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

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

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

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

Where’s the recipe?

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

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

Ingredients

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

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

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

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

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

This method takes about 30 minutes from start to finish.

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

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

How to make Weight Watchers Stuffed Pepper Soup on the Stovetop

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

Recipe Tips

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

Healthy Eating Plan Points – Weight Watchers

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

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

Miss the “old” recipe?

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

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

More Weight Watchers recipes

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

Print

Weight Watchers Stuffed Pepper Soup

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

Course Main Course

Cuisine American

Keyword Weight Watchers Stuffed Pepper Soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 Servings

Calories 139kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Instant Pot 6 qt

Ingredients

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

US Customary – Metric

Instructions

Crock Pot

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

Pressure Cooker

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

Stove Top

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

Video

Notes

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

Nutrition

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

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

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

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

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Pumpkin Pie Wonder Whip

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

How to Make Pumpkin Pie Wonder Whip

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

Recipe Tips

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

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

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

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

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

2B Mindset

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

More Wonder Whip Recipes

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

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Pumpkin Pie Wonder Whip Recipe

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

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

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

Instructions

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

Notes

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

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

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

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

Nutrition

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

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

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.

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.

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

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

Where’s the recipe?

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

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

Ingredients in Healthy Egg Salad Recipe

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

How to this make Healthy Egg Salad Recipe

Instant Pot:

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

Oven:

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

Crockpot/Slow Cooker:

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix

Servings: 4

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

Container Counts Full Recipe:

5 Red

1/2 Green

Container Counts Per Serving:

1 1/4 Red, negligible green

Weight Watchers Points

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

Trim Healthy Mama

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

Healthy Recipes for your Lunch Meal Plan

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

Print

Healthy Egg Salad Recipe

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

Course Main Course

Cuisine American

Keyword Egg Salad

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 158kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

optional: Salt and pepper to taste

Instructions

Instant Pot:

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

Oven:

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

Slow cooker:

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

Video

Notes

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

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

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

Nutrition

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

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The post Healthy Egg Salad Recipe appeared first on My Crazy Good Life.

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

Where’s the recipe?

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

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

Ingredients for this Weight Watchers Turkey Sausage Recipe

Sweet Sausage Ingredients

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

Savory Sausage Ingredients

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

How To Make this Weight Watchers Turkey Sausage Recipe

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

Recipe Tips

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

Weight Watchers Points

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

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

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

Looking for more easy Weight Watchers recipes?

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

Print

Weight Watchers Turkey Sausage Recipe

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

Course Breakfast

Cuisine American

Keyword Breakfast Sausage, Homemade Sausage, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 285kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Slip Mat
• Mixing Bowls

Ingredients

Ingredients:

Sweet Breakfast Sausage

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

Optional: salt to taste

Savory Breakfast Sausage

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

Optional: salt to taste

US Customary – Metric

Instructions

Directions:

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

Notes

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

Nutrition

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

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

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

Where’s the recipe? 

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

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

Ingredients in these Chicken Gyro Bowls

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

Ingredients in the Homemade Tzatziki Yogurt Sauce

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

How to make Chicken Gyro Bowls in the Instant Pot

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

How to make Chicken Gyro Bowls on the Stove/Oven 

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

How to make Chicken Gyro Bowls in the Crockpot

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

How to make homemade tzatziki sauce:

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

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix

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

2B Mindset

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

Trim Healthy Mama

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

Weight Watchers 

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

More healthy Instant Pot recipes

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

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Chicken Gyro Bowl with Homemade Tzatziki

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

Course Main Course

Cuisine Mediterranean

Keyword Chicken Gyro Bowls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 522kcal

Author Becca Ludlum

Equipment

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

Ingredients

Chicken Gyro Bowls

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

Homemade Tzatziki Sauce

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

Instructions

Instant Pot:

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

Oven and Stove Top:

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

Slow cooker:

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

Video

Notes

Healthy Eating Plans

21 Day Fix

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

2B Mindset

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

Trim Healthy Mama

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

Weight Watchers 

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

Nutrition

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

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

Our rotisserie chicken soup is the best soup for those who love flavorful and healthy, hearty soup dinners. This is one of the easiest homemade soup recipes out there with chicken, and full of nutrients!

You can make this recipe three ways: in the Instant Pot, in your Crockpot, or with the tried and true stovetop method. You know I love making quick recipes that are delicious with less hands on time in the kitchen.

Where’s the recipe?

