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

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

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

Where’s the Recipe?

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

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

Ingredients in Weight Watchers Protein Balls:

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

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

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

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

How to make Weight Watchers Protein Balls:

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

Recipe Tips:

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

What are the Weight Watchers Points for this recipe?

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

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

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

Weight Watchers Desserts:

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

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

Delicious Weight Watcher recipes

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

Print

Weight Watchers Protein Balls with Peanut Butter

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

Course Dessert

Cuisine American

Keyword oatmeal, protein balls, protein bites, Weight Watchers

Prep Time 10 minutes minutes

Chill & Roll 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 40 Pieces

Calories 64kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Parchment Paper
• Baking Sheet

Ingredients

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

Instructions

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

Video

Notes

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

 

Nutrition

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

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

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

Where’s the recipe?

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

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

Ingredients in these Buffalo Chicken Wings:

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

Instant Pot Instructions:

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

Recipe Tips

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

WW Points info for these Buffalo Chicken Wings:

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

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

Looking for more WW Buffalo chicken recipes?

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

Print

Weight Watchers Buffalo Chicken Wings (Boneless)

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

Course Appetizer

Cuisine American

Keyword Weight Watchers Buffalo Chicken Wings

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 4

Calories 317kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Baking Sheet

Ingredients

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

Instructions

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

Video

Notes

Recipe Tips

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

Weight Watchers | 1 Serving (Recipe Serves 4) | 3 Blue Points | 3 Purple Points | 6 Green Points | 2022/2023 Points: 3

Nutrition

Serving: 0.5lb | Calories: 317kcal | Carbohydrates: 1g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 160mg | Sodium: 1503mg | Potassium: 913mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg

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

I love making guacamole to go with tortilla chips or to use on top of tacos, enchiladas or burrito bowls.

Guacamole is a good source of vitamins C, E, and K, as well as fiber and healthy fats. Homemade guacamole is a delicious recipe that’s gluten and dairy free.

My signature simple guacamole recipe is heavy on cilantro, and includes only 5 ingredients. It’s an easy recipe to customize to your taste preferences, and I know you will love all the flavors of this homemade guacamole recipe!

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits our site, we make our recipes simple and easy to follow.

If you would like to skip past the ingredient information, detailed instructions, recipe tips, and healthy eating plan calculations, you can scroll to the bottom of the page where you will find our printable recipe card for this Simple Guacamole Recipe.

Ingredients in Simple Guacamole Recipe

• Avocados: Avocados are very nutritious. They’re great sources of folate, potassium, and healthy fats, as well as vitamins K, C, and E. They also contain small amounts of B vitamins and minerals, such as copper, phosphorus, magnesium, manganese, iron, and zinc. You will want to be sure to use ripe avocados to make good guacamole. If the avocado yields to firm gentle pressure, you’ll know it’s ripe and ready to eat.
• Cilantro: Fresh cilantro has a fragrant, refreshing and citrusy taste and aroma, though not everyone agrees. Some people may have a specific genetic trait where cilantro tastes like soap. I am not one of those people and I feel strongly that cilantro is essential in authentic guacamole recipes.
• Onion: I use white diced onion when I make guacamole, but you can also use red onions or even onion powder if you’re in a pinch, though not suggested.
• Tomato: I use roma tomatoes for this guacamole recipe. If you don’t like chopped tomato in your homemade guacamole, you can omit the roma tomato.
• Salt: I use just a pinch of salt when I make guacamole. I know everyone’s tastes are different so I suggest adding a little salt, then tasting the guacamole until you get the perfect guacamole flavor.
• Optional: Some other ideas to add to your homemade guacamole are fresh lime juice, jalapeno pepper or serrano pepper (if you like spicy guacamole), fresh garlic, or even grilled corn.

