Our Instant Pot Vegetable Fried Rice is loaded with flavor and the recipe is versatile. I love this vegan fried rice recipe because it’s packed with vegetables and easy to modify by adding in a protein like tofu, egg, or even chicken if you have carnivores in the house.

Using the Instant Pot to make our Instant Pot Fried Rice means you only have one dish to clean up at the end of meal time. I love to make fried rice in the Instant Pot, and it’s the only way I will make fried rice now!

Where’s the recipe?

To better serve my community of all levels of experience here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts. This includes healthy eating plan information, how to meal prep, and how to easily substitute ingredients. 

If you’d like to skip over the extra information, please simply scroll to the bottom of the page, where you will find the printable Instant Pot Vegetable Fried Rice recipe.

Ingredients in Instant Pot Vegetable Fried Rice:

• White Rice: There’s a long standing debate over whether white rice is healthy or not. While it does have some short comings, it also has some benefits.
• Stir-Fry Vegetables: Usually a mixture of frozen peas, carrots, and broccoli. Some contain water chestnuts and baby corn.
• Coconut Aminos: We love using coconut aminos in our Instant Pot fried rice recipe. We find it tastes less salty than using the traditional soy sauce.
• Roasted Sesame Oil: Sesame oil provides a light nutty flavor to this recipe. We choose roasted or toasted sesame oil, but you are welcome to use regular sesame oil too.
• Ginger: We love fresh ginger, but also understand that it can take a while to properly mince. When we are running short on time, we use the frozen ginger cubes.
• Garlic: Minced garlic is a must in this recipe. We prefer using it over garlic powder in all of our Asian food recipes.
• Rice Vinegar: The riced vinegar in the recipe helps balance out the slightly sweet tone of the coconut aminos – look for the one without the added flavorings and sugar.

How to make Instant Pot Vegetable Fried Rice:

1. Add the white rice and water to the Instant Pot.
2. Attach the lid and ensure the vent is in the “sealing” position.
3. Heat the Instant Pot using the Manual Pressure / Normal / High Pressure function and set the timer for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure and will then begin counting down from 5. Turn off the “keep warm” button if you have one. This will help the rice release from the bottom of the pot as it cools.
4. Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful— the valve will steam and my splatter.
5. Turn the Instant Pot to the sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute.
6. Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. Sauté the rice and vegetables, stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas and the vegetables are hot and cooked through.
7. Top with chopped green onions and sesame seeds. Serve fried rice warm.

Recipe Tips:

• You can also make this recipe with jasmine rice. We prefer using jasmine rice in our Instant Pot Fried Rice recipe. Although we love using jasmine rice for for this recipe, you can also use basmati rice, brown rice, or long grain white rice. Brown rice has a different cooking time than white, this posts tells you How to Cook Brown Rice in the Instant Pot.
• Using the pressure cooker to cook your rice helps cut down on extra dishes to wash. The cooked rice in the instant pot comes out perfectly every time.
• You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy. We use frozen veggies for convenience and a variety of vegetables. We prefer the stir fry frozen vegetables, but you can also go for the classic mixed frozen vegetables.
• You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
• If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables. You may also move the fried rice to one side of the Instant Pot, scramble the egg on the empty side, then mix together when the egg has cooked.
• This recipe can easily be modified to add additional protein. We love making chicken fried rice when we have any leftover chicken.
• This recipe is easy to customize to your preference. I love adding bell peppers, green beans, and onions to this rice recipe.
• Store leftover rice in an airtight container in the refrigerator. Our Instant Pot Fried Rice recipe will keep in the refrigerator for 3-4 days.

Healthy Eating Plans:

Weight Watchers:

We calculated these points using the WW calculator. We use ingredients to calculate our points, not nutrition information.

Weight Watchers has told us that this is the most accurate way to calculate points for a recipe since ingredient brands can vary so much. Points were figured following the recipe exactly as written and dividing into 4 servings.

Our Instant Pot Vegetable Fried Rice is 14 points per serving.

Ultimate Portion Fix:

White rice is not on the 21 Day Fix food list. If you swapped for brown rice, this would be a compliant recipe. The cooking time for brown rice is 20 minutes.

For the entire recipe, total counts are 8 yellow containers, 2 green containers, and 30 oil teaspoons. Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.

Reducing the aminos and oil will reduce the teaspoons.

2B Mindset

This is a 2B Mindset lunch recipe.

Other Rice Recipes

• Stir Fry Bowls
• Brown Rice Risotto in the Instant Pot
• Crack Chicken & Rice Casserole

Print

Instant Pot Vegetable Fried Rice

This Instant Pot Vegetable Fried Rice is quick, easy, vegan, and egg free. It's seriously the best fried rice, and will crush your take-out cravings without the guilt.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 403kcal

Author Becca Ludlum

Ingredients

• 2 c white rice dry
• 2 c water
• 2 tbsp roasted sesame oil divided
• 2 tsp ginger minced
• 2 cloves garlic
• 2 c stir-fry vegetables frozen
• 1/4 c coconut aminos
• 1 tsp rice vinegar

US Customary – Metric

Instructions

• Add the white rice and water to the Instant Pot. Attach the lid and ensure the vent is in the “sealing” position. 2 c white rice, 2 c water
• Heat the Instant Pot using the Manual Pressure-Normal-High Pressure function and set the timer for 5 minutes.
• Once the Instant Pot has finished cooking, release the pressure manually.
• Turn the Instant Pot to the Sauté function. Move the rice to one side of the Instant Pot. In the empty half, pour 1 tbsp roasted sesame oil. Let the sesame oil heat slightly, then add ginger and garlic. Sauté the ginger and garlic for one minute. 2 tbsp roasted sesame oil, 2 tsp ginger, 2 cloves garlic
• Add the frozen vegetables, coconut aminos. rice vinegar, and remaining sesame oil. 2 c stir-fry vegetables , 1/4 c coconut aminos, 1 tsp rice vinegar
• Sauté the mixture stirring occasionally for 5-8 minutes, or until the rice has started to crisp in some areas.
• Top with chopped green onions and sesame seeds. Serve fried rice warm.

Notes

• You can make this recipe with brown rice. This posts tells you How to Cook Brown Rice in the Instant Pot.
• You can use fresh vegetables for this recipe, but I don’t recommend canned. They tend to get mushy.
• You can omit the sesame oil if you don’t have any, but I love the nutty flavor it gives.
• If you like eggs in your fried rice, remove the rice after it is finished cooking and scramble as many eggs as you prefer before adding back the rice and vegetables.
• This recipe is easy to customize to your preference, I love adding bell peppers and onions. 

Weight Watchers: 
Our Instant Pot Vegetable Fried Rice is 14 2023 points per serving.

Ultimate Portion Fix:
 Per serving, 2 yellow containers, 1/2 green containers, 7 teaspoons.

 

 

Nutrition

Calories: 403kcal | Carbohydrates: 75g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 117mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Instant Pot Vegetable Fried Rice appeared first on My Crazy Good Life.

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.

I love ordering authentic kung pao chicken when we get Chinese takeout. The sweet and tangy sauce is my favorite, but it’s not the healthiest. That’s why I was determined to create a healthy kung pao chicken recipe that I could enjoy at home.

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all levels of comfort in the kitchen. Whether you’re just starting out or are a pro, we want you to feel confident when you make our recipes.

To best serve all of our readers, we write our posts with lots of information. In the article below, you’ll find ingredient information, detailed cooking instructions, recipe tips and tricks, as well as healthy eating plan calculations.

If you’d like to skip past all of that, go ahead and scroll to the bottom of the page where you will find our easy to print recipe card for Healthy Kung Pao Chicken.

