This easy recipe has all the same flavors as the traditional Cheesy Crack Chicken Casserole, but lightened up so you can enjoy it without the guilt. This version is packed with protein and uses turkey bacon instead of regular bacon to reduce some of the fat and calories. 

You’ll be satisfied with this comfort food recipe, but enjoy the benefits of simple ingredients and less calories. 

Where’s the recipe?

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

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

If you’d like to skip over all of the extra information, please scroll to the bottom of the page, where you will find this easy to print recipe for this Healthy Crack Chicken Casserole Recipe.

Ingredients in Crack Chicken Casserole with Rice

Recipe Tips

• For Pressure Cooker: Only use frozen chicken and dry, uncooked rice. This recipe will not work if you substitute with thawed chicken or minute rice because the ingredients won’t have enough cooking time. 
• You can use boneless skinless chicken thighs for this recipe. 
• This is a great meal prep recipe! It can be frozen in single servings and reheated in the microwave.
• Serve this recipe as is in a bowl, inside lettuce wraps, on a bed of cauliflower rice, or inside bell peppers.
• Store leftovers or meal prep meals in an airtight container or freezer bag in the fridge for up to 5 days or in the freezer for up to 2 months. 

How to make this Casserole in the Instant Pot:

1. Lightly spray your pot insert with cooking spray olive oil and set to sauté. 
2. Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.
3. Clean pot out, if desired, and place your frozen chicken in the bottom of your pot.
4. Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper.
5. Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side.
6. Add the chicken broth (or 1 cup of water) on top of the brown rice. 
7. Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
8. When the cook time is done, turn off your “keep warm” button if it’s on.
9. Allow the pressure to naturally release in the pot. This means don’t move the valve to Venting, just allow the pot to sit for 10-15 minutes and it will do the work itself. For this recipe, naturally releasing pressure allows the chicken to retain it’s tender texture and also allows the rice to “unstick” itself from the bottom of the pot. 
10. When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
11. Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer). 
12. Add the shredded chicken back to the pot and stir to combine chicken and rice.
13. Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon.
14. Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.

How to make this Casserole on the Stovetop

1. You will need to defrost your chicken first to make this on the stovetop.
2. Heat a large skillet on medium-high heat on the stove. Add diced chicken, garlic, onion powder, dill, parsley, and black pepper.
3. Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
4. Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
5. When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
6. Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving.
7. If you’d like to brown the top of your casserole, preheat the oven to 400º and let it brown in a casserole dish for 5-10 minutes before serving. 

How to make this Creamy Chicken Casserole in the Crock Pot

1. You will need to thaw your chicken first to make this in a slow cooker.
2. Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert.
3. Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth.
4. Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
5. Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt.
6. Let your casserole rest for about 10 minutes before serving. 

Healthy Eating Plans

Weight Watchers: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) of this Weight Watchers recipe has 8 Blue Plan Points | 11 Green Plan Points | 3 Purple Plan Points | 8 Points on the 2023 Plan.

21 Day Fix: For this 21 Day Fix casserole, the entire recipe is counted as: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. Per 1 ¼ cup serving, count 2 ¼ Red Containers, 1 Yellow Container, and ½ Blue Container.

2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.

Love this Crack Chicken Recipe? Here’s more like it:  

• Crack Chicken Pasta Salad
• Healthy Crack Chicken 
• Crack Chicken Soup
• Dairy Free Crack Chicken
• Instant Pot Crack Chicken

Print

Healthy Crack Chicken Casserole with Rice

This Healthy Crack Chicken Casserole with Rice can be made in the Instant Pot, slow cooker, or on the stove. This simple recipe is a cheesy gluten free dinner recipe.

Course Main Course

Cuisine American

Keyword 21 Day Fix Casserole, Crack Chicken and Rice Casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 552kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 8 slices turkey bacon cooked and chopped
• 1.5 lbs frozen chicken breast (frozen for Instant Pot method because it takes extra time to cook the dry rice)
• 2 cloves garlic minced
• 1 tsp onion powder
• 1 tsp dill dried
• 1 tsp parsley dried
• 1/2 tsp pepper
• 1 cup brown rice dry
• 1 cup chicken broth low sodium, 2 cups if cooking on the stove top
• 3/4 cup Greek yogurt plain, 2%
• 2/3 cup cheddar cheese shredded

Instructions

Instant Pot:

• Lightly spray your pot insert with cooking spray olive oil and set to sauté. 
• Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.8 slices turkey bacon
• Clean pot out, if desired, and place your frozen chicken in the bottom of your pot. 1.5 lbs frozen chicken breast
• Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper. 2 cloves garlic, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/2 tsp pepper
• Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side. 1 cup brown rice
• Add the chicken broth (or 1 cup of water) on top of the brown rice. 1 cup chicken broth
• Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
• When the cook time is done, turn off your "keep warm" button if it's on.
• Allow the pressure to naturally release in the pot.
• When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
• Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer). 
• Add the shredded chicken back to the pot and stir to combine chicken and rice.
• Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon. 3/4 cup Greek yogurt, 2/3 cup cheddar cheese
• Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.

Stove Top:

• You will need to defrost your chicken first to make this on the stovetop. 1.5 lbs frozen chicken breast
• Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
• Heat a large skillet on high heat on the stove. Add the chicken, garlic, onion powder, dill, parsley, and black pepper. 1.5 lbs frozen chicken breast, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, 1/2 tsp pepper
• Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
• Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
• When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
• Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving. 2/3 cup cheddar cheese, 8 slices turkey bacon, 3/4 cup Greek yogurt

Slow cooker:

• You will need to thaw your chicken first to make this in a slow cooker.
• Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
• Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert. 1.5 lbs frozen chicken breast, 2 cloves garlic, 1 tsp onion powder, 1/2 tsp pepper, 1 tsp dill, 1 tsp parsley
• Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth. 1 cup brown rice, 1 cup chicken broth
• Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
• Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt. 2/3 cup cheddar cheese, 8 slices turkey bacon, 3/4 cup Greek yogurt
• Let your casserole rest for about 10 minutes before serving.

Notes

Serves 4 | Serving Size: 1 1/4 cup (3/4 cup meat and 1/2 cup rice)

Healthy Eating Plans 

Weight Watchers Points: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) this recipe has 8 Blue Plan Points 11 Green Plan Points | 3 Purple Plan Points | 2023 Points: 8

21 Day Fix: For the entire recipe of 21 Day Fix chicken and rice casserole: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. (Per 1 ¼ cup serving) 2 ¼ Red Container, 1 Yellow Container, and ½ Blue Container. 

2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.

