Lemon juice and garlic are a flavor combo that just works. When you pressure cook the two together you will create the most delicious sauce to top your golden brown chicken thighs and vegetables with.

If you are looking for a healthy one pot dinner recipe, look no further than this Instant Pot lemon chicken. Everything cooks in one pan for an easy, healthy dinner that you can have on the table in no time.

I love using my trusty pressure cooker to make a quick and easy dish on busy weeknights. Not only is this lemon chicken great for school nights, it’s also a great recipe for meal prep!

Where’s the Recipe?

Here at My Crazy Good Life we have visitors of all different comfort levels in the kitchen. Whether you’re new to pressure cooking, or just new to cooking in general, we want you to be able to recreate our recipes with ease.

To help our readers have a successful experience cooking, we provide a lot of information in our articles. Below you will find an informative list of ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations for a couple popular programs.

If you’re comfortable in the kitchen, and with pressure cooking, and would like to skip past all of that, please go ahead and scroll to the bottom of the page where you will find our easy to print recipe card for this Instant Pot Lemon Chicken Thighs recipe.

Ingredients in Instant Pot Lemon Chicken

• Garlic cloves: For this lemon garlic chicken recipe we use a spice rub that gives the chicken thighs so much flavor. This recipe calls for minced garlic as opposed to garlic powder. Fresh garlic helps to season chicken thighs and the lemon sauce for an absolutely delicious flavor. Garlic powder can be used but you won’t get as much of a fresh garlic taste.
• Paprika: Paprika is rich in antioxidants as well as vitamins and minerals. It adds a sweet and peppery taste to the chicken thigh rub. Feel free to use sweet or smoked paprika. Smoked will give you an additional layer of flavor.
• Oregano: Dried oregano is used in Italian seasoning and adds a delicious earthy flavor to the chicken thighs.
• Marjoram: Dried marjoram is another Italian seasoning that is a great addition to this Instant Pot lemon chicken recipe.
• Salt: We use just a little salt to help bring out the flavors in this Instant Pot lemon chicken recipe.
• Pepper: Black pepper adds a subtle layer of heat to our chicken thighs rub.
• Chicken thighs: I love using chicken thighs when I cook in the Instant Pot. If you think you’re not a fan of dark meat, I urge you to try this recipe using boneless skinless chicken thighs. Skinless chicken breasts can become dry and rubbery as the chicken cooks. One of the things I love most about cooking chicken thighs is, even if they are slightly over-cooked, you have moist, tender chicken when the cooking time is complete.
• Lemon juice: Our Instant Pot lemon chicken uses fresh lemon juice from about 3 lemons to create a delicious lemon garlic sauce. Not only does lemon juice add bright and fresh flavors, lemon juice is also high in Vitamin C, which may give your immune system a boost!
• Chicken broth: I use chicken broth or chicken stock for this Instant Pot chicken thighs recipe.
• Potatoes: Use mini or baby potatoes for this Instant pot lemon chicken thighs recipe.
• Baby bella mushrooms: You can’t go wrong with mushrooms. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals.
• Asparagus: Asparagus is a tasty vegetable that’s also a great source of vitamins and minerals, especially folate and vitamins A, C and K.
• Cornstarch: We add this at the end of our cooking time to create a cornstarch slurry, which helps to thicken the delicious lemon garlic sauce.

How to Make Instant Pot Lemon Chicken

1. Prep the Pot Start by spraying the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté. You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
2. Make the Rub In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs.
3. Sear the Chicken Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly. Starting with the seasoned side down, place chicken thighs into your pot. Sear for 30 seconds to 1 minute per side. Set the seared and golden brown chicken thighs aside and, when you are done searing all of the thighs, add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot.
4. Add the Potatoes Next, place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes. Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid.
5. Add the Mushrooms & Asparagus Now it’s time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute.
6. Make the Cornstarch Slurry When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter. On your Instant Pot, select Sauté and add the corn starch to the pot. Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base.
7. Serve Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.

Recipe Tips

• This Instant Pot Lemon Chicken is a delicious and healthy recipe for meal prep. To prep, divide equal portions of lemon chicken, vegetables, and potatoes into meal prep containers. You can serve the gravy on the side, or spoon it over the top of each serving before storing.
• Instant Pot Lemon Chicken and vegetables keeps in the fridge for up to 6 days, or it can be frozen for up to 2 months. To reheat, microwave each thawed serving for 1 to 1 1/2 minutes.
• This recipe uses a quick release to release the pressure from the Instant Pot. If you’d like to learn more about quick release vs. natural release you can read this post.

Healthy Eating Plans

This Instant Pot chicken recipe serves 6.

21 Day Fix Instant Pot Lemon Chicken

Entire recipe: 6 red containers, 6 yellow containers, 6 green containers

Per serving: 1 red container, 1 yellow container, 1 green container

Weight Watchers Instant Pot Lemon Chicken

8 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Looking for more Instant Pot recipes?

• Instant Pot Garlic Pork Tenderloin with Potatoes This Instant Pot Garlic Pork Tenderloin with Mashed Potatoes is an easy and delicious meal that’s perfect for busy weeknights.
• How to Cook White Rice in the Instant Pot If you’re new to pressure cooking you will love cooking white rice in the Instant Pot! This post will teach you how to cook rice in the Instant Pot.
• Instant Pot Burrito Bowls with Frozen Chicken This is an easy Instant Pot meal prep recipe that uses frozen chicken breast, plus dried beans and rice for a true one pot meal that the whole family will eat.
• Instant Pot Cilantro Lime Chicken Drumsticks These Instant Pot Chicken Drumsticks with Cilantro Lime Seasoning are so delicious. The marinade can be used with any type of chicken: chicken thighs, chicken breasts or chicken legs.
• Chicken Gyro Bowls with Homemade Tzatziki These healthy Chicken Breast Gyro Bowls with Homemade Tzatziki sauce are perfect for meal prep because I can prepare the main ingredients and then just assemble them for a quick recipe tonight.

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Instant Pot Lemon Chicken

This Instant Pot Lemon Chicken is an easy dish bursting with fresh flavors from a delicious lemon garlic sauce. Juicy lemon garlic chicken thighs are paired together with nutrient rich vegetables for a healthy and easy dinner that your whole family will enjoy.

Course Main Course

Cuisine American

Keyword instant pot lemon chicken

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

5 minutes minutes

Total Time 21 minutes minutes

Servings 6 people

Calories 401kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• 2 tbsp minced garlic
• 1 tsp paprika
• 2 tsp dried oregano
• 1 tsp marjoram
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 lb chicken thighs boneless, skinless
• 3 lemons juice from
• 1/4 cup chicken broth
• 1 1/2 lb mini potatoes any variety
• 1 lb baby bella mushrooms halved
• 1 lb asparagus halved and woody ends removed
• 2 tbsp cornstarch

Instructions

• Start by spraying the bottom of the inner pot to your Instant Pot with a nonstick cooking spray, and then press sauté. You can also use a small amount of olive oil or avocado oil to lightly coat the bottom of your inner pot.
• In a small bowl, combine the minced garlic, paprika, oregano, marjoram, salt, and black pepper. Then rub the mixture into the tops of your chicken thighs. 2 tbsp minced garlic 1 tsp paprika 2 tsp dried oregano 1 tsp marjoram 1/2 tsp salt 1/2 tsp black pepper
• Take care not to crowd your chicken together, you may need to repeat this process several times so that the chicken thighs can sear properly.

  Starting with the seasoned side down, place chicken thighs into your pot. Sear for 30 seconds to 1 minute per side. Set the seared and golden brown chicken thighs aside and, when you are done searing all of the thighs, add lemon juice and chicken broth to the pot. Use a wooden spoon to loosen any brown bits from the bottom of the pot. 3 lb chicken thighs 3 lemons 1/4 cup chicken broth
• Next, place the baby potatoes in the bottom of the pot, and then set the seared chicken thighs directly on top of the potatoes. Close and lock the Instant Pot lid and turn the steam release valve to sealing. Select Pressure Cook (high) and set the cooking time for 5 minutes. When the cooking time is complete, quick release the pressure and carefully remove the lid. 1 1/2 lb mini potatoes
• Now it's time to add the mushrooms and asparagus directly on top of the chicken thighs. Close and lock the Instant Pot lid and again turn the steam release valve to sealing. Pressure cook (high) and set the cooking time for 1 minute. 1 lb baby bella mushrooms 1 lb asparagus
• When the cooking time is complete, quick release the pressure and remove chicken, vegetables, and potatoes to a large platter. On your Instant Pot, select Sauté and add the corn starch to the pot. Whisk together with the chicken broth to make your cornstarch slurry. Once the lemon sauce has thickened you can remove the inner pot from the Instant Pot base. 2 tbsp cornstarch
• Place the lemon garlic chicken, vegetables, and potatoes into individual bowls or plates, and spoon sauce on top of each serving. Serve immediately or see below for tips on storing for meal prep.

