Cooked perfectly, this garlic pork tenderloin is paired with mashed sweet potatoes, steamed broccoli, and a quick gravy – all in the same pot. It’s an easy one pot meal that the whole family will love.

If you’re new to pressure cooking, this is a great recipe to start with. It uses simple ingredients and yields results delicious enough to serve at a dinner party or for an easy family recipe tonight.

This Instant Pot Pork Tenderloin is one of my family’s favorite pork recipes. I love that it’s easy to make in the Instant Pot and is also a healthy recipe to keep in my weekly recipe rotation.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all different comfort levels in the kitchen. Because of that, we write our recipes for all cooks, whether you’re experienced or new to cooking.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you’d like to skip over all of that and get right to cooking, simply scroll to the bottom of the page where you will find our easy to print recipe card for Instant Pot Pork Tenderloin and Potatoes.

Ingredients in Instant Pot Pork Tenderloin with Vegetables

• Garlic: I recommend using fresh minced garlic over garlic powder for this instant pot pork tenderloin recipe. In addition to it tasting great, garlic may have some real health benefits, such as protection against the common cold and the ability to help lower blood pressure and cholesterol levels. You may get some benefits from garlic powder, but you get the biggest bang for your buck from fresh garlic.
• Basil: I love fresh basil, but for this instant pot pork tenderloin recipe we’ll be using dried basil.
• Parsley: Dried parsley works great for these pork tenderloins.
• Oregano: We’re using dried herbs again here. Dried oregano is perfect with this Instant pot pork tenderloin recipe.
• Salt: Your body needs salt to function properly. Consuming too much or too little can lead to health issues. To avoid this, it’s important to read food labels to make sure you’re not consuming too much sodium in your day. This pork recipe uses just a tiny amount of salt, but feel free to skip it if you’d like.
• Black pepper: Black pepper is a great way to add flavor and spice to all kinds of recipes.
• Pork tenderloin: Pork tenderloin meat is one of the leanest cuts of pork available. Pork is a great source of protein and also contains many important minerals and nutrients like thiamine, vitamin B6 and B12, potassium, iron, and magnesium.
• Olive oil: Olive oil is a good source of monounsaturated fatty acids and medium-chain triglycerides, both of which have been shown to offer potential benefits when included in a healthy lifestyle. If you’d like to use another type, just stick to to one that’s less processed.
• Chicken broth: I use low sodium chicken stock or chicken broth in this recipe. The chicken stock, along with the cooking liquid, creates a mouthwatering pork gravy that is delicious with the pork tenderloin and potatoes.
• Sweet potatoes: Move over traditional mashed potatoes, we’re changing things up for this particular recipe and using sweet potatoes in this pork loin roast. Sweet potatoes are rich in antioxidants and a great source of fiber, vitamins, and minerals.
• Broccoli: Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. I love adding it to this instant pot pork tenderloin recipe, knowing my whole family will get a nutrient boost eating it.
• Butter: butter is high in saturated fat, but most research shows that butter can be included in moderation as part of a balanced diet and may even be associated with several health benefits.
• Almond Milk: I prefer to use plain, unsweetened almond milk in this mashed sweet potatoes recipe. Since we’ll add milk after cooking the potatoes, you can use your favorite milk type without worrying about it curdling in the Instant Pot like animal milk can. Just be sure to adjust your points, container counts, or nutrition calculations if you make any changes.
• Corn starch: we’ll use corn starch to thicken up our pork gravy.

How to Cook Pork Tenderloin in the Instant Pot

1. Using a cutting board, peel and cube your sweet potatoes into 1-inch pieces and then set aside.
2. Place your pork tenderloin on a cutting board and, using a sharp knife, cut the tenderloin into 2 pieces. This will make it quicker and easier to pressure cook than a big pork loin.
3. In a small bowl mix together the minced garlic, basil, oregano, salt, and black pepper to create your pork seasoning. Rub the seasonings into the tops of the pork tenderloin pieces.
4. Turn your Instant Pot to sauté and add the olive oil to your inner pot. When the olive oil is hot, add the pork tenderloin pieces, seasoned side down. Sauté for 1 minute, and then flip the pork tenderloins and sauté the bottom sides for 1 more minute. Transfer the browned pork tenderloin pieces to a plate and turn the Instant Pot off.
5. Add the chicken broth to your pot and while it’s still hot use a spatula to deglaze it, getting all the yummy cooked pork tenderloin pieces mixed together with the broth. Now, place the trivet into your pot and set the pork tenderloin pieces on top of the trivet.
6. The next thing you will want to do is make a foil bowl for the sweet potatoes. To do that I get a sheet of foil about 14 inches long and spray it with nonstick cooking spray. Then add potatoes on top of the foil and roll the sides of the foil in to create a bowl. Place the foil bowl on top of the pork tenderloin. There are pictures of this step below.
7. Close and lock the lid to your Instant Pot pressure cooker, and turn the valve to sealing.
8. Select pressure cook mode (high pressure) and set the cook time for 10 minutes to cook pork tenderloin and potatoes.
9. When the cook time is complete, let the pressure naturally release for 5 minutes. After the natural release, do a quick release using a wooden spoon to turn the valve.
10. Remove the lid and, using oven mitts, carefully transfer the foil bowl of cooked sweet potatoes to a large bowl. Add the broccoli to your pot right on top of the pork tenderloin.
11. Close and lock the lid to the Instant Pot and, again, turn the pressure valve to sealing. Choose the high pressure mode and set the cook time for 1 minute to cook pork tenderloins and broccoli.
12. While the broccoli and pork tenderloin cooks, add butter to the cooked potatoes. Use a potato masher to mash the potatoes while you slowly add milk. Continue to mix the potatoes until you have creamy mashed potatoes.
13. When the Instant Pot cooking time is done, quick release the pressure and transfer the cooked broccoli and the cooked pork tenderloin meat to a plate. Remove the trivet from the pot.
14. Turn your Instant Pot to sauté, add the corn starch to your remaining broth, and whisk vigorously until your gravy thickens.
15. Turn the Instant Pot off and carefully remove the inner pot with your gravy.
16. Slice the pork tenderloin and top with gravy. Plate the cooked broccoli and mashed potatoes with your pork tenderloin and serve warm.

Recipe Tips for Instant Pot Pork Tenderloin

• This Instant pot pork tenderloin and mashed potatoes is an awesome recipe for meal prep. It doesn’t require a lot of prep time and keeps well stored in the fridge for up to 6 days, or the freezer for up to 2 months.
• For meal prep, I slice the cooked leftover pork tenderloin and place it in airtight meal prep containers, then top with the gravy and add mashed potatoes and broccoli.
• If you do freeze this Instant Pot pork tenderloin and potatoes, thaw the frozen pork and mashed potatoes and then heat each thawed serving for 1 1/2 to 2 minutes in the microwave.
• The National Pork Board recommends cooking pork tenderloin meat to an internal temperature between 145° F and 160° F. You can use a meat thermometer to check your pork tenderloin temperature.

Healthy Eating Plans

21 Day Fix Instant Pot Garlic Pork Tenderloin with Potatoes

Per serving this Instant Pot pork tenderloin and mashed potatoes is: 2 red containers, 1 green container, 1 yellow container, and 2 teaspoons.

Weight Watchers Instant Pot Pork Tenderloin and Potatoes

11 2023 Plan Points | 11 Blue Plan Points | 11 Green Plan Points | 6 Purple Plan Points

Looking for more Instant Pot recipes?

• Instant Pot Ramen Stir Fry with Chicken and Broccoli This Instant Pot Ramen Stir Fry with Chicken and Broccoli has a quick cooking time and is full of soy sauce flavor and healthy ingredients. It’s one of our favorite pressure cooking recipes.
• Instant Pot Apple Sauce If you’ve ever wanted to make your own applesauce, you have to give this Instant Pot Apple Sauce recipe a try. With just 2 ingredients and 14 minutes of cooking time in the Instant Pot, you will have delicious homemade applesauce on the table in no time.
• Vegan Minestrone Soup This Vegan Minestrone Soup Recipe has no meat but will satisfy even the biggest meat lover with its chunky veggies and whole wheat pasta.
• Instant Pot Sweet Potatoes Wondering how to make sweet potatoes in the Instant Pot? It’s an easy Instant Pot recipe. I love to meal prep several Instant Pot Sweet Potatoes at once so I can eat them all week.

Print

Instant Pot Garlic Pork Tenderloin with Potatoes

This Instant Pot Garlic Pork Tenderloin with Potatoes is an easy and delicious meal that's perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword Instant Pot Garlic Pork Tenderloin with Potatoes

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 520kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1/4 cup minced garlic about 8 cloves
• 2 tbsp dried basil
• 2 tsp dried parsley
• 2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 lb pork tenderloin cut into 2 pieces
• 1 tbsp olive oil
• 1 cup low-sodium chicken broth
• 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
• 2 heads broccoli cut into small florets
• 1/2 cup almond milk plain, unsweetened
• 2 tbsp corn starch

Instructions

• In a small bowl, combine the garlic, basil, parsley, oregano, salt and pepper. Use a fork to mix, then rub the seasonings into the tops of the pork pieces. 1/4 cup minced garlic 2 tbsp dried basil 2 tsp dried parsley 2 tsp dried oregano 1/4 tsp salt 1/4 tsp black pepper 3 lb pork tenderloin
• Select sauté and add the olive oil to the inner pot. When the oil begins to shimmer, place the pork pieces, seasoned side down, in the pot. Sauté for 1 minute, flip the pieces and sauté the bottoms for 1 more minute, then transfer the pieces to a plate and turn off the pot. 1 tbsp olive oil 3 lb pork tenderloin
• Add the chicken broth to the pot and use a spatula to deglaze the pot, then stir. Place the trivet in the pot and put the pork pieces on top of the trivet. 1 cup low-sodium chicken broth 3 lb pork tenderloin
• Make a foil bowl for the sweet potatoes by placing a 14-inch piece of aluminum foil on a flat surface and spraying it with nonstick cooking spray. Place the cubed sweet potatoes on the foil and slowly roll the sides in to make a bowl. Place the bowl directly on top of the pork. 2 lb sweet potatoes
• Close and lock the lid, then turn the steam release valve to sealing. Select pressure cook (high) and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure and remove the lid.
• Using oven mitts, carefully transfer the potatoes to a large bowl. Add the broccoli to the pot, directly on top of the pork. Close and lock the lid again, then turn the steam release valve to sealing. Select pressure cook (high) and set the cook time for 1 minute. 2 heads broccoli
• While the broccoli is cooking, add the butter to the bowl with the sweet potatoes. Use a potato masher to mash the potatoes while slowly adding the almond milk until a creamy consistency is achieved. 1/2 cup almond milk
• When the broccoli is done cooking, quick release the pressure, transfer the broccoli and pork to a plate, and remove the trivet.
• Select sauté on the Instant Pot and add the corn starch. Whisk vigorously until the gravy thickens. Then turn off the pot and use oven mitts to remove the inner pot from the base.
• Slice the pork and place it on a plate. Top the pork with gravy and plate broccoli and mashed sweet potatoes with it.

Notes

21 Day Fix

Per serving this Instant Pot pork tenderloin and mashed potatoes is: 2 red containers, 1 green container, 1 yellow container, and 2 teaspoons.

Weight Watchers

11 2023 Plan Points | 11 Blue Plan Points | 11 Green Plan Points | 6 Purple Plan Points

Nutrition

Calories: 520kcal | Carbohydrates: 47g | Protein: 57g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 310mg | Fiber: 10g

The post Instant Pot Garlic Pork Tenderloin with Potatoes appeared first on My Crazy Good Life.

Stuffed pepper soup is an easy meal to get on the table–just a few healthy ingredients in the slow cooker or pressure cooker and it pretty much makes itself. This is a great recipe for meal prep and is one that your entire family will love it!

This soup is one of the oldest recipes on My Crazy Good Life, and like all good things it needed a small update. I’ve changed some ingredients around and I love this recipe even more now. You can still find the original recipe below, but the new printable recipe will reflect the new and improved version. 

