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Weight Watchers Protein Balls

Becca Ludlum — Fri, 01 Dec 2023 22:08:24 +0000

If you’re looking for a filling a satisfying Weight Watchers snack idea to beat cravings, these WW protein balls are the perfect solution. Everyone can snack on these chewy, chocolatey, delicious granola bites.

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

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

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

Where’s the Recipe?

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

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

Ingredients in Weight Watchers Protein Balls:

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

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

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

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

How to make Weight Watchers Protein Balls:

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

Recipe Tips:

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

What are the Weight Watchers Points for this recipe?

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

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

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

Weight Watchers Desserts:

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

Delicious Weight Watcher recipes

Weight Watchers Protein Balls with Peanut Butter

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

Course Dessert

Cuisine American

Keyword oatmeal, protein balls, protein bites, Weight Watchers

Prep Time 10

Chill & Roll 1

Total Time 1 10

Servings Pieces

Calories 64kcal

Author Becca Ludlum

Equipment

Mixing Bowls
Parchment Paper
Baking Sheet

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Weight Watchers Buffalo Chicken Wings (Boneless)

Becca Ludlum — Mon, 20 Nov 2023 19:32:40 +0000

Making these Weight Watchers buffalo chicken wings at home is much healthier and less expensive than eating out. You can make these boneless hot wings easily to satisfy your cravings!

While I love making these for parties – they make a great appetizer – I also like making them for snacks throughout the week. When I meal prep, I like to have some high protein options like hard boiled eggs and these Boneless Buffalo Chicken Wings on hand.

Where’s the recipe?

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

In this article you’ll find ingredient information, detailed cooking instructions, recipe tips, and WW point info. If you’d like to get right to the boneless wing recipe, scroll down to the printable recipe at the bottom of this article that includes ingredients and amounts, basic cooking instructions, nutrition information, and links to what you’ll need to make this recipe.

Ingredients in these Buffalo Chicken Wings:

Chicken Breasts: Boneless skinless chicken breast works great for this recipe. If you prefer dark meat, you can use boneless skinless chicken thighs. If you use the thighs, you’ll want to recalculate your WW points.
Franks Hot Sauce: Be sure and grab the original recipe hot sauce. The buffalo wing sauce has a significant amount of extra ingredients that don’t work well with a clean eating lifestyle. Frank’s Hot Sauce is salt, peppers, and vinegar. This is all you need. You won’t miss the extra stuff in the buffalo sauce, I promise!
Cayenne Pepper I use dried cayenne pepper. This is how you’ll adjust the heat spice in your recipe. Skip it if you’d like mild flavor, use half the amount if you’d like medium flavor.
Butter: Unsalted butter, if you have it. If the recipe needs salt when it’s cooked, you can add some to each serving.
Salt & Pepper: to taste

Instant Pot Instructions:

Prep your chicken: Slice your chicken into bite-sized strips.
Set up your pot: Turn the Instant Pot to saute mode and add the butter to the pot.
Add your ingredients: Once the butter has melted, place chicken in the pot, then add cayenne pepper (optional), salt, and pepper to taste. Coat each piece of chicken so it’s seasoned evenly. Add ½ cup hot sauce and stir the chicken so that it’s coated. Adding the hot sauce will count as your liquid that you need to pressure cook.
Pressure cook: Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
Release the pressure: Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken from the pot and drizzle the remaining hot sauce on top and eat now, or skip ahead to the next step to add some more texture to your wings.
Add the rest of the hot sauce: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil and sprayed with cooking spray. Brush the chicken with the additional ¼ cup of hot sauce.
Broil: Place the baking sheet into the oven and broil the chicken for 2-3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.

Recipe Tips

I like to use partially frozen chicken breast meat because it’s easier to cut.
If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
If using fully thawed chicken, reduce your cook time to 7 minutes.
If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
These boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.

WW Points info for these Buffalo Chicken Wings:

1 Serving Weight Watchers Boneless Wings (Serving size is 1/4 of the recipe) counts as:

3 Blue Plan Points
6 Green Plan Points
3 Purple Plan Points
2023 Points: 3

Looking for more WW Buffalo chicken recipes?

Weight Watchers Buffalo Chicken Dip This Buffalo Chicken Dip is made with blended cottage cheese and Greek yogurt instead of cream cheese, and shredded chicken. This recipe will satisfy your cravings while keeping you on track with daily points.
Weight Watchers Buffalo Cauliflower Mac and Cheese Using protein packed cottage cheese and Greek yogurt instead of heavy cream, this is a delicious and satisfying recipe!
WW Recipe for Buffalo Chicken Roll Ups Craving buffalo but not quite in the mood for wings? This recipe for Buffalo Chicken Roll Ups is so good and easy to make. If you’d feeling a little lazy, you don’t even have to roll it up – the ingredients can go right on top and make the chicken breast delicious!
Weight Watchers Air Fryer Buffalo Cauliflower Not chicken – I get it. But if you’re in need of some veggies, you’re going to LOVE this Buffalo Cauliflower recipe!

Weight Watchers Buffalo Chicken Wings (Boneless)

These spicy, buttery, Instant Pot Buffalo Chicken Wings are the perfect healthy Weight Watchers recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.

Course Appetizer

Cuisine American

Keyword Weight Watchers Buffalo Chicken Wings

Prep Time 15

Cook Time 11

Total Time 26

Servings

Calories 317kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Baking Sheet

Ingredients

2 tbsp butter unsalted
2 lbs chicken breasts partially defrosted, cut into strips (I've also used frozen chicken breasts, please see tips in the recipe post)
1 tsp cayenne pepper optional, see recipe notes
1 tsp pepper
1/2 cup hot sauce Frank’s original, NOT Buffalo
1/4 cup hot sauce Frank’s Original, separated, for coating

Instructions

Turn the Instant Pot to saute mode and add the butter. 2 tbsp butter
Once the butter has melted, add in the chicken, cayenne pepper, and salt and pepper to taste. Mix the chicken so that each piece is seasoned. Add ½ cup hot sauce and stir the chicken so that it’s coated. 2 lbs chicken breasts, 1 tsp cayenne pepper, 1 tsp pepper, 1/2 cup hot sauce
Close and lock the lid to your Instant Pot and turn the steam valve to sealing. Using the manual or pressure cook setting, cook on high pressure for 8 minutes.
Once the cook time is complete, quick release the pressure and remove the lid. You can remove chicken and drizzle remaining hot sauce on top and eat now, or skip ahead to the next step.
Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil.
Brush the chicken with the additional ¼ cup of hot sauce. 1/4 cup hot sauce
Place the baking sheet and broil the chicken for 3 minutes on each side. This will help to thicken the sauce. Let the chicken cool for 5 minutes before serving.

Video

Notes

Recipe Tips

If using completely frozen chicken, place the frozen chicken breasts in the Instant Pot, along with ½ cup of water, cayenne pepper and salt and pepper to taste. Cook for 16 minutes, then cube and continue with the recipe.
If using fully thawed chicken, reduce your cook time to 7 minutes.
If you’re short on time you can skip broiling and just toss the chicken with the remaining wings sauce, but I highly recommend broiling.
These boneless buffalo wings go great with a side of celery sticks, carrot sticks, and blue cheese crumbles, blue cheese dressing, or goat cheese.
Need some ranch dressing? You can make a simple ranch dip using a container of plain Greek yogurt and homemade ranch seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley and 1/2 tsp dill. (Need a visual? Here’s my Ranch Dressing Mix)
Leftover chicken can be store in an airtight container in the fridge for up to 5 days or the freezer for up to 2 months.I like to use partially frozen chicken breast meat because it’s easier to cut.

