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

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

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

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

Where’s the recipe?

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

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

Ingredients

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

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

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

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

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

This method takes about 30 minutes from start to finish.

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

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

How to make Weight Watchers Stuffed Pepper Soup on the Stovetop

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

Recipe Tips

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

Healthy Eating Plan Points – Weight Watchers

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

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

Miss the “old” recipe?

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

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

More Weight Watchers recipes

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

Print

Weight Watchers Stuffed Pepper Soup

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

Course Main Course

Cuisine American

Keyword Weight Watchers Stuffed Pepper Soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 Servings

Calories 139kcal

Author Becca Ludlum

Equipment

• Crockpot
• Kitchen Knife
• Instant Pot 6 qt

Ingredients

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

US Customary – Metric

Instructions

Crock Pot

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

Pressure Cooker

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

Stove Top

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

Video

Notes

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

Nutrition

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

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

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

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

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

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

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

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

Where’s the Recipe?

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

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

Ingredients in Pumpkin Pie Wonder Whip

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

How to Make Pumpkin Pie Wonder Whip

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

Recipe Tips

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

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

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

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

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

2B Mindset

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

More Wonder Whip Recipes

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

Print

Pumpkin Pie Wonder Whip Recipe

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

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

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

Instructions

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

Notes

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

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

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

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

Nutrition

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

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

This Healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe and perfect for my dill pickle lovers. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, as a healthy chicken salad sandwich, or as a salad topping.

Where’s the Recipe?

My readers come from all levels of experience in the kitchen, and I receive a ton of questions about my recipes from new cooks.

To better serve all of my readers, I add a lot of helpful information in all of my posts. This includes: recipe tips, detailed cooking instructions, and diet information. Some of these may be useful to you and others may be some that you already know. 

If you’d like to skip over all of the extra information, please scroll to the bottom of the page, where you will find the easy to print recipe for this dill pickle version of the classic chicken salad recipe.

Ingredients in this Healthy Dill Pickle Chicken Salad

• Chicken breast: chicken breast is low in calories, high in protein, and is rich in an array of important nutrients. I typically make my chicken for this recipe in the Instant Pot, but you can also use leftover grilled chicken or rotisserie chicken. You’ll want to read this post about homemade rotisserie chicken vs store bought, but using rotisserie chicken allows you to skip cooking the chicken and just make the sauce and chop the pickles.
• Vinegar: white vinegar is what I use and adds a nice tart flavor to chicken salad recipes.
• Chopped dill pickles: I like to use 1/2 pickles and 1/2 cucumbers to cut the sodium down. I mix them together and allow them to sit in the pickle jar for a bit while I make the rest of the recipe. The dill pickle juice makes the cucumbers taste more like pickles.
• Plain Greek yogurt: Greek yogurt is loaded with probiotics, and can promote gut health.  It is a wonderful replacement for mayonnaise or miracle whip in healthy recipes.
• Cottage cheese: Blended cottage cheese is taking over the healthy eating world. It’s a great substitute to clean up recipes, and the best part is that cottage cheese is high in protein, packed with nutrients, and low in calories. My method of blending cottage cheese and greek yogurt together gives you a creamy base but makes it so you truly cannot tell that you are eating either ingredient. 
• Parsley: using fresh parsley is a delicious way to brighten up this easy chicken salad recipe.
• Dill: I love using fresh dill for this recipe. 
• Chives: chives or green onions add tons of flavor to this recipe.
• Garlic: I love to use fresh garlic cloves, but garlic powder will work too.
• Black pepper

Instant Pot Directions

1. Add the chicken and vinegar to the Instant Pot insert.
2. Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles (with cucumbers if you’ve chosen to use them) into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad on the Stove Top

1. Add the chicken and vinegar to a sauce pan.
2. Cover the sauce pan with a lid and cook the chicken on medium high heat for 15-20 minutes or until the chicken is cooked through.
3. In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

How to make Healthy Dill Pickle Chicken Salad in the Crock Pot

1. Add the chicken and vinegar to your slow cooker.
2. Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
3. In a food processor or blend mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth.
4. Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
5. Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
6. Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip.

Recipe Tips

• This very tasty pickle chicken salad recipe can be eaten in so many ways. It’s delicious as a dip, stuffed into mini bell peppers, topped on a salad, or made into lettuce wraps or sandwiches. 
• If you have a small food processor or blender, don’t make yourself crazy by trying to fit the entire recipe in it. Mix it in small batches and transfer to a mixing bowl to get it all blended and chopped up.
• If you don’t have a food processor or blender to cut this recipe up, no worries! You can shred the chicken and mix the sauce in. It’ll be longer strands of chicken, but absolutely edible in any form (as a dip, etc) and still delicious.
• This is a great recipe for meal prep and can be stored in an airtight container in the fridge for 5-6 days.

