Recipe

Zero Point Simple Turkey Chili Recipe

April 15, 2019 Katie Leave a Comment

This Simple Turkey Chili Recipe is one of my all-time favorite zero point foods on the WW FreeStyle Plan. It is so easy to throw together in under 30-minutes. I’ve made it dozens of times, and love the results every time. In fact, there are never leftovers for long since everyone loves this!

Zero Point Simple Turkey Chili Recipe

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The pictures of this recipe aren’t great, but it tastes amazing and is super easy to make. I love that it is zero points because I can add my favorite cheese and some crackers with absolutely zero guilt. For an amazingly simple dinner, this is going to become a family-favorite meal to add to the rotation.

If you are looking for something that freezes well, you won’t be disappointed. This simple chili recipe is great for making in larger batches, and then you can easily separate into individual portions to put into freezer soup containers for a later date. Just make sure you label each container with the recipe name and date it was cooked.

Tips for Making Chili in 30-Minutes

Chili is typically best when it is simmered slowly all day. I have often made this same recipe in my Instant Pot or Slow Cooker, but sometimes you just need a fast stovetop recipe. Below are my two most important tips to share.

Invest in the Freshware Vegetable Chopper. This is one of the most amazing kitchen gadgets I have ever found. It makes dicing onions and peppers take seconds. Plus all of the pieces are the same size, so they cook more evenly.
Season your ground turkey while it cooks. I find that for a better flavor in a shorter time when cooking on the stovetop, I mix 1/4 of the seasonings into the meat as it cooks. This imparts a flavor that cooks in longer.

Zero point turkey chili simmering on the stove ready to be served with low fat cheese and crackers

Chili cooking before adding in the last of the spices and canned tomatoes.

Way to Serve Zero Point Chili

I love making chili as an easy low-point lunch throughout the week. Over the last year, I have discovered a few ways that I enjoy serving this chili, as well as my Chili Cheese Dip or White Bean Turkey Chili. Keeping these low in points but still delicious is a must. My favorite methods are listed below for you to check out.

Cut up light string cheese and mix into the chili for that cheesy goodness without a lot of added points since most light string cheeses are only 1 SmartPoint each on the WW FreeStyle Plan.
Pour over baked french fries for a fun loaded fry recipe
Serve a cup of soup over diced lettuce with a few crumbled tortilla chips for a “taco salad”
Add a spoon to the top of a turkey hot dog on a low-point bun for a healthier chili dog recipe

Zero Point Simple Turkey Chili Recipe

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 8

Serving Size: 1½ cups Zero Points on WW FreeStyle 3 SmartPoints on Weight Watchers Beyond the Scale 5 Points Plus per serving

Ingredients

1 pound ground 98% fat-free turkey breast
2 cups of water or stock
1 can pinto beans
3 cloves garlic minced
1 can kidney beans
1 can dice tomatoes
1 yellow onion diced
1 bell pepper diced
1 medium tomato diced
1½ tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon onion powder
⅛ teaspoon cayenne pepper
¼ teaspoon garlic powder
⅛ teaspoon black pepper
¼-1/2 teaspoon salt (to taste)

Instructions

Stovetop Directions:
In a small bowl, mix together chili powder, cumin, onion powder, garlic powder, cayenne, and black pepper.
Using a nonstick stockpot, brown ground turkey over medium heat adding ¼th of the spice mixture to meat. Continue cooking until cooked through and no longer pink.
Add in all other ingredients except salt and mix until well combined.
Simmer over medium heat for additional 25-30 minutes
Taste and add salt if desired/needed to taste.
Serve with favorite chili toppings and sides

Notes

Slow Cooker Directions:
Brown ground turkey in a nonstick skillet.
Once cooked through, add to slow cooker and combine with all other ingredients except salt.
Cook on low heat for 2-3 hours.
Remove lid, taste and add in salt if needed/desired to taste.

