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Bacon Burger Mac and Cheese

You know it, and boy do you LOVE IT, and now it has stepped up a notch, it’s my BACON BURGER MAC AND CHEESE!! This has become one of my most popular recipes and it’s clear why. It’s packed with protein, rich, creamy and insanely delicious. Bowls, forks and pots are licked CLEAN when this is made! Worth EVERY point. (Oh, and try stopping at just one serving!)

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

I haven't made this dish and a really long time and I have just been absolutely craving it. If I could pick the first dish of mine for anyone to make, it would be this one. I have tons of favorite recipes of mine, sweet and sour chicken, sweet asian taco meat or a bloomin onion (click the links for those recipes), but hamburger Mac and cheese is the ultimate recipe. It is everything you love about not being "on a diet" while also being "on a diet", except WW is far from a diet.

It is not your typical Mac and cheese. Obviously, that is why it is called bacon burger Mac and cheese. It combines all the flavors you love about a hamburger, like ketchup, with a creamy Mac and cheese sauce. Could you think of a better combo.

I also have a pretty similar recipe called pizza Mac and cheese. Similar to this one but has some more pepperoni pizza flavors in it. Find that recipe here.

Let's take a moment to appreciate how amazing this looks!!!

Here Is What You Need:

Okay, it kinda seems like there are a lot of ingredients for this dish but I promise it is not that bad. I like to create most of my recipes with things I (and you) would typically have in your pantry. While I obviously need to pick up some fresh chicken, you get the point.

  • Pasta
  • Minced garlic
  • Extra lean ground beef
  • Onion
  • Tomato sauce
  • Fully cooked bacon
  • Sugar-free ketchup
  • ⅓ less fat cream cheese
  • Shredded cheddar cheese
  • Seasonings

For the pasta, I use elbow shaped noodles. You can use any shape but I like the elbow, it gives a classic Mac and cheese look.

This recipe calls for EXTRA LEAN ground beef. Be sure to pick some of that up. If you want to use a different meat, just track your own recipe.

99.9999% of the time I will make my homemade tomato sauce. Grab that recipe here. But I had a huge stockpile of tomato sauces and have been working 12 hours days, 7 days a week, so bottled sauce it was.

Zero Point Marinara
One of my most useful dishes is my homemade tomato sauce. It's an amazing replacement for sauce on pizza, in pasta or as a dipping sauce! Why do I love it so much? It tastes fantastic and is zero points. It's the best way to reduce your daily points while still enjoying all the foods you love.
Check out this recipe
This is the best low calorie recipe for a weight watchers zero point tomato or marinara sauce, perfect to add to any of your dishes.

My favorite sugar free ketchup is G Hughes!! I recommend stocking up on some G Hughes from amazon. You can order that here.

To make this, you will need a medium sized pot, for the pasta, and a large pan with tall sides for the chicken and sauce. Lastly, and my favorite little utensil, is this meat masher. It breaks up ground meat perfectly and makes cooking a breeze. Grab that here!

Here is What to Do:

The first step is to measure to 6 ounces of pasta. 6 ounces of pasta is 'technically' 3 servings and this dish serves 4. But I find that with all the added protein and sauce, this dish works great at 4 servings. Just measure out 6 ounces of the pasta, dry.

I get my pot filled with water and place it on the stove over high heat. I leave that there to start boiling while I begin other steps.

I dice my onion and grab all my ingredients while the water boils.

Once the water starts boiling, add in the pasta and cook that according to the package instructions, once that is finished, drain it well and set aside.

Meanwhile we will begin on the beef/sauce.

Heat you pan over medium/high heat. Add the minced garlic and diced onion and cook for about 3-4 minutes, until soft and fragrant.

The garlic and onion will look something like this when it is ready for the next step.

Add ground beef, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone.

Add tomato sauce and ketchup and stir to combine. Allow beef to cook completely.

Dice up the bacon into tiny pieces, to your liking. Then add into the pan and cook for about a minute or two to heat up the bacon.

Add in cream cheese and stir in until melted. Add in cheddar cheese and stir until melted. It will look a look soupy, but we want that. It will provide a great sauce base for the pasta we are about to add in.

Add in the pasta and stir to combine in the sauce

I always top my dishes with fresh parsley!

The assistant goes ABSOLUTELY CRAZY over this dish too. She was having a full on panic attack while I was shooting pictures. She doesn't get like this always, it has to be a really good cheesy dish. Look how funny she is!

But don't worry, I paid her by letting her clean up a few of the shredded cheese strands that were left behind. Her favorite part is the clean up! Now, if only she could do dishes too.

Serving Size

This dish makes four serving at one heaping cup per serving. I measured out a heaping cup and left the other portions for my husband's dinner and lunches.

Seriously one of the best dishes ever!! How good does this look.

Okay, Okay, enough talking, let's get to this recipe.

Bacon Burger Mac and Cheese

one heaping cup per serving
No ratings yet
Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
 

  • 6 ounces elbow pasta dry
  • 2 cloves garlic minced
  • ¼ onion diced
  • 16 ounces extra lean ground beef
  • 3 slices fully cooked bacon
  • 5 tablespoons Allie Carte homemade tomato sauce recipe linked below
  • 4 tablespoons chicken broth fat-free
  • 2 tablespoons sugar free ketchup (G Hughes brand)
  • 2 ounces ⅓ less fat cream cheese
  • ½ cup reduced fat, 2% milk cheddar cheese shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cook pasta according to the package directions, drain well and set aside
  • Heat a large pan on the stove over medium/high heat. Spray with cooking spray
  • Add minced garlic and cook for one minute. Add diced onion and cook until soft and translucent, about 3-4 minutes
  • Add ground beef, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone.
  • Dice bacon and add to the pan
  • Add tomato sauce, broth, ketchup and stir to combine. Allow beef to cook completely
  • Add in cream cheese and stir in until melted. Add in cheddar cheese and stir until melted
  • Add in the pasta and stir to combine in the sauce
  • Divide evenly into four bowls
💚: 10
💙: 10
💜: 6 (if using 100% whole wheat pasta)
✔️: 375 calories
Keyword Meat, Pasta
Course Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

One HEAPING cup per serving

Hamburger Mac and Cheese
Hamburger Mac and cheese is a healthy version of a homemade hamburger helper recipe. Think a Mac and cheese burger in one creamy dish.
Check out this recipe
Zero Point Marinara
One of my most useful dishes is my homemade tomato sauce. It's an amazing replacement for sauce on pizza, in pasta or as a dipping sauce! Why do I love it so much? It tastes fantastic and is zero points. It's the best way to reduce your daily points while still enjoying all the foods you love.
Check out this recipe
This is the best low calorie recipe for a weight watchers zero point tomato or marinara sauce, perfect to add to any of your dishes.
view more 'main dish' recipes here
view more american cuisine recipes here
view more ground chicken and turkey recipes here
view more pasta dishes here
Pizza Mac and Cheese
one heaping cup per serving
Check out this recipe
Mac and Cheese!
the easiest way to make rich and creamy mac and cheese with limited ingredients
Check out this recipe
Cheeseburger Sloppy Joes
Check out this recipe
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Dessert

WW Friendly Cheese Popcorn

This WW Friendly Cheese Popcorn has become my obsession lately. I have posted this on my story countless of times, I seriously do not go a week without it. I figured it was time to post it here and make an official recipe out of it for reference. This is such a great late night snack and is actually super filling!! Really just one of my favorite snacks lately and so easy to make.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

WW recipe builder

Make sure to order the cheese powder below!

Click here to order the cheese powder

Order the popcorn maker below too!

Click here to order the popcorn maker

WW Friendly Cheese Popcorn

the best cheesy popcorn that is low in points
2.60 from 22 votes
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 3 minutes
Making Time 6 minutes
Total Time 10 minutes
Course Dessert, Snack
Servings 3 people

Equipment

Ingredients
 

  • 6 tablespoons popcorn kernels
  • 6 tablespoons cheddar cheese powder
  • 1 teaspoon seasoned salt
  • 20 sprays butter spray ICBINB
  • butter flavored cooking spray

Instructions

  • Place kernels in the popcorn maker, no oil required. Place the lid on top and set in the microwave. Cook according to the package, or until desired wellness.
  • Place the 6T of cheese powder in a small bowl for easy access.
  • Grab an extra large bowl and add a little bit of the popcorn to the bottom of the bowl. Spray with the butter flavored cooking spray and a sprinkle of cheese powder and salt. Mix.
  • Add more popcorn the the bowl, spraying with cooking spray and adding the cheese powder/salt then mix. Repeat until all the popcorn is coated in cheese powder.
  • You can also add some sprays of ICBINB spray in the middle of doing this, just be careful not to add too much at once as it can make the popcorn soggy.
  • Divide into 3 bowls and enjoy.
 
✔️: 150 calories
Course Dessert, Snack
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Weight Watchers Popcorn
Check out this recipe
Mac and Cheese!
the easiest way to make rich and creamy mac and cheese with limited ingredients
Check out this recipe
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Main Dish

Feta Tomato Spinach Pasta

FETA TOMATO PASTA!
Another TikTok made me do it special!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

Have you tried the viral feta tomato pasta trend?? I am never letting this trend die, sorry. It is too good to not keep enjoying. This time, I added some spinach into the mix and paired it with some chickpea pasta for a truly amazing dish.

I love that WW always me to eat whatever I want. So that I can participate in some of these TikTok trends (remember the tortilla hack). I lightened up the dish to stay one track while keeping it delicious.

Plus, you all requested more Greek dishes!

I used a whole box of Banza chickpea bowtie pasta for this dish and Publix's reduced fat feta cheese, found in the cheese section.

