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Easy Broccoli Mac and Cheese

Easy Peasy - Broccoli Mac and Cheese-y! Honestly, you cannot get much easier than this broccoli mac and cheese. All it requires is some pasta and a secret ingredient, and that's it! It is such a delicious way to get your veggies in. I added chicken because I love having the added protein.

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 is the perfect dish when you have to work late, or have to run the kids to practice real quick but still want to make dinner yourself. It made really great leftovers for the next day too! I love those dishes that make enough food for lunch leftovers. It is like two meals in one!

I made mine with chicken because I really need the added protein. Cooking the chicken, while very easy, is definitely the most work in this recipe. You can skip the chicken, or add pre-cooked chicken, if you like. However, this recipe calls for you to cook your own chicken.

What You Will Need

The most important thing is a microwave, you'll see why. Then you will need a medium sized pot, to cook the pasta, and a small pan, to cook the chicken.

Next is all of the ingredients. While I say all, there are not that many.

  • Pasta
  • Green Giant broccoli and cheese sauce
  • Chicken cutlets
  • Butter spray
  • Reduced fat, 2% milk shredded cheddar

and that's it! Plus some salt and pepper to taste

I used elbow pasta for this dish to give it that very classic mac and cheese feel. However, you can use any shape that you want.

I'll attached a photo of the Green Giant steamer that I got for this recipe. I just found it in the frozen veggie aisle at Publix.

I am sure there are other brands or generic versions that you can get. But I used this specific brand and the points/calories are calculated with this one.

I use ICBINB butter spray, I am a loyal and true fan of that brand. I grabbed a pound of Publix brand chicken cutlets. It was about four thin cutlets. I also grabbed the shredded cheese from Publix. Their generic shredded cheese is my favorite.

What To Do

Fill the pot up with water. Set it on the stove over high heat and sprinkle in some salt to taste. Once it gets to a boil, add in your pasta and cook according to the package instructions. Once cooked to your liking, reserve a quarter cup of pasta water, then drain well and set aside.

The chicken cutlets will need to be cut up into bite sized pieces. I cut the chicken up into about ½ to 1 inches by ½ to 1 inches. It really depends on how big or small you want the pieces.

Heat the small pan over medium/high heat. Grease it with butter flavored cooking spray, it makes all the difference. If you don't have that, it is fine, I am just obsessed with the flavor. Once the pan is heated, add the cut up chicken. Cook the chicken until almost cooked, about three minutes per side. Once almost cooked, spray the chicken with 20 sprays of ICBINB spray and then finish cooking.

You can use 20 sprays of ICBINB spray before it starts to add on points so use it all. It is so good!

Next step is to cook the broccoli cheese sauce. Just pop that in the microwave and cook it to the package directions.

Then, add the cooked chicken pieces into the pot with the cooked and drained pasta.

Cut open the bag of broccoli cheese sauce and add that into the pasta and chicken. You will use the entire bag.

Give that a good stir to get the pasta coated in cheese sauce. How good does this look already!!

Okay, now you can stop there, or you can add in some more cheese. I went with more cheese, because why the heck not!

Just add in that quarter cup of cheese and mix together until it is all melted.

If you need some more liquids add in a little of the starchy pasta water that you reserved from earlier. I have never needed it but it is always good to have.

I like to cut up the broccoli a little too because sometimes this brand has super big pieces.

And that is it! It can obviously be made easier by not adding chicken or using pre-cooked chicken. You can also skip the extra cheese, but I love extra cheese.

This makes 4 servings with about a heaping cup per serving.

Now, onto the recipe!

Easy Broccoli Mac and Cheese

one heaping cup per serving
5 from 1 vote
Print Recipe Pin Recipe
Course Main Dish
Servings 4 people

Ingredients
 

  • 6 ounces pasta dry
  • 16 ounces chicken breast
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 20 sprays butter spray ICBINB
  • 1 package Green Giant Simply Steam Broccoli and Cheese
  • ¼ cup reduced fat, 2% milk cheddar cheese
  • salt and pepper to taste

Instructions

  • Cook pasta according to package instructions. Reserve ¼ cup of pasta water. Drain well and set aside.
  • Cut chicken up into bite sized pieces, about ½ to 1 inch by ½ to 1 inch.
  • Heat the small pan over medium/high heat, grease with cooking spray. Once the pan is heated, add the cut up chicken. Cook the chicken until almost cooked, about three minutes per side. Once almost cooked, spray the chicken with 20 sprays of ICBINB spray and then finish cooking.
  • Cook the Green Giant Simply Steam Broccoli and Cheese according to package instructions.
  • Add cooked pasta, cooked chicken, and the entire bag of broccoli and cheese into a pot and mix together.
  • Add in the shredded cheese and mix until melted and combined.
  • If more liquids are needed, add in the pasta water, splash by splash.
  • Season with salt and pepper to taste.
WW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀ 💚: 9 💙: 7 💜: 2 ✔️: 307 calories
Keyword Chicken Breast
Course Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Mac and Cheese!
the easiest way to make rich and creamy mac and cheese with limited ingredients
Check out this recipe
more mac and cheese here
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Chicken/Turkey

Fajita Mac and Cheese

A great spin for a Happy Taco Tuesday! This dish combines all of the flavors you love about Mac and Cheese with the added bonus of the best fajita ingredients. Fajita Mac and Cheese is super creamy, plus packed with protein and veggies to keep you full for longer.

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 makes for an amazing leftover lunch the next day. It warms up great in the microwave.

This dish does not require any fancy tools, no Instant Pot or Air Fryer needed. Although I absolutely love working with those two. Just a pot to cook your pasta and a large pan for everything else. I like to have a pan with tall sides, to keep everything inside.

Next, be sure to grab all of your ingredients

  • Elbow pasta
  • Minced garlic
  • Bell pepper
  • Red Onion
  • Ground chicken breast
  • Lime juice
  • Taco Bell sauce
  • ⅓ less fat cream cheese
  • Salsa con queso
  • Lite shredded mexican cheese
  • Seasonings
  • Cooking spray

I get a ton of questions about how to measure pasta. I always measure it dry, it is way easier this way, plus, I almost always add more ingredients to the pasta, making it nearly impossible to measure the pasta cooked. A typical box contains one pound, or 16 ounces of pasta. A serving size is 2 ounces, which means a box of pasta has 8 servings. In almost all of my recipes, including this one, I use 6 ounces of pasta, which is really 3 servings. I then split up the entire dish into four servings, which really just means, I split up three servings of pasta into a four serving dish. This is a great way to still enjoy real pasta while staying on track.

Anyways, let's get back to measuring the pasta. As I said, a box of pasta has 16 ounces, 8 servings. When I get my box of pasta, I split it up into 3 portions- 3 ounces, 3 ounces and 2 ounces. I bag all of these up separately and label them. This recipe will call for a 3 ounce bag.

You will also need some Taco Bell sauce. I am obsessed with this stuff. It is zero points and bring so much flavor to a dish. I like the mild but the hot isn't too much of a difference.

This recipe also calls for salsa con queso. I use the Tostitos brand. Definitely my favorite. It has the smallest amount of spice to it, but it is mostly just there for cheese and creaminess.

I get my lite shredded Mexican cheese from Trader Joe's. I have driven 15 minutes to Trader Joe's just for this cheese, it is that good and I recommend you get some.

Finally, seasonings. You should have all of these in your cabinet already, they are just your typical seasonings, nothing special.

  • Salt 
  • Garlic powder
  • Onion powder
  • Ground cumin 
  • Paprika 
  • Oregano 
  • Black pepper 

The first thing I do is cook the pasta. Cook the pasta according to the package instructions, drain well and set it aside. I put the pot of water on the stove, set it to high and get going with the next steps while that starts to boil.

While we wait for the water to boil, slice up the bell pepper and onion. I use about half of a bell pepper and a quarter of a red onion. This is usually more than enough but slice all of that up and then when it comes time, just add as much as you want. Here is what it looks like sliced up. You can order my knife set here, these are the best knives!

Heat the pan over medium/high heat and grease it with cooking spray. I love using the butter flavor, of course. Add the sliced peppers and onions and cook until desired wellness, about 5 minutes. Set them aside on a clean plate when finished. They should look something like this.

Next, grease the pan again and add in the minces garlic. Cook the garlic until fragrant, about a minute.

Add the ground chicken, whole, and brown for about 1-2 minutes. Start breaking up the chicken then add in the seasonings. Continue to break up and cook the chicken.

Once the chicken is almost cooked, almost all the pink is gone, add in the lime juice and Taco Bell sauce. Bring the mixture to a slight simmer and simmer until the chicken is fully cooked.

It should look something like this before you add in the liquids.

Reduce the heat to medium then add the cream cheese and shredded cheese. Mix that together until fully melted. Pour the salsa con queso into the mixture and stir together.

Finally, add back in the pasta and as many cooked onions and peppers as desired and mix that all together.