Healthy Eating Plans

21 Day Fix

For the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.  

Pickle fans rejoice! Pickles were added to the Ultimate Portion Fix in 2019. I know a lot of you love pickles and were bummed that they weren’t on the approved food list before.

I do (personally) caution you against using your green container for pickles. There is a huge difference between fresh cucumbers and cucumbers that have been brined in salt and vinegar and often sugar. As pickles are considered a green container on the 21 Day Fix now, I will still not use them more than once every few weeks at the most. Not sure what the Beachbody team is thinking about adding pickles to the list as a green, but they must have a good reason.

For this recipe, I like to use half dill pickles and half cucumbers. They sit together in a bowl together while I’m preparing the rest of the recipe. The taste is not compromised at all this way. It cuts the sodium of the pickles in half, too!

Weight Watchers

One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and lowfat cottage cheese.

Pickles are very high in sodium and though they are 0 points on Weight Watchers, they can easily stall your weight loss or even cause weight gain while you’re trying to lose weight.

I calculated the points for this recipe online using the calculator provided on the Weight Watchers website.

Trim Healthy Mama

This is a THM-S recipe – if using full fat cottage cheese and Greek yogurt, dill pickles (not bread and butter type), and make sure that sugar hasn’t been added to the pickles. You’d be surprised where you find sugar!

More Healthy Dip Recipes

• Healthy Buffalo Chicken Dip I have to admit that this one is my favorite. I always have some made in the freezer, and I love having it for lunch and an easy snack.
• Healthy Crack Chicken Recipe Again, a super versatile recipe that can be made multiple ways. It can also be cooked in the Instant Pot, on the stove, or in a Crock Pot.
• Healthy Spinach Artichoke Dip This dip (actually, all of the ones in this list) uses cottage cheese and Greek yogurt to get the creaminess without the calories. This is another favorite!
• This easy and Healthy Elote Dip Recipe is a crowd pleasing side dish. If you love the flavors of Mexican Street Corn, you’ve got to give this Mexican Corn Dip recipe a try!
• Spicy Mexican Corn Dip I’d say that this hot Corn Dip is good, or easy, or popular–but seriously, it’s amazing. And it’s gotten a healthy makeover!

Print

Healthy Dill Pickle Chicken Salad

This healthy Dill Pickle Chicken Salad is a delicious low carb chicken salad recipe. A similar and healthy Chick-Fil-A chicken salad alternative, you can enjoy the salty and creamy recipe as a dip, on a sandwich, or as a salad topping.

Course Appetizer, Main Course

Cuisine American

Keyword Dill pickle chicken salad, healthy snack

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 135kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

• 1 pound chicken breast about 2 breasts
• 1/3 cup vinegar I use white
• 3/4 cup plain Greek yogurt I prefer 2%
• 3/4 cup cottage cheese
• 1 tsp garlic
• 1 tsp black pepper
• 1 tbsp fresh chives chopped (or 1 tsp dried)
• 1/2 tbsp fresh dill chopped (or 1/2 tsp dried)
• 1 tbsp fresh parsley chopped (or 1 tsp dried)
• 1 cup dill pickles chopped, please see note in post about using 1/2 pickles and 1/2 cucumbers

US Customary – Metric

Instructions

Instant Pot Directions:

• Add the chicken and vinegar to the Instant Pot insert. 1 pound chicken breast, 1/3 cup vinegar
• Close the lid and turn the pressure valve to sealing. Cook the chicken on high pressure using the manual or pressure cook setting for 10-12 minutes. Let the pressure release naturally for at least 10 minutes before doing a quick release.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Stove Top Directions:

• Add the chicken and vinegar to a sauce pan. 1 pound chicken breast, 1/3 cup vinegar
• Cover the sauce pan with a lid and cook the chicken on medium high temperature for 15-20 minutes until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender, then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Slow Cooker Directions:

• Add the chicken and vinegar to your slow cooker. 1 pound chicken breast, 1/3 cup vinegar
• Cover the slow cooker with the lid and cook the chicken on high heat for 2-3 hour, low heat for 4-5 hours, or until the chicken is cooked through.
• In a food processor or blender, mix together the Greek yogurt, cottage cheese, garlic, and pepper until smooth. 3/4 cup plain Greek yogurt, 3/4 cup cottage cheese, 1 tsp garlic, 1 tsp black pepper
• Remove the lid from the food processor or blender then add the chicken to the food processor. You may need to break the chicken breasts in half so that they fit.
• Use the food processor or blender to shred the chicken and mix it with the sauce. It will only take about 5-15 seconds to shred the chicken.
• Take off the lid and remove the blade. Fold the chives, dill, parsley, and dill pickles into the dip. Garnish and serve with sliced veggies to dip. 1 tbsp fresh chives, 1/2 tbsp fresh dill, 1 tbsp fresh parsley, 1 cup dill pickles

Video

Notes

21 Day Fix container counts for the entire recipe: 6 red containers, 1 green container. Per serving: 1 red container, 1/6 green container.

