Making Weight Watchers protein balls checks a couple of boxes on my meal prep and planning list. I can whip these up as a healthy snack for my family of busy people, a midday no bake energy balls Weight Watchers snack for me, or a quick breakfast on the go.

These are family friendly no bake protein bites for Weight Watchers. They’re protein bites but they eat like a little cookie, they are just the perfect amount of sweet and chewy. The whole family enjoys these. I usually prep a batch on a Sunday night and then I have some for everyone to enjoy all week long.

This recipe is full of healthy ingredients and is so easy to customize–You can incorporate your family’s favorite add-ins like flax seed, chia seeds, raisins, cranberries–just make sure to re-calculate the points for your snack.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes with all readers in mind. We know that our readers have a variety of skill levels in the kitchen, and we are mindful in how we can support all of you.

In each recipe post, you’ll find detailed instructions, helpful tips and tricks, healthy eating plan points, and nutrition information. If you are ready for a simplified recipe, simply scroll to the bottom of the page where you’ll find our easy to print Weight Watchers Protein Balls recipe.

Ingredients in Weight Watchers Protein Balls:

Making these no bake cookies is easier than you think! You’ll need just a few wholesome ingredients that I’ll list below. You can find the exact amounts of each in the printable recipe card at the bottom of the post.

• Oatmeal: The combination of oats and chocolate chips just taste good. It’s the perfect combination for our no baking protein balls. We like using old fashioned rolled quick oatmeal for this recipe. Steel cut oats would be a bit too dense for this recipe. Just a reminder, you DO NOT cook the oats ahead of time.
• Mini chocolate chips: The chocolate chips give a little boost of chocolate without having to make any major WW point decisions.
• Coconut flakes: Unsweetened is what you need.
• Peanut butter: We love making this healthy no bake snack with peanut butter. However, you are more than welcome to use a peanut butter replacement instead.
• Honey: This ingredient helps the balls stay together. It also adds just a little bit of sweetness.
• Vanilla

Here are some things that you can consider adding to your recipe to make these delicious Weight Watchers “cookies” even more flavorful, and packed with nutrition!

• Protein Powder: Some people love adding powdered peanut butter protein to treats. We haven’t tried the powdered peanut butter protein flavor before, but I bet it’d be delicious!
• Other chips: Dark chocolate chips would be delicious in this recipe.
• Almond Butter or other nut butter:
• Extra Coconut:
• Chia Seeds: Such a powerhouse for all things nutritious. Adding these to your protein balls just make sense. I like to add chia seeds because they are high in fiber.
• Flax Seeds: Flax Seeds help improve digestive health. If you don’t have actual seeds on hand, ground flaxseed would also be perfect for this recipe.

How to make Weight Watchers Protein Balls:

1. In a large bowl, mix together the oats, chocolate chips, and coconut.
2. Add the peanut butter, honey, and vanilla. Mix well until evenly combined. I prefer using a stand mixer with this recipe because it seems to make the balls easier to roll out and stick together.
3. Chill mixture in the refrigerator for an hour, then roll out balls about an inch in diameter. Be sure to add your extra peanut butter and/or honey in small amounts. I usually just set aside a 1/2 cup total so I know I have more liquid ingredients if needed to make the batter more or less sticky.
4. Store in an air tight container in the fridge.

Recipe Tips:

• We really should call these energy bites, or no bake energy balls. These peanut butter protein bites give me just the perfect amount of an energy boost to get through a long day of work and working out. My son totally refers to this recipe as his favorite peanut butter energy balls. I like to leave out the little fact that they are indeed Weight Watchers energy balls, and healthy for him!
• Depending on your peanut butter, the mixture might be a little dry or a little moist. Just add a little more peanut butter, honey, or oats to the mix–depending on what you need. I’ve found that thinner peanut butter like the Kirkland Organic Creamy that we buy from Costco works best because it’s so thin.
• If you are using a nut butter of your choice you might want to make sure it is room temperature. If the nut butter is too stiff, it will be tough to mix.
• I think that using mini chocolate chips helps these granola bites stick together better than using the regular chocolate chips–especially if you’re going to make 40 balls out of one batch. If you are using the larger chips you can always give them a quick run in the food processor to make them into smaller chunks.
• Swap out your add-ins, but don’t forget to re-calculate your Weight Watchers points for any changes you make to these energy bites. Old fashioned oats work best but you can use the quick oats if that is what you have on hand.
• If you can’t make balls and are over trying to make it work, take a peek at this post to see how we form and cut our granola bars–you can easily make bars instead. Honestly the protein ball recipes can be made into any shape and you will still have the same benefits without spending 30 minutes fighting with the batter. Sometimes it just doesn’t come together properly so matter how much you try. This really is a great recipe and the perfect snack, regardless of the shape it ends up.