Feta Tomato Spinach Pasta

one cup per serving
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Vegetarian
Servings 4

Ingredients
 

  • 8 ounces pasta chickpea, dry
  • 2 teaspoons light olive oil
  • 24 cherry tomatoes about 8 ounces
  • 1 teaspoon Splenda
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 4 cloves minced garlic
  • 8 ounces reduced fat feta cheese
  • basil leaves
  • 1 cup baby spinach packed
  • crushed red pepper optional

Instructions

  • Preheat oven to 400 degrees
  • Cook pasta according to package instructions. After cooking, remove ¼ cup of pasta water and set aside. Drain the pasta well and set aside
  • Slice cherry tomatoes in half and set aside
  • Grab an oven safe dish, I used an 8x8 glass casserole dish.
  • Add the tomatoes and drizzle with the olive oil. Sprinkle with the Splenda, salt and pepper and toss into the oil.
  • Add the minced garlic on top of the tomatoes. Move the tomatoes to the outside of the dish place the block of feta in the middle of the tomatoes.
  • Bake for about 40-45 minutes, flipping over the feta halfway. Or until your desired wellness.
  • Smash the feta and tomatoes up to create a sauce like consistency. If too thick, add a splash of the pasta water until desired thickness is reached
  • Chop up the baby spinach and add into the dish. Toss to coat until spinach is wilted.
  • Add the pasta in and toss to coat
  • Top with fresh basil. Sprinkle on some crushed red pepper for a spicy dish.
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 10
💙: 10
💜: 5 (if using 100% whole wheat pasta)
✔️: 300 calories
The 'sauce' is 5 points. You could lower your points by using a lower point noodle or noodle substitute 
Keyword Pasta
Course Main Dish
Cuisine Vegetarian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Feta Tomato Pasta
one cup per serving
Check out this recipe
Feta Tomato Spaghetti Squash
Check out this recipe

We have also made this dish and added left over sweet asian taco meat to it. SO GOOD! The sweetness of the meat with the acidity of the tomatoes work so well together. Great way to add protein into the meal.

Sweet Asian Taco Meat (Chicken)
the absolute best taco meat you could ever try!!
Check out this recipe
Sweet Asian Taco Meat
Seriously the best meat you could ever have. I could eat this every single day.
Check out this recipe
more pasta here
more greek dishes here
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Alcohol

WW Friendly Frozen Piña Colada

🎵 IF YOU LIKE PIÑA COLADAS, 🎵 You are going to want to check out my WW friendly frozen piña colada recipe!! I had some extra pineapple juice and I could not resist making some of these. When we were on our honeymoon in January, I cannot even count how many of these I had, these are one of my favorite drinks and I am so happy to have made a WW friendly one that tastes just as amazing as the honeymoon one. 21+ only please!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

Do not even begin to tell me to count my frozen fruit in this because I refuse. I really never drink smoothies (this is a smoothie right haha) so I do not feel the need to count them. Trust me, a smoothie once is not what made me gain a ton of weight. But please count the fruit if you think you need to, it would probably add a point to each drink.

Be sure you are using pineapple canned in its own juice. You do not want one with added sugar or syrup. Just straight pineapple in its own juice. You can also use fresh pineapple and blend that, but that is just a lot of work for me.

I blend the entire can of pineapple slices and then store that in a container. For this recipe, I just took out ⅓ cup of this juice and kept the rest in the fridge. You can do that, or use about 5 slices of pineapple with some juice.

I used Jordan's Skinny Syrups simple syrup for this, I like them a lot. But use whatever you want. I also used Bacardi Silver Rum for this.

WW Friendly Frozen Piña Colada

pretend you are on a tropical island with one of these!
2.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Drinks
Servings 2 drinks

Equipment

  • Blender

Ingredients
 

  • ⅓ cup blended pineapples
  • 3 ounces rum
  • 1.5 ounces simple syrup sugar free
  • 2 cups ice

Instructions

  • This recipe calls for ⅓ cup blended pineapples. I blended an entire can of pineapple slices, in their own juice (no added sugar/syrup) and stored that in my fridge (you can also blend fresh pineapple). When I made this recipe, I just took out ⅓ of that blended pineapple and added it to the blender. It was about 5 slices of pineapple.

WW Friendly Frozen Piña Colada

  • Add ⅓ cup blended pineapple to the blender. Add the rum, simple syrup and ice to the blender.
  • Blend until smooth and add more or less ice as desired.
  • Pour evenly into two glasses and enjoy if 21 or up!
💚: 3
💙: 3
💜: 3
✔️: 115 calories
Course Drinks
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Hawaiian Skewers
the best sauce compliments these amazing skewers
Check out this recipe
Frozen Strawberry Margarita
Check out this recipe
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American

Hawaiian Skewers

Not only do these Hawaiian Skewers look absolutely amazing, but the smell and taste even better! I was completely blown away by the amazing taste these skewers had. The sauce / glaze that I made for this was simply OMG!!

We used chicken, corn, onions and peppers but use anything you like! You can make this vegetarian by swapping out the chicken, or lower carb by swapping out the corn. Either way, the sauce and glaze just speaks for itself and brings the whole dish into one amazing flavor.

What You Will Need:

  • Can of pineapples
  • Sugar free BBQ sauce
  • Chicken tenderloins
  • Bell peppers
  • Red Onion
  • Ears of corn
  • Skewers

You will also need a blender to create the sauce and a grill to cook everything.

Be sure you grab a can of pineapples that are canned in their own juice. This is super important as there are no added sugars in this one. You can also use fresh pineapple and slice it up but that was just way too much work for me.

I blended the whole can of pineapples (because I made some frozen Piña Coladas!) but this recipe will just need ⅛ cup of blended juice, which is about two slices of pineapples and some juice. Add more or less, you just need ⅛ cup of blended juice.

For the BBQ sauce, I used G Hughes original. You can pick that up here.

As mentioned, I grilled everything so you will need a grill. You can certainly cook the meal a different way, but I love how the grill charred the corn, it gave it such an amazing flavor. Plus, it was super easy to just skewer everything and throw it on the grill. Just be cautious as different grills have different cooking times. Be sure the chicken is fully cooked before consuming.

This makes 6 skewers, 2 skewers per serving.

How many WW points is this now?! Click on the link and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

Hawaiian Skewers

the best sauce compliments these amazing skewers
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Main Dish
Cuisine American
Servings 3 people

Equipment

  • Grill
  • Blender

Ingredients
 

Sauce

  • ⅛ cup blended pineapple juice
  • ¼ cup sugar free BBQ sauce G Hughes

Skewers

  • 12 ounces chicken tenderloins
  • 2 bell peppers orange and green
  • ½ red onion
  • 2 ears of corn
  • 6 skewers

Instructions

  • Get the grill started, we used a charcoal grill.

Sauce

  • Blend pineapple until you have ⅛ cup of pineapple juice. It took about two slices of pineapple with a little juice.
  • Place that in a bowl and add in the BBQ sauce, stir together.

Skewers

  • Cut chicken, peppers and onion into bite sized pieces, about 1.5 by 1.5 inches.
  • Cut each ear of corn into 6 pieces, it is a little difficult but it does cut, just be careful.
  • Skewer everything evenly onto 6 skewers, however you like it.
  • Place them on the heated grill and brush the top with the BBQ pineapple sauce.
  • Cook the skewers for about 15 minutes, or until fully cooked. Flip the skewers every few minutes, brushing on more BBQ pineapple sauce each time.
💚: 4
💙: 0
💜: 0
✔️: 225 calories
Course Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Greek Skewers with Tzatziki Sauce
one skewer per serving
Check out this recipe
Sweet Mustard Skewers
Check out this recipe
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Instant Pot

Perfect Instant Pot Rice

Here we have it, the perfect Instant Pot Rice! I have been experimenting for weeks trying to get my rice to have the perfect texture in an Instapot and I finally nailed it. I am extremely picky when it comes to how my rice is cooked and I am finally pleased with how it turned out. I love cooking my rice in the Instapot because it requires zero babysitting. Just put the two ingredients in the pressure cooker, press go and you are good to go!

I will link the Instant Pot that I use here. I love it and it does a bunch of other things.

I also use this nonstick bowl insert. Then I do not need to grease my Instant Pot and the food comes out not burnt or sticking to the bottom. Super convenient.

If you are in the market for an Instant Pot AND and air fryer, try out this two in one version! Super cool.

When I cook rice, 99% of the time I use Publix extra long grain rice. Obviously measured dry. Feel free to use any rice that you wish; however, this recipe is specific for that rice. This rice ends up coming to a little over a half cup per serving.

Perfect Instant Pot Rice

the best rice to cook amazing rice
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Course Sides
Cuisine Mexican, Takeout
Servings 4 people

Equipment

Ingredients
 

  • 1 cup extra long grain rice publix
  • 4/3 cup water

Instructions

  • Add rice to the bottom of the Instant Pot. Either use a nonstick bowl insert or grease the bottom first. Level out the rice.
  • Add water to the top of the rice, trying not disturb the rice. It is okay if some pieces come up and float.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it. Not the rice setting, I just use the pressure cook setting.
  • When the time is up let the pot sit for 5-6 minutes and then move the valve to venting. Remove the lid.
💚: 4
💙: 4
💜: 4
✔️: 160 calories
Course Sides
Cuisine Mexican, Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

4/3 is 1.33333 cups (1 and ⅓ cups) water and yes that's what I do (:

What to pair the rice with:

Instapot Shredded Taco Chicken
Check out this recipe
Air Fryer General Tso Chicken
There’s no excuse to get takeout when we have AMAZING dishes like this one! I have been making this dish SO SO much recently and I don’t care! It’s insanely delicious, low on points and tastes just like the real thing! 
Check out this recipe
Fried Rice Side
this will literally taste like you just got takeout from your local hibachi place
Check out this recipe

Also check out Cooking With Fudge's Easy 25-Minute Meal: One Pan Steak Fajitas! You can check out her recipe here.