Nutrition

The post Weight Watchers Buffalo Chicken Wings (Boneless) appeared first on My Crazy Good Life.

Buffalo Chicken Bites

Becca Ludlum — Mon, 16 Oct 2023 17:57:01 +0000

These Instant Pot Buffalo Chicken Bites are my favorite healthy way to satisfy cravings for Buffalo wings. Admittedly, I crave deep fried, butter drenched wings more than I should.

Our Instant Pot Buffalo Chicken Bites are the perfect dish to enjoy on game day, but also healthy enough to make anytime a craving hits. Our buffalo chicken bites are made with simple ingredients, yet full of delicious buffalo sauce flavor that make this the perfect appetizer!

Classic buffalo wings are deep fried, tossed in butter, then tossed in buffalo sauce. Even Instant Pot buffalo chicken wings are typically not the best choice for your healthy eating plan.

Chicken wings are made up almost entirely of fat, and while butter is fine in moderation, the sheer amount used in most wing recipes is not. This healthy chicken recipe hits all your favorite buffalo sauce flavors, and is more filling because you’re getting the meat, not just skin.

While this recipe is written for the Instant Pot, you can cook it in any electric pressure cooker! It takes about 15 minutes. These spicy, buttery, Buffalo Chicken Boneless Wings are a healthy homemade version alternative to traditional buffalo wings.

Boneless buffalo chicken bites go great with a side of celery sticks, carrot sticks, turnip fries, and homemade ranch dressing dipping sauce.

Our bite-sized pieces are the perfect protein to share with family and friends. It’s an easy appetizer, and I guarantee your friends will be asking for this recipe.

Where’s the Recipe?

My readers come from all levels of experience in the kitchen and I receive a lot of questions about recipes. To better serve everyone, I’m committed to put a ton of helpful information in all of my posts.

If you’d like to skip over buffalo chicken ingredient information, the recipe tips, and healthy eating plan calculations, please simply scroll to the bottom of the page, where you will find the easy to print Instant Pot Buffalo Chicken Bites recipe card!

Ingredients in Instant Pot Buffalo Chicken Bites

Chicken breast: Chicken breasts are a healthy low carb protein source. Boneless skinless chicken breasts work great for this recipe. If you prefer dark meat you can use boneless skinless chicken thighs for this buffalo chicken recipe.
Cayenne pepper: Cayenne blends nicely with the hot sauce to create the perfect spicy flavor for your buffalo sauce. If you need to tame the spice level a bit, feel free to omit or decrease the amount of cayenne pepper.
Butter: I use butter in this buffalo chicken recipe, because traditional fried chicken bites have that delicious buttery flavor. If you prefer, you can use another type of fat like avocado oil or olive oil to cook your chicken in.
Black pepper: Good seasoned chicken needs black pepper.
Franks Hot Sauce: There are a lot of different buffalo sauces available, but I prefer the original Frank’s red hot sauce. Traditional buffalo sauce has a ton of extra ingredients in it that make it less healthy. The Frank’s red hot sauce is just salt, peppers, and vinegar. This is all you need and you will still get all the buffalo flavor. You won’t miss the extra stuff, I promise!
(Optional) Ranch Seasoning: If you need to make some dip, our ranch seasoning is the best! Scroll down to find the recipe for our ranch dip in the recipe tips below.

How to Make Instant Pot Buffalo Chicken Bites

Time needed: 16 minutes

Slice & Sauté: First you will want to slice your chicken breasts into bite size pieces or strips, and then turn your pot to Sauté. Next melt your butter in the pot. Once the butter is melted, place the chicken, seasonings, and 1/2 cup of buffalo sauce (reserve an extra 1/4 cup of buffalo sauce to add at the end) into your pot with the melted butter. Finally, place chicken in a single layer. Make sure to avoid overlapping of the chicken pieces.
Pressure Cook: Close and lock the Instant Pot lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
Quick Release: Once the cook time is complete, quick release the pressure and then remove the lid. The chicken is cooked when a meat thermometer reads the internal temperature of the buffalo bites to 165 degrees F. Using a slotted spoon, remove chicken and drizzle the remaining 1/4 cup of buffalo sauce on top and then eat now, or skip ahead to Step 4 for my preferred method.
Optional Broil: Transfer the cooked chicken to a baking sheet and drizzle it with the remaining ¼ cup of buffalo sauce. Then broil for 2-3 minutes until the buffalo sauce is thickened and the chicken bites are golden brown. Let cool for about 5 minutes and then serve with carrots, celery, or your favorite sides like ranch or blue cheese dressing.

Recipe Tips

This recipe goes perfectly with our ranch dip. If you need to make some dip, this ranch seasoning is the best! Take a small container of plain Greek yogurt, and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley, and 1/2 tsp dill. Stir to combine.
If you’re making this recipe with frozen chicken breasts, increase the cook time to 16 minutes and cut into bite-sized pieces after it’s cooked.
If you’re short on time you can skip broiling and just toss the cooked chicken with the remaining buffalo sauce, but broiling is the best way to get that golden brown crispy exterior.
Our Instant Pot Buffalo Chicken Bites are most delicious when they are fresh. However, you may save any remaining chicken leftovers for meal prep by storing in an airtight container in the refrigerator. To reheat simply warm the buffalo chicken bites in an air fryer basket on low, or in the oven at a low temperature.

Healthy Eating Plans

Weight Watchers Instant Pot Buffalo Chicken Bites

See this post for our WW Buffalo Chicken Bites.

21 Day Fix Instant Pot Buffalo Chicken Bites

For the entire recipe: 8 Red Containers, 6 Teaspoons.

Per Serving: 1 Red Container, ¾ Teaspoon.

2B Mindset Instant Pot Buffalo Chicken Bites

Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner.

Trim Healthy Mama Instant Pot Buffalo Chicken Bites

These buffalo chicken bites are a THM-S recipe with no changes.

Love all things buffalo chicken? Try these other healthy buffalo sauce recipes:

21 Day Fix Buffalo Chicken Dip Shredded buffalo chicken dip is a classic appetizer that is always a hit at parties and gatherings. However, traditional buffalo chicken dip can be high in calories and fat. This healthy buffalo dip uses shredded chicken breasts, plus cottage cheese and Greek yogurt, instead of cream cheese, to lighten things up without sacrificing flavor.
Frozen Cauliflower In Air Fryer I’m always looking for a good recipe using buffalo sauce. These Buffalo Cauliflower Bites are so easy to make and are the perfect appetizer, snack, or side dish.
Buffalo Cauliflower Mac and Cheese Buffalo sauce recipes are usually a big hit in our house, so I was excited to try out this great recipe for my family. It’s a healthy buffalo cauliflower mac and cheese recipe with shredded chicken, and is a great way to get in some extra protein and veggies!
Healthy Buffalo Chicken Roll Ups These Buffalo Chicken Breasts Roll Ups are a delicious quick dinner recipe! Mixing cottage cheese with buffalo sauce and ranch spices gives these roll ups a spicy and creamy center that’s a satisfying main course cuisine.
Buffalo Pasta with Shredded Chicken This easy buffalo chicken pasta recipe is a family favorite in my house, and is a great addition to your weekly meal rotation. This pasta dish is made with shredded chicken breasts and is topped with a protein packed spicy buffalo sauce. It’s one of my favorite Instant Pot recipes.
Buffalo Cauliflower Dip I add chicken breasts to this shredded chicken buffalo cauliflower dip to really get in some extra protein. It’s a healthy, game day appetizer that you can cook in the Instant Pot, slow cooker, or on the stove top.