What are the Weight Watchers Points for this recipe?

With the ingredients as listed in the card below (without any extra peanut butter or honey to make the batter stiffer / stickier) this recipe makes 40 balls that are about 1 inch in diameter. Each one is 3 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points.

The points for the new 2022/2023 points plan is 5

It’s a nice little sweet treat that I can feel good about. There are wholesome ingredients, the points are low enough that I don’t have to make a “sacrifice” to enjoy these protein bites, and fat is coming from a healthy source that I know is balance with protein.

Weight Watchers Desserts:

You can enjoy dessert recipes without going crazy trying to save up points and use your weeklies. I like when I can work dessert recipes into my meal plan without having to try too hard and after you try these…you will too!

• Weight Watchers Ice Cream Recipe
• Instant Pot Cupcakes
• Cottage Cheese Cheesecake

Delicious Weight Watcher recipes

• Starbucks Red Pepper Egg Bites Recipe
• Healthy Starbucks Egg Bites Recipe
• Crack Chicken and Rice Casserole

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Weight Watchers Protein Balls with Peanut Butter

These Weight Watchers Peanut Butter Protein Bites are a healthy Weight Watchers snack idea! We love making these no bake cookies to replace cookie cravings.

Course Dessert

Cuisine American

Keyword oatmeal, protein balls, protein bites, Weight Watchers

Prep Time 10 minutes minutes

Chill & Roll 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 40 Pieces

Calories 64kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Parchment Paper
• Baking Sheet

Ingredients

• 2 cups oats quick oats
• 1/2 cup mini chocolate chips
• 2/3 cup coconut flakes unsweetened
• 1/2 cup peanut butter
• 1/3 cup honey
• 1 tsp vanilla extract

Instructions

• In a large bowl, mix together the oats, chocolate chips, and coconut.  2 cups oats, 1/2 cup mini chocolate chips, 2/3 cup coconut flakes
• Add the peanut butter, honey, and vanilla. Mix well until evenly combined. I prefer to use my stand mixer or a hand mixer for this–stirring by hand never seems to incorporate all of the ingredients well enough for me. 1/2 cup peanut butter, 1/3 cup honey, 1 tsp vanilla extract
• Chill mixture in the refrigerator for an hour, then roll out balls about an inch in diameter. Keeping the mixture in the fridge before rolling helps them to roll easier. 
• Store in an airtight container–I prefer the these in the refrigerator! 

Video

Notes

• Sometimes I use a bit more peanut butter and honey to help the balls stick together. I add about 1/4 cup peanut butter and 1/8 cup honey to what’s listed above. You could also form the balls into bars instead – I explain how to do this easily in my Healthy Granola Bar post.
• With the ingredients as listed (without any extra peanut butter or honey to make the batter stiffer / stickier) this recipe makes 40 balls that are about 1 inch in diameter. Each one is 3 Blue Plan Points | 3 Green Plan Points | 2 Purple Plan Points. assuming you make 40 small balls per batch. 2022/2023 Points: 5

 

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

The post Weight Watchers Protein Balls appeared first on My Crazy Good Life.

Our flour-free Banana Oatmeal Chocolate Chip Cookies are made with only five simple ingredients. Ingredients that you most likely always have on hand, and are ready to go in a sweet craving emergency.

Our baked cookies are easy to make, and will be your new go to recipe for banana oatmeal cookies. With no refined sugar, our recipe is naturally sweetened with bananas.

These easy banana oatmeal cookies can also be easily modified to be gluten-free by using gluten free oatmeal!

Pro tip: Double our easy banana oatmeal cookies recipe and thank me later. We love to keep a batch in the freezer ready to go when our craving strikes.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so all of our readers can be successful. In each recipe, we include detailed instructions, healthy eating plan points, tips and tricks, and nutritional information.

If you are a novice in the kitchen, you’ve come to the right place. We’ll support you along your cooking journey and help you be successful! If you are ready to start cooking without all of our helpful tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Banana Oatmeal Chocolate Chip Cookies recipe.