Recipe Tips 

• For Instant Pot cooking – Only use frozen chicken and dry, uncooked rice. This recipe will not work in the Instant Pot if you substitute with thawed chicken or minute rice.

Nutrition

Calories: 552kcal | Carbohydrates: 41g | Protein: 58g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 990mg | Potassium: 945mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg

The post Healthy Crack Chicken Casserole with Rice 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.

Whether you’re starting your day or looking to get out of your afternoon slump, this natural energy drink recipe can boost your energy in a healthier way. This sugar free energy drink uses the natural sugar in fruit and lightly caffeinated green tea to give you a helpful energy boost.

Why do I need an energy drink?

There are a lot of reasons someone might want an energy drink:

• to get through a workout
• something to drink instead of morning coffee
• as an afternoon pick me up
• to replenish energy after a hard workout or long run
• if you’re not getting enough sleep, your energy levels might be low and you might rely on a daily energy drink to get by

Making your own energy drink helps to hydrate and naturally energize you without making your blood sugar crash after. While less sugar is always best, no added sugar is king.

Traditional store bought energy drinks and energy shots contain several unnecessary ingredients. For example, a popular one lists these as their ingredients: Carbonated Water, Sucrose, Glucose, Citric Acid, Taurine, Sodium Bicarbonate, Magnesium Carbonate, Caffeine, Niacinamide (B3), Calcium Pantothenate (B5), Pyridoxine HCI (B6), Vitamin B12, Natural and Artificial Flavors, Colors.

Sucrose, glucose, natural and artificial flavors, and colors are items that are not optimal to be consumed daily.

A few years ago, I compared several popular energy drinks such as Red Bull, Monster Energy Drinks, and other energy beverages that give you a quick energy boost because my son was asking to drink them. I laid it all out so other parents could benefit from my research and what I found was that some of these energy drinks contain as much caffeine as three cans of Coke. The sugar content was less but many products contain artificial sweeteners instead of sugar, so I’m not convinced that’s a win.

When you’re consuming that much caffeine, your body crashes when it starts to leave your system. Making your own homemade energy drinks with a small amount of caffeine allows your body to benefit from the extra energy without the crash afterward.

Ingredients in this Homemade Energy Drink

Each of these ingredients were chosen because they’re beneficial for energy and nutrition:

• Watermelon: This fruit is super hydrating and contains vitamins C & A. Watermelon also helps post-workout because it could help relieve muscle soreness and lower inflammation in your body, and contains amino acids that help improve circulation.
• Cherry: Contain natural sugars that don’t cause spikes in blood pressure, and they’re anti-inflammatory.
• Lime: Fresh lime juice has anti-inflammatory properties and contain magnesium, which your body needs for energy production.
• Honey: Honey is a natural sweetener, there is no added sugar in this recipe. I prefer using raw honey. You could also use maple syrup.
• Unsweetened Green Tea:
  • I started drinking green tea a few years ago after hearing about some of its health benefits. The nutrients in green tea are anti-inflammatory and provide antioxidants. There is caffeine in green tea, but nothing like the levels in store bought energy drinks that tend to make a lot of people jittery or shaky.
  • You can easily make your own green tea, but it’s ok to buy store bought too. You’re going to want to check the label to make sure the tea doesn’t contain anything other than green tea–I like using Pure Leaf brand unsweetened green tea when I don’t have time to make my own.

How to make these healthy energy drink:

1. Juice the limes and measure out the cherries, honey, and watermelon into a blender or food processor. Add the honey.
2. Blend on high speed for about one minute.
3. Divide the contents of your blender into two 12 ounce bottles, then fill to the top with unsweetened green tea. This mixture will be about 4 ounces, so measure two ounces into each bottle. I think the perfect ratio is 10 oz green tea to 2 ounces juice.
4. You can keep this in the fridge for up to five days or so.

Can you freeze this homemade energy drink?

Definitely. You can actually freeze the juice itself in 2 oz portions or freeze the entire 12 ounce drink. I love doing this so it stays fresh and I know it’ll be easy to put one together quickly when I want one.

What other flavors can I make?

SO many! The possibilities are literally endless. Let me share a few of my favorite ingredients to mix into these:

SO many! The possibilities are literally endless. Let me share a few of my favorite natural ingredients to mix into these:

• lime and lemon juice: help with hydration and provide magnesium to help make energy. Lemons are considered to be an alkaline forming food, and they help your body heal. Even adding a lemon slice to your energy drink will help with this!
• berries: they’re rich in antioxidants and provide natural energy because of the sugars.
• pineapple: pineapple is very anti-inflammatory as well as hydrating.
• ginger: is anti-inflammatory. Ginger also helps speed up recovery and reduces muscle pain and soreness.

You can use this juice mixture to make homemade electrolyte and hydration drinks, as well! I’ve written up an entire post about why you might want to use them but know that it’s as simple as adding coconut water instead of green tea.

Recipe Tips:

• You can also freeze this mixture into ice cubes and add them to a bottle or cup of water. I love doing this during a hard workout.
• Adding a squeezed lemon slice, thin slices of ginger, or even some chia seeds to this drink mixture are a great way to power it up a bit.

Healthy Eating Plans

Weight Watchers

One serving of this homemade energy drink without the honey is 0 Points on the 2023 Plan | 0 Blue Plan Point | 0 Green Plan Points | 0 Purple Plan Points. Adding the honey to this drink would make it 2 Points on the 2023 Plan | 2 Blue Points | 2 Green Points | 2 Purple Points.

21 Day Fix/ Portion Fix / Portion Fix

One serving of this energy drink counts as one sweetener teaspoon (honey) and 1/2 purple container (for cherries and watermelon). The unsweetened green tea is not counted.

More Healthy Recipes

• Cloud Bread with Greek Yogurt
• How to make pancakes without flour
• Starbucks Egg White Bites Recipe
• Air Fryer Artichoke Recipe
• Healthy Crepe Recipe
• Healthy Crack Chicken
• Starbucks Egg Bites Recipe

Print

Easy Homemade Energy Drink (VIDEO)

Homemade energy drinks are less expensive than store bought and so much healthier! These diy energy drinks are sugar free and so delicious–they'll give you a boost of energy with no jitters! Made with green tea, honey, and fruit.

