Air Fryer Simple Adobo Chicken Thighs

Growing up, the only way we had chicken was either rotisserie or grilled chicken breasts. I recently discovered the juicy, flavorful goodness that are chicken thighs, and there’s no going back! I’ve tried to figure out the best and easiest way to cook these babies, and I think I discovered it! With just a little oil and adobo seasoning, they come out perfect in the air fryer!

Ingredients:

4 boneless, skinless chicken thighs

1 tsp olive oil (I used spray)

2 tbsp Goya Adobo seasoning

Directions:

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 160 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
Before…
After!

Weight Watchers Freestyle SP: 6 points per serving. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Air Fryer Simple Adobo Chicken Thighs

Category: Chicken

Yield: 4

Air Fryer Simple Adobo Chicken Thighs

Ingredients

  • 4 boneless, skinless chicken thighs
  • 1 tsp olive oil (I used spray)
  • 2 tbsp Goya Adobo seasoning

Instructions

  1. Pat your chicken thighs dry with a paper towel.
  2. Spray evenly with olive oil.
  3. Sprinkle generously with Goya Adobo seasoning.
  4. Set your air fryer to 160 degrees F.
  5. Place your chicken thighs in the air fryer, making sure they do not touch (you may have to work in batches).
  6. Cook for 22 minutes, flipping thighs over halfway through, until chicken is cooked through (an internal temperature of 165 degrees F).
  7. Slice up and serve on its own, with a side, in a salad, or however you please!
https://aspoonfulofsimple.com/2019/05/21/air-fryer-simple-adobo-chicken-thighs/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Instant Pot Turkey Chili

One of my favorite things to use my Instant Pot for is chili. The combination of the saute function and the pressure cooking allows for the same great flavors that simmering on a stovetop takes hours to accomplish. Plus, if you follow Weight Watchers, this chili is only 1 Freestyle SmartPoint! So it’s delicious and guilt free.

Ingredients:

1 lb lean ground turkey breast

1 chopped yellow onion

1 tablespoon olive oil

2 cloves minced garlic

1 tablespoon light brown sugar

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

3 tablespoons tomato paste

2 cups regular chicken broth

2 10 oz. cans of Rotel fire roasted diced tomatoes and green chiles

1 15 oz. can black beans

1 15 oz. can kidney beans

1 15 oz. can pinto beans

Shredded cheese and sour cream for topping (optional)

Directions

  1. Push the saute button on your Instant Pot. Heat olive oil and stir in chopped onion. Cook for 2-3 minutes, until soft and translucent.
  2. Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
  3. Stir in chili powder, cumin, Italian seasoning, tomato paste, salt, pepper, and chicken broth. Stir to combine. Use a wooden spoon to scrape up any brown bits on the bottom of the pot (this is important to avoid a “burn” message during pressure cooking!).
  4. This next step is also important to avoid the “burn” notice: Layer the Rotel fire roasted tomatoes and beans on top of the meat mixture and DO NOT STIR IN!!
  5. Close the lid of the Instant Pot and set the valve to “sealing.” Pressure cook on high for 12 minutes. Note: It will take longer than 12 minutes because the pressure needs build first.
  6. Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
  7. After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
  8. Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!

Weight Watchers Freestyle SP: 1 point per serving with no toppings. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Instant Pot Turkey Chili

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Instant Pot

Cuisine: Chili

Yield: 6

Instant Pot Turkey Chili

Ingredients

  • 1 lb lean ground turkey breast
  • 1 chopped yellow onion
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1 tablespoon light brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3 tablespoons tomato paste
  • 2 cups regular chicken broth
  • 2 10 oz. cans of Rotel fire roasted diced tomatoes and green chiles
  • 1 15 oz. can black beans
  • 1 15 oz. can kidney beans
  • 1 15 oz. can pinto beans
  • Shredded cheese and sour cream for topping (optional)

Instructions

  1. Push the saute button on your Instant Pot. Heat olive oil and stir in chopped onion. Cook for 2-3 minutes, until soft and translucent.
  2. Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
  3. Stir in chili powder, cumin, Italian seasoning, tomato paste, salt, pepper, and chicken broth. Stir to combine. Use a wooden spoon to scrape up any brown bits on the bottom of the pot (this is important to avoid a “burn” message during pressure cooking!).
  4. This next step is also important to avoid the “burn” notice: Layer the Rotel fire roasted tomatoes and beans on top of the meat mixture and DO NOT STIR IN!!
  5. Close the lid of the Instant Pot and set the valve to “sealing.” Pressure cook on high for 12 minutes. Note: It will take longer than 12 minutes because the pressure needs build first.
  6. Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
  7. After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
  8. Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!
https://aspoonfulofsimple.com/2019/05/19/instant-pot-turkey-chili/