Weight Watchers: One serving of this recipe (about 3/4 cup) is 0 2023 Points, 1 Blue Plan Point, 2 Green Plan Points, and 1 Purple Plan Point when you use fat free Greek yogurt and fat free cottage cheese.

Nutrition

Calories: 135kcal | Carbohydrates: 3g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 423mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

The post Healthy Dill Pickle Chicken Salad appeared first on My Crazy Good Life.

Weight Watchers Buffalo Chicken Dip is one of my favorite recipes to make for healthy game days. It’s a great option for when you’re craving buffalo chicken wings but don’t want to blow all of your myWW points. 

For this recipe I’ve ditched the unhealthy cream cheese and used a blended mixture of cottage cheese and Greek yogurt–blended is important because the cottage cheese loses its chunky texture and the Greek yogurt loses its tangy flavor. The best part is, this WW Buffalo Chicken Dip is a zero points recipe for blue and purple plans, as well as for the new 2023 points plan!

Where’s the recipe?

I am committed to providing a ton of helpful information in each recipe to better serve all of my readers–from beginner cooks up to advanced ones. I include recipe tips, meal prep information, and WW smart points and information in each post.

If you’d like to skip over the detailed information, simply scroll to the bottom of the page where you will find the printable recipe card for this Weight Watchers Buffalo Chicken Dip with Greek yogurt.

Ingredients in Weight Watchers Buffalo Chicken Dip

• Chicken breasts: boneless chicken breast are an excellent source of lean protein. Studies show that increasing your protein intake can help you feel fuller for longer. Sign me up!
• Fat free Cottage cheese: Fat free cottage cheese is low calorie and has fewer points than the full fat version. Blending the cottage cheese with the Greek yogurt creates a creamy texture that’s perfect for this healthier buffalo chicken dip.
• Fat free plain Greek yogurt: Same thing goes with the yogurt. Fat free Greek yogurt is what makes this a zero point buffalo chicken dip.
• Frank’s Hot Sauce: Not buffalo wing sauce–just original Red Hot. 
• Ranch seasoning: No need to buy ranch dressing, you can easily make your own, healthier, ranch seasoning with just a few simple ingredients. These are my favorite spices to make up that ranch flavor: garlic powder, onion powder, dill, parsley, pepper.

How to Make WW Buffalo Chicken Dip in the Instant Pot

1. Cook the chicken: First, add your frozen chicken breasts to the Instant Pot and then cover them with 1 cup of water. Close and lock the lid, and then turn the pressure valve to Sealing. Select Pressure Cook (high) and set the timer for 12 minutes.
2. Prepare the Buffalo Ranch Sauce: Next add cottage cheese, Greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Then blend on high until well combined and smooth. This will take about one minute. You may have to stop and scrape the sides to evenly mix it all together.
3. Natural Release: Once the cooking time is complete, allow the pressure to naturally release (this means don’t manually move the valve back to Venting. Allow the pot to sit, untouched, until the steam releases slowly on its own. This will allow the chicken to retain the most moisture and not be dry).
4. Shred the Chicken: When the pressure valve drops, remove the lid of your Instant Pot, and then drain and shred your chicken. I love using a stand mixer to shred meat, but two forks works just as well.
5. Make the dip: Turn your Instant Pot to sauté and add the contents of your blender. Once the sauce begins to bubble, turn off the heat and add the shredded chicken breast.
6. Brown the top (optional): If you’d like, pour the contents of your pot into a baking dish and stick the dip under the broiler to brown for a minute or so!
7. Serve: Top as desired with goat cheese, blue cheese, or diced green onions. Serve immediately or refrigerate and serve cold.