Ingredients in Healthy Kung Pao Chicken

• Brown rice: I use brown rice because it is less processed than white rice. It also has a wide array of vitamins, minerals, and antioxidants. Plus I just like the taste. You can use your favorite type of rice for this recipe, just note that the healthy eating plan calculations, nutrition facts, and cooking instructions will be different. Some other great rice options would be basmati or jasmine rice, fried rice, even cauliflower rice would be delicious.
• Coconut aminos: this is one of my favorite soy sauce alternatives. If you can’t find it at your local grocery store, you can use low sodium soy sauce or gluten free tamari. Regular soy sauce works too, it just contains a lot more sodium.
• Honey: I love using honey as a sugar replacement. While honey and sugar are both carbohydrates composed primarily of glucose and fructose, honey offers trace amounts of vitamins and minerals. It can also help alleviate allergies.
• Ginger: fresh ginger is what I use to make this kung pao chicken taste authentic.
• Peanut butter: using peanut butter helps to give the kung pao sauce that sweet and savory flavor.
• Rice vinegar: use plain rice vinegar to make the kung pao sauce. If you can’t get ahold of rice vinegar, you can use apple cider vinegar.
• Sesame oil: sesame oil comes from sesame seeds, giving it a nutty, distinct flavor that goes hand in hand with Chinese cuisine.
• Garlic: fresh minced garlic adds much more flavor than garlic powder.
• Sriracha sauce: sriracha sauce is so delicious and is what makes this a sweet and spicy sauce. If you’re looking for even more heat, add some crushed red pepper flakes or dried chili peppers.
• Chicken: for this recipe I use boneless skinless chicken breasts because it provides more protein than chicken thighs. One boneless skinless chicken breast contains 54 grams of protein, whereas boneless skinless chicken thighs have just 13.5 grams.
• Corn starch: this is needed to help thicken the kung pao sauce
• Bell peppers: for this recipe I use one red bell pepper and one green bell pepper. You can choose your favorite variety.
• Broccoli: I love adding broccoli to stir fry recipes. Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.
• Cilantro: I use fresh cilantro as a garnish to top this homemade kung pao chicken recipe. It adds a fresh flavor and bright pop of color to the finished dish.
• Green onions: I love topping stir fry dishes with green onions.
• Peanuts: Adding unsalted roasted peanuts as a crunchy garnish adds a great texture to this healthy kung pao chicken.

How to Make Healthy Kung Pao Chicken in the Instant Pot

1. First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot.
2. Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.)
3. When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
4. Remove the cooked brown rice and set aside.
5. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine.
6. Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce.
7. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
8. Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.)
9. Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli.
10. Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
11. Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts.

How to Make Kung Pao Chicken on the Stove Top

1. Cook the rice as directed on the packaging, and set aside.
2. In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside.
3. Heat a large skillet over medium high heat and spray with non-stick cooking spray.
4. Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside.
5. Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF.
6. Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes.
7. Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts.

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This Healthy Kung Pao Chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this Healthy Kung Pao Chicken is:

14 2023 Plan Points | 14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

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• Teriyaki Tofu Stir Fry Bowls with Coconut Rice These Teriyaki Tofu Stir Fry Bowls with Coconut Rice are a healthy and delicious meal that is perfect for a quick and easy weeknight dinner. This recipe is dairy free and gluten-free, and it is packed with protein and nutrients. 
• Instant Pot Ramen Stir Fry with Chicken in a Bowl This Instant Pot Ramen Stir Fry with Chicken in a bowl is full of flavor and healthy ingredients that are both filling and nutritious. This chicken dish is a favorite in my house.
• Instant Pot Honey Garlic Chicken These Instant Pot Honey Garlic Chicken Bowls are a delicious and quick dinner that your entire family will love. Juicy chicken thighs are cooked in a sweet and savory sauce, and then combined with broccoli and quinoa for a complete meal that’s high in protein and packed full of flavor and nutrients.
• Spring Roll Salad Recipe This Spring Roll Salad recipe uses fresh veggies, fresh herbs, and a delicious peanut dressing. The recipe, as written, does not include any meat but it is a versatile dish that can be customized to your preferences. Add chicken breast to it, or create a shrimp spring roll salad if you’d like.
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Print

Healthy Kung Pao Chicken

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Course Main Course

Cuisine Asian

Keyword chicken breast, healthy chicken, healthy chinese food, kung pao chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 6 people

Calories 636kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 1/2 cups brown rice uncooked
• 1 1/2 cups water
• 2/3 cup coconut aminos
• 1/4 cup honey
• 1 tbsp ginger root freshly grated
• 2 tbsp peanut butter
• 1/4 tsp rice vinegar
• 1/2 tsp sesame oil
• 2 tbsp garlic minced
• 1/2 tsp sriracha sauce
• 3 lb chicken breast boneless, skinless
• 1 tbsp cornstarch
• 1 red bell pepper medium
• 1 green bell pepper medium
• 4 cups broccoli chopped
• 1/4 cup cilantro chopped, to garnish
• 1/4 cup green onions chopped, to garnish
• 1/2 cup peanuts roasted & unsalted, to garnish

Instructions

Instant Pot Instructions

• First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot. 1 1/2 cups brown rice
• Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.) 1 1/2 cups water
• When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
• Remove the cooked brown rice and set aside.
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce. 3 lb chicken breast
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.) 1 tbsp cornstarch
• Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
• Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Stove Top Instructions

• Cook the rice as directed on the packaging, and set aside. 1 1/2 cups brown rice
• In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp ginger root 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp sesame oil 2 tbsp garlic 1/2 tsp sriracha sauce
• Heat a large skillet over medium high heat and spray with non-stick cooking spray.
• Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside. 1 red bell pepper 1 green bell pepper 4 cups broccoli
• Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF. 3 lb chicken breast
• Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes. 1 tbsp cornstarch
• Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Notes

Recipe Tips

• This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
• One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This healthy kung pao chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this healthy kung pao chicken is:

14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

Nutrition

Calories: 636kcal | Carbohydrates: 66g | Protein: 62.6g | Fat: 14.1g | Saturated Fat: 1.8g | Cholesterol: 130mg | Sodium: 235mg | Potassium: 549mg | Fiber: 5.3g | Sugar: 15.7g | Calcium: 106mg | Iron: 4mg

The post Healthy Kung Pao Chicken appeared first on My Crazy Good Life.

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

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

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

Where’s the Recipe? 

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

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

Ingredients in Instant Pot Chocolate Lava Cake 

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

Instructions for Healthy Lava Cakes

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix Healthy Instant Pot Lava Cake

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

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

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

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

Weight Watchers Plan Points

1 Cake (Recipe Makes 4)

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

More Instant Pot Dessert Recipes

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

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

Print

Healthy Instant Pot Lava Cake

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

Course Dessert

Cuisine American

Keyword chocolate, Instant Pot Lava Cake

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 298kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Ramekins

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

Weight Watchers  – 1 Cake (Recipe Makes 4) 

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

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

Nutrition

Calories: 298kcal | Carbohydrates: 22g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 120mg | Sodium: 183mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 120IU | Calcium: 54mg | Iron: 2.5mg

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

My recipe for homemade red sauce uses Colorado chilis and it’s the base for these amazing Weight Watchers Beef Enchiladas. Here in Tucson, chili pods are available pretty much everywhere but I know that’s not the case for everyone. You can purchase the Tucson chili pods online, and have them arrive just in time to bake our delicious beef enchiladas. 

My Weight Watchers beef enchiladas recipe has just a few clean simple ingredients. There are no canned ingredients in these enchiladas, and no extra oil, fat or lard. This delicious dinner comes together quickly and is perfect for any night of the week. 

There are still calories, fat, and carbs in these healthy beef enchiladas but thanks to quality ingredients and nothing processed this recipe is lighter and healthier than most! The whole family will love this incredible Mexican food recipe! 

Where’s the recipe?

Here at My Crazy Good Life we have readers of all skill levels in the kitchen. Perhaps this is your first time cooking, or maybe you are an expert in the kitchen. We write all of our recipes to help our followers of all skill levels be successful at cooking. 

We are dedicated to providing all the information you need to know, including detailed instructions, ingredient information, healthy eating plan points, and nutritional information. If you are ready to get started without all of our helpful information, simply scroll down to the bottom where you will find our easy to print Weight Watchers Beef Enchiladas recipe. 

Ingredients in Weight Watchers Beef Enchiladas

• Corn Tortillas: Corn tortillas are the perfect tortillas for this delicious recipe. 
• Carne Asada: We prefer using our Carne Asada recipe for the enchiladas. You’re welcome to substitute any protein of choice. 
• Shredded Cheddar Cheese: We prefer to use either four cheese Mexican or colby jack. The points for this recipe are calculated using reduced-fat shredded cheese. However, if you’re okay with the extra points, you can use full fat cheese.
• Enchilada Sauce: Our homemade enchilada sauce is fresh and much better than store bought enchilada sauce. The best part about it is you can make this homemade sauce easily at home. 

Ingredients in the Carne Asada Marinade

These are the ingredients we use when we marinate our carne asada.

• 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 Weight Watchers Beef Enchiladas

How to Make the Carne Asada Meat

1. Dice the skirt steak.
2. Combine all the marinade ingredients in a large zippered bag or container with lid.
3. 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 or large nonstick skillet with olive/avocado oil and heat on 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 warm your low carb tortillas on the hot skillet.
8. Chop the onions and cilantro.
9. Eat this by itself, with one of the recipes above.