Where’s the recipe?

We want to make sure that everyone can easily make this recipe–whether this is the first time you’ve cooked in the kitchen or you’ve been doing it for years.

This recipe can be cooked in the Instant Pot or electric pressure cooker, in the Crock Pot, or right on the stove. In this post you will find detailed instructions in all three cooking methods, as well as ingredient information, recipe tips, healthy eating plan calculations, and similar recipes for you to try down the road.

If you are comfortable in the kitchen and just need the basic recipe, scroll right down to the bottom of this post where you will find the easy to print recipe for this Delicious and Healthy Stuffed Pepper Soup!

Ingredients in Easy Stuffed Pepper Soup

The ingredients in this recipe are simple and nutritious. Using them for a soup instead of making stuffed peppers is an easy way to get healthy food into your daily diet.

• Ground meat: I prefer to use turkey because it is lower in saturated fat than ground beef of the same fat percentage. Any ground meat, like ground beef or even ground chicken will work for this stuffed bell pepper soup.
• Broth or water: I suggest using beef broth if you’re using ground beef and chicken broth if you’re using poultry. You can use vegetable broth or water if you don’t have the others on hand.
• Diced tomatoes: I always buy low sodium canned tomatoes.
• Tomato sauce: Also low sodium, when available.
• Brown rice: use dry and uncooked rice, not instant rice.
• Bell peppers: I typically buy red bell pepper and green bell peppers when I make stuffed pepper soup, but you can choose your favorite variety of bell pepper for this recipe. No matter the color, all bell peppers are packed with vitamins and minerals.
• Onions: Any type of onion works great for this stuffed pepper soup.
• Salt & pepper: salt and black pepper to taste.
• Garlic: fresh minced garlic cloves are preferred, but you can use garlic powder if that’s all you have.
• Oregano: dried oregano is a key ingredients in Italian seasoning, and tastes wonderful in this stuffed pepper soup.

How to make Stuffed Peppers Soup in the Instant Pot

1. First, dice your bell peppers and onions and then set them aside.
2. Next, spray your pot with nonstick cooking spray and press the sauté button. (You can use olive oil if you don’t have cooking spray.)
3. Then add the ground meat to the pot and stir it occasionally until it is no longer pink. Drain the liquid, if necessary (this is probably necessary only if you use ground beef). Read this if you’re using frozen ground turkey.
4. Now add your other ingredients to the Pressure Cooker: broth or water, tomatoes (including the juice), tomato sauce, the uncooked rice, diced bell peppers and onions, black pepper, garlic, oregano, and salt.
5. Close the lid and turn your valve to from Venting to Sealing. Cook on high pressure for 15 minutes.
6. When the soup is finished cooking, immediately release the pressure quickly by moving the valve to “vent.” This is called a Quick Release and will make the steam come out of the pot fast, so keep your hands clear.
7. If by chance your rice isn’t cooked through, you have two options:
   1. Press the Sauté button and allow soup to cook for 5 more minutes, then turn the pot off and allow it to rest for 5 minutes.
   2. Place the lid back on the pot, set the valve to Sealing again, and set the time for 2 minutes. The soup will continue cooking as it comes back to pressure. Quick pressure release when cook time is finished.
8. Season with salt and pepper to taste.

How to make Stuffed Bell Pepper Soup in the Crock Pot

This is a really easy slow cooker stuffed pepper soup recipe…in just a few steps you’ll have a delicious and family friendly meal ready and on the table. Our entire family loves stuffed pepper soup!

1. First, dice your bell peppers and onions and then set them aside.
2. Now brown the ground turkey in a skillet over medium heat.
3. Add the cooked ground turkey, broth or water, tomatoes (including the juice), can tomato sauce, chopped bell peppers and onions, black pepper, garlic, oregano, and salt to the slow cooker.
4. Cover and cook on low for 6-8 hours.
5. Your rice should be added 1 hour before end of cooking. With this method of cooking, you can also cook rice separately in a rice cooker. Just stir cooked rice to the soup right at the end of your cooking time – I prefer to add cooked rice when I make stuffed pepper soup in the slow cooker. 
6. Season with salt and pepper to taste.

How to make Stuffed Peppers Soup on the Stovetop

1. First, dice your bell peppers and onions and then set them aside.
2. Next, add ground beef or turkey to a large pot or dutch oven and sauté over medium high heat until the meat is no longer pink.
3. Then add the broth or water, tomatoes (including the juice), tomato sauce, chopped bell peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then cover the pot, reduce heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.
4. Test the peppers and rice to make sure they are cooked enough for you before removing the soup from the stove top.
5. Season with salt and pepper to taste.

Recipe Tips

• If you choose to use white rice in this stuffed peppers soup recipe instead of brown, you can reduce the pressure cooker cook time to 4 minutes.
• If you are using long grain rice, like jasmine rice, you might have to add a few minutes to the cooking time.
• Test your cooked rice to make sure it is done before eating. If the rice is old or stale, it will not cook as fast and might need some more time.
• If you would like a bit of spice in this recipe, try adding a diced jalapeño or red pepper flakes.
• This recipe is easy to freeze and reheats well in the microwave. It is one of my favorite meal prep recipes! Store the cooked and cooled stuffed pepper soup in an airtight container until you’re ready to eat. This hearty soup keeps well in the refrigerator for up to a week, or in the freezer for 2 months. If you freeze this, thaw in the fridge overnight and then heat in the microwave for a quick meal.
• If you’re looking for a low carb version of this soup, you can substitute cauliflower rice (just warm it separately and add it to the soup right before eating) or you can leave out the rice completely.
• This stuffed pepper soup is not only easy to make, but it’s super versatile! Add your favorite vegetables and herbs, like diced carrots, chopped fresh parsley or even fresh cilantro. You can also top it with shredded cheddar cheese or mozzarella cheese.

Healthy Eating Plans

I love this stuffed peppers soup when I’m watching my weight because it is filling and contains a good mix of healthy slow burning carbs and vegetables. It’s compatible with many diet plans!

If you end up making any changes to the recipe, like adding shredded cheese or sour cream, be sure to recalculate your points, containers, or nutrition calories to reflect the additions you’ve made.

21 Day Fix Easy Stuffed Pepper Soup

If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama

For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Weight Watchers

Looking for the Weight Watchers Stuffed Pepper Soup? You can find the WW version right here, including all the point calculations.

Looking for the “old” recipe?

As I mentioned above, the original recipe has been improved! If you are a fan of the previous recipe, you can find it right here–you will just be switching the seasonings. Instead of using the black pepper, garlic, oregano, and salt 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

Looking for more soup recipes?

• Healthy Cream of Chicken Soup This healthy Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores.
• Healthy Cream of Mushroom Soup Whether you’re looking for a comforting soup to eat on cold nights or something healthy for a casserole base, this delicious creamy mushroom soup recipe will hit the spot.
• Vegan Minestrone Soup Recipe This easy Vegan Minestrone Soup recipe is packed full of fresh veggies, cooked pasta, and savory vegetable broth. It’s a great winter soup that you can eat year round!
• Butternut Squash Soup Recipe This Dairy free butternut squash soup recipe is a creamy soup made with simple ingredients. It can be easily made on the stove top for a quick weeknight dinner and, the best part is, it tastes even better the next day – making it perfect for meal prep!
• Rotisserie Chicken Soup Recipe Making this rotisserie chicken soup with salsa is quick and easy. It’s the perfect weeknight meal that the whole family will love. This is my favorite soup to make on cold winter days.
• Healthy Gazpacho Soup Recipe This Gazpacho Soup is the perfect meal for a hot summer day. Traditionally served as a cold soup, Gazpacho has a tomato base and focuses on the fresh flavor of ripe vegetables and a variety of spices

Print

Easy Stuffed Pepper Soup

This healthy Stuffed Pepper Soup recipe is an easy weeknight meal! Instant Pot Stuffed Pepper soup with rice is a kid-friendly dinner that you can make in the Crockpot or right on the stove.

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Saute time 5 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 371kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

• 1 lb ground turkey you can use beef or chicken if you'd like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I've added up to four peppers, and it's yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings:

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

Instructions

Pressure Cooker:

• Sauté the ground turkey until no longer pink. Drain liquid, if necessary. 1 lb ground turkey
• Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell peppers, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 1/2 cup dry brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp pepper, ⅛ tsp salt
• Cook on high pressure for 15 minutes.
• Quick pressure release. If you'd like to let the pressure release naturally for a few minutes, it'll be fine sitting there.

Crockpot:

• Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
• Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz can diced tomatoes 15 oz can tomato sauce, 3 medium bell peppers, 1 medium onion, ¼ tsp pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
• Cover and cook on low for 6-8 hours.
• Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup dry brown rice

Stovetop:

• Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
• Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 3 medium bell peppers, 1/2 cup dry brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp pepper
• Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.

Video

Notes

The previous recipe was the same except for the seasonings–if you prefer that recipe, omit the spices in the above recipe and add these instead: 

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

21 Day Fix Stuffed Pepper Soup: If you’re on the 21 Day Fix, make this recipe with ground turkey. Your serving size will be about 2 cups (1/4 recipe) and will count as 1 Red container, 1 1/4 Green container, and 1 yellow container per serving.

Trim Healthy Mama: For THM, use ground extra lean turkey and drain the fat after browning. This is a THM-E recipe.

Nutrition

Calories: 371kcal | Carbohydrates: 40g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 161mg | Potassium: 1234mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4162IU | Vitamin C: 163mg | Calcium: 105mg | Iron: 5mg

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

Homemade pork and beans are the perfect side dish for your next potluck. It’s an easy recipe that has amazing flavor without any added brown sugar or high fructose corn syrup. Turkey bacon and honey are the magic ingredients in this delicious and healthy backyard BBQ recipe.

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. From new home chef to experienced cook. To best serve all of my readers I like to provide a lot of helpful information. 

If you’re a confident cook and want to skip over ingredient information, cooking instructions, and recipe tips, please scroll to the bottom of the page. There you will find the recipe card with nutrition information and measurements for this healthy pork and beans recipe.

Ingredients in this Healthy Pork and Beans Recipe

• White beans: White beans are a nutritional powerhouse, as they’re packed with fiber and protein and a good source of numerous micronutrients, including folate, magnesium, and vitamin B6. There are several white bean options, but I typically use great northern beans for this recipe.
• Bacon: One of my favorite things about this recipe is that it uses fresh bacon, rather than pork that’s been sitting in a can for a year. Turkey bacon, while lower in fat than traditional bacon, is highly processed so there are conflicting views about if it’s really healthier than regular bacon. For the sake of this recipe I used turkey bacon, but you can definitely choose what works best for you.
• Onion powder
• Smoked paprika: When choosing smoked paprika, look for a brand that is made from high-quality ingredients. Smoked paprika should be bright red in color and have a strong, smoky flavor.
• Molasses: That sweet and smoky flavor of pork and beans is a unique one that many people love, but I never loved opening a can of beans that had sugars and meat in it. The molasses in this recipe is a great way to use a natural sweetener for that deep sweetness and bbq flavor we all love in this recipe.
• Garlic powder: Pantry staples like garlic powder make this a truly easy recipe. If you’d rather use fresh garlic cloves you can absolutely do that. 
• Honey: Honey is a natural sweetener that I love using in place of refined sugar. A new study shows that, in addition to it tasting delicious, it may also have benefits for cardiometabolic health.

How to Make this Healthy Pork and Beans Recipe on the Stove

1. First cook the bacon. You want cooked, not crispy bacon for this recipe.
2. Next, add all of the ingredients into a medium sauce pan or large skillet over medium-high heat. I always spray my pans with olive oil before cooking, if you’re nervous about sticking you can use olive oil, as well. 
3. Then lower the temperature, cover the pan and allow the pork and beans to simmer for 45 minutes or so, stirring a few times so the beans don’t stick. If you like thick sauce I’d leave the top off so some of the moisture can escape. If you’re not worried about thick beans you can leave the top on. 
4. After the beans are done cooking and the sauce has thickened remove the pan from the heat and serve immediately. 

