Low Smartpoint Chicken and Noodles

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This is one of my favorite recipes for when I need that comfort food feeling.  I’ll be the first to admit it – pasta is my downfall.  I could live on the stuff.  Take your meat, your chocolate, your sugar, hell even bread.  The one thing that I love love love to eat is pasta!

I was so excited when I found these Carba-Nada Egg Fettuccine Noodles. At 3 Smartpoints for a cup and a half you just can’t beat it.  They are freakin’ good too!  I’ll include stove top and Instant Pot directions.

This chicken and noodles recipe  comes in at 5 points for 1 1/2 cups.  Amazing!


1 10 Oz Bag Carba-Nada Egg Fettuccine Noodles
1 Pound Chicken Breast
1 Cup Chopped Celery
1 Cup Carrot Sticks
1 Small White Onion, diced
4 Cups Chicken Broth
1 1/2 Tablespoon Wildtree Herbes De Provence Blend (or poultry seasoning)
2 Teaspoons Olive Oil
1 Teaspoon Salt

Instant Pot Directions:

Season Chicken with Herbes De Provence blend (or your local grocery store version) and set to the side.  Put Instant Pot in Saute mode and add oil.  Add Celery, Carrots, and onions. Season with salt.  Saute for 2-3 minutes, until onions become translucent, stirring occasionally.

Add Chicken Broth, stirring to get any stuck bits from the bottom.  Gently place chicken on top of the liquid, close the lid, and set for 10 minutes Manual.

When finished do a quick release and remove chicken.  Shred with two forks.  Empty your noodles into the liquid, then place chicken on top.  Set for 1 minute manual.

Quick release, stir, and you are done!  You may want to add a bit more salt once it’s finished.  I have been weaning myself off using so much so I don’t use a lot in my cooking anymore!

Stove Top Directions:

Follow Instant Pot directions except boil on stove.  When you go to poach your chicken, be sure liquid is boiling.  Bring down to a simmer, cover, and check the temp of chicken after 15 minutes.  It should reach a safe temperature between 15-20 minutes.

Once chicken has reached temp, remove and shred.  Add noodles to your broth and veggies, and cook 3 minutes, stirring often.  Re-add chicken when finished and you are good to go!

I use Wildtree in my recipes but always try to give an alternative.  If you are interested in Wildtree products you can find them here.

Edited to add:  Amazon has Instant Pots on sale for $99 today (5/9/17) so if you were thinking of buying one now is the time!

Staple Meal – Stuffed Pepper Soup

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So would you believe me if I told you this Stuffed Pepper Soup is 2 Smartpoints for a cup?  I didn’t believe it and put the ingredients in the recipe builder over and over and over again until I had to accept it.

I can’t tell you how many times this recipe has saved my Weight Watcher life!  With the fiber from the Bulgar and the protein from the meat it is very, very satisfying!  I’m including directions for both the Instant Pot and the stove top, but if you have a pressure cooker it is so much more flavorful made that way!

Makes 13 1 Cup servings


1 lb 93% Ground Beef
28 ounce can diced tomatoes (use petite if you like smaller chunks)
1 small onion, chopped
3 Green Peppers
1 Red Pepper
4 cups beef broth
1 tablespoon olive oil
1 cup Bulgar Wheat
1 tablespoon Wildtree Ranchers Steak Rub (Montreal Steak Seasoning is a good sub)
Salt and Pepper to taste (I use Wildtree’s California Garlic and Pepper blend to cut down on the sodium)

Method of Preparation:

Instant Pot:
Turn pressure cooker on saute mode, and once it reaches “HOT” status add your ground beef and onions.  Season with steak seasoning. Saute until beef is cooked through.  Remove from Instant Pot and add olive oil.  Put in your peppers, season to taste with salt and pepper or your choice of seasoning, and cook for 2 minutes, stirring occasionally.

Put everything back in the pool.  Add broth, tomatoes, and Bulgar and give it a good stir.

Lock on lid and cook on manual high pressure for 7 minutes.  Let naturally release for 10, then release the rest of the steam.