How to Make the Enchilada Sauce

1. Add all the ingredients for the enchilada sauce into a large sauce pan.
2. Bring the sauce to a boil in high heat. Then reduce 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 on the sauce pan into a blender. Blend until the sauce is smooth.
4. Use the sauce immediately or store in the refrigerator/freezer until ready to use. The sauce will last for 5-7 day in the fridge and up to a month in the freezer.

Putting it all Together – Weight Watchers Beef Enchiladas

1. Preheat your oven: 350º F.
2. Grease the bottom of the casserole dish.
3. Next, add 1/4 cup of enchilada sauce and cover the bottom of the pan. This helps to prevent the enchiladas from sticking to the bottom of the pan.
4. Roll the enchiladas: Put some cheese and your carne asada meat into the center of a corn tortilla. I use 3/4 cup of meat for two tortillas and 1/3 cup cheese for four enchiladas.
5. To make a full pan of enchiladas, you’ll need to place tortillas down one by one and fold the side over. The seam side should go down in your pan. I find it helps to place the filling slightly off center so there’s more of a “flap” to fold over the top!
6. Finally, put the last 3/4 cup of enchilada sauce on top, and then top with the remaining cheese.
7. These delicious Weight Watchers enchiladas need to bake for about 20-25 minutes. When the cheese starts looking melty and a bit crispy you’ll know they’re ready to come out. Top with fresh cilantro and serve!

Recipe Tips

• Leftover sauce is perfect with tacos, mixed with shredded meat to make a red chili, or you can include it in pretty much any other southwest dish!
• Corn tortillas crack easily if they’re not super fresh. You usually can’t even see it because the sauce covers it, but if it bothers you, find somewhere to buy super fresh tortillas or get the tortillas a little wet and microwave them for a few seconds to make them pliable.
• If you want to make these enchiladas in a hurry, just layer the ingredients! Cut the whole weight watchers beef enchilada casserole into sections so you know how much a serving will be!
• This recipe is versatile, feel free to serve with a side of refried beans or black beans. You could also modify the enchilada sauce using green chiles to make a green enchilada sauce instead. Just note that all smart points will need to be recalculated online or in the ww app.  
• If you are wanting to use sour cream on top of your enchilada, a lower point option is using greek yogurt instead. 
• These Weight Watchers enchiladas keep really well in the fridge. They reheat nicely and make a great recipe for lunch the next day.
• A pan of these beef enchiladas can be reheated throughout the week with little to no effort. You’ll have a tasty and healthy option on hand for quick meals if you choose to add this recipe to your meal plan!
• I think these are better fresh but you can freeze them if you’d like. Defrost them on the counter and then reheat in the oven on 350F for 30 minutes. Check for them to be ready every few minutes after that!

Healthy Eating Plans

Each serving of 2 beef enchiladas is 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plans Points | 11 Points on the 2023 Plan.

• The point value is calculated using reduced fat cheese.
• I don’t count the homemade red sauce for points since it’s mostly water, spices, and chili pods. Of course you can calculate this however you’d like, but I use the Weight Watchers recipe builder to figure out all of my recipes.
• Note: Our homemade red sauce is made with zero point foods but it’s blended into a sauce. If you are eating multiple portions of these healthy beef enchiladas you may wish to calculate and count the points for the sauce. In one serving, I don’t think it’s enough to count for points.
• Looking to lower the amount of WW points? I suggest subbing out the beef and making chicken enchiladas. Obviously that takes away the “beef” part of these beef enchiladas but that’s a really quick and easy way to reduce your points. You could also find a fat free cheese. Kraft makes a good one that’s usually available at Walmart. It’ll help lower your points as well. Cut back on the number of tortillas. You can have the same amount of filling in fewer tortillas for a more point friendly option! If you make this as a casserole it’s an easy way to cut down on points without sacrificing flavor and texture!

Looking for similar recipes to these WW Beef Enchiladas?

• Carne Asada Tostadas 9 points on Weight Watchers Freestyle Plan | 6 Blue Plan Points | 7 Green Plan Points | 6 Purple Plan Points | Carne Asada Tostadas are a family favorite here. We love making them and letting everyone top them with their ideal flavors. 
• WW Crockpot Pork Carnitas 3 Freestyle Smart Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points | 2022/2023 Points: 2 | These delicious Pork Carnitas are amazing. With just 3 Weight Watchers points per serving you can enjoy these without sacrificing any weekly points! 
• Southwest Egg Roll in a Bowl A 1 cup serving with 2 tbsp of chipotle ranch dressing is 0 Blue Plan Points, 3 Green Plan Points, 0 Purple Plan Points, and 0 Points on the 2023 Plan.
• Vegan Weight Watchers Tacos For those of you trying to cut back on meat, enjoy meatless Mondays, or just looking for a delicious dinner idea, these Quinoa Tacos are Vegan and so delicious. 3 Blue Plan Points | 6 Green Plan Points | 0 Purple Plan Points | 2023 points: 3

Print

Weight Watchers Beef Enchiladas

Weight Watchers beef enchiladas are made with shredded carne asada and homemade red sauce for a tasty and authentic enchilada recipe. Healthy, skinny, beef enchiladas that no one will know are lightened up!  

Course Main Course

Cuisine Mexican

Keyword Weight Watchers

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 Servings

Calories 428kcal

Author Becca Ludlum

Equipment

• Baking Dish
• Vitamix Blender
• Kitchen Knife

Ingredients

Ingredients in Enchiladas

• 12 corn tortillas
• 1 lb carne asada Or meat of your choice
• 2 cups shredded cheese reduced fat
• 1/2 cups enchilada sauce

Ingredients in Carne Asada

• 1.5 lb skirt steak diced into small pieces
• 1/4 cup white vinegar
• 2 tbsp low sodium tamari or soy sauce
• 1 tsp garlic powder
• 2 tbsp lime juice from 1 lime
• 2 tsp olive oil
• juice from 1 orange fresh squeezed
• 1 tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp onion powder

Ingredients in Red Enchilada Sauce

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

Instructions

Instructions for WW Beef Enchiladas

• Preheat your oven: 350º F.
• Grease a casserole pan lightly, the bottom only.
• Use 1/4 cup of enchilada sauce and cover the bottom of the pan after it is greased.
• Rolling the enchiladas: put some cheese and your carne asada meat into the center of a corn tortilla. Mine are made with 3/4 cup meat for two tortillas and 1/3 cup cheese for four enchiladas. 12 corn tortillas, 2 cups shredded cheese, 1 lb carne asada
• To make a full pan of enchiladas you'll need to place them down one by one and fold the side over. Seam side should go down in your pan and I find it helps to place the filling slightly off center so there's more of a "flap" to fold over the top!
• The last 3/4 cup of enchilada sauce goes on top, after that is done you can top will the remaining cheese as well!
• These delicious Weight Watchers enchiladas need to bake for about 20-25 minutes. When the cheese starts looking melty and a bit crispy you’ll know they’re ready to come out. Top with fresh cilantro and serve!

Instructions for Carne Asada

• First thinly slice or dice the steak.1.5 lb skirt steak
• Next combine all the marinade ingredients in a large zippered bag or container with lid. 1/4 cup white vinegar, 2 tbsp low sodium tamari, 1 tsp garlic powder, 2 tbsp lime juice, 2 tsp olive oil, juice from 1 orange, 1 tbsp chili powder, 1 tsp oregano, 1 tsp cumin, 1 tsp onion powder
• 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.

Instructions to make the enchilada sauce

• Add all of the enchilada sauce ingredients into a large sauce pan. 20 Colorado (Red) Chile Pods, 3 cups water, 1/4 cup white vinegar, 1 tsp oregano, 1/2 tsp all spice, 1 tsp garlic powder, 1 tsp onion powder
• Bring the sauce to a boil 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.

Video

Notes

Each serving (using reduced fat cheese) of 2 beef enchiladas 11 Blue Plan Points | 11 Green Plan Points | 11 Purple Plan Points | 11 Points on the 2023 Plan

Nutrition

Calories: 428kcal | Carbohydrates: 25g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 331mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 18mg | Calcium: 321mg | Iron: 2mg

The post Weight Watchers Beef Enchiladas appeared first on My Crazy Good Life.

Remember the days when we used to buy instant ramen noodles with the flavor packets full of sodium and artificial flavors? There is something nostalgic about taking the ramen cake out of the package, boiling the water, and having a cup of warm noodles in no time. 

Cooked in either an instant pot or pressure cooker, our Instant Pot chicken ramen recipe comes together easily for the perfect easy weeknight meal. Our delicious recipe has the perfect blend of fresh vegetables, ramen noodles, and filling protein. 