Buffalo Chicken Bites

These spicy, buttery, Instant Pot Buffalo Chicken Boneless Wings are the perfect healthy recipe. They cook right in the Instant Pot, so they’re fast and cleanup is easy.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Bites

Prep Time 5

Cook Time 11

Total Time 16

Servings

Calories 222kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Sealing Rings

Ingredients

2 lbs chicken breast defrosted, cut into strips (I’ve also used frozen chicken breasts, please see below)
2 tbsp butter
1 tsp cayenne pepper
1 tsp black pepper
1/2 cup Franks Red Hot Sauce not buffalo sauce
1/4 cup Franks Red Hot Sauce save for after chicken has been cooked

US Customary – Metric

Instructions

Slice your chicken into bite-size strips. 2 lbs chicken breast
Set your Instant Pot to sauté and melt your butter. Once melted, add your chicken and seasoning. Then, stir in ½ cup of Franks Hot Sauce and stir well. 2 tbsp butter, 1 tsp cayenne pepper, 1 tsp black pepper, 1/2 cup Franks Red Hot Sauce
Close and lock the lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
Remove the chicken from the pot. You can drizzle the remaining hot sauce on it and eat it now, or broil on a baking sheet. 1/4 cup Franks Red Hot Sauce
Optional: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil. Brush the chicken with the additional 1/4 cup hot sauce. Brown the chicken and thicken the sauce by placing under the broiler for 3 minutes. Turn the chicken over and repeat on the other side. Let the chicken cool 5 minutes before serving.

Video

Notes

Healthy Eating Plans:

21 Day Fix/Portion Fix: For the entire recipe: 8 Red Containers, 6 Teaspoons. Per Serving: 1 Red Container, ¾ Teaspoon.
2B Mindset: Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner.
Trim Healthy Mama: This is a THM-S recipe with no changes.
Weight Watchers: See this post for the WW version.

Nutrition

The post Buffalo Chicken Bites appeared first on My Crazy Good Life.

Weight Watchers Stuffed Pepper Soup

Becca Ludlum — Thu, 28 Sep 2023 14:39:13 +0000

This Weight Watchers Stuffed Pepper Soup is a quick and easy recipe that is perfect for busy nights. It’s perfect in the crockpot or the Instant Pot. The simple Italian seasonings make for a delicious meal.

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.

Sauté Brown the ground turkey in a skillet over medium heat until there is no more pink.
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.
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.
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.

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.
Add the broth or water, tomatoes (including the juice), tomato sauce, dry rice, bell peppers and onions, black pepper, garlic, and oregano.
Close the lid and turn your valve to sealing. Cook on high pressure for 8 minutes.
When finished, release the pressure on the pot and remove the lid.

Sauté the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
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.
Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
Season with salt and pepper to taste.

How to make Weight Watchers Stuffed Pepper Soup on the Stovetop

Sauté the ground turkey in a large pot or dutch oven (large enough to cook your soup) until it’s no longer pink.
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.
Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.
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 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

Cook Time 6

Total Time 6 15

Servings 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

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

21 Day Fix Family Meal Plan

Becca Ludlum — Tue, 08 Aug 2023 09:56:00 +0000

If you’re on the 21 Day Fix and have a family to cook for, you might be a little nervous to create a meal plan. Luckily, I’m sharing tips for making a 21 Day Fix Family Meal Plan as well as sharing links to my favorite family friendly recipes – they even have container counts already done for you!

The 21 Day Fix is more than just a weight loss plan. It’s a great way to learn about portion control and living a healthy lifestyle. I love Portion Fix, but finding options that make the entire family happy can be tough with picky eaters in the house. This 21 Day Fix family meal plan will make life SO much easier!

By making the 21 Day Fix a permanent lifestyle change for myself, I have the perfect opportunity to feed my family healthy, balanced meals. I can spend less time worrying and planning and more time enjoying our dinner time conversations.

21 Day Fix Family Friendly Meal Plan

Even for a family, this is a lot of food. This 21 Day Fix Family Friendly Recipes meal plan is designed to be a resource of ideas that you can use to create the perfect meal plan based on your family’s likes and dislikes.

Below are 5 days of meal ideas that are good for everyone in the family. They’re hearty, filling, and will make the toughest critics ask for seconds!

I suggest using this blank meal planning spreadsheet to create a plan for your specific bracket using the recipe ideas below, and plan on eating one serving of each. There are tabs for each bracket.

If you have really picky eaters, one of my Easy Meal Plans might be better for you–these plans contain no recipes at all, just simple foods that can easily be mixed and matched based on your and your family’s likes.

Note: If you see Instant Pot in the recipe title and you don’t use one, that’s ok! My recipes have stovetop/oven directions as well.

MONDAY

Breakfast: Instant Pot Baked Oatmeal with Apples

View Recipe

Lunch: Instant Pot Beef Gyros

View Recipe

Dinner: Homemade Hamburger Helper

View Recipe

TUESDAY

Breakfast: Use the toppings your family will love – Egg Bites

View Recipe

Lunch: Spring Roll Salad

View Recipe

Healthy Goulash – Loaded with (hidden) Veggies!

View Recipe

WEDNESDAY

Breakfast: Flour Free Pancakes (we add peanut butter to ours!)

View Recipe

Lunch: Crack Chicken (eat this as a dip, in a mini bell pepper, or on a sandwich!)

View Recipe

Dinner: Carne Asada Enchiladas

View Recipe

THURSDAY

Breakfast: Banana Pancakes (again, can’t go wrong with peanut butter on these!)

View Recipe

Lunch: Stuffed Pepper Soup (great for leftovers!)

View Recipe

Dinner: Veggie Quesadillas (picky eaters? make regular quesadillas for them!)

View Recipe

Double the filling in this dinner recipe for tomorrow’s dinner!

FRIDAY

Breakfast: Healthy Blender Donuts

View Recipe

Orange Chicken

View Recipe

Dinner: Vegetarian Stuffed Peppers

View Recipe

SaveSave

The post 21 Day Fix Family Meal Plan appeared first on My Crazy Good Life.

How to Make Crispy Quinoa

Becca Ludlum — Fri, 14 Jul 2023 21:32:19 +0000

Quinoa is a versatile superfood that we all could use in our diet. Eating quinoa seeds are a great way to increase protein and fiber intake with the power of a tiny grain. Quinoa is full of helpful nutrients like folate, magnesium, zinc, and iron.

I love swapping out quinoa in any rice dish because quinoa is a whole grain and gives me a healthy boost that helps me feel full even longer. Quinoa is a complete protein and includes all nine essential amino acids that are perfect in a healthy and balanced diet. I make this crispy quinoa often and have so many delicious ways to incorporate this into my daily intake.

The first time I made crispy quinoa, I was nervous that I wouldn’t find uses for it, but easily found out that I love sprinkling it over salads, buddha bowls, oatmeal, breakfast cereal, and even homemade chocolates. The quinoa provides a slightly nutty flavor and the perfect crunchy texture to level up any and all of my healthy snacks.

