mild green chiles for less spice. Hatch chiles are our favorite!
• tomatillo salsa Found by the jarred salsa in the Mexican food section of the grocery store.
• Shredded cheese (optional)

How to make Green Chili Chicken in the Instant Pot

This can be made in any electric pressure cooker.

1. Heat oil using the sauté mode in the Instant Pot. When the oil is hot, slightly sauté the green onions and cilantro.
2. Add the chicken to the Instant Pot and brown. Cover with the can of green chilies and tomatillo salsa. No additional liquid is needed for this recipe to come to pressure.
3. Close the lid and turn the pressure valve to Sealing. Cook on high pressure using the manual button for 15 minutes.
4. Let the pressure release naturally or do a quick release–whatever you have time for. Natural release is always good for chicken because it helps it stay tender.
5. Remove the lid and shred the chicken right in the pot. You can use a hand mixer for this, two forks, or stick it in the stand mixer to shred. If you’re going to eat this as a dip, you might want to put it in the food processor instead so it breaks into smaller pieces.
6. If you’ve chosen to add cheese to your chicken, add that now and mix it up.. The sauce will thicken a little as it cools.
7. Serve this chicken over a bed of lettuce. Garnish with tomatoes, olives, salsa, and plain Greek yogurt.See more serving ideas below.

How to make this in the Oven

1. Preheat oven to 350º.
2. Lightly coat a small baking dish with olive oil cooking spray.
3. Add chicken to the dish, and top with tomatillo salsa and green chilies.
4. Top with cheese (optional), diced green onion and cilantro.
5. Bake until chicken is heated through to 165º and cheese is melted, about 40 minutes.
6. Remove from the oven and allow to cool for 5-10 minutes.
7. Shred chicken with a stand mixer or two forks.

How to make this in the Crockpot

1. Add the chicken to your slower cooker insert.
2. Cover with green chilis, tomatillo salsa, cilantro, and green onions.
3. Cover and let cook on high heat for 3-4 hour or low heat for 5-6 hours.
4. Shred the chicken with two forks or move to a stand mixer to shred. Add the cheese (optional) and mix it until it melts.
5. Serve over a bed of lettuce. Garnish with tomatoes, olives, and plain Greek yogurt.

Things you can make with this chicken recipe:

• Serve on top of tortilla chips
• Serve on top of a fresh salad
• Serve with tortilla chips or raw vegetables as a dip
• Serve baked inside of mini bell peppers
• Make a taco salad with crispy tortilla strips and veggies

Green Chili Chicken Enchiladas:

1. Roll the shredded chicken mixture into flour or corn tortillas and place in a baking dish.
2. Top with shredded cheese and leftover green chilis or green salsa, if you have it!
3. Bake at 350º for 15-20 minutes, until enchiladas are warm and cheese is melted.

Green Chili Chicken Tacos:

1. Add green chili chicken to taco shells or tortillas
2. Top with shredded lettuce, diced tomatoes, sliced jalapeños, and shredded cheese.

Recipe tips

• Tomatillo salsa is similar to salsa verde or green chili salsa, and what is available across the country can vary greatly. Don’t stress too much about what you get, your chicken will be delicious!
• This recipe is a great freezer meal! If you make extra or want to freeze some, add it to an airtight container or freezer bags and freeze for up to 2 months.
• If you have pre-cooked rotisserie chicken to use with this recipe, pull it off the bone and heat it on low with the tomatillo salsa and deiced green chilis for about 30 minutes. The chicken will be seasoned and falling apart with flavor.
• Want to use chicken thighs? No problem! The cooking time will be the same for all three cooking methods. Make sure the internal temperature of the chicken is 165º before removing from heat.
• You can use fresh green chilies if you’d like! I typically use about 1/2 cup.
• If you struggle to find the green chiles or tomatillo salsa, go ahead and use green enchilada sauce.

Healthy Eating Plans

Portion Fix / 21 Day Fix:

• Entire recipe: 5 Red containers, 5 Green containers, 3 Blue Containers. I give you the container counts for the entire recipe so that if you change the ingredients, it’s easier for you to recalculate the containers.
• This recipe makes four servings (depending on how spot on your chicken measurements are), and each serving is about 3/4 cups. Each serving is 1 1/4 red container, 1 1/4 green container, and 3/4 blue container.

Weight Watchers: Each serving of this recipe counts as 0 Points on the 2023 Plan | 4 Blue Plan Points | 7 Green Plan Points | 4 Purple Plan Points when skipping the cheese.

