So I’m having a crisis. It is October, BUT, it’s still 80 degrees outside! Therefore, we can have our juicy chilled watermelon salad at the same time as our soups, chilis, and chowders. This bright, fresh watermelon feta mint salad is the perfect side dish or appetizer. It is so easy, but so satisfying!
Ingredients
12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled
1 1/2 cups crumbled feta cheese
1 cup mint leaves, chopped
3 limes, juiced
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Directions:
Combine all ingredients in a large serving bowl.
Garnish with additional feta and mint.
Serve chilled as an appetizer or side dish!
Weight Watchers Freestyle SP: 3 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.
One of my absolute favorite classic Italian-American dishes is chicken parm. The one thing I hate about it is pan frying the chicken and having all that greasy mess in my house and in my food. Enter the air fryer! This air fried recipe is delicious, crispy, and flavorful!
Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
Serve with pasta or your favorite veggie!
Ready to coat the chicken! Note: I added a little salt and pepper to my egg bowl… I just love salt and pepper!
Coated and ready for the air fryer
Once the chicken is air fried and crispy, add the sauce and shredded cheese.
Weight Watchers Freestyle SP: 5 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.
Prepare three shallow bowls. Fill one bowl with the flour, one with the egg beaten with a little water to thin it out, and one with the breadcrumbs mixed with the parmesan cheese and salt and pepper.
Pat each piece of chicken dry. Dredge each piece of chicken in the flour. Shake off excess. Then, dip in the egg. Finally, coat evenly with the breadcrumb mixture.
Set your air fryer to 375 degrees F. Spray the basket lightly with olive oil spray. Place chicken in air fryer in an even layer (you will most likely have to work in batches). Lightly spray the top of the chicken with the olive oil spray.
Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
One dish that I never get sick of is a classic meatball. Now, being on Weight Watchers, I try to find some variations of meatballs that use as many 0 point foods as possible so I can pack as much flavor in without the guilt. These delicious teriyaki chicken meatballs are perfect as an appetizer or as a main dish over rice or noodles. Enjoy!
Ingredients
1 lb ground chicken breast
3 tbsp fresh minced ginger
3 tsp minced garlic
1/3 cup minced scallions (save additional for garnish)
2 tsp soy sauce
2 tsp sesame oil
1 egg
1/2 cup Panko breadcrumbs
Canola oil spray
Salt to taste
Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
Trader Joe’s Everything But the Bagel Seasoning, for garnish
Directions
Preheat oven to 450 degrees F.
In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
Spray a rimmed baking sheet with canola oil.
Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
Before cookingCooked and tossed in sauce
Weight Watchers Freestyle SP: 1 point per meatball with marinade. Points were calculated using the Recipe Builder on the WW app.
1/3 cup minced scallions (save additional for garnish)
2 tsp soy sauce
2 tsp sesame oil
1 egg
1/2 cup Panko breadcrumbs
Canola oil spray
Salt to taste
Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
Trader Joe’s Everything But the Bagel Seasoning, for garnish
Instructions
Preheat oven to 450 degrees F.
In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
Spray a rimmed baking sheet with canola oil.
Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
50 calories per meatball. Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!
Ingredients
2 can black beans, rinsed and drained
2 cans corn, rinsed and drained
1 small container of grape tomatoes (or tomatoes of your choice), diced
1 small red onion, diced
1 avocado, cubed
3 tbsp lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cilantro (optional)
Directions
Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.
Print a copy of this recipe for your recipe binder!
One of my go-to Instant Pot meals for meal prepping is this easy shredded salsa chicken. You can put them in rice bowls, flour/corn tortillas, or you can just eat it on its own with all the fixings!
Ingredients
2 lbs boneless, skinless chicken breasts
1 jar salsa of choice
1 packet taco seasoning
1 cup water
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
Rice / guacamole / sour cream for creating the bowls
Directions
Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
Close the lid of the pot and turn the valve to “Sealing.” Set on manual pressure for 9 minutes. Allow pressure to build and cook time to complete.
Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
Remove the chicken and shred. Drain liquid from the pot.
Place shredded chicken back in the Instant Pot and place on “Saute” mode. Add in jar of salsa, taco seasoning, and drained and rinsed corn and beans.
Stir in until flavors are combined and corn softens to your liking.
Serve over rice, salad, tacos, etc! Top with guacamole, sour cream, cheese, etc.
Weight Watchers Freestyle SP: 1 point per serving of chicken. Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).
Print a copy of this recipe for your recipe binder!
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, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
Shredded cheese and sour cream for topping (optional)
Directions
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.
Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
Stir in chili powder, cumin, Italian seasoning, tomato paste, brown sugar, 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!).
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!!
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.
Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
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!
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
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.
Add in ground turkey breast, stirring frequently until all fully browned and broken up. Click the “cancel” button and add in garlic.
Stir in chili powder, cumin, Italian seasoning, tomato paste, brown sugar, 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!).
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!!
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.
Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes (your pot should read LO:10).
After 10 minutes, do a quick release of the pressure (be careful not to burn yourself, use an oven mitt or dish towel).
Once pressure if fully released and the float valve drops, stir the chili and serve with your favorite toppings!
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!
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).
Pour the wet ingredients into the dry ingredients and combine. Fold in chocolate chips, saving some to sprinkle on the top of each muffin.
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.
Bake at 350 degrees F for 22-26 minutes. Use the toothpick test to make sure muffins are fully cooked through.
Let cool for 5 minutes in muffin tin. Then, transfer to a wire cooling rack. Wrap individually to eat the next day!
BeforeAfter!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!
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
Measure 2 cups of the Kodiak Cakes Protein Pancake Power Mix – Buttermilk into a large mixing bowl. Add in the salt.
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).
Pour the wet ingredients into the dry ingredients and combine. Fold in chocolate chips, saving some to sprinkle on the top of each muffin.
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.
Bake at 350 degrees F for 22-26 minutes. Use the toothpick test to make sure muffins are fully cooked through.
Let cool for 5 minutes in muffin tin. Then, transfer to a wire cooling rack. Wrap individually to eat the next day!
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
Set oven to preheat at 400 degrees F.
In a skillet, heat olive oil and saute onions until translucent.
Add in ground beef, and cook until fully brown.
Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
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.
Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
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).
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.
Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
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
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
Set oven to preheat at 400 degrees F.
In a skillet, heat olive oil and saute onions until translucent.
Add in ground beef, and cook until fully brown.
Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
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.
Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
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).
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.
Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!
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.
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
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!)
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).
Cover the meatballs with a can of your favorite tomato sauce.
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).
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.**
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.
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
Heat air fryer to 400 degrees F.
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).
Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
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.
Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
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.
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.