Notes

Recipe Tips

• This Instant Pot Lemon Chicken is a delicious and healthy recipe for meal prep. To prep, divide equal portions of lemon chicken, vegetables, and potatoes into meal prep containers. You can serve the gravy on the side, or spoon it over the top of each serving before storing.
• Instant Pot Lemon Chicken and vegetables keeps in the fridge for up to 6 days, or it can be frozen for up to 2 months. To reheat, microwave each thawed serving for 1 to 1 1/2 minutes.
• This recipe uses a quick release to release the pressure from the Instant Pot. If you’d like to learn more about quick release vs. natural release you can read this post.

Healthy Eating Plans

This Instant Pot chicken recipe serves 6

21 Day Fix Instant Pot Lemon Chicken

Entire recipe: 6 red containers, 6 yellow containers, 6 green containers

Per serving: 1 red container, 1 yellow container, 1 green container

Weight Watchers Instant Pot Lemon Chicken

8 2023 Plan Points | 8 Blue Plan Points | 8 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 401kcal | Carbohydrates: 29g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 218mg | Fiber: 5g

The post Instant Pot Lemon Chicken appeared first on My Crazy Good Life.

While I love making these for parties – they make a great appetizer – I also like making them for snacks throughout the week. When I meal prep, I like to have some high protein options like hard boiled eggs and these Boneless Buffalo Chicken Wings on hand.

Where’s the recipe?

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

In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and WW point info. If you’d like to get right to the boneless wing recipe, scroll down to the printable recipe at the bottom of this article that includes ingredients and amounts, basic cooking instructions, nutrition information, and links to what you’ll need to make this recipe.

Ingredients in these Buffalo Chicken Wings:

• Chicken Breasts: Boneless skinless chicken breast works great for this recipe. If you prefer dark meat, you can use boneless skinless chicken thighs. If you use the thighs, you’ll want to recalculate your WW points.
• Franks Hot Sauce: Be sure and grab the original recipe hot sauce. The buffalo wing sauce has a significant amount of extra ingredients that don’t work well with a clean eating lifestyle. Frank’s Hot Sauce is salt, peppers, and vinegar. This is all you need. You won’t miss the extra stuff in the buffalo sauce, I promise!
• Cayenne Pepper I use dried cayenne pepper. This is how you’ll adjust the heat spice in your recipe. Skip it if you’d like mild flavor, use half the amount if you’d like medium flavor.
• Butter: Unsalted butter, if you have it. If the recipe needs salt when it’s cooked, you can add some to each serving.
• Salt & Pepper: to taste

Instant Pot Instructions:

1. Prep your chicken: Slice your chicken into bite-sized strips.
2. Set up your pot: Turn the Instant Pot to saute mode and add the butter to the pot.
3. Add your ingredients: Once the butter has melted, place chicken in the pot, then add cayenne pepper (optional), salt, and pepper to taste. Coat each piece of chicken so it’s seasoned evenly. Add ½ cup hot sauce and stir the chicken so that it’s coated. Adding the hot sauce will count as your liquid that you need to pressure cook.
4. Pressure cook: Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
5. Release the pressure: Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken from the pot and drizzle the remaining hot sauce on top and eat now, or skip ahead to the next step to add some more texture to your wings.
6. Add the rest of the hot sauce: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil and sprayed with cooking spray. Brush the chicken with the additional ¼ cup of hot sauce.
7. Broil: Place the baking sheet into the oven and broil the chicken for 2-3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.

Recipe Tips

• I like to use partially frozen chicken breast meat because it’s easier to cut.
• If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
• If using fully thawed chicken, reduce your cook time to 7 minutes.
• If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
• These boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
• Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
• Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.

WW Points info for these Buffalo Chicken Wings:

1 Serving Weight Watchers Boneless Wings (Serving size is 1/4 of the recipe) counts as:

• 3 Blue Plan Points
• 6 Green Plan Points
• 3 Purple Plan Points
• 2023 Points: 3

Looking for more WW Buffalo chicken recipes?

• Weight Watchers Buffalo Chicken Dip This Buffalo Chicken Dip is made with blended cottage cheese and Greek yogurt instead of cream cheese, and shredded chicken. This recipe will satisfy your cravings while keeping you on track with daily points.
• Weight Watchers Buffalo Cauliflower Mac and Cheese Using protein packed cottage cheese and Greek yogurt instead of heavy cream, this is a delicious and satisfying recipe!
• WW Recipe for Buffalo Chicken Roll Ups Craving buffalo but not quite in the mood for wings? This recipe for Buffalo Chicken Roll Ups is so good and easy to make. If you’d feeling a little lazy, you don’t even have to roll it up – the ingredients can go right on top and make the chicken breast delicious!
• Weight Watchers Air Fryer Buffalo Cauliflower Not chicken – I get it. But if you’re in need of some veggies, you’re going to LOVE this Buffalo Cauliflower recipe!

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Weight Watchers Buffalo Chicken Wings (Boneless)

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

Course Appetizer

Cuisine American

Keyword Weight Watchers Buffalo Chicken Wings

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 4

Calories 317kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Baking Sheet

Ingredients

• 2 tbsp butter unsalted
• 2 lbs chicken breasts partially defrosted, cut into strips (I've also used frozen chicken breasts, please see tips in the recipe post)
• 1 tsp cayenne pepper optional, see recipe notes
• 1 tsp pepper
• 1/2 cup hot sauce Frank’s original, NOT Buffalo
• 1/4 cup hot sauce Frank’s Original, separated, for coating

Instructions

• Turn the Instant Pot to saute mode and add the butter. 2 tbsp butter
• Once the butter has melted, add in the chicken, cayenne pepper, and salt and pepper to taste. Mix the chicken so that each piece is seasoned. Add ½ cup hot sauce and stir the chicken so that it’s coated. 2 lbs chicken breasts, 1 tsp cayenne pepper, 1 tsp pepper, 1/2 cup hot sauce
• Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
• Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken and drizzle remaining hot sauce on top and eat now, or skip ahead to the next step.
• Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil.
• Brush the chicken with the additional ¼ cup of hot sauce. 1/4 cup hot sauce
• Place the baking sheet and broil the chicken for 3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.

Video

Notes

Recipe Tips

• If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
• If using fully thawed chicken, reduce your cook time to 7 minutes.
• If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
• These boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
• Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
• Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.I like to use partially frozen chicken breast meat because it’s easier to cut.

Weight Watchers | 1 Serving (Recipe Serves 4) | 3 Blue Points | 3 Purple Points | 6 Green Points | 2022/2023 Points: 3

Nutrition

Serving: 0.5lb | Calories: 317kcal | Carbohydrates: 1g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 1503mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg

The post Weight Watchers Buffalo Chicken Wings (Boneless) appeared first on My Crazy Good Life.

We love stuffed peppers, but sometimes don’t want to spend the time pre-cooking the peppers before adding all the delicious insides. This stuffed pepper soup recipe take the delicious flavor of stuffed peppers, but makes it so much easier for those busy and hectic weeknights at home.

Our Stuffed Pepper Soup is full of simple and healthy ingredients, and a delicious family friendly WW recipe. We’ve included directions on how to make our Stuffed Pepper Soup using the crockpot, stovetop, and Instant Pot.

Making soup is a great fall and winter tradition in our home. The cooler weather sets in and I start looking for comfort food and easy and healthy recipes that will warm us up from the inside out.

This will be one of your favorite Weight Watchers soup recipes, and will be a huge hit with family and friends.

Where’s the recipe?

Here at My Crazy Good Life, we have made a commitment to help cooks of all skill levels make these easy, healthy, and delicious recipes. If you’d like some more direction, recipe tips, and WW information, read below.

If you’re comfortable in the kitchen and just need the recipe, scroll down to the bottom where you’ll find the printable recipe for this Weight Watchers Stuffed Pepper Soup recipe.