The next time I use our simple method to make crispy quinoa, I’m going to play around with adding different seasonings and spices that will make this healthy crunch even more versatile.

Where’s the Recipe?

Here at My Crazy Good Life we work hard to empower all of our readers. We want you to feel confident and successful in the kitchen. With that being said, we take the time to write our recipes with detailed instructions, helpful tips and tricks, nutritional information, and healthy eating plan points.

If you are ready to cook and not in need of all of this helpful information, simply scroll down to the bottom of the page where you can find our easy to print recipe for How to Make Crispy Quinoa.

Ingredients in Crispy Quinoa

Quinoa: Swoon! I’m obsessed with this healthy whole grain that is a superfood AND a complete protein! Quinoa is the perfect addition to meals, and any healthy snack in my opinion. (Quinoa crispies, puffed quinoa, quinoa crisps, crispy quinoa cakes, quinoa pops – so many options!) We prefer to use the white quinoa, but any quinoa mixture will work perfectly.

How to Make Crispy Quinoa on the Stovetop

Rinse quinoa in cold water in a mesh colander or bowl.
Add 1 cup of uncooked quinoa to a hot dry pan on low-medium heat (not cooked quinoa, but it will be wet from rinsing). If you add too much quinoa, it won’t toast, it’ll just cook.
Use a wooden spoon or whisk to stir the quinoa as it’s toasting. (Don’t use a metal utensil – it’ll scratch your pan because you’ll be doing a lot of whisking).
The quinoa will be fairly wet, then it’ll start to dry out and eventually it’ll pop. If the temp is too high, it’ll start popping fast and make a mess. If you keep the temp to low-medium/medium, it’ll give you a bit of warning. :)
Once the quinoa starts to turns a golden brown color (if using white quinoa) and gets crunchy, remove from heat and allow the quinoa to cool completely.

How to Make Crispy Quinoa in the Oven

Preheat the oven to 375º.
Rinse quinoa in a large bowl or mesh colander with cold water.
Add 1 cup of quinoa to a baking sheet, lined with parchment paper. Spread out quinoa into a single layer. This is an easy way to ensure that the quinoa will crisp evenly.
Cook for 20-30 minutes. Stir the quinoa every 5-10 minutes to promote even cooking.
Once you notice that it slightly turns color and gets crunchy, remove from oven and allow the quinoa to cool completely.

Recipe Tips

Make sure your crunchy quinoa is correctly cooked, as eating raw quinoa can cause digestive discomfort.
We first tested cooking crispy quinoa on medium-high heat and found that the quinoa cooked too quickly and started popping. Be sure to keep your pan on low-medium heat.
If you have any leftover quinoa, store in an airtight container but try to use up all of the quinoa as quickly as possible. The crispy quinoa gets soggy when being stored in a container.
We opt to not use any tablespoons of olive oil when making our crispy quinoa, we found it unnecessary to do so in the crisping process. If you do want to use olive oil for an extra crunch booster, be sure to only use one tablespoon of olive oil. Adding too much will make your quinoa soggy.
Crispy quinoa can be served alongside roasted veggies – the extra crunch and nutty flavor will be the perfect extra protein boost for your roasted veggie side.

Healthy Eating Plans

21 Day Fix Crispy Quinoa

Each 1/2 cup serving is 1 yellow container.

Weight Watchers Points

A half cup serving is 3 2023 Plan Points

2B Mindset

This is a delicious addition to your breakfast or lunch plate!

More healthy and delicious snack recipes

How to Make Crispy Quinoa

Making crispy quinoa is easy and I love sprinkling it over salads, buddha bowls, oatmeal, breakfast cereal, and homemade chocolates.

Course Side Dish

Cuisine American

Keyword quinoa

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 104kcal

Author Becca Ludlum

Equipment

Enameled Cast Iron Pan
Baking Sheet
Strainer

Ingredients

1 cup uncooked white quinoa

Instructions

How to Make Crispy Quinoa on the Stovetop

Rinse quinoa in cold water. 1 cup uncooked white quinoa
Add 1 cup of quinoa to a hot dry pan on low-medium heat (not cooked quinoa, but it will be wet from rinsing). If you add too much quinoa, it won't toast, it'll just cook.
Use a wooden spoon or whisk to stir the quinoa as it's toasting. (don't use a metal utensil – it'll scratch your pan because you'll be doing a lot of whisking)
The quinoa will be fairly wet, then it'll start to dry out and eventually it'll pop. If the temp is too high, it'll start popping fast and make a mess. If you keep the temp to low-medium/medium, it'll give you a bit of warning.
Once you notice that it slightly turns color and gets crunchy, remove from heat and allow the quinoa to cool completely.

How to Make Crispy Quinoa in the Oven

Preheat the oven to 375º.
Rinse quinoa in a large bowl or mesh colander with cold water.
Add 1 cup of quinoa to a baking sheet. Spread out quinoa into a single layer. This is an easy way to ensure that the quinoa will crisp evenly.
Cook for 20-30 minutes. Stir the quinoa every 5-10 minutes to promote even cooking.
Once you notice that it slightly turns color and gets crunchy, remove from oven and allow the quinoa to cool completely.

Notes

Recipe Tips:

Be sure to fully cook crispy quinoa, eating raw quinoa can cause digestive discomfort.

Healthy Eating Plans

21 Day Fix Crispy Quinoa

Each 1/2 cup serving is 1 yellow container.

Weight Watchers Points

3 2023 Plan Points

Nutrition

The post How to Make Crispy Quinoa appeared first on My Crazy Good Life.

Healthy Instant Pot Lava Cake

Becca Ludlum — Wed, 28 Jun 2023 17:49:15 +0000

This recipe for Healthy Instant Pot Lava Cake is so easy to make and great for when those chocolate cravings hit, but you’re also trying to eat healthy.

It’s the perfect dessert – our Instant Pot Lava Cake recipe is a healthier twist on the classic molten chocolate cake lava cake. With simple ingredients and a gooey center, it’s one of our most popular dessert recipes, and definitely the perfect decadent chocolate dessert for everyone.

Calling all chocolate lovers! Our gluten free Instant Pot Lava Cake is seriously delicious, especially with some banana “nice cream” or homemade coconut whipped cream on top. The Instant Pot makes this dessert so easy because you can stick it in the pot while you’re eating dinner!

The best part about this recipe is that it is served in prepared ramekins, which makes it the perfect single serving dessert for any special occasion, including date night!

Where’s the Recipe?

Here at My Crazy Good Life we want every one of our readers to feel successful and confident while recreating our recipes. Because of that, we strive to include a lot of helpful information in our posts.

If you’re comfortable in the kitchen and want to skip past the ingredient information, cooking instructions, recipe tips, and healthy eating plan calculations, you can simply scroll to the bottom of the page where you will find our easy to print recipe card for our Instant Pot Lava Cake.