Taste to see if anymore salt or pepper is desired then divide evenly into four servings. Each serving is one heaping cup.

Fajita Mac and Cheese

about one heaping cup per serving
5 from 1 vote
Print Recipe Pin Recipe
Course Main Dish
Cuisine Mexican
Servings 4 people

Ingredients
 

  • 6 ounces elbow pasta dry
  • 4 cloves minced garlic
  • ½ bell pepper
  • ¼ red onion
  • 16 ounces ground chicken breast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 pinch oregano
  • 1 pinch black pepper
  • 1 tablespoon lime juice
  • 1 tablespoon Taco Bell Sauce
  • 1 ounce ⅓ less fat cream cheese
  • ¼ cup shredded lite Mexican cheese
  • ⅓ cup salsa con queso

Instructions

  • Cook the pasta according to the package instructions, drain well and set it aside.
  • Slice the half bell pepper and quarter red onion into thin slices.
  • Heat a medium/large pan over medium/high heat and grease it with cooking spray. Add the sliced peppers and onions and cook until desired wellness, about 5 minutes. Set them aside on a clean plate when finished.
  • Next, grease the pan again and add in the minces garlic. Cook the garlic until fragrant, about a minute.
  • Add the ground chicken, whole, and brown for about 1-2 minutes. Start breaking up the chicken then add in the seasonings. Continue to break up and cook the chicken.
  • Once the chicken is almost cooked, almost all the pink is gone, add in the lime juice and Taco Bell sauce. Bring the mixture to a slight simmer and simmer until the chicken is fully cooked.
  • Reduce the heat to medium then add the cream cheese and shredded cheese. Mix that together until fully melted. Pour the salsa con queso into the mixture and stir together.
  • Finally, add back in the pasta and as many cooked onions and peppers as desired and mix that all together.
WW Points per Serving:
💚: 8
💙: 6
💜: 3 (if using 100% whole grain pasta)
✔️: 328 calorie
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
more mexican inspired dishes here
more mac and cheese VARIETIES here

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Main Dish

Feta Tomato Spaghetti Squash

Allie Carte spin of the classic feta tomato TikTok trend! I can’t get enough of this trend and have just been craving more of it. I wanted to increase the veggie ratio so I used spaghetti squash instead of noodles and added some spinach in. It was so good and my husband even devoured it!

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 made this before with a block of feta and regular pasta and it was so good! I have a recipe for that here. Really good and I highly recommend. We made it at my cousin's house last month and everyone went crazy over it. We had people from three years old to 95 years old eating it, so I guarantee everyone will enjoy this.

What You Will Need

These are the tools you will need:

I used an 8x8 glass casserole dish to cook the sauce and a small baking tray to cook the spaghetti squash

These are the ingredients you will need:

  • Spaghetti squash
  • Cherry tomatoes
  • Fat-free feta crumbles
  • Olive oil
  • Minced garlic
  • Baby spinach
  • Basil
  • Reduced-fat parmesan cheese
  • Salt and pepper

We used a regular sized squash and only needed half of it. You could find a small one or save the other half for another recipe. I have a recipe for BBQ chicken stuffed squash here. It is one of my favorites and would be perfect for the leftover squash.

I liked the coloring of these so that is what I used. Any cherry tomato should work.

For the cherry tomatoes, I used about 30-40 of them. I cut three of the giant ones in half, to allow everything to cook evenly, but otherwise, just use them whole. These are the ones that I used.

Feta crumbles are next. I grabbed the only thing that resembled feta that was left in my grocery store. Luckily they were fat-free and I was happy. These happened to be tomato basil flavored but we tried them and they didn't taste like anything so I don't think it makes a difference. I have tried this recipe with feta crumbles and a block of feta and I do not think that makes too big of a difference. They both worked fine.

If you want the dish to be spicy, add crushed red pepper on top before eating.

Here is What You Do

Always start by preheating your oven. Set your oven temperature to 450 then start preparing the dish.

This works great if you have two people but doing it as one person is fine too.

First thing you will need to do is slice the spaghetti squash in half, longwise. De-seed/core the squash and place on a baking dish cut side down. Stab with a fork or knife a few times (on the skin). Do this and then set it aside and wait for the tomatoes to be ready, or have your partner do this while you prep the tomatoes.

Now, tomato sauce: Grab your casserole dish, I used an 8x8 glass dish, and place the cherry tomatoes on the outsides.

Place the feta crumbles in the middle of the dish, in between all of the tomatoes.

Drizzle the tomatoes and cheese with the olive oil and stir the tomatoes a little to get them all coated.

Top with the salt, pepper and garlic.

Place the spaghetti squash and the tomato/cheese dish in the oven for 45 minutes. These will remain in the oven at the same time at the same temperature.

Once they are finished, the squash will look something like this. Just set the squash aside while you take care of the tomatoes.

The tomatoes will look like this.

Place the whole two cups of spinach on top of the dish. I know it looks like a lot but I promise that spinach turns into nothing. By the way, this is lightly packed spinach.

Start mixing up the spinach into the sauce while breaking up and crushing the tomatoes. Keep mixing and squishing the tomatoes until all of the tomatoes are smashed and the spinach is completely wilted. It should look like this.

Then slice up the basil and throw that into the dish. I save a little for a garnish on top, but totally up to you.

Back to the spaghetti squash. Fork up half the squash and place into the casserole dish. Mix it all up to evenly coat the squash in the sauce.

Top with your remaining basil and a sprinkle of parmesan cheese and how good does this look!!!

For a spicy dish, add crushed red pepper.

Feta Tomato Spaghetti Squash

4.75 from 4 votes
Print Recipe Pin Recipe
Course Main Dish
Cuisine Vegetarian
Servings 2 people

Ingredients
 

  • ½ spaghetti squash
  • 40 cherry tomatoes
  • 6 ounces fat-free feta crumbles
  • 2 teaspoons olive oil
  • 4 cloves minced garlic
  • 2 cups baby spinach
  • ½ cup basil
  • 1 teaspoon reduced fat parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Preheat oven to 450 degrees
  • Slice and de-seed/core the spaghetti squash. (You will only need half) Then place on a greased baking tray, cut side down.
  • Place the cherry tomatoes on the outsides of a casserole dish. Place the feta crumbles in the middle of the dish, in between all of the tomatoes.
  • Drizzle the tomatoes and cheese with the olive oil and stir the tomatoes a little to get them all coated. Top with the salt, pepper and minced garlic.
  • Place the spaghetti squash and the tomato/cheese dish in the oven for 45 minutes. These will remain in the oven at the same time at the same temperature.
  • Place the whole two cups of spinach on top of the dish. Start mixing up the spinach into the sauce while breaking up and crushing the tomatoes. Keep mixing and squishing the tomatoes until all of the tomatoes are smashed and the spinach is completely wilted.
  • Slice up the basil and mix that into the sauce.
  • Fork up half the squash and place into the casserole dish. Mix it all up to evenly coat the squash in the sauce.
  • Top with your remaining basil and a sprinkle of parmesan cheese. For a spicy dish, add crushed red pepper.
WW Points per Serving:
💚: 3
💙: 3
💜: 3
✔️: 285 calories
Course Main Dish
Cuisine Vegetarian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
classic feta tomato pasta here
tiktok Olive Garden pasta recipe here
more vegetarian dishes here
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Oven

How to Cook Spaghetti Squash

Here's how I cook the perfect spaghetti squash. The lazy quick way and the low and slow way. Which would you prefer? I have heard from so many people that this spaghetti squash is truly magical and perfect on it's own. I use this recipe to make various dishes, it is a great zero-point substitute for spaghetti, but I also eat it on its own.

Cooking Methods:

There are two different cooking methods that I use for my spaghetti squash. If I have the time, and feel like doing it, I will choose the oven method. But, you have to wait for the oven to preheat and cook it for about 45 minutes. The squash cooks more evenly and is more consistent in the oven though. I also have a microwave version that takes less than 10 minutes and no preheating is required. Much easier and takes way less time than the oven. Completely up you, both turn out great.

Here is what you will need:

  • A spaghetti squash, obviously
  • A cooking device (microwave or oven)
  • Cooking spray
  • Garlic powder
  • Salt
  • Knife
  • Spoon

So basically the only thing you really need is a spaghetti squash. I typically have everything else on hand.

I highly suggest, as always, using the butter flavored cooking spray. Adds such a depth of taste to your squash and brings in such an amazing flavor. But any flavor will work.

Here's What You Will Do:

If you are using the oven method, preheat your oven to 450 degrees.

Next, slice the spaghetti squash in half, longwise. Use a long knife to do this but be extra careful.

De-seed/core the squash with a spoon. Run the spoon around the seeds/core, separating it from the squash. Scrape all the seeds/core out with the spoon. You can also roast the seeds, just like a pumpkin! Did you know a pumpkin is a squash too!!