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Banana Chocolate Chip Protein Muffins

I’m always looking for tasty, healthy, and filling breakfasts, but many things fall short. Granola bars or protein bars are always more Weight Watchers points than I want them to be, and they don’t keep me full. Eggs and nuts are great, but don’t satisfy my morning sweet tooth. That’s why when I made these Banana Chocolate Chip Protein Muffins using Kodiak Cakes Buttermilk Pancake Mix, I was so pleasantly surprised with how delicious they were for only 4 Weight Watchers Freestyle Smartpoints!

Ingredients

2 cups Kodiak Cakes Protein Pancake Power Mix – Buttermilk

2 very ripe bananas

1 egg

1 cup plain almond milk

1/4 cup maple syrup

1/2 cup semi-sweet chocolate chips

1 tsp vanilla extract

1 tsp salt

(not pictured: salt)

Directions

  1. Measure 2 cups of the Kodiak Cakes Protein Pancake Power Mix – Buttermilk into a large mixing bowl. Add in the salt.
  2. In a separate mixing bowl, mash up two overripe bananas. Mix in the egg, almond milk, vanilla extract, and maple syrup. Mix well to combine. (Add a little extra maple syrup for more sweetness).
  3. Pour the wet ingredients into the dry ingredients and combine. Fold in chocolate chips, saving some to sprinkle on the top of each muffin.
  4. Grease a muffin tin with butter or nonstick spray. Pour batter in, filling each muffin area 3/4 of the way up. Sprinkle the tops with some chocolate chips.
  5. Bake at 350 degrees F for 22-26 minutes. Use the toothpick test to make sure muffins are fully cooked through.
  6. Let cool for 5 minutes in muffin tin. Then, transfer to a wire cooling rack. Wrap individually to eat the next day!
Before
After!
Delicious and moist!

Weight Watchers Freestyle SP: 4 points for one muffin. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Banana Chocolate Chip Protein Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Category: Breakfast

Yield: 12

1 muffin

Banana Chocolate Chip Protein Muffins

Ingredients

  • 2 cups Kodiak Cakes Protein Pancake Power Mix – Buttermilk
  • 2 very ripe bananas
  • 1 egg
  • 1 cup plain almond milk
  • 1/4 cup maple syrup
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1 tsp salt

Instructions

  1. Measure 2 cups of the Kodiak Cakes Protein Pancake Power Mix – Buttermilk into a large mixing bowl. Add in the salt.
  2. In a separate mixing bowl, mash up two overripe bananas. Mix in the egg, almond milk, vanilla extract, and maple syrup. Mix well to combine. (Add a little extra maple syrup for more sweetness).
  3. Pour the wet ingredients into the dry ingredients and combine. Fold in chocolate chips, saving some to sprinkle on the top of each muffin.
  4. Grease a muffin tin with butter or nonstick spray. Pour batter in, filling each muffin area 3/4 of the way up. Sprinkle the tops with some chocolate chips.
  5. Bake at 350 degrees F for 22-26 minutes. Use the toothpick test to make sure muffins are fully cooked through.
  6. Let cool for 5 minutes in muffin tin. Then, transfer to a wire cooling rack. Wrap individually to eat the next day!
https://aspoonfulofsimple.com/2019/05/05/banana-chocolate-chip-protein-muffins/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

I’ve just recently tried stuffed peppers for the first time since I grew up without thinking I liked peppers (I was an incredibly picky eater!). I love how easy they are to assemble and how the peppers don’t only provide a container for the meat, but they provide an edible container. Kind of like a bread bowl…but without the guilt!

Ingredients

3 green bell peppers, cut in half lengthwise

1 lb ground beef, 90% lean, 10% fat

1 yellow onion, diced

Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)

1 tsp olive oil

28 oz. tomato sauce

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper, to taste

Cheese, to sprinkle on the peppers before cooking

Directions

  1. Set oven to preheat at 400 degrees F.
  2. In a skillet, heat olive oil and saute onions until translucent.
  3. Add in ground beef, and cook until fully brown.
  4. Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
  5. Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
  6. Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
  7. Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
  8. Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
  9. Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
  10. After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!

