This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

Print

Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

Weight Watchers Buffalo Chicken Dip is one of my favorite recipes to make for healthy game days. It’s a great option for when you’re craving buffalo chicken wings but don’t want to blow all of your myWW points. 

For this recipe I’ve ditched the unhealthy cream cheese and used a blended mixture of cottage cheese and Greek yogurt–blended is important because the cottage cheese loses its chunky texture and the Greek yogurt loses its tangy flavor. The best part is, this WW Buffalo Chicken Dip is a zero points recipe for blue and purple plans, as well as for the new 2023 points plan!

Where’s the recipe?

I am committed to providing a ton of helpful information in each recipe to better serve all of my readers–from beginner cooks up to advanced ones. I include recipe tips, meal prep information, and WW smart points and information in each post.

If you’d like to skip over the detailed information, simply scroll to the bottom of the page where you will find the printable recipe card for this Weight Watchers Buffalo Chicken Dip with Greek yogurt.

Ingredients in Weight Watchers Buffalo Chicken Dip

• Chicken breasts: boneless chicken breast are an excellent source of lean protein. Studies show that increasing your protein intake can help you feel fuller for longer. Sign me up!
• Fat free Cottage cheese: Fat free cottage cheese is low calorie and has fewer points than the full fat version. Blending the cottage cheese with the Greek yogurt creates a creamy texture that’s perfect for this healthier buffalo chicken dip.
• Fat free plain Greek yogurt: Same thing goes with the yogurt. Fat free Greek yogurt is what makes this a zero point buffalo chicken dip.
• Frank’s Hot Sauce: Not buffalo wing sauce–just original Red Hot. 
• Ranch seasoning: No need to buy ranch dressing, you can easily make your own, healthier, ranch seasoning with just a few simple ingredients. These are my favorite spices to make up that ranch flavor: garlic powder, onion powder, dill, parsley, pepper.

How to Make WW Buffalo Chicken Dip in the Instant Pot

1. Cook the chicken: First, add your frozen chicken breasts to the Instant Pot and then cover them with 1 cup of water. Close and lock the lid, and then turn the pressure valve to Sealing. Select Pressure Cook (high) and set the timer for 12 minutes.
2. Prepare the Buffalo Ranch Sauce: Next add cottage cheese, Greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Then blend on high until well combined and smooth. This will take about one minute. You may have to stop and scrape the sides to evenly mix it all together.
3. Natural Release: Once the cooking time is complete, allow the pressure to naturally release (this means don’t manually move the valve back to Venting. Allow the pot to sit, untouched, until the steam releases slowly on its own. This will allow the chicken to retain the most moisture and not be dry).
4. Shred the Chicken: When the pressure valve drops, remove the lid of your Instant Pot, and then drain and shred your chicken. I love using a stand mixer to shred meat, but two forks works just as well.
5. Make the dip: Turn your Instant Pot to sauté and add the contents of your blender. Once the sauce begins to bubble, turn off the heat and add the shredded chicken breast.
6. Brown the top (optional): If you’d like, pour the contents of your pot into a baking dish and stick the dip under the broiler to brown for a minute or so!
7. Serve: Top as desired with goat cheese, blue cheese, or diced green onions. Serve immediately or refrigerate and serve cold.

How to Make Weight Watchers Buffalo Chicken Dip in the Crock Pot

1. Place chicken in the slow cooker and cook on high for 4 hours.
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. 
3. Shred your cooked chicken and stir in the sauce from your blender. 
4. Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

How to Make WW Buffalo Chicken Dip on the Stove

1. First, place your chicken in a large pot and cover with water. Then boil over high heat for about 15 minutes or until chicken is cooked and reaches 165 degrees.  
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. 
3. Next, drain and shred your chicken and then stir in the sauce from the blender. 
4. Finally, top as desired with shredded cheese, goat cheese, blue cheese crumbles, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Recipe Tips

• Use a stand or hand mixer to easily and evenly shred your chicken
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like Greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with 1/4 cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, not buffalo sauce, to keep your personal points low. Buffalo sauce has SO many unnecessary extra ingredients that can cause weight retention and/or gain. I love using this easy recipe to satisfy my craving for buffalo wings.
• To use rotisserie chicken in this recipe, skip cooking the chicken and head right into blending your cottage cheese, Greek yogurt, and spices.
• Here are some of my favorite ways to serve this skinny buffalo chicken dip:
  • Stuffed inside mini bell peppers
  • As a dip for carrots, celery sticks, and cucumbers
  • As a dip with whole wheat crackers
  • In a pita
  • In a tortilla wrap
  • On top of a salad
  • With tortilla chips

Weight Watchers Points

I used the WW app to calculate the points for this healthy appetizer.

For every 1/2 cup serving, count 0 2023 Points, 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan Points.

More Delicious WW Dip Recipes

These Weight Watchers Recipes have points already calculated for you for Blue, Green, and Purple myWW plans as well as 2022/2023 Points Plan:

• Weight Watchers Crack Chicken Dip
• Healthy Spinach Artichoke Dip
• Dill Pickle Chicken Dip
• Spicy Mexican Corn Dip
• Buffalo Cauliflower Dip with Chicken

Print

Weight Watchers Buffalo Chicken Dip

This Weight Watchers Buffalo Chicken Dip with Greek Yogurt is a high protein recipe that's easy to make in the Instant Pot, Crock Pot, or right on the stove.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Dip, healthy, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 157kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Food processor

Ingredients

• 2 lbs chicken breasts frozen
• ¾ cup cottage cheese 1%
• ¾ cup Greek yogurt plain fat free
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill
• ½ tsp dried parsley
• ¼ tsp black pepper
• ¾ cup hot sauce Frank's Hot Sauce, not buffalo sauce

Optional toppings: Shredded cheddar cheese, goat cheese, green onions

Instructions

Instant Pot:

• Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes. 2 lbs chicken breasts
• Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
• Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.  
• Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.

Crockpot:

• Place chicken in the crockpot and cook on high for 4 hours. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Shred your cooked chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Stovetop:

• Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ½ tsp dried parsley, ¾ cup hot sauce
• Drain and shred your chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Video

Notes

Weight Watchers Plan Points: 

Each serving size is ½ cup. Using fat free yogurt and cottage cheese, 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0

Counts do not include optional toppings.