If you do not have an Instant Pot

The Perfect Stovetop Rice
Check out this recipe

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Chicken Tenderloin

Chicken Parm Pasta

Chicken Parm Pasta is everything you love about a classic chicken parm, all in one dish! The homemade tomato sauce has a perfect flavor to it, combined with a seriously delicious, buttery chicken and a fun pasta shape! On top is a crunchy, cheese-y coating that will have you asking for more! A super fun twist on just a classic pasta and marinara.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

This dish is a classic pasta and marinara sauce recipe with a little twist to it. I added some delicious, buttery chicken into it and finished it off with a crunchy breadcrumb topping. A basic dish, taken to a new level of flavor!

What You Will Need:

  • A can of crushed tomatoes
  • Minced garlic
  • Lemon juice
  • Granular sugar replacement
  • Banza pasta
  • Chicken tenderloins
  • ICBINB spray
  • Italian Panko breadcrumbs
  • Reduced fat parmesan

And TONS of seasonings because we are making this FLAVORFUL!

I opted to make my own homemade tomato sauce because I love doing it, it is pretty easy, zero points and tastes great. Did I sell you on it! You can, of course, use a store bought sauce. Just be sure to account for the points difference. We will be using about 1.5 cups of sauce here.

For the granular sugar replacement, I typically use Lakanto or sometimes Swerve.

I used Banza pasta for this recipe, a whole box. I chose this fun shape that I can no where near pronounce correctly!! It has a lot of protein and fiber, I guess, but I am only in it for the fun shape.

A whole box is 4 servings. I typically use normal pasta but I found such fun shapes at Target for this pasta brand and I had to stock up. As I said, I used a whole box, 4 servings, to make this 4 serving dish. I got a lot of hate in a Facebook group a few weeks ago for my hamburger Mac and cheese recipe. People were upset that I used, technically, 3 servings of pasta to make a 4 serving dish. That is what works for me and the dish is very filling!! So this one is to the haters, enjoy a full serving of pasta. It was too much for me, I was uncomfortably stuffed but whatever!

I also got a ton of hate in that same Facebook group for calling this 'hamburger' Mac and cheese when it is, in fact, made with chicken. I mean come on, we can't use our imagination!!! Anyways, check that recipe out below.

Hamburger Mac and Cheese
Hamburger Mac and cheese is a healthy version of a homemade hamburger helper recipe. Think a Mac and cheese burger in one creamy dish.
Check out this recipe

Kraft makes some amazing reduced fat parmesan and that is what I used here.

What You Will Do:

Sauce-

First thing will be to make the tomato sauce. Just drain the tomatoes and add everything in a blender, then blend until smooth. Super simple and easy to do. I love my homemade tomato sauce and almost always make it. My husband is a very picky tomato sauce man and this is the only sauce we can both agree on.

You can use a store bought one too. Just calculate your own points.

Pasta-

Cook the pasta according to the package instructions, drain well then set aside.

Chicken-

Cut the chicken tenderloins into bite sized pieces, about 1 inch by 1 inch. You can use any cut of meat. I used chicken tenderloins because they are easier and quicker to cut up.

Season evenly with all the seasonings and toss to coat.

Heat a small pan over medium heat, greased with cooking spray. Once heated, add the garlic and cook until fragrant, about a minute. Add in the cut up chicken and cook/flip until almost cooked, about 3-4 minutes per side.

Once almost cooked, spray with the butter spray then finish completely cooking the chicken. This will give it a nice sear and an amazing butter taste. Set that aside once finished.

In a large bowl, or in the pot the pasta cooked in for an easier clean up, combine the pasta, chicken and sauce. Stir to coat. Grab a casserole dish, I used an 8x8, and pour the pasta/chicken into the bottom. Flatten out with the back of the spoon.

In a small bowl, combine breadcrumbs, parmesan and parsley. Sprinkle over the pasta/chicken in the casserole dish. This will create our crunchy, cheesy breading.

Broil the casserole until your desired crispness. We did about 5 minutes but we could have done longer.

About a heaping cup per serving! Enjoy!

Chicken Parm Pasta

everything you love about chicken parm, in an easy pasta dish
3 from 14 votes
Print Recipe Pin Recipe
Course Main Course, Main Dish
Cuisine Italian
Servings 4 people

Ingredients
 

Sauce

  • 14.5 ounce diced tomatoes one can
  • 4 cloves garlic minced
  • 2 tablespoons oregano
  • 2 tablespoons Italian seasonings
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon granular sugar replacement (Swerve or Monkfruit)
  • 1 teaspoon lemon juice

Pasta

  • 1 box pasta Banza

Chicken

  • 16 ounces chicken tenderloins
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon italian seasonings
  • ¼ teaspoon paprika
  • ⅛ teaspoon salt
  • 4 cloves minced garlic
  • 20 sprays butter spray ICBINB

Chicken Parm Pasta

  • ⅛ cup panko breadcrumbs italian
  • ⅛ cup reduced fat parmesan cheese
  • 1 teaspoon parsley

Instructions

Sauce

  • Drain the tomatoes then add them to a blender. Add in the remaining ingredients and blend until smooth. Set aside. (About 1.5 cups sauce)

Pasta

  • Cook pasta according to package instructions, drain well then set aside.

Chicken

  • Cut chicken tenderloins up into bite-sized pieces, about 1 inch by 1 inch. Season both sides with the seasonings.
  • Heat a small pan over medium heat. Spray with cooking spray to grease. Once heated, add the garlic and cook until fragrant, about one minute.
  • Add the cut up chicken and cook until almost completely cooked, about 3-4 minutes per side.
  • Once almost cooked, almost all the pink is gone, spray with the butter spray. Finish cooking the chicken.

Chicken Parm Pasta

  • Once the pasta is cooked and drained, the chicken is cooked and the sauce is made, add all those ingredients in a large bowl, or the pot used to cook the pasta (for less clean up).
  • Pour the pasta/chicken into the bottom of a casserole dish and flatten out.
  • In a small bowl, stir together breadcrumbs, parmesan and parsley. Sprinkle evenly on top of the pasta/chicken.
  • Broil on high for 5 minutes or until desired crispiness.
  • about 1 heaping cup per serving
💚: 7
💙: 6
💜: 6
✔️: 350 calories
Course Main Course, Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Instapot Chicken Parm
Check out this recipe
Chicken Parm Dippers
about 5 pieces per serving
Check out this recipe
Chicken Parm Pizza
2 slices per serving
Check out this recipe
Chicken Parm Nuggets
Check out this recipe
Chicken Parm
Check out this recipe
more italian dishes here
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Chicken Breast

Sticky Garlic Chicken

Here’s an AMAZING marinade and sauce recipe with ingredients you probably have in your kitchen! This is a highly requested recipe by all my friends and family and you have to find out why for yourself. You’ll be devouring this chicken!! The flavor is absolutely amazing!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

I know it gets tricky when tracking marinades, I calculated these points and calories using ⅓ of the marinade and sauce. I know we do not use that much but that is what felt good for me. Feel free to track as you see fit!

This is one of the easiest meals I have on this site. While it does require some marinating time, the cooking time is such a breeze for chicken this flavorful!!! I did cook mine on the grill this time but I have cooked it on the stove and both are amazing. Obviously the grill has a bit of a smokey hint to it so choose whichever method you prefer!

What You Need:

As I said, I used a grill for this recipe, so if you will be grilling the chicken, you will need a grill. If you want to pan sear the chicken, you will need a large pan.

For the ingredients, you should have every ingredient here, if not most of them.

  • Oil
  • Sugar free ketchup
  • Brown sugar replacement
  • Soy sauce, low sodium
  • Apple cider vinegar
  • Worcestershire sauce
  • Minced garlic
  • Chicken cutlets

The flavors come together really well!

I used corn oil for this recipe as it has a high smoke point for grilling and turned out so well. Use whatever you prefer.

I use G Hughes sugar free ketchup. Definitely the best on the market!! Order some here.

I used Lakanto brown sugar replacement. This was the first time trying it and it was really good. I typically do Swerve but I found this Lakanto one at HomeGoods and I was eager to try. I will definitely be trying it out in some more recipes and I will keep you updated. But my husband does prefer Lakanto over Swerve.

What To Do:

Start by adding all the ingredients, except the chicken, into a container. Whisk everything together until all the lumps are out and the sugar is dissolved. You can also use a baggie, I just find it easier to whisk everything together in a container. Remove 2 tablespoons and place in another container, this will be used to brush on the chicken while it cooks.

Fork the chicken cutlets a few times with a fork or knife. This will allow the marinade to penetrate the chicken and make for a juicy and flavorful dish. Place all the chicken cutlets in the container and press down to cover in the marinade. Cover, then store in the fridge for at least 30 minutes or all day.

Once ready to cook, heat up the grill or heat up the large pan over medium high heat. Remove chicken from the fridge and discard that marinade. Place chicken on the heated grill, brushing with the reserved marinade.

Be sure you are throwing out the marinade that was used with the uncooked chicken. You will be brushing on the marinade that you reserved. The two tablespoons in the smaller container.

Cook for about 6-8 minutes, until fully cooked, flipping and brushing on more reserved marinade every 2 minutes. Or until the chicken is fully cooked.

I topped mine with green onions and served it with rice and carrots.

Sticky Garlic Chicken

super easy recipe that is packed with flavor
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Course Main Course, Main Dish
Servings 3 people

Equipment

  • Grill

Ingredients
 

  • 1 tablespoon oil corn
  • ¼ cup sugar free ketchup G Hughes
  • 2 tablespoons brown sugar replacement Swerve, Monkfruit
  • ⅛ cup soy sauce low sodium
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves minced garlic
  • 3 chicken cutlets 4 ounces each

Instructions

  • Combine all ingredients (except chicken) in a container, whisking together. Reserve 2 tablespoons in a small separate container. 
  • Fork chicken with a fork or knife. Add the chicken into the larger container, pressing down to completely coat the chicken in the marinade. 
  • Seal the container and allow chicken to marinate in the fridge for at least 30 minutes or up to all day. 
  • Once ready to cook, heat up the grill. 
  • Remove chicken from the fridge and discard that marinade. 
  • Place chicken on the heated grill, brushing with the reserved marinade. Cook for about 6-8 minutes, until fully cooked, flipping and brushing on more reserved marinade every 2 minutes.
💚: 2
💙: 0
💜: 0
✔️: 125 calories
Course Main Course, Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Sticky Chicken Nuggets
about 8 pieces per serving
Check out this recipe
Candied Carrot Chips
Check out this recipe

Check out my friend, Cooking With Fudge's recipe for balsamic glazed pork chops! You can view her recipe here.

more main dish recipes here
more chicken breast recipes here
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Air Fryer

Ranch Carrot Bites

The super fun way to get your veggies in. These adorable little bites will have you asking for more. The flavoring is perfect and the soft, yet slight crunch to them is so good. A healthier way to eat your carrots and ranch.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

The only real work in this recipe is chopping up your carrots. Just grab a good knife and it should be a breeze! Everything else is so simple. So let's get started.

