Cooked perfectly, this garlic pork tenderloin is paired with mashed sweet potatoes, steamed broccoli, and a quick gravy – all in the same pot. It’s an easy one pot meal that the whole family will love.

If you’re new to pressure cooking, this is a great recipe to start with. It uses simple ingredients and yields results delicious enough to serve at a dinner party or for an easy family recipe tonight.

This Instant Pot Pork Tenderloin is one of my family’s favorite pork recipes. I love that it’s easy to make in the Instant Pot and is also a healthy recipe to keep in my weekly recipe rotation.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all different comfort levels in the kitchen. Because of that, we write our recipes for all cooks, whether you’re experienced or new to cooking.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip over all of that and get right to cooking, simply scroll to the bottom of the page where you will find our easy to print recipe card for Instant Pot Pork Tenderloin and Potatoes.

Ingredients in Instant Pot Pork Tenderloin with Vegetables

• Garlic: I recommend using fresh minced garlic over garlic powder for this instant pot pork tenderloin recipe. In addition to it tasting great, garlic may have some real health benefits, such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. You may get some benefits from garlic powder, but you get the biggest bang for your buck from fresh garlic.
• Basil: I love fresh basil, but for this instant pot pork tenderloin recipe we’ll be using dried basil.
• Parsley: Dried parsley works great for these pork tenderloins.
• Oregano: We’re using dried herbs again here. Dried oregano is perfect with this Instant pot pork tenderloin recipe.
• Salt: Your body needs salt to function properly. Consuming too much or too little can lead to health issues. To avoid this, it’s important to read food labels to make sure you’re not consuming too much sodium in your day. This pork recipe uses just a tiny amount of salt, but feel free to skip it if you’d like.
• Black pepper: Black pepper is a great way to add flavor and spice to all kinds of recipes.
• Pork tenderloin: Pork tenderloin meat is one of the leanest cuts of pork available. Pork is a great source of protein and also contains many important minerals and nutrients like thiamine, vitamin B6 and B12, potassium, iron, and magnesium.
• Olive oil: Olive oil is a good source of monounsaturated fatty acids and medium-chain triglycerides, both of which have been shown to offer potential benefits when included in a healthy lifestyle. If you’d like to use another type, just stick to to one that’s less processed.
• Chicken broth: I use low sodium chicken stock or chicken broth in this recipe. The chicken stock, along with the cooking liquid, creates a mouthwatering pork gravy that is delicious with the pork tenderloin and potatoes.
• Sweet potatoes: Move over traditional mashed potatoes, we’re changing things up for this particular recipe and using sweet potatoes in this pork loin roast. Sweet potatoes are rich in antioxidants and a great source of fiber, vitamins, and minerals.
• Broccoli: Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. I love adding it to this instant pot pork tenderloin recipe, knowing my whole family will get a nutrient boost eating it.
• Butter: butter is high in saturated fat, but most research shows that butter can be included in moderation as part of a balanced diet and may even be associated with several health benefits.
• Almond Milk: I prefer to use plain, unsweetened almond milk in this mashed sweet potatoes recipe. Since we’ll add milk after cooking the potatoes, you can use your favorite milk type without worrying about it curdling in the Instant Pot like animal milk can. Just be sure to adjust your points, container counts, or nutrition calculations if you make any changes.
• Corn starch: we’ll use corn starch to thicken up our pork gravy.

How to Cook Pork Tenderloin in the Instant Pot

1. Using a cutting board, peel and cube your sweet potatoes into 1-inch pieces and then set aside.
2. Place your pork tenderloin on a cutting board and, using a sharp knife, cut the tenderloin into 2 pieces. This will make it quicker and easier to pressure cook than a big pork loin.
3. In a small bowl mix together the minced garlic, basil, oregano, salt, and black pepper to create your pork seasoning. Rub the seasonings into the tops of the pork tenderloin pieces.
4. Turn your Instant Pot to sauté and add the olive oil to your inner pot. When the olive oil is hot, add the pork tenderloin pieces, seasoned side down. Sauté for 1 minute, and then flip the pork tenderloins and sauté the bottom sides for 1 more minute. Transfer the browned pork tenderloin pieces to a plate and turn the Instant Pot off.
5. Add the chicken broth to your pot and while it’s still hot use a spatula to deglaze it, getting all the yummy cooked pork tenderloin pieces mixed together with the broth. Now, place the trivet into your pot and set the pork tenderloin pieces on top of the trivet.
6. The next thing you will want to do is make a foil bowl for the sweet potatoes. To do that I get a sheet of foil about 14 inches long and spray it with nonstick cooking spray. Then add potatoes on top of the foil and roll the sides of the foil in to create a bowl. Place the foil bowl on top of the pork tenderloin. There are pictures of this step below.
7. Close and lock the lid to your Instant Pot pressure cooker, and turn the valve to sealing.
8. Select pressure cook mode (high pressure) and set the cook time for 10 minutes to cook pork tenderloin and potatoes.
9. When the cook time is complete, let the pressure naturally release for 5 minutes. After the natural release, do a quick release using a wooden spoon to turn the valve.
10. Remove the lid and, using oven mitts, carefully transfer the foil bowl of cooked sweet potatoes to a large bowl. Add the broccoli to your pot right on top of the pork tenderloin.
11. Close and lock the lid to the Instant Pot and, again, turn the pressure valve to sealing. Choose the high pressure mode and set the cook time for 1 minute to cook pork tenderloins and broccoli.
12. While the broccoli and pork tenderloin cooks, add butter to the cooked potatoes. Use a potato masher to mash the potatoes while you slowly add milk. Continue to mix the potatoes until you have creamy mashed potatoes.
13. When the Instant Pot cooking time is done, quick release the pressure and transfer the cooked broccoli and the cooked pork tenderloin meat to a plate. Remove the trivet from the pot.
14. Turn your Instant Pot to sauté, add the corn starch to your remaining broth, and whisk vigorously until your gravy thickens.
15. Turn the Instant Pot off and carefully remove the inner pot with your gravy.
16. Slice the pork tenderloin and top with gravy. Plate the cooked broccoli and mashed potatoes with your pork tenderloin and serve warm.

Recipe Tips for Instant Pot Pork Tenderloin

• This Instant pot pork tenderloin and mashed potatoes is an awesome recipe for meal prep. It doesn’t require a lot of prep time and keeps well stored in the fridge for up to 6 days, or the freezer for up to 2 months.
• For meal prep, I slice the cooked leftover pork tenderloin and place it in airtight meal prep containers, then top with the gravy and add mashed potatoes and broccoli.
• If you do freeze this Instant Pot pork tenderloin and potatoes, thaw the frozen pork and mashed potatoes and then heat each thawed serving for 1 1/2 to 2 minutes in the microwave.
• The National Pork Board recommends cooking pork tenderloin meat to an internal temperature between 145° F and 160° F. You can use a meat thermometer to check your pork tenderloin temperature.

Healthy Eating Plans

21 Day Fix Instant Pot Garlic Pork Tenderloin with Potatoes

Per serving this Instant Pot pork tenderloin and mashed potatoes is: 2 red containers, 1 green container, 1 yellow container, and 2 teaspoons.

Weight Watchers Instant Pot Pork Tenderloin and Potatoes

11 2023 Plan Points | 11 Blue Plan Points | 11 Green Plan Points | 6 Purple Plan Points

Looking for more Instant Pot recipes?

• Instant Pot Ramen Stir Fry with Chicken and Broccoli This Instant Pot Ramen Stir Fry with Chicken and Broccoli has a quick cooking time and is full of soy sauce flavor and healthy ingredients. It’s one of our favorite pressure cooking recipes.
• Instant Pot Apple Sauce If you’ve ever wanted to make your own applesauce, you have to give this Instant Pot Apple Sauce recipe a try. With just 2 ingredients and 14 minutes of cooking time in the Instant Pot, you will have delicious homemade applesauce on the table in no time.
• Vegan Minestrone Soup This Vegan Minestrone Soup Recipe has no meat but will satisfy even the biggest meat lover with its chunky veggies and whole wheat pasta.
• Instant Pot Sweet Potatoes Wondering how to make sweet potatoes in the Instant Pot? It’s an easy Instant Pot recipe. I love to meal prep several Instant Pot Sweet Potatoes at once so I can eat them all week.