How to Make Weight Watchers Buffalo Chicken Dip in the Crock Pot

1. Place chicken in the slow cooker and cook on high for 4 hours.
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. 
3. Shred your cooked chicken and stir in the sauce from your blender. 
4. Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

How to Make WW Buffalo Chicken Dip on the Stove

1. First, place your chicken in a large pot and cover with water. Then boil over high heat for about 15 minutes or until chicken is cooked and reaches 165 degrees.  
2. While your chicken cooks, prepare the buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. 
3. Next, drain and shred your chicken and then stir in the sauce from the blender. 
4. Finally, top as desired with shredded cheese, goat cheese, blue cheese crumbles, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Recipe Tips

• Use a stand or hand mixer to easily and evenly shred your chicken
• This is a great recipe for meal prep because it freezes and reheats well. This recipe keeps in the fridge for up to 6 days. Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like Greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with 1/4 cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, not buffalo sauce, to keep your personal points low. Buffalo sauce has SO many unnecessary extra ingredients that can cause weight retention and/or gain. I love using this easy recipe to satisfy my craving for buffalo wings.
• To use rotisserie chicken in this recipe, skip cooking the chicken and head right into blending your cottage cheese, Greek yogurt, and spices.
• Here are some of my favorite ways to serve this skinny buffalo chicken dip:
  • Stuffed inside mini bell peppers
  • As a dip for carrots, celery sticks, and cucumbers
  • As a dip with whole wheat crackers
  • In a pita
  • In a tortilla wrap
  • On top of a salad
  • With tortilla chips

Weight Watchers Points

I used the WW app to calculate the points for this healthy appetizer.

For every 1/2 cup serving, count 0 2023 Points, 0 Blue Plan Points, 3 Green Plan Points, and 0 Purple Plan Points.

More Delicious WW Dip Recipes

These Weight Watchers Recipes have points already calculated for you for Blue, Green, and Purple myWW plans as well as 2022/2023 Points Plan:

• Weight Watchers Crack Chicken Dip
• Healthy Spinach Artichoke Dip
• Dill Pickle Chicken Dip
• Spicy Mexican Corn Dip
• Buffalo Cauliflower Dip with Chicken

Print

Weight Watchers Buffalo Chicken Dip

This Weight Watchers Buffalo Chicken Dip with Greek Yogurt is a high protein recipe that's easy to make in the Instant Pot, Crock Pot, or right on the stove.

Course Appetizer

Cuisine American

Keyword Buffalo Chicken Dip, healthy, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 157kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Food processor

Ingredients

• 2 lbs chicken breasts frozen
• ¾ cup cottage cheese 1%
• ¾ cup Greek yogurt plain fat free
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill
• ½ tsp dried parsley
• ¼ tsp black pepper
• ¾ cup hot sauce Frank's Hot Sauce, not buffalo sauce

Optional toppings: Shredded cheddar cheese, goat cheese, green onions

Instructions

Instant Pot:

• Add your frozen chicken breasts to the Instant Pot and cover with 1 cup of water. Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 12 minutes. 2 lbs chicken breasts
• Add cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to evenly mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Once the cooking time is complete, allow the pressure to naturally release. When the pressure valve drops remove the lid. Drain and shred your chicken. I love using a stand mixer to shred it, but two forks work as well.
• Turn your Instant Pot to Sauté and add the contents of your blender. Once the sauce begins to bubble turn off the heat and add your shredded chicken.  
• Top as desired with shredded cheese, goat cheese, or green onions. Serve immediately or refrigerate and serve cold. This is a great recipe for meal prep. Place individual servings in separate containers and refrigerate or freeze until ready to eat.

Crockpot:

• Place chicken in the crockpot and cook on high for 4 hours. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to make sure all of the ingredients mix. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ¼ tsp black pepper, ¾ cup hot sauce
• Shred your cooked chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Stovetop:

• Place your chicken in a large pot and cover with water. Boil over high heat for about 20 minutes or until chicken is cooked and reaches 165°F. 2 lbs chicken breasts
• While your chicken cooks prepare your buffalo ranch sauce by adding cottage cheese, greek yogurt, garlic powder, onion powder, dill, parsley, black pepper, and Frank’s Hot Sauce to your blender or food processor. Blend on high until well combined and smooth. This will take about a minute. You may have to stop and scrape the sides to mix evenly. ¾ cup cottage cheese, ¾ cup Greek yogurt plain, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried dill, ½ tsp dried parsley, ½ tsp dried parsley, ¾ cup hot sauce
• Drain and shred your chicken and stir in the sauce from your blender.
• Top as desired with shredded cheese, goat cheese, or green onions and serve immediately or allow to chill in the refrigerator and serve cold.

Video

Notes

Weight Watchers Plan Points: 

Each serving size is ½ cup. Using fat free yogurt and cottage cheese, 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points | 2023 Points: 0

Counts do not include optional toppings.