Course Drinks

Cuisine American

Keyword energy drink

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 2 drinks

Calories 62kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Glass Milk Bottles

Ingredients

• 2 limes squeezed
• 6 cherries pitted
• 2 tsp honey optional
• 1/4 cup watermelon
• 20 ounces unsweetened green tea

US Customary – Metric

Instructions

• Juice the limes and measure out the cherries, honey, and watermelon into a blender or food processor. Add the honey. 2 limes, 6 cherries, 2 tsp honey, 1/4 cup watermelon
• Blend on high speed for about one minute.
• Divide the contents of your blender into two 12 ounce bottles, then fill to the top with unsweetened green tea. This mixture will be about 4 ounces, so measure two ounces into each bottle. I think the perfect ratio is 10 oz green tea to 2 ounces juice. 20 ounces unsweetened green tea
• You can keep this in the fridge for up to five days or so.

Video

Notes

Healthy Eating Plan Information:

Drinking this homemade sports drink allows this type of drink to fit into most healthy eating and diet plans. There is no added sugar or calories, and it gives you a natural energy boost.

Weight Watchers:

One serving of this homemade energy drink without the honey is 0 Points on the 2023 Plan | 0 Blue Plan Point | 0 Green Plan Points | 0 Purple Plan Points. Adding the honey to this drink would make it 2 Points on the 2023 Plan | 2 Blue Points | 2 Green Points | 2 Purple Points.

 

21 Day Fix/ Portion Fix:

One serving of this energy drink counts as one sweetener teaspoon (honey) and 1/2 purple container (for cherries and watermelon). The unsweetened green tea is not counted.

Nutrition

Calories: 62kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 22.7mg | Calcium: 22mg | Iron: 0.4mg

The post Easy Homemade Energy Drink (VIDEO) appeared first on My Crazy Good Life.

Hot brewed coffee has a much different flavor than cold brewed. Hot coffee is ready much faster, but it completely changes the flavor and creates a much higher acidity level. Whenever you prepare your coffee with a coffee maker you get a slightly bitter/burned taste because of the very fast oxidation.

Store bought cold brew can be rather pricey so learning to make cold brew at home with coffee grounds is a major money saver. My first few attempts were such a mess, but making homemade cold brew coffee in a french press has almost no mess, and is so easy.

Where’s the recipe?

Here at My Crazy Good Life, we like to make sure that anyone can follow our recipes–whether this is your first time in the kitchen or you’re an experienced cook.

In this article you’ll find ingredient information and detailed cooking instructions. If you’d like to skip past that, simply scroll to the bottom of the page where you’ll find the easy to print recipe for this delicious French Press Cold Brew Coffee.

Ingredients:

• Coffee: When consumed in moderation coffee has some great of benefits. Aside from the natural energy boost, coffee is also loaded with antioxidants.
• Cold water: Filtered water is best, and definitely makes a difference in the taste of the coffee.

How to Make Cold Brew With Ground Coffee:

1. Add 1 cup of coarsely ground coffee to the bottom of your french press.
2. Fill the rest of the way with cold water.
3. Stir and cover. I cover mine with plastic wrap or a dish cloth and rubber-band.
4. Refrigerate for at least 12 hours, but no more than 24 hours.
5. After your coffee has had plenty of time to brew, remove it from the refrigerator and stir then press your coffee.
6. Transfer your coffee to a jar or pitcher to store for up to 7 days.

Recipe Tips:

• The average coffee press is a 4 cups capacity. If your container is smaller or you decide to make a large batch in a mason jar the ratio I use is 1/4 cup ground coffee to 1 cup of water.
• I prefer to get whole coffee beans and have them ground for a fresher taste.
• Whether you grind your own or buy your coffee ground it’s best to use coarsely ground coffee.
• I don’t recommend brewing at room temperature like some recipes suggest. That is the perfect temperature for bacteria to grow.
• If you like sugar in your coffee, I recommend making a simple syrup for this–it’s much easier to mix than raw sugar.
• For cold brew concentrate, use two cups of water instead of four. The coffee concentrate will be super strong, so be sure to add water to it before drinking!

How to make cold brew coffee in a mason jar:

1. Combine coffee and water in a mason jar and stir.
2. Cover and refrigerate for at least 12 hours.
3. Line a fine mesh strainer with coffee filters (you can also use a cheesecloth) and place it over a bowl or pitcher.
4. Stir well then strain the coffee.

Healthy Eating Plans:

Weight Watchers: Black coffee is zero points on the new 2023 Plan, and Blue, Green, and Purple plans. Be sure to count the points for anything you add.

Ultimate Portion Fix/21 Day Fix: Coffee is a free food on the 21 Day Fix, but due to it’s diuretic properties it does not count towards your daily water intake. Be sure to count containers for anything you add to your cold brew.

More healthy coffee recipes

• Dairy Free Coffee Ice Cream
• Healthy Coffee Creamer (Vanilla)
• Healthy Pumpkin Cold Brew
• Homemade Coffee Creamer with Almond Milk (Mocha)
• Starbucks Espresso Brownies
• Healthy Pumpkin Cream Cold Brew

Print

Cold Brew Coffee

Wondering how to make homemade cold brew with a French press? It's my favorite way to make homemade cold brew! I love storing this cold brew in mason jars–it's so easy to store, then grab and go!

Course Drinks

Cuisine American

Keyword coffee, Cold Brew

Prep Time 5 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 4

Calories 1kcal

Author Becca Ludlum

Equipment

• Coffee Press

Ingredients

• 1 cup coffee coarsely ground
• 4 cups water filtered

US Customary – Metric

Instructions

• Add 1 cup of coarsely ground coffee to the bottom of your french press.
• Fill up the French Press with cold water. 4 cups water
• Refrigerate for at least 12 hours, but no more than 24 hours.
• After your coffee has had plenty of time to brew, remove it from the refrigerator and stir then press your coffee.
• Transfer your coffee to a jar or pitcher to store for up to 7 days.

Notes

• The average coffee press is a 4 cups capacity. If your container is smaller or you decide to make a large batch in a mason jar the ratio I use is 1/4 cup ground coffee to 1 cup of water.
• I prefer to get whole coffee beans and have them ground for a fresher taste.
• Whether you grind your own or buy your coffee ground it’s best to use coarsely ground coffee.
• I don’t recommend brewing at room temperature like some recipes suggest. That is the perfect temperature for bacteria to grow.

Healthy Eating Plans:

Weight Watchers: Black coffee is zero points on Blue, Green, and Purple plans. Be sure to count the points for anything you add.

Ultimate Portion Fix: Coffee is a free food on the 21 Day Fix, but due to it’s diuretic properties it does not count towards your daily water intake. Be sure to count containers for anything you add to your cold brew.

