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.
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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.

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.

2 Ingredient Bagels – Two Ways!

Since starting to track my food and points with the Weight Watchers app, I noticed what a difference eating bread made in my daily points intake. Now, there are two solutions to this problem. 1. Stop eating bread (which didn’t seem like a viable option to me) or 2. Find a great alternative.

Enter the 2 ingredient (and 3 WW points!) bagel. When looking for a recipe, I noticed a lot of variations with boiling / not boiling, baking/ air frying, etc. So, I decided to give them all a whirl! This was my first try at making this dough, and while I know next time I’ll tweak a few things, I definitely found an easy favorite!

Ingredients

1 cup self-rising flour

1 cup Greek yogurt OR plain nonfat regular yogurt (also 0 points) – I used Stonyfield – the less watery the better!

1 egg (for egg wash)

Trader Joe’s Everything But the Bagel seasoning

Amazing – this is literally all you will need to make this dough! Again, most recipes call for Greek yogurt, but since I had this on hand, I figured I would give it a try. And it worked!

Directions

  1. Mix together the self-rising flour and the yogurt. Stir it with a spoon for about 4-5 minutes until well combined and not so sticky. If it feels sticky, just add a little more flour to handle it!
  2. Form it into a ball and cut it into 4 equal parts.
  3. Roll each ball into a small log and form into bagel circles (should make 4).
  4. Create an egg wash (take one egg, whisk it and mix it with a small amount of water –this will create a nicely browned bagel).
  5. For oven:
    • Preheat to 375 degrees F.
    • Brush egg wash on bagels.
    • Pour Everything But the Bagel Seasoning on (or leave plain)
    • Baked for 20-22 minutes or until nicely browned and cooked through. Turn baking sheet halfway so bagels cook evenly.
    • Broiling a little at the end adds an even nicer crispy top!
  6. For air fryer:
    1. Set temperature to 360 degrees F.
    2. Brush egg wash on bagels.
    3. Pour Everything But the Bagel Seasoning on (or leave plain)
    4. Air fry for 10-12 minutes, or until cooked through and crispy!

NOTE: I tried boiling the bagels before baking / air frying, and it required a lot more cooking time and not as good of a texture / flavor, so in my opinion, not worth it!

The two that were not boiled turned out the best in the shortest amount of time. The ones that required boiling needed a little more time and effort. Didn’t find it to be worth it in the end!
This is the baked final product. So tasty! See below for the dough cut in half.
Inside of the baked bagel.
Air fried bagel — our favorite variation!! (not boiled before)
A bit fluffier on the inside than the baked counterpart. If you have an air fryer, these are the way to go! If not, the baked are almost as good.

Weight Watchers Freestyle SP: 3 points for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Two Ingredient Bagels

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 cup self-rising flour
1 cup Greek or plain nonfat yogurt (not a watery brand, like Stonyfield)
1 egg (for egg wash)
Trader Joe’s Everything But the Bagel Seasoning

Directions:

1. Mix together the self-rising flour and the yogurt. Stir it with a spoon for about 4-5 minutes until well combined and not so sticky. If it feels sticky, just add a little more flour to handle it!

2. Form it into a ball and cut it into 4 equal parts.
Roll each ball into a small log and form into bagel circles (should make 4).

3. Create an egg wash (take one egg, whisk it and mix it with a small amount of water –this will create a nicely browned bagel).

For oven:
-Preheat to 375 degrees F.
-Brush egg wash on bagels.
-Pour Everything But the Bagel Seasoning on (or leave plain)
-Baked for 20-22 minutes or until nicely browned and cooked through. -Turn baking sheet halfway so bagels cook evenly.
-Broiling a little at the end adds an even nicer crispy top!

For air fryer:
-Set temperature to 360 degrees F.
-Brush egg wash on bagels.
-Pour Everything But the Bagel Seasoning on (or leave plain)
-Air fry for 10-12 minutes, or until cooked through and crispy!

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

Tate’s™ Copycat Chocolate Chip Cookies

One staple in my parents’ pantry in the last few years has been Tate’s Chocolate Chip Cookies. Whenever I am over there, it take a lot of self control not to snack on a whole bag for dessert. The crispy, thin, buttery tasting cookie is unlike any other I’ve had before.

So I figured I would see how I could replicate it! After a little research, here’s the best I found, and they came out pretty spot on!

Ingredients

2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup salted butter (2 sticks)

3/4 cups sugar

3/4 cup dark brown sugar, firmly packed

1 tsp water

1 tsp vanilla

2 large eggs

2 cups semisweet chocolate chips

I ate an unsafe amount of cookie dough before baking…

Directions

1.  Preheat the oven to 350 degrees F.

2.  Grease 2-3 cookie sheets, depending on size. This recipe makes about 4.5 dozen cookies, so plan accordingly!

3.  In a large bowl, stir together flour, baking soda, and salt.

4.  In another large bowl, cream the butter and sugars, then add the water and vanilla.  Mix until combined.  Add eggs and mix lightly.

5.  Stir in flour mixture.  Then, fold in chocolate chips.

6.  Drop 2 tbsp of dough 2 inches apart on cookie sheets.

7.  Bake from 12-17 minutes or until the edges and centers are golden brown.

Perfectly crispy goodness!

Tate's Copycat Chocolate Chip Cookies

  • Servings: 4.5 dozen cookies
  • Difficulty: Easy
  • Print

Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup salted butter (2 sticks)
3/4 cups sugar
3/4 cup dark brown sugar, firmly packed
1 tsp water
1 tsp vanilla
2 large eggs
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350

2. Grease 2-3 cookie sheets

3. In a large bowl, stir together flour, baking soda, and salt

4. In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until combined. Add eggs and mix lightly.

5. Stir in flour mixture. Then, fold in chocolate chips.

6. Drop 2 tbsp of dough 2 inches apart on cookie sheets.

7. Bake from 12-17 minutes or until the edges and centers are golden brown.

Makes about 4.5 dozen cookies (my batch made 57).

Weight Watchers Freestyle SP: 4 points for one cookie (this recipe makes about 4.5 dozen cookies). Points were calculated using the Recipe Builder on the WW app.

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