How to Make the Best Guacamole Recipe

1. Start by chopping the vegetables. Bigger is better in my opinion.
2. Then, in a medium bowl, gently mash the avocado with a fork or potato masher, but don’t smash too much. The best guacamole is chunky guacamole!
3. Mix the chopped onion, chopped cilantro, and chopped tomatoes together with the salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas!
4. Finally, mash the avocados together with the chopped vegetables. Taste test your guacamole and adjust seasonings as needed.
5. Serve immediately and enjoy the fresh flavor of this homemade guacamole recipe!

Recipe Tips

• Guacamole is really best when it’s served fresh. If you must store leftover guacamole, it might help to add lime juice or lemon juice to keep your guac from turning brown. Simply squeeze the extra lime juice or lemon juice on top of the guacamole, and then cover with plastic wrap (laying plastic wrap directly on top of the guac, and pressing out any air bubbles.) Store guacamole in an airtight container in the refrigerator for one to three days.
• This is a basic guacamole recipe that is so easy to adjust to your preferences. You can omit or add to this simple guacamole recipe and it will still be delicious!

Healthy Eating Plans

21 Day Fix Simple Guacamole Recipe

The entire guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this simple guacamole is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Simple Guacamole Recipe

5 2023 Plan Points

Looking for recipes to go with this simple guacamole recipe?

• Steak Fajita Bowl
• Healthy Carne Asada Enchiladas
• Crockpot Chicken Fajitas
• Easy Carnitas Taco Recipe
• Healthy Veggie Quesadillas

Print

Simple Guacamole Recipe

This easy guacamole recipe is so delicious and the perfect dip for tortilla chips!

Course Appetizer

Cuisine Mexican

Keyword Easy Guacamole

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 people

Calories 211kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Mixing Bowls

Ingredients

• 2-3 ripe avocados
• 1 bunch cilantro
• 1/2 onion
• 1 tomato
• pinch of salt

Instructions

• Chop the veggies. Bigger is better in my opinion. 1 bunch cilantro 1/2 onion 1 tomato
• Smash the avocado with a fork, but don't smash too much. The best guacamole is chunky guacamole! 2-3 ripe avocados
• Mix your veggies together and add a pinch of salt. This is called pico, and is an excellent topping for tacos, pulled pork, and enchiladas! pinch of salt
• Mix in your avocados, then dip and enjoy.

Notes

Healthy Eating Plans

21 Day Fix Easy Guacamole Recipe

The entire easy guacamole recipe is 8 Blue Containers and 1 Green Container.

Per serving, this easy guacamole recipe is 1.25 Blue Containers and less than 1/4 of a Green Container.

Weight Watchers Easy Guacamole Recipe

Per serving: 5 2023 Plan Points

Nutrition

Calories: 211kcal | Carbohydrates: 9.9g | Protein: 2.1g | Fat: 19.6g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 529mg | Fiber: 7.1g | Sugar: 1.2g | Calcium: 160mg | Iron: 0.2mg

The post Simple Guacamole Recipe appeared first on My Crazy Good Life.

I love making homemade pancakes on the weekend, and these vegan pancakes without eggs are my absolute favorite pancake recipe!

When I first started eliminating meat products from my diet, I had a hard time finding a breakfast recipe without eggs. I love pancakes, but they aren’t vegan. Through trial and error we came up with this eggless pancake recipe and now it’s the only one we’ll make.

If you are looking for a healthier vegan pancake recipe you have got to try this recipe!

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits this page, we’re dedicated to providing a lot of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’re confident in the kitchen and want to skip past all of that, please simply scroll to the bottom of the page where you will find our easy to print eggless pancakes recipe.