After that, spray the insides with the cooking spray and sprinkle with garlic powder and salt. I like A LOT of it. I probably put about a half teaspoon of garlic powder on a squash, I love it.

Stab with a fork or knife a few times (on the skin).

Place on a greased baking tray, cut side down. Bake in the oven for approximately 45-50 minutes at 450 degrees

or

Place on a microwave safe dish, cut side down. Microwave for 8-10 minutes.

Once the squash is done, fork the insides and you will have the most perfect spaghetti squash. A great zero-point replacement for pasta or a great way to get your veggies in.

I have a few recipes on my blog that require spaghetti squash. You can do a BBQ chicken stuffed squash, find that recipe here. It is seriously so addicting.

How to Cook Spaghetti Squash

No ratings yet
Print Recipe Pin Recipe
Course Sides
Cuisine Vegetarian
Servings 1 squash

Ingredients
 

  • 1 spaghetti squash
  • cooking spray
  • ½ teaspoon garlic powder
  • ⅛ teaspoon salt

Instructions

Oven

  • Preheat oven to 450 degrees.
  • Slice the spaghetti squash in half, longwise. De-seed/core the squash.
  • Spray the insides with the cooking spray and sprinkle with garlic powder and salt.
  • Flip over and stab with a fork or knife a few times (on the skin).
  • Place on a greased baking tray, cut side down. Bake in the oven for approximately 45-50 minutes.

Microwave

  • Slice the spaghetti squash in half, longwise. De-seed/core the squash.
  • Spray the insides with the cooking spray and sprinkle with garlic powder and salt.
  • Flip over and stab with a fork or knife a few times (on the skin).
  • Place on a microwave safe dish, cut side down. Microwave for 8-10 minutes.
zero points!
Course Sides
Cuisine Vegetarian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
One Point Alfredo
this has been my obsession lately. so creamy and delicious
Check out this recipe
One Point Spaghetti alla Vodka
this has been my obsession lately. so creamy and delicious
Check out this recipe
BBQ Chicken Stuffed Squash
low cal BBQ chicken pizza!
Check out this recipe
Feta Tomato Spaghetti Squash
Check out this recipe
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Chicken Breast

Easy Cheesy Fried Chicken

This is a super easy, yet absolutely amazing way to make a cheesy, flavorful chicken dinner. All you need are some toppings and then to pop the whole thing in the oven!

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 mean seriously, can you believe how good this looks!! Look at that amazing crunchy topping and then the creamy topping. The chicken is so juicy and perfectly cooked. It is hard to believe how simple and easy it was to make this!

There are a lot of different variations and ingredients you can use to completely customize this dish and make it exactly how you like. We will get into this!

What You Will Need

There are not many ingredients to this dish. We had everything already so it was pretty easy.

  • Fat-free sour cream
  • Ranch seasoning
  • Reduced fat parmesan cheese
  • Garlic Powder
  • Onion Powder
  • Salt
  • Chicken cutlets
  • Crackers or breadcrumbs

We usually keep fat-free sour cream, Publix brand, on hand because my husband is obsessed with sour cream. Honestly, I am not a huge sour cream fan but it was really good in this recipe and didn't scream sour cream to me. I dressed it up well.

Ranch seasoning: as in the powder form. We have a huge plastic bottle full of it, but there are smaller packets available too. We keep the big bottle on hand for homemade ranch dressing. You can get that recipe here.

Reduced fat parmesan cheese: I use the Kraft brand. I grab it in the pizza sauce section of my Publix. And no, it does not need to be refrigerated, but it's fine. I love a good fake cheese.. haha!

For my cracker choice, I chose whisps, specifically 18 of them. They happened to send me a package of their products and it worked out perfectly with this dish. You can use Ritz, Cheez-its, or another cracker. Breadcrumbs would also work really well with this dish too.

I chose the Tangy Ranch Whisps flavor because it went really well with the ranch. They have a ton of options too.

What You Will Do

Start by preheating your oven to 350 degrees.

Set your chicken cutlets out on a clean surface. You can do a plate but I put them on a cutting board just to give them a little trim. One of the pieces was pretty fatty and I wanted to cut that off.

In a small bowl, combine sour cream, parmesan cheese, ranch seasoning and the remaining seasonings. Stir well to combine.

Then, just slather the sour cream mixture evenly over each piece of chicken. No more seasonings needed, the sauce is seasoned already. How good does this already look!!

Place the crackers in a zip-lock bag, being sure it is secured TIGHT. My Whisps were a little crushed up already, thanks to a very small bag in a very large box and USPS. Less work for me though, since they needed to be crushed anyways.

Just crush up the crackers as best you can. If using breadcrumbs, they are obviously in the correct form already. If you are going for the easy route, use the breadcrumbs.

Evenly sprinkle the crushed up crackers over each piece of chicken. I pressed down on the crackers a little to seal them into the sour cream.

Grab a baking sheet, line it with aluminum foil and grease with cooking spray. Carefully place each piece of chicken onto the tray.

Place that in the oven for 20-30 minutes, until fully cooked. It really depends on how thick your chicken is and how well your oven cooks to determine the cooking time.

It will come out so juicy and delicious. I could hardly take these photos, I wanted to devour this so BAD!! I will link some sides below this recipe that would go great with the chicken.

Onto The Recipe!!

Easy Cheesy Fried Chicken

one chicken cutlet per serving
No ratings yet
Print Recipe Pin Recipe
Course Main Dish
Servings 3 people

Ingredients
 

  • ¼ cup fat-free sour cream
  • 1 tablespoon Ranch seasoning
  • 1 tablespoon reduced fat parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 3 chicken cutlets about 4 ounces each
  • 18 Whisps

Instructions

  • Preheat your oven to 350 degrees.
  • In a small bowl, combine sour cream, parmesan cheese, ranch seasoning and the remaining seasonings. Stir well to combine.
  • Slather the sour cream mixture evenly over each piece of chicken.
  • Place crackers in a zip-loc bag and crush up as best as you can. Sprinkle evenly over each chicken.
  • Set the chicken cutlets on a greased baking tray. Bake for 20-30 minutes, until fully cooked. Cooking time depends on how thick your chicken is and how well your oven cooks.
WW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 5
💙: 3
💜: 3
✔️: 165 calories
Keyword Chicken Breast
Course Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
more chicken breast recipes
sides recipes here
more oven recipes here

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Chicken/Turkey

Enchilada Stuffed Peppers

I have been craving everything enchilada lately, so today I made my ENCHILADA STUFFED PEPPERS as a meal prep! This dish has everything you could possibly need, protein, carbs and two types of veggies. Oh, and it tastes absolutely amazing! Perfect for a weekly meal prep or a nightly dinner.

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 makes three servings, one full pepper (two halves) per serving. For a meal prep, I will use two of the servings and eat that for lunch over four days. Which means I eat half a serving for lunch per day. I find that to be plenty of food for my lunch. I ate the third serving for dinner after I made this.

  • 3 bell peppers
  • One package of ready rice
  • Riced cauliflower
  • Ground chicken
  • Taco Bell sauce
  • Enchilada sauce
  • Seasonings
  • Cooking spray

I used green bell peppers for this dish. I like the color contrast of the peppers with the enchilada sauce. But you can use any color you want

I used this package of Ready Rice for this recipe. It was easy to make, which is what I like with a meal prep. Just pop it in the microwave for 90 seconds. It tastes really good and makes perfectly cooked rice too.

I used Birds Eye precooked frozen riced cauliflower. This is my favorite brand and usually the only one I use. Found in the freezer veggie section.

I highly recommend you grab Taco Bell sauce from your grocery store. It is zero points and elevates all of your Mexican style dishes. So good! I used mild but they have a hot version too, good and not too hot.

For the enchilada sauce, I just grabbed a generic brand from my grocery store. It came in a HUGE can. We have been using it in recipes for weeks now. It was 2 points for ½ a cup.

Be sure both of your rices are ready to go. I popped the Ready Rice in the microwave first then the cauliflower rice. I will leave this cauliflower rice in the fridge and use it for other recipes during the week.

Next, slice and de-core/de-seed the peppers. I despise having any seeds in my peppers. Make sure to scrape all of those out.

You can also grab my knife set here. I love them so much!!

Just pop those peppers in the oven at 425 degrees for about 20-30 minutes, depending on how crispy or soft you want the peppers. I like them pretty soft for my meal preps.

Then, we will get started on the meat. Grease a large pan with cooking spray. As always, I highly recommend the butter flavored cooking spray. It really elevates the flavor of the dish.

Add the ground chicken, whole, to the heated pan and let it brown for about two minutes, then start breaking it up. Season with all of the seasonings then continue to break up and cook the chicken.

Once the chicken is almost cooked, almost all the pink is gone, add in the Taco Bell and the enchilada sauces. Bring the mixture to a slight simmer and finish cooking the chicken.

Once cooked, add back in the Ready Rice and the cauliflower rice. Stir that all together to evenly combine.

Finally, stuff the mixture into the peppers and enjoy!