This recipe is one of our favorite stir fry recipes. It’s packed with vegetables and brown rice ramen, and is requested weekly in our home! We’re confident this will become one of your favorite instant pot recipes that your whole family will love. 

Where’s the Recipe? 

Here at My Crazy Good Life we have readers of all experience levels. We pride ourselves on being a helpful resource to all of our readers. Each recipe includes detailed instructions, nutritional information, cooking techniques, and healthy eating plan point information. 

If you are feeling confident in the kitchen and ready to start cooking, simply scroll down to the bottom of the page where you will find our easy to print Instant Pot Ramen Stir Fry with Chicken recipe.  

Ingredients in Instant Pot Ramen Stir Fry with Chicken

• Coconut Aminos: We prefer using coconut aminos in this recipe instead of low sodium soy sauce. Coconut Aminos are a great way to add flavor with less sodium. 
• Ginger Root: I’ve been using frozen lately because it’s so much easier than trying to keep fresh ginger in the fridge.
• Sesame Oil: The roasted sesame oil is so much better than regular – try it if you see it in the store!
• Rice Vinegar: Rice vinegar is different that rice wine vinegar, be sure to use unsweetened rice vinegar in this recipe. 
• Garlic: Fresh garlic is always a better and stronger flavor than using garlic powder. 
• Black Pepper
• Crushed Red Pepper Flakes: Provides a little kick in the savory sauce. This is a great way to add more heat, or omit if you prefer less spice. 
• Molasses and Honey: An optional sweetener to add a little sweetness and depth of flavor to the recipe. 
• Boneless Chicken Thighs: Chicken thighs are more tender than chicken breasts. For a lighter meat, feel free to substitute and use chicken breasts. 
• Broccoli: When short on time, we like to purchase pre-chopped broccoli instead of a head of broccoli. 
• Mushrooms: Save time by purchasing already sliced mushrooms. 
• Brown Rice Ramen Cakes: These rice noodles are the perfect addition to a stir fry. The texture of the noodles are perfect for the stir fry. Our instant pot ramen noodles remind us of the days of instant ramen packets, but a healthier twist. 
• Sesame Seeds

How to Make Instant Pot Ramen Stir Fry with Chicken

1. Spray the inner pot with olive oil cooking spray.
2. In a blender, combine the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined.
3. Place the chicken thighs in the pot and pour ½ of the sauce over the top, reserving the remaining sauce for later. Add the water to the pot.
4. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 12 minutes.
5. While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set them aside until the chicken is cooked.
6. When the cook time for the chicken is complete, quick release the pressure (this means you’ll be moving the Sealing Valve from Sealing to Venting and steam will spray out – be careful, it’s hot!) and remove the lid.
7. Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken. (You can also use a hand mixer or stand mixer to shred the chicken.) Set aside.
8. Place the ramen cakes or spaghetti (broken in half) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. Close and lock the lid, then turn the steam release valve to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
9. Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables.
10. Enjoy! Store in the fridge for up to 6 days or freeze for up to 1 month.

Recipe Tips

• This recipe can easily be modified to incorporate other fresh vegetables you have on hand. Feel free to use bell peppers, bok choy, green beans, snow peas, water chestnuts, or other vegetables you have on hand.
• I love making this recipe for meal prep! It stays good in the fridge all week.
• If you like spice in your stir-fry, top with a drizzle of sriracha sauce after plating. 
• You can garnish your stir fry with chopped green onions after plating. 
• If preferred, you can substitute store-bought low-sodium terivaki sauce for the homemade teriyaki sauce.
• If desired, you can substitute whole wheat spaghetti or pad thai noodles for the ramen cakes.
• This recipe reheats well. Store in the refrigerator in an airtight container for up to 5 days or freeze for up to 1 month.

Healthy Eating Plans

21 Day Fix

Per serving: 1 1/2 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Weight Watchers

• 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
• 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
• Cutting the ramen in half counts as 11 points per serving. 
• Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.

2B Mindset

This is a perfect Plate It portion for lunch – FFC, protein, and veggies. It won’t fit well for dinner because of the FFCs.

More delicious and healthy Instant Pot Recipes

• Healthy Kung Pao Chicken
• Instant Pot Jambalaya with Quinoa
• Instant Pot Coconut Rice
• Crack Chicken and Rice Casserole
• Instant Pot Honey Garlic Chicken
• Instant Pot Chicken and Cauliflower Rice

Print

Instant Pot Ramen Stir Fry with Chicken

This Instant Pot Ramen Stir Fry with Chicken is the perfect weeknight meal. It comes together quickly and is full of healthy vegetable and protein that both you and your family will love. 

Course Main Course

Cuisine Asian

Keyword ramen, stir fry

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 627kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Cutting Board
• Kitchen Knife

Ingredients

• ½ cup coconut aminos or low sodium soy sauce
• 3 tbsp minced ginger root
• 1 tbsp sesame oil roasted sesame oil has the best flavor
• 1 ½ tsp rice vinegar no additional sweeteners
• 1 tsp minced garlic fresh is best
• 1 tsp black pepper
• 1 tsp crushed red pepper optional
• 1 tsp molasses
• 3 tbsp honey
• 1 ½ pounds boneless, skinless chicken thighs
• ¾ cup water
• 6 cups broccoli chopped
• 2 cups white button mushrooms chopped
• 4 cakes brown rice ramen or 2 oz wheat spaghetti noodles
• 2 tsp sesame seeds

Instructions

• Spray the inner pot with olive oil cooking spray.
• In a blender, add the coconut aminos, ginger root, sesame oil, rice vinegar, garlic, black pepper, crushed red pepper (optional), molasses, and honey. Blend until combined. ½ cup coconut aminos 3 tbsp minced ginger root 1 tbsp sesame oil 1 ½ tsp rice vinegar 1 tsp minced garlic 1 tsp black pepper 1 tsp crushed red pepper 1 tsp molasses 3 tbsp honey
• Place the chicken thighs in the pot and pour ½ of the sauce over the top, setting aside the remaining sauce for later. Add the water to the pot. 1 ½ pounds boneless, skinless chicken thighs ¾ cup water
• Close and lock the Instant Pot lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes.
• While the chicken is cooking, combine the broccoli and mushrooms in a large bowl and then pour the remaining sauce over the vegetables. Set aside until the chicken is done. 6 cups broccoli 2 cups white button mushrooms
• When the cook time for the chicken is complete, quick release the pressure and remove the lid.
• Transfer the chicken thighs to a large bowl, but do not drain the cooking liquid from the pot. Use two forks to shred the chicken, and set it aside.
• Place the ramen cakes (or broken in half spaghetti noodles) in the bottom of the pot and in the cooking liquid, then add the vegetables and sauce. 4 cakes brown rice ramen
• Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 1 minute. When the cook time is complete, quick release the pressure and remove the lid.
• Add the chicken back to the pot, then add the sesame seeds, and use tongs to mix the noodles, chicken, and vegetables. 2 tsp sesame seeds

Notes

Healthy Eating Plans

Weight Watchers

• 11 Points per serving on the 2023 Plan. The points are coming from the honey and ramen cakes. 
• 14 Blue Plan Points | 17 Green Plan Points | 7 Purple Points
• Cutting the ramen in half counts as 11 points per serving. 
• Cutting out the honey and molasses and using a lower point teriyaki sauce as well as reducing the ramen will count as 7 points per serving.

21 Day Fix

Per Serving: 1.5 red container,  2 green containers, 2 yellow containers, 3/4 tsp.

Nutrition

Calories: 627kcal | Carbohydrates: 79g | Protein: 47g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 752mg | Potassium: 1418mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1042IU | Vitamin C: 123mg | Calcium: 155mg | Iron: 5mg

The post Instant Pot Ramen Stir Fry with Chicken appeared first on My Crazy Good Life.

These healthy brownies are to some of the best I’ve ever had. They’re moist, full of chocolate and coconut, and rich enough that one brownie is a satisfying serving.

Incredibly, they also have no flour and no added sugar. Weird as it might sound, the flour and sugar have been replaced with black beans, gluten free oats, and stevia. These brownies have the perfect texture — I think you’ll love them!

Where’s the Recipe?

I love to provide you with all kinds of tips and tricks for my recipes to make sure you get the best results possible, especially if this is your first time making this recipe.

But I know many of you are experienced bakers and might not need the recipe tips and nutritional information. If so, simply scroll to the bottom and you’ll find the recipe card for fudgy black bean brownies with all the details you need.

