This lighter, dairy-free cheesecake uses a base of cashews instead of cream cheese. Allow 3–4 hours to soak the cashews and use a sharp food processor blade or a high-powered blender for the smoothest cheesecake filling. We sweeten the cake with maple syrup with a slightly lemony flavor that compliments this lemon and raspberry dessert.

Active time: 15 minutes | Total time: 15 minutes plus 3–4 hours soaking and 4 hours chilling

No-Bake Vegan Lemon Cheesecake

Ingredients

• Cooking spray
• 2 cups (260g) raw, unsalted cashews
• 6 graham crackers, roughly broken into pieces
• Zest of 1 lemon
• 1/2 tsp cinnamon
• 1/4 cup plus 2 tbsp coconut oil, divided
• 1/3 cup plus 1 tbsp plain oat milk
• 1/4 cup (62g) lemon juice
• 2 tsp vanilla extract
• 2 tbsp maple syrup
• 1 pinch salt
• 1/2 cup (75g) raspberries

Directions

Coat an 8-inch (20cm) springform pan with cooking spray and line the bottom with parchment paper. Set aside. Place the cashews in a large heatproof bowl and pour 4 cups (946ml) boiling water over them. Stir, cover, and let soak until softened, 3–4 hours.

While the cashews soak, prepare the crust. Pulse the graham crackers, lemon zest, and cinnamon in a food processor until finely ground. Melt 2 tbsp coconut oil, add it to the crumbs, and pulse until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Cover and refrigerate. 

Drain the cashews and add them to a high powered blender along with the remaining coconut oil, oat milk, lemon juice, vanilla extract, stevia powder, and salt. Process until completely smooth, stopping once to scrape down the sides of the bowl as needed.

Transfer the cashew mixture to the prepared crust and smooth the top with a spatula. Cover and refrigerate until set, at least 4 hours or up to 24 hours.

Arrange the raspberries on top, cut into 10 wedges, and serve.

Serves: 10 | Serving Size: 1/10 recipe

Nutrition (per serving): Calories: 251; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 90mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 7g; Protein: 6g

Nutrition Bonus: Calcium: 4%; Iron: 11%; Potassium: 229mg; Vitamin C: 8%

Originally published September 3, 2020; Updated June 2026

The post No-Bake Vegan Lemon Cheesecake appeared first on MyFitnessPal Blog.

The Instant Pot renders chicken thighs fall apart-tender and slender Japanese eggplant deliciously custard-like in just 12 minutes under high pressure. As an added bonus, quinoa, which is a complete protein, can be cooked at the same time using the “pot-in-pot” method (1). You’ll need a tall trivet and 6-cup (1.4L) baking dish that fits inside the pot to cook the quinoa above the chicken mixture.

Active time: 10 minutes | Total time: 40 minutes

Pressure Cooker Ginger Chicken and Eggplant

Ingredients

• 1 lb (454g) boneless, skinless chicken thighs, meat cut into 1/2-inch (1.3cm) strips
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 tbsp ginger, minced
• 3 cloves of garlic, minced
• 1/4 cup (60ml) low sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 1 tsp sambal oelek
• 1 large Japanese eggplant, cut crosswise into large (2-inch/5cm) lengths
• 3/4 cup (128g) dry quinoa, rinsed and drained
• 1 tbsp cornstarch
• 1/2 cup (12g) basil leaves, torn

Directions

Select the sauté function on the electric pressure cooker and adjust to high heat. Season the chicken all over with salt. Add the olive oil to the pressure cooker and, when hot, add the chicken. Cook, stirring frequently, for about 5 minutes, or until browned. Add the ginger and garlic and cook for 20 seconds, or until fragrant. Press cancel.

Add the chicken broth, soy sauce, and sambal oelek, scraping up any browned bits from the bottom of the pot. Arrange the eggplant on top of the chicken without stirring.

Place a tall trivet over the chicken and eggplant mixture. In a heatproof baking dish or bowl, combine the quinoa with 3/4 cup plus 1 tbsp water. Cover tightly with foil and place on the trivet.

Lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes. Quick-release the pressure and remove the lid. Carefully remove the baking dish and trivet. Discard the foil and fluff the quinoa with a fork.

In a small bowl, whisk together the cornstarch with 1 tbsp cold water. Select sauté and adjust to medium heat. Stir the cornstarch mixture into the pot and simmer for about 1 minute, stirring gently, until the sauce thickens. Top with basil and serve with the quinoa.

Serves: 4 | Serving Size: 1 cup (227g) chicken-eggplant mixture and 1/2 cup quinoa

Nutrition (per serving): Calories: 334; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 106mg; Sodium: 854mg; Carbohydrate: 30g; Dietary Fiber: 5g; Sugar: 2g; Protein: 29g

Nutrition Bonus: Calcium: 5%; Iron: 16%; Potassium: 713mg; Vitamin A: 3%; Vitamin C: 6%

Originally published: November 7, 2019; Updated May 2026

The post Pressure Cooker Ginger Chicken and Eggplant appeared first on MyFitnessPal Blog.

This hearty, stick-to-your-ribs stew features tender wild rice and buttery-soft chicken. The poultry slowly simmers on the bone, lending more flavor to the soup and moisture to the meat. 

RD Tip: For efficiency, chop the veggies the night before, and put everything in the slow cooker in the morning so it cooks all day while you go about your day. Just a little advance planning makes it possible to be busy and still balance a healthy lifestyle.

Active time: 20 minutes | Total time: 7 hours, 30 minutes

Slow Cooker Chicken & Wild Rice Stew

Ingredients

• 6 cups (1440g) unsalted chicken stock
• 2 cups (320g) onion, chopped
• 1 1/2 cups (190g) carrots, chopped
• 1 cup (100g) celery, chopped
• 1 1/4 cups (200g) uncooked wild rice
• 1 ½ tsp salt
• 1 tsp ground black pepper
• 8 oz (227g) white mushrooms, sliced
• 3 garlic cloves, minced
• 2 lbs (907g) skinless, bone-in skinless chicken breasts
• 5 thyme sprigs
• 2 bay leaves
• 3 cups (732g) 2% reduced-fat milk
• 1/2 cup (63g) all-purpose flour
• 3 tbsp chopped fresh parsley (optional garnish)

Directions

In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms and garlic. Nestle in the chicken, thyme and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours (or on high for 3-4 hours).

Remove chicken from the slow cooker. Increase heat to high. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.

In a medium bowl, whisk milk and flour until completely smooth, then slowly stir into the soup to prevent lumps.

Cook on high until thickened, about 10-20 minutes. Gently stir in chicken. Serve in bowls and garnish with parsley, if desired.

Serves: 8 | Serving Size: About 1 ⅔  cups

Nutrition (per serving): Calories: 393; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g ; Cholesterol: 85mg; Sodium: 421mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 9g; Protein: 42g

Nutrition Bonus: Potassium: 519mg; Iron: 7%; Vitamin A: 16%; Vitamin C: 13%; Calcium: 15%

Originally published February 4, 2020; Updated April 2026

The post Slow Cooker Chicken & Wild Rice Stew appeared first on MyFitnessPal Blog.

Say hello to your new breakfast bestie: the slow cooker. Use it to make our simple slow-cooked banana-nut oatmeal by adding pantry staples like oats, milk, nut butter and honey. This satisfying breakfast will keep you full for hours.

Active time: 5 minutes | Total time: 8 hours + 5 minutes

Slow Cooker Banana-Nut Oatmeal

Ingredients

• Cooking spray
• 1 cup steel cut oats 
• 3 cups water
• 1 cup low-fat (2%) milk
• 1/4 tsp salt
• 2 medium bananas, sliced
• 2 tbsp almond butter
• 2 tbsp honey

Directions

Lightly coat a 4-quart slow cooker with cooking spray. Combine the oats, water, milk, and salt in the slow cooker. Cover and cook on low for 8 hours.

Spoon about 1 cup of oatmeal into 4 bowls. Top evenly with banana slices and drizzle with almond butter and honey.

