10-Minute Air Fryer Cheeseburgers

I’ve been hearing about how juicy and delicious air fryer hamburgers/cheeseburgers are, but I never imagined just how easy they would be. Seriously! Top 5 easiest things I’ve ever made. And you don’t have to babysit it like you would on stovetop.

Ingredients

2 hamburger patties (I get mine from the butcher section of my grocery store)

Olive oil spray

Cheese of your choice (I use pepperjack)

2 brioche buns

Toppings of choice!

Directions

  1. Lightly spray the air fryer basket with olive oil.
  2. Season hamburger patties with salt and pepper. Place in the air fryer basket.
  3. Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
  4. After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
  5. Toast your brioche buns and serve it up!
This is my first flip half way through cooking time!
Look how juicy the finished burgers are! Delicious!
Melt that cheese on top!
Perfect!

Weight Watchers Freestyle SP: 17 points per cheeseburger (with pepperjack cheese). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

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

Summer Corn and Black Bean Salad

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

  1. Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
  2. 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.
  3. 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!

Instant Pot Chicken Pot Pies

One of my favorite things about the Instant Pot is the ability to cook something without having to watch it. Once you get it going, it does the work for you! Unfortunately with this recipe, you will need to put the pot pies in the oven to crisp up the crust, but the majority of the work will be done for you by the pressure cooker.

Ingredients

2 lbs boneless, skinless chicken breast, cubed

4 cups chicken broth

2 chicken bouillon cubes

3 tbsp butter

1 diced yellow onion

2 cups chopped carrots

2 cups cubed yellow potatoes

1 14-oz. package frozen pearl onions

1 10-oz package frozen peas

1/4 cup heavy cream

3/4 cups all purpose flour

3 tbsp dried parsley

Salt and pepper, to taste

2 packages Pillsbury Crescent Rolls

1 egg (for egg wash)

Directions

  1. Set the Instant Pot to “saute mode.” Add in butter and allow to melt. Once melted, add in onions. Stir.
  2. Add in cubed chicken and sprinkle with salt and pepper. Cook chicken until browned on the outside (not cooked through yet).
  3. Add in 2 cups of chicken broth, and make sure there are no bits of chicken stuck to the bottom of the pot. If there are, scrape them up with a wooden spoon.
  4. Add in carrots, potatoes, and frozen pearl onions. Close and lock the lid. Set to “sealing” mode.
  5. Set on high pressure mode for 8 minutes. Allow some time for the pressure to build.
  6. Once time is up, quick release to allow pressure to release.
  7. Depending on how much liquid you have, add in additional chicken broth. Add in frozen peas.
  8. Next, add in heavy cream. Determine the consistency you would like for the pot pie mixture. If serving as a soup, you may not need to thicken it. If serving as a pot pie, add flour until thickened to your liking.
  9. Ladle mixture into individual pot pie bowls on a baking sheet (this recipe makes about 8 servings).
  10. Open the crescent rolls and place two crescents over each pot pie.
  11. Beat 1 egg and mix with 1 tbsp water to create an egg wash.
  12. Brush the egg wash over each pot pie and sprinkle with salt, pepper, and parsley.
  13. Bake at 375 degrees F for 10-14 minutes.
Veggie mixture before going in!
Cook the outside of the chicken a bit on saute mode before pressure cooking.
Before cooking!
Enjoy!

Weight Watchers Freestyle SP: 12 points per pot pie. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

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

Chicken Souvlaki in a Pita

One of my favorite go-to takeout spots is a local Greek restaurant. The flavors and the freshness usually make for a guilt-free dinner as well! The dish I tend to try at every Greek restaurant is the chicken souvlaki. I love getting it in a pita topped with fresh tomatoes, cucumbers, onions, and tzatziki sauce. Tonight, I made my own take on that, and let’s just say…my local takeout spot won’t be seeing much of me anymore!

Ingredients

For the chicken and marinade:

1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes

1/4 cup olive oil

2 tbsp fresh lemon juice

2 cloves minced garlic

2 tsp oregano OR Greek seasoning (either works!)

For the toppings:

1 yellow onion, cut into strips

2 cups tomatoes, diced

1 cucumber, diced

1/4 cup olive oil

1/4 cup red wine vinegar

salt

pepper

4 pitas

chopped romaine lettuce

Tzatziki sauce (I bought Cedar’s brand)

Directions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Get those beautiful grill marks on the chicken!

