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

Print

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.

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.

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.

Making homemade turkey breakfast sausage is easy and delicious. I’m going to show you how to make two different kinds, one sweet and one savory. You can pick your favorite or try them both and see what you think–they’re the perfect Weight Watchers zero points breakfast recipe.

Where’s the recipe?

Here at My Crazy Good Life we want our readers to feel comfortable and confident in the kitchen. Because of that, we like to provide lots of helpful information in our posts. Below you’ll find ingredient information, detailed cooking instructions, recipe tips, and calculated weight watchers points. 

If you’re ready to get cooking and don’t need all of that info, you can scroll to the bottom of the page where you’ll find our easy to print Weight Watchers Turkey Sausage Recipe card.

Ingredients for this Weight Watchers Turkey Sausage Recipe

Sweet Sausage Ingredients

• Fat free ground turkey or chicken: lean ground turkey or chicken has less fat than pork sausages, which will help keep your ww personal points down.
• Cinnamon & nutmeg: I love the addition of cinnamon and nutmeg in this sweet sausage recipe. The warmth of these spices complements the apple wonderfully.
• Green apple: A fresh apple is perfect for this recipe, choose green for a nice balance in flavors. The apple gives the sausage a perfect hint of sweetness. 
• Bone broth: There are many store-bought options for incredible bone broth, be sure to look for low sodium bone broth. If you’d like to make your own bone broth you can use this easy chicken crockpot bone broth recipe.
• Salt: to taste

Savory Sausage Ingredients

• Fat free ground turkey or chicken: I typically choose lean turkey for this recipe but ground chicken works great too if you want to make chicken sausages. 
• Garlic: fresh minced garlic will add a zing to these savory sausages! Garlic powder can also be used in a pinch.
• Red onion: freshly chopped onion is best, but you can use onion powder if you don’t have onions on hand.
• Cumin: cumin will add a little spice to these sausages, giving them a more robust flavor.
• Black pepper: the black pepper complements the cumin. Feel free to adjust the amount of pepper to your tastes.
• Bone broth: low-sodium bone or chicken broth is what really gives these sausages their savory flavor.
• Salt: (to taste)

How To Make this Weight Watchers Turkey Sausage Recipe

1. First, put the meat, broth, and spices into a large bowl. Make sure the apples/onion (depending on which type of sausage you’re making) are diced up super small–if they’re too big the sausage patties will have a hard time sticking together.
2. Then mix the ingredients together with your hands. You might be tempted to skip the bone broth, but in addition to its nutritional value, it helps these patties to not dry out.
3. Line a baking dish with parchment paper or a slipmat and then, using your hands, form the sausage mixture into 12 small patties.
4. Cook sausage patties in the oven at 375º for 25 minutes or so. 
5. I like to cook them for about 10 minutes per side. If you’d rather fry them, make sure to count the oil or cooking spray.

Recipe Tips

• This is one of my favorite easy meal prep breakfast recipes that will keep you feeling satisfied for the whole week! To meal prep: 
  • Place your completely cooled, cooked low carb breakfast patties on a baking sheet and cover them with plastic wrap. Once frozen, remove them from the sheet and place them in a freezer-safe airtight container.
  • To re-heat frozen homemade breakfast sausage, warm a large skillet on medium heat. Cook the patties for 8-10 minutes or until warmed through. Alternatively, you can also heat them up in an air fryer!
• If you choose to cook on the stove, a large nonstick skillet can help ensure that the breakfast patties stay together when flipping.
• These sausage patties are healthy because we stuck with clean ingredients and skipped the brown sugar, maple syrup, and other ingredients that are more of a treat instead of a daily meal.
• Protein packed breakfasts are a must on the Weight Watchers Freestyle program. This delicious meal comes out to over 20 g protein per serving!
• All zero point foods should be eaten in moderation. You should not eat until stuffed, you should eat until satisfied. These are the recommendations that Weight Watchers uses on their list of zero point foods so I try and stick to them as well.