Serves: 4 | Serving Size: 1 cup oatmeal + 1/2 banana + 1 1/2 tsp almond butter + 1 1/2 tsp honey

Nutrition (per serving): Calories: 339; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 188mg; Carbohydrate: 55g; Dietary Fiber: 7g; Sugar: 21g; Protein: 11g

Nutrition Bonus: Potassium: 354mg; Iron: 12%; Vitamin C: 12%; Calcium: 12%

Originally published: November 21, 2017; Updated April 2026

The post Slow Cooker Banana-Nut Oatmeal appeared first on MyFitnessPal Blog.

For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free chickpea flour binds the pancakes together.

Active time: 10 minutes | Total time: 55 minutes

Oats Uttapam Pancakes

Ingredients

• 1 cup oat flour
• 1/2 cup (46g) chickpea (gram) flour
• 1/4 tsp asafoetida (hing) powder
• 1/2 tsp baking powder
• 1/2 tsp salt, divided
• 3/4 cup water
• 1/4 cup (28g) grated carrots
• 1 onion, chopped
• 1 medium tomato, chopped
• 1/4 cup (36g) green peas
• 1/4 cup (23g) chopped cabbage
• 1–2 green chilies, minced
• 1/4 tsp black pepper 
• 6 curry leaves, chopped

Directions

Combine the oats, garbanzo flour, asafoetida powder, baking powder, 1/4 tsp salt, and water in a bowl. Mix until a thick, pourable batter forms. Let the batter rest for 30 minutes.

In a separate bowl, combine the carrots, onion, tomato, peas, cabbage, green chilies, black pepper, curry leaves, and 1/4 tsp salt.

Heat a nonstick skillet over low heat. Pour a ladleful of batter into the pan and spread gently into a thick circle. Sprinkle the vegetable mixture evenly over the surface and lightly press the toppings into the batter with the back of a spoon.

Cook until the bottom is crisp and golden brown, about 4-5 minutes. Carefully flip and cook the other side until golden brown and cooked through.

Serve hot.

Serves: 4 | Serving Size: 1 pancake

Nutrition (per serving): Calories: 191; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 394mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 5g; Protein: 8g

Nutrition Bonus: Calcium: 7%; Iron: 9%; Potassium: 390mg; Vitamin A: 26%; Vitamin C: 61%

Originally published October 24, 2018; Updated June 2026

The post Oats Uttapam Pancakes appeared first on MyFitnessPal Blog.

Inspired by the Nordic tradition of fiskekaker — Norwegian fish cakes made with ground seafood and pan-fried until golden — these seafood burgers bring a taste of coastal Norway to your dinner table. A trio of wild salmon, bay scallops, and shrimp creates a rich, flavorful patty that is bound together with fresh dill, the quintessential herb of Scandinavian cooking, and served in a crisp lettuce wrap with a bright squeeze of lemon. Simple, elegant, and ready in just 40 minutes, these are a refreshing alternative to a traditional beef burger that seafood lovers will want to make on repeat.

Active time: 30 minutes | Total time: 50 minutes

Norwegian Seafood Burgers

Ingredients

• 1/4 cup whole wheat breadcrumbs
• 12 oz. (340g) wild salmon fillets, skin and bones discarded, cut into 1/2-inch pieces
• 6 oz. (170g) bay scallops
• 6 oz. (170g) shrimp, peeled and deveined
• 2 green onions, thinly sliced
• 2 tbsp fresh dill, roughly chopped
• 2 tbsp (28g) mayonnaise 
• 1 egg, beaten
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 4 large red leaf lettuce leaves
• 1 lemon, cut into wedges, for serving

Directions

Add the salmon, scallops, and shrimp to the food processor and pulse until finely ground, about 20 on/off pulses. Transfer the seafood mixture to a bowl with the breadcrumbs and add the green onions, dill, mayonnaise, egg, salt, and pepper. Stir until well combined.

With moistened hands, form the mixture into 4 patties about 4 1/2 inches in diameter. Refrigerate for 20 minutes.

