Arroz caldo is one of the most comforting dishes in Filipino cuisine — a rich, gingery chicken and rice porridge topped with crispy garlic and a soft-boiled egg that is eaten for breakfast, lunch, dinner, or any time you need something warm and restorative. This version swaps the traditional glutinous rice for quick-cook oats, adding a hearty dose of fiber and whole-grain goodness without sacrificing any of the dish’s signature warmth and depth of flavor. If you have never tried arroz caldo before, consider this your introduction — and if you already love it, consider this your new weeknight shortcut.

Active time: 15 minutes | Total time: 25 minutes

Oatmeal Chicken Caldo

Ingredients

• 4 tbsp (56g) coconut oil
• 2 cloves garlic, minced
• 1 tbsp (6g) minced ginger
• 1/2 yellow onion, diced
• 1/2 lb boneless, skinless chicken breast, cubed
• 3 cups water
• 1 cup (80g) Quick Cook Oats
• 1/2 tsp fish sauce
• 1/4 tsp black pepper
• 4 boiled eggs, halved
• 1 green onion, thinly sliced
• Juice of one lemon or calamansi

Directions

In a small skillet, heat 2 tbsp of the coconut oil over medium heat. Add 2 tbsp of the minced garlic and cook, stirring occasionally, until deep golden and fragrant, about 7 minutes — watch carefully as the garlic can turn from golden to burnt very quickly. Remove with a slotted spoon, drain on a paper towel-lined plate, and set aside.

In a medium pot, heat the remaining 2 tbsp coconut oil over medium heat. Add the ginger, onion, and remaining garlic and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add the chicken and cook, stirring occasionally, until no longer pink on the outside, about 3–4 minutes.

Pour in 3 cups of water and bring to a boil over high heat. Stir in the oats, reduce the heat to medium, and cook, stirring occasionally, until the porridge reaches your desired consistency — about 3 minutes for a looser texture or up to 5 minutes for a thicker, more porridge-like result. To confirm the chicken is fully cooked, insert an instant-read thermometer into a piece of chicken — it should register 165°F (74°C). Season with the fish sauce and black pepper, then taste and adjust seasoning as needed.

Ladle the caldo into four bowls and top each with the crispy toasted garlic and chopped green onion. Arrange two egg halves alongside each bowl and finish with a generous squeeze of fresh lemon or calamansi juice. Serve immediately.

Serves: 4 | Serving Size: 1/4 of recipe

Nutrition (per serving): Calories: 346; Total Fat: 22g; Saturated Fat: 14g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 247mg; Sodium: 159mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 1g; Protein: 22g

Nutrition Bonus: Vitamin D: 13%; Calcium: 5%; Iron: 12%; Potassium: 389mg; Vitamin A: 1%; Vitamin C: 12%

Originally published: November 7, 2018; Updated June 2026

The post Oatmeal Chicken Caldo appeared first on MyFitnessPal Blog.

Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

The post Nutty Granola 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.

This 30-minute summer pasta is the perfect recipe to make when the late-summer tomatoes are at their peak. The no-cook sauce gets better as the tomatoes sit with the vinegar, garlic and olive oil and release their sweet juices. When picking out your zucchini, look for small, firm ones that don’t have too many seeds. The heat from the cooked pasta ever so slightly wilts the raw ribbons of zucchini so they’re tender enough to eat, but still retain some of their bite and color.

To give this meal a vegetarian protein and fiber boost, add a 15-oz. can of white beans, which also provide a rustic, hearty flavor.

Active time: 30 minutes | Total time: 30 minutes

No-Cook Tomato Sauce With Zucchini Ribbons

Ingredients

• 1 pint (360g) sungold or cherry tomatoes, halved
• 1/4 cup (56g) olive oil
• 2 tbsp red wine or sherry vinegar
• 1 large garlic clove, minced
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/4 tsp crushed red pepper
• 8 oz. (227g) long whole-wheat pasta, preferably tagliatelle or pappardelle
• 2 small zucchini
• 4 torn fresh basil leaves

Directions

In a large bowl, combine the tomatoes, olive oil, vinegar, garlic, and crushed red pepper. Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground pepper. Let the mixture stand while you prepare the pasta and zucchini, stirring occasionally and gently pressing on the tomatoes with the back of a spoon to help release their juices.