Ingredients

• Bananas: You’ll need a mashed bananas or two on hand that are ripe. We’ve used overripe bananas too, and they work great, also. The mashed banana will naturally sweeten the absolutely delicious oatmeal cookies. Don’t worry, the banana flavor isn’t overpowering in this recipe. You’ll enjoy a subtle banana flavor in our banana oatmeal chocolate chip cookies.
• Oats: Quick oats or old fashioned rolled oats, it didn’t seem to matter which I used. You may also use gluten free oats in this cookie recipe if needed.
• Cinnamon: Anything with cinnamon will taste amazing. The cinnamon combined with the oats, mashed banana, and dark chocolate chips is perfection in a bite.
• Vanilla Extract: Yum. Vanilla flavor mixed with oats and chocolate chips. Swoon.
• Sea salt: In my opinion, all things delicious have a solid blend of sweet and salty.
• Dark chocolate chips: We love the flavor of dark chocolate chips with these banana oatmeal cookies. If you do choose to use a different type of chocolate chip, like semi sweet chocolate chips, please recalculate your healthy eating plan points.

How to Make Banana Oatmeal Chocolate Chip Cookies in the Oven

1. Preheat oven to 325 degrees.
2. Mash the bananas with a fork. I tried to do them with my mixer, but they didn’t get as mushy as I wanted. The fork works well.
3. Add everything but the chocolate chips to the large mixing bowl and mix for 1 minute.
4. Add chocolate chips and stir by hand.
5. Drop large spoonfuls of unbaked cookie dough onto a prepared baking sheet, you should get about 8 cookies per batch.
6. Cook for 18-22 minutes. It’s not easy to tell when they’re done because they’re so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
7. Remove and cool completely and store in the fridge.

Recipe Tips

• Be sure to let the banana oatmeal chocolate chip cookies cool completely before transferring them to an airtight container if storing in the refrigerator. Our oatmeal banana cookies may also be stored in the freezer for a longer period of time.
• To thaw the cookies from the freezer, simply move the cookies to the refrigerator. We don’t recommend heating them in the microwave.
• Use ripe bananas for this recipe. You can identify ripe bananas as bananas that are yellow with brown spots on it. Overripe bananas tend to turn mostly brown. They will still work, but we’ve found the most success in using ripe bananas that just have a little bit of brown spots on the peel.
• Normally cookies turn a nice golden brown color when finished. Since these are darker in color, you won’t be able to use the golden brown coloring as a key to tell when finished. We use the poke test on this. If you poke them, and they start to fall apart put them back in the oven for a few minutes.
• This banana chocolate chip cookies call for dark chocolate chips. If you use semi sweet chocolate chips, or milk chocolate chips in this recipe, you’ll need to recalculate your healthy eating plan points.
• This recipe could easily be modified into a gluten free recipe. Simply swap out the old fashioned oats for a gluten free variety of oats. They make plenty of brands of gluten free old fashioned oats, as well as gluten free quick oats available in grocery stores.
• We love that our banana oatmeal chocolate chip cookies are made with no refined sugar. You won’t find granulated sugar, or light brown sugar in this recipe. They are naturally sweetened with the mashed banana. These yummy cookies are perfectly sweet without the added sugar.
• Our healthy banana oatmeal cookies could be made without chocolate chips, and instead add raisins into the banana cookies. Both way of making our banana oatmeal cookies taste amazing.

Healthy Eating Plans

21 Day Fix or Portion Fix

Counts as a yellow container treat swap. 2 cookies = one yellow container.

If you’re using raisins in these cookies, your swap will be 1/2 purple, 1/2 yellow, 1/2 teaspoon :)

Weight Watchers

Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

More Delicious Recipes

• Healthy Rice Pudding Recipe with Brown Rice
• Healthy Peanut Butter Granola Bars
• Dairy Free Chocolate Ice Cream
• Post Workout Snack | Apple Cookie Snacks
• 2B Mindset Dessert Recipes

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Banana Oatmeal Chocolate Chip Cookies

These healthier banana oatmeal cookies are the perfect healthy cookie! I think you could even have them for breakfast.

Course Dessert

Cuisine American

Keyword 21 Day Fix, Banana Oatmeal Chocolate Chip Cookies, healthy, healthy chocolate chip cookies, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 98kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

Ingredients

• 2 bananas mashed, ripe
• 1 cup oats quick cook or rolled, it didn’t seem to matter which I used. Use gluten free oats if needed.
• 2 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips

Instructions

• Preheat oven to 325º.
• Mash the bananas with a fork. I tried to do them with my mixer, but they didn't get as mushy as I wanted. 2 bananas
• Add all of the ingredients, except for the chocolate chips, to a mixing bowl and mix together for 1 minute. 1 cup oats , 2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp sea salt
• Add chocolate chips and stir by hand. (this will keep them from breaking). 1/4 cup dark chocolate chips
• Using a spoon, place 8 cookie-sized portions onto a greased cookie sheet.
• Cook for 18-22 minutes. It's not easy to tell when they're done because they're so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
• When done,  cool and store in the fridge.