Recipe tips

• Use a hand or stand mixer to easily and evenly shred your chicken every time.
• This recipe keeps in the fridge for up to 6 days, so it is great for meal prep.
• Freeze in individual servings for quick, easy lunches or snacks on the go.
• Don’t worry if you don’t like greek yogurt or cottage cheese (I don’t like them individually either). I promise you will never know they’re in there.
• You can start with ¼ cup of hot sauce and work your way up to dial in your perfect spice level. 
• Use hot sauce, do not use buffalo sauce because it has so many filler ingredients.

Nutrition

Calories: 157kcal | Carbohydrates: 2g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 915mg | Potassium: 464mg | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

The post Weight Watchers Buffalo Chicken Dip appeared first on My Crazy Good Life.

These zero point breakfast recipes can help you prep, plan, and keep your points in check!

Which points plan are these recipes calculated for?

All of these recipes and ideas are calculated for the Weight Watchers Green/Blue/Purple program as well as the new 2023 points plan. I know from time to time WW updates their programs and it can be confusing to know which recipes and roundups you find are up to date and which ones are not.

Can I make an entire zero point meal plan?

No, and I’ll explain why eating only zero point meals is not a good idea. The Weight Watchers program is designed to work within a healthy range. Your daily healthy range will be determined on the app but it’s usually between -5 and +10 of your daily recommended points.

The program teaches you how to make smart and healthy choices about portion control, processed versus whole foods, and more. It’s important to keep in mind that your body needs more than just the zero points foods that you’ll find on the food list.

Eating well and seeing results on the WW program is possible but you won’t continue to see the results you desire if you are only eating zero point foods. You will also likely start to get bored of them, lose energy, and be more likely to quit.

Use these zero point breakfast recipes to help you on days when you know you’ll need more points in the afternoon, times when your weekly points are running low, or spice them up with foods that have points when you can!

Zero point recipes, meals, and foods should be incorporated into your healthy meal plan, they shouldn’t take over.

Weight Watchers Zero Point Breakfast Recipes

Let’s take a look at some of my favorite Weight Watchers breakfast recipes. These are all 0 points recipes that you can use to start your day off right!

If you are not on the Weight Watches or WW program you don’t need to worry about the points, all you really need to know is that you are eating a healthy and nutritious meal!

DIY Just Crack an Egg Recipe

View Recipe

Weight Watchers Turkey Sausage Recipe

View Recipe

Turkey Chorizo Breakfast Casserole with Eggs

View Recipe

Weight Watchers Banana Pancakes

View Recipe

Healthy Egg Salad Recipe

View Recipe

Apple Cinnamon Wonder Whip Recipe

View Recipe

Weight Watchers Egg Bites

View Recipe

Why are zero point recipes a good way to start the day?

Starting your Weight Watchers day off with a zero point breakfast is a great idea because it leaves you all of your points for the rest of the day. You never know where your day is going to take you, right?

What if you get asked out for dinner later but you’ve already used a good chunk of your WW points for the day? Weekly points running low? Bummer. Now you have to be boxed in on your choices for dinner.

When you begin the day with a low or no points breakfast you leave yourself plenty of wiggle room for the rest of the meals and snacks throughout the day.

Another reason I really like to start the day with zero point breakfast recipes is the fact that they make me feel good! I’m encouraged when I have a delicious meal to start my day that doesn’t cost me any of my daily or weekly points.

Starting the day off full, satisfied, and feeling great about my healthy meal plan helps me make good choices throughout the rest of the day as well!

Don’t have time for a full blown breakfast recipe?

If you don’t have time for a full blown breakfast recipe you can use these zero point breakfast foods to get you started on the right foot for the day!

• Bananas
• Eggs (in any form but also hard boiled eggs travel well)
• Apples
• Raw veggies
• Plain fat free greek yogurt
• Berries
• Thin sliced deli chicken or turkey breast
• Lettuce wraps with ground chicken breast or the homemade turkey patties I make

More Weight Watchers resources

Here are some of my other favorite Weight Watchers resources to share. You can never be too prepared!

• Weight Watchers Zero Point Lunch and Dinner Recipes
• Weight Watchers Instant Pot Meal Prep
• Weight Watchers Mexican Recipes
• Free Weight Watchers Printables For Measurements & Points
• Weight Watchers Instant Pot Recipes with Points

The post Weight Watchers Zero Point Breakfast Recipes appeared first on My Crazy Good Life.

I use this method to make Instant Pot hard boiled eggs every single time. I can make enough hard boiled eggs to fill all of my meal prep needs and have some for a healthy snack for the family to snack on! 

