A few years ago we were in the habit of ordering takeout from our favorite Asian restaurant a little too often. The food was delicious, but I knew we could make delicious and healthy Asian food in our own kitchen. My husband and I made it our goal to recreate some of our favorite stir fry recipes at home.

Now that we’re creating delicious Asian recipes at home, we’re saving money, and enjoying a healthier version of our favorites. We feel good about these healthy changes, and actually prefer our own recipes at home over the restaurant recipes we used to love.

One of our favorite creations, our Vegetable Lo Mein Recipe, is so simple and yet so damn delicious. It’s made with a flavorful stir fry sauce, lo mein noodles, and a variety of crunchy vegetables. It’s the perfect Vegetable Lo Mein recipe to satisfy your cravings without all the added sodium you’d get from a restaurant.

This easy recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Where’s the Recipe?

Here at My Crazy Good Life we love it when our readers feel successful in the kitchen. Eating healthy is so important, and we work hard to help our readers achieve all of their healthy eating goals.

In each recipe, we include detailed information, helpful tips and tricks, healthy eating plan point information, as well as nutritional information. If you are more experienced in the kitchen and ready for a more simplified version of this recipe, simply scroll to the bottom of the page where you’ll find our easy to print Vegetable Lo Mein Recipe.

Ingredients in Vegetable Lo Mein Recipe

• Tofu: We recommend extra firm tofu for this recipe. We’ve found it makes the best crispy tofu which is exactly what we need when we make lo mein.
• Brown Rice Chow Mein Noodles or Ramen Noodles: Lo mein noodles are so important in this veggie lo mein dish. We prefer using ramen noodles or chow mein noodles made out of brown rice. It’s a healthier alternative to traditional lo mein noodles.
• Green Cabbage: Cabbage is a superfood that’s packed with vitamins, minerals and antioxidants. If you’re looking for a time saver, you could purchase a bag of pre shredded cabbage from the grocery store.
• Carrots: We love carrots in our vegetable lo mein dish. If you’re looking for a shortcut, you can always buy a bag of matchstick carrots from the grocery store. These are already julienned and the perfect size for a stir fry.
• Broccoli Slaw: We use prepackaged broccoli slaw for this recipe. You get the flavors of broccoli without the big florets. If you aren’t able to find broccoli slaw at your grocery store, feel free to sub in other vegetables like bok choy or bell peppers.
• Celery: We love the crunch of celery. It’s the perfect addition to our veggie lo mein.
• Snow Peas: Snow peas are thinner than snap peas. We prefer these in our lo mein, but if you aren’t able to find these in your local grocery store, feel free to sub in snap peas. The crunch of a snap pea sounds delicious.
• Garlic: Our easy vegetable lo mein recipe includes garlic. We prefer using fresh garlic over the prepackaged or dried kind.
• Ginger: We love freshly grated ginger for this recipe.
• Green Onions: The perfect garnish for a stir fry.

Delicious Lo Mein Sauce Ingredients

• Coconut aminos: We prefer to use coconut aminos over regular soy sauce or low sodium soy sauce in this delicious lo mein sauce. We love the flavor of the aminos, and find our dishes much less salty when we use this over soy sauce.
• Fish sauce: The fish sauce is an important ingredient in our vegetable lo mein sauce. You should be able to find fish sauce at your local grocery store in the Asian department, or at your local Asian market.
• Zhong sauce or Sichuan chili sauce or Sambal Oelek Chili Paste: If you haven’t tried Zhong sauce, I highly recommend it! It’s delicious and helps make the perfect stir fry sauce because of the depth of flavor it provides. If you aren’t able to locate Zhong sauce at your local grocery or on Amazon, feel free to track down the Sambal Oelek chili paste.
• Sesame oil: Any delicious stir fry sauce most likely includes sesame oil. We love putting it in our stir fry, and love the complex and nutty flavor it provides for our vegetable lo mein sauce. For this recipe I prefer regular sesame oil, though I do often recommend using toasted/roasted sesame oil in many recipes.
• Vegetable broth: The Vegetable broth helps create the vegetable lo mein sauce. We always buy low sodium broth.
• Cornstarch: Cornstarch in a sauce is used to help thicken up all the sauce ingredients.

How to Make Vegetable Lo Mein Recipe

1. Drain the tofu and slice into small strips. Air fry or bake at 350º, turning after 5-7 minutes. In the oven, I like to put the tofu on parchment paper while it cooks. Cook until the tofu dries out a bit but not so much that it browns too much. Depending on the size of your air fryer, cook in small batches and set aside as it finishes. 
2. Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they’re finished cooking, then set them aside. 
3. Prepare your veggies: Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
4. To make the sauce combine all sauce ingredients, including cornstarch, and whisk to combine. Set aside. 
5. When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  
6. Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
7. Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
8. Remove from heat and add chopped green onions to the top and serve warm. 

Recipe Tips

• You could use soy sauce or low sodium soy sauce for this recipe, however when we were recipe testing this recipe, we found the result to be much too salty. We recommend swapping out the soy sauce and sticking with coconut aminos.
• If you aren’t able to find ramen noodles or chow mein noodles, feel free to sub in udon noodles, soba noodles, or whole wheat spaghetti noodles. These choices won’t quite be the same, but will do in a pinch. We prefer using the brown rice noodles when possible.
• If you are in a bind, you could use frozen veggies.
• This stir fry is versatile. We love that you can include all the veggies! Feel free to swap in any other lo mein vegetables you have at home such as bell pepper, zucchini, or asparagus.
• I try to always toss my cubed tofu in cornstarch before cooking it. It’s not necessary, but it really helps the tofu not stick together.