Video

Notes

• 21 Day Fix: This counts as a yellow container treat swap. 2 cookies = one yellow container.
• Weight Watchers Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

Nutrition

Calories: 98kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 0.6mg

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The post Banana Oatmeal Chocolate Chip Cookies appeared first on My Crazy Good Life.

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

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

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

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

Where’s the recipe?

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

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

Ingredients

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

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

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

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

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

This method takes about 30 minutes from start to finish.

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

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

How to make Weight Watchers Stuffed Pepper Soup on the Stovetop

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

Recipe Tips

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

Healthy Eating Plan Points – Weight Watchers

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

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

Miss the “old” recipe?

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

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

More Weight Watchers recipes

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

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Weight Watchers Stuffed Pepper Soup

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

Course Main Course

Cuisine American

Keyword Weight Watchers Stuffed Pepper Soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 Servings

Calories 139kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Instant Pot 6 qt

Ingredients

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

US Customary – Metric

Instructions

Crock Pot

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

Pressure Cooker

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

Stove Top

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

Video

Notes

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

Nutrition

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

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

The electric pressure cooker is my favorite way to make steamed sweet potatoes. I love that I can “set it and forget it.”

Where is the recipe?

Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. In the article below, you’ll find lots of cooking tips, details that are helpful to those who are new to the Instant Pot, and even special diet information for the 21 Day Fix, Weight Watchers, and 2B Mindset.

If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the ingredient amounts and instructions for these Perfect Instant Pot Sweet Potatoes.

How long does it take for potatoes to soften in the Instant Pot?

Your cooking time will depend on the size of your sweet potatoes. Try to find potatoes that are roughly the same size so that your cooking time is the same for all of the potatoes. You’ll also want to allow a 10 minute natural pressure release at the end of cooking.

These cook times work for one sweet potato or however many you can safely fit inside your pressure cooker.

• For small sweet potatoes (less than 2 inches wide) I recommend cooking on high pressure for 15 minutes to 18 minutes of cook time (not counting the natural pressure release)
• For medium sweet potatoes (2-3 inches wide) I recommend cooking on high pressure for 30 minutes of cook time (not counting the natural pressure release)
• For large sweet potatoes (wider than 3 inches) I recommend cooking on high pressure for 60 minutes of cook time (not counting the natural pressure release)

It’s always best to cook for less time when you’re getting used to cooking with your Instant Pot. You can always cook the food for longer, but once it’s over cooked it can’t be undone.

I like to cook the sweet potatoes, open the pot and test for doneness, and then cook for longer if necessary. Did you know that you can even cook something for 0 (that’s zero) minutes if it just needs a little more time? It will cook as it comes to pressure, then it will immediately begin releasing pressure, continuing to cook.

My potatoes are medium sized and took 30 minutes to cook with a 10 minute NPR.

Ingredients in Instant Pot Sweet Potatoes:

• Sweet Potatoes: A powerhouse of vitamins and minerals sweet potatoes contain 400% of your daily recommended Vitamin A alone. Sweet potatoes are slow burning carbs, which help level blood sugar, and have tons of beta-carotene which studies show helps with vision.

How to cook whole sweet potatoes in the Instant Pot

1. Wash your raw sweet potatoes. Scrub sweet potatoes with a clean brush or sponge.
2. Add one cup of water to the Instant Pot to the bottom of your Instant Pot. Place your trivet or steamer basket in the bottom of the pot. Place your potatoes on top of the trivet.
3. Close and lock the lid and turn your pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (specific cooking times can be found above).
4. Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. This means that when it’s done cooking, don’t touch the pot or release valve. Set a time for 10 minutes (or watch your pot count up to 10 minutes) before moving the release valve from Sealing to Venting with the end of a wooden to spoon. When you do this, hot steam will come out of the pot.
5. Remove the lid and use the handles of your trivet to carefully remove your perfectly tender cooked sweet potatoes. Serve immediately or allow to cool and transfer to an airtight container and store in the fridge up to 5 days.

Recipe Tips:

• Find potatoes that are the same size so that they all cook in the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.
• I love this recipe during the holidays. It saves so much time making sweet potato casserole!
• For the natural release, I recommend allowing the pressure to naturally release for 10 minutes. If after 10 minutes there is still pressure in your pot, you can go ahead and manually release (also called quick release) it by moving the Valve over to the venting position.