As I mentioned, I used two full peppers for my meal prep this week. I ate one of the peppers and then I put half a pepper into a container for lunches.

I got the cutest meal prep containers a few weeks ago! I ordered the pink colored ones and they are gorgeous. The containers are glass, for easy clean up. It comes with 10 total containers, 5 of each size. I use the smaller one for stuffed peppers and the largest one for salads and what not. You can order those here.

Look how pretty!

I also made a follow along with me video on my TikTok. You can watch me make this meal and prepare it for my meal prep. Check that out below.

TikTok here

Now, onto the recipe!!

Be sure to check below for similar recipes that you may love!

Enchilada Stuffed Peppers

one full pepper (two halves) per serving
3.28 from 18 votes
Print Recipe Pin Recipe
Course Main Dish
Cuisine Mexican
Servings 3 peppers

Ingredients
 

  • 1 package Ready Rice original
  • ¼ cup cooked riced cauliflower
  • 3 bell peppers
  • 16 ounces ground chicken breast
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ cup Taco Bell sauce
  • ½ cup enchilada sauce

Instructions

  • Preheat oven to 425 degrees
  • Slice and de-seed/core peppers. Place on a greased baking tray, cut side up, and bake for 20-25 minutes, until desired wellness
  • Cook ready rice and cauliflower rice according to package directions and set aside
  • Heat a large pan over medium/high heat. Grease with cooking spray
  • Add ground chicken, as a whole piece, to the pan and cook for 2 minutes to allow it to brown. Do not begin to break up yet. Flip over and brown the other side for 1 minute
  • Once browned on both sides, begin to break up. Add all the seasonings and continue to break up while cooking
  • Once almost cooked, add the Taco Bell and enchilada sauce and bring to a simmer until chicken is completely cooked, all the pink is gone
  • Once chicken is completely cooked, add the rice and cauliflower rice and toss to combine
  • Stuff chicken into the peppers and enjoy!
WW Points per Pepper:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 6
💙: 4
💜: 4
✔️: 315 calories
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
more stuffed pepper recipes here
more mexican inspired dishes here
more ground chicken recipes here
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Air Fryer

Air Fryer Chicken Sandwich

One of my favorite dishes to make is a classic air fryer chicken sandwich! It really steps up a simple chicken dinner and makes it feel like you're in a drive-thru, without all the driving, calories or points. Plus, this dish is pretty simple 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.

I used a one-point smart bun for my sandwich. You can order one here and use code 'Allie.Carte.Dishes' for 10% off your order. They also have one-point cupcakes and low-point muffins. All their food is insanely delicious and you would never know it has zero carbs!!

Obviously you would need an air fryer for this recipe. I am obsessed with my double drawer air fryer. You can order that here. I love that I can air fry my sandwich in one drawer and my French fries in another. You can use a different cooking method (there are six different methods) for either drawer which is so cool! I highly recommend this one. However, you can make this dish in the oven, I will leave directions to that in the recipe.

There are a couple of sauces that I love with this dish. You can order zero-point G Hughes ketchup here. Definitely the best sugar free ketchup. If you prefer BBQ sauce, I would recommend getting the trio pack, it comes with my two favorite BBQ sauces, plus the ketchup. Order that here. But one of my favorites... sweet chili sauce! G Hughes sweet chili sauce is the best thing ever! Zero points and you can order that here.

If you are looking for something more homemade, try this out with my copycat Chick-fil-A sauce. That recipe is linked here. At the bottom of that recipe is all my copycat Chick-fil-A dishes, check those out! Or you can try this out with my healthy homemade ranch. That zero-point recipe is linked here.

There are many sides that I have which would go great with this dish. If you have the double basket air fryer, you could make these air fried fries. My two-ingredient, low-point Mac and cheese sauce is amazing and would be so good with this dish! If you want a vegetable side, grab the recipe to my candied carrot chips here.

Anyways, on to the recipe!

Air Fryer Chicken Sandwich

4.60 from 5 votes
Print Recipe Pin Recipe
Course Main Dish
Servings 1 sandwich

Ingredients
 

  • 1 chicken cutlet about 4 ounces
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon paprika
  • 1 Smart Bun linked above
  • ⅛ cup flour

Instructions

  • preheat air fryer to 400 degrees
  • meanwhile, on a small plate, combine flour and seasonings, stirring together
  • place chicken on the plate of flour, completely coating each side of the chicken in the flour mixture then set aside on a clean plate
  • spray air fryer with cooking spray then place coated chicken inside. Air fry for 1 minute then spray chicken with cooking spray. Cook for another 4 minutes. Flip chicken, spray with cooking spray and cook for another 5-7 minutes, until fully cooked
  • skip the air fryer and bake your chicken at 425 degrees for 12-15 minutes, or until thoroughly cooked. (Flipping halfway)
WW Points per Serving:
💚: 5
💙: 3
💜: 3
✔️: 238 calories
bun included
Keyword Chicken Breast
Course Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
click here to order a smart bun

code 'allie.carte.dishes' saves you 10%

more sandwich recipes here
more air fryer recipes here

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Beef

Instapot Beef Stroganoff

I have been wanting to make this dish for a really long time and I think I completely nailed it. It has a rich, gravy-like sauce to it while still keeping that creamy flavor. It has A LOT of meat too, guaranteed to keep you full. Total comfort food.

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.

Here is what you will need to make this recipe:

A pressure cooker

I absolutely love my Instant, you can order that here. I also recommend getting a non-stick insert. It makes clean up much easier and the food does not stick to the bowl. With the Instant, you need to work very quickly so having the insert is great. You can order that here.

Next will be all your ingredients

  • A white onion
  • Garlic cloves
  • Olive oil
  • Sirloin tip side steak
  • Seasonings
  • Worcestershire sauce
  • Broth, I used chicken
  • Pasta
  • Reduced-fat parmesan
  • ⅓ less fat cream cheese
  • Corn starch

The first thing you will need to do is dice up the onion. I love my new knife set, it is amazing how much a good knife really changes the game. You can order that knife set here.

We chose sirloin tip side steak for this dish. While I am all for filet mignon, apparently my husband did not think we should waste an amazing cut of steak on this dish. Each piece was about half a pound so we used two of them and my husband is planning on cooking the other one for his dinner tomorrow. Without the extra piece, it would be about $6 for the meat. Not bad considering this is four servings and very filling. There was A LOT of meat in this dish.

Just slice your steak up into bite-sized pieces. About ½ to 1 inch, as shown below.

Next you'll need to separate your pasta. I pour out 6 ounces of pasta in a bowl and bag up the rest for another night.

Next, we will begin adding everything to the Instant Pot. Be sure to spray the pot or use this insert. I love this insert because nothing sticks, making it such an easy clean-up.

Make sure you have the seasonings and everything else ready to go as working in an Instant goes really quick! There will be no time to spare.

Start with the garlic and onions. Turn the Instant Pot to the saute setting and cook the garlic and onion for 1-2 minutes, until they look like this.

Then add the chopped up beef and allow it to brown up for a little. Make sure to season! It should look something like this before moving on to the next step.

Then pour in the broth, worcestershire, noodles and cheeses and pressure cook until done.

How easy is this!!

Instapot Beef Stroganoff

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

Ingredients
 

  • ⅛ cup diced white onion
  • 4 cloves minced garlic
  • 16 ounces sirloin tip side steak
  • 1 teaspoon oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dill weed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ cup Worcestershire sauce
  • 1 cup broth I used no sodium chicken broth
  • 6 ounces pasta
  • 1 tablespoon reduced fat parmesan cheese
  • 2 ounces ⅓ less fat cream cheese

Instructions

  • Make sure the onion is diced and the garlic is minced, set aside
  • Cut beef up into bite sized pieces, about ½ to 1 inch by ½ to 1 inch. Set aside
  • Turn your Instapot to the saute setting. When the display says HOT add in the oil and allow it to heat up
  • Add in the garlic and oil, sauteing for about 1-2 minutes
  • Add the cut up steak and seasoning with all the seasonings. Brown the steak for 3-5 minutes. Turn off the saute setting
  • Add the broth and Worcestershire sauce to the pot and stir to combine
  • Top with the pasta noodles (dry), lightly press down to cover in the liquids
  • Sprinkle with the parmesan cheese
  • Chop cream cheese up into about 6 pieces and add on top
  • 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
  • When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid, mixing to combine
WW Points per Serving:
💚: 9
💙: 9
💜: 9 (5 if using whole grain pasta)
✔️: 330 calories
Keyword Pasta
Course Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Beef Stroganoff
about 1.5 cup servings
Check out this recipe
more beef recipes here
more instapot recipes here
more pasta dishes here

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Air Fryer

Chicken Parm Dippers

Introducing CHICKEN PARM DIPPERS!! I love finding new and exciting ways to eat my favorite meals. These fun fries give you all the amazing tastes of chicken parm, in a fun, finger food way. A great meal for adults and kids. Serve it with my zero point tomato sauce, of course!