Nutrition

Calories: 1kcal | Protein: 1g | Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 29mg | Calcium: 8mg | Iron: 1mg

The post How to Make French Press Cold Brew Coffee appeared first on My Crazy Good Life.

This vegan ranch seasoning a delicious and easy way to make ranch dip and salad dressing, or you can use it to add ranch flavor to your favorite recipes. Not only is it healthier than store bought ranch seasoning mix, but it’s so much less expensive to make your own!

Where is the recipe?

Here at My Crazy Good Life we like to make sure that anyone can follow the recipes–whether you’re brand new to the kitchen or you’ve been cooking for a while. In this article you’ll find ingredient information, detailed cooking instructions, and healthy eating plan calculations.

If you’d like to skip past that information, simply scroll to the bottom or click the Jump to Recipe button and you’ll find the easy to print Homemade Ranch Seasoning recipe.

Ingredients in Dairy Free Ranch Seasoning:

You likely have all of the spices for this homemade ranch seasoning mix in your pantry right now! No tried to the grocery store is needed.

You can use fresh dill and parsley, but you would need to store your mix in the fridge and you would need to consume it within 1-2 weeks–in this case, dried herbs are best.

• Garlic Powder
• Onion Powder
• Black Pepper
• Dried Parsley
• Dried Dill

How to make Homemade Powdered Ranch Seasoning:

1. In an airtight container combine garlic powder, onion powder, black pepper, dried parsley, and dried dill.
2. Stir to combine.
3. Store in a cool dry location for up to 3 months.

To make Dairy Free Ranch Dip:

1. Follow the instructions above
2. Add 1 tablespoon of the dry mix to 16 ounces of dairy free yogurt–I prefer almond but coconut based yogurt works too! You’ll want to use unflavored yogurt.
3. Mix well and do a quick taste test. If you’d like more ranch seasoning, go ahead and add another tablespoon.

Dairy Free Ranch Recipe Tips:

• One tablespoon is the equivalent to one ranch seasoning packet.
• The most popular ranch packet is of course Hidden Valley Original Ranch. This recipe isn’t going to taste the exact same since we aren’t including the sugar, salt, and artificial sweeteners. This isn’t a copycat recipe–this is a healthier version of the recipe.
• For dressing you will need to add 1/2 cup milk of choice (I use unsweetened plain almond milk) and 1 cup of dairy free yogurt or sour cream.
• This healthy, homemade powdered ranch dressing mix is gluten free.

Healthy Eating Plans

Whether you’re following Weight Watchers, Ultimate Portion Fix, or 2B Mindset this dry seasoning is completely free. Just be sure and count anything you add it to.

More healthy staples

• Mocha Almond Milk Creamer
• Healthy Teriyaki Sauce
• Healthy Cream of Mushroom Soup
• Veggie Fajita Seasoning
• How to Make Breadcrumbs

Print

Dairy Free Ranch Seasoning Mix

This vegan ranch seasoning makes ranch dip or salad dressing, and adds ranch flavor to your favorite recipes. I love making this healthy homemade powdered ranch dressing mix because it contains no extra additives, sugars, or buttermilk powder like the store bought dry ranch seasoning.

Course staples

Cuisine American

Keyword Ranch Seasoning, vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 16kcal

Author Becca Ludlum

Equipment

• 12 oz. Mason Jars

Ingredients

• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 ½ tbsp black pepper
• 1 ½ tbsp parsley dried
• 1 ½ tbsp dill dried

US Customary – Metric

Instructions

• In an airtight container combine garlic powder, onion powder, black pepper, parsley, and dill. 2 tbsp garlic powder 2 tbsp onion powder 1 ½ tbsp black pepper 1 ½ tbsp parsley 1 ½ tbsp dill
• Stir to combine.
• Store in cool, dry place for up to 3 months.

Notes

• One tablespoon is the equivalent to one ranch seasoning packet.
• To prepare ranch dip, simply add 1 tablespoon of powdered ranch to 1 cup of Greek yogurt or sour cream and stir to combine.
• For dressing you will need to add 1/2 cup milk of choice (I use unsweetened plain almond milk) and 1 cup of Greek yogurt or sour cream.

Healthy Eating Plans:

Whether you’re following Weight Watchers, Ultimate Portion Fix, or 2B Mindset this seasoning is completely free. Just be sure and count anything you add it to.

Nutrition

Serving: 1tbsp | Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Dairy Free Ranch Seasoning Recipe appeared first on My Crazy Good Life.

It’s seriously the best, a vegetable that can feel and even look like pasta. I love spaghetti squash to get extra vegetables into our favorite meals.

It might seem intimidating to cook spaghetti squash in the Instant Pot, but I assure you the pot makes it fool proof. Steaming spaghetti squash in the Instant Pot is fast and fuss free.

You could cook your spaghetti squash in the microwave or oven, but I love that I can set it in the Instant Pot and walk away while it cooks. It’s my favorite part of using the Instant Pot–walking away while something is cooking.

I love that the squash comes out more tender in the Instant Pot. Squash in the oven has always been stressful for me because I feel like it dries out a bit.

What’s the big deal about Spaghetti Squash?

Spaghetti squash is a winter squash. It can be grown year round, but prime growing season begins in the early fall and continues through the cold winter months. Much like a pumpkin or acorn squash.

Spaghetti squash is very rich in antioxidants and vitamins, and one cup of cooked squash only contains 6 grams of carbohydrates so it is easy to fit into almost any diet. The high fiber and water content means you will stay satisfied longer.

Is spaghetti squash good for meal prep?

Yes. Spaghetti squash is my favorite side dish for prepping! You can get anywhere from 1-6 servings from a squash, depending on the size.

After cooking, I like to allow my squash to completely cool on a baking sheet before cutting it and separating it into meal prep containers. You can store your cooked squash in the fridge for up to 6 days or in the freezer for about two months.

Tips for cooking perfect spaghetti squash:

• If you’re planning to make stuffed spaghetti squash like these taco boats, cut your squash in half lengthwise. For longer noodles cut your squash width wise.
• Spaghetti squash is easier to cut once it’s cooked, but the seeds are easier to scoop out before its cooked.
• Spaghetti squash is super versatile. It’s great as a filler for stuffed peppers, a base for protein, or keep it simple and serve al dente with olive oil, salt, and pepper.
• If you’re only cooking 1/2 of a squash, reduce your cooking time to 3 minutes per pound. This is a rule for any electric pressure cooker. If you chose to cut your squash but want to cook it all, place the squash halves on the trivet, cut side up, and still cook for 6 minutes per pound.
• If you’re filling your squash, you might want to bake the spaghetti squash in a baking dish for a few minutes to brown the top before serving.