Ingredients

• Extra Lean Ground Turkey: We love using extra lean ground turkey for this recipe. It is a lighter and healthier option than using either lean ground beef or ground beef.
• Onion: We prefer using fresh chopped onions for this recipe. Love the flavor, hate the tears that ensue while chopping.
• Diced Tomatoes: One can of diced tomatoes is needed in this recipe. We prefer looking for diced tomatoes that are low in sodium or salt-free.
• Tomato Sauce: The tomato sauce serves as the delicious base of this weight watchers soup.
• Green Peppers: You’ll need three cups of peppers for this recipe. We like to use green pepper and red peppers, but yellow peppers and orange peppers also work great.
• Red Peppers: Red pepper is my favorite flavor of peppers. It tastes great in this recipe, but if you have a favorite color of pepper, feel free to use that for the stuffed pepper soup recipe.
• Low Sodium broth or water: You can use broth on hand, either chicken broth, vegetable broth, or beef broth. Just be sure to make sure the broth is low sodium. Water also works great for this weight watchers recipe.
• Garlic: This recipe calls for a clove of garlic, you can also use minced garlic, but this recipe is delicious even when the whole clove is included vs. mincing it.
• Black pepper:
• Oregano:
• Brown rice: (dry) I prefer short grain brown rice because it cooks faster and is more tender. Be sure that your brown rice is dry – in the instant pot and stovetop methods, the brown rice will cook while the stuffed pepper soup cooks.

How to make Weight Watchers Stuffed Pepper Soup in the Slow Cooker

This is an easy and filling recipe! These are the Crock Pot instructions, but you can find both stovetop and pressure cooker instructions below!
This recipe takes about 15 minutes of prep time followed by 6-8 hours of cook time in the Crock Pot.

1. Sauté Brown the ground turkey in a skillet over medium heat until there is no more pink.
2. Add ingredients to slow cooker Add the ground turkey, broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, black pepper, garlic, and oregano to the Crock Pot.
3. A note: Your rice should be added at least 1 hour before the end of cooking. You can also use cooked rice and add it to the slow cooker at the end of your cooking time, right before you serve it. I prefer adding cooked rice to this recipe instead of cooking it in the slow cooker.
4. Cook Cover and cook on low for 6-8 hours.

How to make Weight Watchers Stuffed Pepper Soup in the Instant Pot

This method takes about 30 minutes from start to finish.

1. Spray your pot with nonstick cooking spray or olive oil. Press the Sauté button and cook your ground turkey until it’s no longer pink.
2. Add the broth or water, tomatoes (including the juice), tomato sauce, dry rice, bell peppers and onions, black pepper, garlic, and oregano.
3. Close the lid and turn your valve to sealing. Cook on high pressure for 8 minutes.
4. When finished, release the pressure on the pot and remove the lid.

1. Sauté the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
2. Add the broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20 minutes.
3. Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
4. Season with salt and pepper to taste.

How to make Weight Watchers Stuffed Pepper Soup on the Stovetop

1. Sauté the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
2. Add the broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20 minutes.
3. Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
4. Season with salt and pepper to taste.

Recipe Tips

• Weight Watchers points go down when you use fat free meat. I used fat free ground turkey in this recipe. If you’re using another fat content or type of meat, please recalculate your points.
• If using long grain brown rice, you’ll want to cook it for a few extra minutes.
• To make this recipe gluten free, just use gluten free pasta! This has a lower cook time than traditional pasta.
• The recipe is perfect for meal prep–it stays well in the fridge all week, and freezes and reheats like a dream! When you are finished making the stuffed pepper soup recipe, transfer the soup to smaller meal-prep friendly containers. It’s the perfect size for individual servings on the go.
• We tend to go easy on using any additional salt in our recipes. We recommend that you taste the finished product and see if you need to add salt to the stuffed pepper soup. We think it’s perfect without, but everyone has different levels of salt they enjoy in meals.
• To make this a lower carb recipe, swap the pasta for cauliflower rice that has been cooked–add it about 5 minutes before serving.
• When browning ground meat, recipes often call for you to drain fat before the next step. Our lean ground turkey is lean enough that there won’t be much fat to worry about draining.
• Different brands calculate differently, so to be certain of your points I’d recalculate using the WW points calculator for the ingredients and brands that you’re using.

Healthy Eating Plan Points – Weight Watchers

Depending on which myWW plan you’re on, this soup is between 0-2 points per serving when using ground turkey.

1 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points | 2022/2023 points: 0

Miss the “old” recipe?

This recipe has been improved! If you’re a fan of the previous recipe, you can find it right here–you’ll just be switching the seasonings. Instead of using the black pepper, garlic, and oregano above you’ll use these measurements:

• 1/2 teaspoon basil
• 1 clove of garlic
• 1 tablespoon chili powder
• 2 teaspoons oregano
• 1/4 teaspoon black pepper

More Weight Watchers recipes

• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Breakfast Fried Rice
• Weight Watchers Swedish Meatballs
• Weight Watchers Buffalo Chicken Dip
• Weight Watchers Egg Bites

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Weight Watchers Stuffed Pepper Soup

This Weight Watchers Stuffed Pepper Soup is a family friendly WW recipe! You're going to love this easy Weight Watchers Crock Pot Recipe. Stovetop and Instant Pot directions too.

Course Main Course

Cuisine American

Keyword Weight Watchers Stuffed Pepper Soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 Servings

Calories 139kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Instant Pot 6 qt

Ingredients

• 1 lb ground turkey extra lean ground turkey or beef
• 2 cups broth low sodium, or water
• 14.5 oz diced tomatoes
• 15 oz tomato sauce
• 3 cups bell peppers chopped (I've added up to four peppers, and it's yummy!) I like green and red peppers
• 1 cup onion chopped
• 1/4 tsp black pepper
• 1 clove garlic
• 2 tsp oregano
• 1/2 cup brown rice dry and rinsed, short grain

US Customary – Metric

Instructions

Crock Pot

• Brown ground turkey in a skillet over medium heat. 1 lb ground turkey
• Drain turkey, if necessary. Add the ground turkey, broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, black pepper, garlic, and oregano to the Crock Pot. 2 cups broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 1 cup onion, 1/4 tsp black pepper, 1 clove garlic, 2 tsp oregano
• Cover and cook on low for 6-8 hours. *Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also used cooked rice and add it right at the end of your cooking. 1/2 cup brown rice

Pressure Cooker

• Spray the pot with oil and sauté the ground turkey. 1 lb ground turkey
• Add all ingredients to your pot. Put the lid on, seal the valve, and set for 8 minutes high pressure. 2 cups broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 1 cup onion, 1/4 tsp black pepper, 1 clove garlic, 2 tsp oregano, 1/2 cup brown rice
• Quick release the pressure when done.

Stove Top

• Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
• Add broth or water, tomatoes (including the juice), tomato sauce, chopped peppers and onions, rice, garlic, oregano, and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups broth, 14.5 oz diced tomatoes , 15 oz tomato sauce, 3 cups bell peppers, 1 cup onion, 1/2 cup brown rice, 1 clove garlic, 2 tsp oregano, 1/4 tsp black pepper
• Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.

Video

Notes

1 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points | 2022/2023 points: 0

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 331mg | Potassium: 681mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2430IU | Vitamin C: 84mg | Calcium: 34mg | Iron: 2mg

The post Weight Watchers Stuffed Pepper Soup appeared first on My Crazy Good Life.

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

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

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

Where’s the recipe?

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

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

Ingredients in Cauliflower Fried Rice

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

How to cook cauliflower rice in the Instant Pot

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

How to cook cauliflower fried rice in the slow cooker

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

Make this cauliflower fried rice on the stove top

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

Recipe tips

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

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

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

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

Weight Watchers

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

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

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

Trim Healthy Mama

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

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

Looking for more healthy Asian recipes like this fried rice?

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

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Healthy Cauliflower Fried Rice

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

Course Main Course

Cuisine Chinese

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

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

Ingredients

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

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

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

Stove Top:

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

Slow Cooker:

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

Video

Notes

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

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

Nutrition

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

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

When the weather turns cool and fresh produce is harder to find I need to find ways to work veggies into my daily routine. Making a healthy Weight Watchers casserole is quick and easy, and it’s packed with all kinds of bright, colorful, delicious vegetables.

You can have both healthy and Weight Watchers friendly in one easy to make main course!

This healthy Weight Watchers casserole is great for those days when  you need something filling and delicious that is low in points. This casserole comes together quickly, with little prep work, and tons of flavor. We love that it is a one pan dinner.

