Easy Mini Homemade Sausage Rolls

Easy Mini Homemade Sausage Rolls

These healthier “Homemade” Mini Sausage Rolls with Everything But the Bagel Seasoning sprinkled on are flaky, savory, little nuggets of breakfast comfort. They are a lighter calorie, lower carb load than the normal 1000 calorie Donut Shop mega roll. Serve this Weight Watcher friendly mini sausage roll with some breakfast eggs and fruit for a great start to the day.

Chicken Link Sausage rolled up in pie crust with laughing cow cheese inside and everything but the bagel seasoning

Not only are these delicious little mini treats good for breakfast, they’re also a hit as a pre-game warmup. Dunk these cuties into this Jalapeno-Ranch Dressing or barbecue-mustard sauce and you’ve got a team win!

Mini Sausage Rolls are perfect for grab and go after school kid snacks too! They are easy to heat up and grab on the way out the door!

WHAT’S IN THESE MINI SAUSAGE ROLLS?

  • Chicken Breakfast Sausage…I used Applegate Farms – 1 pt, 1 carb each
  • Pillsbury Pie Crust…the raw tube kind – 1.5 pt for 1/16th
  • Spreadable Cheese…Laughing Cow Cheese Wedge – .5 pt for 1/2 wedge
  • Everything But the Bagel Seasoning
  • 1 beaten egg – 0 pts
mini sausage rolls ingredients with labels

HOW DO YOU MAKE MINI SAUSAGE ROLLS?

These minis are so easy! 20 minutes assembly and 25 for cooking… and your wahla, you’re done!

  • STEP ONE – Roll out refrigerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
  • STEP TWO – Brown the sausage in a skillet over medium heat until brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
  • STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
cooked sausage draining on paper towels with pie crust, beaten egg and everything but the bagel seasoning
  • STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
  • STEP FIVE – Brush the tops with egg wash. (optional step)
  • STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
  • STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
  • STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
  • Serve with your favorite sauce like barbecue or Jalapeno Ranch Dressing. Enjoy!!!
step 1 pie crust cut outs,link sausage, and cheese-step 2 rolled up uncooked mini rolls

EASY INGREDIENT SUBSTITUTIONS

Meat Substitutes

Of course, you don’t have to use chicken sausage…any kind of pork sausage. Breakfast sausage or little smokies…anything meat and cylinder will do.

If meat isn’t your thing try the Beyond Meat, meatless products that taste almost like meat but aren’t…you know the fake stuff? Actually, what I have tried in the meatless meat department is pretty darn good!

A cold stick of your favorite cheese would be delicious. Jalapeno Cheddar…Cheddar…Mozzerella…Jack…Colby Jack…I’m definately making these with cheese next time, LOL!

cooked mini sausage rolls with everything but the bagel seasoning on  top on  a white plate

CRUST SUBSTITUTIONS

The crust substitutions are endless and more than likely you already have a few on hand if your out of pie crust.

Reduced fat cresent rolls, biscuits, tortillas (cut into forths), crustless bread (rolled flat), 2 ingredients Weight Watcher Dough, puff pastry, phyllo dough…so many options!

HELPFUL RECIPE TIPS

Can these be made ahead?

Yes, they sure can. Follow Steps 1 through 5 then freeze on a flat sheet for about 45 minutes. Transfer to a ziplock freezer bag and store for not more than 2 months. Unthaw for about 30 minutes at room temperature then sprinkle with Everything But the Bagel seasoning. Spray tops with spray oil and then cook as directed above.

Do these keep well in the refridgerator?