Ingredients in this Eggless Pancakes Recipe

• Chia seeds: Chia seeds and water are how we create an egg substitute for our eggless pancake batter. Learn more about egg substitutes here.
• Plant based milk: I use unsweetened almond milk but you can also use oat milk, coconut milk, or soy milk. Just find the unsweetened and unflavored options.
• Apple cider vinegar: We use apple cider vinegar to make a vegan butter milk alternative. You can also use white vinegar or lemon juice.
• Whole wheat flour: I like to use whole wheat flour whenever I can. Whole wheat flour and white flour are pretty different. Whole wheat flour is made by grinding entire wheat kernels into a powder, whereas white flour removes the most nutrient-rich parts: the bran and germ. Whole wheat flour is a good source of protein, fiber, and a variety of vitamins and minerals.
• Baking powder: Baking powder is what helps to make fluffy pancakes with a slightly less dense texture.
• Baking soda: We use baking soda in this recipe to neutralize the acid.
• Salt: In all baked goods, the correct amount of salt is essential for a final flavor that’s not too bland, not too salty, but just right.
• Ground cinnamon: Ground cinnamon adds a traditional flavor, and it’s a natural antioxidant.
• Vegan butter: Melted butter is what we need. I use Earth Balance butter.
• Maple syrup: Maple syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan! 
• Vanilla extract: Be sure and grab the pure vanilla extract, not the imitation.

How to Make Eggless Pancakes

1. Add chia seeds to water and set aside to form a gel.
2. Add vinegar to the almond milk and set aside to allow it to curdle. The two combined will form a substitute for buttermilk.
3. In a medium bowl add the whole wheat flour, baking soda, ground cinnamon, baking powder, and salt. Mix to create your dry ingredients.
4. Stir the chia seeds. This gives them a more uniform consistency and allows them to soften. If they’re hard to stir they might need more water – it’s ok to add more.
5. Melt your butter and into a small mixing bowl add the melted vegan butter, maple syrup, and vanilla extract.
6. Add the almond milk/vinegar mixture as well as chia seeds to the other wet ingredients. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
7. Mix the wet ingredients and dry ingredients just until mixed, and then set the pancake batter aside.
8. These cook differently from regular pancakes – I’ve added details instructions here for you to follow. Once you know how these cook the first time, they’ll be easier to make – I promise!
9. Turn the griddle onto medium heat to medium-high heat (just to the high side of medium) and spray with a neutral flavored oil cooking spray (olive oil or avocado oil work well). Allow the griddle to completely heat before adding pancake batter.
10. Pour your pancake batter to add 3-4 pancakes to the hot griddle – about half the amount of pancakes you’d add for a traditional recipe. Because of the absence of eggs, this eggless pancake batter spreads a bit wider and takes longer to firm up than typical batters, so you’ll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won’t heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
11. Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. Maybe check the bottoms at 4-5 minutes to ensure your stovetop cooks like mine does. You’ll want the outsides of them to begin to turn golden brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it’s solid underneath.
12. Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
13. Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take longer than traditional pancakes.
14. Serve your vegan pancakes warm and top with maple syrup. See recipe tips below for more delicious pancakes toppings!

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and, after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
• There are a variety of delicious and nutritious toppings that you can add to your vegan whole wheat pancakes. Here are a few ideas:
  • Fresh fruit, such as berries (hello blueberry pancakes!), sliced banana, or sliced apples
  • Maple syrup or agave nectar
  • Nuts and seeds, such as walnuts, almonds, or extra chia seeds
  • Nut butter, such as peanut butter or almond butter. Not only do they taste delicious, but the Mayo Clinic reports that nuts help improve cholesterol levels. A serving of nut butter is a great source of valuable nutrients.
  • Yogurt, such as coconut yogurt or soy yogurt
  • Chocolate chips, dried fruit, or spices

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

5 Points on the 2023 Plan

Looking for more vegan breakfast recipes?

• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for vegan breakfast but it also makes an excellent side dish for brunch or even dinner!
• Homemade Healthy Bagels This golden brown Homemade Bagel recipe is made with whole wheat flour and tastes absolutely delicious!
• Vegan Breakfast Hash Browns Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy gluten free recipe has crispy potatoes and a rainbow of veggies.
• Baked Banana Oatmeal This Baked Banana Oatmeal recipe is a real treat–it can easily be eaten for breakfast or dessert! Mashed bananas, whole grain oats, chia seeds, almond milk, and spices make this a hearty and fulfilling gluten free dish.

Print

Vegan Whole Wheat Pancakes

This Vegan Whole Wheat Pancakes recipe is my family's favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious pancakes.