Healthy Eating Plan Points

21 Day Fix

This 21 Day Fix Vegetable Lo Mein Recipe is packed full of fresh vegetables. It has a lot of teaspoons, though – I’d reduce the coconut aminos and sesame oil where I could and make sure to drink extra water to flush out the sodium from all of the teaspoon ingredients.

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10 2023 Plan Points – reducing the coconut aminos and sesame oil in this recipe will help you reduce those points.

Looking for more healthy Asian dinner cuisine recipes?

• Healthy Bang Bang Shrimp Pasta
• Healthy Kung Pao Chicken Recipe
• Teriyaki Tofu Stir Fry Bowls with Coconut Rice
• Instant Pot Ramen Stir Fry with Chicken
• Healthy Drunken Noodles Recipe

Print

Vegetable Lo Mein Recipe

This easy vegetable lo mein recipe will be your new family favorite. An easy weeknight meal that is flavorful, without a lot of fuss.

Course Main Course

Cuisine Asian

Keyword Vegetable Lo Mein Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 495kcal

Author Becca Ludlum

Equipment

• Toaster, Oven, or Air Fryer
• Kitchen Knife
• Cutting Board

Ingredients

Lo Mein Ingredients

• 14 oz extra firm tofu drained and lightly air fried with no seasoning or sauce
• 12 oz brown rice chow mein noodles or brown rice ramen
• 1.5 cups shredded green cabbage
• 2 carrots large, julienne cut
• 1 cup broccoli slaw
• 2 celery stalks diced
• 1 cup snow peas ends cut off
• 2 tsp fresh garlic minced
• 1 tsp fresh ginger minced
• 1 bunch green onions diced

Sauce Ingredients

• 1/2 cup coconut aminos
• 1 tbsp fish sauce
• 1 tbsp Zhong sauce or sichuan chili sauce or sambal oelek chili paste
• 3 tbsp light sesame oil
• 1/2 cup vegetable broth
• 1 tbsp cornstarch

Instructions

• Drain the tofu and slice into small strips/cubes. Air fry or bake at 350º, turning after 5-7 minutes. Cook until the tofu dries out a bit but not so much that it browns.  14 oz extra firm tofu
• Boil water for your noodles, and cook noodles according to package directions. Rinse noodles with cold water when they're finished cooking, then set them aside. 12 oz brown rice chow mein noodles
• Shred the cabbage, peel and julienne the carrots, dice the celery, and trim the edges of the snow peas. Dice the onions and set them aside to use after your meal is finished cooking. 
• Combine all sauce ingredients into a medium bowl, including cornstarch, and whisk to combine. Set aside. 1/2 cup coconut aminos 1 tbsp fish sauce 1 tbsp Zhong sauce 3 tbsp light sesame oil 1/2 cup vegetable broth 1 tbsp cornstarch
• When the tofu is finished cooking, spray a large pan with nonstick cooking spray and turn the heat to medium-high. Add the garlic, ginger, cabbage, carrots, broccoli slaw, celery, and snow peas to the pan.  2 tsp fresh garlic 1 tsp fresh ginger 1.5 cups shredded green cabbage 2 carrots 1 cup broccoli slaw 2 celery stalks 1 cup snow peas
• Cook for 2-3 minutes, then add the cooked noodles and tofu to the pan. Turn the heat down to low-medium and mix everything together carefully. Cook for 3-5 minutes and allow the noodles and tofu to heat up a little.
• Add the sauce to the pan and mix well. Cover the meal and turn the heat down to low and allow the food to cook on low heat for 5-7 minutes. 
• Remove from heat and add chopped green onions to the top and serve.  1 bunch green onions

Notes

21 Day Fix

Entire recipe: 1 1/2 red containers, 3 yellow containers, 7 1/2 green containers, 36 teaspoons

Per serving: 1/4 red container, 1/2 yellow container, 1 1/4 green containers, 6 teaspoons

Weight Watchers

10  2023 Plan Points 

Nutrition

Calories: 495kcal | Carbohydrates: 58g | Protein: 15g | Fat: 22g | Saturated Fat: 3.8g | Cholesterol: 0mg | Sodium: 561mg | Potassium: 428mg | Fiber: 7.6g | Sugar: 5.4g | Calcium: 121mg | Iron: 1mg

The post Vegetable Lo Mein Recipe appeared first on My Crazy Good Life.

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Spaghetti Squash Lasagna

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

How to Make Spaghetti Squash Lasagna in Instant Pot

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

Recipe Tips

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

Healthy Eating Plan Points

Weight Watchers

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

21 Day Fix

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

2B Mindset

This recipe is a perfect lunch or dinner recipe.