What You Need:

This dish is made in the air fryer, so obviously you will need an air fryer. And before you ask, no, sorry, I have not made this in the oven. But I have made several carrot dishes in the oven and you could easily make this in the oven!

I have a ninja double basket 6-in-1 air fryer. You can cook two separate items, at once!! And there are 6 different ways to cook. Grab that here.

Ingredients List:

  • Baby carrots
  • Olive oil
  • Ranch seasoning
  • Salt

That is it!

This is the ranch seasoning that I use. I get the big bottle because we will go through a lot of this. They have little packets too if you just want to give a little bit a shot.

What To Do:

Start by chopping your carrots up into bite sized pieces, they will look like little nubs... lol...

Then just place the carrots in a bowl and drizzle with the olive oil. Make sure you mix that up very well and evenly coat all of the carrots. Sprinkle on the ranch seasoning and salt and toss again to evenly coat. Place in a greased air fryer. Grab my air fryer here.

Air fry for 15 minutes at 400 degrees, shaking every 5 minutes.

Ranch Carrot Bites

a fun, low point way to eat some ranchy carrots
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Sides
Servings 4 people

Equipment

Ingredients
 

  • 400 grams baby carrots 40 carrots
  • 1 tablespoon olive oil
  • 2 tablespoons ranch seasoning
  • ¼ teaspoon salt

Instructions

  • Chop carrots up into bite sized pieces
  • Place in a bowl and pour on olive oil. Mix very well.
  • Sprinkle on Ranch seasonings and salt. Mix very well.
  • Place in a greased air fryer. Air fry at 400 degrees for 15 minutes, shaking every 5 minutes.
💙: 1
💜: 1
💚: 1
✔️: 65 calories 
Course Sides
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Candied Carrot Chips
Check out this recipe
Easy Carrot Fries Recipe
Wing Stop inspired fries made from carrots in your air fryer
Check out this recipe
Carrot Bacon
Check out this recipe
more sides here
more vegetables here

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Chicken Tenderloin

Instapot Easy Orange Chicken

Takeout at home is quick and healthy with my INSTAPOT EASY ORANGE CHICKEN! You all know I LOVE my fakeout takeout! This recipe takes easy to a whole new level! Just dump and press start and you have a whole takeout meal in one. It’s so easy to make when you want to whip up a delicious meal but don’t have time.⁣⁣

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

This recipe is seriously so easy, there is really not much to go over here. I will show you exactly what I used though!

What You Need:

Hence the name of this recipe, you will need an Instapot. I have another orange chicken recipe that does not require an Instapot, but this one is Instapot specific. I have this Instapot. And I also have this non-stick insert which makes cooking easier. Food does not stick and burn to this pot.

  • Chicken tenderloins
  • Rice
  • Sugar free orange marmalade
  • Sugar free BBQ sauce
  • Sugar free sweet chili sauce
  • Brown sugar replacement

I did not even season the chicken, the sauce flavor was amazing and did not need anything else.

For the rice, I used the Basmati version from Trader Joe's. I typically like Publix extra long grain rice but I tried out something different.

The orange marmalade was smuckers brand and I picked that up from Publix.

The other two sauces were from G Hughes, I get those off of Amazon. The BBQ, here, was the first thing I tried from them, probably two years ago, and I fell in love. I tried out the sweet chili sauce recently and OMG. I have never been so in love. I probably cannot even count how many bottles I have been through. It is so good! Grab that here.

The brown sugar replacement was Lakanto. We used to use Swerve a lot, still do, but I found this one on sale at HomeGoods and we have been using that more lately. Both still good.

What To Do:

Just chop your chicken up into bite-sized pieces, about 1.5-2 inches by 1.5-2 inches. They will look like this and just set them aside.

Grab your Instapot. Add the rice to the bottom of your pressure cooker. Carefully pour the water on top as to not disturb the rice. Carefully place cut up chicken on top of the rice, as to not disturb the rice. Do not mix.

In a small bowl, whisk together all ingredients for the sauce. Place that on top of the chicken. Do not mix.

Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it. Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.

Mix everything together or take out separately. About ¼ cup chicken (3 ounces cook) and heaping ½ cup rice per serving. I topped mine with green onions.

Instapot Easy Orange Chicken

easiest way to make delicious takeout at home way healthier
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Main Dish
Cuisine Takeout
Servings 4 people

Equipment

Ingredients
 

  • 16 ounces chicken tenderloins
  • 1 cup rice
  • 1.25 cups water

Sauce

  • 3.5 tablespoons sugar free orange marmalade
  • 2 tablespoons sugar free BBQ sauce G Hughes
  • 2 tablespoons sugar free sweet chili sauce G Hughes
  • 2 tablespoons brown sugar replacement Lakanto

Instructions

  • Chop chicken up into bite-sized pieces, about 1.5-2 inches by 1.5 inches-2. Set aside.
  • Add the rice to the bottom of your pressure cooker. Carefully pour the water on top as to not disturb the rice.
  • Carefully place cut up chicken on top of the rice, as to not disturb the rice. Do not mix.
  • In a small bowl, whisk together all ingredients for the sauce. Place that on top of the chicken. Do not mix.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
  • Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
  • Mix everything together or take out separately.
💚: 7
💙: 6
💜: 6 (1 if using brown rice)
✔️: 175 calories
Course Main Course, Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Easy Orange Chicken
about 13 pieces per serving
Check out this recipe
Air Fryer Orange Chicken
My orange chicken is in my top two favorite recipes of mine (right behind sweet and sour). It is a fan favorite and probably better than takeout!
Check out this recipe
Air fryer orange chicken
more takeout recipes here
more instapot recipes here
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American

Zero Point Onion Dip

This healthy and fat free Zero point French onion dip is your go-to weight watchers veggie dip. It truly tastes like the real deal. You would never realize this is a healthy French onion dip, most people do not. Whenever I host a gathering, go to a party or a tailgate, I bring my trio of healthy dips, this zero point onion dip, my greek yogurt buffalo chicken dip and my skinny spinach and artichoke dip. They are all a huge hit and everyone is completely shocked when they realize how healthy they are! It is such a great way to enjoy the things you love.

This is a perfect dip if you are on Weight Watchers. It is zero points, but don't take my word for it. Click here to automatically calculate your WW points.

I Love Dips!

You could say I am a huge dip gal. I seriously love dip and could rave about all of mine. Some of my dips are my most popular recipes on here. What I love about dips is that you do not have to eat them with chips. It is a great way to enjoy vegetables. A zero point veggie dip can really encourage you to eat more vegetables. I really enjoy this zero point onion dip with celery, carrots or sweet bell peppers. Speaking of that, a really fun idea that I do is to serve the dip in a bell pepper. It really emphases the veggie dip aspect. But, with that being said, a healthy French onion dip leaves room in your dip for some chips! Enjoy the dip as you see fit, there is no judgment here.

My aunt makes a French onion dip as an appetizer anytime I go to her houses, which, in this case, is luckily 1,100 miles away! Typically, for a classic French onion dip, you would use a sour cream and French onion mix. I thought, I love this so much, why not recreate it. If you are new here, that is what I do here. I love recreating a classic dish to make it healthier and better for you!

This healthy and fat free Zero point French onion dip is your go-to weight watchers veggie dip.

What You Need for this Weight Watchers Zero Point Onion Dip

All you need to do is grab two ingredients, I guess 3 if you like it extra salty, to make this dip.

  • Plain non-fat greek yogurt
  • French onion seasonings mix
  • Salt
Plain Non-Fat Greek Yogurt

This is a fat free French onion dip recipe, therefore, we are going to use plain non-fat Greek yogurt. If you are not a Greek yogurt fan, do not worry. Honestly, I am not the biggest fan of Greek yogurt, or yogurt in general. You will not see me that often just grabbing a spoon and digging into a bowl of yogurt. So trust me, if you do not like yogurt, this recipe will be good! You will not taste the Greek yogurt.

However, if you really do not want to use plain non-fat Greek yogurt, you can substitute another yogurt, or use a classic sour cream. There are lighter and fat-free sour creams that would still keep this a healthy dish. I guess using fat-free sour cream would still leave this as a fat free French onion dip, right? However, I always do non-fat Greek yogurt since you really do not taste it. I do, however, would suggest that you try out different brands of yogurts until you find one you love. No two Greek yogurts are the same.

French Onion Seasonings Mix

Now, this is important so pay attention. We will be using French onion dip and seasonings mix. Did you catch that, French onion dip and seasonings mix. This is not a soup recipe, leave the soup mixes at home. Zero point onion dip calls for dip mix. You can use a soup mix if you really want to, most are also dip mixes. But, I find those to be chunkier, not as easy to eat as a dip. Onion dip and seasonings mix and very ground up, perfect for a dip.

It can be a little difficult to find in stores. You will not find this in the soup aisle with the soup mixes. This, at least in my local grocery store, is found in the condiments aisle. You know, where the ketchup and what not is. In my store, it is found on the top shelf, above the salad dressings. It is similar to a Ranch seasonings packet, and is found next to it.