Ingredients in Healthy Coconut Brownies

• Black beans: The secret ingredient in these brownies! Unexpected, I know, but they will transform these into super rich, moist, and fudgy brownies with the perfect brownie texture. And don’t worry, these healthy black bean brownies won’t have a black bean flavor even though they are a main ingredient.
• Cocoa powder: I love keeping cocoa powder on hand because I can drop it into so many different recipes when I need a chocolate fix.
• Oats: Looking to avoid gluten? Pure oats are gluten free, but can sometimes become contaminated with gluten during the processing stage. If you need absolutely gluten free oats, make sure to double-check the packaging.
• Honey: A great way to avoid refined sugar is to use honey, which is a natural sweetener. Just a little will go a long way! You can also use pure maple syrup if needed, but remember that will change the counts.
• Stevia (coconut flavored): Stevia is a great sweetener substitute and Sweetleaf Stevia is the brand I prefer. Sweetleaf has so many different flavors of their liquid sweetener, you can find the perfect one for your recipes. I love the coconut one for this black bean brownies recipe.
• Coconut (unsweetened, shredded): Make sure to use unsweetened coconut, as sweetened coconut will change the counts for this recipe.
• Coconut oil: Coconut oil in place of butter makes these brownies so aromatic!
• Vanilla: Vanilla is one of the places I don’t skimp. Imitation vanilla will work in a pinch, but it is often less aromatic and has a much less potent flavor. Go for pure vanilla extract if you can.
• Almond extract: Almond extract gives these brownies a warm, nutty flavor that would otherwise be missing since these brownies contain no nuts.
• Baking powder: A cupboard staple — this is great to keep on hand so you can whip up baked goods whenever you want.
• Dark chocolate chips: I prefer the richer flavor of dark chocolate chips in this recipe to really complement the cocoa powder and black beans.

How to Make Healthy Coconut Brownies

1. Preheat oven to 350 degrees.
2. Blend your black beans in a food processor until very smooth. If you don’t have a food processor, you can also use a high speed blender! I used my Vitamix and blended them as much as I could on high, then put them in a bowl and used a fork to mash the rest.
3. Add the rest of your ingredients (except the chocolate chips) into the bowl.
4. Blend until smooth.
5. Stir in chocolate chips.
6. Grease an 8×8 square pan or baking dish.
7. Pour the brownie batter into the pan and sprinkle coconut on top of the batter if you’d like.
8. Bake at 350 degrees for 25-30 minutes or until a knife inserted into the center comes out clean (except for the melted chocolate chips).
9. Cool until room temperature, then refrigerate.
10. Cut your brownies into 16 servings and then store in an airtight container.

Recipe Tips

• Want to avoid greasing the pan or don’t have anything on hand? Try parchment paper instead! Line your baking pan with parchment paper and once the brownies have cooled you can lift them right out of the pan.
• Looking to make these dairy free? Substitute dairy-free chocolate chips! Just make sure that you’re also using raw cacao powder instead of cocoa powder (which sometimes has dairy added to it). Remember, any substitutions will change the counts.
• Some people prefer these brownies cold, but I love them warm so I can really enjoy the fudgy texture. They are great out of the oven or the next day. These are one of my favorite desserts. I can’t wait to hear what you think!
• Whipped cream makes a delicious topping to these chocolate brownies. It’s optional, so the nutritional values and healthy eating plan counts do not include it.

Healthy Eating Plans

This decadent chocolate treat is a surprisingly great option for people following healthy eating plans. You can find the complete nutritional information (calories, carbs, etc) at the bottom of the printable recipe below, but here’s the serving and points information for different healthy eating plans.

Servings: 16 (entire pan cut into 16 servings)

Serving size: 1 brownie

21 Day Fix

1 yellow container of this healthy brownie (I use the container to cut one) counts as a yellow container treat swap!

Weight Watchers

12 Points on the 2023 Plan | 10 Blue Plan Points | 11 Green Plan Points | 10 Purple Plan

More Delicious Healthy Dessert Recipes

Love this great recipe and looking for more healthy sweet treats or chocolatey treats?

• Tahini Protein Balls: These high protein energy bites are sweet, delicious, and use simple ingredients.
• Healthy Buckeyes: No shortening, powdered sugar, or oils — just four ingredients in this amazing recipe to make these peanut butter treats.
• 21 Day Fix Brownies: Looking for another brownie recipe? Check out this 21 Day Fix option. So easy to make in the Instant Pot, too!
• No Bake Mocha Coconut Bars
• Instant Pot Peanut Butter Lave Cakes

This post is sponsored by SweetLeaf Natural Stevia Sweetener. SweetLeaf is a 0 calorie, 0 carb, 0 glycemic response sweetener with no artificial ingredients. It’s the only stevia sweetener I trust for my family. Find more recipes on the SweetLeaf website.

Print

Black Bean Brownies with Coconut

This is the best black bean brownie recipe! It's easy to make and tastes so indulgent.

Course Dessert

Cuisine American

Keyword Coconut Brownies, gluten free, healthy brownies, no added sugar

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 224kcal

Author Becca Ludlum

Equipment

• Food processor
• Baking Dish
• Vitamix Blender

Ingredients

Ingredients:

• 15 ounce black beans rinsed and drained
• 2 tbsp cocoa powder
• 1/2 cup oats gluten free if needed
• 1/2 cup honey
• 1 tsp Stevia Sweetleaf Coconut flavored
• 1 cup coconut unsweetened shredded
• 1/4 cup coconut oil
• 1 tbsp vanilla
• 1 tsp almond extract
• 1/2 tsp baking powder
• 10 oz dark chocolate chips

US Customary – Metric

Instructions

Directions:

• Preheat oven to 350 degrees
• Blend beans in a food processor until very smooth. I used my Vitamix and blended them as much as I could on high, then put them in a bowl and used a fork to mash the rest.
• Add the rest of your ingredients (except for the chocolate chips) in the bowl
• Blend until smooth
• Stir in chocolate chips
• Pour batter into a greased 8×8 pan and sprinkle coconut on top if you’d like
• Bake at 350 degrees for 25-30 minutes or until a knife inserted into the center comes out clean (except for the melted chocolate chips)
• Cool until room temperature, then refrigerate.
• Cut your brownies into 16 servings and then store in an airtight container.

Notes

Weight Watchers:

12 Points on the 2023 Plan | 10 Blue Plan Points | 11 Green Plan Points | 10 Purple Plan

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 261mg | Fiber: 4g | Sugar: 15g | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

The post Black Bean Brownies with Coconut appeared first on My Crazy Good Life.

I love a good spring roll, but the rolling process can be time consuming! That’s one reason that this delicious salad came to be. All the best things about fresh spring rolls but without the hassle of rice paper sheets.

The recipe, as written, does not include any meat but it is a versatile dish that can be customized to your preferences. Add chicken breast to it, or create a shrimp spring roll salad if you’d like. The possibilities are endless!

Where’s the recipe?

Here at My Crazy Good Life we like to make our recipes easy for anyone to follow. Whether it is your first time in the kitchen or you have been cooking for years, we want to help you feel confident when you recreate these recipes.

In this article you will find ingredient information, prepping and assembling details, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the easy to print Spring Roll Salad recipe card.

Ingredients

• Lettuce: leafy green or red leaf lettuce is what I use. You can use other lettuce varieties like butter lettuce if that’s what you have on hand.
• Red bell pepper: bell peppers are a great source of vitamin C. I like adding red peppers but any color will do if you prefer another.
• Cucumbers: Any kind will work. I usually get English or mini cucumbers for this recipe.
• Carrots: carrots add a variety of nutrients and the orange color adds to the beauty of this colorful salad.
• Purple cabbage: Cabbage is packed full of nutrients and may help fight inflammation. I like to use purple or red cabbage in this salad, but green will work fine too.
• Fresh basil: please get fresh basil for this recipe! I’ve tried to use dried basil and it doesn’t compare.
• Tofu: I love air frying the tofu first after marinating with homemade teriyaki sauce!
• Brown rice ramen: I like to use brown rice noodles because they’re a bit less processed than other rice noodles. They’re also whole grain and help you stay full for longer. You can use vermicelli noodles or traditional ramen noodles if you prefer.
• Edamame: adding edamame beans is another great vegan protein option.
• Green onions: thinly sliced green onions add great flavor to the salad.