How to Make this Healthy Pork and Beans Recipe in the Instant Pot

1. Add all of the ingredients (cooked bacon included) to the Instant Pot or pressure cooker.
2. Close the lid and turn the pressure valve to Sealing.
3. Then set the Instant Pot on high pressure (or manual setting) for 3 minutes. 
4. When the cook time is done, quick release the pressure and give the beans a stir.
5. Serve immediately or store in an airtight container.

Recipe Tips

• These are tough to under or overcook because of the canned beans, so it’s ok to allow them to simmer longer or for less time. You’re just waiting for the spices and bacon flavors to meld together.
• Use these beans in traditional baked beans recipes, or as their own side dish. You can use these however you’d use traditional canned pork and beans.
• This is a great recipe to prep ahead of time. I love making a big batch of this easy baked beans recipe and then freezing for future use. I’d recommend freezing in single servings after the beans have cooled, and in freezer safe bags or containers. You can simmer the beans on the stove or in the microwave to reheat.
• I love simmering these beans on the grill in a foil pan–if you have a smoker, I highly recommend using that! Just simmer on the grill or smoker for about an hour.

Healthy Eating Plans

21 Day Fix

Entire recipe:​ 4 yellow containers, 2 red containers, and 13 teaspoons

Per serving: Just under 1 yellow container, 1/2 red container, and just over 3 teaspoons. 

To lower the total teaspoons, reduce the amount of honey in the recipe.

Weight Watchers

Per serving: 6 Blue Points | 9 Green Points | 6 Purple Points | 7 points on the 2023 Plan

More Easy Recipes 

• Healthy Baked Beans with Ground Turkey This recipe for Homemade Baked Beans with Ground Turkey makes the best baked beans I’ve ever had! It’s got plenty of beans like kidney beans and black beans, and a tangy sauce that’s made of honey, dry mustard, apple cider vinegar, and ketchup. 
• I love making freezer staples, like these pork and beans, so that I always have healthier alternatives to prepackaged foods in my house. Some of my other favorites are cream of mushroom soup, and brown rice.
• If you’re looking for a delicious, satisfying, and spicy BBQ sauce to go with…everything… you’ll want to make this Low Carb Barbecue Sauce.
• This Instant Pot Cauliflower Potato Salad recipe is a great low carb recipe to make for your next summer BBQ.
• Easy and healthy Crack Chicken Pasta Salad in the crock pot is a creamy, cheesy pasta salad with chicken breasts and a homemade ranch dressing. It’s a perfect side dish for any summer potluck. 
• One of our favorite summer recipes are these Sweet Refrigerator Pickles. They’re perfect for burgers and are so easy!

Print

Healthy Pork and Beans Recipe

These homemade pork and beans are the perfect summer side dish. They’re healthier than traditional canned pork and beans, too! Turkey bacon and honey are the magic ingredients in this delicious backyard BBQ recipe. 

Course Side Dish

Cuisine American

Keyword backyard barbeque, baked beans, BBQ

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 268kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 8 slices bacon turkey or nitrate free | cooked, but not crispy. Cut into small pieces.
• 1 can white beans 14 oz can, undrained, I used great northern beans
• 1 tsp onion powder
• 1/4 tsp smoked paprika
• 1 tsp molasses
• 1 tsp garlic powder
• 1/4 cup honey

Instructions

Stove Top

• First cook the bacon. You want cooked, not crispy bacon for this recipe. 8 slices bacon
• Next, add all of the ingredients into a medium sauce pan or large skillet over medium-high heat. I always spray my pans with olive oil before cooking, if you’re nervous about sticking you can use olive oil, as well. 1 can white beans, 1 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp molasses, 1 tsp garlic powder, 1/4 cup honey
• Then lower the temperature, cover the pan and allow the pork and beans to simmer for 45 minutes or so, stirring a few times so the beans don't stick. If you like thick sauce I'd leave the top off so some of the moisture can escape. If you’re not worried about thick beans I’d leave the top on. 
• After the beans are done cooking and the sauce has thickened you can remove the pan from the heat and serve immediately. 

Instant Pot

• Add all of the ingredients (cooked bacon included) to the Instant Pot or pressure cooker.
• Close the lid and turn the pressure valve to Sealing.
• Then set the Instant Pot on high pressure (or manual setting) for 3 minutes.
• When the cook time is done, quick release the pressure and give the beans a stir.
• Serve immediately or store in an airtight container.

Notes

Recipe Tips

• These are tough to under or overcook because of the canned beans, so it’s ok to allow them to simmer longer or for less time. You’re just waiting for the spices and bacon flavors to meld together.
• Use these beans in traditional baked beans recipes, or as their own side dish. You can use these however you’d use traditional canned pork and beans.
• This is a great recipe to prep ahead of time. I love making a big batch of this easy baked beans recipe and then freezing for future use. I’d recommend freezing in single servings after the beans have cooled, and in freezer safe bags or containers. You can simmer the beans on the stove or in the microwave to reheat.
• I love simmering these beans on the grill in a foil pan–if you have a smoker, I highly recommend using that! Just simmer on the grill or smoker for about an hour.

Healthy Eating Plans

21 Day Fix

Entire recipe:​ 4 yellow containers, 2 red containers, and 13 teaspoons

Per serving: Just under 1 yellow container, 1/2 red container, and just over 3 teaspoons. 

To lower the total teaspoons, reduce the amount of honey in the recipe.

Weight Watchers 

Per serving: 6 Blue Points | 9 Green Points | 6 Purple Points | 7 points on the 2023 Plan

Nutrition

Calories: 268kcal | Carbohydrates: 36g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 306mg | Potassium: 507mg | Fiber: 4g | Sugar: 19g | Vitamin A: 71IU | Calcium: 62mg | Iron: 3mg

The post Healthy Pork and Beans Recipe appeared first on My Crazy Good Life.

You know I’m all about making healthy eating as easy as possible, right? You know I’m also all about not skimping on flavor. My family loves this dish. Even your most skeptical “healthy” eater will think this recipe is the classic beef stroganoff recipe straight from grandma’s kitchen.

Our homemade stroganoff sauce is the perfect creamy sauce. Mixed with tender beef and mushrooms, this twist on the classic recipe is bound to be one of your new favorites, every single time you eat it. 

Where’s the Recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes. To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. 

If you’d like to skip over the information about how to prepare this meal, tips for cooking this recipe, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Beef Stroganoff Recipe!

Ingredients in Healthy Beef Stroganoff Recipe

• Mushrooms: We like to use brown button bella mushrooms, but crimini mushrooms will also work. Mushrooms are a great source of B vitamins. Who needs a can of cream of mushroom soup when you can have fresh mushrooms sliced and ready to go. 
• Onion: High in vitamin C, onions are a good source of dietary fiber, and folic acid. They also contain calcium, iron, and have a high protein quality.
• Beef Stew Meat: Stew meat is cubes of chuck roast that the butcher has cut for beef stew.  You can buy a full chuck roast and cube yourself. Some recipes use flank steak, however we prefer to stick with chuck roast because it is a tender cut of beef. 
• Italian Seasoning: A very popular spice blend made from; oregano, marjoram, thyme, basil, rosemary, and sage.
• Brown Rice Flour: Flour is used to dredge your beef in before cooking to get a nice amount of browning, and thicken what will become an amazing gravy. You can use whole wheat flour here as well.
• Garlic: No recipe is complete without this delicious superfood!
• Low Sodium Soy Sauce: I use coconut aminos – Coconut Aminos are a lower sodium, gluten free substitute for soy sauce. Read here about soy sauce substitutes and why you’d use them.
• Worcestershire Sauce: I add Worcestershire Sauce to just about every beef dish.  It adds a whole level of flavor that I adore. 
• Beef Broth: We prefer to use low sodium beef broth instead of beef stock. It’s lower in sodium and still has all the same flavor benefits. 
• Whole Wheat Egg Noodles: Whole Wheat pasta is much less processed than its bleached counterpart, and taste the same!
• Greek Yogurt: My favorite substitute for sour cream, because no one knows the difference.  Greek yogurt is high in protein, and is loaded with healthy probiotics!
• Salt and Pepper: To taste. Feel free to use kosher salt or table salt. 

How to cook Healthy Beef Stroganoff Recipe in the Instant Pot

1. Slice the onion and mushrooms: Try to keep the slices the same size so that they cook evenly. Place sliced onion and mushrooms in a small bowl. 
2. Turn the Instant Pot on to sauté: Lightly spray the inside of the pot with oil.
3. Cut the stew meat: Cut your stew meat in half, and then in half again. Top with Italian seasoning and flour. Toss to evenly coat the beef.
4. Sauté the garlic, onions, mushrooms, and beef: When the pot is hot add these ingredients and sauté for 3-5 minutes.
5. Mix in coconut aminos, Worcestershire sauce, and broth: Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes.
6. Add Noodles: When cook time is up quick release the pressure, remove the lid, and stir in your noodles. Close the lid and turn the pressure valve to sealing again and cook on high pressure for 3 minutes.
7. When time is up quick release the pressure
8. Stir in Greek yogurt: If desire, add salt and pepper. Serve warm.

How to make Healthy Beef Stroganoff Recipe in the Crockpot

1. Slice your onions and mushrooms.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat in half, and then in half again.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Transfer contents to slow cooker.  Add in coconut aminos, Worcestershire sauce, and beef broth.
5. Cook on low 4-6 hours or high 2-3 hours.
6. Mix in Greek yogurt.
7. Serve with cooked egg noodles.

How to make Healthy Beef Stroganoff Recipe on the Stovetop

1. Slice your onion and mushrooms.  Try to keep slices the same size so that they all cook the same.
2. Cut your stew meat in half, and then in half again.  Top with Italian seasoning, and 1 tablespoon of flour.  Toss to evenly coat the beef.
3. Lightly spray your large skillet and sauté garlic, onions, mushrooms, and beef for 3-5 minutes.
4. Add in coconut aminos, Worcestershire sauce, and beef broth and noodles.
5. Cook on medium – low heat for 15-20 minutes until noodles are soft.
6. Turn off heat and mix in Greek yogurt and serve warm.

Recipe Tips

• You can find already chopped onions in your grocer’s freezer section.  They are a great time saver for this already easy recipe.
• Another time saver is to buy your mushrooms pre-sliced.  They are available right next to the whole ones.
• Stew meat is usually very large chunks.  I prefer to cut into bite-size pieces so they cook evenly and more quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry.  Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry.  Stir until it thickens (about 3 minutes).  Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.
• This recipe can easily be made dairy free by omitting the Greek yogurt at the end.
• Store any leftovers in an airtight container inside the refrigerator. Be sure to let the stroganoff cool down to almost room temperature before storing in the refrigerator. Our Healthy Beef Stroganoff Recipe should be fresh and ready to reheat for up to five days. 

Healthy Eating Plans

21 Day Fix Beef Stroganoff

Entire Recipe: 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. 

Per 1 ¾ c serving: 1 Red Container, 1 Green Container, 1 Yellow Container.

Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts.

2B Mindset

This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate.

Weight Watchers 

See this post for Weight Watchers counts and ingredients.

Easy & Healthy Weeknight Meals

Do you love versatile recipes that you can prepare quickly and easily during the week? I do! If you are looking for more great, healthy meals that the whole family will love, check these out:

• Meatza Pizza 
• WW Jambalaya Recipe
• Rotisserie Chicken Soup
• 21 Day Fix Chicken Enchiladas 
• Quinoa Tacos | Vegan Tacos Recipe

Print

Healthy Beef Stroganoff Recipe

Beef Stroganoff is a pasta dish with sautéed beef in a creamy mushroom and onion sauce. Originally from Russia, stroganoff has become a popular comfort food worldwide.