Instant Pot Directions:
Turn Instant Pot to saute and cook ground turkey until cooked through and no longer pink making sure to stir regularly so it doesn't stick.
Add in broth or water and stir well scraping any bits off the bottom of the pot.
Mix in all other ingredients except for salt, and set lid to seal.
Turn to manual pressure for 10 minutes
Once done cooking, allow to naturally pressure release for 5 minutes. Release remaining pressure.
Stir well and taste. Add salt if desired or needed to taste.

Nutrition Information

Serving size: 1½ cups Calories: 204 Fat: 2.6 Saturated fat: .5 Carbohydrates: 17.4 Sugar: 2.5 Sodium: 465 Fiber: 6.1 Protein: 30.2 Cholesterol: 60

Tuna Noodle Casserole Recipe

April 8, 2019 Katie Leave a Comment

Tuna Noodle Casserole Recipe is one of those common comfort foods in the Midwest that I never enjoyed, but my husband loved. This recipe is a great option since you don’t have to precook anything. You can’t get any easier than that!

Overhead shot of tuna noodle casserole in large baking dish laying on table

Tuna Noodle Casserole Recipe

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Tuna is currently a zero point food protein option on the WW FreeStyle plan. That means it shows up in a lot more recipes and is often requested in our Facebook Support Group for WW Users. Since a good tuna noodle casserole recipe sounded like something simple, I decided to share this one that is loved by my husband.

Ingredients for Tuna Noodle Casserole Recipe

To get the full recipe with measurements, see the printable option at the bottom of this post.

Pasta
Chicken Broth
Pease
Tuna
Half and Half
Cheddar Cheese
Salt and Black Pepper

Variations on Tuna Noodle Casserole

One of the best things about this tuna noodle casserole recipe is that it is easy to mix up what vegetables you add to the mix. Mushrooms or frozen peas and carrots mix are both popular additions. Some people even enjoy adding in some diced onion or celery. No matter what you choose, this is an easy to follow casserole recipe that everyone will enjoy.

More Casserole Recipes

Casseroles are such a great way to prepare a meal that is easy and yummy for your family. This tuna noodle casserole recipe is sure to be a favorite in your menu in coming weeks. Don’t forget to check out all of our other favorite recipes including some awesome casseroles linked below.

Tuna Noodle Casserole Recipe

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 8

Makes 8 Servings 9 SmartPoints per serving on the WW FreeStyle Plan 10 SmartPoints per serving on the WW Beyond the Scale Plan 9 PointsPlus per serving

Ingredients

1 box rotini pasta (16 ounces)
4 cups chicken broth
1 cup frozen peas
2 cans tuna, drained (5 ounces each)
1 cup half and half
1 cup cheddar cheese, shredded
Salt and Pepper (1/4 each or to taste)

Instructions

Preheat oven to 350 and spray a 9x13 baking dish with nonstick cooking spray.
Add pasta, broth, peas, tuna and the half and half to the pan and mix well.
Season with salt and pepper.
Cover tightly with aluminum foil.
Bake for 45-55 minutes, stirring every 15 minutes.
Remove foil, stir and re-cover with foil and return to oven until pasta is done.
Uncover and remove from oven, and sprinkle with cheddar cheese.
Return to oven for 5 minutes or until cheese is melted.

Mixed Berry Baked Oatmeal Recipe

March 25, 2019 Katie Leave a Comment

This Mixed Berry Baked Oatmeal Recipe is a great make ahead breakfast for those who like to meal prep. It’s simple, delicious, and easy to divide into individual portions which make it fit into WW FreeStyle meal plans easily.

Mixed Berry Baked Oatmeal Recipe

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I have never been a fan of regular oatmeal, but baked oatmeal is one breakfast recipe I can enjoy. The difference in texture is just what I need to enjoy this. As a healthy grain, oatmeal is one of those carbohydrates I don’t want to shy away from. Instead, I like including it in things like this mixed berry baked oatmeal recipe.

Ingredients for Mixed Berry Baked Oatmeal

For the full recipe, scroll to the bottom of the post.