Weight Watchers Freestyle SP: 11 points per pita with filling. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

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

15-Minute Chicken Fajitas

Some weekdays I get home from work and just don’t have it in me to prepare a meal. But, on those days I also realize that the amount of time it would take me to wait for a delivery meal, I could have a much healthier and easier option at my fingertips. That’s when these 15-minute chicken fajitas come into play! I buy precut fajita veggies, a simmer sauce, and stir fry chicken to make this meal SO easy and SO good! This semi-homemade meal will be sure to please everyone while giving you your night back!

Ingredients

1 yellow onion, cut into strips

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1.5 lbs chicken breast (I bought the stir fry cut chicken to make it easier!)

1 package of Frontera Fajita Skillet Sauce with chipotle + lime

Salt to taste

Pepper to taste

Cumin to taste

8 flour tortillas

2 tbsp olive oil

Directions

  1. Heat 1 tbsp of oil in a skillet. Cook fajita veggies (onion, peppers) in the oil until they start to get a golden color (about 3-5 minutes).
  2. Season chicken with salt, pepper, and cumin, to taste.
  3. Remove the veggies from the skillet to rest on a plate. Add another 1 tbsp of oil. Add in chicken, in batches if needed. Cook through until fully browned and at an internal temperature of 165 degrees F.
  4. Remove chicken to a plate. Drain excess oil from the pan.
  5. Pour fajita sauce into skillet until it starts to boil. Add the cooked chicken and veggies back into the skillet. Combine until well coated by the sauce. Let simmer for 2-5 minutes on low.
  6. Serve with heated flour tortillas!

Weight Watchers Freestyle SP: 9 points per serving (2 tortillas with fajita filling per serving!) Only 3 points with no tortillas! Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

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

Instant Pot Beef Stew

Even though the summer months are quickly approaching, a gloomy day always gets me in the mood for a hearty soup or stew. This Instant Pot Beef Stew was a perfect cozy touch to this rainy New Jersey night!

Ingredients

1.5 lbs stew meat, cubed

1/4 cup flour

1 tsp fresh ground pepper

1 tsp kosher salt

5 tsp vegetable oil

2 tbsp red wine vinegar

1 cup red cooking wine

1 packet McCormick Beef Stew seasoning

4 cups beef broth

2 bay leaves

2 cups cubed gold potatoes

2 cups chopped carrots

2 cups chopped celery

Directions

  1. Combine the flour, salt, and pepper on a plate. Coat each piece of beef in the flour mixture.
  2. Set the Instant Pot to “Saute” mode. Pour 3 tsp of vegetable oil in. Once hot, begin browning the beef, in batches. Be sure not to overcrowd the pot. Remove each batch of browned beef to a plate once it is sufficiently browned, about 5 minutes per batch. Add additional oil between batches if needed.
  3. Remove all beef. Add in the vinegar, cooking wine, and beef broth. The pot will have a lot of brown bits stuck to it which need to be scraped up with a wooden spoon before pressure cooking (this will prevent the “BURN” notice). This is known as “deglazing.”
  4. Once the pot is sufficiently deglazed and no more brown bits are stuck to the bottom, add the beef, seasoning pack, and bay leaves into the liquid. Cancel saute mode.
  5. Set the Instant Pot to the Meat/Stew setting for 45 minutes. Flip your vent to “Sealing” mode before beginning the pressure cooking. It will take some time to build pressure before cooking time begins.
  6. After 45 minutes completes, allow the pot to naturally release pressure for 10 minutes (it will read LO:10). After the natural pressure release is complete, flip the vent to “Venting” mode to quick release the rest of the pressure. Be sure to use a hand towel or spoon to avoid steam burn.
  7. Stir beef mixture and add in vegetables.
  8. Close the pot and set back to “Sealing” mode. Pressure cook on high for 9 minutes. Complete a 10 minute natural pressure release after 9 minutes cooking time is completed (should read LO:10 again).
  9. Serve over egg noodles, rice, or on its own!

Weight Watchers Freestyle SP: 9 points per serving of beef stew (about 6 servings total). 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!

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

Instant Pot Shredded Salsa Chicken

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

  1. Place the chicken breasts in your Instant Pot. Cover with 1 cup water.
  2. 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.
  3. Once 9 minutes of cook time is completed, allow for 5 minutes of natural release before flipping the valve to “Venting.”
  4. Remove the chicken and shred. Drain liquid from the pot.
  5. 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.
  6. Stir in until flavors are combined and corn softens to your liking.
  7. 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!

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

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!

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

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, 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

  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, 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!).
  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!


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!

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