Weight Watchers Freestyle SP: 3 points for one serving (1 full pepper per serving). Points were calculated using the Recipe Builder on the WW app.

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

Category: Dinner

Yield: 3

1 full pepper (two halves)

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

Ingredients

  • 3 green bell peppers, cut in half lengthwise
  • 1 lb ground beef, 90% lean, 10% fat
  • 1 yellow onion, diced
  • Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)
  • 1 tsp olive oil
  • 28 oz. tomato sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste
  • Cheese, to sprinkle on the peppers before cooking

Instructions

  1. Set oven to preheat at 400 degrees F.
  2. In a skillet, heat olive oil and saute onions until translucent.
  3. Add in ground beef, and cook until fully brown.
  4. Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
  5. Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
  6. Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
  7. Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
  8. Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
  9. Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
  10. After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!
https://aspoonfulofsimple.com/2019/05/01/beef-stuffed-peppers-with-cauliflower-and-broccoli-rice/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Instant Pot Homestyle Chicken Noodle Soup

One of my absolute favorite comfort foods of all time is chicken noodle soup. Every time I’m sick or even if I just have a little chill, I crave it. But who has the time to cook up the good stuff from scratch? Well, with the Instant Pot, you can do it all and make the most amazing soup in under an hour with very little work or attention required.

Ingredients

1.5 lb boneless, skinless chicken thighs

2 cups chopped celery

2 cups chopped carrots

1 yellow onion, diced

1 clove garlic, minced

1 tbsp butter

8 cups chicken broth (I like Swanson)

1 tsp salt (add more to taste)

1 tsp fresh ground black pepper (add more to taste)

1 tbsp dried parsley

1 tbsp dried thyme leaves

1 tbsp dried oregano leaves

1 tsp dried basil

1 bay leaf

2 cups wide egg noodles

1/4 lemon

Directions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
When you put your Instant Pot on Soup/Stew mode, be sure it is flipped to “Sealing” mode.
This is what the pot looks like when it has naturally released pressure for 10 minutes!
Finished product!

Weight Watchers Freestyle SP: 5 points for one serving (about 8 large servings total).

Print a copy for your recipe binder:

Instant Pot Homestyle Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: Soup

Yield: 8

1 cup

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 8 cups chicken broth (I like Swanson)
  • 1 tsp salt (add more to taste)
  • 1 tsp fresh ground black pepper (add more to taste)
  • 1 tbsp dried parsley
  • 1 tbsp dried thyme leaves
  • 1 tbsp dried oregano leaves
  • 1 tsp dried basil
  • 1 bay leaf
  • 2 cups wide egg noodles
  • 1/4 lemon

Instructions

  1. Set the Instant Pot to saute mode. Add the butter and let melt, coating the bottom of the pot.
  2. Add in the diced onions, celery, and carrots. Stir occasionally until onions are translucent and fragrant, about 4-5 minutes.
  3. Add in salt, pepper, thyme, parsley, oregano, basil, and bay leaf. Mix well. Then add in minced garlic. Be careful not to burn it, cooking for about 1 minute before the next step.
  4. Add in 4 cups of chicken broth.
  5. Place the chicken thighs in.
  6. Add in additional 4 cups of chicken broth.
  7. Press “cancel” to stop the saute mode on your Instant Pot. Lock your lid on the pot and flip the valve to “sealing” mode. Select the “Soup/Stew” button and set it to 7 minutes. (*Note: It will take more than 7 minutes to cook. Since there is a lot of liquid, it will take some time to come to pressure before your 7 minute timer will begin. Feel free to get some other chores done during this time, the pot will work its magic!)
  8. Once the pot beeps and the 7 minutes are complete, allow the pot to naturally release pressure for 10 minutes (just don’t touch anything for 10 minutes!).
  9. Flip the valve to “venting” mode (use an oven mitt to do this to avoid burning from the steam release). Once all pressure is released and the float valve goes down, carefully open your pot and remove the chicken thighs.
  10. Shred them up to your liking (I like them a little chunky myself!) and return them to the soup.
  11. Set the pot to saute mode and add in the egg noodles. Cook for about 6 minutes, or until noodles are cooked.
  12. Spritz your soup with the juice of the lemon and remove the bay leaves.
  13. Serve hot!
https://aspoonfulofsimple.com/2019/04/29/instant-pot-homestyle-chicken-noodle-soup/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

With this easy combination of corns, beans, shallots, jalapeños, and tomatoes, you can top just about anything and make it taste great. Paired with a homemade avocado yogurt vinaigrette and a crisp tortilla shell served over lettuce, this is the ultimate salad! Large and filling too!