Course Breakfast

Cuisine American

Keyword vegan whole wheat pancakes

Prep Time 7 minutes minutes

Cook Time 13 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 175kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Measuring Cups
• Enameled Cast Iron Pan

Ingredients

• 1/3 cup chia seeds
• 1 cup water
• 1 cup plant based milk (I use unsweetened almond milk)
• 1 tbsp apple cider vinegar
• 1 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 tbsp butter melted (I prefer unsalted)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

• Add chia seeds to water and set aside to form a gel. 1/3 cup chia seeds 1 cup water
• Add vinegar to milk and set aside to allow it to curdle, will form a substitute for buttermilk. 1 cup plant based milk 1 tbsp apple cider vinegar
• To a bowl, add flour, baking powder, baking soda, salt, and cinnamon. 1 cup whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon
• Stir chia seeds. This gives them a more uniform consistency and allows them to soften.
• To a small bowl add melted butter, maple syrup, and vanilla. 2 tbsp butter 2 tbsp maple syrup 1 tsp vanilla extract
• Add almond milk/vinegar mixture as well as chia seeds. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
• Mix wet and dry ingredients just until mixed, set aside.
• Turn the griddle onto medium-high heat (just to the high side of medium) and spray with an olive oil cooking spray. Allow the griddle to completely heat before adding pancake batter.
• Add 3-4 pancakes to the griddle – about half the amount of pancakes you'd add for a traditional recipe. Because of the absence of eggs, this batter spreads a bit wider and takes longer to firm up than typical batters, so you'll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won't heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
• Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. You'll want the outsides of them to begin to brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it's solid underneath.
• Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
• Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take a bit longer than traditional pancakes.
• I'll be the first to admit that cooking pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.

Notes

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

Per serving: 5 2023 Plan Points

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 2mg

The post Vegan Whole Wheat Pancakes appeared first on My Crazy Good Life.

Traditional lasagna is filled with delicious cheesy goodness of ricotta cheese, mozzarella cheese, and parmesan cheese. Balanced out with the rich flavors of marinara sauce and noodles, it’s a fan favorite. I find that when I eat traditional lasagna, it sometimes feels too heavy. Our lasagna recipe fits in perfect for those times when you’re craving lasagna, but also wanting something a little lighter.

Here at My Crazy Good Life, I’m always trying to make healthy changes to classic dishes. With our Spaghetti Squash Lasagna recipe, we promise you will love it just as much as traditional lasagna. It’s still filled with the delicious cheesy goodness through cottage cheese, greek yogurt, and mozzarella.

Our secret weapon to a healthier version is spaghetti squash. If you haven’t had a chance to cook with spaghetti squash yet, trust me. Spaghetti squash has a spaghetti noodle like consistency with a slightly sweet flavor. It pairs perfectly in this vegetarian spaghetti squash lasagna recipe with the cheese mixture and marinara sauce.

And, I mean – have you ever eaten lasagna out of an actual spaghetti squash? That’s just one less dish to wash. I call that a win.

Where’s the Recipe?

At My Crazy Good Life, we write our recipes to help all of our readers be empowered and successful in the kitchen. We realize that all of our readers have a variety of levels of confidence when cooking.

Each recipe post is full of detailed ingredient information and recipe instructions, tips and tricks, healthy eating plan points, and nutritional information. If you’re comfortable in the kitchen, you might want to skip the detailed instructions and scroll down to the bottom of the page where you’ll find our easy to print Spaghetti Squash Lasagna recipe.