How to cook Instant Pot Spaghetti Squash:

Healthy Eating Plans

Weight Watchers: Spaghetti Squash is a zero point food on Weight Watchers Blue Plan, Weight Watchers Green Plan, and Weight Watchers Purple Plan.

Ultimate Portion Fix: Each one cup serving of spaghetti squash is 1 Green Container on the 21 Day Fix and Portion Fix.

2B Mindset: Spaghetti Squash considered a veggie and is acceptable with any meal of the day for 2B mindset.

Keto/Low Carb: Each 1 cup serving of spaghetti squash is 6 grams of carbohydrates and 1 gram of protein.

Recipes to serve this spaghetti squash with:

• Spaghetti Squash Taco Boats This recipe uses halved spaghetti squash.
• I’ve made this Sweet Acorn Squash with spaghetti squash instead and it’s so good!
• Chicken Gyro Bowls This recipe uses halved spaghetti squash.
• Instant Pot Shrimp Pasta I love adding cooked spaghetti squash at the end of this recipe!
• This Sweet Potato Pasta is an easy recipe that tastes delicious when made with spaghetti squash!
• This recipe for steak and zucchini noodles is delicious with spaghetti squash instead of zucchini.
• I love adding cooked spaghetti squash to this recipe for Mushroom Fajitas.
• Looking for more healthy Instant Pot recipes?

Print

Instant Pot Whole Spaghetti Squash

I love cooking whole Spaghetti Squash in the Instant Pot! It's easier to cut after it's cooked, and it only takes about 15 minutes under pressure! This method can be used for any electric pressure cooker.

Course Side Dish

Cuisine American

Keyword 0 points, 21 Day Fix, instant pot, spaghetti squash

Prep Time 2 minutes minutes

Cook Time 18 minutes minutes

Natural Pressure Release 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 37kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife

Ingredients

• 1 spaghetti squash whole
• 1 1/2 cups water

US Customary – Metric

Instructions

• Add 1 1/2 cups of water to the bottom of your Instant Pot. Add the trivet and set the pot to Saute (high). 1 1/2 cups water
• Wash your spaghetti squash, then use a sharp knife to poke holes all over. 1 spaghetti squash
• Turn off the Saute function then place your squash on the trivet.
• Close and lock the lid and turn the pressure release valve to the sealing position. Select Pressure Cook (high) and set the cooke time for 6 minutes per pound.
• When the cook time is complete, allow the pot to release naturally for 10-15 minutes, then quick release the remaining pressure. Remove the lid and set aside. Use the trivet handles to carefully remove the squash from the pot.
• Once your squash is cool enough to handle, cut the squash in half and use a spoon to scoop out the sees. Discard the seeds and use a fork to remove your noodles. Serve immediately or store in the fridge up to 6 days or the freezer up to 2 months.

Notes

Recipe Tips: 

• If you’re planning to make stuffed spaghetti squash like these taco boats cut your squash in half lengthwise. For longer noodles cut your squash width wise.
• Spaghetti squash is easier to cut and scoop out the seeds once it is cooked.
• Spaghetti squash is super versatile. It’s great as a filler for stuffed peppers, a base for protein, or keep it simple with olive oil, salt, and pepper.
• If you’re only cooking 1/2 of a squash reduce your cooking time to 3 minutes per pound.

Healthy Eating Plans:

Weight Watchers: Spaghetti Squash is a zero point food on Weight Watchers Blue Plan, Weight Watchers Green Plan, and Weight Watchers Purple Plan.

Ultimate Portion Fix: Each one cup serving of spaghetti squash is 1 Green Container on the 21 Day Fix.

2B Mindset: Spaghetti Squash is acceptable any time of the day for 2B mindset.

Keto/Low Carb: Each 1 cup serving of spaghetti squash is 6 grams of carbohydrates.

Nutrition

Serving: 4g | Calories: 37kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.5g | Sodium: 45mg | Potassium: 261mg | Fiber: 4g | Sugar: 3.5g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

The post How to Cook Whole Spaghetti Squash in the Instant Pot appeared first on My Crazy Good Life.

Some calabacitas recipes call for cotija cheese or maybe even cheddar cheese, but I like to keep it dairy free and light over here. I don’t think you’ll miss the cheese at all, but you’re welcome to add them in!

JUST TAKE ME TO THE EASY CALABACITAS RECIPE

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.

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

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the printable Calabacitas recipe!

Ingredients for these Calabacitas Tacos

This recipe has just a few simple ingredients! I love how easy they are to make.

• Yellow Squash: In addition to being a filling vegetable, it’s high in vitamins and maganese, which helps to strengthen bones.
• Zucchini: So many vitamins and minerals! I also love that zucchini has antioxidants.
• Onion: has anti-inflammatory properties.
• Cilantro: it’s just delicious.
• Corn: high in fiber and I love the crunch it gives! I’m using canned corn but you could use fresh corn too.
• Salt: this is optional, but I find it adds the perfect flavor
• Chili Powder: just a touch!
• Green Chile: I love Anaheim green chilis! Fresh is definitely better for calabacitas. If you can’t find Anaheim, look for poblano peppers in your grocery store.
• Corn tortillas if making tacos

Recipe Tips

• You can easily leave out the cilantro if you don’t care for it. No need to add anything else in.
• You can add jalapeños if you would like this dish to be a bit spicy.
• You can use other types of summer squash if you’d like. Here in the southwest we have a delicious Mexican gray squash that we use.
• You can add other vegetables–diced tomatoes, mushrooms, anything your heart desires!
• If you want your calabacitas to be crunchy, you might want to cut squash into larger chunks. If you’d like them to be cooked more, cut into smaller chunks.

How to make these healthy Calabacitas:

This recipe takes about 25 minutes to make.

1. Slice your veggies. Keep vegetables around the same size when possible. Slice the squash and zucchini into quarters and the green chili pepper and onion into small chunks. Mince the cilantro into small pieces.
2. Spray the pan with oil or drizzle olive oil onto the pan and spread with a paper towel or spatula. Light is best here–just a little bit!
3. Add squash, then add the onion and chili pepper to the pan. Stir in the corn kernels and cook in a pan or skillet on medium high heat. You can add the cilantro now or after everything else is cooked, depending on your preferences.
4. Sauté for 10-15 minutes on medium. This is all about preference! If you like your squash cooked more, cook your calabacitas for longer. If you like crunchy squash, cook for less time. Season with salt and pepper as desired.
5. If making tacos, prepare your tortillas. Whether you’re heating or cooking your corn tortillas, get them ready for your tacos!