Ingredients

For the topping:

10.5 oz container cherry tomatoes

1 can of black beans

1 can of yellow corn

1 jalapeno, diced

2 shallots, diced

1/2 tbsp canola oil

Salt and pepper to taste

For the dressing:

1/2 avocado

2 tbsp plain Greek yogurt

2 tsp sherry vinegar

2 limes

Salt and pepper to taste

For the salad:

1 head of romaine lettuce

1/2 of remaining avocado, diced for topping

Sprinkle of shredded Mexican cheese

2 flour tortillas

Directions

For the topping:

  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
Add tomatoes once off the heat!

For the dressing:

  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.

For the salad:

  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
  5. Enjoy!

Weight Watchers Freestyle SP: 11 points for one serving (about 2 large servings total). 8 points if you ditch the tortilla! Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder:

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Category: Salad, Lunch, Dinner

Cuisine: Mexican

Yield: 2

Vegetarian Mexican Taco Salad with Avocado Vinaigrette

Ingredients

    For the topping:
  • 10.5 oz container cherry tomatoes
  • 1 can of black beans
  • 1 can of yellow corn
  • 1 jalapeno, diced
  • 2 shallots, diced
  • 1/2 tbsp canola oil
  • Salt and pepper to taste
    For the dressing:
  • 1/2 avocado
  • 2 tbsp plain Greek yogurt
  • 2 tsp sherry vinegar
  • 2 limes
  • Salt and pepper to taste
    For the salad:
  • 1 head of romaine lettuce
  • 1/2 of remaining avocado, diced for topping
  • Sprinkle of shredded Mexican cheese
  • 2 flour tortillas

Instructions

    For the topping:
  1. Heat canola oil in a skillet until it is shimmering. Then, add diced shallots, jalapeño, and corn. Sprinkle with salt and pepper.
  2. Cook for about 4 minutes. Then, drain and rinse can of black beans. Add it to the mixture until heated through, approximately 1 minute.
  3. Take the skillet off the heat and add in tomatoes. Stir. Add a little more salt and pepper, to taste.
    For the dressing:
  1. Slice avocado in half. Mash up in a bowl.
  2. Add in the juice of two limes (or less, to taste), 2 tbsp Greek yogurt, and 2 tsp sherry vinegar. Whisk until it creates a smooth, creamy consistency. Add in salt and pepper, to taste.
    For the salad:
  1. Chop the romaine lettuce.
  2. Toss in the dressing
  3. Spray the tortilla with canola oil and sprinkle with salt. Bake in the oven at 400 degrees F until light and crispy, about 15-20 minutes. Or cook in the air fryer at 350 degrees F for 15 minutes.
  4. Layer the salad with the crispy tortilla on the bottom, then the dressed lettuce, then the tomato, bean, corn mixture. Sprinkle with fresh, diced avocado, Mexican shredded cheese, and a spritz of lime juice.
https://aspoonfulofsimple.com/2019/04/25/vegetarian-mexican-taco-salad-with-avocado-vinaigrette/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Slow Cooker Gluten Free Turkey Meatballs

Though I am not gluten free, there was a time when I was testing out some gluten free recipes for a friend. This one came out great with the substitution of gluten free breadcrumbs instead of regular or Italian, though I’m sure any way you do it would turn out great! These turkey meatballs are truly a meal prepper’s dream, as they require about 10 minutes of prep time, and then they cook themselves in the slow cooker. I originally got and adapted this recipe from one of my favorite bloggers, Gina from http://www.skinnytaste.com.