Print

Spaghetti Squash Lasagna

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

Course Main Course

Cuisine American

Keyword Lasagna, spaghetti squash

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Natural Release 10 minutes minutes

Total Time 27 minutes minutes

Servings 2 people

Calories 269kcal

Author Becca Ludlum

Equipment

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

Ingredients

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

Instructions

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

Notes

Healthy Eating Plan Points

Weight Watchers

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

21 Day Fix

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

Nutrition

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

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Sweet Potato Pasta

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

Spiralizer – How to make Vegetable pasta

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

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

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

How to Make Sweet Potato Pasta

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

Recipe Tips

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

Healthy Eating Plan Points

Weight Watchers Points

3 2023 Plan Points | 5 Freestyle Points

21 Day Fix Sweet Potato Pasta

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

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

2B Mindset

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

Looking for more healthy recipes?

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

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

Print

How to Make Sweet Potato Pasta

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

Course Side Dish

Cuisine American

Keyword Sweet Potato Linguini

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 92kcal

Author Becca Ludlum

Equipment

• Spiralizer
• Enameled Cast Iron Pan
• Kitchen Knife

Ingredients

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

Instructions

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

Notes

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

WW: 3 2023 Plan Points | 5 Freestyle Points

Nutrition

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Healthy Bang Bang Shrimp Pasta

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

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

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

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

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

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

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

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

Recipe Tips

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

Healthy Eating Plans

Portion Fix & 21 Day Fix

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

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

2B Mindset

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

Weight Watchers

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

More Healthy Recipes

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

Print

Bang Bang Shrimp Pasta

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

Course Main Course

Cuisine American

Keyword Bang Bang Shrimp Pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 405kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

US Customary – Metric

Instructions

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

Stove top:

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

Slow cooker:

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

Video

Notes

Serves 6

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

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

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

 

 

Nutrition

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

SaveSave

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

Goulash is one of the classic traditional recipes of our childhood memories. Also known as American chop suey or American Goulash, it has been a great recipe for family dinner for years.

You can hide a ton of vegetables from picky eaters and bulk it up for yourself since vegetables are zero points on any Weight Watchers plan.

With our updated twist on the classic comfort food, we provide healthy changes that you can feel great about, all while still serving up an incredible meal that will make your mouth water.

Our Weight Watchers Goulash recipe will be one of your favorite meals. The best part about this Weight Watchers Goulash recipe is that it can be made in the Instant Pot which will cut down on both time and effort in the kitchen.

Where’s the recipe?

There’s a lot of information here, including tips, nutrition facts, and detailed cooking instructions. I do this to better serve all of my readers. If this is more information than you need, please simply scroll to the bottom of the page, where you will find our Weight Watchers Goulash Recipe.

Ingredients in Weight Watchers Goulash Recipe

• Ground Turkey: Fat-free ground turkey is zero points. We love using ground turkey as our ground meat for this recipe. You can opt for lean ground turkey or extra-lean ground beef, but you’ll need to add a few points per serving (this can change based on the plan you’re on).    
• Garlic: Minced garlic is zero points for Weight Watchers but gets all the points in flavor!
• Italian Seasoning: Italian seasoning is a blend of marjoram, thyme, rosemary, sage, oregano and basil. 
• Yellow Onion: You’ll need a chopped onion for this recipe, however we love the time saver of grabbing a bag of chopped yellow onions from the freezer section at your local grocery store to speed this recipe up. If using frozen, nothing changes–add the onions at the same time you would fresh.
• Bay Leaves: Bay leaves are an aromatic leaf commonly used in soups, stews, and pasta dishes to add a great depth of flavor.  
• Zucchini: You can add any squash that you like, or even extra zucchini. If you don’t like it, leave it out and add another vegetable.
• Bell Peppers: These sweet nightshades work well paired with tomato-based sauces. We prefer to use green pepper or red pepper in this recipe, but any color of pepper is great.
• Crushed Tomatoes: You can substitute a jar of no added sugar spaghetti sauce, but this will add some points to the recipe. I love using the spices and canned tomatoes to make my own delicious tomato sauce. We find that crushed tomatoes gives this recipe a more authentic goulash flavor than when using tomato paste or diced tomatoes.
• Whole Wheat Pasta: Whole wheat pasta is far less processed than its bleached counterparts and saves you 1 point per serving. We love using whole wheat elbow macaroni noodles. We don’t recommend using egg noodles for this recipe as they absorb up liquid and flavor quickly.

How to make Weight Watchers Goulash Recipe in the Instant Pot

1. Sauté: Set your Instant Pot to sauté and spray with oil.
2. Brown your turkey: Use a spatula to break apart the ground turkey. Cook until crumbled and browned.
3. Add your spices: Add garlic, Italian seasonings, onions, and bay leaves to the pot. Mix well. If using pasta sauce, omit the seasonings and tomatoes.
4. Add your vegetables: Add chopped zucchini, bell peppers, and crushed tomatoes and 14 oz. of water.
5. Add noodles: Stir in uncooked elbow macaroni.
6. Pressure Cook: Close and lock the lid. Turn the valve to sealing. Select Pressure Cook and set time for 3 minutes.
7. Quick Release: When the cooking time is up, quick release the pressure and remove the lid.
8. Serve: Stir the ingredients in the pot to evenly mix. Serve warm and top with parmesan cheese, if desired.