Speaking of Ranch seasonings packet, if you want to make a similar healthy recipe, grab that Ranch and make my healthy homemade Ranch dip! A pretty similar recipe to this and is also great as a Weight Watchers zero point veggie dip.

There are a lot of varieties of onion dip mix that you can buy; however, I grabbed this one. This one is my favorite. It is also gluten free, if that is a concern for you.

Zero Point Onion Dip French Onion Seasonings Mix
Zero Point Onion Dip French Onion Seasonings Mix
Want to Make You Own Dip Mix

While I go the easy and lazy route for this zero point onion dip with the mix packets, you can make your own.

To create your own French onion dip mix, combine the following ingredients:

  • Dried minced onion (1 tablespoon)
  • Dried parsley (1 tablespoon)
  • Onion powder (1 teaspoon)
  • Salt (¼ teaspoon)
  • Garlic powder (⅛ teaspoon)

In addition, add some diced chives for extra onion flavor! But, it is not necessary.

Salt

You will notice that I add more salt into this recipe. I love salt, don't yell at me, let my arteries do that for me. You can add more salt, if you like it salt-y; however, you can certainly leave the extra salt out.

How to Make Weight Watchers Zero Point Onion Dip

All you have to do is combine all of the ingredients in a small bowl and store them in the fridge for a couple minutes, at least 30 usually, to allow the flavors to form together. It is important to store it in the fridge as it allows all the flavors to come together and the yogurt to tense up a little. But, you know I am sampling this a ton before it goes into that fridge! I like my onion dip pretty onion-y, but, you can mess with the ratio to get it to your liking.

This dip is great to double, triple or even quadruple! If making this for a crowd, which I usually do, I will just mix the entire package with 2 cups of yogurt.

Zero Point Onion Dip
Zero Point Onion Dip

What To Serve with Zero Point Onion Dip

I love a classic crinkle chip with this dip. However, it is really good with vegetables such as carrots, bell peppers or celery.

Leftovers

Leftovers are great in an air tight container, stored in the fridge. Be mindful of when the yogurt was opened as yogurt is typically good for about 5 days from opening. If using a fresh container of yogurt, the dip should be good for about 5 days from making. If using an older container of yogurt, remember when you opened it, as that will start the five day countdown.

Try out my French onion burger, French Onion Chicken or my French onion chicken meatballs if you are just loving this French Onion flavor!

As mentioned, this dip is best if stored in the fridge for at least 30 minutes. This is a great dip to make in advance. You can make this dip the day before, or in the morning.

For leftover onion dip mix, use it in burgers, in meatballs, or cover some chicken tenderloins in it and air fry! Onion dip mix makes some amazing recipes besides just onion dip.

Video Tutorial

This was pretty popular on TikTok if you want to watch me make it!

Zero Point Onion Dip

This onion dip is a quick, easy, delicious and creamy zero point healthy French onion veggie dip.

Zero Point Onion Dip

This healthy and fat free Zero point French onion dip is your go-to weight watchers veggie dip that tastes like the real deal.
4.25 from 57 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Course Appetizer
Servings 2
Calories 23 kcal

Ingredients
 

  • ¼ cup plain nonfat Greek yogurt
  • 1 tablespoon french onion seasoning mix
  • 1 pinch salt

Instructions

  • Combine all ingredients in a small bowl in store in the fridge for about 30 minutes to allow the flavors to form together

Nutrition

Calories: 23kcalCarbohydrates: 4gProtein: 2gCholesterol: 1mgSodium: 28mgPotassium: 26mgSugar: 3gCalcium: 1mg
Course Appetizer
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

I like this ratio a lot! It’s a bit onion-y but I love onions. You can add more or less of whatever!

Try out my French onion burger, French Onion Chicken or my French onion chicken meatballs!

French Onion Burger
This is my onion soup burger recipe made with French onion soup seasoning or dip mix and topped with a BBQ onion marmalade.
Check out this recipe
This is my onion soup burger recipe made with French onion soup seasoning or dip mix and topped with a BBQ onion marmalade
French Onion Chicken
Check out this recipe
French Onion Chicken Meatballs
makes 12 meatballs; 3 meatballs per serving
Check out this recipe
Meaty Queso Dip Recipe (Velveeta and Rotel)
This rich and delicious ground beef queso dip recipe is made with hamburger meat, Veleveeta cheese and rotel. That's it, three ingredients is all it takes! 
Check out this recipe
Greek Yogurt Buffalo Chicken Dip (Hot Wing Dip)
Healthy Greek yogurt buffalo chicken dip (Hot wing), delicious and creamy while making it a skinny recipe, perfect with weight watchers.
Check out this recipe
Healthy Greek yogurt buffalo chicken dip (Hot wing), delicious and creamy while making it a skinny recipe, perfect with weight watchers.
Skinny Spinach and Artichoke Dip
classic, creamy, delicious, yet low in points and calories!
Check out this recipe

Are you on WW and making this Weight Watchers Dip. You can click here and it will automatically calculate the points for you. It is zero points though!

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American

Big Mac and Cheese

No need to hit the drive-thru when you can have my BIG MAC AND CHEESE. All the flavors of a Big Mac, mixed with mac and cheese! Rich, creamy and oh so delicious.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

Not a day goes by where I do not absolutely crave one of my Mac and cheese dishes, from hamburger to pizza to two ingredient Mac and cheese, I want them all, all the time! The pasta to sauce to meat ratio is just perfect. The ground meat just blends right into the pasta and makes or a filling meal.

This dish is made with ground chicken, while I have tried it with extra lean ground beef (which is good), I just prefer the chicken here.

Here is What You Need:

Okay, it kinda seems like there are a lot of ingredients for this dish but I promise it is not that bad. I like to create most of my recipes with things I (and you) would typically have in your pantry. While I obviously need to pick up some fresh chicken, you get the point. 

Reduced fat cream cheese and chicken broth are staples in my pantry! Definitely stock up on those.

  • Pasta
  • Minced garlic 
  • Ground chicken breast
  • Onion
  • Tomato sauce
  • Pickle juice
  • Sugar-free ketchup
  • ⅓ less fat cream cheese
  • Shredded cheddar cheese
  • Seasonings

For the pasta, I used rotini noodles. It really does not matter what you use, we just had rotini this time so we chose that. It is really good with elbow too! That gives you a classic Mac and cheese feel.

Be sure your ground chicken breast is, well, ground chicken breast. Only 99% fat-free ground chicken breast is zero points (two on blue). I have made the mistake several times, don’t worry. You can also use ground turkey breast but I like how the chicken breaks up better.

I typically use my homemade tomato sauce for recipes like this. I like to have a little stockpile in my fridge. While this recipe will not teach you how to make it, you can head to that recipe below.

Zero Point Marinara
One of my most useful dishes is my homemade tomato sauce. It's an amazing replacement for sauce on pizza, in pasta or as a dipping sauce! Why do I love it so much? It tastes fantastic and is zero points. It's the best way to reduce your daily points while still enjoying all the foods you love.
Check out this recipe
This is the best low calorie recipe for a weight watchers zero point tomato or marinara sauce, perfect to add to any of your dishes.

For the pickles juice, you literally just drain out some juice from a jar of pickles. We use dill pickles. It is that easy.

My favorite sugar free ketchup is G Hughes, but I ran out and so did Publix. So I grabbed some sugar free Heinz. It is higher in calories, if you are counting that, but is zero-points as well, if you go that direction. 

I recommend stocking up on some G Hughes from amazon. You can order that here.

To make this, you will need a medium sized pot, for the pasta, and a large pan with tall sides for the chicken and sauce. Lastly, and my favorite little utensil, is this meat masher. It breaks up ground meat perfectly and makes cooking a breeze. Grab that here!

Here is What to Do:

The first step is to measure to 6 ounces of pasta. 6 ounces of pasta is ‘technically’ 3 servings and this dish serves 4. But I find that with all the added protein and sauce, this dish works great at 4 servings. Just measure out 6 ounces of the pasta, dry.

Get the pot filled with water and place it over high heat. I dice my onion and gather my ingredients while the water begins to boil. 

Once the water starts boiling, add in the pasta and cook according to the package instructions. After the pasta is cooked to your liking, drain well and set aside.

While the pasta cooks, we will begin on the chicken/sauce. 

Heat your medium sized pan over medium/high heat. Add the minced garlic and diced red onion then cook for about 3-4 minutes, until soft and fragrant.

The garlic and red onion will look like this when ready for the next step.

Add ground chicken and start breaking it apart while cooking. Once you get that broken up, season with the seasonings. Cook until almost all the pink is gone. It will look like this. 

Add tomato sauce, pickle juice, ketchup and stir to combine. Allow chicken to cook completely. I know it seems like a lot of pickle juice but you only get a slight hint to it. We can add more pickles on top for added pickle flavor.

Stir in cream cheese and mix in until melted. Add in the shredded cheddar cheese and stir until melted. It will look a look soupy, but we want that. It will provide a great sauce base for the pasta we are about to add in.

Just add in the pasta and toss very well to coat.

Serving Size

This dish makes four serving at one heaping cup per serving. I measured out a heaping cup and left the other portions for my husband’s dinner and lunches.

Let's get to it!