I calculate my recipes based on the exact ingredients that I use, not the nutrition information. WW has said this is the most accurate way to count points.

Trim Healthy Mama:

This is a THM Crossover recipe.

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Healthy Green Chili Chicken

This healthy Green Chili Chicken is perfect for meal prep! Makes enchiladas, tacos, burritos, and salads with just one recipe. Directions for making this recipe in the Instant Pot, Slow Cooker, and right on the stove!

Course Main Course

Cuisine Mexican

Keyword green chile chicken, green chili chicken

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 253kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 1 lb chicken breasts or thighs
• 1 can diced green chiles or fresh
• 2 cups green chili salsa or tomatillo salsa, or green chile salsa
• 4 green onions diced
• 2 tbsp cilantro chopped
• 1 cup cheddar cheese shredded

Instructions

Instant Pot Green Chile Chicken:

• Heat oil using the sauté mode in the Instant Pot. When the oil is hot, slightly sauté the green onions and cilantro.
• Add the chicken to the Instant Pot and brown. Cover with the can of green chilies and tomatillo salsa. 1 lb chicken breasts, 1 can diced green chiles, 2 cups green chili salsa
• Cook on high pressure using the manual button for 15 minutes.
• Let the pressure release naturally or do a quick release–whatever you have time for. Natural release is always good for chicken because it helps it stay tender.
• Remove the lid and shred the chicken right in the pot. You can use a hand mixer for this, two forks, or stick it in the stand mixer to shred. If you're going to eat this as a dip, you might want to put it in the food processor instead so it breaks into smaller pieces.
• If you've chosen to add cheese to your chicken, add that now and mix it up.. The sauce will thicken a little as it cools. 1 cup cheddar cheese, 4 green onions, 2 tbsp cilantro
• Serve as is, or refer to the full blog post for several serving ideas.

Oven Directions:

• Preheat oven to 350º.
• Lightly coat a small baking dish with olive oil cooking spray.
• Add chicken to the dish, and top with tomatillo salsa and green chilies. 1 lb chicken breasts, 2 cups green chili salsa, 1 can diced green chiles,
• Top with cheese (optional), diced green onion and cilantro. 1 cup cheddar cheese, 4 green onions, 2 tbsp cilantro
• Bake until chicken is heated through to 165º and cheese is melted, about 40 minutes.
• Remove from the oven and allow to cool for 5-10 minutes.
• Shred chicken with a stand mixer or two forks.

Slow Cooker Directions:

• Add the chicken to your slower cooker insert. 1 lb chicken breasts
• Cover with green chilis, tomatillo salsa, cilantro, and green onions. 1 can diced green chiles, 2 cups green chili salsa, 2 tbsp cilantro, 4 green onions
• Cover and let cook on high heat for 3-4 hour or low heat for 5-6 hours.
• Shred the chicken with two forks or move to a stand mixer to shred. Add the cheese (optional) and mix it until it melts. 1 cup cheddar cheese
• Serve as is, or refer to the blog post for serving ideas.

Video

Notes

Recipe tips:

• Tomatillo salsa is similar to salsa verde or green chili salsa, and what is available across the country can vary greatly. Don’t stress too much about what you get, your chicken will be delicious!
• This recipe is a great freezer meal! If you make extra or want to freeze some, add it to an airtight container or freezer bags and freeze for up to 2 months.
• If you have pre-cooked rotisserie chicken to use with this recipe, pull it off the bone and heat it on low with the tomatillo salsa and deiced green chilis for about 30 minutes. The chicken will be seasoned and falling apart with flavor.
• Want to use chicken thighs? No problem! The cooking time will be the same for all three cooking methods. Make sure the internal temperature of the chicken is 165º before removing from heat.
• You can use fresh green chilies if you’d like! I typically use about 1/2 cup.
• If you struggle to find the green chiles or tomatillo salsa, go ahead and use green enchilada sauce.

Healthy Eating Plans

Portion Fix/21 Day Fix:

• Entire recipe: 5 Red containers, 5 Green containers, 3 Blue Containers. I give you the container counts for the entire recipe so that if you change the ingredients, it’s easier for you to recalculate the containers.
• This recipe makes four servings (depending on how spot on your chicken measurements are), and each serving is about 3/4 cups. Each serving is 1 1/4 red container, 1 1/4 green container, and 3/4 blue container.

Weight Watchers: Each serving of this recipe counts as 0 Points on the 2023 Plan | 4 Blue Plan Points | 7 Green Plan Points | 4 Purple Plan Points when skipping the cheese.