My family loved the mixture of vegetables in this casserole. The great thing about this recipe is that everyone can serve themselves and choose more of their favorite vegetables.

Where’s the Recipe?

Here at My Crazy Good Life we want all of our readers to be successful in the kitchen. We write our recipes with all readers in mind. Some of our readers are starting their healthy eating journey, while others are well on their way.

In each recipe, we included detailed instructions, recipe tips and tricks, WW Point information, and nutritional information. If you are ready for are a more simplified recipe, feel free to scroll down to the bottom of the page where you’ll find our easy to print Weight Watchers Chicken Sausage Vegetable Casserole recipe.

Ingredients in Weight Watchers Chicken Sausage Vegetable Casserole

• Mushrooms: Fresh mushrooms are a must for this recipe. I like to do a mixed blend of mushrooms, split between baby Bella and white mushrooms. You are welcome to mix the mushrooms too, or just choose your favorite type.
• Bell peppers: Bell peppers are loaded with vitamins and minerals, and are especially high in vitamin C. All bell peppers offer a slightly different taste. We love using an orange and green pepper, but you are welcome to use whatever color peppers you prefer.
• Cauliflower: Purple cauliflower is perfect for this recipe. Usually we choose regular cauliflower for a side dish, but the purple cauliflower is delectable when baked.
• Onion: We prefer the flavor of yellow sweet onions, as they aren’t as overpowering as white onions.
• Zucchini: Zucchini is low in calories, but is full of fiber which helps us feel full longer. Not everyone enjoys zucchini, so if you prefer to pass on this hearty vegetable, feel free to omit it from your casserole.
• Potatoes: Mini purple yellow, and red. You can often find these tiny fingerling potatoes in a package at the grocery store.
• Chicken sausage: We love using chicken sausage as a lean meat option for this casserole. We prefer the chicken mixture with Italian and red pepper and garlic sausage flavors, however you are welcome to use what you can find at your grocery store.

How to Make Weight Watchers Chicken Sausage & Vegetable Casserole in the Oven

1. Preheat oven to 375º F.
2. Chop all of your veggies up small. Small is the key to even cooking, especially for the potatoes! Stir to mix up vegetables.
3. Spray olive oil in the bottom of your baking dish or casserole dish and add vegetable mixture. Place in the preheated oven to bake and set the timer to cook for 20 minutes.
4. Check your vegetable mixture after 20 minutes, and every 5 minutes after that until they’re done. I used a fork to see how soft the potatoes and cauliflower were before pulling them out of the oven.
5. For your sausage, you could add it to the baking dish if you’re cooking a smaller batch of vegetables. We were feeding four, so I decided to cook the sausage on the grill (which is our favorite, anyway).
6. When the chicken sausage was done, add it to the top of the baked vegetables.

Recipe Tips

• This main course dinner is very versatile. You can use whatever veggies you have on hand and place them in the casserole dish. I think broccoli or green beans would be delicious in this chicken vegetable casserole.
• This recipe doesn’t include a dairy products like cheese, sour cream, or skim milk. We kept this casserole dairy free and without a creamy sauce. If we added dairy or creamy sauces to this casserole, it would lower the health benefits and make the vegetables soggy after they bake. We love the simplicity of our chicken vegetable casserole.
• If you do have any casserole left overs, we recommend storing the remaining casserole portion in an airtight container in the refrigerator. These leftovers are best if you eat within 4-5 days.
• We cook our chicken sausage outside of the casserole dish, as we prefer to grill our meats (and this leaves more room for veggies in your pan!). You’re welcome to slice it up and stick it in the pan, or another pan if you’d like – whatever your preference is.
• This chicken sausage is the perfect blend for the chicken casserole, a little spicy, but not enough to overwhelm the natural flavors of the baked vegetables. If you don’t like chicken sausage, or if you have a lower point option available in your local grocery store, definitely take advantage of that.
• We feel this recipe has plenty of flavor without adding any additional seasonings to the casserole. However, if you prefer, you could lightly sprinkle garlic powder or salt before you cook the chicken and vegetable casserole.
• If you do modify the recipe, just note that you’ll need to recalculate your ww points. Our ww points are based on the serving suggestion, serving size, and ingredients found in the original recipe. They’re calculated using the exact products we use in the recipe, not nutrition values below.

Healthy Eating Plan Points

Weight Watchers Points

WW Points Per Serving

2 Blue Plan Points | 2 Green Plan Points | 1 Purple Point per serving | 5 Points per serving on the 2023 plan, when using Simple Truth Italian Chicken Sausage Links

Looking for more delicious Weight Watchers chicken recipes?

• Weight Watchers Tuscan Chicken Pasta This Weight Watchers Tuscan Chicken Pasta is a delicious and easy chicken and pasta dish with creamy sauce.
• Weight Watchers Crack Chicken This Weight Watchers Crack Chicken can be eaten three different ways: make it into a delicious dip, use it as a salad topping, or add it to mini bell peppers for a creamy chicken and bacon snack.
• Weight Watchers Buffalo Chicken Wings These spicy, buttery, Instant Pot Buffalo Chicken Wings are the perfect healthy Weight Watchers recipe. Leftovers are great for high protein snacks throughout the week.
• Buffalo Chicken Roll Ups These Buffalo Chicken Roll Ups are a delicious and filling dinner recipe that cooks right in the oven.

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Weight Watchers Chicken Sausage Vegetable Casserole

This Healthy Weight Watchers Casserole is perfect for working in those necessary veggies without sacrificing flavor! Low in points, it’s great for those days when you need a quick meal that won’t require a lot of points. Awesome for leftovers during the week as well. 

Course Main Course

Cuisine American

Keyword Weight Watchers Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 340kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Baking Dish

Ingredients

Ingredients

• 1 cup mushrooms fresh
• 2 bell peppers I used one green and one orange
• 1/2 head cauliflower purple
• 1/2 onion
• 1 zucchini
• 5 mini potatoes red, purple, and yellow
• 5 links chicken sausage

Instructions

Instructions

• Chop all of your veggies up small. Small is the key to even cooking, especially for the potatoes!  1 cup mushrooms, 2 bell peppers , 1/2 head cauliflower, 1/2 onion, 1 zucchini, 5 mini potatoes
• Spray olive oil in the bottom of your baking dish and set your oven to 375*. 
• Check your veggies after 20 minutes, and every 5 minutes after that until they're done. I used a fork to see how soft the potatoes and cauliflower were before pulling them out of the oven.
• For your sausage, you could add it to the baking dish if you're cooking a smaller batch of vegetables.  5 links chicken sausage
• We were feeding four, so I cooked the sausage on the grill (which is our favorite, anyway). When the sausage was done, I added it to the top of the vegetables.

Notes

WW Points Per Serving

2 Blue Plan Points | 2 Green Plan Points | 1 Purple Point per serving | 5 Points per serving on the 2023 plan, when using Simple Truth Italian Chicken Sausage Links

 

Nutrition

Calories: 340kcal | Carbohydrates: 32g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 298mg | Potassium: 959mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2336IU | Vitamin C: 141mg | Calcium: 42mg | Iron: 2mg

The post Weight Watchers Chicken Sausage Vegetable Casserole appeared first on My Crazy Good Life.

I love breakfast casseroles because they are so easy to make ahead of time, thus great for meal prep! This healthy recipe is full of simple ingredients like eggs, ground turkey, black beans, corn, and bell peppers.

This easy breakfast casserole recipe can be made in the Instant Pot or on the stove top and oven. Leftovers keep well in the refrigerator or freezer, so you can have a healthy and hearty meal ready to reheat on busy mornings.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Because of that we like to make sure our posts are clear and easy to follow.

In the article below, you will find lots of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’d like to get straight to cooking, simply scroll down to the bottom of the page. There you will find our easy to print recipe for this potato breakfast casserole.