Weight Watchers Points

I used the WW app online recipe creator to calculate the ww points using both chicken and turkey and as long as you are using low fat varieties of either the points are the same. 

Serving Sizes: Recipe makes 12 patties. Each serving is 3 patties.

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

Looking for more easy Weight Watchers recipes?

• Air Fryer Ranch Turkey Burgers
• Zucchini Breakfast Casserole with Sausage
• Perfect Instant Pot Turkey Breast
• Spicy Mexican Turkey Meatloaf
• WW Tuscan Chicken Pasta Dish
• Weight Watchers Crack Chicken

Print

Weight Watchers Turkey Sausage Recipe

This Weight Watchers Turkey Sausage Recipe is easy to make and is a healthy breakfast that my whole family loves. 

Course Breakfast

Cuisine American

Keyword Breakfast Sausage, Homemade Sausage, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 285kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Slip Mat
• Mixing Bowls

Ingredients

Ingredients:

Sweet Breakfast Sausage

• 1 lb ground turkey or chicken
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ apple green, diced
• 1/4 cup chicken bone broth low sodium

Optional: salt to taste

Savory Breakfast Sausage

• 1 lb ground turkey or chicken
• 3 tsp garlic
• ⅓ cup red onion
• 1 tsp cumin
• ½ tsp pepper
• ¼ cup bone broth low sodium

Optional: salt to taste

US Customary – Metric

Instructions

Directions:

• First, put the meat, broth, and spices into a large bowl. Make sure the apples/onion (depending on which type of sausage you’re making) are diced up super small–if they’re too big the sausage patties will have a hard time sticking together.
• Then mix the ingredients together with your hands. You might be tempted to skip the bone broth, but in addition to its nutritional value, it helps these patties to not dry out.
• Line a baking dish with parchment paper or a slipmat and then, using your hands, form the sausage mixture into 12 small patties.
• Cook sausage patties in the oven at 375º for 25 minutes or so. I like to cook them for about 10 minutes per side.

Notes

Serving Sizes: Recipe makes 12 patties. Each serving is 3 patties. 0 Blue Plan Points | 1 Green Plan Points | 0 Purple Plan Points | 2022/2023 Plan: 0 Points

Nutrition

Calories: 285kcal | Carbohydrates: 6g | Protein: 55g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 125mg | Sodium: 129mg | Potassium: 722mg | Fiber: 1g | Sugar: 3g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg

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

This recipe is a family favorite, and if we’re being honest it’s the only baked beans recipe I’ll eat. I love that the ingredients minimally processed, that it contains several styles of beans (which are super nutritious), and while this is a perfect side dish, the addition of ground turkey makes these more like a meal. 

During the summer, I love making a double batch of these healthy homemade baked beans and freeze half of the beans at Step 4 for another day. Thaw completely before cooking and impressing your friends at the next BBQ. 

Where’s the recipe?

Here at My Crazy Good Life, we create and write recipes so that anyone can make them – whether you’re brand new to the kitchen or been cooking for years, you’re going to be successful making this recipe.

If you’re new to cooking, go ahead and read the post below before heading to the printable recipe. It will give you ingredient substitutions and information, detailed cooking instructions, and even recipe tips. If you’re a pro in the kitchen, you might want to scroll down to the printable recipe for this Healthy Baked Beans Recipe with Ground Turkey. There you’ll find the ingredient amounts as well as the to-the-point cooking instructions. 

Ingredients in Healthy Baked Beans

• Onions
• Pork & Beans You can use this homemade pork and beans recipe or a can from your grocery store. 
• Kidney beans A great source of fiber and protein
• Black beans Black beans are high in magnesium and folate
• Ground turkey I use turkey that has a low amount of fat
• Brown sugar or honey Either works in this recipe
• Dry mustard If you don’t have dry mustard, you can use regular or dijon mustard
• Vinegar The type doesn’t matter much – either apple cider vinegar or white vinegar
• Ketchup I prefer the no added sugar variety. In a pinch you can use some tomato paste. 