How to make Weight Watchers Goulash Recipe on the stovetop

1. Brown your turkey in a deep large skillet or large saucepan on medium/high heat until cooked to a temperature of 165°F. 
2. While your meat is browning, boil your noodles until they are just undercooked (they will continue to cook in the sauces).
3. Add the noodles, zucchini, bell peppers, tomatoes, and spices to your turkey and stir well. 
4. Simmer for ten minutes until your vegetables are soft. 
5. Top with parmesan cheese, if desired and serve warm.

Recipe Tips

• Our Weight Watchers Goulash recipe is the perfect recipe for meal prep. Just freeze in serving size containers and reheat in the microwave when ready to eat!
• This goulash recipe is pure comfort food, and great for adding in extra vegetables. You can hide a ton of vegetables by pulverizing them in the food processor before adding to the Instant Pot. Your picky eaters will never know!
• If you are using gluten free noodles, reduce your cook time to 2 minutes. Double check your ww points as not all gluten-free pastas have the same point value as whole wheat pasta. 
• This goulash recipe is easy to customize for your family’s tastes. I like to add mushrooms, carrots, and riced cauliflower along with the peppers, onions, and zucchini. You can leave out any veggie that you don’t like, and double up on the ones you do.
• Swapping the crushed tomatoes for other varieties, such as diced tomatoes or tomato puree, will change the way this recipe comes out. We prefer using crushed tomatoes over diced tomatoes in this healthy goulash recipe.
• Some people struggle with the burn warning when cooking tomato based recipes. I’ve never had that issue with this goulash, but if you’re concerned, add the tomato sauce last and don’t stir the food before cooking.
• The next time you make this meal, feel free to use whatever spare veggies you have on hand. It’s a great recipe to make when you need to clear out the fridge of spare vegetables.
• For a list of the tools that I used in this recipe, and my other favorites, check out my Amazon store.

Weight Watchers Points

• Blue Plan Points: Each serving is 1 Blue Plan Points
• Green Plan Points: Each serving is 2 Green Plan Points
• Purple Plan Points: Each serving is 0 Purple Plan Points
• 2022/2023 Points: 2

More Weight Watchers Instant Pot Recipes

• Weight Watchers Gyros
• Weight Watchers Stuffed Pepper Soup
• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Swedish Meatballs
• Weight Watchers Crack Chicken
• WW Egg Roll in a Bowl

Print

Weight Watchers Goulash Recipe

This healthy goulash recipe is so easy to make and can be made with turkey or beef. It's a tasty meal that's packed full of veggies!

Course Main Course

Cuisine American

Keyword Goulash, instant pot, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 165kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Food processor
• Sealing Rings

Ingredients

Ingredients:

• 1 lb ground turkey fat free
• 1 tbsp garlic minced
• 2 ½ tbsp Italian seasoning
• ½ cup onion minced
• 2 bay leaves take these out after cooking
• 1 cup zucchini chopped
• 1 cup bell peppers chopped
• 14 oz crushed tomatoes or a jar of pasta sauce. If using a jar of sauce, omit the spices below.
• 1 cup whole wheat pasta elbow, dry

US Customary – Metric

Instructions

Instant Pot Directions:

• Set your Instant Pot to Sauté and spray with oil.
• Use a spatula to break apart the ground turkey.  Cook until crumbled and browned. 1 lb ground turkey
• Add garlic, Italian seasoning, onions, and bay leaves to the pot. Mix well. 1 tbsp garlic, 2 ½ tbsp Italian seasoning, ½ cup onion, 2 bay leaves
• Add chopped zucchini, bell peppers, and crushed tomatoes and 14 oz. of water.  1 cup zucchini, 1 cup bell peppers, 14 oz crushed tomatoes
• Stir in your whole wheat noodles. 1 cup whole wheat pasta
• Close and lock the lid and turn the valve to sealing. Select Pressure cook and set time for 3 minutes.
• When the cook time is up, quick release the pressure and remove the lid.
• Stir the ingredients in the pot to evenly mix. Serve warm and top with parmesan cheese, if desired. 

Stovetop Directions:

• Brown your turkey in a skillet on medium/high heat until cooked, 165°F. 1 lb ground turkey
• While your meat is browning, boil your noodles until they are just undercooked (they will continue to cook in the sauces). 1 cup whole wheat pasta
• Add the noodles, zucchini, bell peppers, tomatoes, and spices to your turkey and stir well. 1 cup zucchini, 1 cup bell peppers, 14 oz crushed tomatoes, 1 tbsp garlic, 2 ½ tbsp Italian seasoning, ½ cup onion
• Simmer for ten minutes until your vegetables are soft.
• Top with parmesan cheese, if desired and serve warm.

Video

Notes

Tips:

• This is the perfect recipe for meal prep. Just freeze in serving size containers and reheat in the microwave when ready to eat!
• This recipe is great for stuffing in extra vegetables You can hide a ton of vegetables by pulverizing in the food processor before adding to the Instant Pot. Your picky eaters will never know!
• If you are using gluten free noodles reduce your cook time to 2 minutes. Double check your points as not all gluten-free pastas have the same point value as whole wheat pasta. 
• Use the sauté feature on your Instant Pot to continue cooking your pasta if it is more al dente than you prefer.  
• This recipe is easy to customize for your family’s tastes. I like to add carrots, and riced cauliflower along with the peppers, onions, and zucchini.  You can leave out any veggie that you don’t like, and double up on the ones you do.