When you need to make some hard boiled eggs in a hurry this is the best way to make them. There’s no muss, no fuss, no waiting for water to boil, they’re done in just 5 quick minutes. Get ready to enjoy the perfect hard-boiled eggs made perfect in the Instant Pot! 

This is just another one of the many ways that the Instant Pot makes things so much quicker and easier. Everything from Instant Pot Meal Prep, to less hands on cooking time in the kitchen. The Instant Pot makes cooking a breeze.  

If you haven’t purchased one, click here to see which Instant Pot is right for you! You’ll see all of the features, accessories, uses, and more.

Where’s the Recipe?

Here at My Crazy Good Life we have a range of readers who use our recipes. Some are beginners in the kitchen, while others are pros. With this in mind, we are dedicated to providing detailed instructions, recipe tips, nutrition information, healthy eating plan information, and more! 

If you are feeling confident and ready to start, simply scroll down to the bottom of the page to find our easy to print Perfect Instant Pot Hard Boiled Eggs recipe. 

Ingredients in Perfect Instant Pot Hard Boiled Eggs

• Eggs: Large eggs, medium eggs, whatever you have on hand. Just be sure to use fresh eggs, not old eggs. The age of the egg has a lot to do with how your hard-boiled eggs will turn out! 
• Water: Water is key for all forms of pressure cooking. The water at the bottom of the rack will boil and create the pressure to cook the eggs. 

How to Make Perfect Instant Pot Hard Boiled Eggs in the Instant Pot

1. Place metal rack or egg trivet inside the Instant Pot.
2. Places eggs on top of the metal rack.
3. Add 1 cup of water to the bottom of your Instant Pot if using a 6-quart IP. If using an 8-quart IP, increase the water to a 1 1/2 cups.  
4. Close, and place the lid on the instant pot making sure the steam valve is sealed. 
5. Set the manual/high pressure/pressure cook setting for 5 minutes.
6. Use the natural release for 5 minutes, then quick pressure release the rest of the remaining pressure.
7. Transfer the eggs to an ice cold water bath.
8. Peel and enjoy!

Recipe Tips

• Cooking eggs in the Instant Pot make the best hard boiled eggs. 
• I’ve boiled as few as 5 and as many as 18 eggs at one time in my Instant Pot with no time change, there is no specific amount that is required or necessary for the hard boil eggs to turn out perfectly. 
• Instant Pot Hard Boiled Eggs High Altitude: Elevation affects the cook time because the Instant Pot needs more time to cook in higher elevation. If you live at high altitude, you might have to add a minute or two to your cook time. Our high-altitude guide can help you nail down the perfect amount of time necessary for cooking your eggs. 
• Egg age is also important, I find the fresher the eggs the more likely i’ll end up with perfect hard boiled eggs. 
• If you prefer soft-boiled eggs, cook for 4 minutes and manually quick release immediately after the cooking process.
• The ice bath is key and important to have as much ice as possible. It stops the cooking process and helps you avoid getting the green rings that appear on eggs if you overcook the eggs. The green rings aren’t harmful, just ugly. 
• If you have any eggs remaining, store any peeled eggs in an airtight container. Unpeeled eggs will remain fresh for up to five days in the refrigerator. 
• You might modify the amount of time the eggs cook in the instant pot. Give it a few times and be gracious with your learning curve–you’ll find the perfect amount of time that will yield your favorite type of boiled egg and consistency of the egg yolks.

Healthy Eating Plans

Weight Watchers

Serving size: 1 egg

0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

21 Day Fix / Portion Fix

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Other Delicious Egg Recipes

• Healthy Egg Salad (without peeling eggs!)
• Instant Pot Cauliflower Potato Salad
• Tuna Macaroni Salad
• Healthy Starbucks Egg Whites Bites

Print

Perfect Instant Pot Hard Boiled Eggs

You might not think that hard boiled eggs are a pain to make…unless you’ve been there, struggling to peel them, only to realize that they are either over or under boiled.

Course Snack

Cuisine American

Keyword hard boiled eggs, instant pot

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 3 person

Calories 126kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet
• Sealing Rings

Ingredients

• 6 Eggs
• 1 Cup Water (for 6 qt Instant Pot)

Instructions

• Place metal rack or trivet inside the Instant Pot.
• Places eggs on the metal rack. 6 Eggs
• Add 1 Cup of water to the bottom of the Instant Pot. 1 Cup Water
• Use the manual setting for 5 minutes.
• Allow the pressure/steam to release naturally for 5 minutes, then release steam manually.
• Place hard boiled eggs in cold water.
• Peel and enjoy

Video

Notes

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Weight Watchers 1 Egg: 0 Points on the 2023 Plan| 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 129mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

The post Perfect Instant Pot Hard Boiled Eggs appeared first on My Crazy Good Life.

