Lunch - DIY Candy

Easy Kale and Chickpeas (Simple, Flavor-Packed Side)

Amy — Tue, 05 May 2026 14:33:00 +0000

This sauteed kale and roasted chickpeas recipe is quick, healthy, and full of flavor. A simple side dish or light meal you’ll make often.

If kale has ever felt like something you should eat instead of something you want to eat, this recipe fixes that fast.

This dish turns a bunch of greens into a healthy side that actually has flavor and texture. It’s simple, quick, and built from pantry staples, but it doesn’t taste like an afterthought.

I’m not someone who loves plain greens. Sauteed kale on its own can be a little flat. But once you add chickpeas, everything changes. They bring a soft bite and balance out the stronger taste of the kale, so the whole dish feels more complete.

A little onion, olive oil, and cloves of garlic go a long way here. As everything cooks together in the pan, the flavors build without needing anything complicated. A pinch of salt and pepper at the end makes everything pop without overpowering the dish.

Choosing Your Kale

You’ve got options depending on your preference. Curly kale is easy to find and works well. Dinosaur kale, also called lacinato kale, has a slightly deeper flavor. Either way, chop the leaves so they cook evenly.

If you want to soften things further, you can mix in a small amount of spinach with the kale. It’s not required, but it can mellow the overall flavor.

Why This Recipe Works

The key here is contrast. The kale softens as it cooks, while the chickpeas add body and keep things interesting. That combination gives you a better texture than greens alone.

Cooking everything in one pan keeps it simple, and adding a splash of vegetable broth helps the kale cook down without drying out. You’ll want to stir just enough to keep things moving without overworking it.

Tips for Best Results

Use medium heat so nothing burns
Let the onion cook first to build flavor
Don’t skip the chickpeas—they make the dish
Add a little lemon juice at the end if you want brightness
Sample and adjust with a pinch of salt or black pepper

Make It Your Own

This recipe is easy to adjust. Add a little extra seasoning, change the greens, or tweak the amounts based on what you have. It’s flexible and forgiving.

If you have leftovers, store them in the fridge and reheat in a pan. The texture will soften slightly, but the flavor holds up well.

Final Thoughts

This kale and chickpeas recipe proves that simple ingredients don’t have to be boring.

It’s quick, satisfying, and easy enough to make anytime. And once you see how much better kale tastes with the right balance, it might just become something you actually look forward to eating.

Kale and Chickpeas

This sauteed kale and roasted chickpeas recipe is a quick, flavorful healthy side made with simple ingredients and perfect for weeknight meals.

Course Sides

Cuisine Paleo

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 483kcal

Cost $5

Equipment

Baking sheet
Parchment paper
Skillet

Ingredients

15 oz garbanzo beans 1 can or 1 cup cooked
1 bunch kale chopped
1 T olive oil
2 teaspoon olive oil
2 cloves garlic thinly sliced
1/2 teaspoon paprika
2 T chicken stock can also use vegetable stock or water
Salt and freshly ground black pepper to taste
1/2 teaspoon sesame seeds optional

Instructions

Preheat oven to 400°F. Grease a cookie sheet or cover with parchment paper and keep aside.
Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet.
Drizzle 1 tablespoon of oil on top of the beans and season with salt and pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
Cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces.
Slice the garlic thinly or mince, depending on preference.
Heat the remaining oil in a large skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, pepper, and paprika.
Stir for a couple of minutes and add the chicken stock (or vegetable stock or water). Cook till the kale softens and the moisture evaporates.
Add handfuls of roasted chickpeas to the cooked kale and serve with optional sesame seeds.

Video

Notes

Nutritional information can vary greatly depending on how many chickpeas you add and whether you use oil to cook the kale. There are opportunities for calorie reduction for sure!

Nutrition

If you enjoy this recipe let me know in the comments! Plus check out these other delicious recipes on the blog:

Carmelized Brussels Sprouts • Chicken and Rice Risotto • Chinese Vegetable Soup • Jackfruit Burger • Paleo Chicken Tenders • Pasta con Broccoli • Roasted Butternut Squash • Salmon and Spinach • Shrimp and Veggie Stir Fry • Stuffed Mini Peppers • Vegetarian Soup

The post Easy Kale and Chickpeas (Simple, Flavor-Packed Side) appeared first on DIY Candy.