Course Main Course

Cuisine American, Russian

Keyword 21 Day Fix, healthy, stroganoff

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 4 Servings

Calories 567kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 1 onion sliced
• 3 cups mushrooms sliced
• 2 lbs chuck roast stew meat cut in half, or cut into cubes
• 2 tsp Italian seasoning
• 1 tbsp brown rice flour or whole wheat flour
• 2 tsp garlic minced
• 1 tbsp coconut aminos or low sodium Tamari or soy sauce
• 1 tbsp Worcestershire sauce
• 2 cups whole wheat pasta egg noodles
• 2 cups beef broth low sodium
• 2 cups water For Instant Pot only
• 3/4 cup Greek yogurt plain, 2%

Salt and Pepper to taste

Instructions

Instant Pot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Turn the Instant Pot to sauté and lightly spray the pot with oil.
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• When the pot is hot add the 2 tsp. of garlic, onions, mushrooms, and beef. Sauté for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth and 2 cups of water. Close the lid and turn the pressure valve to sealing. Cook on high pressure for 10 minutes. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water
• When the cook time is up quick release the pressure, remove the lid, and stir in your noodles.  Close the lid and turn the pressure valve to sealing. Cook on high pressure for 3 minutes. 2 cups whole wheat pasta
• When the time is up, quick release the pressure.
• Stir in Greek yogurt and serve warm. 3/4 cup Greek yogurt

Crockpot:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Transfer contents to your slow cooker.  Add in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, and 2 cups of beef broth. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth
• Cook on low for 4-6 hours or high for 2-3 hours.
• Stir in Greek yogurt. 3/4 cup Greek yogurt
• Serve warm with cooked egg noodles. 2 cups whole wheat pasta

Stove Top:

• Slice your onion and mushrooms. Keep slices the same size so that they all cook the same. 1 onion, 3 cups mushrooms
• Cut your stew meat in half, and then in half again.  Top with 2 tsp. of Italian seasoning, and 1 tbsp of rice flour. Toss to evenly coat the beef. 2 lbs chuck roast , 2 tsp Italian seasoning, 1 tbsp brown rice flour
• Lightly spray your skillet with oil and sauté 2 tsp. of garlic, onions, mushrooms, and beef for 3-5 minutes. 2 tsp garlic
• Mix in 1 tbsp. of coconut aminos, 1 tbsp. of Worcestershire sauce, 2 cups of beef broth, and egg noodles. 1 tbsp coconut aminos, 1 tbsp Worcestershire sauce, 2 cups beef broth , 2 cups water, 2 cups whole wheat pasta
• Cook on medium – low for 15-20 minutes until noodles are soft.
• Turn off heat. mix in Greek yogurt, and serve warm. 3/4 cup Greek yogurt

Video

Notes

• You can find already chopped onions in your grocer’s freezer section.  They are a great time saver for this already easy recipe!
• Another time saver is to buy your mushrooms pre-sliced.  They are available right next to the whole ones.
• Stew meat is usually very large chunks.  I prefer to cut into bite-size pieces so they cook evenly, and quickly.
• Slice all vegetables at the same thickness to promote even cooking. 
• For a thicker sauce: After the cook time is complete, take ½ c of the liquid from the pot and mix in 1 tablespoon of corn starch to make a slurry.  Set the Instant Pot to sauté mode, when the liquid comes to a boil add in your slurry.  Stir until it thickens (about 3 minutes).  Remove from heat. The gravy will thicken as it cools.
• Add salt and black pepper to your taste.

Serves 4: serving size: 1.75 cups

21 Day Fix – (Entire Recipe) 5 Red Containers, 4 Green Containers, 4 ¼ Yellow Containers. (Per 1 ¾ c serving) 1 Red Container, 1 Green Container, 1 Yellow Container. Note: 1 tablespoon if brown rice flour is ¼ of a yellow container.  It is a trace amount per serving, but if you add more flour to thicken be conscious of your container counts. 

2B Mindset – This fits well into your lunch portions of 25% FFC and 25% Protein. Add vegetables to equal 50% of your plate

Weight Watchers – See this post for Weight Watchers counts and ingredients.

Nutrition

Serving: 1.75c | Calories: 567kcal | Carbohydrates: 24g | Protein: 55g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 388mg | Potassium: 1355mg | Fiber: 2g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 6mg

The post Healthy Beef Stroganoff Recipe appeared first on My Crazy Good Life.

I love making these fajita bowls because they’re healthy, delicious, and the whole family loves them. We gather tasty toppings and, the best part is, everyone gets a chance to create their own perfect meal.

You can cook this recipe three different ways: the Instant Pot, the Crockpot, or on the stove top. It’s an easy and healthy dinner that also works well for meal prep.

Where’s the Recipe?

Here at My Crazy Good Life we like to make our recipes simple enough for anyone to recreate. In this article you’ll find lots of information to help you succeed in making this dish. From ingredient information, to three different cooking techniques, to recipe tips, and then healthy eating plan calculations. There’s a lot.

If you feel confident without all of that, and want to get straight to cooking, you can scroll down to the bottom of the page where you’ll find the easy to print recipe card for these delicious steak fajita bowls.

Ingredients in this Steak Fajita Bowl Recipe

• Olive oil: another great option would be avocado oil.
• Coconut aminos: coconut aminos are a healthy soy sauce alternative that you can find in most grocery stores. You can also use low sodium soy sauce or tamari.
• Lime juice: fresh lime juice adds great flavor to the marinated steak.
• Garlic: fresh garlic is best but garlic powder would work if that’s all you have on hand.
• Steak: I prefer using flat iron steak for this recipe because it is more tender than skirt steak or flank steak. Really, any thin fajita steak will work, just be sure to slice against the grain
• Bell peppers: I love using a variety of different colored bells – red pepper, green pepper… pick your favorite!
• Onion: I think fresh onion is essential to fajita veggies. Yellow or red onion will work.
• Quinoa: quinoa is a nutrient dense food that’s high in protein and easy to prepare. I love using quinoa in place of white rice or brown rice. They’re all somewhat comparable in terms of calories, but quinoa is the only one that is a complete protein.
• Beef broth: I use low sodium beef broth for this recipe.
• Cumin: cumin is an earthy tasting seasoning. Just a little bit goes a long way.
• Chili powder: chili powder will add flavor and a little heat to this dish.
• Paprika: paprika is another spice that will add an earthy flavor with a hint of sweetness. I typically use regular paprika, but any variety will work fine.

Optional Additional Toppings

These optional toppings are not included in the nutritional information.

• Tomatoes: diced tomatoes are a great low calorie topping.
• Jalapeños: thin slices of jalapeños add a delicious heat.
• Cilantro: fresh cilantro is one of my favorite toppings for these kinds of bowls.
• Lime: adding fresh lime wedges is a nice way for people to be able to customize the taste of their own fajita bowls.
• Avocado: I love avocado, so this topping is one I think is worth the extra cost in points or calories.
• Black beans: black beans are a great source of fiber, and they’re delicious!
• Corn: fresh corn kernels add great texture and a pop of sweetness to these fajita bowls. You can even go wild and make corn salsa.
• Sour cream: I know a lot of people love to add a little dollop of sour cream to top their fajita bowls.
• Pico de Gallo: pico de gallo is a simple recipe made with tomatoes, white onion, jalapeño, cilantro, lime and salt.

How to Make Instant Pot Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Turn the Instant Pot to sauté. Press the “adjust” button to turn the sauté mode to “high”. When the Instant Pot insert is hot add the oil.
3. Add the onions, bell peppers, and garlic to the Instant Pot and sauté the vegetables until they are slightly browned.
4. Next place steak, fajita seasonings, lime juice, and coconut aminos to the pot. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.
5. Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir.
6. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
7. Remove the lid and assemble your fajita bowl. Garnish with your desired toppings.

How to Make Steak Fajita Bowls on the Stove

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. Heat a large pan or cast iron skillet over high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.
3. Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together and then push the fajita mix to the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir.
4. Cover the skillet and let cook 15-20 minutes, or until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
5. Turn the stove off, assemble the bowls, and serve.

How to Make Slow Cooker Steak Fajita Bowls

1. On a cutting board, slice your fajita veggies and then cut the steak into thin strips.
2. In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth.
3. Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won’t look like there is enough liquid, but the beef will produce liquid as it cooks.
4. Cover the slow cooker and cook on high heat for 2 hour or low heat for 4 hours.
5. Turn the slow cooker off, assemble the bowls, and serve.

Recipe Tips

• This is a great recipe for meal prep. The leftovers don’t last long around here, but I can usually snag at least a few extra days from one recipe. I store leftovers in my meal prep containers and then pop them in the microwave to reheat for a quick lunch the next day.
• When you’re slicing the steak you want to make sure to slice against the grain. By doing that you are cutting and shortening the fibers of the meat, which will make the steak more tender and easier to chew.

Healthy Eating Plans

21 Day Fix

As with most of the tasty recipes you’ll find here at My Crazy Good Life, these steak fajita bowls are 21 Day Fix friendly. Here’s a breakdown of the container counts for both the entire recipe and each serving so you can plan your meal accordingly.

Entire Recipe: 

4 Red, 4 Green, 6 Yellow

Does not include toppings

Per Serving: 

Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef

(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Looking for more delicious healthy recipes?

• Instant Pot Chicken Burrito Bowls
• Carne Asada Burrito Bowl with Creamy Chili Lime Dressing
• Carne Asada Tostadas
• Steak Fajita Zoodles
• Cilantro Chimichurri Sauce

Print

Steak Fajita Bowl Recipe

Beef fajita bowls are an easy way to eat a balanced and healthy meal. You've got protein, veggies, and nutrient dense quinoa. It checks all of the important boxes!

Course Main Course

Cuisine Mexican

Keyword Beef Fajita Bowl

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 354kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

Ingredients:

• 1 tsp olive oil
• 1 onion large, sliced
• 2 bell peppers sliced
• 1 tbsp garlic minced
• 1 lbs steak flat iron, but any thin steak will work (slice against the grain)
• 1 ½ tbsp lime juice about 1 lime worth
• 2 tbsp coconut aminos low sodium
• 1 cup quinoa
• ½ cup beef broth low sodium

Fajita Seasoning:

• 1 tsp cumin
• 1 tbsp chili powder
• 1 tsp paprika

Optional Toppings:

• tomatoes
• jalapeños
• cilantro
• lime
• avocado
• black beans canned
• corn kernels

Instructions

Instant Pot:

• Turn the Instant Pot to sauté. Press the "adjust" button to turn the sauté mode to "high". When the Instant Pot insert is hot add the oil. 1 tsp olive oil
• Add the onions, bell peppers, and garlic to the Instant Pot. sauté the vegetables until they are slightly browned. 1 onion , 2 bell peppers, 1 tbsp garlic
• Next add the steak, fajita seasonings, lime juice, and liquid aminos. Mix the fajitas up and allow the steak to cook for 2-3 minutes until the steak is browned.1 lbs steak , 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos
• Turn the Instant Pot off. Push the fajitas to one side of the Instant Pot to make room for the quinoa. Add the quinoa to the open space. Pour the beef broth over the quinoa, but do not stir. 1 cup quinoa, ½ cup beef broth
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 2 minutes. Let the pressure release naturally.
• Remove the lid and assemble your fajita bowl. Garnish with your desired toppings. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Stove:

• Heat a large skilled on high heat on your stove top. When the pan is hot add the oil. Add onions, bell peppers, garlic, and steak to the pan and sauté for 3-5 minutes to get scorch marks.1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak
• Reduce heat to medium/low. Add in the fajita seasoning, lime juice, and aminos. Mix together then push the side of the pan. Add the quinoa to the empty space and cover with beef broth. Do not stir. 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika, 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 cup quinoa, ½ cup beef broth
• Cover the skillet and let cook 15-20 minutes until the quinoa is done and slightly translucent. Remove the lid and let any excess liquid cook off.
• Turn the stove off, assemble, the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Slow Cooker:

• In the slow cooker insert mix together all the ingredients for the fajitas minus the quinoa and broth. 1 tsp olive oil, 1 onion , 2 bell peppers, 1 tbsp garlic, 1 lbs steak , 1 ½ tbsp lime juice, 2 tbsp coconut aminos, 1 tsp cumin, 1 tbsp chili powder, 1 tsp paprika
• Push the fajitas to the side and add the quinoa to empty space. Pour the beef broth over the quinoa, but do not mix. It won't look like there is enough liquid, but the beef will produce liquid as it cooks. 1 cup quinoa, ½ cup beef broth
• Cover the slow cooker and cook in high heat for 2 hour or low heat for 4 hours.
• Turn the slow cooker off, assemble the bowls, and serve. tomatoes, jalapeños, cilantro, lime, avocado, black beans, corn

Video

Notes

Healthy Eating Plans

21 Day Fix

Entire Recipe: 
4 Red, 4 Green, 6 Yellow
Does not include toppings

Per Serving: 
Makes 4 Servings of 1 cup veggies (1 green container), 3/4 cup beef
(1 red container), 1/4 cup quinoa (1/2 yellow container), plus toppings

Weight Watchers

8 Blue Plan Points | 8 Green Plan Points | 6 Purple Plan Points | 2023 Points: 9, not including garnish

Nutrition

Calories: 354kcal | Carbohydrates: 20g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 321mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2756IU | Vitamin C: 80mg | Calcium: 41mg | Iron: 4mg

SaveSave

The post Steak Fajita Bowl Recipe appeared first on My Crazy Good Life.