A Wonder Whip is simply yogurt that you flavor yourself. I’ve got 21 ideas below, but the options are endless. And while the sweet Wonder Whips are my preferred recipes, I have a few ideas for savory Wonder Whips as well that are just as delicious. 

What is a Wonder Whip?

Wonder Whips are a delicious dessert or snack that was invented by Ilana Muhlstein, the creator of 2B Mindset. It’s essentially a protein packed, whipped yogurt snack that you serve chilled. They are excellent year round and can be eaten like a cup of yogurt, a dip, or even a delicious pie filling that will satisfy your sweet tooth. 

Wonder Whips are a healthy dessert choice, and they’re perfect for eating when on several healthy eating plans – 21 Day Fix / Portion Fix, 2B Mindset, and even Weight Watchers (most whips are about 1 point). I love that they’re easy to customize and since they’re made with a high protein base of tart Greek yogurt, they will help you stay full and satisfied.

Where are the recipes? 

For these Wonder Whip recipes, several of them have their own recipe page and several are written just below. If you’re looking for one specifically, you can use the Table of Contents towards the top of the post to quickly find them. 

Recipe Tips

• You can store Wonder Whips in the refrigerator for about 5 days, but I honestly think they’re best when you make them up the night before you plan on eating them. 
• If using Oikos Triple Zero yogurt, you shouldn’t need to add any of the Stevia to them. If you’re using unflavored Greek yogurt, that’s when you’ll want to add a pinch or two of Stevia or even a touch of maple syrup if you prefer. 
• Whipping these with a small milk frother or a small electric mixer on low speed is perfect, but they’re just as delicious (though not as mousse-like) when you whip them up with a fork. Whipping these isn’t quite like egg whites – there will be no stiff peaks – but you’ll get a slightly creamier consistency than eating traditional Greek yogurt. 
• There are a few different ways you can personalize these desserts, like by adding cacao nibs or chocolate chips – just be mindful of any healthy eating plan that you’re on before making these changes. 
• Different brands of yogurt will “whip” up differently. I recommend experimenting to get your favorite texture.
• The best way I’ve found to make these is to dump the Greek yogurt and other ingredients into mixing bowls and mix together, then return to the yogurt cup or your airtight container for storage. 

21 Wonder Whip Recipes To Try

Please note that all of these Wonder Whip recipes have 3/4 cup of Greek Yogurt as a base. If you’re counting calories or containers, each fruit or ingredient added could increase the calories, points, or containers of these recipes.

The great protein base in these recipes is what helps them be considered a healthy dessert recipe– 

Banana Wonder Whip

Ingredients for Banana Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 banana (chopped small)
• A pinch of Stevia, if needed 
• 1 teaspoon banana extract, if you have it. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Black Plum Wonder Whip

Ingredients for Black Plum Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1 small black plum, I cut these with kitchen scissors
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Blackberry Wonder Whip

Ingredients for Blackberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup blackberries, smashed
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Blueberry Wonder Whip

Ingredients for Blueberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 cup blueberries, crushed with a fork
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Cantaloupe Wonder Whip

Ingredients for Cantaloupe Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup cantaloupe, chopped into small pieces
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Cherry Wonder Whip

Ingredients for Cherry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 12 cherries, pitted
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Kiwi Wonder Whip

Ingredients for Kiwi Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup kiwi fruit, smashed
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Peach Wonder Whip

Ingredients for Peach Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/4 cup peach (chopped small)
• 1 teaspoon fresh peach juice
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Pear Wonder Whip

Ingredients for Pear Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup pear (chopped small)
• 1 pinch of Stevia, if needed 
• A sprinkle of cinnamon on top. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Mango Wonder Whip

Ingredients for Mango Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup mango, chopped small
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Strawberry Wonder Whip

Ingredients for Strawberry Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 5 strawberries, chopped small or smashed (aim for 1/2 cup)
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

Walnut Wonder Whip

Ingredients for Walnut Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 8 walnut halves
• A pinch of Stevia, if needed 
• 1 teaspoon walnut extract, if you have it. 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1 blue container, 1 teaspoon if using Stevia | WW 2023 Points: 3)

Watermelon Wonder Whip

Ingredients for Watermelon Wonder Whip: 

• 3/4 cup plain Greek yogurt
• 1/2 cup watermelon, chopped into small pieces
• A pinch of Stevia, if needed 
• Directions: Mix in a blender to whip. (Portion Fix: 1 red container, 1/2 purple container, 1 teaspoon if using Stevia | WW 2023 Points: 0)