Rolled Oats
Unsweetened Almond Milk
Vanilla Extract
Egg
Baking Soda
Salt
Ground Cinnamon
Brown Sugar
Frozen Mixed Berries

How to Make Baked Oatmeal

I prefer using an 8″x8″ baking dish for this recipe. My favorite is this Pyrex baking dish with a lid so it can just be covered and put into the fridge. When I make this recipe in bulk, I can easily divide it into servings and put into my glass freezer storage containers. Spraying the bottom of the pan with non-stick spray also helps a bit with making sure it is easy to spoon out of the pan. Bake for 30 minutes or until golden brown on top and the berries are bubbling.

Note: While you can mix all ingredients together, I do prefer the layering technique so it has warm berries and a bit of crunchy oatmeal in every bite.

More Make-Ahead Breakfast Options

Baked Oatmeal is definitely a favorite easy breakfast to make ahead on the weekend and grab each morning throughout the work week. If you have kids and work outside the home, you know that this is a must. Fast and easy doesn’t have to be things like donuts or sugar-laden cereal. This is one of our favorite recipes, but make sure to check out the ones I have linked below for even more ideas for breakfast.

Weight Watchers Calculations

Makes 4 servings.

7 SmartPoints per serving on the WW FreeStyle Plan and Beyond the Scale Plan.

6 PointsPlus per serving

Mixed Berry Baked Oatmeal Recipe

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 35 mins

Total time: 40 mins

Serves: 4

7 SmartPoints per serving on WW FreeStyle Plan and Beyond the Scale Plans 6 Points Plus per serving

Ingredients

2 cups rolled oats
¼ cup unpacked brown sugar
1 teaspoon baking soda
1 cup unsweetened almond milk
½ teaspoon ground cinnamon
1 egg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups frozen mixed berries

Instructions

Preheat oven to 350 degrees
Spray the bottom of an 8"x8" pan with non-stick cooking spray.
In a large bowl, mix together oats, brown sugar, cinnamon, baking soda, and salt until well combined.
Add in almond milk, egg, and vanilla extract and blend until oats are wet and ingredients well incorporated.
Spread 2 cups frozen mixed berries across the bottom of the baking dish.
Top the berries with the oatmeal mixture.
Bake for 30-35 minutes at 350 degrees or until the top is golden brown and berries are bubbling.

Nutrition Information

Calories: 265 Fat: 4.9 Saturated fat: .9 Carbohydrates: 46.1 Sugar: 14.7 Sodium: 528 Fiber: 6.9 Protein: 7.5 Cholesterol: 41

Peanut Butter Banana Muffin Recipe

February 23, 2019 Katie 2 Comments

Lately, I’ve been on an easy muffin kick. This Peanut Butter Banana Muffin Recipe is a great option for easy breakfasts or snacks. These are so low point, but healthy, and have no odd ingredients. You probably have everything in your pantry for these right now!

Peanut Butter Banana Muffin

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Bananas rarely get too ripe in our house, but when they do, I make a point of peeling them and putting them in a freezer bag in the freezer. They are ideal for making low point muffins like these! Just grab a few out, and pop into a bowl to thaw!

Note: When I make muffins, I would normally use my silicone muffin pans. When making this batch, I had those in use already, so used regular muffin pans and cupcake liners. These do make full-sized muffins.

If you would prefer to just print the recipe, scroll to the bottom of the post for a printable option.

How to Freeze Muffins for Later

One of my favorite things about making muffins is that they are ideal for making in super large batches and freezing. In fact, I can spend an hour in the kitchen on the weekend and make 4-5 different types of muffins that are low in points.

After the muffins have been out of the oven and allowed to cool, I prefer placing them in a single layer in a large Ziploc bag. A gallon sized freezer bag is ideal for this, and can easily be marked with the date and type of muffin. To freeze, I place them flat on the shelf on my freezer for 1-2 hours, they can easily slide them into the door or in a drawer in my freezer as needed and they won’t get smashed.

I am also a fan of the Global Sustain reusable freezer bags. If you prefer to use more sustainable options, this is a great investment for your kitchen.

They are good for 3-4 months in the freezer. To thaw, just remove from the freezer and leave in the refrigerator overnight. They can be eaten cold or heated for 30-45 seconds in the microwave.