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Instant Pot Garlic Pork Tenderloin with Potatoes

This Instant Pot Garlic Pork Tenderloin with Potatoes is an easy and delicious meal that's perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword Instant Pot Garlic Pork Tenderloin with Potatoes

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 520kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1/4 cup minced garlic about 8 cloves
• 2 tbsp dried basil
• 2 tsp dried parsley
• 2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 lb pork tenderloin cut into 2 pieces
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
• 2 heads broccoli cut into small florets
• 1/2 cup almond milk plain, unsweetened
• 2 tbsp corn starch

Instructions

• In a small bowl, combine the garlic, basil, parsley, oregano, salt and pepper. Use a fork to mix, then rub the seasonings into the tops of the pork pieces. 1/4 cup minced garlic 2 tbsp dried basil 2 tsp dried parsley 2 tsp dried oregano 1/4 tsp salt 1/4 tsp black pepper 3 lb pork tenderloin
• Select sauté and add the olive oil to the inner pot. When the oil begins to shimmer, place the pork pieces, seasoned side down, in the pot. Sauté for 1 minute, flip the pieces and sauté the bottoms for 1 more minute, then transfer the pieces to a plate and turn off the pot. 1 tbsp olive oil 3 lb pork tenderloin
• Add the chicken broth to the pot and use a spatula to deglaze the pot, then stir. Place the trivet in the pot and put the pork pieces on top of the trivet. 1 cup low-sodium chicken broth 3 lb pork tenderloin
• Make a foil bowl for the sweet potatoes by placing a 14-inch piece of aluminum foil on a flat surface and spraying it with nonstick cooking spray. Place the cubed sweet potatoes on the foil and slowly roll the sides in to make a bowl. Place the bowl directly on top of the pork. 2 lb sweet potatoes
• Close and lock the lid, then turn the steam release valve to sealing. Select pressure cook (high) and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure and remove the lid.
• Using oven mitts, carefully transfer the potatoes to a large bowl. Add the broccoli to the pot, directly on top of the pork. Close and lock the lid again, then turn the steam release valve to sealing. Select pressure cook (high) and set the cook time for 1 minute. 2 heads broccoli
• While the broccoli is cooking, add the butter to the bowl with the sweet potatoes. Use a potato masher to mash the potatoes while slowly adding the almond milk until a creamy consistency is achieved. 1/2 cup almond milk
• When the broccoli is done cooking, quick release the pressure, transfer the broccoli and pork to a plate, and remove the trivet.
• Select sauté on the Instant Pot and add the corn starch. Whisk vigorously until the gravy thickens. Then turn off the pot and use oven mitts to remove the inner pot from the base.
• Slice the pork and place it on a plate. Top the pork with gravy and plate broccoli and mashed sweet potatoes with it.

Notes

21 Day Fix

Per serving this Instant Pot pork tenderloin and mashed potatoes is: 2 red containers, 1 green container, 1 yellow container, and 2 teaspoons.

Weight Watchers

11 2023 Plan Points | 11 Blue Plan Points | 11 Green Plan Points | 6 Purple Plan Points

Nutrition

Calories: 520kcal | Carbohydrates: 47g | Protein: 57g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 310mg | Fiber: 10g

The post Instant Pot Garlic Pork Tenderloin with Potatoes appeared first on My Crazy Good Life.

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

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

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

Where’s the recipe?

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

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

Ingredients in Weight Watchers Beef Enchiladas

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

Ingredients in the Carne Asada Marinade

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

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

Ingredients to Make Healthy Red Enchilada Sauce

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

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

How to Make Weight Watchers Beef Enchiladas

How to Make the Carne Asada Meat

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

How to Make the Enchilada Sauce

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

Putting it all Together – Weight Watchers Beef Enchiladas

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

Recipe Tips

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

Healthy Eating Plans

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

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

Looking for similar recipes to these WW Beef Enchiladas?

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

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Weight Watchers Beef Enchiladas

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

Course Main Course

Cuisine Mexican

Keyword Weight Watchers

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 Servings

Calories 428kcal

Author Becca Ludlum

Equipment

• Baking Dish
• Vitamix Blender
• Kitchen Knife

Ingredients

Ingredients in Enchiladas

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

Ingredients in Carne Asada

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

Ingredients in Red Enchilada Sauce

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

Instructions

Instructions for WW Beef Enchiladas

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

Instructions for Carne Asada

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

Instructions to make the enchilada sauce

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

Video

Notes

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

Nutrition

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

The post Weight Watchers Beef Enchiladas appeared first on My Crazy Good Life.

This healthy dinner recipe can be cooked in the Instant Pot, slow cooker, or in the oven. It’s a 21 Day Fix and Weight Watchers friendly meal thanks to the homemade barbecue sauce and lean meat.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all experience levels in the kitchen. To better serve everyone here I like to provide lots of helpful information. In this post you’ll find ingredient information, different cooking techniques, and tips and tricks to get the best results possible.

If you would like to skip past that and get straight to cooking, simply scroll to the bottom of the page to find our easy to print recipe card for meatloaf stuffed onion bombs.

Ingredients in Bacon Wrapped BBQ Meatloaf Bombs

Healthy BBQ Sauce Ingredients

• Tomato paste: tomato paste is the base of this bbq sauce recipe.
• Water: you will need just a little bit of water to thin the sauce.
• Honey: no refined sugar here. This healthy barbecue sauce uses honey as its sweetener.
• Apple cider vinegar: ACV adds a wonderful tanginess to the bbq sauce.
• Hot sauce: we like to add hot sauce for a little heat, but feel free to omit this ingredient if you’re looking for milder results. 
• Smoked paprika: smoked paprika gives this barbecue sauce a nice smokey flavor.
• Coconut aminos: coconut aminos is a healthy soy sauce alternative. If you can’t find aminos, low sodium soy sauce or tamari will work.
• Minced garlic: fresh garlic is best but you can use garlic powder if that’s all you have on hand. 
• Cumin: a little cumin goes a long way and can really help enhance the flavors of this sauce.
• Mustard: Dijon mustard or yellow mustard work well in this bbq sauce.

Meatloaf Meatballs Ingredients

• Ground turkey: use ground turkey to keep calories, containers or points low. If you’re not following any of these healthy eating plans you can use ground beef to make your meatloaf bomb.
• Bacon: the nutrition facts and containers/points are calculated using turkey bacon. Feel free to use traditional bacon if you prefer, just be sure to adjust the calculations if you keep track. 
• Oregano: I use dried oregano in this meatball mixture.
• Coconut aminos: see above- I love using coconut aminos in place of soy sauce.
• Egg: the addition of a large egg to the meatloaf mixture adds moisture and helps bind everything together. 
• Onions: yellow onions or white onions work great in this recipe. 
• Salt and pepper: optional, to taste.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Oven

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices of bacon and wrap them around your onion bombs.
4. Arrange the meatballs on a baking dish or baking sheet lined with parchment paper, smother each meatball with sauce, and then cover with foil. Cook for 40 minutes at 425 degrees f.
5. When the cooking time is done, remove the bacon bombs and serve with any extra sauce you have.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Instant Pot

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and bacon wrap your onion bombs.
4. Arrange the bacon wrapped BBQ meatloaf bombs in a stackable steaming rack, four meatballs on each layer. Smother each meatball with sauce and then close the steaming container.
5. Add 2 cups of water to the bottom of the Instant Pot insert and the trivet. Place the steaming rack on top of the trivet and then close the Instant Pot lid, turning the pressure valve to sealing.
6. Using the manual setting, cook the meatballs on high pressure for 15-18 minutes (I did 15). When the cook time is done, let the pressure release naturally (about 8 minutes). Remove the steaming rack from the Instant Pot and serve the meatballs topped with any extra sauce you have.

Make Bacon Wrapped BBQ Meatloaf Bombs in the Slow Cooker

1. In a medium sized bowl mix together all the BBQ sauce ingredients.
2. Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions.
3. Combine all the meatball ingredients in a large mixing bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion.
4. Place onion bombs in your slow cooker, smother each meatball with sauce, and then cover. Cook on high for 3-5 hours or low for 6-8 hours.
5. Remove the bacon bombs and serve with any extra sauce you have.

Recipe Tips

• This onion bomb recipe is perfect for the campfire! Wrap them in foil and cook over an open flame.

Healthy Eating Plans

I used ground turkey and turkey bacon to calculate the containers and points for this recipe.

21 Day Fix

Containers for 1 serving (makes 8 servings): 1 3/4 Red Container, 1/4 Green Container, 1.5 teaspoon for sweetener from the BBQ Sauce

Weight Watchers

2023 Plan: 5 Points

Looking for more healthy recipes?

• Healthy Tuscan Chicken Pasta
• Air Fryer Ranch Turkey Burger Bombs 
• Healthy Instant Pot Macaroni and Cheese
• Baked Blooming Onion Rings with Spicy Dipping Sauce
• Pizza Stuffed Peppers

Print

Bacon Wrapped BBQ Meatloaf Bombs

These Bacon Wrapped BBQ Meatloaf Bombs are an easy and healthy dinner that everyone in your family will love!