Using a vegetable peeler or mandoline, shave the zucchini into long, thin ribbons.

Bring a large pot of water to a boil and cook the pasta until al dente. Drain well and immediately transfer the hot pasta to the bowl with the tomato mixture. Add the zucchini ribbons and toss gently to combine. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper.

Divide the pasta among four shallow bowls. Garnish with torn basil leaves, Parmesan cheese, and a sprinkle of flaky sea salt, if desired. Serve warm.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 375; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 2mg; Sodium: 354mg; Carbohydrate: 48g; Dietary Fiber: 8g; Sugar: 3g; Protein: 10g

Nutrition Bonus: Calcium: 6%; Iron: 15%; Potassium: 636mg; Vitamin A: 13%; Vitamin C: 47%

Originally published September 1, 2020; Updated June 2026

The post No-Cook Tomato Sauce With Zucchini Ribbons appeared first on MyFitnessPal Blog.

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.

This New England-inspired shrimp roll brings all the coastal comfort of a classic lobster roll to your weeknight dinner table. Plump, juicy shrimp are dressed in a light, tangy blend of mayonnaise and Greek yogurt, brightened with lemon zest and fresh green onions, and served in a golden buttery toasted bun. Simple, satisfying, and ready in just 15 minutes — this is warm weather eating at its best.

Active time: 10 minutes | Total time: 15 minutes

New England-Inspired Shrimp Rolls

Ingredients

• 1/4 cup mayonnaise
• 2 tbsp plain nonfat Greek yogurt
• 1/4 cup (30g) celery, chopped
• 3 tbsp green onions, chopped
• 1 tsp lemon zest, grated
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb (454g) cooked medium or large shrimp, peeled, deveined, and tails removed, coarsely chopped
• 1 1/2 tbsp unsalted butter, softened
• 4 split-top hot dog buns

Directions

In a medium bowl, stir together the mayonnaise, Greek yogurt, celery, green onions, lemon zest, kosher salt, and black pepper. Add the shrimp and toss gently to combine.

Heat a large nonstick skillet over medium heat. Spread the butter evenly over the cut sides of the hot dog buns and cook in the skillet for 1–2 minutes per side, or until toasted and golden brown.

Divide the shrimp mixture evenly among the toasted buns and serve immediately.

Serves: 4 | Serving Size: 1 shrimp roll

Nutrition (per serving): Calories: 384; Total Fat: 18g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 8g; Cholesterol: 236mg; Sodium: 834mg; Carbohydrate: 25g; Dietary Fiber: 2g; Sugar: 5g; Protein: 33g

Nutrition Bonus: Potassium: 393mg; Iron: 14%; Vitamin A: 7%; Vitamin C: 9%; Calcium: 21%

The post New England-Inspired Shrimp Rolls appeared first on MyFitnessPal Blog.

These fun, dairy-free pudding pops consist of layers of homemade chocolate, strawberry and vanilla “nice cream.” Made with coconut milk and soaked cashews, they’re vegan but taste like the tri-flavor ice cream you remember from childhood.

Pro tip: Let the pops stand for a few minutes at room temperature or run warm water over them to release from the molds.

Active time: 15 minutes | Total time: 8 hours, 15 minutes

Neapolitan Nice Cream Pops

Ingredients

• 1 cup (135g) raw cashew pieces
• 1 (13.5 oz./398ml) can full fat coconut milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 8 large strawberries, fresh or frozen
• 2 tbsp unsweetened cocoa powder
• 1 pinch salt
• 6 craft sticks

Directions

Place the cashews in a medium bowl and cover with hot tap water. Let soak for about 2 hours, or until softened. Drain and transfer the cashews to a blender along with the coconut milk, maple syrup, and vanilla extract. Blend until completely smooth.