Two Ingredient Bagels (Simple, Fast, and Delicious)

Amy — Mon, 04 May 2026 17:57:00 +0000

Discover the easy recipe for two-ingredient bagels! Learn how to make delicious, fluffy bagels with just Greek yogurt and self-rising flour. Perfect for quick, homemade treats. WW friendly.

Scroll down to the bottom of the post to see a video of the bread making process in action!

If you’ve ever wanted fresh bagels without the hassle, this is the recipe you need.

These two ingredient bagels are one of those things that feel almost too good to be true. You’re making a real homemade bagel from scratch using just a few simple ingredients—no yeast, no boiling, and no complicated steps.

I’ll be honest: the first time I tried these bagels, I didn’t believe they would work. But once I saw how quickly it came together, I was all in. It’s one of those recipes you end up making again and again because it’s just that easy.

The magic is in the combination of Greek yogurt and self-rising flour. Those two ingredients create a soft dough that’s easy to work with and bakes beautifully in the oven. No mixers, no special kitchen gadgets—just a large mixing bowl and your hands.

These easy bagels aren’t exactly like traditional bagels, but they absolutely satisfy the craving. The texture is slightly more dense, with a soft inside and a lightly golden outside once you bake them. Honestly, the simplicity is what makes them so good.

Why You’ll Love This Recipe

It keeps things simple without sacrificing flavor. The dough comes together fast, and you don’t need yeast or a long rise time. You can also make this recipe gluten-free with the right flour, and it works well for both sweet and savory toppings.

Once you make these, they’ll become a regular in your kitchen. You can enjoy them for breakfast, turn them into sandwich rounds, or even shape into pizza crusts or pretzels.

What do two ingredient bagels taste like?

Let’s set expectations.

These aren’t exactly like traditional bagels, and that’s okay. Because there’s no yeast or boiling step, the texture is a little different. Think soft, slightly chewy, and more like a dense bread than a bakery-style bagel.

The Greek yogurt adds a subtle tang and boosts the protein, which makes them more filling than you’d expect. They’re perfect with cream cheese, a little butter, or even savory toppings like avocado, salmon, red onions, and capers.

What is two ingredient dough?

Two ingredient dough is exactly what it sounds like—a simple dough made from self-rising flour and Greek yogurt.

When you combine these ingredients in a large mixing bowl, they form a soft dough that’s easy to knead on a clean surface. The self-rising flour already contains baking powder and salt, so you don’t need yeast or a long rise time.

If you don’t have self-rising flour, you can substitute by using purpose flour with baking powder and a teaspoon salt. It works in a pinch.

Self-rising flour vs regular flour

This recipe works best with self-rising flour because it already has the leavening built in.

If you only have regular flour, you can substitute it with added baking powder and a teaspoon of salt. Just know the final texture may be slightly different.

You can also use a gluten-free self-rising flour blend if needed. I’ve tested gluten-free versions, and they still produce tasty bagels.

Tips for the Best Results

Use thick Greek yogurt—full fat Greek yogurt works especially well. If you use plain yogurt, expect the dough to be softer and stickier. In that case, add extra flour as needed.

Start mixing with a wooden spoon, then switch to your hands once the dough begins to come together. Work the dough on a clean surface until smooth.

If it feels too sticky, add extra flour a little at a time. If it feels dry, mix in a bit more Greek yogurt.

Line your baking sheet with parchment paper so nothing sticks. Shape evenly so each homemade bagel bakes at the same rate.

Flavor Ideas and Toppings

One of the best things about this recipe is how easy it is to customize.

Brush the top of each bagel with an egg wash, then sprinkle with sesame seeds, poppy seeds, or bagel seasoning. You can also keep it simple and add butter after baking.

For something savory, layer on cream cheese, avocado, or make a full sandwich with salmon, red onions, and capers.

Why This Recipe Works

It skips yeast completely and relies on the baking powder in the flour to give the dough lift.

As the dough bakes in the oven, it rises and sets without needing a long process. That’s what makes these ingredient bagels so fast, while still giving you that satisfying bagel-like texture.

Final Thoughts

If you’ve been looking for a quick, no-fail bread recipe, this is it.

These two ingredient bagels are simple, flexible, and easy to make anytime. Once you get comfortable working with the dough, you’ll start experimenting—turning it into pretzels, pizza crusts, or whatever you’re craving.

And honestly? Anything that turns a cup of flour and Greek yogurt into fresh bagels in under 30 minutes is worth keeping in your rotation.

Two Ingredient Bagels

This two ingredient bagel recipe will change your life! You can incorporate these into your rotation with no guilt. Done in under 25 minutes!