Recipe tips

• Use a hand or stand mixer to easily and evenly shred your chicken every time.
• This recipe keeps in the fridge for up to 6 days, so it is great for meal prep.
• Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with ¼ cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, do not use buffalo sauce because it has so many filler ingredients.

Nutrition

Calories: 157kcal | Carbohydrates: 2g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 915mg | Potassium: 464mg | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Weight Watchers Buffalo Chicken Dip appeared first on My Crazy Good Life.

I use this method to make Instant Pot hard boiled eggs every single time. I can make enough hard boiled eggs to fill all of my meal prep needs and have some for a healthy snack for the family to snack on! 

When you need to make some hard boiled eggs in a hurry this is the best way to make them. There’s no muss, no fuss, no waiting for water to boil, they’re done in just 5 quick minutes. Get ready to enjoy the perfect hard-boiled eggs made perfect in the Instant Pot! 

This is just another one of the many ways that the Instant Pot makes things so much quicker and easier. Everything from Instant Pot Meal Prep, to less hands on cooking time in the kitchen. The Instant Pot makes cooking a breeze.  

If you haven’t purchased one, click here to see which Instant Pot is right for you! You’ll see all of the features, accessories, uses, and more.

Where’s the Recipe?

Here at My Crazy Good Life we have a range of readers who use our recipes. Some are beginners in the kitchen, while others are pros. With this in mind, we are dedicated to providing detailed instructions, recipe tips, nutrition information, healthy eating plan information, and more! 

If you are feeling confident and ready to start, simply scroll down to the bottom of the page to find our easy to print Perfect Instant Pot Hard Boiled Eggs recipe. 

Ingredients in Perfect Instant Pot Hard Boiled Eggs

• Eggs: Large eggs, medium eggs, whatever you have on hand. Just be sure to use fresh eggs, not old eggs. The age of the egg has a lot to do with how your hard-boiled eggs will turn out! 
• Water: Water is key for all forms of pressure cooking. The water at the bottom of the rack will boil and create the pressure to cook the eggs. 

How to Make Perfect Instant Pot Hard Boiled Eggs in the Instant Pot

1. Place metal rack or egg trivet inside the Instant Pot.
2. Places eggs on top of the metal rack.
3. Add 1 cup of water to the bottom of your Instant Pot if using a 6-quart IP. If using an 8-quart IP, increase the water to a 1 1/2 cups.  
4. Close, and place the lid on the instant pot making sure the steam valve is sealed. 
5. Set the manual/high pressure/pressure cook setting for 5 minutes.
6. Use the natural release for 5 minutes, then quick pressure release the rest of the remaining pressure.
7. Transfer the eggs to an ice cold water bath.
8. Peel and enjoy!

Recipe Tips

• Cooking eggs in the Instant Pot make the best hard boiled eggs. 
• I’ve boiled as few as 5 and as many as 18 eggs at one time in my Instant Pot with no time change, there is no specific amount that is required or necessary for the hard boil eggs to turn out perfectly. 
• Instant Pot Hard Boiled Eggs High Altitude: Elevation affects the cook time because the Instant Pot needs more time to cook in higher elevation. If you live at high altitude, you might have to add a minute or two to your cook time. Our high-altitude guide can help you nail down the perfect amount of time necessary for cooking your eggs. 
• Egg age is also important, I find the fresher the eggs the more likely i’ll end up with perfect hard boiled eggs. 
• If you prefer soft-boiled eggs, cook for 4 minutes and manually quick release immediately after the cooking process.
• The ice bath is key and important to have as much ice as possible. It stops the cooking process and helps you avoid getting the green rings that appear on eggs if you overcook the eggs. The green rings aren’t harmful, just ugly. 
• If you have any eggs remaining, store any peeled eggs in an airtight container. Unpeeled eggs will remain fresh for up to five days in the refrigerator. 
• You might modify the amount of time the eggs cook in the instant pot. Give it a few times and be gracious with your learning curve–you’ll find the perfect amount of time that will yield your favorite type of boiled egg and consistency of the egg yolks.

Healthy Eating Plans

Weight Watchers

Serving size: 1 egg

0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

21 Day Fix / Portion Fix

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Other Delicious Egg Recipes

• Healthy Egg Salad (without peeling eggs!)
• Instant Pot Cauliflower Potato Salad
• Tuna Macaroni Salad
• Healthy Starbucks Egg Whites Bites

Print

Perfect Instant Pot Hard Boiled Eggs

You might not think that hard boiled eggs are a pain to make…unless you’ve been there, struggling to peel them, only to realize that they are either over or under boiled.

Course Snack

Cuisine American

Keyword hard boiled eggs, instant pot

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 3 person

Calories 126kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet
• Sealing Rings

Ingredients

• 6 Eggs
• 1 Cup Water (for 6 qt Instant Pot)

Instructions

• Place metal rack or trivet inside the Instant Pot.
• Places eggs on the metal rack. 6 Eggs
• Add 1 Cup of water to the bottom of the Instant Pot. 1 Cup Water
• Use the manual setting for 5 minutes.
• Allow the pressure/steam to release naturally for 5 minutes, then release steam manually.
• Place hard boiled eggs in cold water.
• Peel and enjoy

Video

Notes

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Weight Watchers 1 Egg: 0 Points on the 2023 Plan| 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 129mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

The post Perfect Instant Pot Hard Boiled Eggs appeared first on My Crazy Good Life.

With our new healthy egg salad recipe, you’ll have the delicious flavors of egg salad, made with simple ingredients, without all the hassle. It’s quick and easy. Perfect for meal prep and healthy lunches throughout the week or you can whip up a batch on those busy weeknights when everyone seems to be running in different directions.

This is our new favorite way to make egg salad. It will also be the easiest way to make egg salad, and will leave you enjoying the best egg salad ever.

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to feel empowered and successful in the kitchen. We also understand that our readers have varying degrees of confidence in the kitchen, and we want to be mindful of your time. If this is your first time in the kitchen, or you are new here, we are confident that you’ll be able to cook this recipe with ease.