Ingredients

1 lb ground turkey breast

1 egg

1/4 cup grated parmesan cheese

1/4 cup dried parsley

1/4 cup gluten free (or regular if not making GF) breadcrumbs

1 tsp minced garlic

1 28 oz. can tomato sauce

Directions

  1. In a large bowl, combine the ground turkey breast, breadcrumbs, garlic, egg, parsley, grated parmesan, and garlic (get in there with your hands a bit to mix it in!)
  2. Form small meatballs with your hands, about an inch to an inch and a half in diameter. Place in one layer in the slow cooker (depending on size, may make between 18-24 small meatballs).
  3. Cover the meatballs with a can of your favorite tomato sauce.
  4. Set the slow cooker to cook on LOW for 4 hours. Stir meatballs carefully about halfway through to avoid over-browning on one side (optional).
  5. After 4 hours, take out the meatballs and serve them alone or with side of your choice!
Everything ready to mix up!
Ready to get sauced.
Try to evenly coat with sauce.
Now, we wait…

Weight Watchers Freestyle SP: 1 point for one serving of meatballs (about 4 meatballs per serving). Points were calculated using the Recipe Builder on the WW app. **Whatever you serve this with will most likely add more points! For a low point meal option, try serving it with zoodles, zucchini noodles.**

Slow Cooker Gluten Free Turkey Meatballs

  • Servings: 5
  • Difficulty: Easy
  • Print

Ingredients:

1 lb ground turkey breast
1 egg
1/4 cup grated parmesan cheese
1/4 cup dried parsley
1/4 cup gluten free (or regular if not making GF) breadcrumbs
1 tsp minced garlic
1 28 oz. can tomato sauce

Directions:

1. In a large bowl, combine the ground turkey breast, breadcrumbs, garlic, egg, parsley, grated parmesan, and garlic (get in there with your hands a bit to mix it in!)
2. Form small meatballs with your hands, about an inch to an inch and a half in diameter. Place in one layer in the slow cooker (depending on size, may make between 18-24 small meatballs).
3. Cover the meatballs with a can of your favorite tomato sauce.
4. Set the slow cooker to cook on LOW for 4 hours. Stir meatballs carefully about halfway through to avoid over-browning on one side (optional).
5. After 4 hours, take out the meatballs and serve them alone or with side of your choice!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Air Fryer Crispy Seasoned Chickpeas

Though I’m trying to watch what I eat, one habit I can’t seem to stop is snacking after work. Savory, salty treats are difficult to deny for me, and fruits and veggies just never seem to do the trick. Enter chickpeas and the air fryer. This simple treat crisps up on its own using minimal oil in the air fryer. You can also modify the spices to your taste!

Ingredients

1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp garlic salt

1/4 tsp cayenne pepper

salt and pepper to taste (to add after cooking)

Directions

  1. Heat air fryer to 400 degrees F.
  2. Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
  3. Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
  4. Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
  5. Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
  6. Store in an open container.
Before…
Coated and ready to crisp up!
Looking ready…
And done!

Weight Watchers Freestyle SP: 1 point for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Air Fryer Crispy Seasoned Chickpeas

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp cayenne pepper
salt and pepper to taste (to add after cooking)

Directions:

1. Heat air fryer to 400 degrees F.
2. Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
3. Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
4. Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
5. Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
6. Store in an open container.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Buffalo Chicken Dip

One of my favorite tailgate / pot luck dishes of all time is a warm, creamy buffalo chicken dip. It always looked and tasted so good that I was sure it was probably a complicated process to make it so good. That was until I tried making it. SO easy! And so good. The most difficult part is just waiting for the time it takes to cook before you can dig in!

Ingredients

1 rotisserie chicken, shredded

2 8-oz. packages cream cheese

1 cup ranch dressing

3/4 cup original Frank’s Red Hot sauce

Shredded Mexican cheese

Tortilla chips and celery, for serving

Directions

  1. Set oven to bake at 350 degrees F.
  2. Shred rotisserie chicken into a medium bowl.
  3. Mix with Frank’s Red Hot and ranch dressing until fully coated.
  4. Heat a medium skillet over medium-high heat. Combine hot sauce covered chicken with cream cheese until fully melted and combined (forms a creamy consistency with very little full white spots left!). Stir frequently to combine and avoid burning.
  5. Once fully combined, turn the stovetop off and transfer the mixture to a oven safe casserole dish. Sprinkle the top with a layer of shredded cheese.
  6. Heat in oven until cheese is melted to your liking (about 8-10 minutes).
  7. Remove from the oven and serve!
Dip should look like this on the stovetop before transferring to the oven!
Out of the oven! Love that cheesy top. Broil for a minute if you want the cheese to brown even more!
Dig in!