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 12

Cool Time 10

Total Time 32

Servings bagels

Calories 146kcal

Cost $5

Equipment

Baking sheet
Parchment paper

Ingredients

1 1/8 cup self-rising flour
1 cup fat free Greek yogurt
Butter or egg wash optional
Bagel seasoning optional

Instructions

Preheat the oven to 375°F. Cover a baking sheet with parchment paper.
Combine the flour and Greek yogurt in a large bowl; mix using a spoon.
When the dough clumps and you feel like it's not mixing anymore, it's time to use your hands. Knead in the bowl, continuing to mix the flour and yogurt together.
After the ingredients are completely combined, divide into either four or six balls. Roll each ball out on a silicone mat or lightly floured surface. Form a long tube with each ball.
Form round bagel shapes with the long tubes and place on the parchment paper.
If desired, brush the tops of the bagels with some butter, oil, or an egg wash. You can also sprinkle on bagel seasoning.
Bake your bagels for 10 – 12 minutes until golden brown on top, checking for doneness. Remove from the oven and let cool for several minutes before slicing.

Video

Nutrition

What do you think of these bagels? Let me know in the comments! Plus check out these other posts:

The post Two Ingredient Bagels (Simple, Fast, and Delicious) appeared first on DIY Candy.

Weight Watchers Chili Recipe for ZERO Points!

Amy — Sun, 01 Feb 2026 16:41:00 +0000

This healthy three bean and ground lean meat Weight Watchers chili recipe is ZERO points on the Freestyle and My WW Blue program! It’s filling and delicious. Make in the pressure cooker, Instant Pot, or crockpot!

You can also scroll down to the bottom of the post to get the recipe card and a video of how this delicious WW turkey chili is made.

I’m so excited to share this Weight Watchers chili recipe. When I say that we eat this chili every single day, I’m not exaggerating. I like Weight Watchers dinner recipes not just because they are low calorie, but they make me feel full when I usually get hungry at night. This is one of those chilis that will leave you feeling satisfied!

We make this turkey chili in our pressure cooker and then eat out of the container for lunch or dinner – and then we repeat the process. It’s a great one for meal prep because it stores well and lasts all week. I will put this up against any classic chili recipe!

Why? Because it’s easy to make, quick (though you can make it in a slow cooker), and inexpensive. AND of course, because it has ZERO Weight Watchers Freestyle Points (get the full list of zero point foods here).

That means if I have this turkey chili for a meal with a steamed veggie or fruit side, I’ve got a zero point meal. Low calorie, low fat. Boom!

WW Chili Recipe

I joined Weight Watchers several months ago before switch to the Freestyle program. I had just gotten used to the SmartPoints and was hesitant about Freestyle at first, but now I’ve embraced it and I love that the points roll over and also that I get some “freebie” foods.

And that’s where this Weight Watchers chili recipe comes into play! I’ve been working on this recipe for a while, testing different ingredients until I found something I liked.

Note: the meat must be 99% fat free to be ZERO points. I rotate between chicken and turkey (depending on what I’m craving), but it’s always 99% fat free. If you decide to do a different meat, you’ll need to add that to your recipe and recalculate the points!

Points By Program

If you aren’t on the Freestyle program, here’s a quick guide to the WW points for this particular recipe. As I said, the program I am on is Freestyle, so that’s the point value I use.

Freestyle – 0 points
MyWW
- Blue Plan (same as Freestyle) – 0 points
- Green Plan – 7 points
Old Points – 5 points
SmartPoints – 7 points

Ingredients and Garnish

While this recipe is great as-is, I also like to add any veggies from the kitchen that I need to use up. I’ve added, at various times: sweet potatoes, carrots, bell peppers, corn, zucchini, and more. If the veggies have points, you’ll have to add those, but so many don’t.

Keep in mind that if you add anything to what is already here, you might need to add some chicken broth or beef broth to keep the consistency right. This is a great recipe for making “your own” – and it’s nearly impossible to mess up.

Once this turkey chili is made, don’t forget to add garnishments (which may add to the points value). Depending on the day, I might add tortilla chips, chives, reduced fat cheese, or light sour cream.

This WW chili recipe is easy and SO DELICIOUS even just as is, but you have a lot of options. You’re going to love this recipe and want to include it as part of your regular meal plan. Especially in fall and winter.