How to make Healthy Baked Beans with Ground Turkey

Note: I drain the liquid out of one can of beans, then set the liquid aside in case the beans look dry after cooking. If you choose to use more than 2 cans of beans, save all of the liquid just in case.

1. Dice and cook the onions in a large pan over low heat. I’ve been buying frozen diced onions, and I have to tell you that they are a game changer!
2. Add the ground turkey to the onions in the pan and saute over medium-high heat until cooked through and there is no more pink left. 
3. While the turkey is cooking, add the remaining ingredients: beans, brown sugar or honey, dry mustard, vinegar, pork and beans, and ketchup to a large baking dish or dutch oven. 
4. When the meat and onions are cooked, add the mixture to your baking dish and mix well. Add a bit of liquid from the beans if it looks dry. 
5. Cook at 350 degrees for an hour. You could also smoke these for an hour – the smoky flavor is delicious!

How to make these beans in the Instant Pot

1. Sauté the meat and onions, then turn the pot off and add 1/2 cup water to the pot.
2. Add the other ingredients to the Instant Pot.
3. Close the lid and set the valve to Sealing.
4. Set on high pressure (or manual) for 8 minutes.
5. Quick release (turn the valve to Venting quickly and allow the steam to shoot out) and enjoy!

Recipe Tips

• You can use any ground meat in place of turkey – including ground beef or ground chicken. If using ground beef, you’ll want to strain the grease after cooking and before adding to your baked beans. 
• You can swap out the types of beans in this recipe based on your preferences or what you have in the pantry. I love using white beans (you can use navy beans, great northern beans, or cannellini beans), pinto beans, and even chickpeas or garbanzo beans. This recipe is very easily adaptable. Adding red beans, white beans, and black beans makes this recipe so colorful. 
• This easy baked beans recipe uses cans of beans, not dry beans. If you’d like to use dry beans, you must cook them first. 
• Looking to add some veggies to this recipe? My article on how to stretch ground beef is helpful if you’re looking to save money but also helpful on how to use less meat in your meals (and use veggies instead!).
• These are easy to meal prep and freeze in single serving containers.

Why are these baked beans a healthy option?

When focusing on a healthy lifestyle, small tweaks make big peaks. You can still enjoy your favorite meals by making small tweaks to them. Use ground turkey instead of beef, use honey or maple syrup instead of white sugar, add veggies where you can. Use this homemade baked beans recipe instead of traditional baked beans in a can. Every little bit helps. 

• I’ve reduced the amount of brown sugar in this recipe and also added the option to replace it with honey. Also, kidney beans and black beans are two of the healthiest beans you can eat–both have more then 10 grams of protein per serving, and more than 10 grams of fiber! Kidney and black beans contain almost 20% of the recommended daily allowance of iron, too.
• Beans are a slow burning carb that will keep you full for a bit. The sugar in this recipe isn’t the best choice, but baked beans are baked beans–they need to be a little sweet.
• Using the homemade pork and beans recipe instead of canned beans is another way to make this recipe healthier. No additives or extra sugars, no bacon that has been sitting in a can on a shelf for a year.

Healthy Eating Plans

Weight Watchers

4 Blue Plan Points | 6 Green Plan Points | 4 Purple Plan Points | 3 2023 Points when using 99% fat free ground turkey and unpacked brown sugar instead of honey.

21 Day Fix / Portion Fix

Each serving contains 1 1/4 yellow containers, 1/2 red container, and 3 teaspoons per serving. The onions end up being such a small amount of the total recipe that I do not count them. 

More Backyard BBQ Recipes

• Sweet Refrigerator Pickles
• Rosemary Lemon Salmon
• Portobello Mushroom Fajitas
• Avocado Stuffed Chicken

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Healthy Baked Beans Recipe with Ground Turkey

This Healthy Baked Beans Recipe makes the best baked beans I've ever had–it's an old family recipe that I've lightened up a bit with ground turkey, various beans, and a homemade pork and beans recipe instead of the canned stuff. 

