This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!

Makes 8 servings
WW Freestyle Points - 3 (4 if you use full fat cream cheese)


2 large boneless skinless chicken breasts, uncooked
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese


Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock. 

Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching. 

Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.

In the pot, shred the chicken breasts with  and stir everything together in the pot to melt the cream cheese into the chili. 

Recipe adapted from Natasha's Kitchen
This is an incredibly tasty salmon dish that's also quick and easy to prepare. My husband didn't even notice the cauliflower rice, and proclaimed this dish delicious.

Makes 4 servings
WW Freestyle Points - 5


3 tbsp low-sodium soy sauce (I often use Tamari)
6 tbsp mirin (Japanese sweet rice wine)
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces (I just use the frozen kind in the bag from Walmart)
12 ounce asparagus, ends trimmed cut 1-inch
1 pkg frozen riced cauliflower


1. Combine the soy sauce, mirin, and honey in a resealable bag.
2. Add the salmon and mix to coat. Refrigerate for 15 minutes.
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.
5. Line a large sheet pan with foil and spray with olive oil. Put asparagus in a single layer on half the sheet pan. Mist the asparagus with olive oil and sprinkle with salt and pepper. Add the salmon to the other side of the sheet pan and cook in oven until tender, about 10 to 12 minutes.
5. Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
6. Cook the cauliflower rice in in microwave according to package directions.
7. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. 

Recipe adapted from Skinnytaste

    This is a super flavorful and healthy way to make grilled chicken to use in burrito bowls, tacos, salads, and more. It is my go-to recipe when I want to make any Mexican-style recipe that calls for grilled chicken.

    2 lbs uncooked boneless skinless chicken breasts
    1/2 large red onion, cut into large chunks
    Embasa Chipotle Peppers in Adobo Sauce (1 pepper plus 2 T of sauce from can)
    2 tsp dried oregano
    2 1⁄2tsp ground cumin
    1 cup water
    juice of one lime

    1. Put all ingredients except for the chicken in a food processor or blender and mix until liquid.
    2. Cut the chicken breasts lengthwise to make them thinner for more even cooking. Place in large zip top bag.
    3. Pour marinade over chicken in bag, seal, and refrigerate for 6 to 8 hours.
    4. Grill chicken over medium heat until cooked through. Cut in bite-sized pieces and use for burritos bowls, tacos, salads etc.

    Makes 5 servings
    WW Freestyle Points - 0

    A method of making bakery style whipped cream that doesn’t fall or melt. Great for piping onto desserts or even icing cakes and cupcakes. Double if desired. Be aware that the vanilla takes away from the white color. I will probably leave it out next time. I didn't whip mine enough the first time I made it, so it looks a little flat on the cake below. But, it did taste good. :)

    1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
    4 teaspoons cold water
    1 cup heavy cream
    1/2 cup powdered sugar (more or less to taste)
    1/2 teaspoon vanilla extract

    Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
    Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
    Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.

    Recipe Source: Our Best Bites

    My husband and I have a favorite dessert at one of our local restaurants called The Vineyard. They make a very delicious Strawberry Champagne Cupcake, which is our go-to dessert when we visit. I wanted to make a special treat for him for Valentines Day, so I thought I would try to make some kind of strawberry cupcakes at home. This recipe was perfect! I paired it with my favorite strawberry frosting that I discovered last Valentines Day. 


    1 1/2 cups all purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup unsalted butter at room temperature
    1 cup granulated sugar
    1 egg
    2 egg whites
    2 teaspoons pure vanilla extract
    1/4 cup whole milk
    1 cup finely chopped strawberries 

    Strawberry Buttercream Frosting:
    1 cup freeze dried strawberries
    1 cup fresh strawberry puree (from strawberries blended in a food processor)
    3/4 cup unsalted butter nearly at room temperature
    3 1/4 cups powdered sugar
    1 tsp fresh lemon juice
    1/4 tsp vanilla extract


    For the cupcakes:

    1. Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside. 
    2. In a medium bowl, whisk flour, baking powder and salt, set aside.
    3. In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3 minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and beat until well combined.
    4. Reduce the mixer to low and add the egg, egg whites, and vanilla extract. 
    5. With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk, mixing until just combined. Add the remaining flour and mix until just combined, scraping the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped strawberries. 
    6. Divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin to a wire rack to cool completely before icing.

    For the frosting:
    1. Place freeze dried strawberries in a small resealable bag, seal bag and crush strawberries to a fine powder with a rolling pin. Sift through a fine mesh sieve into a bowl to remove seeds, set aside. 
    2. Strain strawberry puree through a fine mesh sieve and measure out 3/4 cup, then pour into a small saucepan set over medium-low heat. 
    3. Simmer puree, stirring occasionally until reduced by about two thirds to a 1/4 cup, about 10 - 14 minutes (measure and if it isn't quite 1/4 cup then return and continue to simmer, if it's not reduced to correct amount it will make the frosting runny). 
    4. Pour reduced puree into a small bowl, then freeze or refrigerate, stirring occasionally until fully cooled. 
    5. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until pale and fluffy. 
    6. Mix in powdered sugar, reduced strawberry puree, freeze dried strawberry powder, lemon juice, and vanilla and continue to mix until frosting is pale and fluffy.