On the Stove Top:

In a large skillet heat until hot and add your ground beef and onions.  Season with steak seasoning. Saute until beef is cooked through.  Remove from skillet and add olive oil.  Heat oil and put in your peppers, seasoning to taste with salt and pepper or your choice of seasoning.  Cook for 2 minutes, stirring occasionally.

In a stock pot add all ingredient together, giving it a good stir. Bring to a boil, then turn down heat to a simmer.  Cook for at least 40 minutes to up to an hour, stirring occasionally.


I use Wildtree products in a lot of my recipes, but I always try to give a substitute.  If you’d like to check out Wildtree, you can visit my site HERE.


Fettuccine with Meatballs and Red Sauce

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So I found this new food find, which I posted about here.  Carba-Nada Fettuccine Noodles just may be my Weight Watchers saving grace.

I love pasta.  LOVE IT.  A cup of pasta is 6 Smartpoints, which who eats just a cup of pasta, and more than that takes up way to much of my 30 Smartpoints.  Yeah, I have my extras, but those are for things like popcorn at the movies and let’s be honest here, alcohol.

When I first got them I tried a simple cheese sauce with these 3 points for a cup and a half wonders, and it was fab.  I wanted to try something different with it when I had more time, and I made this dish that had my stomach full of comfort food goodness with less Smartpoints that just what regular pasta would have been….Plain!

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Steak and Cabbage

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Alright, I’ll admit it.  I have a long way to go with my food photography, and I probably should do better than a paper plate. This was a quickie though, and one of my absolute favorite recipes that is super good in Smartpoints and also follows the Simply Filling technique!

This recipe always brings awesome memories of my Mom.  She loved this meal, so we had it a lot.  Granted it isn’t the sexiest looking dish, but it is deep with flavor and gives that comfort food good vibes for sure.

I snapped these pics awhile ago, and I was doing the Simply Filling technique.  When using Smartpoints, I separate the Bulgar, steak, and cabbage on my plate to better count points.  Bulgar is 4 points a cup, the steak is 3 Smartpoints for 3 oz, and the cabbage is free.

I used my most favorite appliance in the entire world to make this, my Instant Pot.  If you have memories of your Grandma’s pressure cooker blowing up and hitting the ceiling don’t fret!  The new versions have tons of safety features, and can replace several appliances like your crock pot or rice cooker.  It makes PERFECT eggs.

Watch Amazon because they have it as the deal of the day all the time!

I’ve also included stove top instructions for those of you who do not have a pressure cooker.

1.5 pounds tenderized round steak
1 small head of cabbage, core removed, quartered
3 teaspoons Wildtree Rancher Steak Rub (Or Montreal Steak Rub found in grocery store or just liberal salt and pepper)
1 tablespoon olive oil
1 cup Bulgar Wheat (found in the International aisle at the grocery store)
2 1/2 cup beef broth
Method of Preparation:
Season steak liberally with seasonings:
Cut into 1 inch strips, being sure to keep them all the same size:
Set your Instant Pot to Saute Mode, drizzle oil  and wait for it to read hot.  Working in batches so not to crowd the pan give each piece a steak a good browning.
Once all the steak is done remove from pan and add the broth  Scrape the bottom of the pan and get all those delicious bits off and melted into your broth.  Add Bulgar.
Stir to incorporate
Next layer cabbage on top of bulgar/broth.
Give it a pinch of salt and then layer steak on top.
Close lid and cook on manual mode for 8 minutes.  Let naturally release for 10 minutes, and release any remaining pressure.  Stir all ingredients together, and if it still is a little juicy return to saute mode for a few minutes.  Enjoy!
Now if you want to cook this on the stove top:
You will not use the bulgar.  I use this to sop up the extra juice in the pan for this, and I love bulgar.  You will be stirring to much to do it this way.
So instead of putting your ingredients in your Instant Pot, you will put them in your pan on the stove.  You need a very deep pan, and to be honest I usually use my stock pot.  I brown the steak just like above, add only 1 cup of broth, then return all – steak and cabbage to the pan.  cook on low for at least 50 minutes, stirring about every 5.
I used Wildtree products on this recipe.  As usual I’ve given subs for them, but if you’d be interested in ordering my website is here.  I appreciate the support 🙂