More Muffin Recipes You’ll Love

Of course, I feel like this peanut butter banana muffin recipe is going to knock your socks off with how easy it is. If this isn’t your favorite flavor, there are tons of other great muffin recipes for you to try. Below are some of my personal favorites that are low in points.

Healthy Chocolate Muffins Recipe – 2 SmartPoints each
Skinny Blueberry Lemon Muffin – 6 SmartPoints each
Skinny Chocolate Chip Muffin – 2 SmartPoints per mini muffin
Weight Watchers Breakfast Banana Coconut Muffins – 1 SmartPoint per muffin
Apple Cinnamon Muffins – 3 SmartPoints per muffin

Nutritional Information on Peanut Butter Banana Muffin

The WW FreeStyle Points are calculated using the recipe builder within the WW Dashboard of my personal account. The older plan points calculations are calculated using the nutritional information given by Very Well Fit Nutritional Recipe Analysis and the Calculator Cat older plan calculator.

- 2 SmartPoints per muffin on the WW FreeStyle, Flex, and Your Way Plans
- 3 SmartPoints per muffin on the Weight Watchers Beyond the Scale Plan
- 2 PointsPlus per muffin

Peanut Butter Banana Muffin Recipe

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 18

Ingredients

3 ripe bananas
½ cup unsweetened applesauce
2 tablespoons peanut butter
1 tablespoon vanilla extract
½ cup light brown sugar
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder

Instructions

Preheat oven to 375°F
Spray or line your muffin pan as preferred
In a large bowl, mix together your bananas, applesauce, peanut butter, brown sugar, and vanilla extract until well blended. I use a hand mixer to make this easier.
Sift flour, salt, baking soda, and baking powder into the wet mixture. Stir until just combined
Fill each muffin cup ¾ way full
Pake at 375°F for 15-17 minutes or until cooked through and a toothpick inserted into the middle of a muffin comes out clean.

Semi-Homemade Southern Chicken and Dumplings

January 22, 2019 Katie 2 Comments

One of my favorite recipes from childhood was my moms Southern Chicken and Dumplings. As easy as it was to make, I don’t think we had them often enough. There was just something about that rich creamy chicken broth and fluffy dumplings that screams comfort food. A classic Southern recipe, I would expect it to be pretty high in calories and points, but this recipe defies odds without losing flavor.

Semi-Homemade Southern Chicken and Dumplings

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Over the weekend, I decided to whip up some chicken and dumplings. I was prepared to take a hit on points for the comfort food recipe, but once I put everything in the WW App, I was shocked to see that each serving was only 3 SmartPoints! What a win! Of course, as a child, both my mom and my Granny would make their dumplings from scratch, but on occasion, I saw my mom pull out the box of Bisquick and make dumplings using it for a faster process. So, I did the same and the results were amazing!

Note: I initially made these in my Instant Pot, but you can easily adapt for the stove top or even a slow cooker using the directions I list in the printable version of the recipes below.

I use the Instant Pot Duo60 6-quart or the Crockpot 6-Quart Cook and Carry Programmable option. This recipe works well for any system, just adjust settings accordingly. This recipe is part of my weekly meal prep and can be easily frozen to reheat later. I use the 3 Compartment Meal Prep Containers for my freezer meals.

Ingredients for Southern Chicken and Dumplings

1 pound boneless skinless chicken breasts

1 10.5 ounces can 98% fat-free cream of chicken soup

32 ounces non-fat chicken broth

1 cup carrots, diced (about 3 large or 1/2 bag baby carrots)

1 cup Bisquick Baking Mix

1 tablespoon all-purpose flour

3 stalks celery, diced

1 white onion, diced

2 cloves garlic, minced

1/2 teaspoon black pepper

Salt (to taste after cooking as broths tend to add plenty of salt)

Directions for Southern Chicken and Dumplings

Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into the Instant Pot liner.

Place the lid to seal and set pressure cooker to manual high for 17 minutes for full breasts or 12 minutes for chicken tenderloins.