Our recipes are written to include ingredient information, detailed cooking instructions, helpful recipe tips, and healthy eating plans and nutrition calculations. However, if you are ready to cook without our tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Healthy Egg Salad recipe.

Ingredients in Healthy Egg Salad Recipe

• Eggs: The main ingredient – fresh eggs are the best. You’ll use the whole egg in this recipe, including both the egg whites and egg yolk.
• Plain yogurt: Plain greek yogurt also works, but you’ll need to recalculate your healthy eating plans since they were originally calculated with fat-free yogurt. This is a healthier option than using sour cream, and will yield a more creamy egg salad.
• Mustard: A classic in the traditional egg salad recipe – both regular or dijon mustard are perfect in the recipe, I just prefer a spicy brown mustard.
• Paprika: Paprika is a great way to add a little unique flavor and color to your healthy egg salad.
• Parsley: Fresh or dried parsley are delicious in this easy recipe.
• Chopped celery: Look for crisp celery sticks, the more crisp the better. Celery gives the egg salad a boost of nutrients and a nice crunch.
• Salt & Pepper: to taste

How to this make Healthy Egg Salad Recipe

Instant Pot:

1. Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of hot water to the Instant Pot insert, then carefully lower the bowl of eggs to rest of the trivet. You can also hard-boil the eggs first, but this way is faster with no peeling.
2. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
3. Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the eggs cool to room temperature then slice the eggs into small pieces or cubes.
4. Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in the refrigerator until ready to serve.
5. Serve over a few lettuce leaves and tomatoes to make a wrap.

Oven:

1. Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through.
2. Remove the pan from the oven and let it cool.
3. Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced tomatoes when ready.

Crockpot/Slow Cooker:

1. Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker.
2. Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 – 2 hours. When the yolks are set remove the bowl and let the eggs cool.
3. Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes.

Recipe Tips

• Don’t scramble your eggs after cracking them. For the true feel of egg salad, you’ll want to keep the egg yolk and egg whites distributed as they come from the egg.
• Feel free to add fresh dill or green onions to your egg salad if you aren’t a fan of the flavor of parsley.
• If your Instant Pot didn’t come to pressurize, you didn’t use enough water.
• If you need to chill the egg mixture faster, feel free to add cold water into an ice bath in a separate large bowl. Nest your small or medium bowl of eggs on top of the other bowl to chill quickly.
• You can also serve this over a bed of greens, whole grain bread, or slices of whole wheat bread. Be sure to recalculate your healthy eating amounts if you make these changes.
• Store any remaining egg salad in an airtight container.

Healthy Eating Plans

21 Day Fix

Servings: 4

Portion Size: 3/4 cups (about 2 eggs)

Container Counts Full Recipe:

5 Red

1/2 Green

Container Counts Per Serving:

1 1/4 Red, negligible green

Weight Watchers Points

0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points | 2023 points: 0

Trim Healthy Mama

You can enjoy this egg salad recipe as an S recipe but you’ll need to use greek yogurt.

Healthy Recipes for your Lunch Meal Plan

• Ground Turkey Lettuce Wraps
• Lunch Charcuterie Board
• Instant Pot Lentil Tacos
• Vegan Chili Recipe

Print

Healthy Egg Salad Recipe

We're going to blow your mind with our twist on the classic egg salad recipe. The days of spending all of your time meticulously peeling your hard-boiled eggs are a thing of the past.

Course Main Course

Cuisine American

Keyword Egg Salad

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 158kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 8 eggs hard boiled , chopped
• ¾ cup yogurt plain
• 2 tsp mustard spicy brown
• ½ cup celery chopped
• ½ tsp paprika
• 1 tsp parsley

optional: Salt and pepper to taste

Instructions

Instant Pot:

• Crack the eggs into an oven safe bowl that fits in the Instant Pot insert. Add 1 cup of water to the Instant Pot insert, then carefully lower the bowl of eggs to rest on the trivet. You can also hard-boil the eggs first, but this way is faster. 8 eggs
• Close the lid and turn the pressure valve to sealing. Cook on high pressure for 6 minutes, then let the pressure release naturally.
• Remove the lid and carefully lift the bowl from the Instant Pot. The bowl will be hot. Let the
  eggs cool to room temperature then slice the eggs into cubes.
• Gently mix in the yogurt, brown mustard, celery, paprika, parsley, and salt. Chill in therefrigerator until ready to serve. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley
• Serve over a few leaves of lettuce and tomatoes to make a wrap.

Oven:

• Preheat oven to 350 degrees F. Crack the eggs into an oven safe bowl or pan. Bake the eggs for 20-25 minutes, until the yolks are cooked all the way through. 8 eggs
• Remove the pan from the oven and let it cool.
• Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad. Serve over leaves of lettuce and sliced of tomatoes when ready. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley

Slow cooker:

• Crack the eggs into an oven safe bowl that fits inside your slow cooker. Add 2 cups water to the slow cooker and place the bowl of eggs into the slow cooker. 8 eggs
• Cover the slow cooker with the lid. Cook the eggs on high heat for 1 1/2 – 2 hours. When the yolks are set remove the bowl and let the eggs cool.
• Slice the eggs into cubes. Mix in the remaining ingredients. Chill the egg salad until ready to serve. Serve over leave of lettuce and slices of tomatoes. ¾ cup yogurt, 2 tsp mustard, ½ cup celery, ½ tsp paprika, 1 tsp parsley

Video

Notes

Serving: 4 Portion size: 3/4 cups (about 2 eggs) 5 R 1/2 G 1 serving: 1 1/4 R, negligible green

Weight Watchers: 0 Blue Plan Points | 5 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0

Nutritional info and Freestyle Points calculated using plain, fat-free yogurt. 

Nutrition

Calories: 158kcal | Carbohydrates: 3g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 333mg | Sodium: 185mg | Potassium: 225mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg

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The post Healthy Egg Salad Recipe 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.

No matter how you choose to make these gyro chicken bowls, you’re going to love how easy they are. Making this healthy meal in the Instant Pot is quick and easy but you can also use the stove and oven, or your Crockpot.