Healthy Eating Plans

Weight Watchers Blue Plan: Zero Point recipe if eating the calabacitas by themselves. 0 Blue Points | 1 Green Points | 0 Purple Points | As a taco, two corn tortillas add 3 Blue Points | 3 Green Points | 3 Purple Points

21 Day Fix Containers: (entire recipe) 6 green containers, 1 yellow container for the entire recipe. (per serving, which is about 1 cup): 1 green container, negligible yellow container. If you’re making tacos, be sure to count a yellow for your two corn tortillas.

2B Mindset: I’d eat this as part of my breakfast (50% veggie, 50% FFC), lunch (50% veggie, 25% FFC, 25% protein), or dinner (75% veggie, 25% protein)!

Other recipes you’re going to love:

• Spicy Mexican Corn Dip
• Breakfast Fajita Casserole
• Chorizo and Egg Casserole

Print

Easy Calabacitas Recipe for Tacos

This easy Cabacitas recipe is a delicious side dish. You can serve it as a main dish too, like in these Calabacitas Tacos! This recipe is healthy, dairy free, gluten free, and so easy to make.

Course Main Course

Cuisine Mexican

Keyword calabacitas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 152kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Enameled Cast Iron Pan

Ingredients

• 2 cups yellow squash
• 2 cups zucchini
• 1 1/2 cups onion
• 1/2 cup cilantro
• 1/2 cup corn canned
• 1 green chili about 1/2 cup
• 1/2 tsp salt
• 1/4 tsp chili powder
• 12 corn tortillas optional, for tacos

US Customary – Metric

Instructions

• Slice your vegetables and cilantro. 2 cups yellow squash, 2 cups zucchini, 1 1/2 cups onion, 1/2 cup cilantro, 1/2 cup corn, 1 green chili, 1/2 tsp salt, 1/4 tsp chili powder2 cups zucchini
• Add to a preheated pan and spray with oil.
• Sauté for 10-15 minutes or until cooked to your preference.
• Add to corn tortillas, if you're making tacos. 12 corn tortillas

Notes

Please see recipe post for more detailed cooking instructions. 

• You can easily leave out the cilantro if you don’t care for it. No need to add anything else in.
• You can add jalapeños if you would like this dish to be a bit spicy.
• You can use other types of squash if you’d like. Here in the southwest we have a delicious Mexican gray squash that we use.
• You can add other vegetables–diced tomatoes, mushrooms, anything your heart desires!
• If you want your calabacitas to be crunchy, you might want to cut squash into larger chunks. If you’d like them to be cooked more, cut into smaller chunks.

Nutrition

Calories: 152kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 249mg | Potassium: 377mg | Fiber: 5g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 1mg

The post Easy Recipe for Calabacitas Tacos appeared first on My Crazy Good Life.

My family loves this recipe, it’s one of my favorites that I make when we’re craving Mexican food. Leave a comment below and tell me what your family and friends think of this delicious recipe!

Ingredients in Portobello Mushroom Fajitas:

• Portobello mushrooms A nutrient dense vegetable–you can learn more about portobello mushrooms here about this antioxidant rich, anti-inflammatory vegetable.
• Bell peppers (any color) Considered a nightshade vegetable, bell peppers can be eaten raw or cooked. They’re super high in vitamin C and other antioxidants.
• Zucchini is a type of squash that contains calcium, iron, and antioxidants.
• Onions contain a high amount of Vitamin C and B, as well as potassium.
• Veggie fajita seasoning  (for the mushrooms–make sure to use the smoked paprika!)
• Vegetable seasoning (for the other vegetables–see below for the recipe)
• Corn tortillas, or flour tortillas–whichever you prefer.
• Spray oil (I use olive oil or avocado oil)

Homemade Vegetable Seasoning:

• 2 tbsp black pepper
• 1 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp coriander
• 2 tsp dry mustard
• 2 tsp dill
• 2 tsp rosemary
• 1 tsp red pepper

Adding in a little chipotle powder will give this recipe a slightly smoked taste–try it! 

When slicing vegetables, make sure they’re all the same thickness. This will ensure they’re done cooking at the same time. If you prefer certain veggies less cooked and more crisp, slice those thicker. 

How to make Portobello Fajitas

1. Slice portobello mushrooms and spray slices with oil. Sprinkle fajita seasoning on them.
2. Slice zucchini, peppers, and onions.
3. Place a small drizzle of oil (maybe 1 tablespoon?) and about 1T of veggie seasoning in with veggies. Toss them together.
4. Grill at 350º for 15-20 minutes or until cooked to your liking. I prefer mine a bit undercooked, so they’re crunchy!
5. Serve with corn or flour tortillas, on top of zoodles, or on a salad! Watch the video for my tips about making warm tortillas!

Stovetop Instructions

If cooking these fajitas on the stovetop, I’d cook over medium-high heat for 10-15 minutes or until vegetables are cooked to your liking.

How to serve Portobello Mushroom Fajitas

Serve these fajitas with corn or flour tortillas, on top of a salad, with zucchini noodles, or even add some black beans for extra protein and serve as a “bowl.” If I wanted to add more veggies to it, I’d heat up some cauliflower and serve these fajitas on a bed of warm cauliflower.

Add greek yogurt, sour cream, cottage cheese, cilantro, salsa, or squeezed lime juice as garnish.

More Healthy Vegetarian Recipes

• Easy Breakfast Tacos
• Cauliflower Steaks with Chimichurri
• Baked Blooming Onion
• Buffalo Cauliflower Bites

More Mexican Food Recipes

• Carne Asada (plus a ton of delicious recipes for leftovers!)
• Southwest Egg Roll in a Bowl
• Chorizo and Eggs

Healthy Eating Plans

21 Day Fix: One serving of this recipe is two green containers and one yellow container. You could also just fill your green container up with veggies if you’d like!

Weight Watchers: The veggies are zero points on the 2023 plan. If you’d like to add corn tortillas, add 2 points for 2 reduced fat tortillas.

2B Mindset: Without the tortilla, this is a perfect 75% dinner recipe, just add some edamame or other protein as a side dish. With tortillas, this is a great lunch recipe for 2B, just add 25% protein (edamame, tofu, tempeh) and you’re set!

Print

Portobello Mushroom Fajitas

These portobello mushroom fajitas are one of my favorite recipes! This crunchy veggie fajitas recipe with homemade fajita seasoning is family friendly and vegetarian. Portobello fajitas are filling and their texture is thick and satisfying–like chicken.