Weight Watchers Points:

1 Blue Plan Point | 2 Green Plan Points  | 0 Purple Plan Points | 2023 Points: 2

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 21g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 590mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 3mg

The post Weight Watchers Goulash Recipe appeared first on My Crazy Good Life.

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

Where’s the recipe?

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

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

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

Ingredients in Vegan Minestrone Soup

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

How to make this Instant Pot Vegan Minestrone Soup

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

How to make Vegan Minestrone Soup on the stove

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

Recipe Tips

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

Healthy Eating Plans

Serving size is 1 1/2 cups

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

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

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

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

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

More healthy soup recipes

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

Print

Instant Pot Vegan Minestrone Soup

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

Course Main Course, Soup

Cuisine American

Keyword minestrone

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 8 people

Calories 113kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

US Customary – Metric

Instructions

Instant Pot Instructions

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

Stovetop Instructions

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

Video

Nutrition

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

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

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

Where’s the Recipe?

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

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

Ingredients in Drunken Noodles

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

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

Recipe Tips

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

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

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

How to make this in the Crockpot

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

How to make this healthy Drunken Noodles recipe on the stove

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

Healthy Eating Plans

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

Weight Watchers

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

21 Day Fix/Portion Fix

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

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

More healthy recipes similar to takeout

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

Print

Healthy Drunken Noodles Recipe

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

Course Main Course

Cuisine Asian, thai

Keyword Drunken Noodles, healthy, Noodles

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4 Servings

Calories 284kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

Instructions

Instant Pot:

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

Stove top:

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

Crockpot:

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

Video

Notes

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

Weight Watchers

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

21 Day Fix/Portion Fix

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

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

Nutrition

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

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

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

Where’s the recipe?

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

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

Ingredients in Lasagna Bites with Veggies and Turkey

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

How to Make Lasagna Bites in the Instant Pot

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

How to Make Lasagna Bites in the Oven

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

How to Make Lasagna Bites in the Slow Cooker

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix/Portion Fix:

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

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

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

2B Mindset:

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

Trim Healthy Mama:

This is an S recipe for Trim Healthy Mama.

Weight Watchers:

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

More recipes using egg bite molds

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

Print

Mini Lasagna Bites with Veggies and Ground Turkey

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

Course Main Course

Cuisine American

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

Prep Time 25 minutes minutes

Cook Time 3 minutes minutes

Release Time 20 minutes minutes

Total Time 48 minutes minutes

Servings 7 Servings

Calories 172kcal

Author Becca Ludlum

Equipment

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

Ingredients

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

Instructions

Instant Pot:

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

Oven:

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

Slow Cooker:

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

Video

Notes

Recipe Tips

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

Healthy Eating Plans

21 Day Fix/Portion Fix:

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

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

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

Trim Healthy Mama:

This is an S recipe for Trim Healthy Mama.

Weight Watchers:

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

Nutrition

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

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

With whole grain noodles, homemade cream of mushroom soup (you can use canned too, if that’s all you have!), and veggies, this is a filling, whole grain meal.

My whole family requests this healthy Tuna Noodle Casserole every week. We love making a double batch so that we have leftovers, and it even freezes and reheats well, making it a great meal prep recipe.

This recipe was created from my parents’ traditional tuna casserole that I remember eating as a kid. I created a homemade cream of mushroom soup for it and replaced the regular pasta with whole wheat pasta, but everything else is the same.

Where’s the recipe?

I write recipes that anyone can cook. This recipe for my health version of Classic Tuna Noodle Casserole is one of the first recipes I learned to cook and one of the first that I taught my sons to cook. My goal is to write every recipe so that a cook of any skill lever can follow it.

If you appreciate the details and ingredient and substitution information, read the post below where I give you a ton of tips and information before heading down to the printable recipe. If you simply want the recipe, scroll straight down to the printable recipe where you’ll find the ingredient amounts, recipe instructions, and nutrition information for this skinny Tuna Noodle Casserole recipe.

Ingredients in this Tuna Noodle Casserole

• Chunk white tuna in water:
• Mushrooms: I love mushrooms, so I always add fresh to this recipe, but you can skip this is you’re not a huge fan.
• Whole Grain Pasta: I prefer using whole wheat egg noodles, but they’re not the easiest to find. Any whole grain pasta will work for this recipe!
• Cream of Mushroom soup: This is definitely the healthiest way to make this recipe. You can use canned soup
• as well, though.
• Mixed vegetables: I typically use the frozen peas and carrot mix.
• Salt and black pepper to taste: I typically add this after cooking.

Optional additions to add on top of the casserole:

• Breadcrumbs with a few tablespoons of butter on top
• Parmesan Cheese
• Crushed potato chips
• Shredded cheddar cheese
• Extra veggies like cauliflower rice or diced zucchini.

Instant Pot Directions

This is a great method of cooking to get this meal on the dinner table in under 30 minutes. You’ll want to add 3 cups of water to this recipe before cooking.