Where’s the recipe? 

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

If you’re looking for detailed ingredient and recipe information, read the article below before heading to the recipe. If you feel pretty confident in the kitchen, feel free to scroll right down to the printable recipe where you’ll find the ingredient amounts and basic cooking instructions for these Chicken Gyro Bowls with Homemade Tzatziki sauce.  

Ingredients in these Chicken Gyro Bowls

• Spaghetti squash
• Chicken thighs (or chicken breasts)
• Olive oil
• Spices: garlic powder, dried oregano, dried rosemary, black pepper, and fresh basil
• Fresh vegetables: cucumber, cherry tomatoes, and red onion 

Ingredients in the Homemade Tzatziki Yogurt Sauce

• Unflavored Greek yogurt
• Cucumber: Remove the peels and seeds and chop very small
• Spices: Minced garlic, black pepper, and fresh dill

How to make Chicken Gyro Bowls in the Instant Pot

1. Cut the spaghetti squash in half and scoop out the seeds in the middle with a spoon. 
2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and boneless skinless chicken thighs. The chicken should be completely covered in olive oil and seasoning.
3. Turn the Instant Pot to sauté. When the Instant Pot is HOT, sauté the chicken on each side for 2-3 minutes. You’re not cooking the chicken all the way–just searing the outside to keep the flavor in. After 2-3 minutes each side, remove the chicken from the pot and set aside.
4. Add 1 cup of water the Instant Pot and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash. The trivet is keeping the food out of the liquid for you, so it doesn’t overcook.
5. Close the lid, turn the valve to Sealing, and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally. The contents of the pot will still be cooking as the pressure is releasing. This slow release helps the chicken to stay tender and allows the spaghetti squash to cook through. 
6. While the chicken and squash are cooking, make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal. 
7. Remove the chicken and spaghetti squash from the pot with tongs. Chop the chicken while the spaghetti squash cools. When the spaghetti squash is cool enough to handle, use a fork to scoop out the “noodles.” They should come right out. 
8. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, fresh cucumbers, tomatoes, red onions, and basil. Top with the homemade tzatziki sauce.

How to make Chicken Gyro Bowls on the Stove/Oven 

1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down on a baking pan. Bake for 30-45 minutes or until the squash is fork tender.
2. In a large bowl, mix together all the ingredients for the chicken–olive oil, spices, and chicken. The chicken should be completely covered in olive oil and seasoning.
3. Heat a large skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until the internal temperature reacher 165 degrees. Remove the chicken from the heat and dice.
4. Make your homemade Tzatziki sauce by mixing together the Greek yogurt, diced cucumbers, minced garlic, black pepper, and fresh dill. Place in the fridge to chill while you finish the rest of the meal.
5. When the spaghetti squash is done cooking, allow it to cool and then scoop out the noodles.
6. Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, and fresh basil. Top with homemade Tzatziki sauce.

How to make Chicken Gyro Bowls in the Crockpot

1. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the bottom of the slow cooker.
2. In a large bowl, mix together all the ingredients for the chicken marinade – olive oil, spices, and chicken thighs. The chicken should be completely covered in olive oil and seasoning.
3. Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
4. Add 1/2 cup water the slow cooker, then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
5. Remove the spaghetti squash and let it cool before scooping out the “noodles.” Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, and fresh basil. Top with Tzatziki sauce.

How to make homemade tzatziki sauce:

In a small bowl, combine all ingredients until they’re mixed, then chill in the fridge: 

• plain Greek yogurt
• cucumber peeled, seeded, and chopped very small
• minced garlic
• black pepper
• fresh dill

Recipe Tips

• Feel free to add any delicious toppings you might love. Some suggestions are feta cheese, a squeeze of lemon juice, or kalamata olives.
• Not wanting a bowl tonight? Stuff this into warm pita bread for a delicious meal. 
• Spaghetti squash makes this a low carb meal, but if you’d like to use brown rice instead, it’s a delicious swap. 
• For meal prep, I prefer to keep the ingredients in separate containers until I assemble the bowls. This makes it easy to heat the squash and chicken but keep the fresh veggie toppings cold. 
• Chicken and cooked spaghetti squash can be stored in the freezer in an airtight container for up to 2 months. 

Healthy Eating Plans

21 Day Fix

Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re using chicken thighs. 

2B Mindset

This makes a great lunch or dinner option! Make sure to add some extra veggies at dinner time so that your plate is mostly vegetables. This pairs great with extra steamed veggies if you don’t want to bulk up the toppings too much!

Trim Healthy Mama

This is an E recipe and you’ll need to sub in chicken breasts for this recipe to fall into the right category. Thighs are used specifically for S recipes on THM!

Weight Watchers 

​Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

More healthy Instant Pot recipes

• Instant Pot Beef Gyros
• Beef Fajita Bowl Recipe
• Instant Pot Burrito Bowl Recipe
• Instant Pot Cauliflower Salad

Print

Chicken Gyro Bowl with Homemade Tzatziki

These healthy Chicken Gyro Bowls with Homemade Tzatziki sauce are the perfect summer family meal. Delicious gyro chicken with fresh vegetables and homemade tzatziki sauce make this meal prep recipe one to save!