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.

Here is what you will need to make this recipe:

  • Chicken tenderloins
  • Flour
  • Italian Panko breadcrumbs
  • Reduced-fat parmesan cheese
  • Liquid egg whites
  • Seasonings

And of course, an air fryer. I love my double basket air fryer. You can purchase that here

Let's Get Started!

The first thing you will need to do it cut up the chicken tenderloins. I find that cutting each one into three strips works the best. They are not too thick or too thin, the perfect size. Below is how they should typically look like, before breading.

A quick tip is to press down the chicken with the knife to make sure the piece is flat. It makes the chicken easier to cut.

You can also grab my knife set here. These are the best knives ever!

Then in a small, shallow bowl, combine the flour, breadcrumbs, parmesan and seasonings. I like to use a small, short tupperware container for this.

Then just whisk it all together!

In another one of the tupperware containers, I will pour my egg whites. I prefer to use liquid egg whites because cracking eggs can be messy and the consistency of the liquid is really great for recipes like this. If you want to use an egg, just whisk it up.

One by one, dip each chicken fry in the egg then coat in the flour mixture. Place in a greased air fryer 

Try not to overlap/ let them touch; however, that can be a bit difficult. Just do your best.

Always air fry the breaded chicken for a little bit before spraying with cooking spray again. This allows the chicken to heat up and the coating to get a bit crispy before being covered in a liquid. If you spray too soon, the oil will just seep into the breading and you will not get that crunch.

I always recommend butter flavored spray. I love the Public version, it is basically actual butter. So good!

Don't forget to flip the chicken over!

I enjoy my chicken parm dippers with my zero-point tomato sauce. It tastes amazing and allows you to save your points for something else!

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.

Chicken Parm Dippers

about 5 pieces per serving
3.67 from 12 votes
Print Recipe Pin Recipe
Course Appetizer, Main Dish
Cuisine Italian
Servings 4 people

Ingredients
 

  • 16 ounces chicken tenderloins about 6-7 pieces
  • ¼ cup flour
  • ⅛ cup panko breadcrumbs italian
  • ⅛ cup reduced fat parmesan cheese
  • ¼ cup liquid egg whites
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon paprika

Instructions

  • Cut each chicken tenderloin into a French fry shape, about 3 pieces per tenderloin
  • Place flour, breadcrumbs, Parmesan and seasonings in a small shallow bowl, whisking to combine
  • Place egg whites on a small shallow bowl (you can use eggs, just whisk them).
  • One by one, dip each chicken fry in the egg then coat in the flour mixture. Place in a greased air fryer
  • Air fry at 400 degrees for 2 minutes then spray the chicken fries with cooking spray
  • Air fry for another 2 minutes
  • Flip the fries over then spray again. Air fry for another 4-6 minutes, until fully cooked 

  • Or bake at 450 degrees on a greased baking tray for about 10 minutes, flipping and spraying halfway
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 3
💙: 2
💜: 2
✔️: 155 calories
Keyword Chicken Tenderloin
Course Appetizer, Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
all chicken parm recipes here
more italian dishes here

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Chicken Breast

Instapot Sweet and Sour Chicken

My favorite meal ever is now even easier. Introducing INSTAPOT SWEET AND SOUR CHICKEN! Dump all the ingredients and go and have a takeout worthy meal in minutes. You all know this recipe is amazing!! Super low point so add that rice! Don’t worry, there is PLENTY of sauce for the rice and then some.

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.

Instapot Sweet and Sour Chicken

about ⅓ cup servings
No ratings yet
Print Recipe Pin Recipe
Course Main Dish
Cuisine Takeout
Servings 4 people

Ingredients
 

  • 16 ounces chicken breast
  • ½ white onion
  • ½ bell pepper
  • 1 teaspoon sesame oil
  • 2 cloves minced garlic

Sauce

  • ½ cup apple cider vinegar
  • ¼ cup sugar free ketchup G Hughes
  • ⅛ cup soy sauce low sodium
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 4 tablespoons brown sugar replacement Swere

Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

  • Cut chicken, onion and pepper up into bite-sized pieces, about 1 inch by 1 inch. Set aside
  • Add all ingredients, except sugar, for the sauce in a small bowl, stir together
  • Turn Instapot to the saute setting. Add oil and heat up. Add garlic and saute for 1 minute
  • Add diced chicken and saute for about 30 seconds per side
  • Turn the instapot off
  • Add cut up onion and pepper on top of the chicke, top with the sauce
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 4 minutes and start it
  • Once completely cooked, vent and de-pressurize the instapot then open the lid
  • Remove the chicken and veggies with a slotted spoon and place in a large bowl
  • Set the instapot to the saute setting and stir in the sugar, 1 tablespoon at a time
  • In a small bowl, stir the slurry ingredients together
  • Add the slurry to the sauce (in the instapot) and stir together
  • Bring to a slight simmer and stir constantly, until thickened, about 2-3 minutes. Be sure to scrape the bottom so it does not burn
  • Once thickened, pour sauce over the chicken and veggies
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 3
💙: 1
💜: 1
✔️: 135 calories
Keyword Chicken Breast
Course Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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
all takeout recipes here
instapot recipes here

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Air Fryer

Air Fried Corn Dogs

Two-point, 75 calorie CORN DOGS! A kid's (and adult's, let's be honest) dream! These were pretty easy to make and were seriously SO GOOD. The crisp on the shell was amazing and I loved every moment of this dinner. Try this out, you will not regret it.

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.

Don't they just look absolutely amazing!!

What You Will Need

The first thing you will need, is of course, your air fryer. I am absolutely obsessed with my double basket air fryer. It allows me to cook two different items at the same time! Each basket is controlled separately, allowing for different cooking methods (there's 6 different cooking methods to choose from) and times, at the same exact time. So for this meal, we could cook the corn dogs in one basket and the French fries in another. Getting the perfect meal all at once. You can order my favorite air fryer here.

Next you will need all of your ingredients. There are not too many ingredients for this dish, you should pretty much have most, if not all of them.

  • Six 97% fat free beef franks
  • Flour
  • Liquid egg whites
  • Cornmeal
  • Confectioners sugar replacement
  • Seasonings
  • Cooking spray

I grabbed some skewers for this photo; however, they were too difficult to eat with those massive skewers and I do not recommend it.

First question that I know you have is, "which hot dogs" and then "where do I get them"

Here is a photo of the ones that I used. They are only one point (or 45 calories) and they taste really good!

I grabbed mine at Publix, my favorite grocery store but I know they sell them at Walmart too. If you grab a different hot dog, be sure to account for that in your point calculation.

Next, let's talk about liquid egg whites. I prefer liquid egg whites for most recipes, especially recipes like this, because the coating goes on so much smoother, there are no clumps and it is WAY easier and cleaner. Cracking an egg, for me, adds unnecessary work and clean up, when liquid egg whites just work much better. If you do want to use egg, just whisk two of them together very well for this recipe.

My favorite confectioners sugar replacement is Swerve brand. You can use Splenda in this, if you prefer.

And of course, I always always always suggest using butter flavored cooking spray. We have been LOVING the Publix brand lately. It tastes like straight butter and is so good on a dish like this.

What To Do

The first thing we will do is grab three small, shallow bowls. I prefer to use a Tupperware container because they are the perfect size and height. Place flour in the first one, the liquid egg whites in the second and then, in the last one, whisk together the cornmeal and seasonings, including the sugar replacement.

I like to set up an assembly line and have my hot dogs at the beginnings, all my Tupperware bowls, then my air fryer, greased and ready to go. Here is what that looks like. (We'll excuse the messy counter for now, oops!)

The assembly line is the easiest way to do something like this. Then you know exactly what step comes next and you avoid some messes by having everything right next to each other.

You will only use about half the flour, half the eggs and ¼ cup of the cornmeal. However, it is important to have some extra in the bowl to ensure a fully and perfectly coated hot dog.

Let's Get Started

One by one, take each hot dog and coat it in flour then drop it in the egg mixture and cover it in the eggs. Grab the hot dog and transfer it to the cornmeal and completely cover it in cornmeal. Place that, gently, in the greased air fryer.

Repeat this step for each hot dog. It is very important in this recipe to not let the hot dogs touch while cooking. The coating is very sensitive until it is fully cooked. We put four in our air fryer and cooked the other two in another batch.

Here is what they will look like when ready to go into the air fryer!

Set the air fryer to 400 degrees and cook the hot dogs for 3 minutes. It is important to get the batter heated up before spraying it with cooking spray. This prevents the cooking spray from seeping into the cornmeal and getting it wet, instead of crispy. Waiting for it to heat up simulates an actual oil frying.

After three minutes, spray the hot dogs with cooking spray (the butter flavor of course). Then air fry for two more minutes. Carefully turn the hot dogs over, spray with cooking spray and then air fry for another 5-7 minutes. How much longer you cook them depends on how crispy you like them.