Slow Cooker or Pressure Cooker

One other thing to note about this recipe – I made it in the slow cooker at first, but I much prefer it in the pressure cooker.

Funny side note: I got this Crock-Pot 6Qt pressure cooker but it took me awhile to get brave enough to use the pressure cooking functions. It slow cooks as well, so that’s what I did for weeks before I finally got the onions to push the Beans/Chili button.

I can tell a difference in slow cooking vs. pressure cooking with this recipe. Slow cooked chili tastes better to me the next day after the flavors have had a chance to meld.

In the pressure cooker, this Weight Watchers chili recipe tastes great immediately! Here’s how to make it.

Easy Chili Recipe

Ingredients

Ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)
2 15 oz. cans kidney beans, drained and rinsed
2 15 oz. cans black beans, drained and rinsed
2 15 oz. cans pinto beans, drained and rinsed
3 10 oz. cans Rotel Original Diced Tomatoes & Green Chilies
15 oz. can tomato sauce
1/2 T cumin
1/2 T oregano
1 T chili powder
Cayenne pepper (pinch, if you like hot)
2 – 3 cloves garlic, minced
1 onion, diced
1 lime, quartered

Directions

Pressure Cooker or Instant Pot Instructions

1. Place the ground lean meat in your pressure cooker or Instant Pot. Use the Sauté or Brown function on your device to cook the meat.

2. Pour all of the other ingredients into the pressure cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.

3. Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 – 35 minutes depending on the machine you use (mine is 20!).

4. Release the pressure from your cooker and serve.

Slow Cooker Instructions

1. Cut up the onion.

2. Spray a cooking pan with fat free cooking spray, and sauté the onion on high heat for a few minutes.

3. Add the lean ground meat to the pan and cook until the meat is brown (stirring occasionally), about 5 – 7 minutes.

4. Pour the meat (with the juices) and the onions into the slow cooker.

5. Pour all of the other ingredients into the slow cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.

6. Cook your chili on high for 3 1/2 – 4 hours.

7. Serve this homemade chili right away!

NOTE: If you’re on the SmartPoints or myWW Green program, this chili is 7 points per serving. Any additional garnishments will have to be calculated based on the WW program you’re in; this is a Freestyle recipe.

Weight Watchers Chili

This healthy three bean and ground lean meat Weight Watchers chili recipe is ZERO points on the Freestyle program! It's filling and delicious. Make in the pressure cooker or crockpot!

Yield: about 1 1/3 cups per serving

Course Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 291kcal

Equipment

1 Pressure cooker or Instant Pot

Ingredients

1 lb Ground lean chicken or ground lean turkey
30 oz kidney beans 2 cans, drained and rinsed
30 oz black beans 2 cans, drained and rinsed
30 oz pinto beans 2 cans, drained and rinsed
30 oz Rotel Original Diced Tomatoes & Green Chilies 3 cans
15 oz tomato sauce 1 can
1/2 T cumin
1/2 T oregano
1 T chili powder
2-3 cloves garlic minced
1 onion diced
1 lime quartered

Instructions

If you are using a pressure cooker or Instant Pot:

Place the ground lean meat in your pressure cooker or Instant Pot. Use the Sauté or Brown function on your device to cook the meat.
Pour all of the other ingredients into the pressure cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.
Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 – 35 minutes depending on the machine you use (mine is 20!).
Release the pressure from your cooker and serve.

If you are using a slow cooker:

Cut up the onion.
Spray a cooking pan with fat free cooking spray, and sauté the onion for a few minutes.
Add the lean ground meat to the pan and cook until the meat is brown, about 5 – 7 minutes.
Pour the meat (with the juices) and the onions into the slow cooker.
Pour all of the other ingredients into the slow cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.
Cook your chili on high for 3 1/2 – 4 hours.
Serve hot, adding any garnishments you like (they may count for points!).

Video

Nutrition

Are you ready to see a video of how this chili recipe was made? Just click “PLAY” on the video in this post!

For reference, here’s what my Crock-Pot looks like. I love this thing! It is both a slow cooker and an Instant Pot in one: Crock-Pot 6qt 8-in-1 Multi-Use Express Crock Programmable Pressure Cooker, Slow Cooker

For more Weight Watchers recipes, meals, tips, and more, check out the following articles:

The post Weight Watchers Chili Recipe for ZERO Points! appeared first on DIY Candy.

Tasty Calzone Recipe with Pepperoni (No Yeast)

Amy — Mon, 23 Oct 2023 14:12:00 +0000

It can be expensive to fill a calzone craving on a regular basis. Get inspired by this calzone recipe with no yeast dough – it’s so simple and yummy!