Course Main Course

Cuisine Mexican

Keyword fajitas, mushroom fajitas, vegetable fajitas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 184kcal

Author Becca Ludlum

Ingredients

• 2 portobello mushrooms thick slices
• 1 cup onion sliced
• 1 cup zucchini sliced
• 1 cup green bell pepper sliced
• 1 cup red bell pepper sliced
• 1 cup orange bell pepper sliced
• 1 cup yellow bell pepper sliced
• 8 corn tortillas or flour

US Customary – Metric

Instructions

• Slice portobello mushrooms into thick slices and spray with oil. 2 portobello mushrooms
• Sprinkle homemade fajita seasoning on them.
• Slice the onions, zucchini, and peppers. Add about 1 tbsp of oil and toss with about 1 tbsp of vegetable seasoning. 1 cup onion, 1 cup zucchini, 1 cup green bell pepper, 1 cup red bell pepper, 1 cup orange bell pepper, 1 cup yellow bell pepper
• Grill at 350º or cook on stovetop for about 15 minutes, or until vegetables are cooked to your liking.
• Serve with corn or flour tortillas, on top of zoodles, or on a salad. 8 corn tortillas

Video

Notes

For the 21 Day Fix: entire recipe is 8 G, 4Y (using two corn tortillas). Per serving, 2G, 1Y

Weight Watchers: 2 points per serving on the 2023 Plan when using reduced fat corn tortillas. 

2022/2023 Plan: Each serving is 2 points

Nutrition

Calories: 184kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 690mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2607IU | Vitamin C: 202mg | Calcium: 69mg | Iron: 2mg

The post Vegetarian Portobello Mushroom Fajitas with Homemade Seasonings appeared first on My Crazy Good Life.

What kind of spices are in this healthy enchilada sauce? 

This red enchilada sauce is super easy. It includes ingredients that you likely already have at home! You’ll need a salt, oregano, all spice, garlic powder, and onion powder. 

Most of the spices will help enhance the flavor of the Colorado chilis! If you want more spice in your life you can always add a little bit of cayenne pepper to the recipe as well. Remember to add a little bit at a time, you can always add more but you can’t take it back ;) 

Why is this the best enchilada sauce? 

I might be a little biased but I think this is a super easy red enchilada sauce. I also think it’s the best enchilada sauce because it’s a more healthy option. 

Canned red enchilada sauce is not great for most healthy eating plans and it’s also loaded with sodium. This homemade red enchilada sauce is lower in sodium, has fewer ingredients, and makes a good amount (in a little time)! 

Is this a healthy blender recipe?

Yes! Like most processed foods canned enchilada sauce has a ton of sodium. Apart from the sodium I also don’t like to have too many crazy ingredients in my recipes. 21 Day Fix has taught me to eat clean and that’s hard to do with canned sauces! 

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

What can I substitute for red enchilada sauce? 

If you don’t have time to make this quick blender enchilada sauce you can substitute spaghetti sauce with  added garlic, oregano, cumin, and chili powder to taste. If you already have a clean spaghetti sauce prepped you can try and convert some for an even quicker enchilada sauce. 

I’d use 1 teaspoon of garlic, oregano, cumin, cayenne pepper, and 2 teaspoons of chili powder to start and see how it goes! You can add some water to thin it out a bit as well. 

Can I freeze this healthy red enchilada sauce? 

You can freeze portions of this red enchilada sauce for use in whatever recipes you like! Having some prepped ahead of time so I can just thaw it out and use it for enchiladas, healthy carne asada, or even with tacos / burritos! I love using these silicone ice cube molds to freeze this recipe, or my egg bite molds! 

Freeze the enchilada sauce in 1/4 cup or 1/2 portions for easy defrosting and measuring.

How much does this healthy enchilada sauce recipe make? 

This easy enchilada sauce makes about 3 cups. That’s more than you’ll find in most store bought canned varieties BUT this is a thicker enchilada sauce. 

My blender enchilada sauce is meant to be thicker. If you prefer a thinner sauce you can just add small amounts of water after it’s mixed up until you get the consistency that you prefer. It’s not going to impact the flavor unless you really go crazy with the water so don’t worry about that! 

Is red enchilada sauce the same thing as taco sauce? 

Not exactly. Red chili sauce and taco sauce are usually pretty thick and are made with a variety of other peppers. I think that this easy red enchilada sauce is closer to a true enchilada flavor and not quite the same thing as a taco sauce or a red chili sauce. 

Some other kinds of chili sauces are oil based and the spaghetti sauce substitute I mentioned above is closer to a Mexican chili sauce which would be tomato based!

Taco sauce at the end of the day is a more mild flavor in my opinion. You’ll find way more depth of flavor in this enchilada sauce. 

What recipes can I use this easy sauce with?

You can use this easy enchilada sauce in so many different ways. You can top tacos with it, add it to your favorite burrito bowls, or of course you can make enchiladas! I think it would be amazing with these pork carnitas or even with these crockpot chicken fajitas. 

How do I make this enchilada sauce? 

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

Is this a low sodium enchilada sauce? 

I wouldn’t consider this a super low sodium food. In one cup of this sauce there’s about 800 grams of sodium, in a canned version you’re looking at about 1200 grams of sodium.

Of course you won’t be eating a whole cup of this sauce at a time but if you need to lower the sodium you can reduce the amount of salt you include to 1/2 teaspoon or even omit it altogether if you really want! I haven’t tried it with a sodium free or low sodium alternative but you could try that as well! 

Healthy Eating Plans

21 Day Fix:

This is a tough one–I’d personally count a 1/2 yellow container per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it. 

Weight Watchers:

This is technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit ;) 

Print

{The Best} Healthy Red Enchilada Sauce Recipe

This red enchilada sauce recipe is easy to make and just takes a few minutes! Use your blender to make your healthy enchilada sauce the right consistency for you, and enjoy a traditional red enchilada sauce on your dinner tonight!

Course Sauce

Cuisine Mexican

Keyword Recipes

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 66kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Vitamix Blender

Ingredients

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

Instructions

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

Video

Notes

Note: Freeze the enchilada sauce in 1/4 cup or 1/2 portions for easy defrosting and measuring. Note: This sauce is meant to be thicker than store bought sauce. If you want a thinner sauce, add more water after it is blended. Note: Left over sauce is perfect to top tacos, mix with shredded meat to make red chili, or use make other southwest dishes.