Course Main Course

Cuisine American

Keyword 21 Day Fix, BBQ meatball bombs, meatball bombs, Mini Meatloaf Bombs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure Release 8 minutes minutes

Total Time 38 minutes minutes

Servings 8

Calories 364kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Baking Sheet
• Crockpot

Ingredients

BBQ Sauce

• 1 cup tomato paste
• 1/2 cup water
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tsp hot sauce
• 1 tsp smoked paprika
• 2 tbsp coconut aminos
• 1 tsp minced garlic
• 1/8 tsp cumin
• 1 tbsp mustard

Meatballs:

• 2 onions ends cut off and separated, medium-large yellow. May need more depending on how many you're making
• 2 lbs ground turkey or ground beef
• 1 tbsp oregano
• 1 tsp pepper
• 1 tbsp coconut aminos low sodium
• 1 egg
• 16 slices turkey bacon

US Customary – Metric

Instructions

Instant Pot:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and bacon wrap your onion bombs. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Arrange the bacon wrapped BBQ meatloaf bombs in a stackable steaming rack, four meatballs on each layer. Smother each meatball with sauce and then close the steaming container.
• Add 2 cups of water to the bottom of the Instant Pot insert and the trivet. Place the steaming rack on top of the trivet and then close the Instant Pot lid, turning the pressure valve to sealing.
• Using the manual setting, cook the meatballs on high pressure for 15-18 minutes (I did 15). When the cook time is done, let the pressure release naturally (about 8 minutes). Remove the steaming rack from the Instant Pot and serve the meatballs topped with any extra sauce you have.

Slow cooker:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• Combine all the meatball ingredients in a large mixing bowl. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Wrap each meatball in a layer of onion. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Place onion bombs in your slow cooker, smother each meatball with sauce, and then cover. Cook on high for 3-5 hours or low for 6-8 hours.
• Remove the bacon bombs and serve with any extra sauce you have.

Oven:

• In a medium sized bowl mix together all the BBQ sauce ingredients. 1 cup tomato paste, 1/2 cup water, 1/4 cup honey, 1/4 cup apple cider vinegar, 1 tsp hot sauce, 1 tsp smoked paprika, 2 tbsp coconut aminos, 1 tsp minced garlic, 1/8 tsp cumin, 1 tbsp mustard
• Next cut the ends off of your onions, then make a slit halfway to the center of the onions and remove the soft outer layers. Peel and separate the onion layers. You will need 8 larger rings of onions. 2 onions
• In a large bowl combine all of the meatball ingredients. Using a red container (or a 3/4 cup measuring cup) measure and form your meatballs. Place the meatballs in the onion shells, and then take 2 slices bacon and wrap them around your onion bombs. 2 lbs ground turkey, 1 tbsp oregano, 1 tsp pepper, 1 tbsp coconut aminos, 1 egg, 16 slices turkey bacon
• Arrange the meatballs on a baking dish or baking sheet lined with parchment paper, smother each meatball with sauce, and then cover with foil. Cook for 40 minutes at 425 degrees F.
• When the cooking time is done, remove the bacon bombs and serve with any extra sauce you have.

Video

Notes

21 Day Fix

makes 8 servings

BBQ Sauce: 1.5 tsp for sweetener

Meatloaf: 1 3/4 red container, 1/4 green container

Weight Watchers

2023 Points: 5 per serving

Calories and Points calculated using lean ground turkey. 

Nutrition

Calories: 364kcal | Carbohydrates: 19.4g | Protein: 38.8g | Fat: 16.6g | Saturated Fat: 3.3g | Cholesterol: 144mg | Sodium: 285mg | Potassium: 709mg | Fiber: 2g | Sugar: 14g | Vitamin A: 691IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg

The post Bacon Wrapped BBQ Meatloaf Bombs appeared first on My Crazy Good Life.

I love making these fajita bowls because they’re healthy, delicious, and the whole family loves them. We gather tasty toppings and, the best part is, everyone gets a chance to create their own perfect meal.

You can cook this recipe three different ways: the Instant Pot, the Crockpot, or on the stove top. It’s an easy and healthy dinner that also works well for meal prep.

Where’s the Recipe?

Here at My Crazy Good Life we like to make our recipes simple enough for anyone to recreate. In this article you’ll find lots of information to help you succeed in making this dish. From ingredient information, to three different cooking techniques, to recipe tips, and then healthy eating plan calculations. There’s a lot.

If you feel confident without all of that, and want to get straight to cooking, you can scroll down to the bottom of the page where you’ll find the easy to print recipe card for these delicious steak fajita bowls.

Ingredients in this Steak Fajita Bowl Recipe

• Olive oil: another great option would be avocado oil.
• Coconut aminos: coconut aminos are a healthy soy sauce alternative that you can find in most grocery stores. You can also use low sodium soy sauce or tamari.
• Lime juice: fresh lime juice adds great flavor to the marinated steak.
• Garlic: fresh garlic is best but garlic powder would work if that’s all you have on hand.
• Steak: I prefer using flat iron steak for this recipe because it is more tender than skirt steak or flank steak. Really, any thin fajita steak will work, just be sure to slice against the grain
• Bell peppers: I love using a variety of different colored bells – red pepper, green pepper… pick your favorite!
• Onion: I think fresh onion is essential to fajita veggies. Yellow or red onion will work.
• Quinoa: quinoa is a nutrient dense food that’s high in protein and easy to prepare. I love using quinoa in place of white rice or brown rice. They’re all somewhat comparable in terms of calories, but quinoa is the only one that is a complete protein.
• Beef broth: I use low sodium beef broth for this recipe.
• Cumin: cumin is an earthy tasting seasoning. Just a little bit goes a long way.
• Chili powder: chili powder will add flavor and a little heat to this dish.
• Paprika: paprika is another spice that will add an earthy flavor with a hint of sweetness. I typically use regular paprika, but any variety will work fine.

Optional Additional Toppings

These optional toppings are not included in the nutritional information.

• Tomatoes: diced tomatoes are a great low calorie topping.
• Jalapeños: thin slices of jalapeños add a delicious heat.
• Cilantro: fresh cilantro is one of my favorite toppings for these kinds of bowls.
• Lime: adding fresh lime wedges is a nice way for people to be able to customize the taste of their own fajita bowls.
• Avocado: I love avocado, so this topping is one I think is worth the extra cost in points or calories.
• Black beans: black beans are a great source of fiber, and they’re delicious!
• Corn: fresh corn kernels add great texture and a pop of sweetness to these fajita bowls. You can even go wild and make corn salsa.
• Sour cream: I know a lot of people love to add a little dollop of sour cream to top their fajita bowls.
• Pico de Gallo: pico de gallo is a simple recipe made with tomatoes, white onion, jalapeño, cilantro, lime and salt.

How to Make Instant Pot Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.
3. Add the onions, bell peppers, and garlic to the Instant Pot and sauté the vegetables until they are slightly browned.
4. Next place steak, fajita seasonings, lime juice, and coconut aminos to the pot. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
5. Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
6. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
7. Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.

How to Make Steak Fajita Bowls on the Stove

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Heat a large pan or cast iron skillet over high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
3. Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together and then push the fajita mix to the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
4. Cover the skillet and let cook 15-20 minutes, or until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
5. Turn the stove off, assemble the bowls, and serve.

How to Make Slow Cooker Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
3. Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.
4. Cover the slow cooker and cook on high heat for 2 hour or low heat for 4 hours.
5. Turn the slow cooker off, assemble the bowls, and serve.

Recipe Tips

• This is a great recipe for meal prep. The leftovers don’t last long around here, but I can usually snag at least a few extra days from one recipe. I store leftovers in my meal prep containers and then pop them in the microwave to reheat for a quick lunch the next day.
• When you’re slicing the steak you want to make sure to slice against the grain. By doing that you are cutting and shortening the fibers of the meat, which will make the steak more tender and easier to chew.

Healthy Eating Plans

21 Day Fix

As with most of the tasty recipes you’ll find here at My Crazy Good Life, these steak fajita bowls are 21 Day Fix friendly. Here’s a breakdown of the container counts for both the entire recipe and each serving so you can plan your meal accordingly.

Entire Recipe: 

4 Red, 4 Green, 6 Yellow

Does not include toppings

Per Serving: 

Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef

(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Looking for more delicious healthy recipes?

• Instant Pot Chicken Burrito Bowls
• Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
• Carne Asada Tostadas
• Steak Fajita Zoodles
• Cilantro Chimichurri Sauce

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Steak Fajita Bowl Recipe

Beef fajita bowls are an easy way to eat a balanced and healthy meal. You've got protein, veggies, and nutrient dense quinoa. It checks all of the important boxes!