Course Main Course

Cuisine Mediterranean

Keyword Chicken Gyro Bowls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 522kcal

Author Becca Ludlum

Equipment

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

Ingredients

Chicken Gyro Bowls

• 1 spaghetti squash about 3 lbs.
• 1 – 1.5 lbs chicken thighs about 6 thighs, defrosted
• 2 tsp olive oil
• 1/2 tbsp garlic powder
• 1 tsp oregano dried
• 1 tsp rosemary dried
• 1/2 tsp pepper
• 1/2 cup basil fresh, chopped
• 1 onion red, chopped
• 1 cucumber sliced
• 1 cup cherry tomatoes sliced in half

Homemade Tzatziki Sauce

• 3/4 cup Greek yogurt plain, 2%
• 1 cup cucumber peeled, seeded, and chopped
• 1 clove garlic minced
• 1 tsp pepper
• 2 tbsp dill fresh

Instructions

Instant Pot:

• Cut the spaghetti squash in half and scoop out the seeds in the middle. 1 spaghetti squash
• In a large bowl, mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Turn the Instant Pot to sauté. When the Instant Pot is hot, sauté the chicken on each side for 2-3 minutes. Remove the chicken and set aside.
• Add 1 cup of water the Instant Pot insert and place the trivet on the bottom. Arrange the spaghetti squash on top of the trivet and place the chicken around the spaghetti squash.
• Close the lid and cook on high pressure using the manual setting for 10 minutes. Let the pressure release naturally.
• Remove the chicken and spaghetti squash. Chop the chicken while the spaghetti squash cool. When the spaghetti squash is cool enough to handle, use a fork to school out the "noodles." They should come right out.
• Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Oven and Stove Top:

• Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scoop out the seed. Place the squash cut side down on a baking pan. Bake for 30-45 minutes. 1 spaghetti squash
• In a large bowl mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes, then reduce the heat to medium and finish cooking the chicken for another 10-12 minutes or until done. Remove the chicken the heat and dice.
• When the spaghetti squash is done cooking allow it to cool, then scoop out the "noodles."
• Assemble your bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Slow cooker:

• Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut side down in the slow cooker. 1 spaghetti squash
• In a large bowl, mix together all the ingredients for the chicken. The chicken should be completely covered in olive oil and seasoning. 1 – 1.5 lbs chicken thighs, 2 tsp olive oil, 1/2 tbsp garlic powder, 1 tsp oregano, 1 tsp rosemary, 1/2 tsp pepper
• Heat a skillet on medium high heat on the stove. Brown the chicken on each side for 2-3 minutes then transfer the chicken to slow cooker. Arrange the chicken around the spaghetti squash.
• Add 1/2 cup water the slow cooker then cover the slow cooker with the lid. Cook on low heat for 4-6 hour or high heat for 2-3 hours.
• Remove the spaghetti squash and let cool before scooping out the noodles. Chop the chicken and assemble the bowls by placing the spaghetti squash on the bottom and topping it with diced chicken, cucumbers, tomatoes, red onions, basil, and Tzatziki sauce. 1 cucumber, 1 cup cherry tomatoes , 1 onion, 1/2 cup basil, 3/4 cup Greek yogurt, 1 cup cucumber, 1 clove garlic, 1 tsp pepper, 2 tbsp dill

Video

Notes

Healthy Eating Plans

21 Day Fix

Containers per serving: 1 1/2 green containers, 1 red container, negligible teaspoon for the oil you cook it in, but you should add a teaspoon if you’re using chicken thighs. 

2B Mindset

This makes a great lunch or dinner option! Make sure to add some extra veggies at dinner time so that your plate is mostly vegetables. This pairs great with extra steamed veggies if you don’t want to bulk up the toppings too much!

Trim Healthy Mama

This is an E recipe and you’ll need to sub in chicken breasts for this recipe to fall into the right category. Thighs are used specifically for S recipes on THM!

Weight Watchers 

​Using chicken breasts instead of thighs, fat free Greek yogurt for the sauce, and a quick spray of olive oil instead of the 2 teaspoons, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

Nutrition

Calories: 522kcal | Carbohydrates: 19g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 186mg | Sodium: 191mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 3mg

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The post Chicken Gyro Bowls with Homemade Tzatziki appeared first on My Crazy Good Life.

Our pancakes are loaded with flavor and protein, plus they give you a good burst of sustainable energy that’ll last until lunch. Did I mention that depending on what plan you follow, they are a ZERO POINT banana egg pancake meal.

These banana pancakes will be your new favorite ww breakfast recipe. The best part about this delicious breakfast recipe is that they are made with real simple ingredients.

Because these healthy pancakes are low in ww points per serving, you can add your favorite pancake toppings. My go-to toppings are flexible and highly depend on my current healthy cravings. Some of my recent favorites are peanut butter, greek yogurt, or fresh fruit, like sliced banana or fresh blueberries.

These healthy banana pancakes are tasty, filling, and the best breakfast to start the day off right.

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy for everyone to follow. In the post below you’ll find recipe tips and nutritional information.

If you’d like to skip past all that, just scroll down to the bottom of the page where you’ll find the easy to print recipe for Weight Watchers Banana Pancakes.

Ingredients

• Ripe banana: Bananas are a good source of potassium, vitamin B6, and vitamin C. Ripe bananas are best for this recipe.
• Egg: Eggs are among the most nutritious foods on the planet. They’re also a great source of protein.

How to make Weight Watchers 2-Ingredient Banana Pancakes in the skillet

1. Liberally spray your pan or non-stick skillet and place over medium heat.
2. While the pan is heating up, prepare the batter.
3. Mash your banana by placing a full banana in a medium or large bowl – use a fork or potato masher to mash your banana until there are no longer chunks.
4. Add your egg (yolk and egg whites) to your mashed banana and stir until wet ingredients are well combined and have a smooth consistency. 
5. Pour your pancake batter into a preheated pan (think small pancakes) and allow it to cook undisturbed for 3-4 minutes until the edges begin to dry.
6. Carefully flip your pancake and allow the second side to cook for another 2-3 minutes.
7. Transfer your pancake to a plate and top with your favorite toppings. I like to add chocolate chips, peanut butter, and maple syrup to the top of the pancakes.

Recipe tips

• The title says pancakes, but these are more like skinny pancakes or crepes. If thin pancakes bother you, you can add ¼ tsp of baking powder to the mix – this will make them more fluffy.
• Try to only flip these one time, as they tend to fall apart if they are handled too much.
• Be sure your pan is hot before adding your batter.
• Spray your pan with cooking spray to avoid sticking. 
• Use a very thin spatula for easier flipping.
• For best results, the riper your banana the better. I like to make these when I have some brown, forgotten bananas on the counter.

Weight Watchers Points

These Weight Watchers friendly banana and egg pancakes are low or zero points, depending on what ww freestyle plan you follow.

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

Be sure to recalculate your Weight Watchers points if you add toppings to your flourless banana pancakes.