Ingredients in Spaghetti Squash Lasagna

• Spaghetti Squash: This is the real MVP of the dish. It’s the noodle replacement of the the classic lasagna dish, and we guarantee you won’t miss the noodles in this recipe. When cutting the spaghetti squash in half, you’ll want to be sure to cut the spaghetti squash lengthwise. This will give you bigger squash boats to work with. Need more help with this vegetable? Read this article for how to cook, cut, and eat a spaghetti squash.
• Cauliflower: I love adding cauliflower to recipes because it takes on the flavors of the ingredients served with it. The cauliflower also helps the sauce and cheese fillings bulk up a bit.
• Cottage cheese: We prefer using the 2% fat cottage cheese when making our spaghetti squash lasagna.
• Greek yogurt: Greek yogurt offers a lot of extra protein to this recipe. We prefer to use the 2% fat Greek yogurt.
• Garlic: Is it even considered a lasagna if it doesn’t have the delicious flavors of fresh garlic included? I prefer fresh minced garlic for this recipe.
• Basil: If you have fresh basil on hand, that’d be perfect, however you can also use dried basil for this recipe.
• Oregano: Dried oregano is a classic spice of all things comfort. Often times oregano is found in Italian seasoning, however we opted to use oregano alone for our spaghetti squash lasagna boats.
• Parsley: If you have fresh parsley on hand, great. If not, dried parsley will work perfectly for this. We love recipes that don’t require 3-4 fresh herbs every time you make a recipe.
• Pasta sauce: Look for a spaghetti sauce with no added sugar. You’ll only need a little bit for this recipe, but did you know that you can freeze extra pasta sauce in ice cube trays? It’s perfect to have on hand when you only need a little bit of sauce.
• Spinach: Baby leaf spinach is the size you are looking for in our spaghetti squash lasagna recipe. If you only have regular sized spinach, that will work too.
• Mozzarella: Shredded mozzarella cheese, melted and slightly browned on top of the spaghetti squash. Does it get any better than that?

How to Make Spaghetti Squash Lasagna in Instant Pot

1. Place the trivet inside the inner pot and add 2 cups of water.
2. Cut the spaghetti squash in half lengthwise. Place the spaghetti squash halves flat on the trivet. It’s ok if they’re not completely flat – lean them up against the sides if you have to.
3. Add the cauliflower on top of the spaghetti squash. Close and lock the lid, then turn the steam release handle to Sealing.
4. Press Pressure Cook (high) and cook for 7 minutes.
5. While the spaghetti squash is cooking, combine the cottage cheese, Greek yogurt, garlic, basil, oregano, and parsley in a food processor or blender. Blend on high for 30 seconds or until smooth. Transfer the cheese mixture to a medium bowl.
6. When the squash is done cooking, allow the pressure to release naturally and then remove the squash and cauliflower from the pot.
7. Move the cauliflower to the bowl with the cottage cheese mixture and use a fork to mash and combine it with the other ingredients. Place your spaghetti squash on a baking sheet.
8. Preheat the broiler in your oven on high so you can brown the lasagna boats.
9. Using a fork, hollow out the spaghetti squash strands from the cooked spaghetti squash. Do not discard the spaghetti squash shells.
10. Add the spaghetti squash strands to the bowl with the cauliflower and cottage cheese mixture, then stir until well combined.
11. Spoon one half of the squash mixture into each of the squash shells, then top each with 1 tablespoon of the pasta sauce, a layer of the spinach, and 2 tablespoons of the mozzarella.
12. Place the boats on the baking sheet or baking dish and broil for 1-2 minutes or until the cheese is melted and slightly browned. Don’t walk away from the oven while you have food broiling, as it cooks super quick and you can easily burn it.
13. Serve immediately, and enjoy!

Recipe Tips

• If the spaghetti squash boats (halves) don’t sit flat in the Instant Pot, you may slightly angle them against the sides of the pot.
• A natural release in an Instant Pot simply means to let the sealing valve remain as is and allow the pressure to naturally release. This usually takes about 10 minutes. If your pressure isn’t released by then, you can manually release it.
• The cook time for the squash can differ slightly, depending on the size and age of the squash, so adjust as needed. (A large spaghetti squash will take longer to cook in the Instant Pot). If the squash doesn’t easily scrape out of the shells, place the shells back in the Instant Pot and pressure cook for 3 more minutes with another natural release.)
• Our recipe is for a vegetarian lasagna. If you prefer your spaghetti squash boats with meat, simply cook and add ground turkey or ground beef to the cheese mixture. Please note that all healthy eating plan points will need to be recalculated, and we haven’t tested this version of the recipe.
• If you like a little kick in your lasagna, feel free to add some red pepper flakes.
• Are you meal prepping? Store this recipe in the fridge in an airtight container for up to 6 days or freeze for up to 2 months.
• Reheating: Microwave each thawed serving for 1½ to 2 minutes.