1. Spray the bottom of the pot with olive oil to avoid food sticking.
2. Drain and break up each can of tuna and put it on the bottom of the pot.
3. On top of the tuna, add the mushrooms if you’re including them.
4. Add 4 cups of pasta on top of the mushrooms and tuna, but don’t stir. Add the cream of mushroom soup on top.
5. You can add the frozen vegetables at the top if you’d like, or if you like them a little crunchy, cook them in the microwave and add them after the tuna casserole is cooked.
6. Add 3 cups of water on top of the pasta and close the lid. Set the Valve to Sealing and cook on high pressure for 4 minutes.
7. As soon as the pot is done cooking, release the pressure manually. This means switch the valve to Venting and allow the steam to shoot out.
8. Remove the lid and stir the recipe. Add the cooked vegetables now if they’re not in the pot already.

Stovetop/Oven Directions

1. In a large pot, cook one package of noodles according to package instructions until tender, strain. Sometimes I’ll leave them a little al dente to make sure they don’t overcook.
2. Stir in vegetables, homemade soup, and tuna.
3. Allow the “casserole” to cook on medium heat until heated through, about 15 minutes. Add almond milk if you notice it drying out at all.
4. If you’d like to bake this instead of cooking on the stove, add all ingredients in a baking dish and cover with foil. Bake for 25 minutes at 350 degrees. Once it’s all done you can serve it right from the casserole dish!

Recipe Tips

• The great thing about this super easy and healthy tuna casserole is it’s made with some ingredients that are easy to pull together. My homemade cream of mushroom soup is so much better for us and I like that it’s cooked right here in my kitchen where I can see everything that goes into it.
• I often freeze this recipe in an airtight container. If it dries out a little in the freezer, just add some almond milk or more homemade cream of mushroom soup. I reheat the frozen tuna casserole by sticking it in the microwave for 2-3 minutes. Stir, then put it in again for 30 seconds at a time.
• If using canned cream of mushroom soup, I typically add two small cans to the recipe.
• Regular pasta will have a different cook time than whole wheat noodles or gluten free pasta noodles.
• I prefer Wild Planet albacore tuna for this recipe.

Healthy Eating Plans

This is a healthy recipe for weight loss because it’s packed with protein and whole grains to keep you full for longer.

Weight Watchers:

3 Blue Plan Points | 3 Green Plan Points | 1 Purple Plan Point | 7 Points on the 2023 Plan when using homemade Cream of Mushroom soup. 

Portion Fix/21 Day Fix:

On the Fix, this is a side dish–this recipe makes 8 servings, about 1/2 cup each. Remove the carrots and peas and double the mushrooms. For the entire recipe, the count and breakdown is:

• Noodles: 8 yellow containers
• Homemade Soup: 1.5 tsp and 1/3 green containers (canned soup isn’t something that I’d eat on the Fix)
• Mushrooms: 1 green container
• Tuna: 2 red containers

For one serving: I’d count 1 yellow, 1/4 red container, and a negligible amount of a teaspoon and green container (I wouldn’t count those).

2B Mindset:

Double the veggies and you’ve got a great 2B Mindset lunch. I’d personally double the tuna as well to get some more protein into my day. You could add diced onions if you like them and are looking for an easy way to bulk up the vegetables.

This is an easy recipe to meal prep. If you are on 2B Mindset and need lunch recipes, definitely make a batch of this for the week. You’ll be impressed by how well it holds up in the refrigerator throughout the week, having something healthy on hand will make meal times a breeze too!

More Healthy Recipes

• Healthy Instant Pot Mac and Cheese with Greek Yogurt
• Instant Pot Brown Rice Risotto
• Whole Wheat Flour Banana Bread
• Healthy Veggie Quesadillas
• Vegetarian Stuffed Peppers

Print

Healthy Tuna Noodle Casserole: Instant Pot and Stovetop Instructions

This healthy tuna noodle casserole uses homemade cream of mushroom soup and whole grain noodles–perfect comfort food for the days you need it most. This is the recipe that my family loves most, and can be adapted for your family as well!

Course Main Course

Cuisine American

Keyword healthy, Tuna Casserole

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 376kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Stock Pot
• Kitchen Knife

Ingredients

• 12 oz whole grain egg noodles
• 5 large mushrooms sliced
• 1 cup frozen mixed vegetables diced carrots and peas
• 1 1/2 cups cream of mushroom soup homemade or canned low sodium (2 small cans)
• 2 cans chunk white tuna in water with no salt added, broken up with a fork (I like Wild Planet brand)

Instructions

Oven Instructions:

• Boil noodles (about 3C dry, maybe a little over) until tender (according to package directions), strain. 12 oz whole grain egg noodles
• Stir in vegetables, homemade soup, and tuna. 1 cup frozen mixed vegetables, 5 large mushrooms, 1 1/2 cups cream of mushroom soup, 2 cans chunk white tuna in water
• Allow the "casserole" to cook on medium heat until heated through, about 15 minutes. Add almond milk if you notice it drying out at all.
• If yo'ud like to bake this instead of allowing it to heat on the stove, add the recipe to a baking dish and cover with foil. Baje for 25 minutes at 350º.