Course Main Course

Cuisine American

Keyword Baked Beans with Ground Turkey, delicious baked beans, ground turkey, healthy baked beans

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 Servings

Calories 189kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Kitchen Knife
• Cutting Board

Ingredients

• ¾ cup onions
• 1 pound ground turkey or hamburger
• 1 can baked beans or homemade, 14 ounces
• 1 can dark red kidney beans 14 oz can
• 1 can black beans 14 oz can
• ½ cup brown sugar or honey
• 1 tablespoon dry mustard
• 2 teaspoons vinegar apple cider or white
• ⅓ cup ketchup low sugar

US Customary – Metric

Instructions

Stove and Oven Directions

• Dice and cook the onions in a large pan. ¾ cup onions
• Add ground turkey to the onions in the pan. 1 pound ground turkey
• While they turkey and onions are cooking, add all of the other ingredients to a large baking dish. 1 can baked beans, 1 can dark red kidney beans, 1 can black beans, ½ cup brown sugar, 1 tablespoon dry mustard, 2 teaspoons vinegar, ⅓ cup ketchup

  I drain the liquid out of the beans, then set the liquid aside in case beans look dry after cooking.
• When meat and onions are cooked, drain if necessary and add the mixture to your baking dish and mix well.
• Cook at 350 degrees for an hour. If using a smoker, you can cook them in there for an hour–the flavor is delicious! 

Instant Pot Instructions

• Sauté the meat and onions using the sauté function. Add 1/2 cup water. 1 pound ground turkey, ¾ cup onions
• Add all of the other ingredients to the Instant Pot. 1 can baked beans, 1 can dark red kidney beans, 1 can black beans, ½ cup brown sugar, 1 tablespoon dry mustard, 2 teaspoons vinegar, ⅓ cup ketchup
• Set on high pressure (or manual) for 8 minutes. Quick release and enjoy!

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 357mg | Potassium: 442mg | Fiber: 6g | Sugar: 11g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

The post Healthy Baked Beans Recipe with Ground Turkey appeared first on My Crazy Good Life.

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

Where’s the recipe?

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

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

Ingredients in Bacon Wrapped BBQ Meatloaf Bombs

Healthy BBQ Sauce Ingredients

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

Meatloaf Meatballs Ingredients

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

Make Bacon Wrapped BBQ Meatloaf Bombs in the Oven

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

Make Bacon Wrapped BBQ Meatloaf Bombs in the Instant Pot

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

Make Bacon Wrapped BBQ Meatloaf Bombs in the Slow Cooker

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

Recipe Tips

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

Healthy Eating Plans

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

21 Day Fix

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

Weight Watchers

2023 Plan: 5 Points

Looking for more healthy recipes?

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

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Bacon Wrapped BBQ Meatloaf Bombs

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

Course Main Course

Cuisine American

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

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure Release 8 minutes minutes

Total Time 38 minutes minutes

Servings 8

Calories 364kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Baking Sheet
• Crockpot

Ingredients

BBQ Sauce

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

Meatballs:

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

US Customary – Metric

Instructions

Instant Pot:

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

Slow cooker:

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

Oven:

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

Video

Notes

21 Day Fix

makes 8 servings

BBQ Sauce: 1.5 tsp for sweetener

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

Weight Watchers

2023 Points: 5 per serving

Calories and Points calculated using lean ground turkey. 

Nutrition

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

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

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

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

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

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

Where’s the recipe?