They turned out absolutely perfect! I was so excited for these and I know you will be too. I mean, just look at that perfect coating!!!

What About The Oven?

I get asked this question every single time. But this time, sorry, no, it is not going to work! Order an air fryer here. You'll thank me later. But really, we tried, it was not the same and did not turn out right.

Sides? and Dipping Sauces?

I served my corn dogs with fries, of course. We used some Ore Ida crinkle cut fries. I dipped everything in some G Hughes sugar free ketchup. It is my favorite ketchup. You can get that here.

Now, onto the recipe!

Air Fried Corn Dogs

one corn dog per serving
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Main Dish
Servings 6 corn dogs

Ingredients
 

  • 6 97% fat free beef franks
  • ¼ cup flour
  • ¼ cup liquid egg whites
  • ⅓ cup cornmeal
  • 1 tablespoon confectioners sugar replacement Swerve
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt

Instructions

  • Grab three small, shallow bowls. In one bowl, add the flour. In another, pour out the liquid egg whites. In the last one, whisk together the cornmeal and seasonings (including the sugar).
  • One by one, take each hot dog and coat it in flour then drop it in the egg mixture and cover it in the eggs. Grab the hot dog and transfer it to the cornmeal and completely cover it in cornmeal. Place that, gently, in the greased air fryer.
  • Repeat this step for each hot dog. It is very important in this recipe to not let the hot dogs touch while cooking.
  • Set the air fryer to 400 degrees and cook the corn dogs for 3 minutes. Open the air fryer and spray them with cooking spray. Air fry for another 2 minutes.
  • Flip the corn dogs over and spray again with cooking spray. Air fry for another 5-7 minutes, until desired crispiness.
WW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 2
💙: 2
💜: 2
✔️: 75 calories
Course Appetizer, Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
more appetizers here
more main dishes here
more air fryer recipes here

Should I make a kid friendly group? I feel like 95% of my recipes are kid friendly so I never thought it was necessary. But this dish is SUPER kid friendly. Let me know your thoughts.

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Appetizer

Charcuterie Dip

Looking for a low point way to enjoy your favorite appetizer. I got you covered! Charcuterie Dip is the perfect way to get in that cheesy goodness taste without sacrificing all your points. Rich and creamy!! I serve mine with garlic and herb Good Thins because they are very low point and really hit the spot.

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.

Charcuterie Dip

⅛ cup servings
No ratings yet
Print Recipe Pin Recipe
Course Appetizer
Servings 4 people

Ingredients
 

  • ¼ cup part skim milk ricotta cheese
  • ¼ cup plain, nonfat Greek yogurt
  • 1 tablespoon honey
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt
  • 1 pinch pepper

Instructions

  • mix all ingredients together well
myWW Points per ⅛ cup Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 2
💙: 2
💜: 2
✔️: 45 calories
Course Appetizer
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
more appetizers here
How to Make a Weight Watcher Friendly Charcuterie Board
Check out this recipe
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Chicken Breast

Salsa Chicken Bake

Salsa chicken bake is one of the easiest, yet most flavorful dish you can make! All you need for this dish is some chicken breasts, seasonings, a really good salsa and some cheese.

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 makes two chicken breasts, with half a chicken breast per serving.

There is not much 'babysitting' to this dish either. It is pretty much just a pop in the oven and go kinda meal. I love those sometimes!

I am more of a mild to medium kind of girl, but if you want something spicier, use a hot salsa.

I make the serving for my husband with some kick in it, while keep mine more tame. I will show you how to do that.

I serve this dish with chips and salsa because I am seriously obsessed. Chips and salsa is one of my favorite snacks. I will take any excuse to eat some!!

So, let's get started!

Salsa Chicken Bake

½ chicken breast per serving
No ratings yet
Print Recipe Pin Recipe
Course Main Dish
Cuisine Mexican
Servings 4 people

Ingredients
 

  • 2 chicken breast 1 pound total
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ⅛ teaspoon salt
  • ⅛ teaspoon oregano
  • 1/16 teaspoon black pepper
  • ½ cup salsa
  • ½ cup shredded lite Mexican cheese

Extra Seasonings to Make it Spicy

  • ¼ teaspoon ground red pepper
  • ¼ teaspoon chili powder

Instructions

  • Preheat oven to 375 degrees. Grease a casserole dish with cooking spray.
  • Season chicken evenly with the seasonings. (Add the spicy seasonings for a spicy dish)
  • Then place on the casserole dish and bake for 20 minutes.
  • After 20 minutes, sprinkle chicken with cheese then top with salsa. Bake again for 10-15 minutes, until fully cooked.
myWW Points per Serving:
💚: 4
💙: 2
💜: 2
✔️: 200 calories
Keyword Chicken Breast
Course Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

]

more mexican dishes here
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Air Fryer

Nashville Hot Chicken Sandwich

This Nashville hot chicken sandwich recipe, with my homemade seasoning, tastes just like you’re walking down Broadway Street! 

You know my nuggets and tender version and now I’ve stepped it up!! I made this Nashville hot chicken sandwich for some of the biggest hot chicken critiques that I know and they all said it was one of the best they have ever had!! I never heard the word “wow” so many times in my life!! Seriously you all, this stuff IS GOOD. You HAVE to try it out! Don’t forget the pickles 😉

This Nashville hot chicken sandwich recipe, with my homemade seasoning, tastes just like you’re walking down Broadway Street!

Now, you can buy your own Nashville hot chicken seasoning; however, I have PERFECTED my own homemade seasonings blend that will blow your mind. This gives your Nashville hot chicken sandwich the perfect amount of spice, with the sweetness that hits you at the end. Plus, it has the perfect consistency to cling to your chicken sandwich.

Nashville Hot Chicken Sandwich

Have you ever been to Nashville? This spicy sandwich is their signature dish! You can pretty much get it on every street. It has become a popular dish all across America. Here in Florida, there are several shops which sell these sandwiches.

So, what exactly is a Nashville hot chicken sandwich. It is a perfectly crispy, seasoned chicken sandwich, drizzled in a special sauce. The sauce is spicy, very spicy; however, has notes of sweetness from the brown sugar.

I am warning you, this chicken is SPICY and not for the weak.

Ingredients

You will obviously need an air fryer. I love my Ninja double basket. You can deep fry it; however, I do prefer the air fryer and it is a lot healthier.

Breading and Chicken

Chicken Cutlets - I prefer the chicken cutlets as they are thinner and a better size to fit on the sandwich. You can use chicken breasts, if you want something thicker, but, I really don't like using them. Alternatively, you can slice the chicken breasts thinner to help them cook better.

Flour - The first step is to combine flour with seasonings, and give the chicken breast a quick coat. I use gluten free flour; however, any all-purpose flour will work fine.

Egg - You can use liquid eggs whites, which I usually do prefer. However, you can also use an egg, just whisk it beforehand. You will dunk the chicken in the eggs to help the coating stick.

Breadcrumbs - These are the final step in breading the chicken. You will combine the breadcrumbs with flour and more seasonings to fully coat the chicken to create a crispy shell.

Seasonings - The seasonings for the Nashville hot chicken sandwich have been perfected by me. You will need seasonings for the coating, which include paprika, ground red pepper, cinnamon, salt, garlic powder and black pepper. This makes the chicken flavorful, to help bring out the sauce flavor.

Nashville Hot Chicken Sauce

Margarine - This is the base of the Nashville hot chicken sauce. All the seasonings are added to this to form a liquid-y consistency. I generally use margarine for most things; however, butter works fine.

Honey and Brown Sugar - While Nashville hot chicken is SPICY, it does have a sweetness to it. This will come from the honey and the brown sugar. The honey all doubles as not just a sweet aspect, but to also help the sauce stick to the chicken.

Seasonings - The seasonings for the sauce are similar and include paprika, ground red pepper, salt, and garlic powder.

How to Make a Nashville Hot Chicken Sandwich

Preheat the air fryer to 400 degrees. Grease the air fryer tray with cooking spray.

Cooking the Chicken

Mix ¼ cup of flour and half the chicken seasonings into one bowl, the egg into another and the mix remaining ingredients (flour, breadcrumbs and chicken seasonings) in the final bowl. I like to use these shallow bowls; however, small Tupperware containers have been great too.

Press the chicken cutlets into the flour, then, dredge them in egg. After that, press the chicken into the breadcrumb mixture. 

coating the chicken

Place each chicken piece on the greased air fryer tray, trying not to let them touch.

Air fry for 3 minutes. Then, spray with cooking spray. Air fry for another 2 minutes.

Flip the chicken over and then spray again with cooking spray. Air fry for another 5 minutes or until fully cooked and crispy.

cooking the chicken sandwich
Making the Sauce

Meanwhile, melt margarine in a small pan over low heat. Add in the rest of the sauce ingredients and mix until it comes to a slight simmer.

Simmer for about 5 minutes, until desired thickness is reached.