More Wonder Whip recipes 

• Pumpkin Pie Wonder Whip It doesn’t have to be pumpkin season to enjoy this delicious dessert!
• Chocolate Peanut Butter Wonder Whip This recipe uses peanut butter powder, but you can also use regular peanut butter. I use peanut butter without the added palm oils or sugar. The peanut butter whips are hands down my favorite. 
• Chocolate Mint Wonder Whip Recipe The chocolate in this recipe is cacao powder, which is a great way to satisfy your chocolate craving without sugar. 
• Lemon Meringue Wonder Whip I love the light flavor of this one, and I also love using this as a pie filling during the holidays! 
• Key Lime Pie Wonder Whip Another light flavor that fits great in a pie crust! 
• Mocha Wonder Whip Perfect for breakfast with the addition benefit of caffeine. 
• Apple Cinnamon Wonder Whip Recipe So delicious – this is another of my favorites. 
• Cherry Pie Wonder Whip This is my favorite thing to make when cherries are in season.

One of the main reasons I love these Wonder Whip recipes is because they are packed with protein. They help crush my cravings for sweets but they also do a good job of keeping me feeling full and satisfied. It’s not a wasted snack or empty calories.

These Wonder Whip recipes also have a good amount of dietary fiber so for those of you on the Weight Watchers program these are a nice dessert or snack choice as well! Many of these Wonder Whips are zero points, which makes them a perfect WW snack. 

The post Wonder Whip Recipes You Have To Try appeared first on My Crazy Good Life.

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

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

Where’s the recipe?

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

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

Ingredients in Healthy Egg Salad Recipe

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

How to this make Healthy Egg Salad Recipe

Instant Pot:

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

Oven:

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

Crockpot/Slow Cooker:

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix

Servings: 4

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

Container Counts Full Recipe:

5 Red

1/2 Green

Container Counts Per Serving:

1 1/4 Red, negligible green

Weight Watchers Points

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

Trim Healthy Mama

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

Healthy Recipes for your Lunch Meal Plan

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

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Healthy Egg Salad Recipe

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

Course Main Course

Cuisine American

Keyword Egg Salad

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 158kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Kitchen Knife
• Cutting Board

Ingredients

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

optional: Salt and pepper to taste

Instructions

Instant Pot:

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

Oven:

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

Slow cooker:

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

Video

Notes

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

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

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

Nutrition

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

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

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

Where’s the recipe?

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

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

Ingredients for this Weight Watchers Turkey Sausage Recipe

Sweet Sausage Ingredients

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

Savory Sausage Ingredients

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

How To Make this Weight Watchers Turkey Sausage Recipe

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

Recipe Tips

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

Weight Watchers Points

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

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

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

Looking for more easy Weight Watchers recipes?

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

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Weight Watchers Turkey Sausage Recipe

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

Course Breakfast

Cuisine American

Keyword Breakfast Sausage, Homemade Sausage, Weight Watchers

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 285kcal

Author Becca Ludlum

Equipment

• Baking Sheet
• Slip Mat
• Mixing Bowls

Ingredients

Ingredients:

Sweet Breakfast Sausage

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

Optional: salt to taste

Savory Breakfast Sausage

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

Optional: salt to taste

US Customary – Metric

Instructions

Directions:

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

Notes

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

Nutrition

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

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

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

Where’s the recipe? 

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

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

Ingredients in these Chicken Gyro Bowls

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

Ingredients in the Homemade Tzatziki Yogurt Sauce

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

How to make Chicken Gyro Bowls in the Instant Pot

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

How to make Chicken Gyro Bowls on the Stove/Oven 

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

How to make Chicken Gyro Bowls in the Crockpot

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

How to make homemade tzatziki sauce:

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

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

Recipe Tips

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

Healthy Eating Plans

21 Day Fix

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

2B Mindset

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

Trim Healthy Mama

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

Weight Watchers 

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

More healthy Instant Pot recipes

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

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Chicken Gyro Bowl with Homemade Tzatziki

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

Course Main Course

Cuisine Mediterranean

Keyword Chicken Gyro Bowls

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 522kcal

Author Becca Ludlum

Equipment

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

Ingredients

Chicken Gyro Bowls

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

Homemade Tzatziki Sauce

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

Instructions

Instant Pot:

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

Oven and Stove Top:

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

Slow cooker:

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

Video

Notes

Healthy Eating Plans

21 Day Fix

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

2B Mindset

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

Trim Healthy Mama

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

Weight Watchers 

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

Nutrition

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

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