Yes! They keep very well up to about a week. Perfect for “on the go” little hand snacks! To warm up, microwave for about 30 seconds or Air Fry them for about 2 minutes on 370.

close up side view of cooked mini sausage rolls on a white plate

KITCHEN ITEMS FOR MINI SAUSAGE ROLLS

MORE MINI SNACKS FROM TCC👇👇

Easy Mini Sausage Rolls – Everything But the Bagel

Mini Sausage Rolls with Everything But the Bagel seasoning, flaky, savory, crust and chicken sausage with a lighter calorie, carb count.
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword everything but the bagel seasoning, laughing cow cheese, low calories, pie crust, sausage, sausage roll, weight watchers
Prep Time 20 minutes
Cook Time 23 minutes
Calories
Author Elise

Ingredients

  • 12 Chicken Breakfast Sausage…I used Applegate Farms
  • 1 Pilsbury Pie Crust
  • 1/2 wedge Spreadable Cheese…Laughing Cow Cheese Wedge
  • 1 beaten egg brush on tops
  • Everything But the Bagel Seasoning – generous sprinkles

Instructions

  • STEP ONE – Roll out refridgerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
  • STEP TWO – Brown the sausage in a skillet over medium heat unitl brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
  • STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
  • STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
  • STEP FIVE – Brush the tops with egg wash. (optional step)
  • STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
  • STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
  • STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
  • Serve with your favorite sauce like barbecue or Jalapeno Ranch Dressing. Enjoy!!!
Delicious and Easy Lower Calorie Lower Carb Comfort Food Recipes

Delicious and Easy Lower Calorie Lower Carb Comfort Food Recipes

Good Comfort Food doesn’t have to be all about gravy, biscuits, potatoes, fat, and calories. Cutting down, cutting out, or replacing one or two high carb-fatty ingredients makes calorie-laden recipes healthier, lighter, and full of savory guiltless enjoyment! Read on friends for healthier, delicious, and easy lower calorie, lower carb comfort food inspiration!

8 lower calorie lower carb cofort food recipes with a cast iron chicken pot pie

Old Fashioned Chicken and Dumplings, Chicken Tortilla Soup, Chicken Pot Pie, and Deviled Eggs are serious comfort foods in my house. Below are a few of our favorites… a little lighter but full of delicious, warm, savory flavors…Delicious and Easy Lower Carb Comfort Food Recipes👇👇

TIPS TO MAKE COMFORT RECIPES LOWER CALORIE-LOW CARB

  • use more veggies and lean protein than what the recipe calls for
  • instead of sauteing veggies in oil…use spray oil, spray the bottom of the pan and your ingredients, and add a little water or broth
  • when using flour to thicken soup, sprinkle 1/2 the amount of flour over the sauteing veggies…stir in until all veggies are coated, add seasonings to mix and then add broth
  • if your recipe is potato-based, try replacing half the potatoes with cauliflower
  • beans are easy to thicken, just mash up half the ones in the pot and leave the other beans whole

LOWER CARB SOUPS

Chicken Tortilla Soup

white bowl full of lower carb chicken tortilla soup with a few chips, avocado, and fresh cilantro

This Chicken Tortilla Soup recipe is simply the best all-time favorite family comfort soup. Store-bought chicken broth, canned tomato soup, rotisserie chicken, a perfect blend of seasonings and cheese make it an easy and fast, happy meal. This one-pot soup can be easily adjusted to any consistency, any carb level, and milder or hotter spice level. 3 Weight Watcher points per bowl, 2 points for 6 tortilla chips! Enjoy!!!

Simple Crockpot Curry Vegetable Soup

full bowl of easy lower carb curry vegetable soup

This easy, creamy but light Curry Vegetable Soup makes getting your daily dose of veggies super easy since it’s made in the crockpot.

Curry Vegetable Soup is not only packed full of vitamins, minerals, and fiber it is naturally low carb, gluten-free and low calories. If you’re following a Weight Watchers diet it is approximately 3 points per serving with the cream cheese included. To make it 0 points just eliminate the cream cheese. Make it harder…add your favorite meat! Better the next day:) Enjoy!!

Easy 30 Minute Wonton Soup

easy 30 minute shrimp wonton soup in a white bowl with chop sticks

This super easy 30 minute Wonton Soup with Shrimp tastes a lot like P.F. Chang’s” wonton soup recipe but there is one difference… it is by far better! Add a few baked shrimp eggrolls and some make-ahead baked rice and you’ve just saved yourself money and calories. Win, Win, Win!!