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

If you’d like to skip past the ingredient list, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print Rotisserie Chicken Soup recipe.

Ingredients in Rotisserie Chicken Soup

• Rotisserie Chicken: Flavorful chicken is a must. We stopped buying store-bought rotisserie chicken a while ago because of the extra ingredients added. We learned how easy it is to make our own rotisserie-style chicken, and we’ve been making them for this recipe (and others) ever since. I have five different rotisserie chicken recipes, cooked five ways: Crockpot, Instant Pot, Grill, Ninja Foodi, and Oven. Click here to read about our favorite rotisserie chicken recipe and how to cook a rotisserie chicken five ways (with recipes!)
• Chicken stock: If you aren’t making your own, choose low-sodium chicken stock from the grocery store.
• Zucchini: Diced small, feel free to use celery if you don’t have zucchini on hand.
• Carrots
• Black Pepper: A little bit goes a long way.
• Brown rice: (dry for IP, cooked for stovetop or Crockpot)
• Salsa: I think salsa is so tasty – choose one with a mild or medium heat depending on your liking.

How to make Rotisserie Chicken Soup in the Instant Pot

1. To start, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one side of the Instant Pot so that they were easier to remove later. Yes, the bones are important–it adds a depth of flavor that just isn’t there with regular chicken meat. You’ll remove the bones and skin later :)
3. Finally, pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember, dry rice for Instant Pot cooking!
4. Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve if you used the quick release function.
5. Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, chopped green onions, and/or tortilla strips and cheese.

How to make Rotisserie Chicken Soup in the Slow Cooker

1. First, pull the meat from the rotisserie chicken and chop it into bite sized pieces.
2. Next, add chicken meat, bones, and skin to the slow cooker. I grouped the bones and skin on one side of the slow cooker so that they were easier to remove later.
3. Then pour the rest of the ingredients to the slow cooker.
4. Finally place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
5. When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese. You can add salt and pepper at the end to taste!

How to make Rotisserie Chicken Soup on the Stovetop

You can skip steps 3 & 4 if you are using the crockpot chicken for meal prep recipe that I linked above! In all reality you could skip right to adding the rice if you make the crockpot chicken. Just make sure to add your salsa into the mix for the simmering process!

1. First, pour the chicken broth and salsa into a large pot or dutch oven on low heat.
2. Then cook the carrots and zucchini in 1 tablespoon of olive oil for 5-10 minutes
3. Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win!
4. Go ahead. Close your eyes and put the drumsticks and wings in.
5. Once the veggies are done cooking, add them and the the pepper to your pot.
6. Finally, you will add the rice.
7. Over high heat, bring your pot contents to a boil. Let it simmer (slow boil) for an hour. However, it can go for longer than that too.
8. When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top.
9. Garnish with chopped avocado, flour tortilla strips, or both!

Recipe Tips

• Tips for removing bones: push the bones and skin of the chicken to the same side of the pot then remove them after the cook time is done and before stirring. However, you may also put the bones and skin in cheesecloth or a mesh cooking bag for easy removal.
• If you’re concerned about the fat, skip adding the skin and just use the bones to make nutrient-dense bone broth with great flavor.
• You can make our easy rotisserie chicken noodle soup just by adding noodles to this recipe and omitting the rice. Simply add your uncooked pasta to your pot 30 minutes before the end of your cooking time. If you decide to use egg noodles, I would suggest cooking them separately to al dente and add them at the end.
• If you have any leftover soup, store it in an airtight container and then reheat when you are ready to eat. This recipe also freezes really well – be sure to store the soup in freezer-safe containers. Add fresh toppings after reheating the leftovers.

Healthy Eating Plans

21 Day Fix

• Serving Size: 1 1/2 cups chicken and veggies, 1 cup broth
• Entire recipe: 6 red containers, 4 1/2 green containers, 1 yellow container
• Per Serving (about 3/4 cup of chicken): 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers

• 3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

2B Mindset

This recipe is the perfect lunch!

Trim Healthy Mama

This is a Crossover recipe for THM and you’ll need eliminate the carrots since they’re not on plan. I made this recipe before I knew about those guidelines but you won’t miss them. The recipe is still delicious without the carrots.

More Healthy Soup Recipes

• Crack Chicken Soup
• Healthy Cream of Mushroom Soup
• Crockpot Egg Drop Soup
• Gazpacho Soup

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Rotisserie Chicken Soup

This is a simple and healthy soup recipe that uses homemade or store bought rotisserie chicken, veggies, brown rice, and a jar of salsa.