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

Ingredients in Weight Watchers Goulash Recipe

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

How to make Weight Watchers Goulash Recipe in the Instant Pot

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

How to make Weight Watchers Goulash Recipe on the stovetop

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

Recipe Tips

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

Weight Watchers Points

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

More Weight Watchers Instant Pot Recipes

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

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Weight Watchers Goulash Recipe

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

Course Main Course

Cuisine American

Keyword Goulash, instant pot, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 165kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Food processor
• Sealing Rings

Ingredients

Ingredients:

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

US Customary – Metric

Instructions

Instant Pot Directions:

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

Stovetop Directions:

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

Video

Notes

Tips:

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

Weight Watchers Points:

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

Nutrition

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

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

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

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

Where’s the recipe?

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. If you’d like to skip over the detailed ingredient and cooking instructions, recipe tips, and diet information, please simply scroll to the bottom of the page where you will find the easy to print recipe for these Weight Watchers Swedish Meatballs with Ground Turkey.

Why is this a healthy recipe?

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

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

Ingredients in Weight Watchers Turkey Swedish Meatballs

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

Recipe Tips

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

Struggling to cook your meatballs?

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

How to make WW Swedish Meatballs in the Instant Pot

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

Serve this delicious meal with:

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

Weight Watchers Swedish Meatballs Points

More Weight Watchers recipes

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

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Weight Watchers Swedish Meatballs

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

Course Main Course

Cuisine American

Keyword Swedish Meatballs

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 221kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Mixing Bowls

Ingredients

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

Optional, not included in the points count

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

Instructions

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

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

Alternate meatball instructions:

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

Notes

Weight Watchers Program Information: 

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

Notes:

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

Nutrition

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

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

I’ve been trying to perfect these meatballs for some time, but figuring out how to make meatballs in the Instant Pot wasn’t as cut and dry as I thought it should be. My #1 issue was that I’d try to saute the meatballs and they would fall apart.

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on my site. To better serve everyone here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts.

If you’d like to skip over the tips, nutritional information, special diet information and meal prep info, please simply scroll to the bottom of the page where you will find the easy to print recipe for these Instant Pot Italian Meatballs.

Ingredients for pressure cooker meatballs:

This method works for any meatball recipe! For this post, I made my favorite easy Italian meatballs.

• Ground Beef: You can also use ground turkey to lower the saturated fat in this recipe.
• Egg: The common belief is that eggs are added to meatballs for moisture, but that isn’t it. They are added to the mixture to bind everything together.
• Rolled Oats: Whole grains to give the meatballs more texture.
• Parmesan Cheese: You can use any Parmesan you prefer, but I highly recommend getting fresh and grating it yourself. It is truly a better flavor!
• Spices: Freshly minced garlic, Italian seasoning, and red pepper flakes add the Italian flavors to this recipe.

How to prepare Instant Pot Meatballs:

This recipe will take about 30 minutes from start to finish.

1. In a large bowl mix together ground beef, eggs, rolled oats, Parmesan cheese, garlic, Italian seasoning, and red pepper flakes until well combined.
2. Using a cookie scoop or rounded tablespoon, scoop out 24 meatballs and roll with your hands. If you’re following a specific diet, this is where your containers/points/calories are calculated from, so the goal is 24 meatballs :)
3. Place the meatballs onto a cookie sheet and put them in the freezer for at least 15 minutes. You want the meatballs to be frozen enough to easily handle without them losing their shape.
4. While your meatballs chill, add 1/2 cup of water to the bottom of the silver Instant Pot insert, then place your trivet in the bottom.
5. Once your meatballs are chilled, place them on top of the trivet. You can stack them if necessary.
6. Close and lock the lid and place the pressure valve in the sealing position. Cook on high pressure for 8 minutes.
7. Once to cook time is complete, allow the pot to naturally release pressure for 5 minutes. After 5 minutes, move the valve to Venting and quick release the remainder. Remove the lid and set it aside.
8. Carefully remove the trivet and gently pull apart any stuck meatballs. Alternatively, you can remove the meatballs with tongs–just be careful not to burn yourself on the sides of the pot.
9. Serve the meatballs immediately or store in the fridge up to 5 days.