The flavors in this Wonton Soup are deliciously simple and delightfully light. Four wontons have only 1 Weight Watcher point…low on calories but high on the flavor meter! The best part…it’s done in 30 minutes or less!! Enjoy!!

SIMPLE CROCKPOT SPICY MEXICAN CHICKEN SOUP & SOFT TACO FILLING

White bowl full of spicy chicken soup and soft taco filling with cilantro, lime and tortilla strips

This simple naturally low carb Mexican Chicken Soup and Soft Taco Filling is packed with light, savory, spicy flavors for a perfect all-season soup. Put this one-pot meal together fast and easy in your crock pot for a delicious no fuss, low carb bowl full of yum! This makes the best soft taco filling too!!!

Lazy Comfort Dishes

Easy Old Fashioned Chicken and Dumplings

comforting easy old fashioned chicken dumplings in a white bowl

Easy Chicken and Dumplings Recipe is a one-pot, old-fashioned, comfort food classic and will instantly be a family favorite. Mouthwatering savory, light, herby broth, perfect, delicious dumplings, and lots of fresh veggies and rotisserie chicken…You will want this one on your weekly meal must-haves!

This easy Chicken and Dumplings recipe is much better than traditional heavy, thick, gravy recipes that use milk or cream and lots of flour in the broth. It’s “lighter” with fresh herb seasonings, 4 oz of herbed whipped cream cheese, lots of broth, and just 2 tablespoons of flour. It’s good…real good! Each dumpling has approximately 3 Weight Watcher points and the whole pot of broth has around 8 Weight Watcher points. Enjoy this dish!!!

Easy Lower Calorie Chicken Pot Pie

lower carb chicken pot pie in a cast iron pan

What’s more soul-warming than a savory, chunky, homemade Chicken Pot Pie with a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal. Lazy comfort food at it’s best!

This recipe is one of my favorites to feed my hamburger, Queso, Gumbo loving family. I love it when I can sneak something healthy into our diet without them even knowing it. Thanks to the 98% fat free Cream of Mushroom Soup and the Reduced Fat Crescent Rolls this recipe cuts the traditional Chicken Pot Pie calorie and fat count by more than half. Enjoy!!

Curry-Dill Deviled Eggs

close up of a curry dill deviled egg

Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Enjoy!!

Make these wonderful comfort recipes for your whole family and then hide enough for a delicious leftover lunch for the cook! Two meals down and maybe your waistline too!

Savory and Simple Mashed Potato Cauliflower Casserole

delicious comfort mashed potato cauliflower casserole in a white bowl with green onions

Savory and simple Mashed Potato Cauliflower Casserole is loaded with all the savory comfort flavors of “real” mashed potatoes like real butter, cream cheese, and cream but a little less carby. Try it with Crockpot Drip Beef for a bun less bowl full of comfort and joy!

Enjoy!!!

Easy Lower Calorie Lower Carb Comfort Foods

Savory, simple, lower calories and lower carb comfort foods.
Course dinner, lunch
Cuisine American
Keyword anytime meal, budget friendly, low calorie, low carb, weight watchers
Calories

Ingredients

  • Best Chicken Tortilla Soup
  • 30 Minute Wonton Soup
  • Simple Crockpot Curry Vegetable Soup
  • Crockpot Mexican Chicken Soup and Soft Taco Filling
  • Old Fashioned Chicken and Dumplings
  • One Pot Lower Calorie Chicken Pot Pie
  • Low Carb Curry Dill Deviled Eggs
  • Savory & Simple Mashed Potato Cauliflower Casserole
Easy 30 Minute Wonton Soup

Easy 30 Minute Wonton Soup

This super easy 30-minute Wonton Soup with Shrimp tastes a lot like P.F. Chang’s” Wonton Soup recipe but there is one difference… it is by far better!

The flavors in this Wonton Soup are deliciously simple and light. This soup is definitely high on the flavor meter despite is being low in calories and surprisingly low in carbohydrates. Trader Joe’s Chicken Cilantro Mini Wonton has 50 calories and 9 grams of carbs for four!!!! And maybe the best part…it’s done in 30 minutes or less!!

close up of shrimp, onions, spinach, wonton soup

Add a few baked shrimp eggrolls and some make-ahead baked rice and you’ve just saved yourself money and calories. Win, Win, Win!!