    Store these cupcakes in the refrigerator. It helps the frosting from getting too soft. Allow them to come to room temp before serving.

    Makes 12 cupcakes

    Recipe Source: Celebrating Sweets
    Recipe source: Cooking Classy

    This is a light and tasty meal that takes advantage of yummy spring vegetables like asparagus and spinach. Luckily, you can get these items year-round at the grocery store, so I like to make it in the winter when I'm needing a little spring in my life. :)

    Makes 4 servings of 1.5 cups per serving
    WW Freestyle Points - 5

    4 teaspoons all-purpose flour
    ½ teaspoon garlic powder
    ½ teaspoon black pepper
    ½ teaspoon salt
    1 lb boneless, skinless chicken breast, cut into bite-sized pieces
    2 teaspoons olive oil
    6 oz uncooked orzo pasta
    2 garlic cloves, minced
    2 cups no salt fat free chicken broth
    1 cup fresh asparagus spears cut into 1” pieces
    3 tablespoons fresh lemon juice
    1 cup halved grape tomatoes 
    1 cup fresh spinach, chopped
    2 tablespoons chopped fresh basil
    Additional salt to taste


    Add the flour, garlic powder, pepper and salt in a small dish and whisk to combine. Place the chicken pieces in a gallon zip-top bag and add the flour mixture. Seal the bag and shake until the chicken is coated.

    Heat the oil in a large nonstick skillet over medium heat. Add the chicken to the pan, stirring to coat with oil. Continue to cook until chicken is cooked through and starting to brown. Remove the chicken to a plate and cover with foil to keep warm.

    Wipe out the pan and place back over medium heat. Spray with olive oil and add the orzo to the pan. Allow it to cook for a couple of minutes until it starts to brown. BE CAREFUL! Don't let it overcook. Add the garlic to the pan and heat through. 

    Add the chicken stock to the pan and bring it to a boil. Reduce the heat to low and cover the pan. Simmer covered for 4-5 minutes and then add the asparagus. Stir and re-cover. Simmer for an additional 10 minutes. Remove from heat and stir. Add the lemon juice, tomatoes, spinach and basil. Add salt and pepper to taste. Add the chicken back to the pan. Stir together and serve.

    This is a great recipe that I modified slightly from The Skinnyish Dish blog. I noted my modifications in parentheses. It made a ton of food, and it was simple and tasty. This will definitely be in the regular meal rotation.


    1.5 lbs chicken breast, raw cut into bite size pieces and sprinkled with kosher salt and pepper
    3 cups broccoli frozen (sometimes I do half cauliflower and half broccoli)
    1.5 cups corn frozen
    2 cups carrots frozen (I substituted  1 cup of frozen peas for carrots as I don't like cooked carrots)
    *I also added about 8 oz of fresh mushrooms
    6 cloves garlic minced (about two tablespoons)
    2 tsp olive oil (I leave out the olive oil and just mist my nonstick skillet with olive oil using my Misto)
    1 tsp kosher salt extra to taste (I use 1/2 tsp)
    pepper to taste (I use 1 tsp)
    7 oz (dry) bowtie pasta (I used mini bowties)
    3 cups chicken broth (I always end up using 4 cups, which is a whole box of chicken stock)
    1.5 cups half and half
    1/4 cup parmesan cheese grated (real parmesan - not the Kraft stuff in the can)
    1/4 tsp Lawry's Seasoned Salt or to taste (I substituted some garlic and onion powder and a little bit of Mrs. Dash)

    1.5 tbsp cornstarch
    1 tbsp water

    1. Remove frozen vegetables from freezer and let thaw naturally in a bowl while prepping the other ingredients.
    2. Heat a large skillet or pot with a tight fitting lid over medium-high heat and heat 2 tsp olive oil (I just spray with olive oil to cut down on the extra fat and calories). Add diced chicken breast to hot pan and cook until lightly browned and cooked through, about 5-6 minutes. Stir occasionally.
    3. When the chicken is cooked, add minced garlic and cook just until fragrant, about 30 seconds. Add dry pasta, chicken broth, and salt and pepper. Cover. Bring to a boil and then return to simmer. Let pasta cook, covered, for about 12 minutes or until noodles are tender.
    4. While the pasta is cooking: Make slurry by adding 1.5 tbsp of cornstarch and 1 tbsp of water to a small bowl and whisking it with a fork until combined well. Set aside.
    5. Cut broccoli into smaller pieces if they are large.
    6. When the pasta is done cooking add slightly thawed vegetables into the pot, cover again, and let them cook for just a few minutes or until warmed through.
    7. Stir in half and half and parmesan cheese. Bring to a gentle boil and add slurry. Continue to stir together for a few minutes until thickened. 
    8. Season with Lawry's Seasoned Salt and Pepper to taste (I substitute a little garlic and onion powder and Mrs. Dash).

    Serving size: 1 and 3/4 cups. Makes 6 servings
    WW Freestyle Points = 6 (7 points if you use the olive oil in the original version)

    Recipe Source - The Skinnyish Dish