Spoon 2 tbsp of the mixture into each of 6 (1/2-cup/118ml) popsicle molds and freeze upright until firm, about 2 hours.

Pour half of the remaining mixture into a measuring cup with a spout. Whisk in the cocoa powder until smooth, then cover and refrigerate. Add the strawberries to the remaining mixture in the blender and blend until smooth. Cover and refrigerate until needed.

Once the first layer is firm, pour the strawberry mixture evenly among the molds. Freeze for about 2 hours, or until firm.

Pour the chocolate mixture evenly over the strawberry layer and freeze for about 2 hours more, or until firm.

To unmold, run the molds under warm water until the edges loosen and the pops release easily. Serve immediately or store in a zip-top freezer bag for up to 2 months.

Serves: 6 | Serving Size: 1 pop

Nutrition (per serving): Calories: 267; Total Fat: 21g; Saturated Fat: 11g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 45mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 9g; Protein: 4g

Nutrition Bonus: Calcium: 3%; Iron: 11%; Potassium: 188mg; Vitamin C: 22%

Originally published April 9, 2021; Updated June 2026

The post Neapolitan Nice Cream Pops appeared first on MyFitnessPal Blog.

These crispy pastry pockets are stuffed with mushrooms, spinach and feta, just like your favorite Greek restaurants. We use olive oil spray between the layers of phyllo dough instead of melted butter. They make a great do-ahead meal, so we recommend you double the recipe and freeze some for future lunches and dinners — they’re perfect when served alongside Greek salad!

Active time: 40 minutes | Total time: 1 hour, 10 minutes

Mushroom and Spinach Phyllo Triangles

Ingredients 

• 1 tbsp olive oil
• 1 lb (454g) cremini mushrooms, sliced
• 1 medium onion, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 medium garlic cloves, minced
• 1 tbsp dried dill
• 6 oz. (170g) raw baby spinach
• 1/2 cup (75g) feta cheese, crumbled
• 1 large egg, beaten
• Olive oil spray
• 12 defrosted phyllo dough sheets 
• 1/2 cup (123g) plain nonfat Greek yogurt, for dipping

Directions

Preheat the oven to 350°F (177°C). Heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the mushrooms, onion, salt, and black pepper and cook, stirring occasionally, until the vegetables are tender and the mushrooms have released their liquid, about 8 minutes. Add the garlic and dill and cook for 30 seconds, or until fragrant.

Reduce the heat to low and add the spinach, stirring after each handful, until all of the spinach is wilted, about 2 minutes. Transfer the mixture to a fine-mesh sieve or colander and press with the back of a spoon to remove excess liquid. Let cool for 5 minutes, then transfer to a large bowl. Stir in the feta cheese and egg until combined.

Carefully unroll the phyllo dough and keep it covered with a clean towel to prevent drying. Mist one sheet of phyllo with olive oil spray and place a second sheet on top. With the short side facing you, cut the stack in half lengthwise. Place 1/4 cup (58g) filling on the bottom left corner of each strip. Fold the corner diagonally to form a triangle, then continue folding upward as you would fold a flag until the entire strip is enclosed. Tuck in any loose edges and lightly mist with olive oil spray. Place on a baking sheet. Repeat with the remaining dough and filling to make 12 triangles.

Bake for about 25 minutes, or until golden brown and crisp. Serve with the Greek yogurt, if desired.

Alternatively, freeze the unbaked triangles on a baking sheet until solid, about 2 hours. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Bake from frozen at 350°F (177°C) for about 30 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

Serves: 6 | Serving Size: 2 triangles, plus 2 tbsp yogurt

Nutrition (per serving): Calories: 260; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 46mg; Sodium: 593mg; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 7g; Protein: 12g

Nutrition Bonus: Vitamin D: 3%; Calcium: 14%; Iron: 17%; Potassium: 583mg; Vitamin A: 178%; Vitamin C: 20%

Originally published: October 8, 2020; Updated June 2026

The post Mushroom and Spinach Phyllo Triangles appeared first on MyFitnessPal Blog.