I calculate my recipes based on the exact ingredients that I use, not the nutrition information. WW has said this is the most accurate way to count points.

Trim Healthy Mama:

This is a THM Crossover recipe.

Nutrition

Calories: 253kcal | Carbohydrates: 13g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1129mg | Potassium: 895mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1052IU | Vitamin C: 18mg | Calcium: 164mg | Iron: 2mg

The post Healthy Green Chili Chicken Recipe appeared first on My Crazy Good Life.

When I make these spaghetti squash taco boats I prepare the base of it and let my family choose from an assortment of toppings like tomatoes, jalapeños, cilantro, and cheese.

Where’s the recipe?

Here at My Crazy Good Life we want chefs of all abilities to be able to recreate our recipes. To achieve that, we like to provide lots of helpful information in the post. Below you’ll find ingredient information, and detailed instructions on several different cooking methods. There’s also a section of recipe tips and tricks, as well as healthy eating plan and nutrition calculations.

If you’d like to skip past all that, you can simply scroll to the bottom of the page where you’ll find the easy to print Spaghetti Squash Taco Bowls recipe card.

Spaghetti Squash Taco Bowl Ingredients

• Olive oil
• Chicken thighs: you can swap the chicken out for ground turkey or ground beef, if you prefer.
• Onion
• Garlic
• Pepper
• Chili powder
• Cumin
• Paprika
• Spaghetti squash: spaghetti squash is high in vitamin C, vitamin B6, betacarotene and fiber. It’s a low calorie and filling vegetable.
• Water
• Black beans: canned black beans work great for this recipe.
• Tomatoes: you can use fresh or canned diced tomatoes.
• Cilantro: using fresh cilantro really packs a flavor punch to this meal!
• Jalapeño: you can use fresh or pickled.
• Cheddar cheese

Instant Pot Instructions

Time needed: 30 – 40 minutes

1. Prepare your squash: Place your squash on a cutting board and, using a sharp knife, cut the spaghetti squash in half lengthwise from end to end. Scoop out the seeds and set aside.
2. Set up your pot: Turn the pot to sauté. When it’s hot, add the olive oil.
3. Sauté the chicken: Sauté the chicken thighs, onion, garlic, pepper, chili powder, cumin, and paprika together for 3-5 minutes.
4. Add water for pressure: Add the water to the Instant Pot. This helps it come to pressure.
5. Add squash: Place the trivet on top of the chicken and then place your spaghetti squash halves on top of the trivet. This will keep the squash and chicken separated while it all cooks.
6. Start cooking: Close the lid and turn the pressure valve to sealing. Cook on high pressure for 8 minutes. Let the pressure release naturally.
7. Remove the squash: Remove the lid. Using the handles on the trivet remove the spaghetti squash, and set it aside to let it cool.
8. Shred the chicken: Using tongs or a fork shred the chicken into chunks, it should fall apart easily.
9. Add the beans: Add the can of drained black beans to the meat mixture and stir. Close the lid of the pot while you scrape the spaghetti squash.
10. Scrape the squash out: Once cooled a bit, scrape the spaghetti squash halves with a fork. You will see the squash strands separate from the sides and look similar to spaghetti noddles. Leave the shredded squash in the squash shell and continue to the next step of assembly.
11. Assemble the bowls: Assemble the taco bowls by placing the chicken and beans in the center of the spaghetti squash and topping them with tomatoes, jalapeños, cilantro, and cheese. Either eat as is or place the squash halves under the broiler for 3-5 minutes to melt and brown the cheese.

Crock Pot Instructions

1. Add the chicken, onions, and garlic to your slow cooker insert.
2. Sprinkle the salt, pepper, cumin, chili powder, and paprika over the chicken and give it a good stir. Pour the water over the chicken and mix it again.
3. Slice the spaghetti squash in half and lay the squash cut side down over the chicken. It should rest on top of the chicken.
4. Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-6 hours.
5. Add the black beans to the slow cooker about 30 minutes before you’ll eat.
6. When you’re ready to eat, remove the spaghetti squash halves from the slow cooker with tongs. Set them aside to cool for 5-10 minutes.
7. Pull the chicken thighs out of the slow cooker and shred them, then add the chicken back in.
8. Shred the spaghetti squash with a fork until it resembles spaghetti noodles.
9. Assemble the taco boats by placing the chicken mixture in the center of the spaghetti squash and topping it with diced tomatoes, jalapeños, cilantro, and top with cheese. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese.