Additional ingredients to consider

The ingredients listed above are my standard go-to ingredients for this Spring Roll Salad, but it’s not a big deal if you want to change the ingredients up a bit. Sometimes while I’m grocery shopping, I’ll also grab some of these tasty additions:

• Jicama: jicama is a crunchy, mellow tasting vegetable that goes well with the other Asian ingredients in this salad.
• Avocado: provides a creamy texture and healthy fat.
• Bean sprouts: bean sprouts are mildly sweet and an excellent source of antioxidants.
• Snap peas: snap peas can add a crunchy texture and sweet flavor to this dish.
• Crispy Quinoa if you’re all about the crunch.

Peanut Dressing Ingredients

This dressing doesn’t contain brown sugar or highly processed oils. You can feel good about eating it!

• Coconut aminos: coconut aminos are a healthy soy sauce or fish sauce substitute. If you can’t find coconut aminos, low sodium soy sauce or tamari will work.
• Peanut butter: you’ll want to use creamy peanut butter or almond butter.
• Maple syrup: I love using pure maple syrup as a sweetener. Other store bought sauces (like hoisin sauce) can use refined sugars, which I try to avoid.
• Sriracha or chili paste: sriracha is a uniquely flavored hot sauce that you’ll find in a lot of Asian recipes.
• Roasted sesame oil: using roasted (or toasted) sesame seed oil adds umami to this peanut dressing.

How to make Spring Roll Salad

1. Prepare your work surface and set out a cutting board, sharp knife, and large bowl.
2. Cook noodles based on the package directions. After the ramen is cooked, I like to drizzle some roasted sesame oil on them to keep them from sticking. The flavor is delicious, as well.
3. While the ramen is cooking, you will want to start by dicing and slicing your vegetables.
4. In a small bowl or mason jar, mix together the salad dressing ingredients.
5. Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the salad dressing to your bowl. Dress the salad to your taste and store any extra dressing in an air-tight container.
6. Toss the salad ingredients together until combined and serve immediately.

Recipe Tips

• Once mixed, the salad can become soggy. If you’d like to prepare some of this ahead of time, I’d suggest cutting the veggies, mixing the dressing, and cooking the ramen, and then storing them separately until you’re ready to assemble the salad.
• Fresh herbs really brighten this salad up. I like to use basil, but fresh cilantro or fresh mint would also be lovely.

Healthy Eating Plans

Portion Fix / 21 Day Fix

The entire recipe is 2 yellow containers, 2 red containers, 8 green containers, and about 2 teaspoons for the dressing.

One serving is 1 yellow container, 1 red container, 4 green containers, plus about 1 teaspoon for the dressing.

Weight Watchers 

For the 2023 WW Points Plan, there are 11 points total per serving. The dressing is 8 points, and the salad is 3 points per serving. If you’d like to lower the points, you can cut the dressing amount or omit the noodles (which are 3 points per serving).

2B Mindset

This recipe is a perfect lunch as long as you have some protein. Remember, you’re aiming for 50% veggies, 25% FFC, and 25% protein.

More Delicious Vegetarian Recipes:

Here are some tasty vegetarian recipes that I hope you love!

• Teriyaki Tofu Stir Fry Bowls
• Fresh Veggie Spring Rolls with Spicy Peanut Sauce
• Instant Pot Lentil Tacos
• Vegan Chili Recipe
• Vegan Minestrone Soup
• Vegetarian Stuffed Peppers
• Instant Pot Pad Thai with Tofu
• Vegan Pineapple Fried Rice in the Instant Pot

Print

Spring Roll Salad Recipe

Spring Roll Salad is a delightful meal or side dish, and is a great way to get healthy foods into your diet.

Course Salad

Cuisine Asian

Keyword Salad

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Calories 361kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Kitchen Knife
• Cutting Board

Ingredients

Salad Ingredients

• 1 cake Brown Rice Ramen cooked
• 4 cups Lettuce
• 1 cup Red bell pepper diced
• 1 cup Cucumber diced
• 1 cup Carrots shredded
• 1/2 cup Purple cabbage shredded
• 8 leaves Fresh basil
• 1 cube Sliced, Seasoned, and Cooked Tofu
• 1/4 cup Edamame shelled
• 3 stalks Green onions thinly sliced

Dressing Ingredients

• 1/4 cup Coconut aminos
• 1/8 cup Peanut butter creamy
• 1/2 tsp Maple syrup
• 1 1/2 tsp Sriracha or chili paste
• 1 1/2 tsp Roasted sesame oil

Instructions

• Prepare your work surface and set out a cutting board, sharp knife, and large bowl.
• Cook noodles based on the package directions. After the ramen is cooked, I like to drizzle some roasted sesame oil on them to keep them from sticking. The flavor is delicious, as well. 1 cake Brown Rice Ramen
• While the ramen is cooking, you will want to start by dicing and slicing your vegetables, basil, and tofu. 4 cups Lettuce 1 cup Red bell pepper. 1 cup Cucumber 1 cup Carrots 1/2 cup Purple cabbage 8 leaves Fresh basil 1 cube Sliced, Seasoned, and Cooked Tofu
• In a small bowl or mason jar, mix together the salad dressing ingredients. 1/4 cup Coconut aminos 1/8 cup Peanut butter 1/2 tsp Maple syrup 1 1/2 tsp Sriracha or chili paste 1 1/2 tsp Roasted sesame oil
• Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the salad dressing to your bowl. Dress the salad to your taste and store any extra dressing in an air-tight container. 1/4 cup Edamame 3 stalks Green onions
• Toss the salad ingredients together until combined and serve immediately.

Notes

Recipe tips

• Once mixed, the salad can become soggy. If you’d like to prepare some of this ahead of time, I’d suggest cutting the veggies, mixing the dressing, and cooking the ramen, and then storing them separately until you’re ready to assemble the salad.
• Fresh herbs really brighten this salad up. I like to use basil, but fresh cilantro or fresh mint would also be lovely.

Weight Watchers 

For the 2023 WW Points Plan there are 11 points total per serving. The dressing is 8 points, and the salad is 3 points per serving. If you’d like to lower the points, you can cut the dressing amount or omit the noodles (which are 3 points per serving).

Portion Fix/21 Day Fix

The entire recipe is 2 yellow containers, 2 red containers, 8 green containers, and about 2 teaspoons for the dressing.

One serving is 1 yellow container, 1 red container, 4 green containers, plus about 1 teaspoon for the dressing.

2B Mindset

This recipe is a perfect lunch when you add some protein. Remember, you’re aiming for 50% veggies, 25% FFC, and 25% protein.

Nutrition

Calories: 361kcal | Carbohydrates: 50g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 267mg | Potassium: 1118mg | Fiber: 10g | Sugar: 15g | Vitamin A: 14333IU | Vitamin C: 125mg | Calcium: 137mg | Iron: 3mg

The post Spring Roll Salad Recipe appeared first on My Crazy Good Life.

After perfecting my new favorite holiday side dish, I’m finally be able to share with you a big winner at my holiday meal. Introducing you to my Healthy Sweet Potato Casserole. This is the best sweet potato casserole recipe I’ve enjoyed, and it’s a healthier version than the classic potato casserole. This will hands down be your new perfect Thanksgiving side dish.

Our sweet potato casserole is gluten-free and made with wholesome ingredients like roasted sweet potatoes, coconut milk, almond flour, and coconut sugar – no refined brown sugar or white sugar in this recipe! 

Where’s the recipe?

Over here at My Crazy Good Life we not only like to create healthy recipes, but we try to make them as helpful and informative as possible. In this article, you’ll find ingredient information, detailed cooking instructions, recipe tips, and nutrition and healthy eating plan calculations.

If you’d like to get straight to the recipe, and bypass all the extra info, just scroll down to the bottom of the page where you’ll find the easy to print recipe card for this Healthy Sweet Potato Casserole!

Ingredients in Healthy Sweet Potato Casserole

• Sweet potatoes: fresh sweet potatoes are a naturally sweet vegetable that is packed full of vitamins and minerals. They come in a variety of sizes and colors, like purple, orange, and white. I usually pick the orange variety for this recipe.
• Coconut sugar: coconut sugar is a healthier alternative to brown sugar or white sugar.
• Butter: I love the richness of butter in this recipe, but if you’d like to make this a vegan sweet potato casserole, you could use a vegan butter substitute like Earth Balance or coconut oil, though I’ve never tried it those ways.
• Vanilla extract: you really want to make sure you get real, pure vanilla extract, not imitation vanilla.
• Coconut milk: I like to use canned coconut milk for this recipe.
• Eggs: Aquafaba can be used as an egg substitute if you are wanting to modify the recipe to be completely vegan. https://mycrazygoodlife.com/what-is-aquafaba/
• Almond flour: I use almond flour to keep this recipe gluten free. If you don’t have almond flour, and don’t follow a gluten free diet, you could use whole wheat flour or oat flour – however I haven’t tried these substitutions personally.
• Pecans: pecans are a great crunchy topping and add flavor to this recipe! In addition to being delicious, they’re also a good source of calcium, magnesium, and potassium. If you have nut allergies, just omit the pecan topping from your recipe.

