Appetizer, Appetizers, Asian, Baked, Chicken, Dinner, Lunch, Under 10 WW SmartPoints, Under 5 WW SmartPoints

Teriyaki Chicken Meatballs

by aspoonfulofsimpleblog2 Comments on Teriyaki Chicken Meatballs

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

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Spray a rimmed baking sheet with canola oil.
  4. 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!).
  5. 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.
  6. 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 cooking
Cooked 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.

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50 calories per meatball.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Dinner, Greek, Lunch, Sandwich, Trader Joe's Hacks, Under 10 WW SmartPoints

Trader Joe’s Hack: 5-Minute Gyros

by aspoonfulofsimpleblogLeave a Comment on Trader Joe’s Hack: 5-Minute Gyros

Ingredients

Trader Joe’s fully cook gyro slices

Trader Joe’s cauliflower tabbouleh

Trader Joe’s tzatziki sauce

Pita bread

Hummus of choice ( I just used what I had, but TJ’s has a bunch of great options!)

Directions

  1. Heat the gyro slices and the pitas in the microwave for 30 seconds.
  2. Spread the hummus on the heated pita.
  3. Place the gyro slices on the pita.
  4. Spoon some cauliflower tabbouleh over the top.
  5. Top with tzatziki sauce.
  6. Serve! So simple and delicious.
Spread the hummus of choice
Place the heated gyro slices on the pita
Spoon on the tabbouleh
Top with tzatziki

Weight Watchers Freestyle SP: 10 points per pita with fixings. This recipe makes 4 servings total (I ended up using more meat than the serving size, oops!). Points were calculated using the Recipe Builder on the WW app.

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**See packages for nutritional information and calorie counts.**

Chicken, Dinner, Instant Pot, Italian, Lunch, Pasta, Under 10 WW SmartPoints

Instant Pot Chicken Piccata

by aspoonfulofsimpleblogLeave a Comment on Instant Pot Chicken Piccata

One of my favorite combination of flavors involves lemon, butter, olive oil, and garlic…but really, who wouldn’t like that? This Instant Pot chicken piccata recipe is a simple one pot meal that combines the functions of sautéing and pressure cooking to create the most delectable chicken and juices to pour over your favorite pasta, rice, or veggies.

Ingredients

1 1/2 lbs boneless, skinless chicken breast, cut thin or in strips (I bought tenderloins)

1/4 cup all purpose flour

2 tbsp olive oil

2 tbsp butter

2 lemons

1 clove garlic, minced

2 small shallots, finely diced

1 cup chicken broth

1/4 cup capers, rinsed and drained

Salt and pepper, to taste

Directions

  1. Pat chicken dry. If it is a thicker breast, butterfly it and slice it into thinner pieces. I used chicken breast tenderloins and they worked perfectly!
  2. Season chicken with salt and pepper. Place flour on a plate. Toss the seasoned chicken in the flour to coat.
  3. Place your Instant Pot in “saute” mode. Melt the butter and pour the olive oil in the pot until hot. Brown the chicken in the oil and butter until golden/brown on the outside (will not be fully cooked through yet). About 2-3 minutes per side. Do this in batches, if necessary.
  4. Remove chicken to a plate.
  5. Quickly add shallots and garlic to the hot oil and butter. Stir around for about 30 seconds – 1 minute until fragrant–be very careful not to burn them!
  6. Add chicken broth into the Instant Pot to deglaze (be sure to scrape off any stuck brown bits from the bottom of the pot during this step –this will prevent a “BURN” notice when pressure cooking).
  7. Squeeze in the juice of one lemon and layer slices from the other lemon in the liquid.
  8. Add chicken back into the pot and stir together.
  9. Close your Instant Pot with the lid and set the top valve to “Sealing” mode. Set to High Pressure for 4 minutes (more time may be needed for a thicker piece of chicken).
  10. Once 4 minutes has completed, allow for a natural pressure release for 5 minutes (don’t touch anything, pot will read LO:05).
  11. Release the pressure carefully, add in the rinsed and drained capers, and serve over pasta, rice, or veggies!

**NOTE: I do not thicken the sauce because I like to pour it over pasta as a lemon/butter sauce. Feel free to thicken it with additional flour at the end!**

Season the chicken
Dredge in flour
Brown in the butter/ olive oil
Remove chicken / add shallots and garlic to the Instant Pot
Deglaze pot with chicken broth / add lemon juice and lemon slices … then mix chicken back in and pressure cook for 4 minutes!
Ready to release the pressure and add the capers!
That sauce, though…
Serve and enjoy!

Weight Watchers Freestyle SP: 6 points per serving of chicken with sauce (add more for whatever you serve it with). This recipe makes 4 servings total. 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.
Air Fryer, Beef, Dinner, Lunch, Party Favorites, Sandwich

10-Minute Air Fryer Cheeseburgers

by aspoonfulofsimpleblogLeave a Comment on 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.
Appetizer, Appetizers, Party Favorites, Side Dishes, snacks, Under 10 WW SmartPoints, Under 5 WW SmartPoints, Vegetarian

Summer Corn and Black Bean Salad

by aspoonfulofsimpleblogLeave a Comment on 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!

Baked, Chicken, Dinner, Instant Pot, Lunch, Soup

Instant Pot Chicken Pot Pies

by aspoonfulofsimpleblogLeave a Comment on 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, Dinner, Greek, Grilled, Lunch, Sandwich

Chicken Souvlaki in a Pita

by aspoonfulofsimpleblogLeave a Comment on 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.

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Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
Mexican, Under 10 WW SmartPoints

15-Minute Chicken Fajitas

by aspoonfulofsimpleblog1 Comment on 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.
Beef, Dinner, Instant Pot, Lunch, Soup, Under 10 WW SmartPoints

Instant Pot Beef Stew

by aspoonfulofsimpleblogLeave a Comment on 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.
Chicken, Dinner, Instant Pot, Lunch, Party Favorites, Under 10 WW SmartPoints, Under 5 WW SmartPoints

Instant Pot Shredded Salsa Chicken

by aspoonfulofsimpleblogLeave a Comment on 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.