Ingredients

• Ground turkey: I prefer to use lean ground turkey because it is lower in saturated fat than ground beef. This potato casserole is very customizable so you can choose to use beef, breakfast sausage, or Italian sausage if you prefer those to ground turkey.
• Chili powder: chili powder adds a nice earthy flavor with mild heat to this potato casserole recipe.
• Ground cumin: cumin is another earthy spice that I love adding to this southwest egg and potato casserole recipe.
• Ground coriander: coriander and cilantro are the same plant. For this potato casserole, we’re using ground coriander, which are the seeds of a cilantro plant. Coriander is a healthy spice that may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
• Garlic salt: I use garlic salt for this potato casserole but if you prefer, you can use garlic cloves and an extra pinch of salt.
• Onion powder: onion powder adds a savory flavor to this recipe.
• Salt and pepper: use just a little salt and freshly ground black pepper.
• Bell peppers: I like to use orange bell pepper and red pepper in this casserole dish. Any bell pepper variety will work, they are all loaded with vitamins, minerals and antioxidants.
• Onion: red onion contains organosulfurs, which are compounds that may improve the immune system, reduce cholesterol production, and support the liver.
• Shredded cheese: I use cheddar cheese in this recipe but other cheeses would also work. Sharp cheddar, mild cheddar cheese, pepper jack cheese, even Swiss cheese would be absolutely delicious.
• Potatoes: I prefer to use fresh potatoes, specifically russet potatoes in this breakfast casserole. If you’re trying to save time you can use pre shredded hash browns or frozen diced hash brown potatoes.
• Corn: canned corn is perfect for this southwest breakfast casserole recipe.
• Black beans: black beans are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.
• Eggs: is there any better combo than egg and potato? Eggs are one of the healthiest foods on earth. One egg contains a little bit of almost every nutrient your body needs.

How to Make This Breakfast Casserole in the Instant Pot

1. Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
2. Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
3. Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
5. Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Set this aside. (If you are using shredded cheese, mix it in with the turkey and vegetables now.)
6. Clean out the inner pot and then place it back in the Instant Pot base.
7. Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
8. Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans.
9. In a medium to large bowl, mix eggs and then pour them over the top of the casserole.
10. Cover the prepared baking dish with aluminum foil, then place the pan on a trivet. Carefully lower the pan into the pot and then close and lock the lid.
11. Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
12. When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet using oven mitts and then remove the foil from the pan.
13. Serve warm or let cool and store in an airtight container in the fridge or freezer.

How to Make This Potato Breakfast Casserole in the Oven

1. Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set the dish aside.
2. Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
3. Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.)
5. Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans.
6. Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole.
7. Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
8. Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Recipe Tips

• This is a great recipe to make ahead of time for meal prep. After cooking, let the casserole cool and then separate it into individual airtight containers. Store in the fridge for up to 6 days, or freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge and microwave each thawed serving for 1-1 1/2 minutes.
• This cheesy potato breakfast casserole recipe can be made vegetarian with a couple simple modifications. To make this vegetarian, replace the turkey with one extra can of black beans and 8 ounces of diced or sliced mushrooms. Sauté the mushrooms with the peppers and onions.
• To save time you can buy frozen hash browns that are pre-shredded.
• I love making this breakfast casserole for Christmas morning or Easter brunch and pairing it with a fresh fruit salad.

Healthy Eating Plans

This easy egg and potato casserole makes 6 servings. If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Looking for more healthy breakfast recipes?

• Shredded Sweet Potato Hash Browns These Sweet Potatoes Shredded Hash Browns are so filling and easy to make! I love starting my morning with this hash browns recipe, and it’s so easy to meal prep as well!
• Whole Wheat Pancakes One of favorite weekend recipes, these hearty pancakes can easily be frozen for meal prep!
• Homemade Turkey Breakfast Sausage Homemade turkey breakfast sausage is a great way to start the day. It’s packed with protein and the recipe is quick and simple. If you’ve never made your own sausage this is a great place to start!
• Zucchini Breakfast Casserole with Sausage & Egg This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
• Vegan Breakfast Hash Browns with Veggies Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy golden brown fresh potatoes and a rainbow of veggies.

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Easy Breakfast Casserole with Potatoes

This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.

Course Breakfast

Cuisine American

Keyword Easy Breakfast Casserole with Potatoes, southwest breakfast casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 323kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 1 lb ground turkey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 small red bell pepper seeded and diced
• 1 small orange bell pepper seeded and diced
• 1/2 small red onion diced
• 1/2 cup shredded cheddar cheese
• 2 small russet potatoes shredded (about 3 cups)
• 15 oz can of corn drained
• 15 oz can of black beans drained
• 6 eggs

Instructions

Instant Pot Directions

• Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
• Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
• Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
• Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Then set aside. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Clean out the inner pot and then place it back in the Instant Pot base.
• Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
• Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• In a medium to large bowl, mix eggs and then pour them over the top of the casserole. 6 eggs
• Cover the prepared baking dish with aluminum foil, then place the pan on a trivet, carefully lower it into the pot, and then close and lock the lid.
• Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
• When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet, using oven mitts, and then remove the foil from the pan.
• Serve warm or let cool and store in an airtight container in the fridge or freezer.

Stove Top & Oven Directions

• Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set aside.
• Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
• Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole. 6 eggs
• Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
• Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Notes

Healthy Eating Plans

If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Nutrition

Calories: 323kcal | Carbohydrates: 26.7g | Protein: 26.8g | Fat: 13.6g | Saturated Fat: 5.2g | Cholesterol: 228mg | Sodium: 346mg | Potassium: 852mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 150mg | Iron: 4mg

The post Easy Breakfast Casserole with Potatoes appeared first on My Crazy Good Life.

I love ordering authentic kung pao chicken when we get Chinese takeout. The sweet and tangy sauce is my favorite, but it’s not the healthiest. That’s why I was determined to create a healthy kung pao chicken recipe that I could enjoy at home.

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all levels of comfort in the kitchen. Whether you’re just starting out or are a pro, we want you to feel confident when you make our recipes.

To best serve all of our readers, we write our posts with lots of information. In the article below, you’ll find ingredient information, detailed cooking instructions, recipe tips and tricks, as well as healthy eating plan calculations.

If you’d like to skip past all of that, go ahead and scroll to the bottom of the page where you will find our easy to print recipe card for Healthy Kung Pao Chicken.

Ingredients in Healthy Kung Pao Chicken

• Brown rice: I use brown rice because it is less processed than white rice. It also has a wide array of vitamins, minerals, and antioxidants. Plus I just like the taste. You can use your favorite type of rice for this recipe, just note that the healthy eating plan calculations, nutrition facts, and cooking instructions will be different. Some other great rice options would be basmati or jasmine rice, fried rice, even cauliflower rice would be delicious.
• Coconut aminos: this is one of my favorite soy sauce alternatives. If you can’t find it at your local grocery store, you can use low sodium soy sauce or gluten free tamari. Regular soy sauce works too, it just contains a lot more sodium.
• Honey: I love using honey as a sugar replacement. While honey and sugar are both carbohydrates composed primarily of glucose and fructose, honey offers trace amounts of vitamins and minerals. It can also help alleviate allergies.
• Ginger: fresh ginger is what I use to make this kung pao chicken taste authentic.
• Peanut butter: using peanut butter helps to give the kung pao sauce that sweet and savory flavor.
• Rice vinegar: use plain rice vinegar to make the kung pao sauce. If you can’t get ahold of rice vinegar, you can use apple cider vinegar.
• Sesame oil: sesame oil comes from sesame seeds, giving it a nutty, distinct flavor that goes hand in hand with Chinese cuisine.
• Garlic: fresh minced garlic adds much more flavor than garlic powder.
• Sriracha sauce: sriracha sauce is so delicious and is what makes this a sweet and spicy sauce. If you’re looking for even more heat, add some crushed red pepper flakes or dried chili peppers.
• Chicken: for this recipe I use boneless skinless chicken breasts because it provides more protein than chicken thighs. One boneless skinless chicken breast contains 54 grams of protein, whereas boneless skinless chicken thighs have just 13.5 grams.
• Corn starch: this is needed to help thicken the kung pao sauce
• Bell peppers: for this recipe I use one red bell pepper and one green bell pepper. You can choose your favorite variety.
• Broccoli: I love adding broccoli to stir fry recipes. Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.
• Cilantro: I use fresh cilantro as a garnish to top this homemade kung pao chicken recipe. It adds a fresh flavor and bright pop of color to the finished dish.
• Green onions: I love topping stir fry dishes with green onions.
• Peanuts: Adding unsalted roasted peanuts as a crunchy garnish adds a great texture to this healthy kung pao chicken.

How to Make Healthy Kung Pao Chicken in the Instant Pot

1. First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot.
2. Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.)
3. When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
4. Remove the cooked brown rice and set aside.
5. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine.
6. Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce.
7. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
8. Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.)
9. Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli.
10. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
11. Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts.

How to Make Kung Pao Chicken on the Stove Top

1. Cook the rice as directed on the packaging, and set aside.
2. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside.
3. Heat a large skillet over medium high heat and spray with non-stick cooking spray.
4. Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside.
5. Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF.
6. Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes.
7. Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts.