Oven Instructions

1. Preheat the oven to 400 degrees.
2. Place your squash on a cutting board and, using a sharp knife, cut the squash in half lengthwise from end to end. Scoop out the seeds and set aside.
3. Line a baking dish or sheet with parchment paper and place the spaghetti squash halves upside down on the baking sheet.
4. Cook the spaghetti squash in the oven for 50-60 minutes.
5. While the spaghetti squash is in the oven, cook the chicken. Heat the olive oil in a large skillet on high heat.
6. Sauté the chicken, onions, garlic, pepper, chili powder, cumin, and paprika for 2-3 minutes until the chicken is browned.
7. Add the black beans to the skillet. If mixture seems a bit dry, add 1/2 cup of water to the skillet.
8. Cover the skillet and reduce the heat. Cook for additional 10-15 minutes until the chicken is cooked through and no longer pink in the middle.
9. Remove the chicken from the heat and shred the chicken.
10. Once the baked spaghetti squash is cooked, remove it from the oven and let cool.
11. When the squash has cooled, gently shred the squash with a fork, leaving it in the shell.
12. Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is or place the taco boats under the broiler for 3-5 minutes to melt and toast the cheese.

Recipe Tips

• If you’re having trouble cutting through your spaghetti squash, poke a few holes with a fork and microwave the entire squash for 3-4 minutes.
• The seasonings in this recipe make a homemade taco seasoning. If you’d rather use your own taco meat seasonings you can!
• Delicious additions to these taco spaghetti squash bowls that haven’t been added to the nutrition information are sour cream, plain Greek yogurt, salsa, and hot sauce.
• You can check out this post for more tips on how to cut and cook spaghetti squash.

Healthy Eating Plans

21 Day Fix

• Spaghetti Squash can vary SO much in size. I’d look at yours and double check the counts.
• Containers for this entire recipe: 5 Green Containers, 4 Red Containers, 2 Yellow Containers
• Containers per serving: 1 Green Container, 1 Red Container, 1 Yellow Container, 1/2 Blue Container

2B Mindset

These spaghetti squash taco bowls are great for lunch or for dinner. They’re already veggies most so you don’t have to add a lot of extra veggies. It’s a nice and easy recipe that you can prep ahead of time as well!

Weight Watchers

One serving of this recipe is 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

For the new 2023 Plan, this is 1 point per serving if you use boneless skinless chicken breasts instead of thighs.

Trim Healthy Mama:

This is a Crossover Recipe for THM. You’ll need to use MCT or coconut oil in place of olive oil. If you’re looking to make this an E or S recipe:

• You can eliminate the beans to reduce the carbs
• You can use chicken breasts to reduce the fat content

More Healthy Mexican Recipes

• Vegetarian Mexican Casserole
• Spicy Mexican Corn Dip
• Spaghetti Squash Lasagna Recipe
• Spicy Mexican Meatloaf
• Copycat Chipotle Chicken Marinade
• Healthy Pork Carnitas
• Carne Asada Street Tacos

Print

Spaghetti Squash Taco Bowls

Spaghetti squash is a versatile vegetable that's packed full of nutrients. These Spaghetti Squash Taco Bowls are a healthy dinner idea, and the leftovers are perfect for meal prep lunches!

Course main

Cuisine American

Keyword 21 Day Fix, 2bmindset, Beachbody, healthy, spaghetti squash

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 427kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 tsp olive oil
• 1 lb chicken thighs
• 1/2 onion chopped
• 2 cloves garlic minced
• 1/2 tsp pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 cup water
• 1 spaghetti squash cut in half and cleaned of seeds
• 1 14 oz can black beans drained
• 1/2 cup tomatoes diced for toppings
• 1/4 cilantro chopped for toppings
• 1 jalapeno sliced for toppings
• 2/3 cup cheddar cheese shredded for toppings

Instructions

Instant Pot

• Turn the Instant Pot to sauté. When the Instant Pot is hot, add the olive oil.1 tsp olive oil
• Sauté the chicken, onions, garlic, pepper, chili powder, cumin, and paprika together for 3-5 minutes.1 lb chicken thighs, 1/2 onion, 2 cloves garlic, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika
• Add the water to the Instant Pot.1/2 cup water
• Place the trivet on top of the chicken and then place your spaghetti squash halves on top of the trivet. This will keep the squash and chicken separated while it cooks. 1 spaghetti squash
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 8 minutes. Let the pressure release naturally.
• Remove the lid on the Instant Pot. Using the handles on the trivet, remove the spaghetti squash. Set it aside to let it cool.
• Using tongs or a fork shred the chicken into chunks, it should fall apart easily.
• Add the can of drained black beans along with the chicken back to the pot. Close the lid of the pot and allow the beans to heat while you scrape the spaghetti squash. 1 14 oz can black beans
• Once cooled a bit, scrape the spaghetti squash halves with a fork. You will see the squash strands separate from the sides and look similar to spaghetti noddles. Leave the shredded squash in the bowls and continue to the next step of assembly.
• Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese. 1/2 cup tomatoes , 1/4 cilantro, 1 jalapeno, 2/3 cup cheddar cheese