Recipe Tips:

• You can substitute equal amounts of whole wheat bread crumbs for the rolled oats.
• For extra flavor, you can add beef stock to the bottom of your pot in place of water.
• I don’t recommend cooking the meatballs in spaghetti sauce. Things like tomato sauce and crushed tomatoes tend to trigger your Instant Pot’s burn warning. Instead, add the sauce after your meatballs are finished cooking and turn on the sauté feature to get everything heated up.
• You can add more red pepper flakes if you like your meatballs spicy, or leave the red pepper out if you don’t.
• I don’t salt my recipes so that you can add salt and pepper to taste.

Meal Prep and Freezing Tips:

• I love making these and freezing them for a quick meal–you can keep them in the freezer for up tp 2 months.
• Make sure the meatballs are individually frozen before adding them to a freezer bag or container, otherwise they’ll all stick together. I like to lay mine on a baking sheet to freeze, or in a single layer in a freezer bag.
• If you’d like to make meatballs without the seasonings, just leave them out–the way you make the recipe won’t change. You can add the seasonings to the top of the meatballs when reheating if you’d like.

Healthy Eating Plans:

Weight Watchers: We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information. Weight Watchers has told us that this is the most accurate way to calculate points for a recipe since ingredient brands can vary so much. Points were figured using 96% lean ground beef.

2023 points: 4 | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

Ultimate Portion Fix:

• For the entire recipe: 4 1/2 Red Containers, 1/2 Blue Container, 1 Yellow Container.
• Per Serving: 1 Red Container, 1/4 Yellow container, 1/8 Blue Container (I do not count this unless I have more than one serving).

2B Mindset: This recipe is a great one for your lunch or dinner protein requirement. Make sure to add in your other Plate It! macros as needed.

Looking for more Instant Pot Recipes?

Here are some of my favorite Instant Pot Meatball Recipes:

• Instant Pot Swedish Meatballs
• Teriyaki Meatballs with brown rice

And some more delicious and healthy recipes:

• Healthy Instant Pot Lasagna
• Instant Pot Sweet Potato Chili
• Instant Pot Breakfast Frittata

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Instant Pot Italian Meatballs

These Instant Pot Meatballs (without sauce) can be made in any electric pressure cooker. Just roll, freeze for a few minutes, and pressure cook for a no stress dinner.

Course Main Course

Cuisine American

Keyword easy meal prep, instant pot, meatballs

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 262kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 1 lb ground beef extra lean
• 1 egg
• ⅓ cup rolled oats
• 2 tbsp Parmesan cheese grated
• 4 cloves garlic minced
• 2 tbsp Italian seasoning
• 1 tsp crushed red pepper flakes

US Customary – Metric

Instructions

• In a large bowl mix together ground beef, egg, rolled oats, Parmesan cheese, garlic, Italian seasoning, and red pepper flakes until well combined. 1 lb ground beef 1 egg ⅓ cup rolled oats 2 tbsp Parmesan cheese 4 cloves garlic 2 tbsp Italian seasoning 1 tsp crushed red pepper flakes
• Using a cookie scoop make 24 meatballs and use your hands to roll them into a ball.
• Place meatballs onto a cookie sheet and put them in the freezer for at least 15 minutes.
• While your meatballs chill, add 1/2 cup of water to the bottom of the Instant Pot and then place your trivet in the bottom.
• Place chilled meatballs on the trivet.
• Close and lock the lid and place the pressure valve in the sealing position.
• Pressure cook on high for 8 minutes.
• Let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
• Gently remove the trivet and separate any stuck meatballs. Serve immediately or store in the fridge for up to 5 days.

Notes

• You can substitute equal amounts of whole wheat bread crumbs for the rolled oats.
• For extra flavor you can add beef stock to the bottom of your pot in place of water.
• I don’t recommend cooking the meatballs in spaghetti sauce. Things like tomato sauce and crushed tomatoes tend to trigger your Instant Pot’s burn notice. Instead add the sauce after your meatballs are finished cooking and turn on the Saute feature to get everything heated.
• You can add more red pepper if you like it spicy, or leave it out if you don’t.
• Add salt and pepper to taste.