Assembling the Chicken Sandwich

Brush sauce onto the cooked chicken and place the Nashville hot chicken sandwich a bun. (Spray butter onto your bun and warm up in the oven. Really makes a difference!!).

In true Nashville style, serve with dill pickles! My husband loves some mayo and slaw; however, I like the original with just some pickles.

Nashville hot chicken sandwich with homemade seasoning

Oven Version

Preheat the oven to 425 degrees. Grease an oven safe cooling rack with cooking spray. Line a baking tray with aluminum foil and place the cooling rack on top.

Pour two tablespoons of flour and half the seasonings into one bowl, the egg into another and the remaining ingredients in the final bowl.

Press the chicken cutlets into the flour, then, dredge them in egg. After that, press the chicken into the breadcrumb mixture. 

Place each chicken piece on the greased cooling rack, trying not to let them touch. 

Bake for 3 minutes. Then, spray with cooking spray. Bake for another 3-4 minutes.

Flip the chicken over and then spray again with cooking spray. Bake for another 5-7 minutes or until fully cooked and crispy. 

More Nashville Hot Chicken

If you love a good Nashville hot chicken sandwich, you have to try out my nuggets or tenders.

Nashville Hot Chicken Nuggets
Check out this recipe
Nashville Hot Chicken Tenders
Check out this recipe

More Crispy Chicken Recipes

Don't just stop with my Nashville hot chicken sandwich, try out all my favorite crispy chicken sandwich recipes.

Don't forget to give this recipe FIVE STARS when you love it!

Nashville Hot Chicken Sandwich

This Nashville hot chicken sandwich recipe, with my homemade seasoning, tastes just like you’re walking down Broadway Street! 

Nashville Hot Chicken Sandwich

I made this Nashville hot chicken sandwich for some of the biggest hot chicken critiques that I know and they all said it was one of the best they have ever had!! I never heard the word “wow” so many times in my life!! Seriously you all, this stuff IS GOOD. 
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 sandwiches
Calories 263 kcal

Equipment

Ingredients
 

Chicken

  • 2 chicken cutlets 4 ounces each
  • ½ cup flour
  • ¼ cup breadcrumbs
  • ⅛ cup egg beaters or whisk an egg
  • ¼ teaspoon paprika
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ⅛ teaspoon garlic powder
  • 1/16 teaspoon black pepper

Sauce

  • 1 tablespoon light margarine ICBINB
  • ¼ teaspoon paprika
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon honey
  • 2 teaspoons brown sugar replacement Swerve
  • 2 teaspoons water

Sandwich

  • 2 hamburger buns

Instructions

Chicken

  • Preheat the air Freyr to 400 degrees and grease the tray with cooking spray.
  • Mix ¼ cup of flour and half the chicken seasonings into one bowl, the egg into another and the mix remaining ingredients (flour, breadcrumbs and chicken seasonings) in the final bowl.
  • Press the chicken cutlets into the flour, then, dredge them in egg. After that, press the chicken into the breadcrumb mixture. 
  • Place each chicken piece on the greased air fryer tray, trying not to let them touch.
  • Air fry for 3 minutes. Then, spray with cooking spray. Air fry for another 2 minutes.
  • Flip the chicken over and then spray again with cooking spray. Air fry for another 5 minutes or until fully cooked and crispy.

Sauce

  • Meanwhile, melt margarine in a small pan over low heat. Add in the rest of the sauce ingredients and mix until it comes to a slight simmer.
  • Simmer for about 5 minutes, until desired thickness is reached.
  • Brush sauce onto the cooked chicken and place in a bun. (Spray butter onto your bun and warm up in the oven. Really makes a difference!!) Serve with dill pickles!

Nutrition

Serving: 1 sandwichCalories: 263kcalCarbohydrates: 13gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 109mgSodium: 517mgPotassium: 665mgFiber: 1gSugar: 1gVitamin A: 421IUVitamin C: 4mgCalcium: 14mgIron: 2mg
Keyword Chicken Breast
Course Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Nashville Hot Chicken Nuggets
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These are my air fryer chicken tenders covered in a firecracker sauce which is basically a hot and spicy buffalo glaze.
Chicken Cutlets
The best and most versatile recipe to make are these super crispy chicken cutlets
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they are spicy, with just a hint of sweet in there
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Copycat recipe for the Panda Express sweet fire chicken recipe! The chicken is crispy, yet juicy. And it is combined with a super spicy, veggie packed sauce!
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Copycat Chick-fil-A Grilled Chicken Sandwich
Spicy and regular version coming right up!! What type of person are you? Are you into the spicy Chick-fil-A sandwich or not? Of course I recreated it, because copycat Chick-fil-A is just what I do! No need to wait in the drive-thru for an hour or crave it on a Sunday! I got you covered. 
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Bulgogi beef has been all the rage! It is a deliciously flavorful dish that can be anywhere from sweet to spicy. I absolutely love it with ground beef and served with rice and broccoli. 
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about 1 heaping cup per serving
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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. Just add your bun in!

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Chicken/Turkey

Lasagna Stuffed Peppers

You loved my classic lasagna, so here's my stuffed pepper lasagna! Even lighter but just as cheesy and delicious as the classic!

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.

Lasagna Stuffed Peppers

one whole pepper (two halves) per serving
No ratings yet
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Course Main Dish
Cuisine Italian
Servings 3 peppers

Ingredients
 

Sauce

  • 1 can diced tomatoes 15-ounce can
  • 1 teaspoon granular sugar replacement Swerve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • ¼ teaspoon salt

Meat

  • 4 cloves minced garlic
  • 1 tablespoon diced white onion
  • 16 ounces ground chicken breast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasonings
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon paprika

Peppers

  • 3 bell peppers
  • ¾ cup part skim milk ricotta cheese
  • ⅜ cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese
  • parsley

Instructions

  • Preheat oven to 425 degrees. Slice and de-seed/core the peppers. Bake for 20 minutes, or until desired wellness
  • Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside
  • Heat a large pan over medium/high heat. Grease with cooking spray
  • Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
  • Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
  • Continue to break up and cook the chicken until almost completely cooked
  • Add the tomato sauce, stirring to combine, and bring to a slight simmer. Cook the chicken completely
  • Once the peppers have finished cooking, remove from the oven. Dump out any juices
  • Add a large scoop of the chicken to the bottoms of each pepper, to cover the bottom
  • Add 2 tablespoons of ricotta cheese to each pepper half. Top evenly with the remaining ground chicken
  • Top each pepper half with 1 tablespoon of shredded mozzarella. Sprinkle the parmesan cheese evenly over each pepper
  • Bake for about 5 minutes, until cheese is melted
  • Top with parsley!
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 6
💙: 4
💜: 4
✔️: 315 calories
Keyword Ground Chicken/Turkey
Course Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Lighter Lasagna
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Ziti Lasagna
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more italian dishes here
more stuffed pepper versions here
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Chicken Breast

Instant Pot Olive Garden Chicken Pasta

Try out this olive garden chicken alfredo and pasta recipe made in the instant pot. It is super creamy, tart and easy! All it takes is 6 ingredients and 6 minutes to make!

Try out this olive garden chicken alfredo and pasta recipe made in the instant pot.

Here we go again with another TikTok trend! This pasta dish was creamy, tangy and SO filling. I definitely got my points worth from this meal. Sometimes I have to get out of my mindset of ‘that’s too many points for one meal’. But I was SO satisfied and still had 13 other points left for the entire day. Plus, I saved 40 points eating my version instead of the restaurant’s (not including those incredible breadsticks, ya know).

I absolutely love instant pot recipes. They are so easy and clean up in minimal. If you like them too, some of my most popular ones are my penne alla vodka, chicken Alfredo, or Birria tacos.

Olive Garden Alfredo

This Olive Garden chicken pasta recipe is a take on a viral TikTok video, made in the instant pot. It uses Olive Garden dressing, which gives you the name of the recipe. But, it also combines elements of a classic alfredo recipe. Tie both of those together, and you have this creamy, yet tart, Olive Garden chicken alfredo pasta recipe!

Ingredients

First things first is an instant pot of course. I use the original instant pot brand and I love using the non-stick bowl insert easy clean up; however, you do not have to. Alternatively, there are many brands of pressure cookers you can try; however, I have not.

Then, all you need are these 6 ingredients.

ingredients

Chicken - I typically make this recipe with chicken breast; however, tenderloins were on sale and they are easier to cut. But, you can really use any cut of chicken for this dish as they will be chopped up into bite-sized pieces anyways. Tenderloins are great because they are, well, tender.

Pasta - Any type of pasta will really work for this Olive Garden chicken alfredo pasta. I prefer a short pasta, such as rotini or penne. I did use gluten free pasta; however, you can use regular pasta. This recipe will be for regular pasta; however, if you do choose gluten free pasta, add a minute to your cooking time. If you pick a smaller noodle, such as elbow noodles, it will cook it less time. Therefore, I suggest chopping up the chicken smaller.