Heat the olive oil in a large nonstick skillet over medium heat. Add the burgers and cook without moving them until golden brown on the bottom and set around the edges, about 5 minutes. Carefully flip the burgers, reduce the heat to medium-low, and cook for about 5 minutes more, or until the internal temperature reaches 145 °F.

Tuck each burger into a lettuce leaf and serve immediately with lemon wedges on the side.

Serves: 4 | Serving Size: 1 burger

Nutrition (per serving): Calories: 343; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 7g; Cholesterol: 178mg; Sodium: 422mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 0g; Protein: 35g

Nutrition Bonus: Vitamin D: 97%; Calcium: 11%; Iron: 17%; Potassium: 807mg; Vitamin A: 46%; Vitamin C: 47%

Originally published: April 2018; Updated June 2026

The post Norwegian Seafood Burgers appeared first on MyFitnessPal Blog.

Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.

Slow Cooker Turkey & Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (15-oz.) can no-sugar added tomato sauce
• 1 (14.5-oz.) can low sodium diced tomatoes
• 2 (15-oz.) cans low sodium kidney beans, drained and rinsed
• 1/2 cup nonfat plain Greek yogurt
• 6 oz. baked tortilla chips

Directions

Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.

Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.

Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.

Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips

Nutrition (per serving): Calories: 446; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 54mg; Sodium: 854mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 1018mg; Iron: 35%; Vitamin A: 56%; Vitamin C: 6%; Calcium: 18%

Originally published: November 8, 2019; Updated May 2026

The post Slow Cooker Turkey & Bean Chili appeared first on MyFitnessPal Blog.

This salad is vegan and incredibly satisfying — a big bowl of lettuce and radicchio smothered with a creamy, herby green goddess dressing made from avocado. Slices of roasted beets, cucumber and cherry tomatoes make it deliciously easy to devour your vegetables. The sunflower seeds up the protein to 7 grams per serving — and add a lovely crunch. Boost the protein even more with some edamame to make this a complete meal.

Active Time: 10 minutes | Total time: 10 minutes

Vegan Green Goddess Salad

Ingredients

• 1 medium avocado, pit and peel discarded
• 1/2 cup mixed tender herbs such as basil, chives, dill or tarragon, chopped
• 1/4 cup (60g) lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 small garlic clove, peeled
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water
• 1 7 oz (198g) bag mixed baby greens with radicchio
• 1 cup (85g) cherry tomatoes, halved
• 1 cup (170g) store-bought roasted beets, peeled and sliced
• 1/2 cucumber, halved lengthwise and thinly sliced
• 1/2 cup (57g) toasted sunflower seeds

Directions

Combine the avocado flesh, herbs, lemon juice, maple syrup, olive oil, tahini, garlic, salt and pepper in a blender. Add 1/4 cup water and blend until smooth.

For the salad, toss the greens and 1/2 cup of the dressing together and mound the salad on four plates. Arrange the cherry tomatoes, beets and cucumbers on top. Dot each salad with the remaining dressing, if desired. Sprinkle with the sunflower seeds and serve.

Serves: 4 | Serving Size: About 2 cups salad, 1/4 cup dressing

Nutrition (per serving): Calories: 277; Total Fat: 21g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 8g; Cholesterol: 0mg; Sodium: 201mg; Carbohydrate: 20g; Dietary Fiber: 7g; Sugar: 8g; Protein: 7g

Nutrition Bonus: Potassium: 743mg; Iron: 14%; Vitamin A: 13%; Vitamin C: 29%; Calcium: 9%

Originally published February 2020; Updated January 2026

The post Vegan Green Goddess Salad appeared first on MyFitnessPal Blog.

Farrotto — farro cooked low and slow until rich and creamy — gets a hearty, nourishing upgrade in this slow cooker bowl. Tender farro simmers in savory chicken stock until thick and satisfying, then gets topped with wilted kale, savory turkey sausage, and a handful of crunchy walnuts. It’s the kind of wholesome, filling bowl that works equally well for lunch or dinner, and reheats beautifully for easy meal prep throughout the week

Active time: 10 minutes | Total time: 2 hours, 10 minutes

Slow Cooker Kale and Sausage Farrotto Bowl

Ingredients

• 1 1/2 cups farro (semi-pearled)
• 4 cups low-sodium chicken stock
• 2 cups kale, roughly chopped
• Cooking spray
• 4 Italian turkey sausage links
• 4 tbsp walnuts

Directions

Place the farro and chicken stock in a slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 2 hours, until the farro is tender and creamy.