Nutrition

Calories: 66kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 489mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1428IU | Vitamin C: 216mg | Calcium: 27mg | Iron: 2mg

The post Healthy Red Enchilada Sauce Recipe (VIDEO) appeared first on My Crazy Good Life.

This low carb pizza recipe is a great recipe that your meat loving husband will LOVE. Bonus? It’s got nutrition info below for 21 Day Fix and Weight Watchers!

It’s quick and easy to make this delicious meatza. Better yet, though, you can top it with all of your favorite ingredients! I love that I can indulge in one of my favorite dishes without straying from my nutrition plan and you can too.

What is a Meatza?

Meatza is a meat pizza–it’s a delicious way to make a low carb, meat crust pizza. The crust is literally made of meat. The base of this recipe is ground beef and/or sausage, then you can add pizza sauce, veggies, and cheese on top.

Meatza is great if you are watching your carbs or are looking for a gluten free pizza option. Pizza crust is not necessary for a delicious pizza night!

Making any kind of pizza at home is perfect for picky eaters, the same goes for this meatza recipe! My family can have their favorite toppings and flavors on their portion, and I get to be happy knowing that they are eating something healthy.

It’s super easy to split this recipe into fourths and top each serving slightly different.

Ingredients in meat crust pizza:

• ground beef
• ground turkey
• eggs
• onion powder
• garlic powder
• oregano
• basil
• salt (optional)
• pizza sauce
• mozzarella cheese
• veggies & other toppings

What toppings can I put on my meatza?

Anything–literally. I love adding a hearty tomato sauce to this recipe and filling it up with veggies and additional toppings. We love going to the grocery store and finding new toppings to add.

Here are our favorites, but definitely don’t let this list stop you from trying something new today:

• tomatoes
• mushrooms
• red onion
• pineapple
• garlic
• zucchini
• olives
• bacon
• pepperoni or turkey pepperoni

How to make a meatza meat crust pizza:

1. Preheat the oven to 450º
2. In a medium bowl, mix ground beef, sausage, egg, and seasonings.
3. Spread the mixture onto a greased baking sheet. You’ll want to use one with sides to catch any grease that rolls off.
4. Bake for 10 – 15 minutes, or until meat is fully cooked.
5. Remove from the oven and drain excess fat/grease. You can use paper towels to soak it up or you can use a turkey baster to suck it up.
6. Turn your oven to broil.
7. Spread pizza sauce on your meatza, and add your cheese and toppings.
8. Broil for 4-5 minutes or until your cheese is perfect and browned.

Pro Cooking Tips: 

• Your meatza will shrink a bit in size, so be sure to roll it out with that in mind.
• Don’t stress about shape–round or rectangle, meatza is delicious!
• You can use parchment paper to collect some of the grease, but know that it won’t make the bottom crispy like it normally does with baking.
• To lower the fat content of this recipe, consider skipping the ground sausage in the base and using some of it to top the pizza instead.

Special Diet information:

Weight Watchers Points:

7 Blue Plan Points |9 Green Plan Points | 7 Purple Plan Points for lean ground turkey breast, lean sweet turkey sausage, fat free marinara sauce, and part-skim mozzarella cheese. Make sure to add your toppings up, too!

Making a Trim Healthy Mama meatza?

You can serve this meatza up on THM as a Crossover recipe by substituting an approved version of the marinara. A sugar free variety will do the trick!

21 Day Fix\Ultimate Portion Fix:

Container count for the full meatza base is 9 red.

Container Count for entire recipe (I add this in case you change the recipe and need to recalculate):

1.5 G, 1 tsp (sauce), 4 B, count your veggie and meat toppings too!

For each 3/4 C of meat topping, add 1 R to this count

For each 1 C of veggie topping, add 1 G to this count

Single Serving is 1/4 of the meatza:

For 1/4 of meatza with cheese and sauce, but no toppings: 2 1/4 R, about 1/3G, 1B

For each 1 G of veggies, add 1/4 G per serving

For each 3/4 of meat topping, add 1/3 R per serving

Keto/Low Carb:

This recipe has less than 3 grams of carbs per serving, which is 1/4 of the entire recipe. Make sure to calculate your toppings for this meat crust pizza, as well!

Looking for more delicious low carb recipes?

• Avocado Stuffed Chicken Breast with Bacon
• Cauliflower Steaks with Chimichurri Sauce
• Southwest Egg Roll in a Bowl
• Healthy Crack Chicken

Print recipe here:

Print

Meatza No Crust Pizza Recipe | Meat Crust Pizza

Who among us can deny the draw of a delicious slice of pizza? Not me! I love pizza and this meatza recipe is a low carb, 21 Day Fix option.

Course Main Course

Cuisine American

Keyword Meatza

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 653kcal

Author Becca Ludlum

Ingredients

• 1 lb ground beef very lean
• 1 lb turkey sausage ground, Italian
• 2 eggs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp basil

optional: salt to taste

Toppings:

• 1 cup marinara sauce
• 1 1/3 cup mozzarella cheese shredded
• chopped veggies of choice

Instructions

• Preheat oven to 450.
• In medium bowl mix hamburger, sausage, egg, and seasoning. 1 lb ground beef, 1 lb turkey sausage, 2 eggs, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp basil
• Spread onto a greased cookie sheet (must have a lip on the sides) Bake for approx. 10 minutes or until meat is fully cooked (it will reduce in size quite a bit).
• Remove from oven and drain excess fat.
• Put oven on broil.
• Spread marinara sauce on the meat “crust. 1 cup marinara sauce
• Layer with meat, veggies, and cheese. chopped veggies of choice, 1 1/3 cup mozzarella cheese,
• Broil for 4 to 5 minutes until toppings are heated through and cheese is melted.

Notes

Container Count:
1.5 G, 1 tsp (sauce), 4 B, count your veggie and meat toppings too!
For each 3/4 C of meat topping, add 1 R to this count
For each 1 C of veggie topping, add 1 G to this count

Single Serving is 1/4 of the meatza:
For 1/4 of meatza with cheese and sauce, but no toppings: 2 1/4 R, about 1/3G, 1B

For each 1 G of veggies, add 1/4 G per serving
For each 3/4 of meat topping, add 1/3 R per serving

Nutrition

Calories: 653kcal | Carbohydrates: 12g | Protein: 54g | Fat: 43g | Saturated Fat: 17g | Cholesterol: 277mg | Sodium: 1906mg | Potassium: 1234mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1192IU | Vitamin C: 15mg | Calcium: 269mg | Iron: 6mg

The post Meatza No Crust Pizza Recipe | Meat Crust Pizza appeared first on My Crazy Good Life.