How to Make Healthy Sweet Potato Casserole in the Instant Pot/Oven

1. Cook your sweet potatoes. (see recipe tips)
2. In a large bowl, mash the sweet potatoes using a potato masher. Then add ½ cup coconut sugar, ½ cup of melted butter, vanilla, coconut milk, and eggs, and stir to combine. You can mix by hand or with an electric mixer. Make sure all large chunks are visible.
3. Grease a casserole or baking dish and then add the sweet potato mixture to the dish. Spread with a spatula to create an even layer.
4. In a medium sized bowl, add a ¼ cup of melted butter and a ¼ cup coconut sugar. Stir until the sugar has dissolved, then mix in almond flour and chopped pecans. Stir until well mixed and crumbly.
5. Sprinkle the pecan mixture on top of the casserole.
6. Bake in a preheated oven at 350ºF for 30 minutes.

Recipe tips

• I love to cook sweet potatoes in the Instant Pot, because they come out perfect every time and I can mash them right up! You can also bake, boil or use any other method that you prefer to get them cooked and mashable.
• I prefer to use canned coconut milk, but you can also use almond milk.
• If you’re following the 21 Day Fix and want more FIX approved Thanksgiving recipes, like green bean casserole, check out this post.
• Let the healthier sweet potato casserole cool to room temperature and store in an airtight container if any leftovers are remaining.
• If you are looking to make this vegan – substitute out regular butter for vegan butter or use coconut oil. You can also sub out the eggs for aquafaba or chia seeds.

Healthy eating plans

21 Day Fix

Entire recipe = 12 servings

Casserole plus topping per serving:

1/2 yellow container, 3 sweetener teaspoons, 3 oil teaspoon, about 1/12 red container (I wouldn’t even count this), and about 1/2 blue container.

2B Mindset

This recipe counts as a Fiber Filled Carb (FFC) or a silly carb, so you’ll still want to eat it in moderation and within the limits of the program. But, it’s not off limits like some marshmallow varieties would be.

Weight Watchers

Points per serving, using unsweetened almond milk in place of the coconut milk

11 Blue Plan Points | 12 Green Plan Points | 10 Purple Plan Points | 2023 Points: 12 (when using unsweetened almond milk)

Looking for more healthy holiday side dishes?

• My Healthy Thanksgiving Menu
• Perfect Instant Pot Roast Turkey
• Sweet Stuffed Acorn Squash
• Vegan Cauliflower Stuffing
• Mashed Cauliflower
• Garlic Rosemary Smashed Potatoes
• Dairy Free Butternut Squash Soup
• Roasted Cauliflower Steaks
• Thanksgiving Leftover Recipes

Print

Healthy Sweet Potato Casserole

If you’re looking for a healthy casserole dish for your Thanksgiving dinner, look no further! You won’t miss the traditional marshmallow topping when tasting our crunchy pecan crumble that tops this mashed sweet potato casserole. So sit back, relax, and let us help you serve incredible and healthy food this holiday season.

Course Side Dish

Cuisine American

Keyword sweet potato casserole, thanksgiving side dish

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 251kcal

Author Becca Ludlum

Equipment

• Baking Dish
• Mixing Bowls
• Instant Pot 6 qt

Ingredients

Bottom Layer:

• 3 cups sweet potatoes boiled, peeled, and mashed
• ½ cup coconut sugar
• ½ cup butter melted
• 1 tsp vanilla
• ½ cup coconut milk or almond milk
• 2 eggs

Optional: salt to taste

Topping:

• ¼ cup butter
• ¼ cup coconut sugar
• ½ cup almond flour
• ½ cup pecans chopped

US Customary – Metric

Instructions

• Cook your sweet potatoes. (see recipe tips) 3 cups sweet potatoes
• In a large bowl, mash the sweet potatoes using a potato masher. Then add coconut sugar, melted butter, vanilla, coconut milk, and eggs, and stir to combine. You can mix by hand or with an electric mixer. Make sure all large chunks are visible. ½ cup coconut sugar, ½ cup butter, 1 tsp vanilla, ½ cup coconut milk, 2 eggs
• Grease a casserole or baking dish and then add the sweet potato mixture to the dish. Spread with a spatula to create an even layer.
• In a medium sized bowl, add a ¼ cup of melted butter and a ¼ cup coconut sugar. Stir until the sugar has dissolved, then mix in almond flour and chopped pecans. Stir until well mixed and crumbly. ¼ cup butter, ¼ cup coconut sugar, ½ cup almond flour, ½ cup pecans
• Sprinkle the pecan mixture on top of the casserole.
• Bake in a preheated oven at 350ºF for 30 minutes.

Notes

Recipe tips:

• I love to cook sweet potatoes in the Instant Pot, because they come out perfect every time and I can mash them right up! You can also bake, boil or use any other method that you prefer to get them cooked and mashable.
• I like to use canned coconut milk, but you can also use almond milk.
• If you’re following the 21 Day Fix and want more FIX approved Thanksgiving recipes, like green bean casserole, check out this post.
• Let the healthier sweet potato casserole cool to room temperature and store in an airtight container if any leftovers are remaining.
• If you are looking to make this vegan – substitute out regular butter for vegan butter or use coconut oil. You can also sub out the eggs for aquafaba or chia seeds.

21 Day Fix

Entire recipe = 12 servings

Casserole plus topping per serving:

1/2Y, 3 sweetener tsp, 3 oil tsp, about 1/12R (I wouldn’t even count this), and about 1/2B

2B Mindset

This recipe counts as a Fiber Filled Carb (FFC) or a silly carb, so you’ll still want to eat it in moderation and within the limits of the program. But, it’s not off limits like some marshmallow varieties would be :)

Weight Watchers

Points per serving, using unsweetened almond milk in place of the coconut milk

• 11 Blue Plan Points | 12 Green Plan Points | 10 Purple Plan Points | 2023 Points: 12 (when using unsweetened almond milk)

Nutrition

Calories: 251kcal | Carbohydrates: 17g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 151mg | Potassium: 162mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5111IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Healthy Sweet Potato Casserole Recipe appeared first on My Crazy Good Life.

These products appeal to our want to eat healthier on busy mornings and purchase items that help us stay on track with our nutrition. Unfortunately, they miss the mark a bit. They contain a lot of preservatives and are very expensive for what is in the box–this recipe shows you how to make them cheaper and healthier.

This is a Just Crack an Egg Copycat recipe–six of them, actually. Six delicious and simple egg scrambles that are great for any eating plan. These are the perfect WW, 21 Day Fix, or keto breakfast meal prep recipes.

Before we even get to the recipe, I want to mention something quick. So many processed food manufacturers have labeled their product healthy in one way or another. It’s a trend. There are “healthy” baked Doritos, right? See what I’m saying?

What’s wrong with the store bought stuff?

The grocery store bought prepackaged egg scrambles have on average 3 ounces of meat and vegetables in them. And they’re about $2 each.

Some of the ingredients in the store bought cups are artificial color, modified cornstarch, added salt and sugar, dextrose, and a handful of other lesser known ingredients used to keep food “fresh.” That’s not something I’m ok buying and eating, so I thought I’d try to make them myself.

I’m not sharing the full Just Crack an Egg nutrition here–you can find it in the store on the packaging. This is the nutritional information for the copycat Just Crack an Egg scrambles that I’ve created:

Ingredients for my Just Crack an Egg Homemade cups:

• All American Egg Scramble: Sweet potatoes, low sodium uncured bacon, and cheese
• Denver Egg Scramble: Bell peppers and onions, low sodium ham, sweet potatoes, and cheese
• Meat Lovers Egg Scramble: Homemade turkey sausage, low sodium bacon, low sodium ham
• Veggie Egg Scramble: Mushrooms, bell peppers, broccoli, cauliflower, and onions
• Anti-Inflammatory Egg Scramble: Sweet potatoes, homemade turkey sausage, broccoli, and onions
• Southwest Egg Scramble: Poblano peppers, black beans, kale, bell peppers, and homemade turkey sausage

That’s it. That’s all. No extra colors, sweeteners, sodium, or preservatives.