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This Healthy Kung Pao Chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this Healthy Kung Pao Chicken is:

14 2023 Plan Points | 14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

More recipes similar to this Kung Pao Chicken

• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is dairy free and gluten-free, and it is packed with protein and nutrients. 
• Instant Pot Ramen Stir Fry with Chicken in a Bowl This Instant Pot Ramen Stir Fry with Chicken in a bowl is full of flavor and healthy ingredients that are both filling and nutritious. This chicken dish is a favorite in my house.
• Instant Pot Honey Garlic Chicken These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love. Juicy chicken thighs are cooked in a sweet and savory sauce, and then combined with broccoli and quinoa for a complete meal that’s high in protein and packed full of flavor and nutrients.
• Spring Roll Salad Recipe This Spring Roll Salad recipe uses fresh veggies, fresh herbs, and a delicious peanut dressing. The recipe, as written, does not include any meat but it is a versatile dish that can be customized to your preferences. Add chicken breast to it, or create a shrimp spring roll salad if you’d like.
• Healthy Drunken Noodles This Healthy Drunken Noodles recipe is an easy stir fry noodle dish that your entire family will love. It comes together fast and works great for a weeknight meal.

Print

Healthy Kung Pao Chicken

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Course Main Course

Cuisine Asian

Keyword chicken breast, healthy chicken, healthy chinese food, kung pao chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 636kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 1/2 cups brown rice uncooked
• 1 1/2 cups water
• 2/3 cup coconut aminos
• 1/4 cup honey
• 1 tbsp ginger root freshly grated
• 2 tbsp peanut butter
• 1/4 tsp rice vinegar
• 1/2 tsp sesame oil
• 2 tbsp garlic minced
• 1/2 tsp sriracha sauce
• 3 lb chicken breast boneless, skinless
• 1 tbsp cornstarch
• 1 red bell pepper medium
• 1 green bell pepper medium
• 4 cups broccoli chopped
• 1/4 cup cilantro chopped, to garnish
• 1/4 cup green onions chopped, to garnish
• 1/2 cup peanuts roasted & unsalted, to garnish

Instructions

Instant Pot Instructions

• First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot. 1 1/2 cups brown rice
• Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.) 1 1/2 cups water
• When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
• Remove the cooked brown rice and set aside.
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce. 3 lb chicken breast
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.) 1 tbsp cornstarch
• Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Stove Top Instructions

• Cook the rice as directed on the packaging, and set aside. 1 1/2 cups brown rice
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Heat a large skillet over medium high heat and spray with non-stick cooking spray.
• Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF. 3 lb chicken breast
• Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes. 1 tbsp cornstarch
• Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Notes

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This healthy kung pao chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this healthy kung pao chicken is:

14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

Nutrition

Calories: 636kcal | Carbohydrates: 66g | Protein: 62.6g | Fat: 14.1g | Saturated Fat: 1.8g | Cholesterol: 130mg | Sodium: 235mg | Potassium: 549mg | Fiber: 5.3g | Sugar: 15.7g | Calcium: 106mg | Iron: 4mg

The post Healthy Kung Pao Chicken appeared first on My Crazy Good Life.

These flavors come together to form a residual heat full of mouthwatering flavors from all of the healthy and flavorful ingredients.  

This Instant Pot Jambalaya with Quinoa is packed full of bold Cajun flavors and healthy lean protein. If your family is anything like mine, this will become one of your favorite recipes in no time.

This is a great dinner for a busy weeknight and is also perfect for meal prep. It freezes and reheats really well. If you haven’t joined club Instant Pot yet, I also have slow cooker Jambalaya directions here. 

Where’s the recipe?

My readers have varying levels of comfort and experience in the kitchen. To better serve everyone, I include a lot of information in my posts to ensure everyone is successful.

There are cooking tips, diet information, and other helpful information below. If you prefer to skip this, please simply scroll to the bottom of the page where you will find the easy to print Instant Pot Jambalaya Recipe. 

Ingredients in this easy Jambalaya recipe

• Olive Oil: I prefer the Extra Virgin variety of any oil. This means it is a minimally processed oil and closest to its natural state.  
• Chicken: Chicken breast is one of the most commonly consumed high protein foods in the United States, and for good reason. In addition to its high protein content, it’s also a great source of minerals and B vitamins.
• Onion: To save time I love to grab pre-chopped onions from the freezer section.  
• Celery: Did you know celery was a member of the carrot family? The plant and its seeds provide an abundant source of vitamins, minerals, and antioxidants. 
• Garlic: You can also use pre-minced garlic to save time. If you prefer to buy the bulb use a hand grater to cut your chopping time. 
• Chicken Sausage: For this Cajun recipe I prefer an andouille chicken sausage instead of the traditional andouille sausage. I really love the simple ingredients in the Open Nature brand. 
• Diced tomatoes: Canned diced tomatoes are a staple in every pantry, opt for the low-sodium variety. Using diced tomatoes provides a more authentic flavor than using tomato paste. 
• Thyme: A relative of oregano, thyme has a gentle flavor that blends well with almost everything.  
• Oregano: Oregano is used worldwide. It’s popular in Italian, Mexican, and Mediterranean cooking. Oregano is a versatile herb spawning from the mint family.  
• Basil: Basil adds a bright finish to this recipe. I love to use dried while cooking, and stir in some fresh when I add my shrimp. 
• Red pepper flakes: If you prefer more spice you can add even more red pepper. I love the heat it brings. 
• Tabasco sauce: Any hot sauce will do, add more if you like it hot.  
• Shrimp: If you can’t find raw, peeled, tail off shrimp in your freezer section head over to your grocer’s butcher counter.  Often times they will have them there.  
• Precooked Quinoa: I love using quinoa in place of white rice or brown rice because it is considered a complete protein source, which means that it provides all nine essential amino acids. It’s also a good source of antioxidants and minerals. I typically use white quinoa, but you can choose your favorite variety. If you’re a jambalaya purist cooked regular rice works perfectly.
• Green onion: Green onions are completely optional in this recipe, but give a nice bite at the end that I really enjoy.  

How to make Instant Pot Jambalaya with Quinoa in the Instant Pot

1. Heat your Instant Pot: Turn your pot to the sauté function and add olive oil to the inner pot.
2. Sauté your chicken: Once your olive oil is hot, add the chicken, onions, celery, and garlic to the bottom of the pot.  Cook 3-5 minutes until fragrant, and vegetables begin to soften.
3. Add your sausage: Next, add your chicken sausage, diced tomatoes, and thyme, oregano, basil, red pepper, and tabasco sauce.  Stir everything together. 
4. Pressure Cook: Close and lock the lid and turn the valve to sealing. Select Pressure Cook (high pressure) and set the cooking time for 5 minutes.
5. Quick Release: After the cook time is complete, quick release the remaining pressure and remove the lid.
6. Add shrimp: Stir in the shrimp, then close the lid for two minutes to allow the shrimp to cook. Do not turn the Instant Pot back on, just let the steam in the pot do the cooking. Shrimp cooks very fast. It’s fully cooked when the flesh turns opaque with orange/pink tones. If they are still translucent, close the lid for another minute or until completely cooked. 
7. Serve: Serve warm over cooked quinoa. Add some fresh basil and top with chopped green onions, and additional Tabasco as desired. 

Recipe Tips

• Buy frozen chopped onions to save time.
• A small hand grater works great to mince cloves of garlic. 
• We’re using precooked quinoa because the cook time for quinoa and the rest of the ingredients aren’t the same.
• If you’d rather use your favorite Cajun or Creole Seasoning in this recipe, replace all spices with 4 teaspoons of it. If you prefer more heat with your sausage jambalaya, feel free to add a *small* amount of cayenne pepper. A little cayenne goes a long way. 
• If you have bell peppers on hand, feel free to chop them and add them to the recipe. A green bell pepper would be perfect for this recipe. Just be sure to recalculate your healthy eating plans. 
• Bay leaves can be added to this recipe, just remember to remove them from the pot before serving!
• If you are gluten free, be sure that your chicken sausage and quinoa are labeled as such.
• This recipe uses no chicken broth, chicken stock, or water, the liquid in the diced tomatoes is enough for the pressure cooker.

Healthy Eating Plans

Weight Watchers Points

Per 2 ¼ cup serving

7 2023 Points | 7 Blue Plan Points | 9 Green Plan Points | 4 Purple Plan Points 

21 Day Fix Instant Pot Jambalaya with Quinoa

Entire recipe: 12 Red Containers, 6 Yellow Containers, 6 Green Containers, and 6 Teaspoons.  