If you’ve never had a calzone, they are a delightful Italian pocket of goodness that can make even the staunchest dieter weak at the knees!

There’s a bustling restaurant just down the street from where I live, constantly wafting the intoxicating aroma of baked dough and melting cheese.

My husband, an aficionado of these doughy delights, would happily mortgage our house for a bite of their legendary calzones.

But let’s face it, dining out regularly can drill a hole in your wallet faster than you can say “pepperoni!”

This is where my kitchen escapades begin. Why not bring the magic of calzones into my home?

Armed with the audacity of a home chef and a no-yeast dough that promises ease over elbow grease, I embarked on a culinary quest to replicate those calzones.

When I stumbled upon this no-yeast dough recipe, it was like finding a shortcut to Disneyland. For those of you nodding in agreement, feel free to join the no-yeast bandwagon.

And if you’re more of a “let’s get this show on the road” kind of person, grab that pre-made dough from the store. No judgment here!

After you make the dough, you’re going to add shredded mozzarella cheese, rich tomato sauce, and the MVP, pepperoni.

I’ve crafted an easy pepperoni calzone recipe that’s so simple, even your cat could probably make it (disclaimer: please don’t let your cat in the kitchen, it’s just a figure of speech).

The result? A symphony of flavors that dance on your taste buds. This isn’t just dinner; it’s an experience.

A perfect, quick family meal that will have everyone at the table chanting for an encore. And the best part? You don’t need to be a wizard in the kitchen to pull this off.

So, are you ready to don your apron and transform your kitchen into the local calzone hotspot? Let’s dive into this culinary adventure and discover how to make these irresistible pepperoni calzones.

Spoiler alert: they’re ridiculously delicious. Keep scrolling to uncover the secret to calzone bliss – no magic wand required, just a hearty appetite! Here’s what you’re going to need:

Ingredients

2 cups all-purpose flour
2/3 cup water
2 teaspoons baking powder
1/4 cup olive oil (plus 1 tsp olive oil for coating)
1 teaspoon sea salt
1/3 cup pizza sauce
1/3 cup mozzarella
1/2 cup pepperoni
1/2 tsp chopped basil leaves
Pinch of garlic salt to taste

You could warm up some sauce for the side for dipping. I would love to try a veggie calzone recipe next time . . .

Get the printable recipe card for these calzones below:

Pepperoni Calzones

It can be expensive to fill a calzone craving on a regular basis. Get inspired by this calzone recipe with no yeast dough – it’s so simple and yummy!

Course Lunch

Cuisine Italian

Prep Time 12

Cook Time 15

Additional Time 3

Total Time 30

Servings calzones

Calories 923kcal

Ingredients

2 cups all-purpose flour
2/3 cup water
2 teaspoons baking powder
1/4 cup olive oil
1 teaspoon olive oil for coating
1 teaspoon sea salt
1/3 cup pizza sauce
1/3 cup mozzarella
1/2 cup pepperoni
1/2 tsp basil leaves chopped
Pinch garlic salt

Instructions

Mix together in a large bowl flour, sea salt, and baking powder.
Add water, oil, and mix until everything is well combined and you start to see the dough forming. If using a Kitchenaid mixer, switch to the dough paddle. It will whip everything nicely and you’ll be left with a ball of dough at the bottom of the bowl. Knead the dough for about 2-3 minutes.
Sprinkle some flour on your station and some on your dough. Work the flour into the dough so it’s no longer sticky. Separate the dough into two balls. Each ball makes one calzone.
Using a rolling pin, thin out your dough. Start from left to right, then top to bottom until you have a circular or shape.
Use a spoon to spread the sauce down in the center of the dough.
Sprinkle with the mozzarella. Place the pepperoni on top.
Starting from the bottom, fold the dough about an inch over. Do the same from the top and then fold over the sides to seal the contents.
In a small bowl, combine the 1 tsp of oil, garlic salt, and basil leaves. Brush the top of the calzone. Bake in the oven on a pizza stone at 350 degrees for 15 minutes or until golden brown.
Allow to cool for 2-3 minutes. Cut in half and serve.

Nutrition

If you like this calzone recipe, check out these other delicious recipes you may also enjoy:

Photography by Patty from The PKP Way

The post Tasty Calzone Recipe with Pepperoni (No Yeast) appeared first on DIY Candy.