Uncover and stir in the kale. Cover and cook for 10 minutes more, or until the greens are wilted.

Meanwhile, heat a large nonstick skillet over medium heat and coat with cooking spray. Add the sausage links and cook, turning occasionally, for 8–10 minutes or until cooked through to an internal temperature of 165°F. Transfer to a cutting board and slice into rounds.

Divide the farrotto among four bowls and top each with the sliced sausage and walnuts. Serve immediately.

Serves: 4 | Serving Size: 1 cup of farrotto, topped with 1 tbsp walnuts plus a link of sausage

Nutrition (per serving): Calories: 514; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 4g; Cholesterol: 55mg; Sodium: 747mg; Carbohydrate: 62g; Dietary Fiber: 9g; Sugar: 1g; Protein: 29g

Nutrition Bonus: Calcium: 19%; Iron: 29%; Potassium: 412mg; Vitamin C: 20%

Originally published: January 24, 2021; Updated May 2026

The post Slow Cooker Kale and Sausage Farrotto Bowl appeared first on MyFitnessPal Blog.

Farro is a dietitian-approved grain to cook with because of its delicious nutty flavor and impressive fiber and protein content (1). Semi-pearled farro is easy to find at grocery stores and is the star of this whole-grain risotto-like Instant Pot dish. Fresh peas (frozen is fine in a pinch), baby spinach and lemon give this hearty dish a beautiful pop of color and bright, fresh flavor.  

RD Tip: If desired, the baby spinach can be subbed with other vegetables such as fresh pea shoots or baby arugula.

Active time: 15 minutes | Total time: 45 minutes

Pressure Cooker Fresh Pea Farrotto

Ingredients

• 2 tbsp olive oil
• 1 large leek, light green and white parts only, rinsed well and thinly sliced
• 2 celery stalks, thinly sliced
• 1 1/2 cups (270g) semi-pearled farro
• 3 medium garlic cloves, minced
• 2 1/2 cups (613g) chicken bone broth
• 1 bay leaf
• 1 cup (145g) shelled fresh peas (or frozen, thawed)
• 1/2 cup (40g) shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 cups (60g) baby spinach
• 2 tsp lemon juice

Directions

Add oil to Instant Pot, select Sauté and adjust to Normal/Medium heat. When the oil is hot, add the leeks and celery and cook, stirring frequently, until the leeks are tender, about 4 minutes. Add the farro and garlic and cook, stirring frequently, for 1 minute. Press Cancel.

Add the broth and bay leaf and stir to combine. Lock on the lid, select the Pressure Cook function and adjust to High pressure for 9 minutes. Make sure the steam valve is in the Sealing position.

When the cooking time is up, let the pressure come down naturally for 10 minutes, and then quick-release any remaining pressure. Stir in the peas and cheese. Cover and let stand for 3 minutes to allow the cooking liquid to thicken. Remove and discard bay leaf. Season with the salt and pepper.

Toss the baby spinach with the lemon juice. Divide the farrotto among 4 bowls. Top with the baby spinach and serve.

Serves: 4 | Serving Size: 1 ⅔ cups farrotto, 1/2 cup baby spinach

Nutrition (per serving): Calories: 435; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 739mg; Carbohydrate: 60g; Dietary Fiber: 10g; Sugar: 3g; Protein: 19g

Nutrition Bonus: Potassium: 222mg; Iron: 25%; Vitamin A: 33%; Vitamin C: 16%; Calcium: 20%

Originally published April 4, 2020; Updated May 2026

The post Pressure Cooker Fresh Pea Farrotto appeared first on MyFitnessPal Blog.

Do a quick prep in the morning and come home to a ready-to-eat chicken tortilla soup. At only 348 calories with 39 grams of protein and 11 grams of fiber, this soup makes a healthy leftover lunch. 