EASY WONTON SOUP INGREDIENTS

Some of the best soup recipes have the least amount of ingredients…like this one!

  • Chicken, Seafood, or Veggie Broth – 0 points
  • Shrimp (optional) – 0 points
  • Frozen Wontons (4 wontons per serving) – 1 point – 9 carbs
  • Garlic – 0 points
  • Onion – 0 points
  • Spinach – 0 points
  • Lemon Grass (garden fresh or store-bought, if you can’t find it use a little more lemon) – 0 points
  • Soy Sauce – 0 points
  • Fish Sauce – 0 points
  • Green Curry Paste – 0 points
  • Hot Sauce (optional) – 0 points
  • Lemon Slice (optional) – 0 points
Easy wonton soup ingredients on a butcher block with labels

OPTIONAL INGREDIENTS

  • green onions
  • green peas
  • water chestnuts
  • ginger
  • bambo shoots
  • baby corn
  • chicken
  • pork
step one and two cooking instructions for easy 30 minute wonton soup

30 MINUTE INSTRUCTIONS

  1. STEP ONE – Cut up all veggies.
  2. STEP TWO – Saute onions and garlic in a little olive oil. Saute until just soft.
  3. STEP THREE – Add spinach and mushrooms to the onions and garlic and saute until just wilted.
  4. STEP FOUR – Add broth, lemongrass (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring broth to a boil.
  5. STEP FIVE – Add shrimp and frozen wontons. Bring back to a boil and then let simmer for about 5-8 minutes or until shrimp and wontons are done.
  6. STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce! ENJOY!!
Steps three and four of cooking instructions for easy wonton soup

MORE ONE POT SOUP RECIPES👇

This Lemon Chicken Orzo Soup is a big bowl of light, lemony comfort soup. Another one of my favorites is this lighter version of comforting Chicken and Dumplings. Are you in the mood for Mexican? This lower-carb crockpot Mexican Chicken Soup will hit your spicy spot. Crockpot Curry Vegetable Soup will be your new favorite meatless Monday soup to make!

close up of easy 30 minute wonton soup in a white bowl with chop sticks

HELPFUL KITCHEN GADGETS👇

30 Minute Wonton Soup

The flavors in this Wonton Soup are deliciously complex, layered, and delightfully light. It's low on the calorie scale and high on the flavor meter! And the best part…it's done in 30 minutes or less!!
Course Main Course
Cuisine American, Thai
Keyword easy, one pot meal, soup, weight watchers
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 175kcal
Author Elise

Ingredients

  • 32 oz Chicken, Seafood, or Veggie Broth
  • 3/4 pound Shrimp, raw fresh or frozen
  • 1 bag Frozen Chicken Cilantro Wontons We used Trader Joe's
  • 4 cloves Garlic minced
  • 1 small Onion sliced in long, thin half slices
  • 2 cups Spinach, fresh
  • 1 tbsp Soy Sauce we used lite but you can use regular
  • 1 tsp Fish Sauce
  • 1 tbsp Green Curry Paste
  • 2 inch Lemon Grass if thin then use 3 inches
  • Hot Sauce (optional)

Instructions

  • STEP ONE – Cut up all veggies.
  • STEP TWO – Saute onions and garlic in a little olive oil. Saute until just soft.
  • STEP THREE – Add spinach and mushrooms to the onions and garlic and saute until just wilted.
  • STEP FOUR – Add broth, lemongrass (cut up in large pieces), soy sauce, fish sauce, and green curry paste. Bring broth to a boil.
  • STEP FIVE – Add shrimp and frozen wontons. Bring back to a boil and then let simmer for about 5-8 minutes or until shrimp and wontons are done.
  • STEP SIX – Taste for seasoning adjustments. Add a squeeze of lemon and a dash of hot sauce! ENJOY!!
Simple Sweet and Savory Butternut Squash Soup

Simple Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, subtle richness of the roasted butternut squash, roasted garlic, sweet and spicy cinnamon, and cream cheese make this broth a wonderful comforting cool weather delight you will want to make over and over again.

close up of sweet and savory roasted butternut squash soup with sausage and french fried onions in a white bowl on a spoon

SOUP OPTIONS AND ADD-INS

The options of add-ins and food pairing are endless for this roasted butternut squash soup recipe. Pan-fried Kiebalsi sausage is a must-have with my meat-eating crew. Shrimp would also be yummy and even leftover turkey or chicken would be delicious too.