Course Main Course

Cuisine Mexican

Keyword Beef Fajita Bowl

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 354kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

Ingredients:

• 1 tsp olive oil
• 1 onion large, sliced
• 2 bell peppers sliced
• 1 tbsp garlic minced
• 1 lbs steak flat iron, but any thin steak will work (slice against the grain)
• 1 ½ tbsp lime juice about 1 lime worth
• 2 tbsp coconut aminos low sodium
• 1 cup quinoa
• ½ cup beef broth low sodium

Fajita Seasoning:

• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp paprika

Optional Toppings:

• tomatoes
• jalapeños
• cilantro
• lime
• avocado
• black beans canned
• corn kernels

Instructions

Instant Pot:

• Turn the Instant Pot to sauté. Press the "adjust" button to turn the sauté mode to "high". When the Instant Pot insert is hot add the oil. 1 tsp olive oil
• Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned. 1 onion , 2 bell peppers, 1 tbsp garlic
• Next add the steak, fajita seasonings, lime juice, and liquid aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.1 lbs steak , 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos
• Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir. 1 cup quinoa, ½ cup beef broth
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
• Remove the lid and assemble your fajita bowl. Garnish with your desired toppings. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Stove:

• Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak
• Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir. 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 cup quinoa, ½ cup beef broth
• Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
• Turn the stove off, assemble, the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Slow Cooker:

• In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth. 1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak , 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika
• Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won't look like there is enough liquid, but the beef will produce liquid as it cooks. 1 cup quinoa, ½ cup beef broth
• Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
• Turn the slow cooker off, assemble the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Video

Notes

Healthy Eating Plans

21 Day Fix

Entire Recipe: 
4 Red, 4 Green, 6 Yellow
Does not include toppings

Per Serving: 
Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef
(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Nutrition

Calories: 354kcal | Carbohydrates: 20g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 321mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2756IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 4mg

SaveSave

The post Steak Fajita Bowl Recipe appeared first on My Crazy Good Life.

These ground Turkey Swedish Meatballs are an easy weeknight dinner recipe that you can serve over extra veggies or pasta. We’re skipping the heavy cream, thick cream sauce, and ground pork or beef meatballs in favor of lighter ingredients that will help you stick to your healthy eating plan.

I love this healthier version of one of our favorite comfort foods.

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 detailed ingredient and cooking instructions, recipe tips, and diet information, please simply scroll to the bottom of the page where you will find the easy to print recipe for these Weight Watchers Swedish Meatballs with Ground Turkey.

Why is this a healthy recipe?

Instead of using ingredients high in saturated fat like sour cream or cream cheese that are often found in traditional Swedish meatball recipes, I’ve replaced those items with a high protein Greek yogurt. Instead of ground beef, we’ve used ground turkey.

Making delicious healthy meals is easy when you use these minimally processed ingredients.

Ingredients in Weight Watchers Turkey Swedish Meatballs

• Ground turkey I prefer to use 99% extra lean ground turkey in my WW recipes.  
• Spices: paprika, onion powder, garlic powder, black pepper, allspice
• Beef broth For WW, you’ll use the least amount of points if you choose fat free broth. If you’d rather use chicken broth, it’ll work just fine.
• Low sodium soy sauce If you don’t have any soy sauce or coconut aminos, Worcestershire sauce works as well.
• Mustard Traditional yellow mustard is good
• Fat-free Greek yogurt Unflavored is important!
• Parsley Fresh is best for this recipe.

Recipe Tips

• Don’t over mix your turkey. Ground turkey tends to fall apart when it is over-handled. 
• If you struggle with making meatballs using the sauté feature, I suggest making these easy turkey meatballs first, then following the rest of the recipe.
• I like to use a spicy brown or Dijon mustard, but yellow mustard works well. They all typically have the same point value. 
• If you want to make this recipe gluten free, swap the low-sodium soy sauce with a soy sauce alternative, like coconut aminos or Tamari. 
• You can use dried parsley in place of fresh, just add it to the pot with your broth, mustard, and soy sauce.
• To thicken the gravy, press the sauté button and add 2 tbsp corn starch to the pot after you remove the meatballs. Whisk with a fork until the gravy begins to thicken.
• If you’re struggling to make your meatballs on the stove without using more olive oil or butter, go ahead and use some – just don’t forget to account for it in your points.

Struggling to cook your meatballs?

Recipe update: I highly recommend rolling the meatballs, then placing them on your trivet and pressure cooking on high pressure for 7 minutes. Doing this allows you to skip step 2 in the recipe below, but don’t forget to add your liquids to the pot!

How to make WW Swedish Meatballs in the Instant Pot

1. Prepare your meatballs In a large bowl, combine turkey, paprika, onion powder, garlic powder, pepper, and allspice. Use your hands to combine until just mixed. Then, form the meat mixture into 16 equal sized meatballs.
2. Sauté Set your Instant Pot to sauté and a spray of olive oil. Brown your meatballs for about 30 seconds per side. Brown in small batches, only one layer at a time.
3. Deglaze Add your broth to the hot pot and use a spatula or wooden spoon to scrape any pieces of turkey off the bottom of the pot. Stir while you’re adding the low-sodium soy sauce and mustard.
4. Pressure Cook Close and lock the lid and place the pressure valve to the sealing position. Set your pot to Pressure Cook high for 5 minutes.
5. Quick Release When the cooking time is complete, quick release the pressure (this means to manually move the Sealing valve to Venting and allow the steam to escape quickly). Remove the lid once pressure has released.
6. Make your creamy gravy Scoop your meatballs out and set aside. Allow the ingredients to cool for a few minutes, then add Greek yogurt and parsley to the warm pot and mix well. If your gravy seems watery, add some cornstarch or all purpose flour (don’t forget to count those points!) and mix well–it should thicken up your Swedish meatball sauce.
7. Season Add salt and pepper to taste. Many people love toppings these with parmesan cheese, as well.

Serve this delicious meal with:

• Cauliflower Mashed Potatoes
• Garlic Rosemary Smashed Potatoes
• Brown Rice and Quinoa
• Roasted Vegetables
• Whole grain egg noodles

Weight Watchers Swedish Meatballs Points

More Weight Watchers recipes

• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Crack Chicken
• Weight Watchers Goulash
• WW Egg Bites
• Weight Watchers Stuffed Pepper Soup
• Weight Watchers Buffalo Chicken Dip

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Weight Watchers Swedish Meatballs

Are you looking for a delicious Weight Watchers Swedish meatballs recipe? These are delicious and so easy – and only 1 point on the new 2023 plan!

Course Main Course

Cuisine American

Keyword Swedish Meatballs

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 221kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Mixing Bowls

Ingredients

• 1 lb ground turkey
• 1 tsp paprika
• 1 tsp onion powder chopped
• 1 tsp garlic powder
• ½ tsp pepper
• 1 tsp allspice
• 1 ½ cup low sodium chicken broth
• 1 tbsp low sodium soy sauce
• 1 tbsp mustard
• ¾ cup plain Greek yogurt fat free
• 1/4 cup fresh parsley chopped

Optional, not included in the points count

• 2 tbsp parmesan cheese
• 1/4 tsp salt and pepper

Instructions

• In a medium sized bowl mix together ground turkey, paprika, onion powder, garlic powder, pepper, and allspice. Use your hands to combine until just mixed. Then, form into 16 equal sized meatballs. 1 lb ground turkey, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp pepper, 1 tsp allspice
• Set your Instant Pot to sauté and add a spray of olive oil. Brown your meatballs for about 30 seconds per side. Brown in small batches, only one layer at a time.
• Add your broth to the hot pot and use a spatula or wooden spoon to scrape any pieces of turkey off the bottom of the pot. Add low-sodium soy sauce, and mustard. 1 ½ cup low sodium chicken broth, 1 tbsp low sodium soy sauce, 1 tbsp mustard
• Close and lock the lid and place the pressure valve to sealing. Set your pot to Pressure Cook high for 5 minutes.
• When the cooking time is complete, quick release the pressure and remove the lid.
• Scoop your meatballs out and set aside. Add Greek yogurt and parsley to the warm pot and mix well. If your gravy seems watery, add some cornstarch and mix well–it should thicken up. ¾ cup plain Greek yogurt, 1/4 cup fresh parsley

  Add the cooked meatballs back to the pot. Gently stir until the meatballs are evenly coated and serve warm. Optional, top with fresh Parmesan as desired. 2 tbsp parmesan cheese

Alternate meatball instructions:

• Roll meatballs and freeze for 30 minutes. Skip step 2 of directions and pressure cook for 7 minutes instead of 5.