Ingredients in Instant Pot Chocolate Lava Cake

Eggs: We recommend using whole eggs for this recipe.
Ghee or butter: Either one works great for this recipe, whatever you have on hand is perfect.
Dark chocolate chips:
Coconut milk: (or almond if you prefer)
Rice flour: Using rice flour allows this recipe to be gluten free. You may substitute whole wheat flour if you prefer.
Salt: There are so many different types of salt – each has different benefits and uses depending on the use.
Honey: We love using honey as our natural sweetener for these instant pot molten lava cakes. It provides the right amount of sweet without being overwhelming.
Baking powder: Baking powder is different than baking soda. Be sure to read carefully so the lava cakes will turn out great.
Cocoa powder: Who doesn’t love the sweet chocolate flavor?
Additional dark chocolate chips for the center: (optional) We like to include chocolate chips in the center to ensure that the lava cake cooks evenly. We’d rather have the melted chocolate in the center instead of having undercooked batter.

Instructions for Healthy Lava Cakes

In a large bowl (microwave safe) add ghee and dark chocolate. Microwave in 30 second increments until chocolate is melted, no more than 1 minute.
Whisk in the remaining ingredients into the melted chocolate and butter.
Lightly grease 4 ramekins with coconut oil. Fill each ramekin 3/4 of the way with batter. If you would like to add additional dark chocolate into the center of each cake, fill half way add a few pieces chocolate, then top with batter to the 3/4 full mark. Cover each ramekin with foil.
You can also use milk chocolate, semi-sweet chocolate, or bittersweet chocolate but know that it will change your calories and Weight Watchers Points–make sure to recalculate.
Add the trivet or a steamer to the bottom of the inner pot of the Instant Pot with 1 1/2 cups water. Arrange the ramekins on top of the trivet with 3 in a single layer on the bottom and one stacked on top in the center.
Lock the lid into place and turn the pressure valve to the sealing position. Cook the lava cakes on high pressure for 4-5 minutes. 4 minutes will leave the center very gooey, while 5 minutes will have a little more cake texture around the center.
Release the pressure using the quick release method. Remove the ramekins by placing a small plate upside down over the top of the cake bowl, then gently flipping over. Your lava cake might break open on the bottom but that’s ok.
Serve while hot. Top with homemade coconut whipped cream or fresh banana ice cream.

Recipe Tips

You can modify the recipe to include peanut butter inside. Highly recommend, 5/5 stars! Our Peanut Butter Lava Cake recipe is equally delicious.
If you have any questions about the techniques used to make this recipe, take a peek at the Lava Cake video recipe in this post.
You can also top these Molten Lava Cakes with powdered sugar, coconut sugar, or drizzle with peanut butter.
Adding the extra chocolate chips to the center of the cake is optional–it just makes it a little gooier and creamier.
Not cooking the cakes all the way or not using chocolate chips in the center is not the best idea because of the raw eggs in the batter–instead of a chocolate filling in the center of the lava cake, you’ll end up with an undercooked center which isn’t a good idea to eat.
Tips for releasing: Lay a small plate upside down over the top of the cake bowl, then gently flip over. Your lava cake might break open on the bottom but that’s ok!
I’ve had many chocolate lava cake recipe fails! One might think it’s easy to simply undercook something but it’s really not–you have to make sure the bottom and the top of the cakes are cooked enough to hold the liquid center without breaking.
I highly recommend cooking this recipe a few times in your pot to perfect the amount of time before making this for guests. This is a great recipe, but might require you to increase or reduce the cook time by a minute or so depending on your elevation and a few other factors.
Like I’ve mentioned before, each Instant Pot model is slightly different. Some differences are the size of your pot and how hot or cold your pot is–when you’re talking about a minute difference in cooking time, it’s important to know how your specific Instant Pot cooks.
If your lava cakes are under cooked, cover them again with foil and put them back in the pot. Close the lid, but do not turn the pot on. Give it a minute or two and then take them out again–they should be perfect.
If your cakes are not gooey in the middle, you can cook them for a minute or two less next time.
If you are having trouble getting the times to work right for your recipe it might be the location difference! See this post about higher altitude cook time adjustments.

Healthy Eating Plans

21 Day Fix Healthy Instant Pot Lava Cake

As soon as you introduce chocolate into a recipe it becomes a treat swap. Why? Since chocolate isn’t on the food list, but it’s on the list for treat swaps.

Treat Swaps allow those who follow the 21 Day Fix to have a ‘treat’ three times a week in place of a yellow container. I try to keep my treats clean and around 200 calories.

These lava cakes have about 300 calories each so while I’d eat these as a treat swap, I wouldn’t do so every week or probably every month. These are great for special occasions like a birthday or celebration.

I’m going to count this as a treat swap: 1 cake = 1 treat swap. The calorie count is a little high, so I wouldn’t eat these super often if you’re trying to lose weight. They’re definitely a healthier treat, though.

Weight Watchers Plan Points

1 Cake (Recipe Makes 4)

13 2023 Points | 12 Blue Plan Points| 13 Green Plan Points | 12 Purple Plan Points

More Instant Pot Dessert Recipes

These are some of my favorite healthy Instant Pot dessert recipes:

Healthy Rice Pudding I love making this classic recipe and recently gave it a healthy update! It’s perfect for breakfast or dessert, and it’s so easy to customize with different toppings and different levels of sweetness.
Healthy Lemon Bars I love lemon and lime flavors, and these lemon bars are one of my favorites on my site. I’ve also made this recipe with limes, and it’s just as delicious. Lots of coconut products are used, and that flavor definitely comes through.
Healthy Key Lime Pie Bites These are the most fun to make! I love how pretty they are, and how the whipped cream topping tops them perfectly.

Healthy Instant Pot Lava Cake

This clean eating Lava Cake is delicious and much healthier than the traditional recipe–still gooey and chocolate-filled, just lighter. So easy to make in the Instant Pot or other Electric Pressure Cooker.

Course Dessert

Cuisine American

Keyword chocolate, Instant Pot Lava Cake

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 298kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Sealing Rings
Ramekins

Ingredients

4 tbsp butter or ghee
1/4 cup dark chocolate pieces
2 eggs
4 tbsp coconut milk or almond milk
1/3 cup rice flour or whole wheat flour
1/4 tsp salt
1 tbsp honey
1/2 tsp baking powder
1 tbsp cocoa powder
additional dark chocolate for the center optional, but highly encouraged

US Customary – Metric

Instructions

In a large microwave, safe bowl add ghee or butter and dark chocolate. Microwave in 30 second increments until chocolate is melted, no more than 1 minute. 4 tbsp butter, 1/4 cup dark chocolate
Whisk in the remaining ingredients into the melted chocolate and butter. 2 eggs, 4 tbsp coconut milk, 1/3 cup rice flour, 1/4 tsp salt, 1 tbsp honey, 1/2 tsp baking powder, 1 tbsp cocoa powder
Lightly grease 4 ramekins with a nonstick cooking spray.
Fill each ramekin 3/4 of the way with batter. If you would like to add additional dark chocolate into the center of each cake, fill half way add a few pieces chocolate, then top with batter to the 3/4 full mark.
Cover each ramekin with foil.
Add the trivet or a steamer to the bottom of the Instant Pot with 1 1/2 cups water. Arrange the ramekins on top of the trivet with 3 on the bottom and one stacked on top in the center.
Lock the lid into place and turn the pressure valve to sealing. Cook the lava cakes on high pressure for 4-5 minutes. 4 minutes will leave the center very gooey, while 5 minutes will have a little more cake texture around the center.
Release the pressure using the quick release method.
See blog post for description of how to easily remove cakes. Serve while hot. Top with coconut whipped cream or fresh banana ice cream.