Healthy Eating Plan Points

Weight Watchers

Our Spaghetti Squash Lasagna is 2 2023 Plan Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving. I used fat free cottage cheese, part skim mozzarella, and Newman’s Own Organic pasta sauce for these points.

21 Day Fix

1/3 red container, 3 green containers, 1/2 blue container per serving.

2B Mindset

This recipe is a perfect lunch or dinner recipe.

Print

Spaghetti Squash Lasagna

This Spaghetti Squash Lasagna recipe is lighter than traditional lasagna. Greek yogurt gives this meal prep recipe a creamy texture and extra protein.

Course Main Course

Cuisine American

Keyword Lasagna, spaghetti squash

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Natural Release 10 minutes minutes

Total Time 27 minutes minutes

Servings 2 people

Calories 269kcal

Author Becca Ludlum

Equipment

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

Ingredients

• 2 cups water
• 1 spaghetti squash small
• 1 ½ cups cauliflower chopped
• ¼ cup cottage cheese 2%
• ¼ cup plain Greek yogurt 2%
• 1 ½ tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried parsley
• ¼ cup pasta sauce no sugar added
• ½ cup baby leaf spinach
• ¼ cup mozzarella shredded

Instructions

• Cut the spaghetti squash in half lengthwise. Add water below trivet in Instant Pot. Place spaghetti squash halves flat on the trivet. 2 cups water, 1 spaghetti squash
• Add the cauliflower on top of the spaghetti squash. 1 ½ cups cauliflower
• Select Pressure Cook (high) and set the cook time for 7 minutes.
• While the spaghetti squash is cooking, combine the cottage cheese, Greek yogurt, garlic, basil, oregano, and parsley in a food processor or blender. Blend on high for 30 seconds or until smooth and creamy. Transfer the cheese mixture to a medium bowl. ¼ cup cottage cheese, ¼ cup plain Greek yogurt, 1 ½ tsp minced garlic, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp dried parsley
• When the cook time for the squash is complete, allow the pressure to release naturally.
• Transfer the cauliflower to the bowl with the cottage cheese mixture and use a fork to mash and combine it with the other ingredients.
• Preheat your oven broiler on high.
• Using a fork, hollow out each spaghetti squash strands from the cooked spaghetti squash. Do not discard the spaghetti squash shells.
• Add the spaghetti squash strands to the bowl with the cauliflower and cottage cheese mixture, then stir until well combined.
• Spoon one half of the mixture into each of the squash shells, then top each with 1 tablespoon of the pasta sauce, a layer of the spinach, and 2 tablespoons of the mozzarella. ¼ cup pasta sauce, ½ cup baby leaf spinach, ¼ cup mozzarella
• Place the boats on a baking sheet or baking dish and broil for 1-2 minutes or until the cheese is melted and slightly browned.
• Serve immediately and enjoy!

Notes

Healthy Eating Plan Points

Weight Watchers

• Our Spaghetti Squash Lasagna is 2 2023 Plan Points | 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving. I used fat free cottage cheese, part skim mozzarella, and Newman’s Own Organic pasta sauce for these points.

21 Day Fix

• 1/3 red container, 3 green containers, 1/2 blue container per serving.

Nutrition

Calories: 269kcal | Carbohydrates: 43g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 483mg | Potassium: 952mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1561IU | Vitamin C: 51mg | Calcium: 300mg | Iron: 3mg

The post Spaghetti Squash Lasagna appeared first on My Crazy Good Life.