Course Soup

Cuisine American

Keyword Rotisserie Chicken Soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 568kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Crockpot
• Le Creuset Cast Iron Pot

Ingredients

• 1 chicken rotisserie
• 64 ounces chicken stock low sodium, or if you're fancy and you make your own, 64 oz.
• 2 cups zucchini diced small
• 1 cup carrots diced small
• 1 tsp pepper
• 1/2 cup brown rice (dry for IP, cooked for stovetop or Crockpot)
• 1.5 cups salsa

US Customary – Metric

Instructions

Instant Pot:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the Instant Pot. I grouped the bones and skin on one size of the Instant Pot so that they were easier to remove later.
• Pour the rest of the ingredients to the Instant Pot. Close the lid and turn the pressure valve to sealing. Remember to use dry rice when cooking in the Instant Pot. 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Cook on high pressure using the soup setting for 25 minutes. When the Instant Pot is done cooking let the pressure release naturally or release the pressure by turning the valve a little then closing it again. This will release a little pressure at a time and prevent the soup from shooting out of the valve.
• Remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Stove Top:

• Pour the chicken stock and salsa into a stock pot on low heat. 1 chicken, 1.5 cups salsa
• Cook the carrots and zucchini in 1 T olive oil for 5-10 minutes 1 cup carrots, 2 cups zucchini
• Next, pull the chicken off of the bone. I put it all on a cutting board and then cut the meat into smaller pieces before putting it all into the pot. The skin, bones, drumsticks, and wings all go into the pot. Please don’t skip that step. It adds a lot of moisture and, most importantly, taste. This bone broth will have more health benefits and better flavor. Win-win! 1 chicken
• Add the pepper, and the veggies when they're done. 1 tsp pepper
• Add the rice. Cooked rice is needed here!  1/2 cup brown rice
• Let it simmer (slow boil) on the stove for an hour. Or two. Or three.
• When it’s time to eat, use tongs to pull out the skin and bones. I fill the bowl with everything but broth at first and add cheese on top. After the cheese has a few seconds to melt, I add the broth on top
• Garnish with chopped avocado, flour tortilla strips, or both!

Slow cooker:

• Pull the meat from the rotisserie chicken and chop it into bite sized pieces. 1 chicken
• Add the meat, bones, and skin to the slow cooker. I grouped the bones and skin on one size of the slow cooker so that they were easier to remove later.
• Pour the rest of the ingredients to the slow cooker. Cooked rice is fine here as well! 64 ounces chicken stock, 2 cups zucchini, 1 cup carrots, 1 tsp pepper, 1/2 cup brown rice , 1.5 cups salsa
• Place the lid on the slow cooker. Cook the soup on high heat for 2-3 hours or low heat for 4-6 hours.
• When it’s time to eat remove the bone and skin from the soup the serve. Garnish with chopped avocado, cilantro, and/or tortilla strips and cheese.

Video

Notes

21 Day Fix containers:

Serves: 4
Serving Size: 1.5 cups filling, 1 cup broth

Entire recipe: whole chicken = 6 red containers, 4 1/2 green containers, 1 yellow container

1 Serving with 3/4 cup chicken: 1 1/2 Red container, 1 Green container, 1/4 Yellow container

Weight Watchers:

3 Points on the 2023 Plan | 3 Blue Plan Point | 5 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 568kcal | Carbohydrates: 24g | Protein: 48g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 888mg | Potassium: 1315mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6205IU | Vitamin C: 18mg | Calcium: 92mg | Iron: 4mg

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The post Rotisserie Chicken Soup appeared first on My Crazy Good Life.

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

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

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

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

Where’s the recipe?

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

Ingredients in Weight Watchers Goulash Recipe

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

How to make Weight Watchers Goulash Recipe in the Instant Pot

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

How to make Weight Watchers Goulash Recipe on the stovetop

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

Recipe Tips

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

Weight Watchers Points

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

More Weight Watchers Instant Pot Recipes

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

Print

Weight Watchers Goulash Recipe

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

Course Main Course

Cuisine American

Keyword Goulash, instant pot, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 165kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Food processor
• Sealing Rings

Ingredients

Ingredients:

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

US Customary – Metric

Instructions

Instant Pot Directions:

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

Stovetop Directions:

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

Video

Notes

Tips:

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

Weight Watchers Points:

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

Nutrition

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

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