Video

Notes

21 Day Fix container count= 1 cake equals one yellow container treat swap.

Weight Watchers – 1 Cake (Recipe Makes 4)

13 2023 Points | 12 Blue Plan Points | 13 Green Plan Points | 12 Purple Plan Points

*Tips for releasing: Lay a small plate upside down over the top of the cake bowl, then gently flip over. Your lava cake might break open on the bottom but that’s ok!*

Nutrition

The post Healthy Instant Pot Lava Cake appeared first on My Crazy Good Life.

Crispy Air Fryer Tofu Recipe

Becca Ludlum — Tue, 20 Jun 2023 22:49:06 +0000

Since I’ve stopped eating meat and eggs because of my migraine headaches, I’m always looking for good sources of protein. This Crispy Air Fryer Tofu is our favorite way to add protein to a meal.

I’ve tried tofu many, many ways and have never loved it until I started air frying it. The extra firm tofu gives you a hearty bite and the air fryer allows the tofu to crisp a bit. Several nights a month, we make an easy Stir Fry for dinner that includes these yummy crispy tofu recipe.

This is a healthier recipe for tofu because of the ingredients and because it’s not made by deep frying. It’s the best tofu we have made and I prefer this method to all others I’ve tried.

Where’s the recipe?

Here at My Crazy Good Life, we want everyone to be successful in the kitchen, so we write our recipes to help beginning cooks as well as people who have been cooking for years. In the article below, you’ll find list of ingredients, recipe tips, detailed cooking instructions, and even popular diet information about this recipe. We suggest you read the article below before heading to the recipe to begin.

If you’ve been cooking for a while you might want to skip the article below and head straight to the recipe below for this Crispy Air Fryer Tofu. It’ll give you to-the-point instructions without all of the extra information.

Ingredients in Crispy Air Fryer Tofu

Extra Firm Tofu (the type of tofu you buy matters, extra firm is what you need for this)
Sauce We love this homemade Teriyaki sauce, but I recently discovered Zhong sauce and it’s been our favorite sauce lately!
Optional: Sesame Seeds

How to make this Easy Air Fryer Tofu

Remove the tofu block from the package and drain the liquid in the sink.
Press the excess water from the block of tofu by using a tofu press or a cutting board with paper towels on top and bottom of the tofu and some heavy pots or pans on top. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press.
Slice into thin strips (1/4 inch strips are what we aim for). Too thin and the tofu will be chewier and crunchier and will cook faster.
Add the sauce you’d like to marinate the tofu in. I actually stick all of the tofu in an airtight container and add the sauce, then cook half of it and let the other half sit and marinate in the fridge until I’m ready to cook it. It’s perfect for meal prep!
Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you’ll have.
Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer.
Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes.
Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked.
Pull out the tofu pieces when they’re golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you’d like.

Recipe Tips:

If you buy tofu and end up not making this recipe right away, you can freeze it right in the package that you bought it in! Just pull it out to thaw on the counter a few hours before you need it again.
If you have a few extra minutes and want to level up your tofu, sprinkle corn starch onto the tofu pieces before you air fry them. It makes them extra crispy!
Don’t crowd your tofu in the air fryer – there won’t be enough space for the hot air to cook the tofu and some will burn while others will be undercooked.
Cooking tofu isn’t difficult, but it’s much easier to start feeling confident making it when you start with a recipe. I think the most important part is to buy the correct tofu for what you’re making. Silken tofu, for example, isn’t going to air fry well – just like extra-firm tofu won’t make a good replacement for scrambled eggs in a recipe.
If you don’t have an air fryer, you can make Crispy Baked Tofu in the oven! I’d set it for the same time and follow the timing above.

More Sauce Ideas:

Soy sauce or Coconut Aminos
Sesame Oil and Ginger and Garlic powder
Homemade Peanut Sauce
Sriracha

What to serve Air Fryer Tofu with:

Add it to this recipe for Teriyaki Tofu Stir Fry Bowls with Coconut Rice
I love buying the stir fry bags of vegetables at the grocery store. Instead of using the sauce that’s inside, I dump the veggies into a large skillet with a little oil, add extra mushrooms, snow peas, radishes, some coconut rice or cooked plain ramen and top with tofu.
Add to the top of Pineapple Fried Rice.
I love putting Air Fried Tofu in my Veggie Spring Rolls or on top of a Spring Roll Salad.
Use it in your Pad Thai Tofu instead of the Instant Pot version in the recipe -it adds a great texture!

Healthy Eating Plans

Weight Watchers: Each 2 tablespoon serving of the teriyaki sauce is 1 point on the 2023 Plan. Recipe calls for 1/2 cup (16 tablespoons), but most of that won’t be eaten.

21 Day Fix / Portion Fix: Each 3/4 cup serving is counted as 1 Red Container, 1 teaspoon.

More Air Fryer Recipes:

Air Fryer Eggplant
Buffalo Cauliflower (with Frozen Cauliflower)
Roasted Artichokes
Air Fryer Turkey Burgers

Crispy Air Fryer Tofu Recipe

This Crispy Air Fryer Tofu Recipe is a delicious source of protein! Slightly crunchy and chewy, it's a great addition to so many recipes.

Course Main Course, Tofu

Cuisine Asian, Vegetarian

Keyword air fryer, Tofu

Prep Time 20

Cook Time 20

Marinade Time 15

Total Time 55

Servings

Calories 101kcal

Author Becca Ludlum

Equipment

Ninja Foodi
Tofu Press
Cutting Board

Ingredients

1 14 oz Tofu extra firm
½ cup Homemade Teriyaki Sauce
2 tbsp Sesame Seeds Optional

Instructions

Press the excess water from the block of tofu by using a tofu press or a some heavy pots or pans. This usually takes 20-30 minutes or so, depending on how aggressive you are with adding weight/tightening the press. 1 14 oz Tofu
Slice into thin strips (1/4 inch strips are what we aim for).
Add the sauce you'd like to marinate the tofu in along with the sliced tofu into a large bowl. ½ cup Homemade Teriyaki Sauce
Allow the tofu to marinate for 10-20 minutes, or as long as you have until you need to begin cooking. The longer you allow it to marinate, the more flavorful tofu you'll have.
Spray the bottom of your air fryer basket with some olive oil cooking spray. Add the tofu pieces in a single layer on the bottom of the fryer.
Set air fryer to 375º and cook for 10-20 minutes of cook time, checking on them every 5 minutes.
Flip your tofu pieces over after 10 minutes of cooking time. The bottom always browns a little faster, so flipping helps to get them evenly cooked.
Pull out the tofu pieces when they're golden brown and drizzle extra sauce on them if needed. Top with sesame seeds, if you'd like. 2 tbsp Sesame Seeds

Nutrition

The post Crispy Air Fryer Tofu Recipe appeared first on My Crazy Good Life.

Buffalo Cauliflower Dip with Chicken

Becca Ludlum — Wed, 24 May 2023 16:48:54 +0000

If you like chicken wings you are going to love this easy recipe for Buffalo Cauliflower Dip with Chicken! This is a protein-packed delicious dip that’s a healthier option than the classic buffalo chicken dip.

This cauliflower buffalo dip can be served hot or at room temperature. When I make this creamy dip I like to lay out a lot of dipping options like carrot sticks, broccoli and cauliflower florets, or tortilla and pita chips.

Where’s the recipe?