Per serving (2 ¼ cup): 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon. 

Chicken sausage isn’t found on the food list, so either leave it out and add extra chicken breast instead or, if you choose to use it, I’d watch what you eat that day (be super strict!) and flush with lots of water after.

2B Mindset

This would be a great 2B lunch with additional vegetables as a side. 

More healthy high-protein Instant Pot recipes

• Honey Garlic Instant Pot Chicken Bowls
• Healthy Tuscan Chicken Pasta
• High Protein Egg Drop Soup
• Instant Pot Cauliflower Fried Rice
• Instant Pot Chicken Gyro Bowls

Print

Instant Pot Jambalaya with Quinoa

This Instant Pot Jambalaya is packed full of bold flavors and healthy protein! If your family is anything like mine it will be come a fast favorite.

Course Main Course

Cuisine American

Keyword 21 day fix jambalaya, instant pot jambalaya

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 559kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast boneless, skinless, cubed
• 1 ½ cups onion chopped
• 1 ½ cups celery chopped
• 4 cloves garlic
• 1 lb chicken sausage sliced
• 30 oz diced tomatoes low sodium, 2 15 oz cans
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp basil
• 1 tsp crushed red peppers
• 1 tsp tabasco sauce or preferred hot sauce
• 1 lb shrimp raw, peeled, deveined, tail off
• 3 cups quinoa cooked
• 1 green onion diced

Instructions

• Turn your Instant Pot on to Sauté and add olive oil. 2 tbsp olive oil
• Once olive oil is hot, add chicken, onions, celery, and garlic. Cook 3-5 minutes until fragrant and vegetables begin to soften. 1 lb chicken breast 1 ½ cups onion 1 ½ cups celery 4 cloves garlic
• Add your chicken sausage, diced tomatoes, thyme, oregano, basil, red pepper, and hot sauce. Stir everything together. 1 lb chicken sausage 30 oz diced tomatoes 1 tsp thyme 1 tsp oregano 1 tsp basil 1 tsp crushed red peppers 1 tsp tabasco sauce
• Close and lock the lid and turn valve to sealing. Select Pressure Cook or Manual and set the time for 5 minutes.
• After cooking is complete, quick release the pressure and remove the lid.
• Stir in shrimp, then close the lid for two minutes to allow shrimp to cook. Do not turn the pressure cooker back on, just let the steam in the pot do the cooking. Shrimp cooks very fast, and you can tell it's cooked when the color turns from translucent to opaque with orange/pink tones. 1 lb shrimp
• If your shrimp don't look done after two minutes, close the pot and allow another minute or two.
• Serve warm over cooked quinoa. Top with chopped green onions, and additional Tabasco if desired. 3 cups quinoa 1 green onion

Notes

Recipe Tips

• Buy frozen chopped onions to save time.
• A small hand grater works wonderfully to mince cloves of garlic. 
• Add salt and black pepper to your tastes before pressure cooking.

Weight Watchers

Per 2 ¼ cup serving

7 2023 Points | 7 Blue Plan Points | 9 Green Plan Points | 4 Purple Plan Points 

21 Day Fix- Per serving (2 ¼ cup): 2 Red Containers, 1 Yellow Container, 1 Green Container, and 1 teaspoon. 

2B Mindset- This would be a great 2B lunch with additional vegetables as a side. 

Nutrition

Calories: 559kcal | Carbohydrates: 35g | Protein: 49g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 292mg | Sodium: 1475mg | Potassium: 791mg | Fiber: 5g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 23mg | Calcium: 206mg | Iron: 6mg

The post Instant Pot Jambalaya with Quinoa appeared first on My Crazy Good Life.

Whether you are getting ready for game day, a party, or a family gathering, whip up this healthy chili recipe for your guests. Full of natural vitamins, fiber, and protein, this Weight Watchers sweet potato chili is low in smart points and made with minimally processed ingredients.

Chili is a great recipe for meal prep, and this hearty chili is no exception. Make a big batch of this and eat from it all week long, it tastes even better the next day.

Where’s the Recipe?

Here at My Crazy Good Life, we write recipes that anyone can follow. In this post you’ll find lots of helpful information including ingredient info, detailed cooking instructions, recipe tips, and WW point calculations.

If you feel comfortable cooking this recipe without peeking at all of that, you can scroll to the bottom of the page and find our easy to print recipe card for this delicious WW Turkey Chili.

Ingredients in this WW Sweet Potato Chili

• Ground turkey: Turkey is a great source of lean protein and for this recipe I buy extra lean ground turkey. If you’re not counting ww points, or have extra to spare, you can use ground beef. While both turkey and beef contain important vitamins and minerals, turkey contains higher amounts of some B vitamins needed for energy metabolism.
• Sweet potato: sweet potatoes are high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.They’re also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system. These nutrient dense root vegetables are versatile and can be prepared in sweet or savory dishes. 
• Onion: Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation. You can also use sweet onion if you prefer.
• Bell Pepper: orange, yellow, or red peppers work great in this recipe.
• Celery: Did you know celery is a member of the carrot family? The plant and its seeds provide an abundant source of vitamins, minerals, and antioxidants.
• Crushed tomatoes: Use crushed tomatoes to get the right consistency.
• Black beans:Black beans are a nutritional powerhouses, and provide lots of health benefits – including improved blood sugar control plus reduced risk of developing certain diseases like heart disease and type 2 diabetes. Buy low sodium, canned beans for this particular recipe.
• Fresh garlic: Fresh garlic cloves are are zero points ingredient and a great way to add flavor.
• Chicken stock: Buy low sodium chicken broth or stock.
• Cumin: Cumin adds a wonderful earthiness to chili.
• Chipotle peppers in adobo sauce: This recipe calls for 2 chipotle peppers. If you don’t want spicy chili but still want the smokey flavor of chipotle, you can add just a bit of the adobo sauce.

How to make this Weight Watchers Sweet Potato Chili

1. First, brown ground turkey using the sauté function on your Instant Pot. Drain any grease after the turkey is done cooking.
2. Add in the garlic and onions, and then cook until softened.
3. Next, mix in cumin and cayenne pepper. Stir in chipotle peppers, black beans, crushed tomatoes, sweet potatoes, and chicken stock. Mix well until everything is combined.
4. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure for 10 minutes using the manual setting. Once the cooking times up, release the pressure using the quick release method.
5. Remove the lid and switch Instant Pot to saute. Add in your bell peppers and celery, and let simmer for about 5 minutes or until the celery is cooked and soft.
6. Turn off the pressure cooker and you are ready to serve this healthy recipe!
7. Top with cheese, cilantro, avocado, sour cream or green onions. These topping are not included in your total point value, so be sure to check the WW website or app, and add in your extras. 

Recipe Tips

• The recipes on my site are designed and cooked in the 6 Quart Instant Pot, if you have a different size or style check out this post to learn how to adapt recipes so they come out perfect every time.
• If you want to cook this in a slow cooker, brown the meat in a skillet on the stove top first, and then add all of the ingredients to your crock pot and cook on high for 3-4 hours, or low for 6-8 hours.
• The Instant Pot will function differently at higher altitudes. If you’re struggling with cook times or recipes not coming out properly, you can read more about high altitude Instant Pot cook time adjustments here.
• For a less spicy chili, add in just the adobo sauce and not any of the chipotle peppers.
• This chili is great for meal prep! It holds up very well in the fridge all week.
• Store this chili in an airtight container. I prefer to have a few individual serving size containers in the freezer and then pop it into the microwave for a quick and healthy meal prep lunch!
• You can easily modify this to be a vegetarian chili recipe. Leave out the ground turkey, add an additional can of beans for extra protein, and swap out the chicken stock for vegetable broth. Be sure to recalculate your freestyle smartpoints if you make any changes to this instant pot chili.

Weight Watchers Points

This Weight Watchers sweet potato chili is just 2 Points on the 2023 Plan | 2 Blue Plan Point | 5 Green Plan Points | 1 Purple Plan Points per serving.

More Easy Weight Watchers Recipes

• Weight Watchers Beef Enchiladas
• Weight Watchers Buffalo Chicken Dip
• Weight Watchers Tuscan Chicken Pasta
• WW Goulash – A Family Friendly Recipe
• Weight Watchers Swedish Meatballs

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Weight Watchers Sweet Potato Chili

There’s nothing better than a hearty bowl of chili. This Weight Watchers sweet potato chili is delicious, easy to make, and super low in points!