More favorite Weight Watchers breakfast recipes

• Zucchini Bread Oatmeal
• Weight Watchers Egg Bites
• WW Peanut Butter Protein Bites
• Turkey Chorizo Breakfast Casserole with Eggs
• Easy Egg Scrambles

Print

Weight Watchers Banana Pancakes

Quick and easy breakfast options that are low in points can be tough to find. These Weight Watchers banana pancakes are zero points! Only two ingredients and I'll bet you have them at home right now.

Course Breakfast

Cuisine American

Keyword banana pancakes, healthy, Weight Watchers, Weight Watchers Banana Pancakes

Prep Time 3 minutes minutes

Cook Time 3 minutes minutes

Total Time 6 minutes minutes

Servings 1

Calories 167kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Whisk
• Enameled Cast Iron Pan

Ingredients

Ingredients:

• 1 banana ripe
• 1 egg

US Customary – Metric

Instructions

Instructions:

• Liberally spray your pan and place over medium heat.
• Add your banana to a bowl and use a fork or potato masher to mash your banana until there are no longer chunks.1 banana
• Add your egg to your mashed bananas and stir until well combined. 1 egg
• Pour your batter into a preheated pan and allow it to cook undisturbed for 3-4 minutes until the edges begin to dry. Carefully flip your pancake and allow it to cook for another 2-3 minutes. Transfer your pancake to a plate and top with your favorite toppings. I like peanut butter and maple syrup.

Video

Notes

Recipe Tips

• The title says pancakes, but these are more like crepes. If thin pancakes bother, you can add ¼ tsp of baking powder. 
• Try to only flip these one time, they tend to fall apart if they are handled too much. 
• Be sure your pan is hot before adding your batter.
• Spray your pan with cooking spray to avoid sticking. 
• Use the thinnest spatula you have for easier flipping. 
• Mash your banana well to avoid biting into big chunks of banana. 
• The riper your banana the better. I like to make these when I have some brown, forgotten bananas on the counter.

0 Blue Points | 2 Green Points | 0 Purple Points | 2023 Points: 0

Nutrition

Serving: 0g | Calories: 167kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 63mg | Potassium: 483mg | Fiber: 3g | Sugar: 14g | Vitamin A: 315IU | Vitamin C: 10.2mg | Calcium: 25mg | Iron: 1.1mg

The post Weight Watchers 2-Ingredient Banana Pancakes appeared first on My Crazy Good Life.

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

Ingredients in these Instant Pot Lentil Tacos

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

Difference between lentils

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

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

How To Make this Instant Pot Lentil Tacos Recipe

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

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

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

How to serve this recipe:

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

Healthy Eating Plans

21 Day Fix

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

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

This recipe makes 4, 1 cup servings

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

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

Weight Watchers

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

More Healthy Vegetarian Recipes:

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

Print

Instant Pot Lentil Tacos

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

Course main

Cuisine American

Keyword 21 Day Fix, lentil, tacos, vegan

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Resting Time 5 minutes minutes

Total Time 27 minutes minutes

Servings 4 Servings

Calories 218kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt

Ingredients

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

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

Instructions

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

Notes

4 servings, about 1 cup each

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

 

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

Nutrition

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

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

This list of Weight Watchers zero point lunch and dinner recipes has been updated for the 2022/2023 plan, and will help keep you on track with your WW program.

Weight Watchers Zero Point Lunch and Dinner Recipes

Here’s something you need to remember before you go loading up your meal plan with completely free Weight Watchers recipes. It’s important that zero point food and zero point recipes for Weight Watchers should be used in combination with foods that contain points.

Eating zero point foods and recipes on is great in addition to eating healthy fats, protein, carbs, and veggies. You might think that the less points you eat the better, but your body and the program are designed to work within your healthy points range. 

You can find your healthy points range on the WW app or online. This range is designed to help you lose weight in a consistent pace so you can be successful and keep that weight off. Often, a quick weight loss will result in gaining that weight back at some point – slow and steady is how you want your weight loss for long term results.

Whether you’re new to Weight Watchers with this new program for 2023, started with the myWW Personal Points purple plan, blue plan, or green plan, or have been using the program since the Smart Point and Weight Watchers Freestyle program days, these recipes will be easy to fit into your meal plan.

WW Zero Point Lunch Recipes

Lunch is one of those meals on Weight Watchers that can go either way for me. I need to have great recipes on hand to keep my points low or I’ll go off the rails and raid the fridge without thinking. 

One of the reasons I love WW zero point recipes for lunch is because then I can save some points for a splurge at dinner time. It’s also nice to have zero point lunches on hand for those days when French toast is calling my name for breakfast and I can’t resist. 

Weight Watchers is such a flexible program. I often make healthier choices when I have options, and I love the portion control. You won’t see results just eating your body weight in free foods…learning to make smart portion choices is important.

Use these zero point lunch recipes to keep yourself on track throughout the day–simply click the link for the full recipe:

• Weight Watchers Salsa | I use this salsa to top salads, dip fresh veggies, and more. It’s so easy to make and it’s flavorful without being overly spicy.
• Healthy Egg Salad Recipe | Making WW egg salad in the Instant Pot is so easy and simple. There’s no peeling your hard-boiled eggs – and they all have a nice even texture.
• Instant Pot Cauliflower Salad | My cauliflower salad makes use of the Instant Pot as well. It’s simple, delicious, and a nice option for those days when I need a nice low point lunch. 
• Crock Pot Chicken Fajitas Feel free to add extra veggies to this one and keep it a zero point recipe. I love adding mushrooms and zucchini to the bell pepper and onion in this recipe.
• Turkey Lettuce Wraps These are so easy and flavorful!
• Air Fryer Ranch Turkey Burgers These are easy and delicious – skip the cheese and they’re a zero point recipe! I love crumbling these burgers over a salad for lunch.
• This Buffalo Chicken Dip is one of my favorite zero point lunch recipes because it’s so easy. Add it to lettuce for Buffalo Chicken Lettuce Wraps, serve it as a side to a plate of veggies, or add it to the top of a salad for a filling meal.