Recipe Tips & FAQs:

• You can use eggs or egg whites with these! Read the package of your whites and substitute accordingly.
• No time to cut potatoes? That’s ok, use the frozen ones (shredded or diced Ore Ida potatoes are what I use in a pinch).
• If I cover these in the microwave, it’s with a paper towel. Don’t cook with the mason jar lid or plastic wrap on.
• One egg, two eggs–either is good. Start adding more than two and they don’t cook as well.
• The shredded cheese can be whatever you like–sharp cheddar cheese, colby jack–whatever you like.

How to make Just Crack an Egg DIY cups:

1. If you’re planning to make any of these cups with turkey sausage, I highly recommend making this homemade savory turkey sausage. It is easy to make and it’s healthier than any store bought ground turkey sausage that you can find.
2. Dice and assemble your ingredients, then place into zipper bags. If you’d rather use a different (food and microwave safe) container, be sure to use a little cooking spray first so they clean up nicely.
3. Store your cups in the fridge or freezer. If storing in the fridge, make sure they’re well covered with lids or even plastic wrap.
4. When you’re ready to cook these, simply add a fresh egg, stir the ingredients, and microwave!
5. Place the microwave safe mug, bowl, or mason jar into the microwave and follow these guidelines:

For two eggs: Place in microwave for 1:30, stir if needed, then cook for another 1:30. Add 30 seconds at a time if your scrambles aren’t cooked through.

For one egg: Place in microwave and cook for 1 minute, stir if needed, then cook for 1 more minute. Add  30 seconds at a time if your scrambles aren’t cooked through.

Healthy Eating Plans:

• 21 Day Fix: These are SO easy to Fix. Instead of the amounts that I have below, go ahead and change them to match whatever containers you need for the day! Use turkey bacon to make these approved.
  • If you’d rather follow my recipe as written, here are the counts if you make them–with the following adjustments. Don’t forget to add 1/2 red container for one egg or 1 red container for two:
  • All American: 1/2 yellow container, just under 1 red container, and 1 tablespoon of your blue (there are 5.3 tablespoons in one blue container).
  • Denver: Increase ham to 1/4 cup and sweet potato to 1/4 cup for 1/4 green container, 1/3 red container, 1/2 yellow container and 1 tablespoon of your blue (there are 5.3 tablespoons in your blue container).
  • Meat Lovers: 2/3 red container
  • Veggie: Bump up your bell peppers to 1/4 cup for 1/2 green container.
  • Anti-inflammatory: Increase your sweet potato and sausage to 1/4 cup for 1/2 yellow container, 1/3 red container, just over 1/8 green container.
  • Southwest: Increase sausage to 1/4 cup for 1/2 green container, 1/4 yellow container, 1/3 red container.
• Weight Watchers: These points are for the scrambles only, not including eggs, and including turkey bacon, homemade turkey sausage, and fat free cheese when called for.
  • All American: 6 Blue Points | 6 Green Points | 4 Purple Points | 2022/2023 Points using 1/8 cup turkey bacon: 5
  • Denver: 3 Blue | 3 Green | 2 Purple | 2022/2023 Points: 2
  • Meat Lovers: 4 Blue | 7 Green | 5 Purple | 2022/2023 Points: 3 when using turkey bacon, low sodium ham, and homemade turkey sausage.
  • Veggie: 0 points for all plans | 2022/2023 Points: 0
  • Anti-inflammatory: 2 Blue | 2 Green | 1 Purple | 2022/2023 Points: 1
  • Southwest: 0 Blue | 2 Green | 1 Purple 2022/2023 Points: 0

To lower the points on these egg breakfast bowls: use fat free or low fat cheese, turkey bacon instead of regular, and use veggies or other ingredients that are on the 0 point food list.

• Trim Healthy Mama: For THM, the category depends on the recipe:
  • All American, Denver, Anti Inflammatory, and Southwest are THM-Crossover
  • Meat Lovers and Veggie are THM-S
  • For the recipes with sweet potatoes or black beans, just use egg whites to make them THM-E

Looking for some other delicious mason jar meals?

• Cowboy Caviar
• Pumpkin Spice Overnight Oats
• Easy Mason Jar Salad
• Easy Pumpkin Chia Seed Pudding
• How to make Chia Pudding
• Chocolate Overnight Oats

Print

DIY Just Crack an Egg Recipe

These DIY Just Crack an Egg Cups are a homemade version of the store bought cups. The nutrition is better than store bought and they're just pennies to make! Perfect for meal prep–make a bunch of them, freeze, then crack an egg into the ingredients and microwave for a quick breakfast!

Course Breakfast

Cuisine American

Keyword easy meal prep, egg scramble

Prep Time 1 minute minute

Cook Time 3 minutes minutes

meal prep time: 20 minutes minutes

Total Time 24 minutes minutes

Servings 1 person

Calories 86kcal

Author Becca Ludlum

Cost .75 cents per serving

Equipment

• 12 oz. Mason Jars
• Kitchen Knife
• Cutting Board

Ingredients

All American Egg Scramble:

• ¼ cup sweet potato cooked and diced
• ¼ cup bacon low sodium, diced
• 1 tbsp cheddar cheese

Denver Egg Scramble:

• ⅛ cup onions diced
• ⅛ cup bell peppers diced
• ⅛ cup ham diced, low sodium
• ⅛ cup sweet potato cooked and diced
• 1 tbsp cheddar cheese

Meat Lovers/High Protein Egg Scramble:

• ¼ cup turkey sausage homemade
• ⅛ cup bacon diced, low sodium
• ⅛ cup ham diced, low sodium

Veggie Lovers Egg Scramble:

• ⅛ cup mushrooms diced
• ⅛ cup broccoli chopped
• ⅛ cup cauliflower chopped
• 1 tbsp onion diced
• ⅛ cup bell peppers diced

Anti-inflammatory Egg Scramble:

• ⅛ cup sweet potato cooked and diced
• ⅛ cup turkey sausage homemade
• ⅛ cup broccoli chopped
• 1 tbsp onions diced

Southwest Egg Scramble:

• ¼ cup poblano peppers or Anaheim, diced
• ⅛ cup black beans canned
• ⅛ cup bell peppers chopped
• ⅛ cup kale chopped
• ⅛ cup turkey sausage homemade

Instructions

• If you're planning to make any of these cups with turkey sausage, I highly recommend making this homemade savory turkey sausage. It requires little more than browning your ground turkey and is so much healthier than any store bought ground turkey sausage that you can find.
• Dice and assemble your ingredients, then place into zipper bags. If you’d rather use another food safe and microwave safe container, be sure to use a little cooking spray first so they clean up nicely.
• Store your cups in the fridge or freezer. If storing in the fridge, make sure they’re well covered with lids or even plastic wrap.
• When you're ready to cook these, just add an egg (or two) to them.
• Stir it up well.
• Place the microwave safe mug, bowl, or mason jar into the microwave and follow these guidelines:
• For two eggs: Place in microwave and cook for 1:30, stir if needed, then cook for another 1:3Add  30 seconds at a time if your scrambles aren’t cooked through.
• For one egg: Place in microwave and cook for 1 minute, stir if needed, then cook for 1 more minute. Add  30 seconds at a time if your scrambles aren’t cooked through.
• You're looking for the dark line of yellow to be gone. Of course, this is easier to see in a mason jar. When using a coffee mug, that's where the stirring comes in handy.
• Note: Please see post for instructions in cooking from frozen.

Notes

Nutrition Information is for All American Egg Scramble before egg is added. 

See post for nutrition information for all other scrambles. 

These WW points are for the scrambles only, not including eggs, and including turkey bacon when called for.

All American: 6 Blue Points | 6 Green Points | 4 Purple Points

The points for the new 2022/2023 points plan is 5 using 1/8 cup (1 oz) turkey bacon. 

Denver: 3 Blue Points | 3 Green Points | 2 Purple Point 

The points for the new 2022/2023 points plan is 3

Meat Lovers: 4 Blue Points | 7 Green Points | 5 Purple Points 

The points for the new 2022/2023 points plan is 3 using using homemade turkey sausage, turkey bacon, and low sodium ham. 

Veggie: 0 Blue Points | 0 Green Points | 0 Purple Points

The points for the new 2022/2023 points plan is is 0

Anti-inflammatory: 2 Blue Point | 2 Green Points | 1 Purple Point

The points for the new 2022/2023 points plan is 2

Southwest: 0 Blue Points | 2 Green Points | 1 Purple Point

The points for the new 2022/2023 points plan is 1

Nutrition

Calories: 86kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4867IU | Calcium: 108mg | Iron: 1mg

The post DIY Just Crack an Egg Recipe appeared first on My Crazy Good Life.