Course Main Course

Cuisine American

Keyword chili, healthy, instant pot, sweet potato, Sweet Potato Chili, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 292kcal

Author Becca Ludlum

Ingredients

Ingredients:

• 1 lb ground turkey
• 1 tbsp garlic minced
• 1/2 onion chopped
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 2 chipotle peppers in adobo sauce
• 1 can black beans drained
• 1/2 cup tomatoes crushed
• 1 medium sweet potato peeled and chopped
• 2 cups chicken stock low sodium
• 1 cup bell pepper
• 1 cup celery stalks chopped

Instructions

• Brown ground turkey on sauté function. When you are all done make sure to drain the grease. 1 lb ground turkey
• Add in the garlic and onions and cook until softened. 1 tbsp garlic, 1/2 onion
• Next, mix in cumin and cayenne pepper. Stir in chipotle peppers, black beans, crushed tomatoes, sweet potatoes, and chicken stock. Mix well until everything is combined.1 tsp cumin, 1/4 tsp cayenne pepper, 2 chipotle peppers , 1 can black beans, 1/2 cup tomatoes, 1 medium sweet potato, 2 cups chicken stock.
• Lock lid into place and turn pressure valve to sealing. Cook on high pressure for 10 minutes using the manual setting. Once the time is up, release pressure using the quick release method.
• Remove the lid and switch Instant Pot to sauté. Add in your bell peppers and celery. Let simmer about 5 minutes until the celery is cooked and soft. 1 cup bell pepper, 1 cup celery stalks
• Turn off Instant Pot and you are ready to serve this tasty dish!
• Top with cheese, cilantro, and avocado.

Video

Notes

This Weight Watchers sweet potato chili is just 2 Points on the 2023 Plan | 2 Blue Plan Point | 5 Green Plan Points | 1 Purple Plan Points per serving.

Nutrition

Calories: 292kcal | Carbohydrates: 30g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 206mg | Potassium: 994mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6636IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 3mg

The post Weight Watchers Sweet Potato Chili appeared first on My Crazy Good Life.

This Healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe and perfect for my dill pickle lovers. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, as a healthy chicken salad sandwich, or as a salad topping.

Where’s the Recipe?

My readers come from all levels of experience in the kitchen, and I receive a ton of questions about my recipes from new cooks.

To better serve all of my readers, I add a lot of helpful information in all of my posts. This includes: recipe tips, detailed cooking instructions, and diet information. Some of these may be useful to you and others may be some that you already know. 

If you’d like to skip over all of the extra information, please scroll to the bottom of the page, where you will find the easy to print recipe for this dill pickle version of the classic chicken salad recipe.

Ingredients in this Healthy Dill Pickle Chicken Salad

• Chicken breast: chicken breast is low in calories, high in protein, and is rich in an array of important nutrients. I typically make my chicken for this recipe in the Instant Pot, but you can also use leftover grilled chicken or rotisserie chicken. You’ll want to read this post about homemade rotisserie chicken vs store bought, but using rotisserie chicken allows you to skip cooking the chicken and just make the sauce and chop the pickles.
• Vinegar: white vinegar is what I use and adds a nice tart flavor to chicken salad recipes.
• Chopped dill pickles: I like to use 1/2 pickles and 1/2 cucumbers to cut the sodium down. I mix them together and allow them to sit in the pickle jar for a bit while I make the rest of the recipe. The dill pickle juice makes the cucumbers taste more like pickles.
• Plain Greek yogurt: Greek yogurt is loaded with probiotics, and can promote gut health.  It is a wonderful replacement for mayonnaise or miracle whip in healthy recipes.
• Cottage cheese: Blended cottage cheese is taking over the healthy eating world. It’s a great substitute to clean up recipes, and the best part is that cottage cheese is high in protein, packed with nutrients, and low in calories. My method of blending cottage cheese and greek yogurt together gives you a creamy base but makes it so you truly cannot tell that you are eating either ingredient. 
• Parsley: using fresh parsley is a delicious way to brighten up this easy chicken salad recipe.
• Dill: I love using fresh dill for this recipe. 
• Chives: chives or green onions add tons of flavor to this recipe.
• Garlic: I love to use fresh garlic cloves, but garlic powder will work too.
• Black pepper

Instant Pot Directions

1. Add the chicken and vinegar to the Instant Pot insert.
2. Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles (with cucumbers if you’ve chosen to use them) into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad on the Stove Top

1. Add the chicken and vinegar to a sauce pan.
2. Cover the sauce pan with a lid and cook the chicken on medium high heat for 15-20 minutes or until the chicken is cooked through.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad in the Crock Pot

1. Add the chicken and vinegar to your slow cooker.
2. Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
3. In a food processor or blend mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

Recipe Tips

• This very tasty pickle chicken salad recipe can be eaten in so many ways. It’s delicious as a dip, stuffed into mini bell peppers, topped on a salad, or made into lettuce wraps or sandwiches. 
• If you have a small food processor or blender, don’t make yourself crazy by trying to fit the entire recipe in it. Mix it in small batches and transfer to a mixing bowl to get it all blended and chopped up.
• If you don’t have a food processor or blender to cut this recipe up, no worries! You can shred the chicken and mix the sauce in. It’ll be longer strands of chicken, but absolutely edible in any form (as a dip, etc) and still delicious.
• This is a great recipe for meal prep and can be stored in an airtight container in the fridge for 5-6 days.

Healthy Eating Plans

21 Day Fix

For the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.  

Pickle fans rejoice! Pickles were added to the Ultimate Portion Fix in 2019. I know a lot of you love pickles and were bummed that they weren’t on the approved food list before.

I do (personally) caution you against using your green container for pickles. There is a huge difference between fresh cucumbers and cucumbers that have been brined in salt and vinegar and often sugar. As pickles are considered a green container on the 21 Day Fix now, I will still not use them more than once every few weeks at the most. Not sure what the Beachbody team is thinking about adding pickles to the list as a green, but they must have a good reason.

For this recipe, I like to use half dill pickles and half cucumbers. They sit together in a bowl together while I’m preparing the rest of the recipe. The taste is not compromised at all this way. It cuts the sodium of the pickles in half, too!

Weight Watchers

One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and lowfat cottage cheese.

Pickles are very high in sodium and though they are 0 points on Weight Watchers, they can easily stall your weight loss or even cause weight gain while you’re trying to lose weight.

I calculated the points for this recipe online using the calculator provided on the Weight Watchers website.

Trim Healthy Mama

This is a THM-S recipe – if using full fat cottage cheese and Greek yogurt, dill pickles (not bread and butter type), and make sure that sugar hasn’t been added to the pickles. You’d be surprised where you find sugar!

More Healthy Dip Recipes

• Healthy Buffalo Chicken Dip I have to admit that this one is my favorite. I always have some made in the freezer, and I love having it for lunch and an easy snack.
• Healthy Crack Chicken Recipe Again, a super versatile recipe that can be made multiple ways. It can also be cooked in the Instant Pot, on the stove, or in a Crock Pot.
• Healthy Spinach Artichoke Dip This dip (actually, all of the ones in this list) uses cottage cheese and Greek yogurt to get the creaminess without the calories. This is another favorite!
• This easy and Healthy Elote Dip Recipe is a crowd pleasing side dish. If you love the flavors of Mexican Street Corn, you’ve got to give this Mexican Corn Dip recipe a try!
• Spicy Mexican Corn Dip I’d say that this hot Corn Dip is good, or easy, or popular–but seriously, it’s amazing. And it’s gotten a healthy makeover!

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Healthy Dill Pickle Chicken Salad

This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.

Course Appetizer, Main Course

Cuisine American

Keyword Dill pickle chicken salad, healthy snack

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 135kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 pound chicken breast about 2 breasts
• 1/3 cup vinegar I use white
• 3/4 cup plain Greek yogurt I prefer 2%
• 3/4 cup cottage cheese
• 1 tsp garlic
• 1 tsp black pepper
• 1 tbsp fresh chives chopped (or 1 tsp dried)
• 1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
• 1 tbsp fresh parsley chopped (or 1 tsp dried)
• 1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers

US Customary – Metric

Instructions

Instant Pot Directions:

• Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
• Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Stove Top Directions:

• Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
• Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Slow Cooker Directions:

• Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
• Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Video

Notes

21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.

Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.

Nutrition

Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post Healthy Dill Pickle Chicken Salad appeared first on My Crazy Good Life.