Big Mac and Cheese

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
 

  • 6 ounces elbow pasta dry
  • 2 cloves garlic minced
  • ¼ red onion diced
  • 16 ounces ground chicken breast or 99% fat free ground turkey breast
  • 5 tablespoons Allie Carte homemade tomato sauce recipe linked below
  • 4 tablespoons pickle juice from a jar of dill pickles
  • 2 tablespoons sugar free ketchup (G Hughes brand)
  • 2 ounces ⅓ less fat cream cheese
  • ½ cup reduced fat, 2% milk cheddar cheese shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Cook pasta according to the package directions, drain well and set aside
  • Heat a large pan on the stove over medium/high heat. Spray with cooking spray
  • Add minced garlic and cook for one minute. Add diced onion and cook until soft and translucent, about 3-4 minutes
  • Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone
  • Add tomato sauce, pickle juice, ketchup and stir to combine. Allow chicken to cook completely
  • Add in cream cheese and stir in until melted. Add in cheddar cheese and stir until melted
  • Add in the pasta and stir to combine in the sauce
  • Divide evenly into four bowls
myWW Points per Serving:
💚: 9
💙: 7
💜: 3 (if using 100% whole wheat pasta)
💜: 7 (if using regular pasta)
✔️: 366 calories
Keyword Ground Chicken/Turkey, Pasta
Course Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Copycat Big Mac
bun not included in points/calories
Check out this recipe
Cheeseburger Salad
Check out this recipe
Hamburger Mac and Cheese
Hamburger Mac and cheese is a healthy version of a homemade hamburger helper recipe. Think a Mac and cheese burger in one creamy dish.
Check out this recipe
more mac and cheese here

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Chicken Tenderloin

Hibachi at Home

I think I forgot how much I truly love hibachi and any takeout because this was one of the greatest dishes I have ever devoured. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. He is still raving about this amazing teriyaki chicken. The fried rice was my favorite part. So flavorful and cooked to perfect. I cannot wait to have another hibachi at home night!!

And this photo!!!! I love this. I love everything about this meal!!

I was in Pennsylvania visiting my 95 year old Nanny (my grandma, she has to be referred to as Nanny) who absolutely loves hibachi, so of course we had to go. This was back in February and ever since then, I have been craving hibachi. We decided to make some at home after Chef Allie turned me on to it and I am so glad we did!

It was a couple more steps than I am used to but I prepped a bunch in the morning which made cooking so easy and not intimidating at all.

What You Need:

Yeah, a lot of things, but I separate it out SO WELL as to not confuse you and not make you follow me every which way. I promise, super simple. Just do the prep work and you got this!

We made the rice in the Instapot, an easy route but not completely necessary. You can grab an Instapot here and the non-stick bowl insert here. Rice comes out so perfect in an Instapot and I highly recommend.

Other than that, if you choose that route, you will just need a large pan to cook everything in.

  • Rice
  • Chicken tenderloins
  • Olive oil
  • Teriyaki sauce
  • Plain nonfat greek yogurt
  • Rice wine vinegar
  • Almond milk
  • Sugar free ketchup
  • Sriracha sauce
  • Granular sugar replacement
  • Sesame oil
  • Minced garlic
  • Ginger root
  • White onion
  • Liquid egg whites
  • Soy sauce
  • Green onions
  • Bell pepper
  • Broccoli

And for the seasonings

  • Garlic powder
  • Paprika
  • Salt
  • Black pepper
  • Ground ginger

This is a FULL MEAL though. We are talking meat, amazing side and tons of veggies. It is going to be a lot. But SO WORTH IT!!!

I used Publix extra long grain rice. It is just what we always have and always use. Feel free to use any rice you want. If you are on the purple WW plan, rice is zero points.

I always use G Hughes sugar free ketchup. You can order some here.

Feel free to use any vegetables you want. Mushrooms would be SO GOOD in this but I am terribly allergic to them.

What To Do:

Pre-Prep!

As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 15 minutes in the morning or afternoon to do this.

Rice:

To the Instapot, add the rice and water. I use this non-stick bowl insert so my food does not stick to the bottom. The 'rule' is a 1:1 ratio of rice and water. However, since I am making this hours and hours in advance, I will do a 1:1.25 ratio to keep the rice from drying out.

If you do not have an Instapot, or do not want to use it, you can follow my stovetop rice recipe.

The Perfect Stovetop Rice
Check out this recipe

I use the 8-quart, 7-in-1 Instapot to make my meals. I absolutely love it! You can order one here.

Set the Instapot to the pressure cook setting, on high, and pressure cook for 5 minutes. Once done, let set for 5-6 minutes before depressurizing.

I also HIGHLY recommend that you add some cooked riced cauliflower into the rice after you make it. You seriously cannot notice the cauliflower and it just adds more filling/veggies into this dish. I wish I had some but I couldn’t find any. Just be sure to adjust the sauces/seasonings later on.

Just place all the cooked rice in a container in the fridge until you are ready to cook.

Chicken Marinade:

Take the chicken tenderloins and stab them a few times, carefully, with a fork or knife. This will allow the marinade to penetrate the chicken so it comes out very flavorful and juicy. Place the marinade and chicken in a baggie and store in the fridge for at least an hour, or all day. You can use any cut of chicken, I just really love tenderloins. Cutlets or breasts will work.

In my recipe, I counted the marinade as a half tablespoon of oil. Most of it will get discarded but there will be some left, so I guesstimated a half tablespoon.

Yum Yum Sauce:

Combine all the ingredients for the yum yum sauce in a small container. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together. Adjust the sriracha sauce to your liking.

What do you call this where you live? I used to live in south Florida where we called this yum yum sauce, but since moving to Orlando, people here call it white sauce.

Get Cooking!

Fried Rice:

Slice green onion and dice the white onion and ginger root. You can substitute ground ginger in place of ginger root if you cannot find it or do not want to use it.

Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.

Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients. You can also use real eggs if you wish. I find real eggs to be so messy and unnecessary. But if you want them, just use two and whisk them beforehand.

Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients. Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.

This was. my favorite part of the meal. I am so happy about this!! Set the fried rice in a clean bowl then wipe down the pan.

Vegetables:

Use whatever veggies you wish. I used a half of two peppers, half an onion and two heads of broccoli. I think mushrooms would be so good in this.

Chop up all veggies into bite sized pieces, about one inch by one inch. You can make them whatever size you want though.

Heat oil in a large pan over medium/high heat. Once heated, add in the chopped veggies and season. Cook until desired wellness, stirring constantly. Set the veggies on a clean plate then wipe down the pan.

Teriyaki Chicken:

Heat the pan back up over medium to medium/high heat. Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes.

Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F. Cut the chicken into bite-sized pieces, about one inch by one inch.

This chicken was so juicy, tender and flavorful!!!

Assemble the Servings!

Divide everything evenly over four bowls/plates. About ¼ cup chicken, ½ cup rice, ¼ cup veggies, ⅛ cup sauce. Add more salt to taste. Enjoy!

Recipe recap:

Hibachi at Home

this will literally taste like you just got takeout from your local hibachi place
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Pre-Prep Time 15 minutes
Total Time 40 minutes
Course Main Course, Main Dish, Side Dish
Cuisine Takeout
Servings 4 people
Calories 504 kcal

Equipment

Ingredients
 

Rice Prep

  • 1 cup extra long grain rice dry
  • 1.25 cups water

Chicken Marinade

  • 1 pound chicken tenderloins
  • ⅛ cup olive oil
  • ¼ cup teriyaki sauce low sodium

Yum Yum Sauce

  • ½ cup plain nonfat greek yogurt
  • ½ tablespoon rice wine vinegar
  • ½ teaspoon plain unsweetened almond milk
  • 1 teaspoon sugar free ketchup
  • ½ teaspoon sriracha sauce
  • ½ teaspoon granular sugar replacement Splenda or Swerve
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon paprika

Fried Rice

  • 1 teaspoon sesame oil
  • 2 cloves minced garlic
  • ½ teaspoon minced ginger
  • ⅛ cup diced white onion
  • ¼ cup liquid egg whites
  • ⅛ cup soy sauce low sodium
  • 1 tablespoon teriyaki sauce low sodium
  • 2 green onions
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Vegetables

  • 2 heads broccoli
  • 1 bell pepper
  • ½ white onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon paprika

Teriyaki Chicken

  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon paprika

Instructions

Rice Prep

  • Combine the rice and water in the pressure cooker. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
  • Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
  • Place in a container in the fridge until ready to cook.

Chicken Marinade

  • Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine the oil, teriyaki sauce and the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.

Yum Yum Sauce

  • Combine all ingredients for the yum yum sauce in a small container. Add more or less sriracha to taste. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together.

Fried Rice

  • Slice green onion and dice the white onion and ginger.
  • Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.
  • Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients.
  • Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients.
  • Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat. Set the fried rice in a clean bowl then wipe down the pan.

Veggies

  • Chop up all veggies into bite sized pieces, about one inch by one inch.
  • Heat oil in a large pan over medium/high heat.
  • Once heated, add in the chopped veggies and season. Cook until desired wellness, stirring constantly. Set the veggies on a clean plate then wipe down the pan.

Teriyaki Chicken

  • Heat the pan back up over medium to medium/high heat.
  • Shaking off any excess liquid, add the chicken to the heated pan. Sprinkle the one side of the chicken with half of the seasonings. Flip, and season the other side. Saute the chicken on the pan, flipping every few minutes.
  • Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
  • Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.

Hibachi Bowls

  • Divide everything evenly over four bowls/plates. About ¼ cup chicken, ½ cup rice, ¼ cup veggies, ⅛ cup sauce. Enjoy!
💚: 8
💙: 6
💜: 2 (if using brown rice)

Nutrition

Calories: 504kcalCarbohydrates: 67gProtein: 42gFat: 9gSaturated Fat: 1gTrans Fat: 1gCholesterol: 74mgSodium: 1450mgPotassium: 1612mgFiber: 10gSugar: 12gVitamin A: 3070IUVitamin C: 315mgCalcium: 184mgIron: 4mg
Keyword Chicken Tenderloin
Course Main Course, Main Dish, Side Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

How many WW points is this now?! Click on the link and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

Copycat Chipotle Bowls
skip the restaurant and make these! tender and flavorful
Check out this recipe
Air Fryer General Tso Chicken
There’s no excuse to get takeout when we have AMAZING dishes like this one! I have been making this dish SO SO much recently and I don’t care! It’s insanely delicious, low on points and tastes just like the real thing! 
Check out this recipe
Air Fryer Sweet and Sour Chicken
Air fryer sweet and sour chicken nuggets are battered, yet healthy, this is how to make the best sweet and sour chicken sauce 
Check out this recipe
more takeout dishes here

Share this:

American

Copycat KFC Bowls

I was a little skeptical about making these copycat KFC bowls, a lot of different flavors coming together, but WOW these were so good!!! I decided to make my own light gravy and mashed potatoes and use some chicken nuggets from the freezer. The corn on top was perfectly sweet and added so much depth to this dish. I felt like a kid eating it and that was amazing!!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

You can certainly use any brand you want, I am just letting you know that I used Applegate gluten free chicken nuggets for this recipe because that is what we had. There are lower point nuggets out there, I am sure of it, or even actual popcorn nuggets, but this is what we did. You can also make your own chicken nuggets. We almost did this and then went the easy route.