Carne asada technically means “grilled meat”. Typically it’s made with flank or skirt steak, but it can be made with any steak as long as it’s sliced thin. We use a homemade marinade that adds the best flavor to this healthy beef enchiladas recipe!

My family loves when I make these healthy enchiladas because they can choose their favorite toppings to customize it just the way they want.

Where’s the recipe?

Here at My Crazy Good Life we like to write our recipes simply enough so that any level cook can recreate them. Whether you are new to the kitchen or are a seasoned chef, we want you to feel confident when you are cooking our recipes.

In this article you will find information about the ingredients that are used, as well as detailed cooking instructions. Then a little farther down you will see recipe tips and healthy eating plan calculations. If you want to skip past all that, simply scroll to the bottom of the page where you will find our printable recipe card for these homemade beef enchiladas.

Ingredients to make simple beef enchiladas

• Corn tortillas: I prefer to use corn, but you can flour tortillas if you’d like.
• Skirt steak: my family loves to make steak enchiladas using skirt or flank steak, but this recipe is so versatile you can use a variety of meats like ground beef, shredded beef, or chicken breast.
• Cheese: I like to use a Mexican blend cheese for this enchilada recipe, but you can use any type of melty cheese you prefer. Spicy pepper jack cheese would give it a little bit of a kick, or queso fresco would help to create a creamy sauce.
• Enchilada sauce: I like making my own homemade red sauce, but store bought red or green enchilada sauce would work too. Just be sure to adjust the calculations if you follow a healthy eating plan.

Ingredients to make the carne asada marinade

• White vinegar
• Coconut aminos: you can also use low sodium soy sauce or Tamari if that’s what you have.
• Lime juice: fresh lime juice really helps make this carne asada taste authentic.
• Olive oil: avocado oil would work well too.
• Orange: fresh orange juice is highly acidic, which is great for tenderizing the steak
• Garlic powder
• Chili powder
• Oregano
• Cumin
• Onion Powder

Ingredients to make healthy red enchilada sauce

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

• Dried red chili pods: you can find dried chili peppers in the Mexican aisle at your grocery store or on Amazon.
• Water
• White vinegar
• Oregano
• All spice
• Garlic powder
• Onion powder

How to make the carne asada recipe

You can find more details on how I make the carne asada here.

1. First thinly slice the steak.
2. Next combine all the marinade ingredients in a large zippered bag or container with lid.
3. Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
4. Place in the fridge for at least 1 hour, or overnight.
5. Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
6. Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
7. Remove the carne asada from the heat and set aside until you’re ready to assemble your enchiladas.

How to make the enchilada sauce

For more information on how to make the enchilada sauce you can read this post.

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

How to make healthy carne asada enchiladas

1. Preheat the oven to 350º F.
2. Lightly grease the bottom of a casserole dish or baking dish.
3. Cover the bottom of the pan with 1/4 cup of enchilada sauce.
4. Next, roll the enchiladas–placing some cheese and your carne asada meat in the center of a corn tortilla. I used 3/4 cup carne asada for every two enchiladas, and 1/3 cup cheese for four enchiladas (it’s 1 tablespoon of cheese for each enchilada). 
5. Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
6. Spread the remaining enchilada sauce over the enchiladas, and then top with the remaining cheese.
7. Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.

Recipe tips

• This recipe is a great meal prep freezer meal.
• Meal prep enchilada sauce: I love making the red sauce ahead of time and freezing it in 1/4 or 1/2 cup portions for quicker thawing.
• Meal prep marinade: I like to make this marinade and freeze it, for future use, with sliced or diced steak. That way when it’s thawing it’s also marinading. The marinated steak is also delicious in carne asada tacos or burritos.
• Meal prep carne enchilada: I do prefer the enchiladas fresh but they can definitely be frozen! I’d recommend defrosting on the counter for a bit and then reheating at 350º for 30 minutes, and checking for them to be done often after that. 
• Leftover sauce is perfect to top tacos, mix with shredded meat to make red chili, or it can be used to make other southwest dishes.
• Some of our favorite toppings are fresh cilantro, sour cream, green onions, pico de gallo, sliced jalapeno peppers, and guacamole.

Healthy Eating Plans

21 Day Fix: 

To make the enchiladas the proper fix portions, use the red and blue container to measure out the meat and cheese before filling the enchiladas. Use 1 red container of meat to make 2 enchiladas, and 1 blue container to stuff 4 enchiladas.

2 enchiladas counts as 1 yellow container, 1 red container, and 1 blue container. If you choose to count the homemade sauce, add another 1/2 yellow container. If you need extra 21 Day Fix containers, you can find them here.

Note about the enchilada sauce: I’d personally count a 1/2 yellow container per 1/2 cup serving for the sauce, but peppers are technically free. The carbs are high with these though, so I feel better counting it. It’s completely up to you. 

Weight Watchers:

My recipes fit well within healthy eating plans like this because they’re full of unprocessed foods and don’t contain extra fats and oils. 

My Weight Watchers Enchilada post details the ingredient changes I made, along with the smartpoint values. 

Note about the sauce: Technically it’s a zero point food because peppers aren’t usually counted–but like I mentioned for the 21 Day Fix, this recipe has carbs because there are so many peppers. Count it as you see fit.

More healthy Mexican recipes

• Vegetarian Mexican Casserole
• Spicy Mexican Meatloaf
• Slow Cooker Carnitas
• Healthy Chicken Enchiladas Verdes
• Instant Pot Spaghetti Squash Taco Bowls

Print

Healthy Carne Asada Enchiladas

These Healthy Carne Asada Enchiladas are a delicious meal that your whole family will love!

Course Main Course

Cuisine Mexican

Keyword beef, Enchiladas, healthy, skinny

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 446kcal

Author Becca Ludlum

Equipment

• Kitchen Knife
• Cutting Board
• Baking Dish

Ingredients

• 12 corn tortillas
• 1 lb. carne asada
• 2 cups cheese shredded
• 1 cup enchilada sauce *see post for homemade recipe

US Customary – Metric

Instructions

To make the carne asada

• First thinly slice the steak.
• Next combine all the marinade ingredients in a large zippered bag or container with lid.
• Then add the diced steak to the container and mix to ensure it is completely covered by the marinade.
• Place in the fridge for at least 1 hour, or overnight.
• Coat a large skillet with olive oil or avocado oil and heat on medium-high heat. When the pan is hot, scoop the meat into the skillet and dispose of the marinade.
• Cook the meat until the desired doneness (a minimum internal temperature of at least 145°F. (approx. 5-8 minutes)
• Remove the carne asada from the heat and set aside until you're ready to assemble your enchiladas.

To make the enchilada sauce

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

To make enchiladas:

• Preheat the oven to 350º F.
• Lightly grease the bottom of a casserole dish.
• Cover the bottom of the dish with 1/4 cup of enchilada sauce. 1 cup enchilada sauce
• Next, roll the enchiladas–placing some cheese and meat in the center of a corn tortilla.  12 corn tortillas, 1 lb. carne asada, 2 cups cheese
• Fold the side over and place the enchilada seam side down in the pan. Continue until your pan is full.
• Spread the remaining 3/4 cup of enchilada sauce over the enchiladas and top with the remaining cheese.
• Bake the enchiladas for 20-25 minutes until the cheese is melted and kind of crispy. Garnish with cilantro and serve.

Video

Notes

Note: To make the enchiladas the proper fix portions use the red and blue container to measure out the meat and cheese before filling the enchiladas. Use 1 red container of meat to make 2 enchiladas, and 1 blue container to stuff 4 enchiladas.

21 Day Fix Container Counts: For 2 enchiladas, 1 Yellow, 1 Red, 1 Blue. If you choose to count the homemade sauce, add 1/2 Yellow. 

Nutrition

Calories: 446kcal | Carbohydrates: 26g | Protein: 24g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 376mg | Potassium: 410mg | Fiber: 3g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 36mg | Calcium: 249mg | Iron: 2.5mg

The post Healthy Carne Asada Enchiladas appeared first on My Crazy Good Life.

While this might not be a recipe for traditional Carnitas, I love that you can set it and forget it for the day in the Crock Pot or cook it hands free in the Instant Pot. The slow cooked pork comes out tender, flavorful, and ready to be made into a tasty carnitas taco, burrito bowl or taco salad.

Where’s the recipe?

Here at My Crazy Good Life, we like to make our recipes easy for everyone to follow. In the article below, you’ll find lots of information including recipe tips and ingredient substitutions to help you with every aspect of making this recipe. I recommend reading it before heading to the printable recipe.

If you’re more comfortable in the kitchen and don’t need the extra help, simply scroll to the bottom of the page where you’ll find the easy to print Slow Cooker Pork Carnitas recipe!

Ingredients for Pork Carnitas

• Pork Tenderloin: I always look for the leanest one I can find. You can use another cut of meat (boneless pork shoulder roast is popular), but tenderloin is the leanest. Whatever your grocery store has will work.
• Green Chile Salsa: Find one with the fewest ingredients you can.
• Diced tomatoes and Green chilies: Also called Rotel in some areas. Rotel is just tomatoes and green chilies.
• Onions: Any color will do! I prefer to cook with red onions.
• Bay Leaves: You’ll be adding these to the recipe before cooking and removing them after it’s cooked–try to not bury it down below the meat so they’re easy to grab out before eating.
• Spices: This recipe uses simple Mexican spices. Cayenne Pepper, Chili Powder, and Cumin
• Sour cream or plain Greek yogurt: As a topping, if desired.
• Salt and Black Pepper: To taste.

Optional ingredients and sides:

• warm tortillas
• black beans or refried beans
• Mexican rice
• tortilla chips and salsa
• fresh cilantro and fresh squeezed lime juice

How to make Crockpot Pork Carnitas

Slow cooking this recipe is the easiest method I’ve found.

1. Cut the onions: Cut one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside.
2. Add the pork: Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves onto the top of the pork.
3. Add sauces: Pour half of the jar of salsa and the entire can of Rotel over and around the pork.
4. Cook: Cook on low heat for 5-8 hours, depending on the size of your tenderloin.
5. Shred the pork: Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the liquid.
6. Serve! Serve with the rest of the bottle of green chili salsa, warm corn or flour tortillas, diced onions, and sour cream or Greek yogurt.

How to make Instant Pot Carnitas

1. Prepare the pot: Spray the bottom of your Instant Pot with nonstick cooking spray.
2. Cut the onions: Slice one onion into thick slices and use them to cover the bottom of the pressure cooker. It’s ok if they overlap. Dice the other onion and set it aside.
3. Add the pork: Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that.
4. Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork.
5. Add sauces: Add 1/2 of the green chili salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough.
6. Set your pressure valve to Sealing and cook on high pressure for 15 minutes per pound of pork.
7. Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
8. Remove and discard the bay leaves.
9. Shred the pork: Remove the pork from the pot with a slotted spoon and shred meat with a mixer or two forks.
10. Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
11. Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Recipe Tips

• For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
• If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
• If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
• Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
• You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
• Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.