Once you make Instant Pot sweet potatoes once, you’ll find the perfect time and it’ll be easier to cook them from here on out. This is actually the way it works with almost all recipes – each pot and elevation cook a tad different, and you’ll get to know your pot in no time.

I love that the potatoes cook evenly, and this is such an easy recipe to use to get healthy food on the table (or in meal prep containers).

Top your cooked Instant Pot Sweet Potato with:

• butter
• maple syrup and peanut butter for a perfect breakfast
• brown sugar and honey
• sour cream and green onions
• veggies – I love adding broccoli

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

More healthy Sweet Potato recipes

• Oven Roasted Sweet Potatoes
• Sweet Potato Hash
• Healthy Crab Cake Recipe with Sweet Potatoes
• Sweet Potato Chili

More basic Instant Pot recipes:

• Instant Pot Meatballs
• Instant Pot Frozen Ground Beef
• Instant Pot Turkey Breast
• Instant Pot Spaghetti Squash

Print

Perfect Instant Pot Sweet Potatoes

Making perfect Instant Pot Sweet Potatoes is quick and easy. I love to meal prep several at once so I can eat them all week.

Course Side Dish

Cuisine American

Keyword instant pot, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 447kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 4 sweet potatoes
• 1 cup water

Instructions

• Wash your potatoes. 4 sweet potatoes
• Add water to the bottom of your Instant Pot. 1 cup water
• Place your trivet or steamer basket in the bottom of the pot, and your potatoes on top of the trivet.
• Close and lock the lid and turn you pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (cooking times can be found in recipe notes).
• Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. Remove the lid and use the handles of your trivet to remove the potatoes.
• Serve immediately or transfer to an airtight container and store in the fridge up to 5 days.

Notes

• For small potatoes (less than 2 inches wide) I recommend cooking 15 minutes to 18 minutes.
• For medium sweet potatoes (2-3 inches wide) I recommend cooking for 30 minutes.
• For large sweet potatoes (wider than 3 inches) I recommend cooking for 60 minutes.

Recipe Tips:

• Find potatoes that are the same size so that they all cook for the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

Nutrition

Serving: 4g | Calories: 447kcal | Carbohydrates: 105g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 1752mg | Fiber: 16g | Sugar: 22g | Vitamin A: 73772IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg

The post Instant Pot Sweet Potatoes appeared first on My Crazy Good Life.

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

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

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

Where’s the recipe?

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

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

Ingredients in Cauliflower Fried Rice

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

How to cook cauliflower rice in the Instant Pot

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

How to cook cauliflower fried rice in the slow cooker

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

Make this cauliflower fried rice on the stove top

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

Recipe tips

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

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

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

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

Weight Watchers

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

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

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

Trim Healthy Mama

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

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

Looking for more healthy Asian recipes like this fried rice?

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

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Healthy Cauliflower Fried Rice

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

Course Main Course

Cuisine Chinese

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

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

Ingredients

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

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

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

Stove Top:

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

Slow Cooker:

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

Video

Notes

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

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

Nutrition

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

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

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Weight Watchers Chicken Sausage Vegetable Casserole

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

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

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

Recipe Tips

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

Healthy Eating Plan Points

Weight Watchers Points

WW Points Per Serving

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

Looking for more delicious Weight Watchers chicken recipes?

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

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Weight Watchers Chicken Sausage Vegetable Casserole

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

Course Main Course

Cuisine American

Keyword Weight Watchers Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 340kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Baking Dish

Ingredients

Ingredients

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

Instructions

Instructions

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

Notes

WW Points Per Serving

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

 

Nutrition

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in this WW Sweet Potato Chili

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

How to make this Weight Watchers Sweet Potato Chili

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

Recipe Tips

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

Weight Watchers Points

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

More Easy Weight Watchers Recipes

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

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Weight Watchers Sweet Potato Chili

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

Course Main Course

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 292kcal

Author Becca Ludlum

Ingredients

Ingredients:

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

Instructions

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

Video

Notes

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

Nutrition

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

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

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

Where’s the Recipe?

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

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

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

Ingredients in this Healthy Dill Pickle Chicken Salad

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

Instant Pot Directions

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

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

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

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

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix

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

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

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

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

Weight Watchers

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

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

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

Trim Healthy Mama

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

More Healthy Dip Recipes

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

Print

Healthy Dill Pickle Chicken Salad

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

Course Appetizer, Main Course

Cuisine American

Keyword Dill pickle chicken salad, healthy snack

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 135kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

US Customary – Metric

Instructions

Instant Pot Directions:

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

Stove Top Directions:

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

Slow Cooker Directions:

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

Video

Notes

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

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

Nutrition

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

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

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

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