Notes

Weight Watchers Program Information: 

• A single serving of 4 meatballs and a ½ cup of gravy is 0 Points on the 2023 Plan |  2 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points.
• Don’t forget to count your optional toppings.

Notes:

• Don’t over mix your turkey. Ground turkey tends to fall apart when it is over-handled. 
• I like to use a spicy brown or Dijon mustard, but yellow mustard works well. They all have the same point value. 
• If you want to make this recipe gluten free, swap the low-sodium soy sauce with a soy sauce alternative, like coconut aminos or Tamari. 
• You can use dried parsley in place of fresh, just add it to the pot with your broth, mustard, and soy sauce.

Nutrition

Calories: 221kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 453mg | Potassium: 445mg | Fiber: 1g | Sugar: 2g | Vitamin A: 653IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg

The post Weight Watchers Swedish Meatballs with Turkey appeared first on My Crazy Good Life.

This is a great recipe for an easy meal prep breakfast that you can eat all week! It’s never a bad day if you get to start off with some bacon, veggies, eggs, and…fried rice! Who doesn’t love a healthy vegetable fried rice? Yum!

Where’s the recipe?

Whether you’re new in the kitchen or a recipe pro, you’ll find exactly what you need here at My Crazy Good Life. Here at My Crazy Good Life, we focus on creating easy recipes that are also healthy recipes. We want you to feel successful and empowered in the kitchen.

If you need more information about cooking this Weight Watchers Fried Rice for breakfast, scroll down and read the entire post. You’ll find more information about your ww personal points and nutritional information. If you feel like you’ve got a handle on cooking and just want the recipe, scroll down to our printable fried rice recipe!

Ingredients in Weight Watchers Breakfast Fried Rice

• Low sodium soy sauce: You can use coconut aminos, soy sauce, or Tamari – all of these can easily be found at your local grocery store.
• Dry mustard
• Coconut oil: Or any other minimally processed oil
• Onion: I use red onion a lot because it’s anti-inflammatory, but you can use any type of onion.
• Garlic: Fresh minced garlic is definitely best – if you are in a pinch you can use garlic powder, it just won’t be as fresh and flavorful.
• Ginger: Again, fresh is best, but if you are in a pinch you can use ginger paste or frozen ginger cubes.
• Bell peppers: Whichever color you like best. We prefer red bell pepper in this recipe.
• Peas and carrots: I use a frozen bag of green peas and carrots. You can also substitute out other frozen mixed vegetables.
• Sausage: Healthy chicken sausage is best – we love the chicken and apple flavor. Ground turkey sausage will also work for this recipe and significantly decreases your points.
• Turkey Bacon: Or regular bacon–your call! If using regular bacon, I like to get center cut or trim the fat from it. Regular pork bacon should be cooked before you add it.
• Eggs: An egg substitute is also a good substitute for this this recipe – you may also leave the eggs out entirely if needed.
• Green Onions: You’ll garnish your dish with fresh chopped green onions at the end.
• Rice: I’ve used both brown rice and white rice, both have nutritional benefits and both are so easy to make in the Instant Pot! This recipe cooks so much easier when you make your regular rice the day before–if you want it now, no worries–it’s delicious either way!

How to make WW Breakfast Fried Rice on the stovetop

Time needed: 40 minutes.

This fried rice is perfect for breakfast!

1. Make your sauce – Mix Tamari or low sodium soy sauce with the dry mustard. Set aside.
2. Sauté – Heat 1 tbsp coconut oil in a large skillet or wok. Add onions, garlic, ginger, bell pepper, and poultry sausage and sauté for 3-5 minutes on medium heat.
3. Add the extras – Add diced bacon and peas and carrots. Cook for 3-5 minutes on medium. If you want to cook the eggs in the pan, move the contents of the pan to one side of the skillet and add the eggs to the other side and cook until scrambled, stirring frequently.
4. Add rice – Add the cooked brown rice or white rice the the pan.
5. Add your sauce – Pour sauce over rice mixture and gently stir to combine.
6. Add eggs, if you haven’t yet. – If you are cooking your eggs separately, add them in now. Cook for 3-5 minutes or until thoroughly heated through, stirring often.

Recipe tips

• Cook the rice the day before and refrigerate over night
• This is an awesome Weight Watchers recipe because it is packed with lean protein. We all know that getting those protein levels up means more energy, staying full longer, and fewer chances for unnecessary snacking.
• I often make this in a cast iron skillet which works well, gets very hot, and makes quick work of crisping up the meats and veggies. If you prefer to use a wok or large nonstick skillet that would work well too!
• We have found that leftover rice is more flavorful the next day 
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos. 

Weight Watchers Points

This Weight Watchers Fried Rice is perfect for WW! This is calculated based on the exact ingredients in this recipe. If you choose to modify any of the ingredients, your WW points will need to be recalculated.

7 Points on the 2023 Plan | 9 Blue Points | 10 Green Points | 5 Purple Points when using all natural chicken sausage.

More delicious Weight Watchers recipes

We have a ton of Weight Watchers recipes here–I hope you find some that you love!

• Starbucks Bacon Egg Bites
• Starbucks Egg White Bites with Red Pepper
• Weight Watchers Spanish Cauliflower Rice
• Weight Watchers Peanut Butter Protein Bites
• WW Homemade Bagels
• WW Crack Chicken

Print

Weight Watchers Breakfast Fried Rice

This Weight Watchers Breakfast Rice has all of the Asian flavors you love most, mixed with breakfast meats! Weight Watchers healthy fried rice for breakfast will help you feel full and satisfied all morning long.

Course Breakfast

Cuisine American

Keyword Breakfast Fried Rice

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 245kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Measuring Cups
• Coconut Aminos

Ingredients

• ¼ cup coconut aminos or low sodium tamari or soy sauce
• ¼ tsp dry mustard
• ½ cup red onion diced
• 1 tbsp garlic minced
• 1 cup bell pepper diced
• 2 links chicken sausage diced, I use Adelle's’ all natural chicken and apple sausage
• 4 slices turkey bacon cooked and cut into bite-sized pieces
• 1 cup peas & carrots frozen
• 2 eggs scrambled
• 3 cups brown rice cooked and cooled, cook the day before and store in refrigerator
• optional: low sodium ham

Instructions

• Mix coconut aminos or soy sauce with mustard. Set aside. ¼ cup coconut aminos, ¼ tsp dry mustard
• Heat 1 tbsp oil in a large skillet or wok
• Add onions, garlic, bell pepper, and sausage (add any additional items at this time also). ½ cup red onion, 1 tbsp garlic, 1 cup bell pepper, 2 links chicken sausage
• Sauté 3-5 minutes.
• Add bacon and peas and carrots. If you're making your eggs in the pan, slide the contents of the pan to one side and then crack your eggs, scrambling until cooked. 4 slices turkey bacon, 1 cup peas & carrots, 2 eggs
• Add your cooked rice to the pan 3 cups brown rice
• Pour sauce mixture over rice and stir gently to combine
• Gently stir in cooked eggs, if you didn't make them in the pan. Cook until heated through.

Notes

This Weight Watchers Fried Rice is perfect for WW! This is calculated based on the exact ingredients in this recipe. If you choose to modify any of the ingredients, your WW points will need to be recalculated.

7 Points on the 2023 Plan | 9 Blue Points | 10 Green Points | 5 Purple Points when using all natural chicken sausage.

Nutrition

Calories: 245kcal | Carbohydrates: 35g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 834mg | Potassium: 330mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3156IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 2mg

The post Weight Watchers Breakfast Fried Rice appeared first on My Crazy Good Life.

This healthy recipe will be your favorite way to indulge in Greek food at home. Whether you are looking for an easy meal prep lunch, or hoping to have a quick dinner for your meal planning, our Weight Watchers Beef Gyros are an excellent recipe to add to your collection of healthy recipes.

Where’s the Recipe?

I have readers from all levels of comfort and experience in the kitchen on my site. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. We can always learn new tips and tricks when using new recipes.

If you’d like to skip over the tips, nutritional information, Weight Watchers Plan Point counts and meal prep info, please simply scroll to the bottom of the page where you will find the easy to print Weight Watchers Beef Gyros recipe!

What are Gyros?

Before we get to our ingredient list, you might be wondering what are gyros? Traditional greek gyros are traditionally a blend of beef and lamb formed into a sausage, roasted, and shaved into thin slices.

The meat is served on warm pita bread and topped with tzatziki sauce or cucumber yogurt sauce. Gyros are a popular Greek dish that you can find in most Greek restaurants.

Typically loaded with a ton of sodium and a higher fat content, the Traditional Greek Gyro recipe would eat up most of your daily WW points. I use lean beef here, or you can swap it for chicken and get the Point values even lower.