Instant Pot Instructions:

• Spray the bottom of the pot with olive oil to avoid food sticking.
• Drain and break up each can of tuna and put it on the bottom of the pot. 2 cans chunk white tuna in water
• On top of the tuna, add the mushrooms if you're including them. 5 large mushrooms
• Add 4 cups of pasta on top of the mushrooms and tuna, but don't stir. Add the cream of mushroom soup on top. 12 oz whole grain egg noodles, 1 1/2 cups cream of mushroom soup
• You can add the frozen vegetables at the top if you'd like, or if you like them a little crunchy, cook them in the microwave and add them after the tuna casserole is cooked. 1 cup frozen mixed vegetables
• Add 3 cups of water on top of the pasta and close the lid. Set the Valve to Sealing and cook on high pressure for 4 minutes.
• As soon as the pot is done cooking, release the pressure manually. This means switch the valve to Venting and allow the steam to shoot out.
• Remove the lid and stir the recipe. Add the cooked vegetables now if they're not in the pot already and stir again.
• Allow to cool for a few minutes and serve!

Notes

Healthy Eating Plans

This is a healthy recipe for weight loss because it’s packed with protein and whole grains to keep you full for longer.

Weight Watchers: This is a side dish, 1/2 cup serving. 

3 Blue Plan Points | 3 Green Plan Points | 1 Purple Plan Point | 7 Points on the 2023 Plan when using homemade Cream of Mushroom soup. 

Portion Fix/21 Day Fix:

On the Fix, this is a side dish–this recipe makes 8 servings, about 1/2 cup each. Remove the carrots and peas and double the mushrooms. For the entire recipe, the count and breakdown is:

• Noodles: 8 yellow containers
• Homemade Soup: 1.5 tsp and 1/3 green containers (canned soup isn’t something that I’d eat on the Fix)
• Mushrooms: 1 green container
• Tuna: 2 red containers

For one serving: I’d count 1 yellow, 1/4 red container, and a negligible amount of a teaspoon and green container (I wouldn’t count those).

 

2B Mindset:

Double the veggies and you’ve got a great 2B Mindset lunch. I’d personally double the tuna as well to get some more protein into my day. You could add diced onions if you like them and are looking for an easy way to bulk up the vegetables.

This is an easy recipe to meal prep. If you are on 2B Mindset and need lunch recipes, definitely make a batch of this for the week. You’ll be impressed by how well it holds up in the refrigerator throughout the week, having something healthy on hand will make meal times a breeze too!

Nutrition

Calories: 376kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 568mg | Potassium: 666mg | Fiber: 8g | Sugar: 1g | Vitamin A: 2331IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg

The post Healthy Tuna Noodle Casserole Recipe appeared first on My Crazy Good Life.

Did I mention that you can cook this right in your Instant Pot? This makes it a great weeknight meal because you can put it in the pot, allow it to cook while you tend to other things, then requires only one pot to clean after dinner! No Instant Pot? That’s ok, there are oven directions as well.

Where’s the recipe?

I’m rewriting all of your favorite recipes so anyone can easily cook them–regardless of your experience in the kitchen! If you’re new to the kitchen or this recipe, you might find valuable tips and information below in the post.

If you feel comfortable with cooking basics, scroll down to the bottom of this post where you’ll find the easy to print recipe for this Weight Watchers Turkey Lasagna Recipe!

Ingredients in this WW Lasagna

• Part skim ricotta cheese: You can also use cottage cheese if you’d like! Strain it for lower sodium, and blend it to get rid of the chunks, if you’d like.
• Italian cheese blend: You can also skip the blend and use mozzarella cheese if you’d like.
• Crushed tomatoes: using diced tomatoes or other variations could result in a watery lasagna.
• Dry spices
• Garlic: I prefer to use fresh minced garlic cloves, not the dry seasoning.
• Whole wheat lasagna noodles: Sometimes I order mine on Amazon because they aren’t super easy to find. If you have to use traditional noodles that ok, just make sure to account for the point difference.
• Fat free ground turkey: Lean ground turkey is the best way to save points on any WW plan.
• Spinach: fresh, not frozen or canned.

TIP: Want to make lasagna right in the inner pot?

How to make WW Lasagna in the Instant Pot

1. Mix your fillings: Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. In another bowl, mix the crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic.
2. Make your layers: Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. Add a thin layer of the cheese mixture (flatten with the back of a wooden spoon), then ground turkey, and finally, spinach.
3. Repeat: Repeat this process with the remaining ingredients. Top with the reserved ¼ cup of Italian cheese then cover lasagna tightly with aluminum foil.
4. Prepare your pot: Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
5. Pressure Cook: Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high pressure) and set the cook time for 35 minutes. 
6. Natural Release: Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid. Carefully lift your lasagna from the Instant Pot. Remove the foil from the top. While not necessary, I like to place it in the oven and broil it to brown the top. 

How to make WW Lasagna in the Oven

1. Preheat your oven to 350º.
2. Build your lasagna as directed above, either in a baking dish or pan, then cover with foil and bake for 60 minutes.