Air Fried Nuggets
12 pieces
Check out this recipe

Also, the recipes calls for cheddar cheese, you'll see some mozzarella sprinkled into mine because we did not have enough cheddar but KFC uses cheddar.

Feel free to use store bought gravy or instant mashed potatoes, whatever you prefer! Use as much, or as little, corn and cheese as you wish. This is just what we did and what worked for us.

I also bake my potatoes to make mashed potatoes because I do not like skin in my mashed potatoes but the skin is my favorite part of the potato. Makes complete sense right!! So I bake them and then remove the skin and save them for another meal and then I mash the insides. You can do this or you can boil the potatoes, which is what most people do, but I am not most people.

Copycat KFC Bowl

all of these flavors come together for a delicious bowl
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Main Course, Main Dish, Sauce, Side Dish
Cuisine American, Copycat
Servings 4 people

Ingredients
 

Mashed Potatoes

  • 2 russet potatoes medium
  • 1 tablespoon light margarine ICBINB
  • 2 cloves minced garlic
  • ⅛ cup plain, unsweetened almond milk
  • ¼ cup plain, nonfat Greek yogurt
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Gravy

  • 1 cup chicken broth low sodium
  • ⅛ cup flour all purpose
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toppings

  • 20 breaded chicken nuggets precooked
  • ¼ cup corn kernels
  • ¼ cup reduced fat, 2% milk cheddar cheese shredded

Instructions

Mashed Potatoes

  • Preheat oven to 425 degrees. Clean, then fork the potatoes a few times, carefully. Wrap them in a damp paper towel and microwave, on a microwave safe dish, for 5 minutes. This will allow for a quicker cook time in the oven.
  • Place potatoes on a baking tray and cook for 45 minutes, flipping halfway, or until fully cooked and soft.
  • Once finished, remove the skin from the potatoes.
  • Melt margarine in a small saucepan over medium heat. Add in the minced garlic and seasonings. Add in the potato and use a potato masher to completely mash up the potato.
  • Add in the milk and yogurt and toss to combine. Set aside.

Gravy

  • Heat a small saucepan over medium/high heat.
  • Add ¾ cup of the broth and bring it to a slight simmer. Pour the remaining ¼ cup broth in a bowl on the side with the seasonings. Then measure out the flour, keep to the side.
  • Once the broth on the stove comes to a simmer, pour the flour into the ¼ cup of broth in the bowl. Whisk vigorously to combine and remove the lumps.
  • Pour this thickened broth into the simmering broth on the stove. Whisk vigorously to combine and remove the lumps. Remove from heat and set aside.

KFC Bowls

  • Cook chicken nuggets according to package instructions.
  • Once all the ingredients are ready, grab four bowls. Evenly divide mashed potatoes into the bottoms of the bowls. Top each with 5 chicken nuggets, a tablespoon of corn, a tablespoon of cheese and gravy.
💚: 8
💙: 8
💜: 5
✔️: 275 calories
Course Main Course, Main Dish, Sauce, Side Dish
Cuisine American, Copycat
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Copycat Big Mac
bun not included in points/calories
Check out this recipe
Copycat Chick-fil-A Nuggets
Check out this recipe

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Chicken Tenderloin

Teriyaki Chicken

This teriyaki chicken was seriously the juiciest, most tender, flavorful chicken I have had in a long time. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. I cannot wait to have another takeout day at home!!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

WW recipe builder

We have been very into marinading and then searing chicken on the stove. So that is what we did!

What You Need:

You will just need a large pan to cook everything in.

  • Chicken tenderloins
  • Olive oil
  • Teriyaki sauce

And for the seasonings

  • Paprika
  • Salt
  • Black pepper
  • Ground ginger

What To Do:

Pre-Prep!

As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 5 minutes in the morning or afternoon to do this.

Chicken Marinade:

Take the chicken tenderloins and stab them a few times, carefully, with a fork or knife. This will allow the marinade to penetrate the chicken so it comes out very flavorful and juicy. Place the marinade and chicken in a baggie and store in the fridge for at least an hour, or all day. You can use any cut of chicken, I just really love tenderloins. Cutlets or breasts will work.

In my recipe, I counted the marinade as a half tablespoon of oil. Most of it will get discarded but there will be some left, so I guesstimated a half tablespoon.

Get Cooking!

Teriyaki Chicken:

Heat the pan back up over medium to medium/high heat. Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes.

Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F. Cut the chicken into bite-sized pieces, about one inch by one inch.

This chicken was so juicy, tender and flavorful!!!

Assemble the Servings!

About ¼ cup chicken per serving. Enjoy!

What To Pair It With:

Here are some sides and sauces for this dish!

Fried Rice Side
this will literally taste like you just got takeout from your local hibachi place
Check out this recipe
Homemade Yum Yum Sauce Recipe
this will literally taste like you just got takeout from your local hibachi place
Check out this recipe
Bang Bang Sauce Recipe
A spicy, yet slightly sweet, super creamy sauce
Check out this recipe

Recipe recap:

Teriyaki Chicken

this will literally taste like you just got takeout from your local hibachi place
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Main Dish
Cuisine Takeout
Servings 4 people
Calories 130 kcal

Ingredients
 

Chicken Marinade

  • 1 pound chicken tenderloins
  • ⅛ cup olive oil
  • ¼ cup teriyaki sauce low sodium

Teriyaki Chicken

  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon paprika

Instructions

Chicken Marinade

  • Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine the oil, teriyaki sauce and the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.

Teriyaki Chicken

  • Heat the pan up over medium to medium/high heat.
  • Shaking off any excess liquid, add the chicken to the heated pan. Sprinkle the one side of the chicken with half of the seasonings. Flip, and season the other side. Saute the chicken on the pan, flipping every few minutes.
  • Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
  • Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.
💚: 2
💙: 1
💜: 1

Nutrition

Calories: 130kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 277mgPotassium: 424mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 2mgCalcium: 6mgIron: 1mg
Keyword Chicken Tenderloin
Course Main Course, Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Copycat Chipotle Bowls
skip the restaurant and make these! tender and flavorful
Check out this recipe
Air Fryer General Tso Chicken
There’s no excuse to get takeout when we have AMAZING dishes like this one! I have been making this dish SO SO much recently and I don’t care! It’s insanely delicious, low on points and tastes just like the real thing! 
Check out this recipe
Air Fryer Sweet and Sour Chicken
Air fryer sweet and sour chicken nuggets are battered, yet healthy, this is how to make the best sweet and sour chicken sauce 
Check out this recipe
more takeout dishes here

Share this:

Ground Chicken

Spinach Chicken Stuffed Shells

I cannot even remember the last time I had a stuffed shell; it must be years!! I have been so 'scared' of them because I had this connotation that they were so high in points but they really are not, no different than my normal pasta dishes. Plus, I packed in tons of protein and some veggies for a filling and delicious meal.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

My sister has been begging me to make some stuffed shells so I finally gave in, under two conditions, they would be filled with protein and have some vegetables. So there we had it, spinach chicken stuffed shells.

Easy to make, I just wasn't prepared for how long shells take to cook!!! It was almost 20 minutes before these things were done so just keep that in mind!

What You Need

To make the sauce, you will need a blender, to blend up the tomatoes, and a large pan to cook the tomatoes and simmer the sauce.

For the stuffed shell portion, you will need a large pot, to cook the shells, and a casserole dish to put everything together and pop it in the oven.

Then for the ingredients, you will need:

  • 1 can crushed tomatoes
  • Minced garlic
  • Ground chicken breast
  • Jumbo shells
  • Part-skim ricotta cheese
  • Reduced fat 2% milk shredded mozzarella cheese
  • Reduced fat parmesan
  • Baby spinach

And for the seasonings:

  • Oregano
  • Italian seasonings
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Granular sugar replacement

I usually use Muir Glen when I make my tomato sauce. You can use pre-made tomato sauce if you wish, just calculate the points and calories correctly.

I found some gluten free, brown rice jumbo shells on amazon that I was really interested in trying. They were really good and had a great flavor and that is what I used. Feel free to use whatever brand you want. You can order those here.

What To Do

Sauce:

Start with the bolognese, I actually made this in the morning and stored it in the fridge all day. Not necessary at all and was maybe a waste of time because these shells took so dang long, but whatever!!

Place the tomatoes and half the seasonings in the blender and blend until puréed and smooth.

You can either simmer just the tomato sauce on the stove or cook the chicken, add in the tomato sauce, and simmer it all together. We will do the latter.

Heat a large pot or pan with tall sides over low heat. Once heated, add garlic and cook for 1-2 minutes, until fragrant. Add ground chicken and begin to break it up. Add the remaining seasonings and continue to break up the chicken while mixing together and cooking.

Once completely cooked, add the blended tomatoes (sauce) and stir together. Allow sauce to simmer for 15-45 minutes, stirring and scraping the pot occasionally. This simmering is not completely necessary but it does elevate the flavor.

Stuffed Shells:

Preheat oven to 350 degrees.

While that sauce is simmering, start on the shells. Cook the pasta according to the package instructions, drain well and then set aside.

Once the sauce is ready, dice up the spinach as small as desired. Add the spinach and cheeses into the sauce. Toss and mix that while the cheese melts and the spinach wilts.

Grab the casserole dish and set out all of the cooked shells. Fill each of them evenly with the sauce mixture.

Bake for about 10 minutes.