Weight Watchers: 2023 Points: 4 | 4 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

Ultimate Portion Fix: For the entire recipe: 4 1/2 Red Containers, 1/2 Blue Container, 1 Yellow Container. Per Serving: 1 Red Container, 1/4 Yellow container, 1/8 Blue Container (I do not count this unless I have more than one serving).

Nutrition

Calories: 262kcal | Carbohydrates: 8g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 140mg | Potassium: 459mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

The post No Fail Instant Pot Meatballs appeared first on My Crazy Good Life.

You can make this delicious recipe for lunch, dinner, or as a quick and easy way prep for the week ahead! Our peppers heat up well and are a great way to stay organized and supports your healthy lifestyle.

Making a delicious dinner that I don’t have to hover over in the kitchen is a win! Our pizza stuffed peppers are 21 Day Fix friendly and perfect for all healthy eaters…with the added bonus of being delicious enough to sneak past the whole family.

My family loves to customize the stuffed peppers with their favorite pizza toppings. Picture all the flavorful possibilities – pepperoni slices, red pepper flakes, garlic powder, black olives, Italian seasoning, anything is possible.

Where’s the Recipe?

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

If you’d like to skip past the ingredient details, recipe tips, nutritional information and healthy eating plans, simply scroll down to the bottom where you’ll find the easy to print this Pizza Stuffed Peppers recipe.

Ingredients in Pizza Stuffed Peppers

• Olive oil
• Italian turkey sausage: If you like a bit more spice, go for hot Italian sausage.
• Marinara: We prefer to look for marinara with lower sodium and less added sugar.
• Bell peppers: green peppers, yellow peppers, orange peppers, red peppers, any color of bell pepper you have will be perfect.
• Water
• Mozzarella cheese
• Optional: Other toppings such as fresh basil, chopped pepperoni, roasted garlic, sea salt, pepper, etc.

How To Make Pizza Stuffed Peppers in the Slow Cooker

1. In a large skillet, cook sausage until browned.
2. Stir in marinara sauce.
3. Cover and cook 5 minutes.
4. Spoon sausage mixture into peppers and pour remaining sauce over peppers.
5. Top with cheese.
6. Place in an even layer in the ninja foodi/slow cooker, add water, and select the high slow cook setting for 1 hour.
7. After your peppers have been slow cooking on high for one hour, if using the Ninja Foodi, set it to air crisp at 325º. Keep an eye on these as it will just take a few minutes to melt the cheese and crisp up the peppers a bit. Feel free to add additional minutes if they aren’t crisping up to your liking. You don’t want to burn the cheese or the peppers.
8. If any you have any remaining leftovers, store in an airtight container and store in refrigerator once they are cooled to room temperature.

How to make Pizza Stuffed Peppers using the Stovetop/Oven

1. In a large skillet, add olive oil and cook sausage until browned.
2. Stir in marinara sauce.
3. Cover and cook for 5 minutes.
4. Place peppers in a baking dish or baking sheet, fill the pepper halves with the sausage mixture, pour remaining sauce over peppers.
5. Top with cheese or any other favorite pizza ingredients if you’d like.
6. Cook at 350* for 30 minutes.

Healthy Eating Plans

The 21 Day Fix

Whole Recipe: 4 red containers, 5 1/2 green containers, 3 blue containers

1 Pepper: 1 red container, 1 1/3 green container, 3/4 blue container

Containers Breakdown:

– turkey sausage, ground: 4 Red containers

– low sugar marinara 1.5 Green containers

– bell peppers, halved 4 Green containers

– mozzarella cheese 3 Blue containers

One serving: 1/2 red container, 2/3 green container, just under 1/2 blue container

You can easily add mushrooms, jalapenos, or any other pizza toppings that you love! If you change it up remember to calculate (or recalculate) to get an accurate tally of your containers for the recipe.