Recipe Notes

• You can make your own foil sling to raise and lower your dish. Take a 20” piece of foil and fold into thirds lengthwise. Place your dish in the middle and use the ends as handles. 
• Spray the underside of your foil with cooking spray to prevent it from sticking to the cheese. 
• You can substitute lean ground beef or Italian turkey sausage for ground turkey, but you will need to refigure your ww points. If using ground beef, brown and drain your meat before layering in your lasagna. 
• You can substitute my homemade pasta sauce with jarred marinara sauce. You’ll want to omit the crushed tomatoes and spices that are in the recipe. Be sure and check your label for a low point option. 
• Be sure and use fresh spinach, not frozen. I’ve found that frozen releases too much liquid when cooking.
• You can use raw or cooked ground turkey in this recipe–if using raw, make sure your pieces are very thin, so they cook all the way through.
• It’s very important to note that this layering process is a little different for everyone. Your layer might be thicker or thinner than mine, and that is ok! If you get all of the ingredients listed in the recipe, your points will be the same as mine.
• Reheat this lasagna by putting it in the microwave oven, covered, for 1:30-2 minutes.
• If you’ve got fresh basil, I’d highly recommend placing some in between the layers of the lasagna–it’s delicious!
• Parmesan cheese and red pepper flakes can be added to the top of this lasagna when serving, but make sure to recalculate your points if necessary.

Weight Watchers Points

This recipe is a perfect example of one I’d use for weight loss. Because it’s balanced with whole grains, healthy vegetables, and a reasonable amount of fat it’ll keep you full for longer.

More WW Instant Pot Recipes

• Weight Watchers Swedish Meatballs
• Weight Watchers Egg Roll in a Bowl
• WW White Chicken Chili
• Vegan Whole Wheat Pancake Recipe
• Weight Watchers Cheesecake (made with cottage cheese)

Print

Weight Watchers Lasagna Recipe

This Weight Watchers Lasagna is made with ground turkey and is so easy in your Instant Pot! myWW points: 6 Blue Points | 7 Green Points | 3 Purple Points We love this healthy pasta recipe!

Course Main Course

Cuisine Italian

Keyword Easy Lasagna, instant pot, Weight Watchers

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 355kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Springform Pan
• Instant Pot Trivet

Ingredients

• 1 cup Italian cheese blend
• 1 cup part skim ricotta cheese
• 28 oz crushed tomatoes (NOT canned tomatoes–they have too much liquid in them) If you’d like to use jarred low-sugar sauce you can.
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tbsp parsley
• 1 tsp black pepper
• 1 tbsp onion powder
• 1 tbsp fresh minced garlic
• 6 whole wheat lasagna noodles I used uncooked (not oven ready), but you can use oven ready whole wheat if you have them.
• 1 lbs fat free ground turkey thawed and broken into small chunks
• 3 cups spinach leaves fresh, not frozen

Instructions

• Mix ¾ cup Italian cheese and ricotta together in a small bowl, and set it aside. Reserve the last ¼ cup of cheese for the top. 1 cup Italian cheese blend, 1 cup part skim ricotta cheese
• In another bowl mix your crushed tomatoes, oregano, thyme, parsley, black pepper, onion powder, and garlic. 28 oz crushed tomatoes, 1 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tsp black pepper, 1 tbsp onion powder, 1 tbsp fresh minced garlic
• Coat the bottom of a 7 inch Instant Pot safe pan with sauce. Next, break your lasagna noodles as needed to fit in the pan and cover the sauce. 6 whole wheat lasagna noodles
• Add a layer of the cheese mixture, uncooked ground turkey, and spinach. Repeat this process with the remaining ingredients. 1 lbs fat free ground turkey , 3 cups spinach leaves
• Top with the reserved ¼ cup of Italian cheese then cover your pot tightly with aluminum foil.
• Place a trivet in the bottom of the Instant Pot insert and add 2 cups of water. Carefully lower your lasagna on top of the trivet.
• Close and lock the lid and place the pressure valve in the sealing position. Select Pressure Cook (high) and set the cook time for 35 minutes.  
• Once your cook time is complete, allow the pressure to release naturally for at least 15 minutes. When the pressure valve drops, remove the lid.
• Carefully lift your lasagna from your Instant Pot. Remove the foil from the top. While not necessary, I prefer to place it in the oven and broil it to brown the top. Top with fresh basil and serve.

Video

Notes

Weight Watcher Points

This recipe makes six large servings. The points value per serving are: 6 Blue Plan Points | 7 Green Plan Points | 3 Purple Plan Points | 2023 Points: 6. Counts are based on following the recipe using 99% fat free turkey, wheat lasagna noodles, reduced fat Italian cheese blend, and part skim ricotta.

Recipe Notes

• You can make your own foil sling to raise and lower your dish. Take a 20” piece of foil and fold into thirds lengthwise. Place your dish in the middle and use the ends as handles. 
• Spray your foil with cooking spray to prevent it from sticking to the cheese. 
• You can substitute ground beef for ground turkey, but you will need to refigure your ww points. If using ground beef, brown and drain your meat before layering in your lasagna. 
• You can substitute my homemade pasta sauce with bottled pasta sauce. Just omit the crushed tomatoes and spices. Be sure and check your label for a clean option. 
• Be sure and use fresh spinach, I find that frozen releases too much liquid when cooking. 

TIP: Want to make lasagna right in the inner pot?

1. Spray your pot with oil and add 1/2 cup water to the bottom of your inner pot.
2. Build your lasagna on top of the water. I’ve found that starting with the meat and then noodles is helpful to avoid the dreaded Instant Pot burn warning.

Nutrition

Calories: 355kcal | Carbohydrates: 36g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 316mg | Potassium: 835mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1990IU | Vitamin C: 20mg | Calcium: 247mg | Iron: 5mg

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