Zero Point Weight Watchers Dinner Recipes

When dinner time rolls around, my points run low if I haven’t meal planned my day. That is when these zero point dinner recipes come in really handy. 

Weight Watchers is a great program and it has helped me establish a healthy eating pattern. I’ve learned that when the end of the day rolls around if I have been irresponsible with my points for the day (eating a lot of meals and snacks with a lot of points) I have to find foods with low points for dinner. 

When it comes to weight loss it’s not all about fat free foods and zero point Weight Watchers recipes. It’s about finding reasonable point meals that I can enjoy when I haven’t been making the best choices all day long. 

• Weight Watchers Egg Roll In A Bowl Recipe This is one of my favorite zero point dinner recipes. It takes chicken breasts and makes them into something EVERYONE will love.
• Apricot Chicken This sheet pan dinner is a zero point meal. You can use whatever veggies are in season and it couldn’t be easier to throw together after a long, hectic day! I also love making this with peaches.
• Homemade Rotisserie Chicken Cooked Five Ways This post has FIVE different ways to cook a rotisserie chicken. It’s a great resource for those times when you are feeling sick of chicken and need a way to spice things up. You can also make homemade chicken broth after.
• Chicken Gyro Bowl with Homemade Tzatziki  Gyro bowls are one of my husbands favorite dinners. It’s nice to know that I can have zero point dinner recipes that the whole family will actually enjoy. Make these with skinless chicken breast and fat free Greek yogurt to make this recipe zero Weight Watchers points.
•  Green Chili Chicken I love serving this on top of a salad. It’s also delicious rolled up in lettuce or on a tortilla as a taco.
• Stuffed Pepper Soup is one of my favorite dinners to meal prep for the week! It’s filling and the best part is that it tastes just as good a few days later.
• Instant Pot Burrito Bowls I love that this recipe uses frozen chicken, dry rice, and dry black beans – talk about an easy weeknight dinner! Use fat free yogurt instead of sour cream as a topping! Can be made in any pressure cooker.

More delicious Weight Watchers Recipes:

• Weight Watchers Tuscan Chicken Pasta
• Weight Watchers Pizza Stuffed Peppers
• Weight Watchers Chicken Salad
• Delicious Zero Point Breakfast Recipes

The post Weight Watchers Zero Point Lunch and Dinner Recipes appeared first on My Crazy Good Life.

I love the flavors of traditional Thanksgiving stuffing, however I wanted a low-carb stuffing with simple ingredients. After much recipe testing in the kitchen, I am thrilled to report back the end result – I have created a low-carb cauliflower stuffing packed with fresh vegetables and flavor.

The best part: Our Vegan Cauliflower Stuffing recipe is vegan, vegetarian, gluten free, dairy free, egg free, and low carb!

I love adding this amazing stuffing to my plate (next to traditional stuffing, of course!) as a way to keep the delicious traditional flavors but add in some vegetables. It’s a simple recipe that always impresses our guests.

Why do we only eat stuffing during the holiday time of the year? I dare you to serve this recipe outside of the traditional Thanksgiving meal and enjoy it year round.

Where’s the recipe?

Here at My Crazy Good Life, I have readers from all levels of comfort in the kitchen. Whether this is your first recipe or your 500th, you’ll find exactly what you need right here.

If you’re a new cook, you’ll want to read through the post below before you jump to the printable recipe. You’ll find ingredient information, detailed instructions, recipe tips, and even calculations for several different healthy eating plans.

Ingredients in Cauliflower Stuffing

• Minimally processed cooking oil
• Traditional seasonings: Garlic, rosemary, thyme, sage, black pepper, celery salt, and parsley. If I can find them, I like to use fresh herbs purchased in grocery stores. I find them more flavorful – fresh rosemary is always more noticeable than crushed rosemary.
• Onion Any color will do. Red onions are least inflammatory, so I often use them.
• Vegetable broth or stock: If you’re not on a vegan or vegetarian eating plan, you can use chicken broth to really get that poultry seasoning. If you’d like to make your own, this is my homemade version of chicken bone broth.
• Celery Is a great addition to the recipe and gives a big crunch!
• Carrots I love how filling these are, and they add color to your plate.
• Cauliflower The most versatile veggie there is, in my opinion! Be sure to wash your head of cauliflower before you cut into cauliflower florets and cook.

How to make this recipe in the Instant Pot:

Instructions for making this recipe other ways are below.

Time needed: 30 minutes

1. Prepare your pot – Turn the Instant Pot or other electric pressure cooker to Sauté. Add the oil to your pot and allow it to get hot.
2. Add flavor – Add your garlic, onions, and seasonings to the pot and sauté until the onions begin to caramelize, about 3 minutes.
3. Add broth and deglaze – Add the vegetable broth or stock to the pot. Stir the stock in with the onions to deglaze the pot (loosen the brown flavorful bits, called fond, from the bottom of the pot).
4. Add vegetables – Turn the Instant Pot off and add your vegetables–celery, carrots, and cauliflower. Mix the veggies and the seasoning well.
5. Cook the stuffing – Close the lid to your pot, lock it, and set your valve to Sealing. Set your cook time to 0 (yes, zero) minutes using the “steam” function.
6. Your pot will cook as it comes to pressure. When the timer goes off, immediately release the pressure (called Manual or Quick Release) by moving the valve from Sealing to Venting.
7. Stir and Enjoy – Stir the stuffing and transfer to a serving dish. Enjoy!

Make this cauliflower stuffing recipe using the stove and oven:

1. Preheat the oven to 425ºF.
2. Heat the oil (I use avocado or olive oil) in a large skillet over medium heat.
3. When the oil is warm, sauté the garlic, onions, and other seasonings until the onions begin to caramelize. This should take 3-5 minutes or so.
4. Add the vegetable stock to the skillet–just enough to deglaze the pan, or remove the dark brown pieces from the bottom of the pan.
5. Add the contents of the skillet and the celery, carrots, and cauliflower to a baking dish and stir well.
6. Cover the dish with foil and cook for 20-25 minutes or until the cauliflower is tender.