Personally, I tend to gravitate towards the canned french fried onions, a little parmesan cheese, and lots of black pepper. Piling on all of the above wouldn’t be a stretch in my house.

sweet and savory roasted butternut squash soup with sausage in a white bowl

Here are a few recipes I’ve put together over the years that would go really well with this savory soup. Herbed pizza muffins…just dunk them in and you have soup heaven! Add a flavor crunch with crunchy curry chickpeas or spicy roasted chickpeas. This soup plays second fiddle really well to a casual main like this wonderful Drip Beef Sandwich.

Additional Soup Toppings

  • chopped up pecans, almonds, or pumpkin seeds
  • any kind of cheese
  • a dollop of sour cream or Mexican Crema
  • a sprinkle of chili powder or paprika
  • croutons or saltines
quartered roasted butternut squash on a cutting board

ROASTED BUTTERNUT SQUASH SOUP INGREDIENTS

  • whole roasted butternut squash
  • roasted garlic or fresh minced garlic
  • onion
  • cream cheese (regular or jalapeno)
  • cinnamon or pumpkin pie spice
  • cumin
  • salt
  • chicken broth
  • fresh thyme
  • olive oil or butter or both
Ingredients for butternut squash soup

STEP BY STEP BUTTERNUT SQUASH SOUP INSTRUCTIONS

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, cinnamon or pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
two step collage with cut up roasted butternut squash and cut up butternut squash, onion and seasoning being sauteed
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft, and easily mashed with a fork. Add cream cheese and roasted garlic; let soften up in the hot broth. Add some fresh thyme. Note: I used jalapeno cream cheese…it added a subtle extra, quiet yummy spice. YUMMO!! Extra Note: Squeeze whole garlic head from the base into the soup.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled avoiding “hot mess” explosions, LOL! You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to the desired heat level.
2 step collage of immersion blender in the soup and fried sausage in a skillet

While soup is reheating, pan fry sausage. After the sausage is done, drain on a paper towel to blot away excess oil.

Hope you’re HUNGRY!

overhead picture of butternut squash soup with sausage with french fried onions and sausage in a bowl and on a plate.

RECIPE NOTES

3 Blue Weight Watcher Points without sausage and toppers.

This soup can stay fresh in the refrigerator for about a week in an air tight container. Since this recipe doesn’t use cream or milk it can be frozen really well in a freezer container or single-serve freezer bags.

Roasting the whole butternut squash can be done ahead of time and stored in the refrigerator or frozen for later use.

If you have a few carrots or parsnips, roast them along with the whole squash to add extra sweetness to the soup.

Too thick? Add a little more broth or coconut milk.

Use vegetable broth instead of chicken broth.

If you’re not a big fan of garlic then omit it.

The options are endless!

Enjoy!!

Roasting a Whole Butternut Squash

  • Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard, or compost:).
  • Drizzle or spray inside of squash halves with oil. Note if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Bake at 375 for at least 45 minutes.
close up of three heads of roasted garlic

Roasting Garlic

  • Clean the whole garlic head with a damp cloth getting rid of all the loose dirt debris.
  • Cut the tipped pointy end horizontally about 1/4 to 1/3 into the point. Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven at 375 degrees. Roast for at least 45 minutes.
  • Time Saver Note: Roast whole squash and garlic together to save time:) This can even be done a day or two in advance.
close up of sweet and savory roasted butternut squash soup with sausage and french fried onions on a spoon in a white bowl