Weight Watchers Freestyle SP: 11 points for one serving (about 12 servings total). Points were calculated using the Recipe Builder on the WW app.

Buffalo Chicken Dip

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients:

1 rotisserie chicken, shredded
2 8-oz. packages cream cheese
1 cup ranch dressing
3/4 cup original Frank’s Red Hot sauce
Shredded Mexican cheese
Tortilla chips and celery, for serving

Directions:

1. Set oven to bake at 350 degrees F.
2. Shred rotisserie chicken into a medium bowl.
3. Mix with Frank’s Red Hot and ranch dressing until fully coated.
4. Heat a medium skillet over medium-high heat. Combine hot sauce covered chicken with cream cheese until fully melted and combined (forms a creamy consistency with very little full white spots left!). Stir frequently to combine and avoid burning.
5. Once fully combined, turn the stovetop off and transfer the mixture to a oven safe casserole dish. Sprinkle the top with a layer of shredded cheese.
6. Heat in oven until cheese is melted to your liking (about 8-10 minutes).
7. Remove from the oven and serve with chips and veggies!

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.

Instant Pot Chicken Tortilla Soup

One of my favorite things to order at Mexican restaurants is chicken tortilla soup. Something about the warmth of the soup, the gooey cheese, the rich rice, the crunchy tortillas, and the soft avocados combine to make an amazing, yet simple dish. I never thought of making this soup until I came across a recipe on my Instant Pot app. With some tweaks, I’ve come across my favorite version of chicken tortilla soup. And since it’s made in the Instant Pot, you can set it and let it do the work!

Ingredients

1 1/2 lbs boneless, skinless chicken thighs

3 10 oz. cans of Rotel diced tomatoes and green chiles

1/2 cup chicken broth

1 yellow onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp salt

1/4 tsp ground black pepper

1 can black beans

1 can yellow corn

1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice

1 avocado

1/2 lime

Shredded Mexican cheese

Tortilla chips of choice, crunched up into small pieces

Directions

  1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.
  2. Close the lid of your instant pot and be sure to set your vent to “Sealing Mode.”
Be sure the valve is towards “sealing” when you want to cook. “Venting” is for when the cooking is over and you want to vent the pot and release the pressure that has built up.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Feel free to omit this for your lactose intolerant friends!

Weight Watchers Freestyle SP: 8 points for one serving (about 6 servings total). Points were calculated using the Recipe Builder on the WW app. **NOTE: These points can be lessened by omitting the rice, cheese, and avocado … even more by using chicken breasts instead of thighs, though the flavor of the thighs is much better in this, in my opinion!**

Instant Pot Chicken Tortilla Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

1 1/2 lbs boneless, skinless chicken thighs
3 10 oz. cans of Rotel diced tomatoes and green chiles
1/2 cup chicken broth
1 yellow onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/4 tsp ground black pepper
1 can black beans
1 can yellow corn
1 package Uncle Ben’s (or rice of your choice) Whole Grain Ready Rice
1 avocado
1/2 lime
Shredded Mexican cheese
Tortilla chips of choice, crunched up into small pieces

Directions:

1. In your Instant Pot (I have the 6-Qt Duo Model), open the lid and combine the chicken thighs, Rotel tomatoes and green chiles, chicken broth, onion, garlic, cumin, salt, and pepper. Stir well.

2. Close the lid of your instant pot and be sure to set your vent to “Sealing” mode.

3. Set your Instant Pot to pressure cook on High for 9 minutes.

4. Once the pressure has built (give this time, it takes longer than you’d expect sometimes!), let the soup cook for 9 minutes. Then, after cooking time is up, allow the pressure to naturally release (don’t flip to venting yet) for 10 minutes. After 10 minutes, you may quick release the vent and let the pressure decrease. (My model reads LO: + however many minutes has passed to show the natural release time –example LO:10 for this recipe!)

5. Carefully open the lid and take out chicken thighs with tongs to shred separately. Return back to the soup.

6. Set the Instant Pot to “Saute” mode for 7 minutes. Stir in strained and rinsed canned corn and black beans. Stir well.

7. As corn and black beans are heating in the soup, make the rice in the microwave. Add to the soup and stir.

8. Add in lime juice.

9. Ladle soup into bowls for serving. Garnish each bowl with a sprinkle of shredded cheese (once this is mixed in it creates melty goodness), avocado, cilantro, and crushed of tortilla chips.

Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.