Here at My Crazy Good Life we make healthy recipes for everyone to enjoy. We want cooks of all experience levels to be able to recreate our recipes. To do that, we like to provide our readers with lots of information about the ingredients that are used, different cooking techniques, and little tricks and tips to be successful in the kitchen.

You’ll also find nutrition facts and healthy eating plan calculations. If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the full recipe card for this healthy buffalo cauliflower dip!

Ingredients in this Buffalo Cauliflower Dip with Chicken

Olive oil: you’ll just need a little bit of oil – 1 teaspoon, to be exact.
Chicken breast: you’ll want to cut this into bite sized pieces unless you’re cooking in the Crockpot.
Garlic powder: I like to use plain garlic powder and not garlic salt to keep sodium levels down.
Onion powder: onion powder is a simple ingredient that adds nice flavor.
Black pepper: to taste
Dill: I use dried dill for this recipe.
Parsley: dried parsley works well here.
Cauliflower: get a whole head of cauliflower and cut it into bite sized pieces.
Hot sauce: Frank’s ORIGINAL hot sauce, not the buffalo sauce. The buffalo sauce has more processed ingredients and oil added to it. Don’t worry, you can still get that classic buffalo wing flavor from the original Frank’s red hot sauce.
Cottage cheese: hold on, hear me out- when you blend cottage cheese and Greek yogurt you get a creamy, protein packed sauce that’s healthier than the heavy cream or cream cheese that you might typically find in a classic buffalo dip.
Greek yogurt: I usually use 2% plain Greek yogurt to combine with the cottage cheese.
Cheddar cheese: I like using shredded cheddar cheese, but Monterey Jack or mozzarella cheese would also be great options.
Brown rice flour: this is used as a thickener, and can be substituted with other thickeners like whole wheat or all purpose flour, that you may have in your pantry.

Instant Pot Directions

Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned.
Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed.
Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing.
Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it. This means that after the pot is done cooking, allow it to sit without touching it for 6-10 minutes. The contents will still be cooking. After that time, move the Sealing valve to the Vent position and allow the steam to come out.
In a high speed blender or food processor, mix together the contents of your pot, cottage cheese, and Greek yogurt to create a creamy hot sauce base.
Blend the sauce until smooth- you don’t want any large chunks, then add the cheese and brown rice flour. Blend until mixed and all of the cheese is melted together, serve with raw veggies or pita chips.

Stovetop Directions

Heat a large skillet on the stove over medium heat and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is fork tender.
Blend together the contents of the pan, cottage cheese, and Greek yogurt to make the sauce.
Add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve with raw veggies or pita and tortilla chips.

Slow Cooker Directions

Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker.
Cover and cook the entire thing for 2 1/2 to 4 hours on low heat or until the chicken is done and cauliflower is soft.
Blend together the contents of the slow cooker, cottage cheese, and Greek yogurt until smooth. Add the cheddar cheese and brown rice flour and blend until the cheese is melted. Serve with raw veggies or pita chips.

Recipe Tips

This buffalo cauliflower dip recipe is perfect for happy hour or a Super Bowl party, and the best part is that you can make it ahead of time! Just place the dip in an airtight container, store in the fridge, then right before the big game is about to start, pop the leftover dip in the microwave until warm.
This recipe for buffalo cauliflower dip with chicken also freezes well. Just thaw in the fridge and heat in the microwave for an easy hot dip! Here’s a little trick: freeze the dip in a thin single layer for quicker thawing.
Some optional toppings that are not included in the nutrition calculations are blue cheese crumbles, green onions, breadcrumbs, or a drizzle of frank’s red hot to really take that classic buffalo flavor over the top.
If you do add breadcrumbs, I’d recommend adding the whole dip to an oven-safe baking dish and putting it under the broiler for a few minutes to crisp it all up.

Healthy Eating Plans

21 Day Fix

Entire recipe: 6 Red Containers, 4 Green Containers, 1 teaspoon, 4 Blue Containers, 1/2 Yellow Container.

Per serving: 3/4 Red Container, 1/2 Green Container, 1/2 Blue Container, negligible teaspoons and yellow containers.

Weight Watchers

1 2023 Point using 1% cottage cheese, fat free yogurt, and fat free shredded cheddar cheese | 3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a good option for the 2B Mindset nutrition plan because it’s got lean protein and veggies. If you’re eating this for lunch, pair it with an FFC.

Trim Healthy Mama

This is an S recipe when you use one of the following instead of the brown rice flour: Xanthum Gum, Glucomannan Powder, or oat fiber.

Looking for more healthy game day recipes?

Buffalo Cauliflower Dip with Chicken

This Buffalo Cauliflower Dip with Chicken is perfect for game day with a side of tortilla chips or celery sticks!

Course Appetizer

Cuisine American

Keyword buffalo cauliflower, buffalo chicken, party dip

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 290kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Vitamix Blender
Kitchen Knife

Ingredients

1 tsp olive oil
1 lb chicken breast cut into bite sized pieces
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp dill dried
1/2 tsp parsley dried
1 head cauliflower cut into small bite sized pieces
3/4 cup Frank's Original Hot Sauce *not buffalo sauce
3/4 cup cottage cheese
3/4 cup plain Greek yogurt 2%
1 cup cheddar cheese shredded
2 tbsp brown rice flour

Instructions

Instant Pot Directions

Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil 1 lb chicken breast
Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 1/2 tsp dill 1/2 tsp parsley
Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower 3/4 cup Frank's Original Hot Sauce
Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it.
In a high speed blender, mix together the contents of your pot, cottage cheese, and Greek yogurt to create a creamy sauce. 3/4 cup cottage cheese 3/4 cup plain Greek yogurt
Blend the sauce until smooth, then add the cheese and brown rice flour. Blend until all mixed together and the cheese has melted. Serve with raw veggies or pita chips. 1 cup cheddar cheese 2 tbsp brown rice flour

Stovetop Directions

Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is very tender.
Blend together the contents of the pan, cottage cheese, and Greek yogurt to make the sauce.
Add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve with raw veggies or pita chips.

Slow Cooker Directions

Add the whole chicken breast, cauliflower, seasoning, and hot sauce to the slower cooker.
Cover and let cook for 2 1/2 to 4 hours on low heat or until the chicken is done and cauliflower is soft.
Blend together the contents of the slow cooker, cottage cheese, and Greek yogurt until smooth. Add the cheddar cheese and brown rice flour and blend until the cheese is melted. Serve with raw veggies or pita chips.

Notes

Recipe Tips:

This buffalo cauliflower dip recipe is perfect for happy hour or a Super Bowl party, and the best part is that you can make it ahead of time! Just place the dip in an airtight container, store in the fridge, then right before the big game is about to start, pop the leftover dip in the microwave until warm.
This recipe for buffalo cauliflower dip with chicken also freezes well. Just thaw in the fridge and heat in the microwave for an easy hot dip! Here’s a little trick: freeze the dip in a thin single layer for quicker thawing.
Some optional toppings that are not included in the nutrition calculations are blue cheese crumbles, green onions, breadcrumbs, or a drizzle of frank’s red hot to really take that classic buffalo flavor over the top.
If you do add breadcrumbs, I’d recommend adding the whole dip to an oven-safe baking dish and putting it under the broiler for a few minutes to crisp it all up.

Healthy Eating Plans

21 Day Fix

Entire recipe: 6 Red Containers, 4 Green Containers, 1 teaspoon, 4 Blue Containers, 1/2 Yellow Container.