Healthy Eating Plans

Weight Watchers: Please see this Weight Watcher Carnitas Recipe for the lowest point options.

Trim Healthy Mama

• These slow cooker carnitas are an S recipe on THM without any needed modifications! That means you can enjoy this delicious recipe for pork carnitas crockpot style without any added steps.

21 Day Fix/Portion Fix

I count these as follows: 3/4 cup of Pork Carnitas = 1 Red Container.

• Add veggies to your carnitas if you’d like for some extra greens–I love adding peppers and more onion!
• Garnish with unflavored greek yogurt and count in your red container.
• 2 small corn tortillas count as 1 yellow container.
• Other optional (free!) toppings are cilantro and lime.

More healthy Crock Pot recipes

• Healthy Stuffed Pepper Soup
• Healthy Crock Pot Jambalaya
• Crock Pot Chicken for Meal Prep

Print

Pork Carnitas: Instant Pot and Crock Pot

Crock Pot Pork Carnitas are a spicy carnitas recipe that your whole family will love! Instant Pot and Crockpot instructions included. Make carnitas tacos, carnitas enchiladas, and burrito bowls from this recipe!

Course Main Course

Cuisine Mexican

Keyword Crockpot, instant pot, Pork Carnitas

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 411kcal

Author Becca Ludlum

Equipment

• Crockpot
• Instant Pot 6 qt
• Sealing Rings

Ingredients

• 3 lbs pork tenderloin
• 2 onions sliced thick
• 2 tsp cayenne pepper
• 2 tsp chili powder
• 1/2 tsp cumin powder
• 2 bay leaves
• 8 oz green chile salsa or diced green chiles
• 1 can Rotel or tomatoes with diced green chilies

Instructions

Crock Pot Instructions

• Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping. 2 onions
• Place pork tenderloin on top of the onions and sprinkle cayenne pepper, chili powder, cumin, and add bay leaves on the pork. 3 lbs pork tenderloin, 2 tsp cayenne pepper, 2 tsp chili powder, 1/2 tsp cumin powder, 2 bay leaves
• Pour half of the jar of salsa and the entire can of Rotel over and around pork. 8 oz green chile salsa, 1 can Rotel
• Cook on low for 5-8 hours, depending on the size of your tenderloin.
• Take the bay leaves out of the Crock Pot and discard. Pull the pork loin out of the slow cooker and shred it, then add it back into the crockpot.
• Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Instant Pot Instructions

• Spray the bottom of your Instant Pot with nonstick cooking spray.
• Slice one onion into thick slices and use them to cover the bottom of the pot. It’s ok if they overlap. 2 onions
• Add the pork on top of the onions. If you need to cut the pork into chunks so it fits better, you can do that. 3 lbs pork tenderloin
• Sprinkle cayenne pepper, cumin and chili powder, and place bay leaves on the pork. 2 tsp cayenne pepper, 1/2 tsp cumin powder, 2 tsp chili powder, 2 bay leaves
• Add 1/2 of the green chile salsa and the entire can of Rotel on and around the pork. This recipe does not need any extra liquid added. The salsa and tomatoes are enough. 8 oz green chile salsa, 1 can Rotel
• Flip your valve to Sealing and Cook on high pressure for 15 minutes per pound.
• Allow a 15 minute natural release after the cook time is finished. This means that for 15 minutes after the cook time is done, don’t touch the sealing valve–the pressure will begin to release all by itself. After 15 minutes, flip the valve to Venting and allow the rest of the pressure to release.
• Remove and discard the bay leaves.
• Remove the pork from the pot and shred with a mixer or two forks.
• Add the pork back to the pot. I like to let it sit for a few minutes and soak in the seasoned liquid.
• Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream or Greek yogurt.

Video

Notes

• For crispy carnitas: Sear the pork on all sides for a few minutes using a hot skillet and olive oil, avocado oil or cooking spray, then transfer to your slow cooker to cook. When the pork is cooked and shredded, place meat on a large baking sheet and add 1/2 cup – 1 cup cooking liquid. Broil for 1-2 minutes or until browned, then flip with tongs, add more liquid, and repeat.
• If you’re using an Instant Pot and want Carnitas with crispy edges, allow the shredded pork to sit in the pot for 5-10 minutes to add additional flavor, then drain the liquid, move the pork to the sides and spray nonstick cooking spray (or drizzle olive or avocado oil) below it. Press sauté and allow pork to crisp for 3-10 minutes, depending on how crispy you want it.
• If you’re looking to reduce the spicy heat in this recipe, leave the cayenne pepper out and reduce the chili powder to 1/4 tsp.
• Onion, garlic, pico de Gallo and a spritz of lime juice are great toppings and flavors that blend well with the meat.
• You can use pork butt or shoulder, but be sure recalculate your nutrition info as tenderloin is typically a leaner cut than those two.
• Store leftover Carnitas in an airtight container in the fridge for up to 1 week. I swear this recipe tastes even better the next day.

Trim Healthy Mama

These slow cooker carnitas are an S recipe on THM without any needed modifications! That means you can enjoy this delicious recipe for pork carnitas crockpot style without any added steps.

21 Day Fix/Portion Fix

I count these as follows: 3/4 cup of Pork Carnitas = 1 Red Container.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 9g | Protein: 63g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 452mg | Potassium: 1476mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3.9mg

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The post Crockpot Pork Carnitas Recipe appeared first on My Crazy Good Life.

These delicious beef gyros can also be cooked in the slow cooker or right on the stovetop–directions are below. The leftovers are great for meal prep, and I love making a salad when I run out of the pita bread that we typically serve these with.

Where’s the recipe?

Here at My Crazy Good Life we aim to teach anyone how to cook healthy and delicious food. In the article below, we walk you through the ingredients needed for this recipe, common substitutions or omissions that people make, detailed directions for cooking, recipe tips, and healthy eating plan information for popular diet plans. We recommend looking at this before heading to the recipe at the bottom of the post.

If you feel comfortable making this recipe and want to get straight to the ingredients, measurements, and basic instructions, scroll straight down to the printable recipe for Instant Pot Beef Gyros with Greek Yogurt Tzatziki Sauce.

Ingredients in Beef Gyros

• Dried parsley
• Black pepper
• Red onion: You can use any color onion you have–I prefer red for this recipe.
• Flank steak: This very lean cut of meat is commonly used in the London broil. This contains a lot of muscle fiber so it’s not always tender, but is perfect for gyros, fajitas, or tacos. Just slice thinly, across the grain.
• Garlic: One of my favorite ingredients to cook with. Not only is garlic delicious, it’s packed full of nutrients that can help fight cold symptoms and reduce blood pressure.
• Olive oil: Rich in healthy monounsaturated fats, loaded with antioxidants, and anti-inflammatory properties make olive oil my easy go to for cooking oils. Make sure and grab the extra virgin form, or double check your label to make sure that olive oil is the only ingredient. 
• Beef broth: You can water instead, but I like using broth for a little extra flavor. Just be sure to use a low-sodium variety.  
• Lemon: High in vitamin C, lemons aid in digestion and can help prevent kidney stones. 
• Apple cider vinegar: Did you know this is basically fermented apple juice? Many claim that there are a multitude of health benefits when incorporating into your cooking.
• Whole Wheat Pita: You can substitute with naan bread if you prefer.

Greek Yogurt Tzatziki Sauce

Pronounced (tuh·zee·kee), my simple homemade tzatziki sauce is a healthy spin inspired by the authentic recipe. Made with Greek yogurt and spices, this is sure to be one of your new favorite sauces! 

• Greek yogurt: Did you know that Greek yogurt isn’t really Greek? In Greece it’s called straggisto and loosely translates to strained yogurt. It’s yogurt with most of the whey strained out.    
• Cucumber: Made mostly of water, cucumbers can promote hydration and keep you full longer. 
• Dill: You can use dried dill weed, but I really prefer fresh for Tzatziki sauce. It brings so much bright flavor. 

Optional Toppings

How to make Instant Pot Gyros

• Season, Slice, and Mince Season your homemade gyro meat with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Mince your garlic.
• Sauté Press sauté on your Instant Pot and add the olive oil. Once hot, add the onions and garlic and allow to cook until the onions begin to soften, about 3 minutes. Add your sliced steak, beef broth, lemon juice, and apple cider vinegar.
• Pressure Cook Close and turn the lid to lock and turn the pressure valve to Sealing. Select the Pressure Cook button (high pressure) and set your cook time for 9 minutes.
• Mix the tzatziki Greek yogurt sauce Chop the cucumber, mince the garlic, and mix together in a small bowl with the Greek yogurt, pepper, and dill. Store in the fridge until serving.
• Quick release When the cook time is complete, use a quick pressure release and remove the lid. This means that you’ll move the sealing valve to Venting and allow the steam to rush out of the pot. It might take a few minutes for the remaining pressure to release.
• Serve Serve ¾ cup servings on ½ of a whole wheat pita and top with Tzatziki sauce.

Recipe tips

• I prefer using flank steak or beef loin flap for these gyros–it makes for the most tender meat. You can use sirloin steak, a beef roast, or chuck as well. In a pinch, you can even use ground beef. If you can’t find what you’re looking for at the grocery store, you can always ask the butcher.
• Beef is much easier to thin slice when colder than room temperature. Place it in the freezer for 10-15 minutes before slicing with a very sharp knife. 
• You can make chicken gyros by following the same instructions and amounts, while substituting chicken for the steak.  
• My personal favorite way to serve is on a whole wheat pita with cucumber, red onion, tomato, cilantro and tzatziki sauce. 
• You can reduce your carbs and calories by making this a salad. Replace the pita with salad greens and top with tzatziki as your dressing.  
• I find using the coarse side of a box grater works really well when shredding cucumbers for the tzatziki sauce. You can also use a food processor.
• I prefer to buy english cucumbers (also called hot house cucumbers) for my tzatziki sauce, but regular ones work just fine.
• Using a natural release for the pressure cooker will work as well.

How to make Beef Gyros in the Crockpot

1. Thinly slice your red onion and line the bottom of your slow cooker with the slices.
2. Place thinly sliced flank steak on top of your onions, sprinkle with parsley, black pepper, and minced garlic. 
3. Add broth, fresh lemon juice, and apple cider vinegar and cover.
4. Cook on high for 4 hours or on low for 8 hours. 
5. Serve the flavorful meat on ½ of a whole wheat pita and top with Tzatziki sauce.

How to make Beef Gyros on the stove

1. Heat some olive oil in a large skillet over medium heat.
2. Thinly slice your flank steak and red onion and them to the hot pan. 
3. Saute for 3-5 minutes or until the onions begin to soften. 
4. Add beef broth, lemon juice, apple cider vinegar and cover. 
5. Simmer 15-17 minutes, until your beef is cooked and tender. 
6. Serve on ½ of a whole wheat pita and top with Tzatziki sauce.

Healthy Eating Plans

21 Day Fix

• Entire recipe: 6 Red Containers, 6 Yellow Containers, 1 Green Container, 3 Fat Teaspoons.
• Per ¾ cup serving: 1 Red Container, 1 Yellow Container, ½ Fat Teaspoon.
• For these 21 Day Fix Gyros, There is ⅙ Green Container per serving for the onion, but I do not count this.
• Remember to measure and count any toppings. Vegetables are counted in your Green Container and feta or goat cheese are counted in your Blue Container. Serve with 2 tbsp of tzatziki, any larger servings will need to be counted towards your red container. 

2B Mindset

• Serve gyro meat with an FFC and 2 servings of veggies for a complete lunch, or without an FFC and with 3 servings of veggies for a complete dinner. 
• Click here for the Weight Watchers recipe.

More healthy Instant Pot recipes

I love taking traditional recipes and making them healthy! Most of these recipes can be prepped in about 15 minutes and they also have 21 Day Fix container counts and WW points!