I know that zoodles and sweet potato pasta are not the same as real linguini or spaghetti but I can’t feasibly eat those things everyday and still maintain my healthy lifestyle…so I make the best of it with delicious recipes like this!

If you’ve never tried a spiralized veggie in place of your traditional cooked pasta you should give it a go. Zoodles can be a key ingredient, along with some protein and veggies, can make a delicious and healthy alternative that you and your whole family actually enjoys!

I personally think our sweet potato pasta has more delicious flavors than any roasted sweet potatoes recipe i’ve found online. Our sweet potato pasta is also healthier and more delicious than cooked pasta.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes to all of our readers. We realize that we have a wide variety of readers who are either starting out their cooking journey, or those that are experts in the kitchen.

To help support all readers, we strive to included detailed instructions, top tips and tricks, healthy eating plan point information, as well as nutritional information. If you are ready to start cooking with the more basic version of this recipe, simply scroll down to the bottom of the page where you’ll find our easy to print How to Make Sweet Potato Pasta recipe.

Ingredients in Sweet Potato Pasta

• Butter
• Ground sage: Sage is such the perfect match for sweet potatoes. This combination reminds me of all things Fall and delicious.
• Garlic powder
• Sweet potatoes: Sweet potatoes and yams are not the same. We like sweet potatoes because they have an abundance of health benefits.
• Salt & pepper: (to taste)

Spiralizer – How to make Vegetable pasta

You can make any kind of vegetable pasta easily with a spiralizer. I love this one, I use it pretty regularly to make zoodles and all variety of other spiralized vegetables! It’s really simple. Once you have your potatoes peeled you insert them into the spiralizer and turn the crank. Smooth motions will keep your sweet potato pasta in long strands just like noodles.

I’ve found that using vegetable pasta really cuts down on carbs and helps me keep my healthy lifestyle goals on point. You’ll end up with a long core that comes out during the spiralizing process, you can chop that up a bit and include it or you can compost it or toss it. Just be aware if you’ve never made zoodles before that it’s totally normal!

If you decide you like making sweet potato pasta you have to try out this recipe for steak fajita zoodles, it’ll further solidify your obsession with spiralizing, I promise! Sweet potato linguini and other zoodle recipes are great for anyone who might be dealing with a gluten intolerance too! They can be cooked up dairy free as well so they’re amazing for special dietary needs.

How to Make Sweet Potato Pasta

1. Peel sweet potatoes.
2. Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta.
3. Melt butter in large skillet over medium high heat.
4. Add sage, garlic powder, and salt (if using).
5. Add sweet potato zoodles.
6. Stir and toss until tender (approx. 3 to 5 min).

Recipe Tips

• Our sweet potato pasta noodles are the most flavorful when you serve immediately.
• If you love roasted sweet potato, you’re going to love this pasta swap. We prefer sweet potatoes over white potatoes, although those can also have nutritional value too!
• You could serve the sweet potato pasta with a creamy sauce, or a simple pasta sauce. We think these are perfectly wonderful without an additional pasta sauce.

Healthy Eating Plan Points

Weight Watchers Points

3 2023 Plan Points | 5 Freestyle Points

21 Day Fix Sweet Potato Pasta

The entire recipe is 6 Teaspoons and 6 Yellow depending on the size of your sweet potatoes. Use your containers to measure the potatoes if you are unsure!

Depending how you decide to use this recipe, as a base, a side dish, etc. you can measure accordingly with your yellow containers. Just remember that for each Yellow you need to count a Teaspoon as well!

2B Mindset

This recipe makes an excellent choice for Fiber Filled Carbohydrates. Your FFC’s vary based on which meal of the day so you can measure out your portions accordingly! Add some protein like these teriyaki turkey meatballs and some veggies and you’ll be on your way to an excellent 2B Mindset meal.  

Looking for more healthy recipes?

If you are searching for more delicious 21 Day Fix recipes you can find them right here. I’ve included a few that would go great with sweet potato pasta zoodles!