Per serving: 3/4 Red Container, 1/2 Green Container, 1/2 Blue Container, negligible teaspoons and yellow containers.

Weight Watchers

1 2023 Point using 1% cottage cheese, fat free yogurt, and fat free shredded cheddar cheese | 3 Blue Plan Points | 4 Green Plan Points | 3 Purple Plan Points

2B Mindset

This is a good option for the 2B Mindset nutrition plan because it’s got lean protein and veggies. If you’re eating this for lunch, pair it with an FFC.

Trim Healthy Mama

This is an S recipe when you use one of the following instead of the brown rice flour: Xanthum Gum, Glucomannan Powder, or oat fiber.

Nutrition

The post Buffalo Cauliflower Dip with Chicken appeared first on My Crazy Good Life.

Instant Pot Cauliflower Rice with Chicken

Becca Ludlum — Wed, 24 May 2023 16:48:08 +0000

This Instant Pot Cauliflower Rice with Chicken is a twist on the classic Spanish Rice and Chicken meal we’ve all grown up enjoying – only this time we’re cooking this delicious recipe with cauliflower.

In place of traditional rice, cauliflower rice gives this dish a low carb veggie kick, and allows you to enjoy that extra tortilla without feeling too much guilt.

I’m always looking for a healthy and easy meal that is a fan favorite in my household. This is one of my favorite Instant Pot recipes that provides my family with a healthy meal without the long cooking time in the kitchen.

This is one of our favorite chicken meals to make on busy weeknights when we are scrambling to find time to eat at the dining room table together.

Cooking in the Instant Pot is a fantastic way to create healthy and filling meals. If you don’t have an Instant Pot, a traditional pressure cooker will work just as well.

I love that I can throw this one pot dish into the Instant Pot and it pretty much cooks itself. This easy recipe is a great way to get more healthy vegetables into your meals on busy nights where you have limited time.

Where’s the recipe?

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

If you’d like to skip past the ingredient details, recipe tips, nutritional and healthy eating guides, simply scroll down to the bottom where you’ll find the easy to print this Instant Pot Cauliflower Spanish Rice with Chicken recipe.

Ingredients in Spanish Rice in the Instant Pot:

(full recipe and measurements are located in the printable recipe at the bottom of this post)

olive oil: A little bit of olive oil is a great healthy fat that helps sauté the veggies
chopped onions
chopped jalapeño: Do not rub your eyes after chopping jalapeños!
minced garlic: This is much more flavorful than garlic powder.
cumin
chili powder: This is an easy way to modify your spice level. If you tend to like spicier meals add more chili powder.
paprika
chopped cilantro
chicken thighs (or breasts): Chicken thighs will give you a more flavorful chicken option, however chicken breasts will be an even healthier option. I find that chicken breast tend to be easier when making recipes requiring shredded chicken.
cauliflower florets: We use fresh in this recipe – but if you are looking for already prepared riced cauliflower option please check out our recipe tips for how to successfully incorporate these into our recipe.
tomato paste
chicken broth: We prefer using low-sodium. A little salt goes a long way.

How to make Instant Pot Cauliflower Rice:

Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes.
Add the cumin, chili powder, paprika, and mix around.
Next place chicken and chicken broth in the inner pot. Lock the lid into place and close pressure valve to the sealing setting. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method.
Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method.
Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
Add the cauliflower back into the Instant Pot. Use a potato masher to break the cauliflower into rice like chunks.
Stir in the tomato paste to give the cauliflower rice a nice orange color.
Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Recipe Tips

To use riced cauliflower in this recipe, I’d add the it and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook it more) than mushy cauliflower rice.
If using frozen cauliflower rice, I’d recommend cooking it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, feel free to use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3 tsp, 4.5 green containers, 4 red containers | Counts per serving (recipe serves 4): 3/4 teaspoon, 1 1/4 green containers, 1 red container

Weight Watchers Points:

5 Freestyle Smartpoints points per serving

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

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Looking for more cauliflower recipes?

Instant Pot Cauliflower Rice and Chicken

Cauliflower Rice in the Instant Pot is the perfect compliment to any meal, and this Instant Pot Cauliflower Rice with chicken is the perfect healthy version of your favorite Mexican dish. I love that it's easy to make and impresses your guests!

Course Side Dish

Cuisine American

Keyword Cauliflower Spanish Rice

Prep Time 5

Cook Time 18

Total Time 23

Servings

Calories 329kcal

Author Becca Ludlum

Equipment

Instant Pot 6 qt
Instant Pot Trivet

Ingredients

1 tbsp olive oil
1/2 onion chopped
1 jalapeño chopped
1 tbsp garlic minced
2 tbsp cilantro chopped
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
4 boneless chicken thighs
1/2 cup chicken broth low sodium
4 cups cauliflower florets
2 tbsp tomato paste

US Customary – Metric

Instructions

Turn the Instant Pot to sauté and add the olive oil. When the oil is hot sauté the onions, jalapeños, garlic, and cilantro for about 1 minutes. Add the cumin, chili powder, paprika, and mix around. 1 tbsp olive oil, 1/2 onion, 1 jalapeño, 1 tbsp garlic, 2 tbsp cilantro, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika
Next add in the chicken and chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook on high pressure using manual for 9 minutes. Release pressure using the quick release method. 4 boneless chicken thighs, 1/2 cup chicken broth
Remove the lid and place a steaming basket over the chicken. Add the cauliflower florets to the steaming basket. Lock the lid into place and cook on high pressure again for 1 minute. Release the pressure using the quick release method. 4 cups cauliflower florets
Carefully remove the steaming basket full of cauliflower. Using a fork or tongs remove the chicken and set aside. There will be about 1/4 cup liquid at the bottom of the Instant Pot. Strain the liquid from the onions and jalapeños, leaving about 2 tbsp. of liquid and the onions and jalapeños in the Instant Pot.
Add the cauliflower back into the Instant Pot. Use a mash potato masher to break the cauliflower into rice like chunks. Stir in the tomato paste to give the cauliflower rice a nice orange color. 2 tbsp tomato paste
Serve the rice immediately and top it with the chicken, fresh tomatoes, limes, and more cilantro.

Video

Notes

You can use already riced cauliflower in this recipe. Add the riced cauliflower and close the lid for a few minutes instead of cooking the cauliflower rice at all. I always err on the side of undercooked (because I can cook more) than mushy cauliflower rice.
If using frozen cauliflower rice, cook it on high pressure for 0 minutes (that’s right–zero minutes). That will allow your Instant Pot to come to pressure and then you can release pressure without fear of overcooking the frozen cauliflower rice.
This is already a healthy Spanish rice dinner, but if you’d like to make this recipe even healthier, use chicken breasts instead of boneless and skinless chicken thighs.

Healthy Eating Plans

21 Day Fix Spanish Rice:

Entire recipe: 3tsp, 4.5 G, 3.75R | Count per serving (recipe serves 4): .75 tsp, 1.25 green containers, .9 red container

Weight Watchers:

5 Freestyle Smart Points per serving | 5 2022/2023 Points

Keto/Low Carb:

10 grams of carbohydrates per serving, 7 net carbs per serving

2B Mindset:

This is a perfect dinner recipe, and you could use it for lunch as well if you add an FFC.

Nutrition

The post Instant Pot Cauliflower Rice with Chicken appeared first on My Crazy Good Life.