• Instant Pot Mississippi Pot Roast
• Healthy Chorizo and Eggs
• Instant Pot Jambalaya
• Instant Pot Swedish Meatballs

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Healthy Instant Pot Beef Gyros

These easy Instant Pot Beef Gyros are a quick weeknight meal filled with clean ingredients and veggies–and they're a healthy dinner recipe! Homemade Tzatziki sauce recipe included. 21 Day Fix Gyros | Steak Gyros | InstaPot Steak Gyros

Course Main Course

Cuisine Mediterranean

Keyword Instant Pot Beef Gyros

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 328kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients

Beef Gyros

• 2 lbs flank steak thinly sliced
• 1 tbsp parsley dried
• 1 tsp black pepper
• 1 red onion thinly sliced
• 3 cloves garlic minced
• 1 tsp olive oil
• 1 cup low sodium beef broth or water
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar (optional)
• 3 whole wheat pitas or Naan bread, or Flat Out pitas

Tzatziki Sauce:

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

Optional Toppings

• carrots shredded
• onions chopped
• cucumbers chopped
• Lettuce shredded
• Feta or goat cheese (optional, use container to measure)

US Customary – Metric

Instructions

• Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4", cut against the grain of the steak. Mince your garlic. 2 lbs flank steak, 1 tbsp parsley, 1 tsp black pepper, 1 red onion, 3 cloves garlic
• Set your Instant Pot to sauté and add the olive oil. Once hot, add the onions and garlic and sauté until the onions begin to soften, about 3 minutes. Then, add your sliced steak, beef broth, lemon juice, and apple cider vinegar. 1 tsp olive oil, 1 cup low sodium beef broth , 1 tbsp lemon juice, 1 tsp apple cider vinegar
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook and set your cook time for 9 minutes.
• Chop the cucumber, mince the garlic, and mix together with the Greek yogurt, pepper, and dill in a bowl and store in the fridge until serving. 1/2 cup cucumber, 1 clove garlic, 1 cup plain Greek yogurt, 1 tsp pepper, 2 tbsp fresh dill
• When the cook time is complete, quick release the pressure and remove the lid.
• Serve ¾ cup servings on ½ of a whole wheat pita and top with Tzatziki sauce and any of your favorite toppings. 3 whole wheat pitas, carrots, onions, cucumbers, Lettuce, Feta or goat cheese

Video

Notes

Healthy Eating Plans: 

• 21 Day Fix Gyros: Entire recipe: 6 Red Containers, 6 Yellow Containers, 1 Green Container, 3 Fat Teaspoons. Per ¾ cup serving: 1 Red Container, 1 Yellow Container, ½ Fat Teaspoon. There is ⅙ Green Container per serving for the onion, but I do not count this. Remember to measure and count any toppings. Vegetables are counted in your Green Container and feta or goat cheese are counted in your Blue Container. Serve with 2 tbsp of tzatziki, any larger servings will need to be counted towards your red container.
• 2B Mindset: Serve with a FFC and 2 servings of veggies for a complete lunch, or with 3 servings of veggies for a complete dinner.
• Click here for the Weight Watchers recipe. 

Tips:

• I prefer using flank steak, or beef loin flap for these gyros. But you can use sirloin and chuck as well.
• Beef is much easier to thin slice when cool. Place it in the freezer for 10-15 minutes before slicing with a very sharp knife. 
• You can also make chicken gyros by following the same instructions and amounts, while substituting chicken for the steak.  
• My personal favorite way to serve is on a whole wheat pita with cucumber, red onion, tomato, cilantro and tzatziki sauce. 
• You can reduce your carbs and calories by making this a salad. Replace the pita with salad greens and top with tzatziki as your dressing.  
• I find using the course side of a box grater works really well when shredding cucumbers for the tzatziki sauce. 
• I prefer to buy english cucumbers (also called hot house cucumbers) for my tzatziki sauce, but regular ones work just fine.

Nutrition

Calories: 328kcal | Carbohydrates: 20g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 241mg | Potassium: 747mg | Fiber: 3g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 3mg

The post Instant Pot Beef Gyros appeared first on My Crazy Good Life.

I love that this healthy fried rice packs in the flavor of bacon and sausage along with fresh veggies and brown rice, it’s really the perfect breakfast. It’s also an easy gluten free breakfast that’s easy to customize to your tastes.

Where’s the recipe?

Here at My Crazy Good Life we like to provide a lot of information so anyone can make our recipes. In this article you’ll find detailed ingredient information, step by step cooking directions, recipe tips, and meal prep tricks.

If you’d like to skip past all that, just scroll down to the bottom of the page where you’ll find the easy to print healthy breakfast fried rice recipe.

Ingredients in Healthy Breakfast Fried Rice

• Green onion: the diced green onions will go on top when you’re done cooking your dish.
• Tamari: Tamari is similar to soy sauce, but it’s Japanese (soy sauce is a Chinese condiment). It’s usually thicker, less salty, and contains less or no wheat at all. If you can’t find Tamari look for a low sodium soy sauce or coconut aminos.
• Red onion: I usually use red onion, but yellow onion would work fine too.
• Dry mustard
• Garlic: fresh garlic is best.
• Bell Peppers: any color will work.
• Peas & carrots: a bag of frozen peas and carrots works great for this recipe!
• Ham: Look for fat free if you’re on the 21 Day Fix.
• Scrambled Eggs: I’ve also used egg substitute in this recipe, and I’ve made it without eggs- it’s a delicious egg-free breakfast option.
• Sausage: I like to use natural chicken sausage, but pork sausage or your favorite breakfast sausage can be used too.
• Turkey bacon: Or regular bacon–your call! If using regular bacon, I like to get center cut or trim the fat from it. Regular pork bacon should be cooked, and drained of bacon grease, before you add it.
• Cooked Brown Rice: I’ve used both brown rice and white rice, both have nutritional benefits and both are so easy to make in the Instant Pot! This recipe cooks so much easier when you make your rice the day before–if you want it now, no worries–it’s delicious either way!
• Coconut crystals or coconut sugar: this is optional.
• Coconut oil: Or any other minimally processed oil.

How to make Breakfast Rice on the stove top

1. Dice your veggies, ham and bacon into smaller pieces and set aside. Scramble your eggs and set aside.
2. In a small bowl, mix tamari or low sodium soy sauce with coconut crystals (coconut crystals/sugar is optional) and mustard, and then set aside.
3. Heat 1 tbsp coconut oil in a large wok or skillet over medium-high heat. You’ll be making this stir fry style.
4. Add onion, garlic, bell pepper, ham, and sausage (add any additional items at this time also).
5. Sauté 1-2 minutes, stirring with a slotted spoon every so often.
6. Add bacon, peas and carrots, and cooked rice.
7. Add the soy sauce/Tamari mixture over rice and stir gently to combine.
8. Gently stir in cooked eggs (we often add extra eggs to this recipe). I’ve also pushed the recipe over to one side of the pan and scrambled the egg right in the pan. This sometimes causes the egg to stick a bit, but it totally works.
9. Cook until heated through, and top with green onions.

How to make Breakfast Rice in the Instant Pot

1. Dice your veggies, ham and bacon.
2. Press Saute on the Instant Pot. 
3. Saute your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir together and cook for another minute or two. 
4. Remove the contents of the pot and place them in a bowl. Set aside. 
5. Pour 2.5 cups of water into the pot, then add rice.
6. Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
7. *Note: Turn off your “keep warm” function by pressing the button. This helps the rice not stick to the bottom of your pot.
8. While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard.
9. After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cool naturally. After 10 minutes, manually flip the valve to Venting to release the pressure on your pot.
10. When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce.

Recipe Tips

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips

• I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
• If you’d like to store it for longer, you can freeze this in small batches.
• To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
• If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Healthy Eating Plans

21 Day Fix

Makes 6 servings (divide this recipe in 6 servings)21 Day Fix Containers, per serving: 1/2 green container, 1 red container, 1 yellow container, 1/2 sweetener teaspoon for coconut crystals – a natural sweetener.

80 Day Obsession

If you’re doing 80 Day Obsession, you can make this recipe compliant!-Increase the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Click here for the Weight Watchers version!

More Healthy Recipes

• Southwest Breakfast Casserole with Potatoes and Black Beans
• Healthy Rice Pudding with Brown Rice
• Instant Pot Mushroom Risotto with Brown Rice
• Vegan Pineapple Fried Rice
• Healthy Crack Chicken Casserole
• Easy & Healthy Teriyaki Sauce

Print

Healthy Breakfast Rice Recipe

This healthy Breakfast Rice with Bacon is a delicious and filling make ahead breakfast recipe! It's a great camping recipe, meal prep recipe, and it's family friendly! I mean, who doesn't love bacon?!

Course Breakfast, Main Course

Cuisine American

Keyword Breakfast Fried Rice

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 284kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Coconut Aminos

Ingredients

Ingredients for Breakfast Fried Rice:

• 1 tbsp garlic minced
• 1/2 cup red onion diced
• 2 cups bell pepper diced
• 1/2 cup green onion diced
• 3/4 cups ham diced, fat free if you’re on the 21 Day Fix
• 1/4 cup Tamari or soy sauce
• 3 tbsp coconut crystals optional
• 1/4 tsp dry mustard
• 1 cup peas & carrots frozen
• 4 eggs scrambled
• 3/4 cups link sausage diced, I use all natural chicken sausage
• 8 slices turkey bacon cooked and broken into bite-sized pieces
• 2 1/2 cups brown rice cook the day before and store in refrigerator for best results
• 1 tbsp coconut oil

US Customary – Metric

Instructions

Stovetop Directions:

• Dice your veggies and meat, then set aside. Scramble your eggs and set aside.
• In a small bowl, mix Tamari with coconut crystals and mustard. Set aside. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 tsp dry mustard
• Heat 1 tbsp coconut oil in a large skillet or wok over medium high heat.1 tbsp coconut oil
• Add onions, garlic, bell pepper, ham and sausage (add any additional items at this time also). 1/2 cup red onion, 1 tbsp garlic, 2 cups bell pepper, 3/4 cups ham, 3/4 cups link sausage
• Sauté 1-2 minutes, stirring with a slotted spoon every so often.
• Add bacon, peas and carrots and cooked rice. 8 slices turkey bacon, 1 cup peas & carrots, 2 1/2 cups brown rice
• Pour Tamari mixture over rice and stir gently to combine
• Gently stir in cooked eggs. Cook until heated through.
• Top with green onions and serve immediately. 1/2 cup green onion

Instant Pot Directions

• Dice your veggies, ham and bacon. Scramble your eggs and set aside. 4 eggs
• Press Sauté on your Instant Pot.
• Sauté your chopped bacon until the edges start to brown. Add in sausage, vegetables and garlic. Stir togethers and cook for 1-2 minutes. 8 slices turkey bacon, 3/4 cups link sausage, 1/2 cup red onion, 2 cups bell pepper, 1 tbsp garlic, 1 cup peas & carrots
• Remove the contents of the pot and place them in a bowl. Set aside.
• Pour 2.5 cups of water into the pot, then add the rice. 2 1/2 cups brown rice
• Close the lid of your pot and turn your pressure release valve to Sealing. Use the Pressure Cook or Manual button and set the time to 20 minutes on high pressure.
• Note: Turn off your "keep warm" function by pressing the button. This helps the rice not stick to the bottom of your pot.
• While your rice is cooking, mix together tamari/soy sauce, coconut crystals (optional) and dry mustard. 1/4 cup Tamari , 3 tbsp coconut crystals, 1/4 tsp dry mustard
• After the cooking time is finished, allow your rice to naturally release pressure for at least 10 minutes. This allows the rice to cook naturally. After 10 minutes, manually flip the value to Venting to release the pressure on your pot.
• When the rice is finished cooking, add the rest of your cooked ingredients to the rice and then top with the tamari/mustard sauce. Gently stir to combine.
• Top with green onions and serve immediately. 1/2 cup green onion

Notes

Makes 6 servings (divide this recipe in 6 servings)

21 Day Fix:

Containers: 1/2G, 1R, 1Y, .5tsp for coconut crystals – a natural sweetener

80 Day Obsession:

You can make this recipe compliant by increasing the bell peppers to 5 Cups instead of 2 Cups – this will give you 1G per serving.