What’s Tzatziki?

You can’t enjoy a gyros without Tzatziki. Tzatziki (tuh·zee·kee) is a dip or sauce typically eaten in Southeast Europe and the Middle East. It’s traditionally yogurt based with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, fresh mint, parsley and thyme.

My simple recipe is authentic inspired, made with Greek yogurt and spices, and is sure to be one of your new favorite sauces!

Ingredients in Weight Watchers Beef Gyros

Gyro Meat Ingredients

• Flank Steak: This very lean cut of meat is commonly used in the London broil. This contains a lot of muscle fiber so it’s not always tender, but is perfect for gyros, fajitas, or tacos. Just slice thinly, across the grain.
• Garlic: Use fresh minced garlic cloves. Garlic powder won’t give this quick beef gyro recipe the traditional taste that fresh does.
• Parsley: A little bit goes a long way.
• Pepper
• Beef Broth: You can water instead, but I like using broth for a little extra flavor. Just be sure to use a low-sodium variety. 
• Red Onion: Why do they call them red onions when they clearly should be called purple onions?
• Lemon Juice: High in vitamin C, lemons aid in digestion and can help prevent kidney stones.

WW Tzatziki Sauce Ingredients

• Fat Free Greek Yogurt: Did you know that Greek yogurt isn’t really Greek? In Greece it’s called straggisto and loosely translates to strained yogurt. It’s yogurt with most of the whey strained out.
• Cucumbers: Made mostly of water, cucumbers can promote hydration and keep you full longer.
• Garlic: Always fresh garlic.
• Dill: You can use dried dill, but I really prefer fresh for Tzatziki sauce. It brings so much bright flavor.

Optional Toppings

• Whole Wheat Pita: You can substitute with naan bread or whole wheat tortillas if you prefer.
• Carrots
• Red Onion
• Tomatoes: We love using cherry tomatoes cut in half.
• Cucumbers: Whip up some extra tzatziki sauce and use this as a dip for a cucumber snack during the week.
• Lettuce
• Feta Cheese

How to cook in the Instant Pot

1. Season, Slice & Mince: Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Mince your garlic.
2. Saute: Set your Instant Pot to sauté and lightly spray with cooking spray. Once hot, add the onions and garlic and sauté until the onions begin to soften, about 3 minutes. Then add your sliced steak, beef broth and lemon juice.
3. Pressure Cook: Close and lock the lid and turn the pressure valve to sealing. Select Pressure cook (high pressure) and set the cook time for 9 minutes.
4. Make your Tzatziki Sauce: While your meat cooks, mix together the Greek yogurt, shredded cucumbers, garlic, and dill in a small bowl. Store in the fridge until it’s time to serve.
5. Quick Release: Once the cook time is complete, quick release the pressure and remove the lid. Serve immediately.

How to cook on the Stovetop

1. Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Finely chop your garlic.
2. Spray a skillet with cooking spray and heat to medium/high.
3. Add meat, onions and garlic to the pan and saute until onions begin to soften.
4. Add lemon juice and broth and bring to a boil then reduce the heat to low and simmer for 10-15 minutes.

Recipe Tips

• Swap equal amounts of thinly sliced chicken breasts to make chicken Gyros.
• Wrap your pitas in a wet paper towel and microwave for 30 seconds to help them fold better, without cracking or breaking.
• Add salt and pepper to taste.
• Serve over quinoa or lettuce to make gyro bowls.
• Pickling your vegetables before adds a nice flavor profile. You can quickly do this by soaking them in a couple teaspoons of apple cider vinegar.
• I like to top my gyros with 0 point veggies like cucumbers, tomatoes, red onion and lettuce.

Weight Watchers Points

Using Joseph’s brand whole wheat pita and fat free Greek yogurt these gyros are:

6 2023 Points | 5 Blue Plan Points | 6 Green Plan Points | 5 Purple Plan Points.  

You can lower your points by using chicken or omitting the pita and serving as a Greek salad over lettuce. Don’t forget to count any additional toppings that you use. 

More delicious Weight Watchers Recipes

• Chicken Gyro Bowl with Homemade Tzatziki
• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Lasagna Recipe
• Homemade Hamburger Helper with Green Chiles
• Weight Watchers Swedish Meatballs
• Weight Watchers Zero Point Egg Roll in a Bowl

Print

Weight Watchers Beef Gyros In The Instant Pot

These Weight Watchers Beef Gyros in the Instant Pot (can be made on stove too!) are a quick meal filled with clean ingredients and veggies–and they’re Weight Watchers friendly! It’s a delicious and simple meal that the whole family will love. 

Course Main Course

Cuisine Mediterranean

Keyword Beef Gyros, Instant Pot Beef Gyros, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Total Time 19 minutes minutes

Servings 6

Calories 400kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

Gyros

• 2 lbs flank steak thinly sliced, I've also used loin flap meat and it's so easy to slice and cook!
• 1 tbsp parsley dried
• 1 red onion thinly sliced
• 3 cloves garlic minced
• ½ cup beef broth low sodium
• 1 tbsp lemon juice
• 6 pitas

Tzatziki Sauce:

• 1 cup plain Greek yogurt
• ½ cucumber peeled, seeded, shredded 
• 1 clove garlic minced
• 2 tbsp dill fresh

Optional Toppings:

• 1/2 cup diced cucumbers
• 1/2 cup carrots thinly sliced
• 1/2 cup onions diced
• 1/2 cup lettuce shredded
• 1/2 cup tomatoes diced
• 1/2 cup feta cheese

Instructions

Instant Pot Directions

• Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Mince your garlic. 2 lbs flank steak, 1 tbsp parsley, 1 red onion , 3 cloves garlic
• Set your Instant Pot to sauté and lightly spray with cooking spray. Once hot, add the onions and garlic and sauté until the onions begin to soften, about 3 minutes. Then add your sliced steak, beef broth and lemon juice. ½ cup beef broth, 1 tbsp lemon juice
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure cook (high pressure) and set the cook time for 9 minutes.
• While your meat cooks, mix together the Greek yogurt, shredded cucumbers, garlic, and dill in a small bowl. Store in the fridge until it’s time to serve. 1 cup plain Greek yogurt, ½ cucumber, 1 clove garlic, 2 tbsp dill
• Once the cook time is complete, quick release the pressure and remove the lid. Serve immediately. 6 pitas , 1/2 cup diced cucumbers, 1/2 cup carrots, 1/2 cup onions, 1/2 cup lettuce, 1/2 cup tomatoes, 1/2 cup feta cheese

Stovetop Directions

• Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Mince your garlic. 2 lbs flank steak, 1 tbsp parsley, 1 red onion , 3 cloves garlic
• Spray a skillet with cooking spray and heat to medium/high.
• Add meat, onions, and garlic to the pan and sauté until onions begin to soften.
• Add lemon juice and broth and bring to a boil then reduce the heat to low and simmer for 10-15 minutes.  1 tbsp lemon juice, ½ cup beef broth
• Serve on top of a pita bread or naan and add toppings as desired. 6 pitas , 1/2 cup diced cucumbers, 1/2 cup carrots, 1/2 cup onions, 1/2 cup lettuce, 1/2 cup tomatoes, 1/2 cup feta cheese

Video

Notes

Weight Watchers Points 

Using Joseph’s brand whole wheat pita and fat free Greek yogurt these gyros are: 6 2023 points | 5 Blue Plan Points | 6 Green Plan Points | 5 Purple Plan Points.  

To reduce the amount of points you can use chicken, or omit the pita and serve as greek salad over lettuce. Don’t forget to count any additional toppings that you use.

Recipe Tips:

• Swap equal amounts of thinly sliced chicken to make Chicken Gyros. 
• Wrap your pitas in a wet paper towel and microwave for 30 seconds to help them fold better, without cracking or breaking. 
• Add salt and pepper to taste. 
• Serve over quinoa or lettuce to make gyro bowls. 
• Pickling your vegetables before adds a nice flavor profile. You can quickly do this by soaking them in a couple teaspoons of apple cider vinegar.
• I like to top my gyros with 0 point veggies like cucumbers, tomatoes, red onion and lettuce.

Nutrition

Calories: 400kcal | Carbohydrates: 36g | Protein: 42g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 407mg | Potassium: 745mg | Fiber: 2g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 3mg

The post Weight Watchers Beef Gyros appeared first on My Crazy Good Life.

I love a set it and forget it meal, and this one is no exception. With just 10 minutes of prep time, this is a perfect recipe to add to your slow cooker in the morning for busy weeknights.

Use the carnitas for burrito bowls, tacos, or even eat it by itself. I love using it to fill mini bell peppers as a snack.

Where’s the recipe?

