Chicken, Spinach, and Cheese Meatballs

I’ve been trying out a lot of new recipes from one of my favorite food blogs, Once Upon a Chef, and this was my take on her Turkey, Spinach, and Cheese meatballs. These cheesy, light meatballs pack the punch of a traditional meatball with a little extra flavor due to the added cheese.


1 lb ground chicken breast

1 package sweet Italian chicken sausage, removed from the casings

1 yellow onion, finely diced

3 oz. chopped fresh and frozen spinach (squeeze the water out if frozen)

3 cloves garlic, minced

1 egg, beaten

1/2 cup whole wheat seasoned breadcrumbs

Olive oil spray, for the baking sheet

1 cup shredded mozzarella cheese

1/3 cup grated parmesan cheese

28 oz. can of tomato sauce

2 tbsp Italian seasoning (for the sauce)


  1. Combine the spinach, onions, garlic, and egg in a large bowl
  2. Add in the ground chicken breast and ground chicken sausage, removed from the casings
  3. Mix in the seasoned breadcrumbs, parmesan, and mozzarella until well combined. Use your hands but be careful not to overwork the meat!
  4. Spray a large baking sheet with olive oil and roll 1-2 inch meatballs using your hands (my batch made about 20 large meatballs). Space them evenly on the baking sheet.
  5. Place under the broiler for 10-12 minutes, until the tops get a little golden and crispy looking.
  6. On the stovetop, heat up the tomato sauce seasoned with Italian seasoning. Add in the broiled meatballs and cover the tops with the sauce. Simmer on low-medium heat for about 10 minutes until fully cooked through.
  7. Serve over pasta or with a side of veggies!
Mix up the egg, spinach, onion, and garlic
Combine the meats and cheeses until well combined
Before broiling…
After broiling…notice those beautiful crispy tops!
Simma simma…
And enjoy!

Stovetop Chicken Broccoli Parmesan Pasta

As this quarantine continues, I have to ditch my regular rotation of recipes and utilize whatever is left in the fridge. Yesterday I was trying to figure out how to use the ground chicken I had along with the broccoli that didn’t have much life left. I wasn’t feeling an Asian chicken and broccoli dish, so I decided to do a pasta dish! With a little inspiration from a Woman’s Day recipe I found, we came up with this! And it was a hit!


1 pound pasta (I used medium shells)

1 tbsp olive oil

2 cloves garlic, minced

1 lb ground chicken (can use ground chicken breast for a lighter take)

1/2 tsp red pepper flakes (more to taste for more heat)

Salt and pepper

1/2 cup Pinot Grigio (or some other dry white wine)

1 cup chicken broth

1/2 lb broccoli crowns, chopped finely

2 tsp lemon juice

1 cup finely grated Parmesan

2 tbsp butter

1 cup reserved pasta water (to thicken sauce at the end)


  1. In a separate pot, cook pasta according to their pasta directions. Add some salt to the boiling water to add some more flavor (we will be reserving one cup of this liquid before we drain the pasta!).
  2. Heat olive oil in a high sided skillet over medium heat and add in garlic. Saute for 1 minute. Be careful not to burn!
  3. Add in ground chicken and red pepper flakes to the pan with the garlic. Add some salt and pepper to taste. Break up the chicken into small pieces as it browns in the pan.
  4. Once chicken is fully cooked (no more pink!), add in the white wine and let it simmer for about 2 minutes. It will evaporate a bit of the wine as it cooks.
  5. Add in the chopped broccoli and the chicken broth. Let it simmer and cook the broccoli for about 5-6 minutes.
  6. Add in the lemon juice, parmesan cheese, and a little more salt and pepper.
  7. Remove from heat. Add in butter and reserved pasta water to thicken the sauce.
  8. Toss your pasta into the chicken and broccoli sauce. Make sure it is fully covered. If you need more flavor, add more parmesan cheese, lemon juice, butter, red pepper flakes, or PEPPER! ( I love adding a bunch of pepper at the end!).
  9. Serve and enjoy!
Saute the garlic!
Add in chicken and red pepper flakes, salt and pepper.
After you simmer in the white wine (for about 2 minutes), add in the broccoli and chicken broth.
Reserve one cup of that pasta water goodness!
Now we have added in cheese, lemon juice, and salt and pepper, remove from heat and add in the butter and reserved pasta water.
Add in pasta and serve!

Instant Pot Chicken and Dumplings Soup

With tomorrow being October, soup season is in the air (though I never stopped making it)! This decadent soup is perfect for a cozy night in, and in the Instant Pot, it can’t be any easier!


1.5 lbs boneless, skinless chicken thighs

4 cups celery, chopped

4 cups carrots, chopped

1 yellow onion, diced

4 cups chicken broth

1 package Grands! Homestyle Biscuits dough (8 biscuits)

2 bay leaves

1 tsp ground sage

1 tsp dried parsley

1 tsp garlic powder

1 tbsp butter

Salt and pepper, to taste


  1. Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
  2. After you have sautéed for about 4 minutes, add in thyme, garlic powder, parsley flakes, ground sage, bay leaves, salt, and pepper. Stir it together with veggies.
  3. Add in chicken broth and chicken thighs.
  4. Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
  5. Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
  6. Close and lock the Instant Pot. Set the valve to “sealing.”
  7. Cook on high pressure for 5 minutes. After pressure builds and cooking time has completed, allow to naturally release pressure for 15 minutes (timer should read LO:15). Then, do a quick release of the pressure.
  8. Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
  9. Serves six!
Before cooking! Ready to place biscuits on top.
Raw dough placed on top! Ready to seal the Instant Pot for cooking.
Set timer for 5 minutes, high pressure.
After cooking is done, let pressure naturally release for 15 minutes. Instant Pot should look like this! Then, quick release the remaining pressure.
Break up biscuits, shred chicken, and serve!

Weight Watchers Freestyle SP: 10 points per serving (6 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’s Nutrition Calculator.

Air Fryer Chicken Parmesan

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!


2 lbs boneless, skinless chicken breast, cut into thin cutlets (about 6-8)

1 1/4 cups Italian seasoned Panko bread crumbs

1/4 cup finely grated parmesan cheese

1 egg

1/4 cup all purpose flour

Olive oil spray

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded mozzarella cheese

2 cups tomato/marinara sauce of choice


  1. 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.
  2. 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.
  3. 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.
  4. Cook for 8-10 minutes on one side until chicken starts to look crispy and browned. Then, flip chicken in air fryer using tongs.
  5. Cook for an additional 5 minutes until chicken reaches an internal temperature of 165 degrees F.
  6. Spoon tomato/marinara sauce onto cooked chicken in the air fryer. Then, layer with shredded cheese.
  7. Cook in the air fryer for an additional 2 minutes, or until melted to your liking!
  8. 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.

Print a copy for your recipe binder!

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

Trader Joe’s Hack: 5-Minute Gyros


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!)


  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.

Print a copy for your recipe binder!

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

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.


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


  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’s Nutrition Calculator.

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.


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!


  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!

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’s Nutrition Calculator.

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.


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)


  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!

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’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!


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


  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’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!


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


  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’s Nutrition Calculator.