Crock Pot Instructions:

1. Heat the oil in a skillet on the stove.
2. When the oil is hot, sauté the garlic, onions, and all seasonings until the onions begin to caramelize, about 3-5 minutes.
3. Add the vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts.
4. Add the celery, carrots, and chopped cauliflower to the skillet. Mix the vegetables well so all the cauliflower is coated in seasonings.
5. Transfer the recipe to your slow cooker.
6. Cover with the lid and cook on low for 2-3 hours, or high for 1-2 hours. The bigger your cauliflower pieces are, the longer they will take to cook. (I advise checking in on your stuffing halfway through the cook time to make sure it’s not going to overcook).

Recipe tips

• If you’d like to use cauliflower rice for your stuffing, feel free to do so! I’d add the riced cauliflower after cooking and releasing pressure. After adding the riced cauliflower, stir well and close the lid for 1 minute to allow the cauliflower to warm.
• If in a hurry and making this in the oven, use a baking sheet to roast the veggies for a bit before adding them to a baking dish for the last 5-10 minutes.
• If you’d rather rice your cauliflower and other vegetables, use a food processor to process your veggies to the size you’d like.
• Wanting to add something sweet? Try adding dried cranberries to this dish just after you add the vegetables.
• If you have any remaining stuffing store it in an airtight container and store in the refrigerator. In my family, all stuffing is easily gone by the next day.

Healthy eating plans

21 Day Fix/Ultimate Portion Fix: For the entire recipe, the count is 9 green containers and 1 teaspoon. Each serving is 1.5 green containers.

This is a popular Weight Watchers Cauliflower Stuffing! It counts as a zero point food on blue, green, and purple plans. For the new 2023 plan, it’s still zero points.

For 2B Mindset, this is a perfect lunch or dinner. For lunch you’ll want to cover 50% of your plate with this or a mixture of other vegetables, add 25% protein, and 25% full fiber carbs. For dinner, you’re aiming for 75% vegetables and 25% protein.

More delicious cauliflower recipes

• 21 Day Fix Spanish Rice Recipe
• Weight Watchers Instant Pot Cauliflower Potato Salad
• Creamy Instant Pot Mashed Cauliflower Recipe
• 21 Day Fix Cauliflower Pizza

Print

Cauliflower Stuffing

This vegan cauliflower stuffing is going to help you stay on track with your healthy eating goals while still enjoying those traditional holiday flavors.

Course Side Dish

Cuisine American

Keyword Cauliflower Stuffing

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 60kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 tsp avocado oil or olive
• 8 cloves garlic minced
• 1 onion yellow, diced
• 4 tbsp rosemary fresh, chopped. 1 tsp dried
• 2 tbsp thyme fresh, 1/2 tsp dried
• 2 tsp sage ground
• 1 tsp pepper
• 2 tsp celery salt
• 2 tsp parsley
• 1/2 cup vegetable broth low sodium
• 2 stalks celery diced
• 2 carrots peeled and diced
• 1 head cauliflower washed and chopped

Instructions

Instant Pot:

• Turn the Instant Pot to sauté mode. Add the oil and allow it to get hot. 1 tsp avocado oil
• Sauté the garlic, onions, and seasoning until the onions start caramelizing, about 3-5 minutes. 8 cloves garlic, 1 onion , 4 tbsp rosemary , 2 tbsp thyme, 2 tsp sage, 1 tsp pepper, 2 tsp celery salt, 2 tsp parsley
• Add the vegetable broth or stock to the Instant Pot. Stir the stock in with the onions to deglaze the pot, and be sure to scrape the bottom to loosen all the good flavorful parts (called fond) that are stuck on. 1/2 cup vegetable broth
• Next, turn off the Instant Pot and add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning. 2 stalks celery , 2 carrots , 1 head cauliflower
• Close the lid and turn the pressure valve to sealing. Cook the "stuffing" for 0 (zero) minutes using the "Steam" function. Release the pressure by opening the pressure valve and doing a quick release.
• Give the "stuffing" another quick stir then transfer to a serving dish.

Oven:

• Preheat the oven to 425 degrees Fahrenheit.
• Heat the oil in a skillet on the stove. 1 tsp avocado oil
• When the oil is hot, sauté the garlic, onions, and seasoning until the onions start caramelizing. This will take about 3-5 minutes. 8 cloves garlic, 1 onion , 4 tbsp rosemary , 2 tbsp thyme, 2 tsp sage, 1 tsp pepper, 2 tsp celery salt, 2 tsp parsley
• Add the vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts. 1/2 cup vegetable broth
• Next add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning. 2 stalks celery , 2 carrots , 1 head cauliflower
• Transfer the "stuffing" to a baking pan. Cover with foil and cook for 20-25 minutes until the cauliflower is tender but not mushy.
• Remove the foil. Garnish and serve.

Slow cooker:

• Heat the oil in a skillet on the stove. 1 tsp avocado oil
• When the oil is hot, sauté the garlic, onions, and seasoning until the onions start caramelizing. This will take about 3-5 minutes. 8 cloves garlic, 1 onion , 4 tbsp rosemary , 2 tbsp thyme, 2 tsp sage, 1 tsp pepper, 2 tsp celery salt, 2 tsp parsley
• Add the vegetable stock to the skillet. Stir the stock in with the onions to deglaze the pan, and be sure to scrape the bottom to loosen all the good flavorful parts. 1/2 cup vegetable broth
• Next, add the celery, carrots, and cauliflower. Mix the vegetables well so that all the cauliflower is coated with seasoning. 2 stalks celery , 2 carrots , 1 head cauliflower
• Transfer the "stuffing" to your slow cooker.
• Cover with the lid. Cook on low for 2-3 hours or high for 1-2 hours. The bigger the cauliflower pieces, the longer it will take to cook.

Video

Notes

 

21 Day Fix: Container Counts for 1 serving: 1 1/2 green containers

2B Mindset: Perfect vegetable option for any meal

Weight Watchers: Free on all plans

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 444mg | Potassium: 456mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3547IU | Vitamin C: 52mg | Calcium: 62mg | Iron: 1mg

The post Vegan Cauliflower Stuffing Recipe appeared first on My Crazy Good Life.