Here at My Crazy Good Life we write our recipes so that anyone can follow them. The post below has detailed instructions, recipe tips, and Weight Watchers point information.

If you’d like to skip past the ingredient details, recipe tips, and nutrition & diet information, simply scroll down to the bottom where you’ll find the easy to print this Slow Cooker Pork Carnitas recipe!

Ingredients in Weight Watchers Carnitas

• Pork tenderloin: look for the leanest pork loin you can find.
• Green chili salsa: find a salsa with the fewest ingredients.
• Diced tomatoes with green chilies: I buy the Rotel brand. If you can’t find this, just grab a can of diced tomatoes. 
• Onion: Cut into thick slices, any color will do.
• Bay leaves: If you’ve never used these before, it’s important to note that you will be removing these when the meat is cooked–place these right on top for easy access.
• Cayenne pepper
• Chili powder
• Cumin
• Optional: Fresh limes for lime juice, sour cream or plain Greek yogurt, and salsa or pico de gallo.

Serve with (don’t forget to count these!):

• brown rice
• black beans
• diced red onion
• fresh cilantro
• taco shell or tortillas

How to make Carnitas in the Crock Pot

1. Slice one onion into thick slices and line the bottom of your slow cooker with them. Dice the other onion and set aside.
2. Place the pork tenderloin on top of the onion and sprinkle your spices (and place your bay leaves) on top of the pork.
3. Pour ½ bottle of salsa, entire can of diced tomatoes and green chilies, and diced onions on and around the pork.
4. Cook on low for 5-8 hours, depending on the size of your tenderloin.
5. When the cook time has finished, remove and shred pork.
6. Place the shredded pork back into the slow cooker to stay warm and soak up the seasonings.
7. Serve with the remaining bottle of green chili salsa, warm flour or corn tortillas, diced onion, and sour cream.

How to make Carnitas in the Instant Pot

These directions will work for any electric pressure cooker.

1. Slice one onion into thick slices and place on the bottom of your Instant Pot insert. Dice the other onion and set it aside.
2. Place pork tenderloin on top of the onion and sprinkle your spices (and place your bay leaves) on top of the pork.
3. Pour ½ bottle of salsa, entire can of Rotel, and diced onions on and around the pork.
4. Close the kids to your pot and turn the pressure valve to Sealing.
5. Pressure cook on high pressure for 15 minutes (I did this for a 2 pound tenderloin-if your tenderloin is larger, I’d add cooking time).
6. When cooking time has finished, let the pressure naturally release for 15 minutes. This means leave the pot and Sealing valve alone for 15 minutes and allow it to naturally release the pressure. After 15 minutes, turn the valve to Venting and allow the rest of the steam to release.
7. When the steam is out of the pot, open the lid and remove the pork from the Instant Pot. Shred the meat using two forks, a mixer, or tongs. 
8. Place the pulled pork back into the Instant Pot to keep warm and continue soaking up the incredible flavor.

Recipe Tips

• You can use pork butt or pork shoulder roast, but be sure to recalculate your points and nutrition info as tenderloin is typically a leaner cut than those two. Also, you’ll want to cook the roast for longer.
• If you’re looking for crispy carnitas, sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker. If you want even more crunchy bits of pork, place the cooked and shredded pork on a baking sheet and add about 1/2 cup of the cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
• I calculate all of my WW recipes on the Weight Watchers website using their recipe creator. If you change any of the ingredients or amounts listed in this recipe it will change the points calculations, so you’ll want to recalculate. I recommend using ingredients instead of nutrition information for the most accurate points.

Weight Watchers Points Per Serving

• 2 pound pork tenderloin = 8 servings
• 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2022/2023 Points: 2
• If you add sour cream, a reduced fat variety is 2 extra points per tablespoon

More Weight Watchers Crock Pot Recipes

• Weight Watchers Tuscan Chicken Pasta
• Easy Crock Pot Pork Chops with Pears
• WW Homemade Hamburger Helper
• Weight Watchers Beef Stroganoff
• Healthy White Chicken Chili
• WW Egg Roll in a Bowl

Print

Weight Watchers Crockpot Pork Carnitas

Weight Watchers Crockpot Pork Carnitas are so easy and delicious! Use them for tacos, burritos, or bowls! Instant Pot directions included.

Course main

Cuisine Mexican

Keyword carnitas, Crockpot, healthy, One Pot, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Resting Time 10 minutes minutes

Total Time 6 hours hours 20 minutes minutes

Servings 8 servings

Calories 172kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Cutting Board

Ingredients

• 2 onions sliced
• 2 lbs pork tenderloin Ours was about 2 pounds
• 1/2 cup green chili salsa
• 1/2 cup green chili salsa
• 1 can diced tomatoes with green chilies
• 2 bay leaves
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 1/2 tsp cumin

Instructions

Crockpot Directions:

• Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping. 2 onions
• Place pork tenderloin on top of the onions and sprinkle your spices (and place bay leaves) on the pork. 2 lbs pork tenderloin, 2 tsp chili powder, 1/2 tsp cumin, 2 bay leaves
• Pour 1/2 bottle of salsa, entire can of Rotel, and diced onions on and around pork. 1 can diced tomatoes with green chilies, 1/2 cup green chili salsa
• Cook on low for 5-8 hours, depending on the size of your tenderloin.
• When the cook time has finished, remove the pork from the slow cooker and shred it. 
• Place the shredded pork back into the slow cooker to stay warm and soak up the seasoning.
• Serve with the remaining bottle of green chile salsa, warm flour or corn tortillas, diced onion, and sour cream. 1/2 cup green chili salsa

Instant Pot Directions:

• Slice one onion into thick slices and place on the bottom of your Instant Pot insert. Dice the other onion and set aside for topping. 2 onions
• Place pork tenderloin on top of the onion and sprinkle your spices (and place your bay leaves) on top of the pork. 2 lbs pork tenderloin, 1/2 tsp cumin, 2 tsp chili powder, 2 tsp cayenne pepper, 2 bay leaves
• Pour ½ bottle of salsa, entire can of Rotel, and diced onions on and around the pork.1/2 cup green chili salsa, 1 can diced tomatoes with green chilies
• Pressure cook on high pressure for 30 minutes (I did this for a 2 pound tenderloin).
• When cooking time has finished, let the pressure naturally release for 15 minutes.
• Remove the pork from the Instant Pot and shred it. 
• Place the shredded pork back into the Instant Pot to keep warm and soak up the seasoning.

Video

Notes

Weight Watchers Points Per Serving

2 pound pork tenderloin = 8 servings

2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2 Points on 2022/2023 Plan

 

Nutrition

Serving: 1g | Calories: 172kcal | Carbohydrates: 6g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 279mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 8.3mg | Calcium: 31mg | Iron: 1.8mg

The post Weight Watchers Crockpot Pork Carnitas 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

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

Once you begin thinking about healthy eating goals, one of the first things to do are store bought meals. I do understand craving those meals though, so I decided that a quick and easy homemade Hamburger Helper recipe was a necessity for my readers! This family favorite is truly an easy dinner recipe.

Where’s the recipe?

Here at My Crazy Good Life, I make sure that everyone can cook my recipes–whatever your skill level in the kitchen. This recipe can be cooked in the Instant Pot or right on the stove, and I walk you through both instructions in the post below. Read that first for ingredient information, substitution tips, and other recipe tips.

If you are a whiz in the kitchen, scroll straight down to the printable recipe for Homemade Hamburger Helper and you’ll be good to go!

What is Hamburger Helper?

A total comfort food from my childhood, I remember how easy it was to pull out some hamburger meat and make dinner. There was aways leftover hamburger helper in my fridge at home, and boxes of this were pantry staples in my house.

Traditional Hamburger Helper is a boxed dinner, complete with white pasta and powdered sauce–both ingredients I don’t recommend if you’re waiting your weight or what you’re eating. If you loved Hamburger Helper as a kid, you’re going to love this recipe–I’ve been told it tastes like the cheeseburger macaroni dinner.

Boxed hamburger helper isn’t something I typically eat because of the processed ingredients and white pasta. This homemade recipe is an easy meal that picky eaters will love, but made with minimally processed real ingredients and extra protein. This version of the classic meal will keep you full for longer and because of the whole grains and extra protein.