BEST KITCHEN GADGETS FOR SOUP

Sweet and Savory Butternut Squash Soup

This roasted sweet and savory butternut squash soup with sausage is an easy, almost one-pot meal that is both nutritious and budget-friendly. The creamy, savory richness of both the roasted butternut squash and roasted garlic makes this broth a wonderful comforting cool weather delight you will want to make over and over again.
Course Anytime Meal, dinner, holiday, lunch
Cuisine American
Keyword butternut squash soup, healthy, soup, vegetables
Prep Time 45 minutes
Cook Time 1 hour 40 minutes
Servings 8 servings
Calories 150kcal

Ingredients

  • 1 whole whole roasted butternut squash
  • 1 head roasted garlic, whole roasted garlic head squeeze from base of head into soup
  • 1 tbsp olive oil or butter or one tbsp of each
  • 1 medium onion
  • 4 oz cream cheese (regular or jalapeno)
  • 2 tsp homemade pumpkin pie spice or store bought cinnamon can be substituted
  • 1 tsp cumin
  • 1 tsp salt
  • 6 cups chicken broth 44 oz.
  • 5 sprigs fresh thyme 2 inch a piece, strip leaves and use. discard stems

Instructions

  • STEP ONE: Cut up the cooled butternut squash (if roasting follow the instructions below) and onion, set aside. Note: Roasting the butternut squash is optional.
  • Microwave method to soften and semi-cook: Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is. If not roasting then microwave for an additional 4 minutes…let cool before cutting.
  • STEP TWO: Melt 2 tablespoons of butter or olive oil or both on the bottom of a dutch oven and add cut up veggies. Saute until soft, about 5 minutes.
  • STEP THREE: Add seasonings, (salt, cumin, pumpkin pie spice, black pepper) and stir to coat the sauteed veggies.
  • STEP FOUR: Add chicken broth, stir and bring to a boil. Turn down the heat to a simmer and let the soup mixture cook for at least 30 minutes.
  • STEP FIVE: Soup is ready to blend when the contents are nice, soft and easily mashed a with a fork. Add cream cheese and whole roasted garlic head; let soften up in the hot broth. Add some fresh thyme.
  • STEP SIX: Blend with an Immersion Blender, food processor, or a regular stand-up blender. Note: if using a stand-up blender or food processor make sure soup is cooled to insure avoiding "hot mess" explosions, LOL! Note: You might need to work in batches if you have a small blender.
  • STEP SEVEN: When the soup is velvety and smooth, taste for seasoning adjustments. Reheat to desired heat level.

Whole Roasted Butternut Squash

  • Preheat Oven to 375°
    Prick the outer skin of the whole butternut squash with a knife end or a fork. Make sure you break the skin. Place it in the microwave for at least 6 minutes depending on how large the squash is.
  • When the butternut squash is semi-soft and has cooled off, cut the ends off and then cut down the middle. Scrape the seeds out, discard or compost:).
  • Drizzle or spray inside of squash halves with oil. Note: if drizzling oil, make sure to smear on all the flesh surface. Sprinkle with salt and pepper or seasonings of your choice. Roast at 375° on foil or cookie sheet for at least 45 minutes. Let cool before cutting.

Roasting Fresh Garlic

  • Preheat Oven to 375°
    Clean garlic head with a damp cloth getting rid of all the lose dirt debris. Cut the tipped pointy end about 1/4 to 1/3 into the point.
  • Place on an aluminum foil sheet, drizzle olive oil on the cut open cloves, then sprinkle with salt and pepper.
  • Wrap seasoned oiled garlic heads with foil then place in the oven.
  • Roast for at least 45 minutes
  • Note: These roasting steps can be done a day or two in advance.

Notes

3 Blue Weight Watcher Points without sausage and toppers.
Refrigerate safely for about a week in an air tight container.
Recipe can be frozen in a freezer container or single-serve freezer bags.
Add a little more broth or coconut milk to thin up.
Use vegetable broth instead of chicken broth.
If you’re not a big fan of garlic then omit it.
savory and sweet butternut squash soup pin
pinterest pin savory and sweet butternut squash soup
Easy Instant Pot Boiled Eggs

Easy Instant Pot Boiled Eggs

Instant Pot Boiled Eggs come out perfect every single time! Whether you like a 3 minute soft boiled egg or a 6 minute hard-boiled, the Instant Pot method makes your wish of a perfectly cooked egg into reality. REALLY!