Weight Watchers Points

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 points: 3 (when using fat free cheese)

Trim Healthy Mama

This is an S recipe for THM and you’ll need to use sugar free marinara sauce!

More slow cooker recipes

• Healthy Slow Cooker Pot Roast Recipe
• Crock Pot Pork Carnitas
• Crockpot Stuffed Pepper Soup
• Crock Pot Chicken Fajitas

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Slow Cooker Pizza Stuffed Peppers

We have created the healthiest way to take care of your pizza cravings. Our Pizza Stuffed Peppers are a tasty low carb twist on the classic dish that will not disappoint.

Course Main Course

Cuisine American

Keyword Pizza Stuffed Peppers

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 People

Calories 156kcal

Author Becca Ludlum

Equipment

• Crockpot
• Baking Sheet
• Enameled Cast Iron Pan

Ingredients

• olive oil 1 spray
• 1 lb ground turkey sausage Italian
• 1 ½ cups marinara sauce low sugar
• 4 bell peppers halved
• 4 tbsp water
• 1 cup mozzarella cheese

Instructions

How To Make Pizza Stuffed Peppers in the Slow Cooker

• In a large skillet, cook sausage until browned. olive oil, 1 lb ground turkey sausage
• Stir in marinara sauce. 1 ½ cups marinara sauce
• Cover and cook 5 minutes.
• Spoon sausage mixture into peppers and pour remaining sauce over peppers. 4 bell peppers
• Top with cheese. 1 cup mozzarella cheese
• Place in an even layer in the ninja foodi/slow cooker, add water, and select the high slow cook setting for 1 hour. 4 tbsp water
• After your peppers have been slow cooking on high for one hour, if using the Ninja Foodi, set it to air crisp at 325º. Keep an eye on these as it will just take a few minutes to melt the cheese and crisp up the peppers a bit. Feel free to add additional minutes if they aren't crisping up to your liking. You don't want to burn the cheese or the peppers.
• If any you have any remaining leftovers, store in an airtight container and store in refrigerator once they are cooled to room temperature.

How to make Pizza Stuffed Peppers using the Stovetop/Oven

• In a large skillet, spray olive oil and cook sausage until browned. olive oil, 1 lb ground turkey sausage
• Stir in marinara sauce. 1 ½ cups marinara sauce
• Cover and cook for 5 minutes.
• Place peppers in a baking dish or baking sheet, fill the pepper halves with the sausage mixture, pour remaining sauce over peppers. 4 bell peppers
• Top with cheese or any other favorite pizza ingredients if you’d like. 1 cup mozzarella cheese
• Cook for 30 minutes at 350.

Notes

Healthy Eating Plans

The 21 Day Fix

Whole Recipe: 4 R, 5.5 G, 3 B

1 Pepper: 1 red container, 1 1/3 green container, 3/4 blue container

Containers Breakdown:

– turkey sausage, ground: 4 Red containers

– low sugar marinara 1.5 Green containers

– bell peppers, halved 4 Green containers

– mozzarella cheese 3 Blue containers

One serving: 1/2 red container, 2/3 green container, just under .5 blue container

You can easily add mushrooms, jalapeños, or any other pizza toppings that you love! If you change it up remember to calculate (or recalculate) to get an accurate tally of your containers for the recipe.

Trim Healthy Mama

This is an S recipe for THM and you’ll need to use sugar free marinara sauce!

Weight Watchers Points:

3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points | 2023 Points: 3 (when using fat free cheese) 

Nutrition

Calories: 156kcal | Carbohydrates: 7g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 645mg | Potassium: 421mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2199IU | Vitamin C: 81mg | Calcium: 92mg | Iron: 1mg

The post Pizza Stuffed Peppers appeared first on My Crazy Good Life.