Recipe Tips:

• Cooking this in a cast iron skillet is easy and quick. If you prefer to use a wok I think that would work just as well.
• Using leftover rice in this recipe is ideal, but it’s totally OK if you don’t have any. I love cooking brown rice in the Instant Pot in big batches and then freezing, so I always have rice ready for this recipe.
• This recipe is delicious any time of day – that’s right, breakfast for dinner! It keeps in the fridge for 5 days making it perfect for quick lunches throughout the week.
• We love to eat the leftovers in corn tortillas for breakfast tacos, or rolled up into burritos.
• If you’re trying to keep carbs down, you can use cauliflower rice in place of the brown rice.
• This is a very versatile recipe: you can change the vegetables to your preference (bok choy or broccoli florets would be delicious!), you can also adjust the flavor profile by adding sesame oil to the tamari mixture.

Meal Prep Tips:

• • I’ve kept this recipe in the fridge for 5 days. It keeps well and is an easy leftover breakfast for busy mornings.
  • If you’d like to store it for longer, you can freeze this in small batches.
  • To thaw: remove and place in the fridge for a few hours, then microwave at 30-60 second intervals.
  • If the rice looks dry while you’re reheating it, you can add a few drops of water into it and cover with a paper towel while your microwaving.

Nutrition

Serving: 6g | Calories: 284kcal | Carbohydrates: 32g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 131mg | Sodium: 1022mg | Potassium: 421mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4013IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg

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

Once you begin thinking about healthy eating goals, one of the first things to do are store bought meals. I do understand craving those meals though, so I decided that a quick and easy homemade Hamburger Helper recipe was a necessity for my readers! This family favorite is truly an easy dinner recipe.

Where’s the recipe?

Here at My Crazy Good Life, I make sure that everyone can cook my recipes–whatever your skill level in the kitchen. This recipe can be cooked in the Instant Pot or right on the stove, and I walk you through both instructions in the post below. Read that first for ingredient information, substitution tips, and other recipe tips.

If you are a whiz in the kitchen, scroll straight down to the printable recipe for Homemade Hamburger Helper and you’ll be good to go!

What is Hamburger Helper?

A total comfort food from my childhood, I remember how easy it was to pull out some hamburger meat and make dinner. There was aways leftover hamburger helper in my fridge at home, and boxes of this were pantry staples in my house.

Traditional Hamburger Helper is a boxed dinner, complete with white pasta and powdered sauce–both ingredients I don’t recommend if you’re waiting your weight or what you’re eating. If you loved Hamburger Helper as a kid, you’re going to love this recipe–I’ve been told it tastes like the cheeseburger macaroni dinner.

Boxed hamburger helper isn’t something I typically eat because of the processed ingredients and white pasta. This homemade recipe is an easy meal that picky eaters will love, but made with minimally processed real ingredients and extra protein. This version of the classic meal will keep you full for longer and because of the whole grains and extra protein.

Ingredients in Homemade Hamburger Helper

• Ground Beef: Be sure and grab at least 95% lean beef, or substitute fat-free ground turkey if you prefer. 
• Onions: Loaded with antioxidants, and studies show that onions can fight inflammation. 
• Green chiles: These spicy peppers can actually balance your blood sugar levels and improve your immune system. You can absolutely substitute these for green bell peppers if you’d like to remove the spice from this recipe. You can find canned green chilies in the grocery store next to the other Mexican-inspired items.
• Paprika 
• Garlic Powder
• Pasta: Whole wheat noodles are perfect for this recipe. I used elbow macaroni, but egg noodles would be a bit more traditional for Hamburger Helper. The type of pasta doesn’t matter much here.
• Low sodium beef broth: If you don’t have any, chicken broth or even water will do.
• Tomato sauce: Be sure to grab one with low-sodium and no added sugar.   

Optional Ingredients and Toppings

• Want a creamier sauce for the Hamburger Helper? You’ll want to use the optional Greek yogurt and shredded cheese in this recipe. Any cheese works– cheddar cheese and colby jack are popular here.
• If you’re looking for a delicious topping, plain Greek yogurt (a perfect swap for sour cream!), diced green onions, fresh parsley, and sliced jalapeños are perfect.
• Need more spice? Add some hot sauce chili powder to the top of this recipe.
• Want to add extra veggies? I’d add diced tomatoes, diced green peppers, and even cooked cauliflower rice.
• Serve this recipe on its own or with some garlic bread.

How to make Instant Pot Hamburger Helper

This easy hamburger helper recipe is ready in less than 30 minutes.

1. Press the Sauté button and spray the pot with cooking oil. Once hot, brown the ground beef until it’s no longer pink. Completely brown ground beef is fully cooked. If there is a lot of grease left over after browning, go ahead and drain that before moving to step 2.
2. Add the diced onions, green chilis, paprika, and garlic powder. Give it a quick stir.
3. Pour in the whole wheat pasta, low sodium broth, and tomato sauce.
4. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting (or pressure cook setting, depending on which model pressure cooker you’re using) for 3 minutes.
5. Release the pressure using the quick release method. This means that you’ll open that sealing valve as soon as your recipe is done cooking and the steam will come out (fast and loud).
6. Remove the lid and turn the Instant Pot off. Allow the food to cool for a few minutes, then mix in the Greek yogurt and cheese until the cheese is melted. Allowing the recipe to cool before adding Greek yogurt mixture helps to avoid curdling, which happens when dairy products are heated up too quickly.

The Healthy Eating Plans are calculated without the Greek yogurt and cheese because it’s how we prefer to make it. I wanted to give you the option of the creamy version!

How to make Stovetop Hamburger Helper

1. Brown the ground beef in a large skillet on the stove over medium high heat.
2. Once beef is cooked thoroughly, stir in the diced onions, green chiles, paprika, and garlic powder.
3. Pour the pasta, beef broth, and tomato sauce into the skillet. Mix it up gently.
4. Bring to a boil, then cover and reduce the heat to medium low and simmer the pot for 10-12 minutes, cooking pasta until it’s tender.
5. Remove the lid and allow the recipe to cool for a few minutes, then mix in the Greek yogurt and cheese (optional). 

Recipe Tips

• If using Gluten Free pasta in the Instant Pot, cook this recipe for 1/2 the amount of time listed on the box of noodles.
• You can easily control the spice of this recipe by adding more or less green chilis. Want it cooler? Replace all of the green chiles with green bell pepper. Hotter? Add a few jalapeños! 
• This recipe is great with ground turkey as well, no changes are required when switching from ground beef to other ground meats. 
• Read this if you’re using frozen ground beef to make this recipe.
• I rarely add salt to my recipes so you can add salt and pepper to your individual taste.
• To make this recipe dairy free, just skip the Greek yogurt and cheese–I often make this recipe dairy free at home!

Healthy Eating Plans

This homemade version of Hamburger Helper is perfect for your healthy lifestyle! It’s compatible with multiple diets and is filling and healthy.

21 Day Fix Hamburger Helper:

• For the 21 Day Fix or Ultimate Portion Fix, the entire recipe (including Greek yogurt) is calculated as: 5 red containers, 3 green containers, and 8 yellow containers. If you use cheese, add in 4 blue containers.
• I give you the counts for the entire recipe so it’s easier for you to calculate containers if you change something.
• Per 1 cup serving on the 21 Day Fix/Portion Fix (and including the optional cheese and Greek yogurt), your count is 3/4 red container, 1/2 green container, 1 1/3 yellow container, and 2/3 blue container per serving.
• Without Greek yogurt and cheese, counts are 2/3 red container, 1/2 green container, 1 1/3 yellow container per serving.

Weight Watchers Hamburger Helper:

• I prefer this recipe made without the dairy: WW 2022/2023 Plan Points: Using ground turkey (and without the greek yogurt/cheese), each serving is 3 points.
• For every one cup serving, this WW friendly recipe counts as 3 Blue Plan Points |5 Green Plan Points | 1 Purple Plan Point | 2023 points: 4 when using 99% fat free ground turkey, fat free yogurt, and low fat cheese.
• If you’d like to use 95% lean ground beef, your counts will be: 5 Blue Plan Points | 6 Green Plan Points | 3 Purple Plan Points | 2023 points: 5

2B Mindset Lunch:

• This is a perfect 2B Mindset lunch recipe when you fill half of your plate with vegetables from the 2B Mindset food list.

More healthy Meal Prep Recipes

I consider this Homemade Hamburger Helper a delicious meal prep recipe because it’s easy to make and it keeps well in the fridge or freezer, and tastes great even after reheating. Here are some other favorites:

• Starbucks Bacon Egg Bites
• Healthy Breakfast Tacos
• Healthy Green Chili Chicken
• Spaghetti Squash Taco Bowls
• Healthy Veggie Quesadillas
• Tuscan Chicken Pasta

Print

Homemade Hamburger Helper Recipe

This homemade Hamburger Helper recipe is a healthy comfort food! Whole grain pasta, minimally processed ingredients, and Greek yogurt for protein make this a healthy Instant Pot dinner recipe.

Course Main Course

Cuisine American

Keyword hamburger helper, instant pot

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Instant Pot Pressure Build 10 minutes minutes

Total Time 24 minutes minutes

Servings 6 Servings

Calories 294kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet
• Kitchen Knife

Ingredients

• 1 lb ground beef lean (can also use turkey)
• 1 cup onion diced
• 1 cup green chiles fresh or canned, diced
• 1 tsp paprika
• 1 tsp garlic powder
• 2 cups whole wheat pasta I used elbows
• 1 cup beef broth low sodium
• 1 cup tomato sauce
• ¾ cup plain Greek yogurt optional
• 1 ⅓ cup cheddar cheese shredded, optional

US Customary – Metric

Instructions

Instant Pot

• Brown the ground beef in the Instant Pot using the sauté function. 1 lb ground beef
• Add the onions, green chilis, paprika, and garlic powder. Give it a quick stir. 1 cup onion, 1 cup green chiles, 1 tsp paprika, 1 tsp garlic powder
• Next pour in the pasta and then cover with beef broth and tomato sauce. 1 cup beef broth, 1 cup beef broth, 1 cup tomato sauce
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 3 minutes. Release the pressure using the quick release method.
• Remove the lid and turn the Instant Pot off. Mix in the optional Greek yogurt and cheese until the cheese is melted. ¾ cup plain Greek yogurt, 1 ⅓ cup cheddar cheese

Stove Top

• Brown the ground beef in a large skillet on the stove.
• Stir in the onions, green chiles, paprika, and garlic powder.
• Pour the pasta, beef broth, and tomato sauce into the skillet. Try to keep the pasta below the liquid.
• Bring the liquid to a boil, then cover and reduce the heat to medium low.
• Allow the meal to cook for 10-15 minutes until the pasta is tender. Stir occasionally as needed.
• Remove the lid and mix in the (optional) Greek yogurt and cheese. Mix until the cheese is all melted. Garnish and serve.

Crock Pot

• Brown the ground beef in a large skillet on the stove, then transfer the cooked ground beef to your slow cooker.
• Add onions, green chilies, paprika, garlic powder, noodles, beef broth, and tomato sauce.
• Cover the slow cooker and cook on high heat for 2-3 hours, low heat for 4-5 hours, or until the pasta is tender.
• Remove the lid and mix in the (optional) Greek yogurt and cheese.

Video

Notes

• Weight Watchers Plan Points: For a 1 cup serving using 99% fat-free ground turkey and fat-free greek yogurt: 3 Blue Plan Points : 5 Green Plan Points : 1 Purple Plan Point : 2023 Points: 3
• 21 Day Fix/Ultimate Portions Fix: Per 1 cup serving with optional ingredients: ¾ Red Containers, ½ Green Containers, 1 ⅓ Yellow Containers, ⅔ Blue Containers. Without optional ingredients: 2/3 red container, 1/2 green container, 1 1/3 yellow container per serving.
• 2B Mindset: Fill your plate half full with veggies for a complete lunch. 

Nutrition

Calories: 294kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 419mg | Potassium: 458mg | Fiber: 2g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg

The post Homemade Hamburger Helper Recipe appeared first on My Crazy Good Life.