No waiting for the water to boil, no wondering if you took to long to cover them with ice-cold water, no shells stuck to the eggs, no ugly hard-boiled eggs ever again!

PIN FOR WHEN YOU NEED IT👇

4 minute instant pot close up pin of  3 soft boiled eggs

WHAT DO YOU NEED TO MAKE INSTANT POT BOILED EGGS

You will need an Instant Pot or some sort of pressure cooker.

  • This 👆 Instant Pot is the one I have and I love it. It’s lightweight, easy to use, and so easy to clean. I’ll be honest, I haven’t mastered most of the settings but just to finally have perfect hard-boiled eggs is worth every penny. No more ugly, gnarly looking hard-boiled eggs!
  • The next 2 items are raw eggs and 1 cup of water! That’s it folks😉
Ingredients and instant pot on a cutting board with flowers in the background

HOW TO MAKE INSTANT POT HARD BOILED EGGS

Instant Pot hard boiled eggs are so simple and messup free!

  1. Place the eggs in the bottom of the Instant Pot pot.
  2. Pour 1 cup of water over the eggs.
  3. Seal the Instant Pot lid.
  4. Set to pressure cook, custom, set time, then start.
  5. When the pot beeps, vent the steam.
  6. Drain the boiled water, run cool water over the eggs, then cover with ice.
  7. Wait 2 minutes then shell your perfect eggs!

PRO NOTES:

Set time depending on desired doneness.

  • semi runny…3 minutes.
  • soft…4 minutes
  • medium done…5 minutes
  • done and hard-boiled…6 minutes
steps 1 and 2 before and after cooking eggs

INSTANT POT EGGS…SHELLED

I don’t know about you but shelling hard-boiled eggs was a crapshoot for me…until now! Just crack the hard-boiled eggs on the side of your sink, shell it under running water, and just feel the shells melt off your egg! I’m serious! It’s a miracle!!!

Shelled eggs with shells in a white bowl and on a grey and white dish towel

RECIPES FOR EGGS

Eggs are considered the perfect food…no wonder they go in anything. Below are a few recipes I make on a regular basis:

Curry Dill Deviled Eggs…these are so good anytime not just for Easter!

Egg Salad with any Curry Dill Deviled Eggs I have left over.

Avocado Toast with a fried eggs on top! Oh My Goodness, it’s good!

Sweet Potato Hash with a soft boiled (3 minute egg) would be super fantastic for breakfast, lunch, or dinner!

NO INSTANT POT? NO WORRIES!

Hey, if an Instant Pot isn’t in your future then follow my easy stovetop, super simple, method for hard boileds. Foolproof and perfect! How To Boil the Perfect 5 Minute Egg and How To Boil the Perfect 10 Minute Egg!

Have an Egg-ce-lant Day!

Easy Instant Pot Boiled Eggs

Perfect Instant Pot Boiled Eggs every single time. You need eggs, 1 cup of water, and an Instant Pot.
Course Anytime Meal, Breakfast
Cuisine American
Keyword hard boiled eggs, instant pot eggs, soft boiled eggs
Prep Time 2 minutes
Cook Time 6 minutes
Servings 4
Calories 75kcal
Author Elise

Equipment

  • Instant Pot

Ingredients

  • 4-8 raw eggss
  • 1 cup water

Instructions

  • Place the eggs in the bottom of the Instant Pot pot.
  • Pour 1 cup of water over the eggs.Seal the Instant Pot lid.
  • Set to pressure cook, custom, set time, then start.
  • When the pot beeps, vent the steam.
  • Drain boiled water, run cool water over the eggs, then cover with ice.
  • Wait 2 minutes then shell your perfect eggs!

Notes

Set time depending on desired doneness.
  • semi runny…3 minutes.
  • soft…4 minutes
  • medium done…5 minutes
  • done and hard-boiled…6 minutes
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