RD Tip: If you decide to pack this soup for lunch, keep the avocado and chips separate until right before you sit down to eat. Also, adding a splash of hot sauce will dial up the flavor if you enjoy a little heat.

Active Time: 5 minutes | Total Time: 8 hours + 5 minutes

Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 lb boneless, skinless chicken breast
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups (260g) low-sodium chicken broth
• 1 15-oz (425g) can low-sodium black beans, rinsed and drained
• 1 15-oz (425g) jar low-sodium salsa
• 1/2 avocado, diced, for garnish
• 12 tortilla chips, crumbled, for garnish

Directions

Season the chicken with salt and black pepper. 

Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup. 

Spoon soup into bowls, top with avocado and tortilla chips and serve immediately.

Serves: 4 | Serving Size: 1/4 recipe, about 2 cups

Nutrition (per serving): Calories: 348; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 670mg; Carbohydrate: 33g; Dietary Fiber: 11g; Sugar: 4g; Protein: 39g

Nutrition Bonus: Calcium: 9%; Iron: 22%; Potassium: 1,269 mg; Vitamin A: 18%; Vitamin C: 40%

Originally published November 2017, Updated May 2026

The post Slow Cooker Chicken Tortilla Soup appeared first on MyFitnessPal Blog.

If you were thinking this was a zoodle lasagna, think again! However, making lasagna in the slow-cooker yields lovely browned edges and a convincing baked flavor. It’s also easier than traditional lasagna because there’s no need to cook the noodles before layering them with the sauce and zucchini; they become deliciously tender during the extended cooking time.

Active time: 15 minutes | Total time: 6 hours

Slow Cooker Turkey Sausage and Zucchini Lasagna

Ingredients

• 2 medium zucchini (1 1/2 lb or 680g), cut lengthwise into 1/4-inch slices
• 1 tbsp olive oil
• 12 oz. (340g) bulk Italian turkey sausage
• 1 24-oz. (695g) jar low-sodium marinara sauce 
• 1 1/2 cups part-skim ricotta cheese
• 1/2 cup fresh basil, chopped and loosely packed
• 1 egg, beaten
• 1 tsp lemon zest
• 1/4 tsp nutmeg, freshly grated
• 1/2 tsp black pepper
• Cooking spray
• 10 uncooked dry lasagna noodles (not the no-boil type)
• 1 cup part-skim mozzarella cheese, shredded
• 6 tbsp (60g) Parmesan cheese, grated

Directions

Lay the zucchini slices out on a paper towel-lined baking sheet and sprinkle lightly with salt. Let sit for 20–30 minutes, then rinse and pat dry thoroughly with paper towels before layering

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, for about 8 minutes, or until cooked through with no pink remaining and an internal temperature of 165°F.  Stir in the marinara sauce and remove from heat.

In a medium bowl, combine the ricotta, basil, egg, lemon zest, nutmeg, and black pepper and mix well.

Lightly coat a 6–6½-quart slow cooker with cooking spray. Ladle ¾ cup of the meat sauce evenly over the bottom of the slow cooker. Add a layer of noodles, breaking them as needed to fit. Top with a layer of zucchini, ¾ cup meat sauce, and ¼ cup mozzarella. Add another layer of noodles. Spread the entire ricotta mixture evenly over the top. Add another layer of noodles, a layer of zucchini, and ¾ cup meat sauce. Add a final layer of noodles and zucchini. Ladle the remaining meat sauce over the top and sprinkle evenly with the remaining mozzarella and all of the Parmesan.

Cover and cook on low for 4–5 hours, or until the noodles are tender and the lasagna is set. Turn off the slow cooker and let stand, covered, for 30–45 minutes before serving.

Serves: 8 | Serving Size: 1/8 of the lasagna

Nutrition (per serving): Calories: 374; Total Fat: 19g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 78mg; Sodium: 465mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 6g; Protein: 20g

Nutrition Bonus: Vitamin D: 2%; Calcium: 34%; Iron: 12%; Potassium: 567mg; Vitamin C: 16%

Originally published: October 9, 2018; Updated May 2026

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