Spinach Chicken Stuffed Shells

4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Main Dish
Cuisine Italian
Servings 4 people

Ingredients
 

Bolognese Sauce

  • 1 can diced tomatoes 14.5 oz can
  • 4 cloves garlic minced
  • 2 tablespoons oregano
  • 2 tablespoons Italian seasonings
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon granular sugar replacement Lakanto or Swerve
  • 1 teaspoon oil
  • 1 teaspoon lemon juice
  • 1 pound ground chicken breast

Stuffed Shells

  • 24 brown rice jumbo shells
  • ⅔ cup part-skim ricotta
  • ¼ cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese
  • 1 cup baby spinach
  • parsley

Instructions

  • preheat oven to 350 degrees

Bolognese

  • blend tomatoes and half the seasonings until puréed.
  • heat a large pot over low heat. Once heated, add garlic and cook for 1-2 minutes, until fragrant.
  • add ground turkey and begin to break it up. Add the remaining seasonings and continue to break up the turkey while mixing together and cooking.
  • once completely cooked, add the blended tomatoes and stir together.
  • allow sauce to simmer for 15-45 minutes, stirring and scraping the pot occasionally. this step is not necessary; however, provides a greater taste.

Stuffed Shells

  • cook jumbo shells according to package instructions, drain well and set aside.
  • when the bolognese is finished, dice up the spinach, add that and the cheeses into the bolognese and allow it to melt and wilt together.
  • after everything is combined, line the shells up in a casserole dish and fill them evenly with the meat mixture.
  • bake in the oven at 350 degrees to allow all the flavors to melt and form together. top with parsley
  • 6 shells per serving
💚: 10
💙: 8
💜: 8
✔️: 385 calories
Keyword Ground Chicken/Turkey
Course Main Course, Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Lasagna Stuffed Peppers
one whole pepper (two halves) per serving
Check out this recipe
Lighter Lasagna
Check out this recipe
Ziti Lasagna
Check out this recipe
more italian dishes here
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Recipes

Fried Rice Side

I think I forgot how much I truly love fried rice and any takeout because this was one of the greatest dishes I have ever devoured. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. Fried rice is one of my favorites. So flavorful and cooked to perfect.

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

And this photo!!!! I love this. I love everything about this meal!!

It was a couple more steps than I am used to but I prepped a bunch in the morning which made cooking so easy and not intimidating at all.

What You Need:

We made the rice in the Instapot, an easy route but not completely necessary. You can grab an Instapot here and the non-stick bowl insert here. Rice comes out so perfect in an Instapot and I highly recommend.

Other than that, if you choose that route, you will just need a large pan to cook everything in.

  • Rice
  • Teriyaki sauce
  • Sesame oil
  • Minced garlic
  • Ginger root
  • White onion
  • Liquid egg whites
  • Soy sauce
  • Green onions

And for the seasonings

  • Salt
  • Black pepper

I used Publix extra long grain rice. It is just what we always have and always use. Feel free to use any rice you want. If you are on the purple WW plan, rice is zero points.

What To Do:

Pre-Prep!

As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 15 minutes in the morning or afternoon to do this.

To the Instapot, add the rice and water. I use this non-stick bowl insert so my food does not stick to the bottom. The 'rule' is a 1:1 ratio of rice and water. However, since I am making this hours and hours in advance, I will do a 1:1.25 ratio to keep the rice from drying out.

If you do not have an Instapot, or do not want to use it, you can follow my stovetop rice recipe.

The Perfect Stovetop Rice
Check out this recipe

I use the 8-quart, 7-in-1 Instapot to make my meals. I absolutely love it! You can order one here.

Set the Instapot to the pressure cook setting, on high, and pressure cook for 5 minutes. Once done, let set for 5-6 minutes before depressurizing.

I also HIGHLY recommend that you add some cooked riced cauliflower into the rice after you make it. You seriously cannot notice the cauliflower and it just adds more filling/veggies into this dish. I wish I had some but I couldn’t find any. Just be sure to adjust the sauces/seasonings later on.

Just place all the cooked rice in a container in the fridge until you are ready to cook.

Get Cooking!

Fried Rice:

Slice green onion and dice the white onion and ginger root. You can substitute ground ginger in place of ginger root if you cannot find it or do not want to use it.

Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.

Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients. You can also use real eggs if you wish. I find real eggs to be so messy and unnecessary. But if you want them, just use two and whisk them beforehand.

Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients. Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.

Add more salt to taste!

Recipe recap:

Fried Rice Side

this will literally taste like you just got takeout from your local hibachi place
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Pre-Prep Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Takeout
Servings 4 people
Calories 200 kcal

Equipment

Ingredients
 

Rice Prep

  • 1 cup extra long grain rice dry
  • 1.25 cups water

Fried Rice

  • 1 teaspoon sesame oil
  • 2 cloves minced garlic
  • ½ teaspoon minced ginger
  • ⅛ cup diced white onion
  • ¼ cup liquid egg whites
  • ⅛ cup soy sauce low sodium
  • 1 tablespoon teriyaki sauce low sodium
  • 2 green onions
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Rice Prep

  • Combine the rice and water in the pressure cooker. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
  • Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
  • Place in a container in the fridge until ready to cook.

Fried Rice

  • Slice green onion and dice the white onion and ginger.
  • Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.
  • Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients.
  • Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients.
  • Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.
  • Top with more green onions. About ½ cup per serving.
💚: 5
💙: 5
💜: 1 (if using brown rice)

Nutrition

Calories: 200kcalCarbohydrates: 40gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 903mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Course Side Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Recipes

Yum Yum Sauce Recipe

Only a few ingredients come together to make this homemade yum yum sauce recipe which is the perfect topping for your hibachi chicken. This sauce is truly amazing and tastes just like your local takeout.

homemade yum yum sauce recipe

What is Yum Yum Sauce?

This sauce is really just a yummy sauce that is generally used at hibachi restaurants, at least that is where I always find it. There are tons of names for this sauce such as white sauce or hibachi sauce.

What do you call this where you live? I used to live in south Florida where we called this yum yum sauce, but since moving to Orlando, people here call it white sauce.

It is a mayo-based, or in this case, yogurt-based, sauce that is sweet and tangy. But, it really just provides a great dipping sauce for hibachi meats, veggies and rice.

A lot of people get this sauce confused with bang bang sauce; however, that is a completed different sauce.

homemade yum yum sauce recipe

Ingredients:

These are the ingredients to make the best yum yum sauce; however, we can go over suggestions later.

  • Plain nonfat greek yogurt
  • Rice wine vinegar
  • Almond milk
  • Sugar free ketchup
  • Sriracha sauce
  • Granular sugar replacement

And for the seasonings

  • Garlic powder
  • Paprika
ingredients

I always use G Hughes sugar free ketchup. You can order some here.

How to Make Homemade Yum Yum Sauce

Combine all the ingredients for the sauce in a small container. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together.

This is not too spicy of a dish. However, you can adjust the sriracha sauce or ketchup to your liking.

What to Serve with Yum Yum Sauce

This is a creamy base sauce that is sweet and tangy. But, it really provides a great dipping sauce for hibachi meats, veggies and rice. Try out my teriyaki chicken or fried rice with this sauce; however, you can really put it on anything.

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hibachi sauce

Recipe Variations

It is a mayo-based, or in this case, yogurt-based, sauce that is sweet and tangy. I do use plain, non-fat greek yogurt for this recipe; however, you can use mayo or even sour cream.

I also typically use almond milk and granular sugar replacement; however, things have just gotten so expensive that I am using what I have on hand this time, which is whole milk and actual sugar.

Another great suggestion is to amp up the sriracha sauce if you like it spicy. However, you can also add a little more ketchup if you prefer more of a sweeter, tomato taste.

How to Store Yum Yum Sauce

Be mindful of when you opened your yogurt. A Greek yogurt is typically only good, opened, for 5 days in the fridge. To store the actual sauce, place it in an air tight container in the fridge. You can keep the sauce for up to 5 days from when the yogurt was opened.

I will only sauce the protein and sides that I am eating and then store everything separately in the fridge. I do not find that the meal holds up well in the fridge being pre-sauced. 

expert tips

After mixing together all the ingredients, store in the fridge for at least 30 minutes to allow all of the flavors to mend together.

FAQs

What does yum yum sauce (hibachi white sauce) taste like?

It is a mayo-based, or in this case, yogurt-based, sauce that is sweet and tangy.

What can you add to white sauce for flavor?

You can amp up the sriracha sauce if you like it spicy. However, you can also add a little more ketchup if you prefer more of a sweeter, tomato taste.

Is yum yum sauce good for dipping?

This is a great dipping sauce for hibachi meats, veggies and rice.

Homemade Yum Yum Sauce Recipe

Only a few ingredients come together to make this homemade yum yum sauce recipe which is the perfect topping for your hibachi chicken. This sauce is truly amazing and tastes just like your local takeout.

Homemade Yum Yum Sauce Recipe

this will literally taste like you just got takeout from your local hibachi place
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Course Sauce
Cuisine Takeout
Servings 4 people
Calories 24 kcal

Ingredients
 

  • ½ cup plain nonfat greek yogurt
  • ½ tablespoon rice wine vinegar
  • ½ teaspoon plain unsweetened almond milk
  • 1 teaspoon sugar free ketchup
  • ½ teaspoon sriracha sauce
  • ½ teaspoon granular sugar replacement Splenda or Swerve
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon paprika

Instructions

  • Combine all ingredients for the yum yum sauce in a small container. Add more or less sriracha to taste. Store in the fridge for at least 30 minutes, or all day, to allow the flavors to form together.

Nutrition

Calories: 24kcalCarbohydrates: 4gProtein: 2gFat: 1gCholesterol: 1mgSodium: 23mgPotassium: 29mgFiber: 1gSugar: 3gVitamin A: 6IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Course Sauce
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

WW recipe builder

The recipe builder has just the sauce. Once you pull up the recipe builder in your own personal WW account, you can edit the recipe. Just add whatever protein/carbs you use with this sauce!

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