Once the cooking cycle has completed, allow to NPR (natural pressure release) for 3 minutes then safely release remaining pressure.

Remove the chicken breasts and 1/2 cup broth/juices from the Instant Pot.

Shred chicken and add back to the Instant Pot

In a medium bowl, place 1 cup of Bisquick mix. Add in 1/4-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.

Add chicken back to the Instant Pot and set to saute setting. Mix in the can of cream of chicken soup.

Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture. Add back into the Instant Pot and stir well to combine.

Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture. You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the Instant Pot.

Continue cooking for an additional 5 minutes or until dumplings are cooked through.

Semi-Homemade Southern Chicken and Dumplings

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 6

Ingredients

1 pound boneless skinless chicken breasts
1 10.5 ounces can 98% fat-free cream of chicken soup
32 ounces non-fat chicken broth
1 cup carrots, diced (about 3 large or ½ bag baby carrots)
1 cup Bisquick Baking Mix
1 tablespoon all-purpose flour
3 stalks celery, diced
1 white onion, diced
2 cloves garlic, minced
½ teaspoon black pepper
Salt (to taste after cooking as broths tend to add plenty of salt)

Instructions

Instant Pot directions:
Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into the Instant Pot liner.
Place the lid to seal and set pressure cooker to manual high for 17 minutes for full breasts or 12 minutes for chicken tenderloins.
Once the cooking cycle has completed, allow to NPR (natural pressure release) for 3 minutes then safely release remaining pressure.
Remove the chicken breasts and ½ cup broth/juices from the Instant Pot.
Shred chicken and add back to the Instant Pot
In a medium bowl, place 1 cup of Bisquick mix. Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
Add chicken back to the Instant Pot and set to saute setting. Mix in the can of cream of chicken soup.
Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture. Add back into the Instant Pot and stir well to combine.
Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture. You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the Instant Pot.
Continue cooking for an additional 5 minutes or until dumplings are cooked through.
Slow Cooker directions:
Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into the Slow Cooker.
Cover with lid and cook on low heat for 4 hours.
Remove the chicken breasts from the Slow Cooker along with ½ cup of the juices/broth.
Shred the chicken and add back to the Slow Cooker along with the can of cream of chicken soup.
In a medium bowl, place 1 cup of Bisquick mix. Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture. Add back to the slow cooker and stir well.
Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture. You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the slow cooker.
Cover and cook for additional 30 minutes.
Stove Top directions:
Place chicken breasts, chicken broth, vegetables, garlic, and black pepper into a large stockpot.
Cook over medium-high heat for 30 minutes.
Remove the chicken breasts and ½ cup juices from the stockpot.
Shred chicken breasts and add back to the stockpot along with the can of cream of chicken soup.
In a medium bowl, place 1 cup of Bisquick mix. Add in ¼-1/3 cup of the broth you removed, to the bowl and mix until a sticky dough forms.
Using remaining broth and 1 tablespoon all-purpose flour, mix a slurry for thickening the mixture. Add back into the Instant Pot and stir well to combine.
Divide the sticky dumpling dough into 12 equal portions and drop by these into the chicken and vegetable mixture. You can do this by rolling out with a bit more flour or Bisquick, or simply drop by spoons into the stockpot.
Continue cooking for an additional 5 minutes or until dumplings are cooked through.

Makes 6 Servings (approximately 1 1/2 cups with 2 dumplings per serving)

3 SmartPoints per serving on the WW FreeStyle, Flex, and Your Way Plans

7 SmartPoints per serving on the Weight Watchers Beyond the Scale Plan

7 Points Plus per serving

More Weight Watchers Recipes

My Southern Chicken and Dumplings recipe is inspired by the recipe my mom and my Granny made when I was a child. It’s a perfect option for comfort food that also stays within your daily points easily. If you are looking for more yummy comfort food ideas, check out some of the ideas linked below!

Weight Watchers Pot Pie Casserole
Skinny Cheesy Taco Pasta Recipe
WW Salisbury Steak Recipe
Lightened Up Homemade Lasagna Recipe
Skinny Chicken Spaghetti Recipe