Oven

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and place the spaghetti squash halves upside down the baking sheet. 1 spaghetti squash
• Cook the spaghetti squash in the oven for 50-60 minutes. Remove from the oven and let cool.
• While the spaghetti squash is in the oven, cook the chicken. Heat the olive oil in a large skillet on high heat. 1 lb chicken thighs
• Sauté the chicken, onions, garlic, pepper, chili powder, cumin, and paprika for 2-3 minutes or until the chicken is browned. 1 lb chicken thighs, 1/2 onion, 2 cloves garlic, 1/2 tsp pepper, 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika
• Add the black beans to the skillet. If the mixture seems dry, add 1/2 cup of water to the skillet. 1 14 oz can black beans, 1/2 cup water
• Cover the skillet and reduce the heat. Cook for additional 10-15 minutes until the chicken is cooked through.
• Remove the chicken from the heat and shred the chicken.
• Gently shred the spaghetti squash with a fork, leaving it in the shell.
• Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and brown the cheese. 1/2 cup tomatoes , 1 jalapeno, 1/4 cilantro, 2/3 cup cheddar cheese

Slow cooker

• Add the chicken, onions, garlic, and black beans to your slow cooker insert. 1 lb chicken thighs, 1/2 onion, 2 cloves garlic, 1 14 oz can black beans
• Sprinkle the salt, pepper, cumin, chili powder, and paprika over the chicken and give it a good stir. Pour the water over the chicken and mix it again. 1/2 tsp pepper, 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika
• Lay the spaghetti squash face side down over the chicken. It should rest on top of the chicken. 1 spaghetti squash
• Place the lid on the slow cooker. Cook on high heat for 2-3 hour or low heat for 4-6 hours.
• Add the black beans (drained) to the slow cooker about 30 minutes before you'll eat. 1 14 oz can black beans
• When you're ready to eat, remove the spaghetti squash from the slow cooker with tongs. Set them aside to cool for 5-10 minutes.
• Pull the chicken thighs out of the slow cooker and shred them, then add the chicken back in.
• Shred the spaghetti squash with a fork. It's easier to eat this way!
• Assemble the taco boats by placing the chicken and beans in the center of the spaghetti squash and topping it with tomatoes, jalapeños, cilantro, and cheese. Either eat as is, or place the taco boats under the broiler for 3-5 minutes to melt and toast the cheese. 1/2 cup tomatoes , 1 jalapeno, 1/4 cilantro, 2/3 cup cheddar cheese

Video

Notes

Recipe Tips:

• If you’re having trouble cutting through your spaghetti squash, poke a few holes with a fork and microwave the entire squash for 3-4 minutes.
• The seasonings in this recipe make a homemade taco seasoning. If you’d rather use your own taco meat seasonings you can!
• Delicious additions to these taco spaghetti squash boats that haven’t been added to the nutrition information are sour cream, plain Greek yogurt, salsa, and hot sauce.

21 Day Fix:

Containers for this entire recipe: 5 Green Containers, 4 Red Containers, 2 Yellow Containers

Containers per serving: 1 Green Container, 1 Red Container, 1 Yellow Container, 1/2 Blue Container

2B Mindset:

These are great for lunch or for dinner. They’re already veggies most so you don’t have to add a lot of extra veggies. It’s a nice and easy recipe that you can prep ahead of time as well!

Weight Watchers:

One serving of this recipe is 5 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

For the new 2023 Plan, this is 1 point per serving if you use boneless skinless chicken breasts instead of thighs.

Trim Healthy Mama:

This is a Crossover Recipe for THM. You’ll need to use MCT or coconut oil in place of olive oil. If you’re looking to make this an E or S recipe:

• You can eliminate the beans to reduce the carbs
• You can use chicken breasts to reduce the fat content

Nutrition

Calories: 427kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 131mg | Sodium: 261mg | Potassium: 611mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1243IU | Vitamin C: 13mg | Calcium: 211mg | Iron: 2mg

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