• Healthy Teriyaki Meatballs
• Instant Pot Mini Meatloaf
• Turkey Swedish Meatballs in the Instant Pot
• Steak Fajita Recipe with Zoodles

Print

How to Make Sweet Potato Pasta

Our sweet potato pasta is a healthy, gluten free pasta alternative that tastes delicious.

Course Side Dish

Cuisine American

Keyword Sweet Potato Linguini

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 92kcal

Author Becca Ludlum

Equipment

• Spiralizer
• Enameled Cast Iron Pan
• Kitchen Knife

Ingredients

• 2 tbsp butter
• 1 tsp sage ground
• 1 tsp garlic powder
• salt to taste
• 3 sweet potatoes long ones make for pretty noodles!

Instructions

• Peel potatos 3 sweet potatoes
• Use a spiralizer with a coarse shred or flat blade to make the sweet potato pasta
• Melt butter in large skillet 2 tbsp butter
• Add sage, garlic powder, and salt 1 tsp sage, 1 tsp garlic powder, salt
• Add potato zoodles
• Stir and toss over medium high heat until tender (approx. 3 to 5 min)

Notes

21 Day Fix: Entire Recipe is 6 T and 6 Y

WW: 3 2023 Plan Points | 5 Freestyle Points

Nutrition

Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9340IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

The post How to Make Sweet Potato Pasta appeared first on My Crazy Good Life.

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

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

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

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

Where’s the Recipe?

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

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

Ingredients

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

How to Make Banana Oatmeal Chocolate Chip Cookies in the Oven

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix or Portion Fix

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

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

Weight Watchers

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

More Delicious Recipes

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

Print

Banana Oatmeal Chocolate Chip Cookies

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

Course Dessert

Cuisine American

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

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 98kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

SaveSave

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

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

Where is the recipe?

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

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

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

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

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

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

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

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

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

Ingredients in Instant Pot Sweet Potatoes:

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

How to cook whole sweet potatoes in the Instant Pot

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

Recipe Tips:

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

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

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

Top your cooked Instant Pot Sweet Potato with:

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

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

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

Weight Watchers:

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

2B Mindset:

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

More healthy Sweet Potato recipes

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

More basic Instant Pot recipes:

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

Print

Perfect Instant Pot Sweet Potatoes

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

Course Side Dish

Cuisine American

Keyword instant pot, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 447kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 4 sweet potatoes
• 1 cup water

Instructions

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

Notes

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

Recipe Tips:

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

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

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

Weight Watchers:

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

2B Mindset:

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

Nutrition

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

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

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

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

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

Where’s the recipe?

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

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

Ingredients in Cauliflower Fried Rice

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

How to cook cauliflower rice in the Instant Pot

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

How to cook cauliflower fried rice in the slow cooker

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

Make this cauliflower fried rice on the stove top

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

Recipe tips

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

Healthy Eating Plans

21 Day Fix Healthy Cauliflower Fried Rice

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

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

Weight Watchers

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

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

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

Trim Healthy Mama

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

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

Looking for more healthy Asian recipes like this fried rice?

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

Print

Healthy Cauliflower Fried Rice

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

Course Main Course

Cuisine Chinese

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 362kcal

Author Becca Ludlum

Equipment

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

Ingredients

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

Optional ingredients: Salt, Pepper, and Cheese

Instructions

Instant Pot:

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

Stove Top:

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

Slow Cooker:

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

Video

Notes

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

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

Nutrition

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

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

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Weight Watchers Chicken Sausage Vegetable Casserole

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

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

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

Recipe Tips

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

Healthy Eating Plan Points

Weight Watchers Points

WW Points Per Serving

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

Looking for more delicious Weight Watchers chicken recipes?

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

Print

Weight Watchers Chicken Sausage Vegetable Casserole

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

Course Main Course

Cuisine American

Keyword Weight Watchers Casserole

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 340kcal

Author Becca Ludlum

Equipment

• Cutting Board
• Kitchen Knife
• Baking Dish

Ingredients

Ingredients

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

Instructions

Instructions

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

Notes

WW Points Per Serving

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

 

Nutrition

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

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