Ingredients in Homemade Hamburger Helper

• Ground Beef: Be sure and grab at least 95% lean beef, or substitute fat-free ground turkey if you prefer. 
• Onions: Loaded with antioxidants, and studies show that onions can fight inflammation. 
• Green chiles: These spicy peppers can actually balance your blood sugar levels and improve your immune system. You can absolutely substitute these for green bell peppers if you’d like to remove the spice from this recipe. You can find canned green chilies in the grocery store next to the other Mexican-inspired items.
• Paprika 
• Garlic Powder
• Pasta: Whole wheat noodles are perfect for this recipe. I used elbow macaroni, but egg noodles would be a bit more traditional for Hamburger Helper. The type of pasta doesn’t matter much here.
• Low sodium beef broth: If you don’t have any, chicken broth or even water will do.
• Tomato sauce: Be sure to grab one with low-sodium and no added sugar.   

Optional Ingredients and Toppings

• Want a creamier sauce for the Hamburger Helper? You’ll want to use the optional Greek yogurt and shredded cheese in this recipe. Any cheese works– cheddar cheese and colby jack are popular here.
• If you’re looking for a delicious topping, plain Greek yogurt (a perfect swap for sour cream!), diced green onions, fresh parsley, and sliced jalapeños are perfect.
• Need more spice? Add some hot sauce chili powder to the top of this recipe.
• Want to add extra veggies? I’d add diced tomatoes, diced green peppers, and even cooked cauliflower rice.
• Serve this recipe on its own or with some garlic bread.

How to make Instant Pot Hamburger Helper

This easy hamburger helper recipe is ready in less than 30 minutes.

1. Press the Sauté button and spray the pot with cooking oil. Once hot, brown the ground beef until it’s no longer pink. Completely brown ground beef is fully cooked. If there is a lot of grease left over after browning, go ahead and drain that before moving to step 2.
2. Add the diced onions, green chilis, paprika, and garlic powder. Give it a quick stir.
3. Pour in the whole wheat pasta, low sodium broth, and tomato sauce.
4. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting (or pressure cook setting, depending on which model pressure cooker you’re using) for 3 minutes.
5. Release the pressure using the quick release method. This means that you’ll open that sealing valve as soon as your recipe is done cooking and the steam will come out (fast and loud).
6. Remove the lid and turn the Instant Pot off. Allow the food to cool for a few minutes, then mix in the Greek yogurt and cheese until the cheese is melted. Allowing the recipe to cool before adding Greek yogurt mixture helps to avoid curdling, which happens when dairy products are heated up too quickly.

The Healthy Eating Plans are calculated without the Greek yogurt and cheese because it’s how we prefer to make it. I wanted to give you the option of the creamy version!

How to make Stovetop Hamburger Helper

1. Brown the ground beef in a large skillet on the stove over medium high heat.
2. Once beef is cooked thoroughly, stir in the diced onions, green chiles, paprika, and garlic powder.
3. Pour the pasta, beef broth, and tomato sauce into the skillet. Mix it up gently.
4. Bring to a boil, then cover and reduce the heat to medium low and simmer the pot for 10-12 minutes, cooking pasta until it’s tender.
5. Remove the lid and allow the recipe to cool for a few minutes, then mix in the Greek yogurt and cheese (optional). 

Recipe Tips

• If using Gluten Free pasta in the Instant Pot, cook this recipe for 1/2 the amount of time listed on the box of noodles.
• You can easily control the spice of this recipe by adding more or less green chilis. Want it cooler? Replace all of the green chiles with green bell pepper. Hotter? Add a few jalapeños! 
• This recipe is great with ground turkey as well, no changes are required when switching from ground beef to other ground meats. 
• Read this if you’re using frozen ground beef to make this recipe.
• I rarely add salt to my recipes so you can add salt and pepper to your individual taste.
• To make this recipe dairy free, just skip the Greek yogurt and cheese–I often make this recipe dairy free at home!

Healthy Eating Plans

This homemade version of Hamburger Helper is perfect for your healthy lifestyle! It’s compatible with multiple diets and is filling and healthy.

21 Day Fix Hamburger Helper:

• For the 21 Day Fix or Ultimate Portion Fix, the entire recipe (including Greek yogurt) is calculated as: 5 red containers, 3 green containers, and 8 yellow containers. If you use cheese, add in 4 blue containers.
• I give you the counts for the entire recipe so it’s easier for you to calculate containers if you change something.
• Per 1 cup serving on the 21 Day Fix/Portion Fix (and including the optional cheese and Greek yogurt), your count is 3/4 red container, 1/2 green container, 1 1/3 yellow container, and 2/3 blue container per serving.
• Without Greek yogurt and cheese, counts are 2/3 red container, 1/2 green container, 1 1/3 yellow container per serving.

Weight Watchers Hamburger Helper:

• I prefer this recipe made without the dairy: WW 2022/2023 Plan Points: Using ground turkey (and without the greek yogurt/cheese), each serving is 3 points.
• For every one cup serving, this WW friendly recipe counts as 3 Blue Plan Points |5 Green Plan Points | 1 Purple Plan Point | 2023 points: 4 when using 99% fat free ground turkey, fat free yogurt, and low fat cheese.
• If you’d like to use 95% lean ground beef, your counts will be: 5 Blue Plan Points | 6 Green Plan Points | 3 Purple Plan Points | 2023 points: 5

2B Mindset Lunch:

• This is a perfect 2B Mindset lunch recipe when you fill half of your plate with vegetables from the 2B Mindset food list.

More healthy Meal Prep Recipes

I consider this Homemade Hamburger Helper a delicious meal prep recipe because it’s easy to make and it keeps well in the fridge or freezer, and tastes great even after reheating. Here are some other favorites:

• Starbucks Bacon Egg Bites
• Healthy Breakfast Tacos
• Healthy Green Chili Chicken
• Spaghetti Squash Taco Bowls
• Healthy Veggie Quesadillas
• Tuscan Chicken Pasta

Print

Homemade Hamburger Helper Recipe

This homemade Hamburger Helper recipe is a healthy comfort food! Whole grain pasta, minimally processed ingredients, and Greek yogurt for protein make this a healthy Instant Pot dinner recipe.

Course Main Course

Cuisine American

Keyword hamburger helper, instant pot

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Instant Pot Pressure Build 10 minutes minutes

Total Time 24 minutes minutes

Servings 6 Servings

Calories 294kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 1 lb ground beef lean (can also use turkey)
• 1 cup onion diced
• 1 cup green chiles fresh or canned, diced
• 1 tsp paprika
• 1 tsp garlic powder
• 2 cups whole wheat pasta I used elbows
• 1 cup beef broth low sodium
• 1 cup tomato sauce
• ¾ cup plain Greek yogurt optional
• 1 ⅓ cup cheddar cheese shredded, optional

US Customary – Metric

Instructions

Instant Pot

• Brown the ground beef in the Instant Pot using the sauté function. 1 lb ground beef
• Add the onions, green chilis, paprika, and garlic powder. Give it a quick stir. 1 cup onion, 1 cup green chiles, 1 tsp paprika, 1 tsp garlic powder
• Next pour in the pasta and then cover with beef broth and tomato sauce. 1 cup beef broth, 1 cup beef broth, 1 cup tomato sauce
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 3 minutes. Release the pressure using the quick release method.
• Remove the lid and turn the Instant Pot off. Mix in the optional Greek yogurt and cheese until the cheese is melted. ¾ cup plain Greek yogurt, 1 ⅓ cup cheddar cheese

Stove Top

• Brown the ground beef in a large skillet on the stove.
• Stir in the onions, green chiles, paprika, and garlic powder.
• Pour the pasta, beef broth, and tomato sauce into the skillet. Try to keep the pasta below the liquid.
• Bring the liquid to a boil, then cover and reduce the heat to medium low.
• Allow the meal to cook for 10-15 minutes until the pasta is tender. Stir occasionally as needed.
• Remove the lid and mix in the (optional) Greek yogurt and cheese. Mix until the cheese is all melted. Garnish and serve.

Crock Pot

• Brown the ground beef in a large skillet on the stove, then transfer the cooked ground beef to your slow cooker.
• Add onions, green chilies, paprika, garlic powder, noodles, beef broth, and tomato sauce.
• Cover the slow cooker and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the pasta is tender.
• Remove the lid and mix in the (optional) Greek yogurt and cheese.

Video

Notes

• Weight Watchers Plan Points: For a 1 cup serving using 99% fat-free ground turkey and fat-free greek yogurt: 3 Blue Plan Points : 5 Green Plan Points : 1 Purple Plan Point : 2023 Points: 3
• 21 Day Fix/Ultimate Portions Fix: Per 1 cup serving with optional ingredients: ¾ Red Containers, ½ Green Containers, 1 ⅓ Yellow Containers, ⅔ Blue Containers. Without optional ingredients: 2/3 red container, 1/2 green container, 1 1/3 yellow container per serving.
• 2B Mindset: Fill your plate half full with veggies for a complete lunch. 

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg

The post Homemade Hamburger Helper Recipe appeared first on My Crazy Good Life.