Olive Garden Italian Dressing - This comes in light or regular. I use light, you know, to lighten it up; however, you can use the regular kind.

Broth - This is to help add more liquid to the dish, without adding to much dressing. You need this liquid to allow the pasta to cook. I use low sodium chicken broth; however, really any broth, or water, will work.

Parmesan Cheese and Cream Cheese - These will help cut through the tartness of the Olive Garden Italian dressing while also making the dish rich and creamy. I do use reduced fat versions; however, you can use the regular kind.

How to Make Instant Pot Olive Garden Alfredo

Cut chicken up into bite-sized pieces, about 1 inch by 1 inch. Then, set aside.

Place the pasta noodles (dry) into the Instant Pot. Pour the dressing then the broth around the pasta.

Add the cut up chicken on top of the pasta then sprinkle with the Parmesan cheese.

Chop cream cheese up into 6 pieces and place on top of the chicken / cheese.

Olive Garden instant pot alfredo

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 (set to 6 if you like the pasta softer or for gluten free noodles).

When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid.

Mix together and season with salt and pepper to taste.

Can I Make This Without Pasta

Of course you can make this without pasta. Just leave the pasta out of the recipe and only use ½ cup of broth. I love to put the chicken in whole and shred it after it is cooked.

Sides to Pair With Olive Garden Alfredo

Olive Garden chicken alfredo recipe

How to Store Leftovers

Store the leftovers in an airtight container in the fridge for up to 4 days.

What to Add to This Instant Pot Chicken Pasta Recipe

I have one word. And that one word is BACON. This recipe is amazing with some added bacon. If you want to go the healthier route, it is great with some broccoli as well.

Instant Pot Olive Garden Chicken Pasta

Try out this olive garden chicken alfredo and pasta recipe made in the instant pot. It is super creamy, tart and easy! All it takes is 6 ingredients and 6 minutes to make!

Olive Garden chicken alfredo recipe

Instant Pot Olive Garden Chicken Pasta

Try out this olive garden chicken alfredo and pasta recipe made in the instant pot. It is super creamy, tart and easy! It just takes 6 ingredient and 6 minutes.
4.42 from 34 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Copycat, Italian
Servings 4 people
Calories 344 kcal

Equipment

Ingredients
 

  • 6 ounces pasta dry
  • 16 ounces chicken breast
  • 1 cup light Olive Garden Italian dressing
  • ½ cup chicken broth low sodium
  • ⅛ cup reduced fat parmesan cheese
  • 4 ounces ⅓ less fat cream cheese

Instructions

  • Cut chicken up into bite-sized pieces, about 1 inch by 1 inch, set aside
  • Place the pasta noodles (dry) into the Instapot. Pour the dressing then the broth around the pasta
  • Add the chicken on top of the pasta then sprinkle with the Parmesan
  • Chop cream cheese up into 6 pieces and place on top of the chicken / cheese
  • 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 (set to 6 if you like the pasta softer)
  • When the time is up let the pot sit for 3 minutes and then move the valve to venting. Remove the lid
  • Mix together and season with salt and pepper to taste

Nutrition

Serving: 1.25 cupsCalories: 344kcalCarbohydrates: 18gProtein: 32gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 91mgSodium: 1003mgPotassium: 605mgFiber: 2gSugar: 4gVitamin A: 537IUVitamin C: 2mgCalcium: 100mgIron: 2mg
Keyword Pasta
Course Main Dish
Cuisine Copycat, Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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I think this may be the best pasta ever!
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so creamy, so delicious, so easy, your classic comfort meal!
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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
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American

Copycat Big Mac

I am so loving it! ❤️

This burger was so delicious and it is HUGE. Juicier and tastier (and obviously lower point) than the drive thru. To be honest, this thing was so filling and big I could only eat about half of it. Perfect for leftovers too! 🍔

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. Don't forget to add your bun in!

WW Recipe Builder

Included in my recipe is my copycat Big Mac sauce! Perfect on a burger or used as a salad dressing.

To make the burgers, you can either use 1.5 buns or cut the bottom of your bun in half. This recipe is very filling, I suggest cutting the bottom bun in half to save on points. If you are cooking for someone who is not on WW and wants a more filling meal, you can give them the whole 1.5 buns. For me personally, it is just too much food.

A great way to save on points is to use a Smart Baking Company bun. They are only one point and have no carbs! They taste just like a bun too. I have a discount code for 10% off their website, just use code 'allie.carte.dishes'. Add some one point cupcakes to your cart too!

click to order smart baking

Copycat Big Mac

bun not included in points/calories
4.50 from 4 votes
Print Recipe Pin Recipe
Course Main Dish
Cuisine Copycat
Servings 4 people

Ingredients
 

Patties

  • 16 ounces extra lean ground beef
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • ¼ teaspoon dill weed
  • ¼ teaspoon onion powder

Big Mac Sauce

  • ¼ cup plain, nonfat Greek yogurt
  • 1 tablespoon mustard
  • 1 tablespoon sugar free ketchup
  • 1 teaspoon Splenda
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dill pickle juice from a jar of pickles
  • 1 pinch salt
  • 1 pinch pepper

Burgers

  • 1 white onion
  • pickles
  • lettuce
  • 8 slices Velveeta cheese
  • 6 hamburger buns not included in points

Instructions

Patties

  • place all ingredients for the patties in a large bowl and mix together
  • divide ground beef into 8 equal pieces and roll each into a ball
  • heat a large pan over medium/high heat. Grease with cooking spray
  • place 2-3 balls on your heated pan (depending how many will fit) and smash down with a spatuala
  • flip each burger over and cook for another 2-3 minutes, until desired wellness. Set aside
  • spray the pan again and repeat until all burgers are cooked then set them aside on a clean plate

Sauce

  • combine all sauce ingredients in a small bowl and store in the fridge while the burgers cook (at least 15-20 minutes) to allow the flavors to form together

Burgers

  • dice the onion and assemble the burgers
Course Main Dish
Cuisine Copycat
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Chicken/Turkey

Lighter Lasagna

If there’s one thing you should know now to make, apparently it’s a real good lasagna. You all requested that I post my lasagna recipe so here it is! Lightened up, while using lots of cheese and REAL lasagna noodles. Packed with protein to keep you full! Great as a meal prep or leftovers as well.

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.

Lighter Lasagna

No ratings yet
Print Recipe Pin Recipe
Course Main Dish
Cuisine Italian
Servings 1 lasagna

Ingredients
 

Sauce

  • 1 can diced tomatoes 15-ounce can
  • 1 teaspoon granular sugar replacement Swerve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • ¼ teaspoon salt

Meat

  • 4 cloves minced garlic
  • ⅛ cup diced white onion
  • 16 ounces ground chicken breast
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasonings
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon paprika

Lasagna

  • 6 sheets oven ready lasagna noodles
  • 1 cup part skim milk ricotta cheese
  • 1 cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese

Instructions

Preparation

  • Preheat oven to 400 degrees

Sauce

  • Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside

Meat

  • Heat a large pan over medium/high heat. Grease with cooking spray
  • Add minced garlic and cook until fragrant, about one minute. Add diced onion and cook until slightly soft, about another 2-3 minutes
  • Add ground chicken, whole, and brown the side of it. Start breaking up the chicken then add the seasonings
  • Continue to break up and cook the chicken until completely cooked, all the pink is gone
  • Add the tomato sauce and stir to combine then set aside

Lasagna

  • Grease an 8x8 casserole dish with cooking spray
  • Add a layer of the meat/sauce to bottom. Just a very thin layer, barely enough to cover the bottom
  • Add two whole lasagna noodles, slightly overlapping, then split another one in half (longwise) to fill the remaining space
  • Top with half the remaining meat/sauce, then ½ cup of ricotta and ½ cup shredded cheese, spreading to evenly layer
  • Repeat this layering process one more time, noodles, meat/sauce then cheese. Top with the parmesan cheese
  • Cover and bake for 30 minutes then uncover and bake for another 5 minutes, for the cheese to get slightly browned (Double check the directions of your specific box/brand of lasagna noodles to ensure an optimal cooking time)
  • Let rest for 15 minutes before cutting
Choose your serving size: (I usually do 6 pieces)
.
Cut your lasagna into NINE pieces
Each piece will be-
WW points: 💚: 4 💙:3 💜:3
✔️: 153 calories
.
Cut your lasagna into EIGHT pieces
Each piece will be-
WW points: 💚: 5 💙:4 💜:4
✔️: 172 calories
.
Cut your lasagna into SIX pieces
Each piece will be-
WW points: 💚: 6 💙:5 💜:5
✔️: 229 calories
.
Cut your lasagna into FOUR pieces
Each piece will be-
WW points: 💚: 9 💙:8 💜:8
✔️: 334 calories
Keyword Ground Chicken/Turkey, Pasta
Course Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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more main dish recipes here
more italian dishes here
more ground chicken/turkey here
more pasta dishes here

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