Mini muffins that are as nutritious as they are convenient — these banana bran bites deliver a satisfying combination of fiber, whole grains, and natural sweetness in just a few bites. Ripe banana and light molasses keep things sweet while wheat bran adds a hearty texture and a boost of dietary fiber. They bake in just 10 minutes and store beautifully, making them one of the easiest meal prep wins you can add to your routine

Active time: 15 minutes | Total time: 25 minutes

Mini Banana Bran Muffin

Ingredients

• Cooking spray
• 1 cup (52g) unprocessed wheat bran
• 1 cup (120g) all-purpose flour
• 1/4 cup (55g) firmly packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large (50g each) eggs
• 1 cup (244g) skim (1%) milk
• 1 medium (126g) ripe banana (about 1/3 cup mashed)
• 1/4 cup (80g) light molasses
• 1 tsp vanilla extract

Directions

Preheat the oven to 375°F (190°C). Coat 32 mini muffin cups with cooking spray, or line with paper liners and spray the liners with cooking spray.

In a large bowl, combine the wheat bran, flour, brown sugar, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, milk, banana, molasses, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until moistened.

Spoon 1 1/2 tbsp batter into each prepared muffin cup. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Serves: 10 | Serving Size: 3 mini muffins 

Nutrition (per serving): Calories: 148; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 183mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 300mg; Iron: 11%; Vitamin C: 2%; Calcium: 12%

Originally published January 20, 2016; Updated June 2026

The post Mini Banana Bran Muffin appeared first on MyFitnessPal Blog.

Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.

RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).

Active time: 10 minutes | Total time: 30 minutes

Slow Cooker Black Bean Soup

Ingredients

• 1 lb (454g) dried black beans, sorted and rinsed
• 1 large (150g) onion, coarsely chopped
• 1 medium (120g) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (960g) low-sodium vegetable broth
• 1 tbsp ground cumin
• 2 tbsp chopped chipotle chiles in adobo sauce
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp light sour cream
• 1 small avocado, diced
• 6 fresh cilantro sprigs for garnish (optional)

Directions

Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.

Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.

For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.

Serves: 6 |  Serving Size: 1 ⅓  cups + 1 tsp sour cream + 2 tbsp diced avocados

Nutrition (per serving): Calories: 344; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 511mg; Carbohydrate: 58g; Dietary Fiber: 15g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 1532mg; Iron: 30%; Vitamin A: 105%; Vitamin C: 47%; Calcium: 16% 

Originally published May 1, 2020; Updated April 2026

The post Slow Cooker Black Bean Soup appeared first on MyFitnessPal Blog.

Lettuce wraps are an easy way to enjoy a low-carb meal. This recipe features lean ground turkey sautéed with zucchini and mushrooms served on butter lettuce leaves. You can make the lettuce wrap filling ahead of time, freeze it, then reheat and eat when you’re ready. If you’re packing lettuce wraps for lunch, make sure to store the lettuce leaves separately.

Active time: 25 minutes | Total time: 30 minutes

Ground Turkey Lettuce Wraps

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 oz. (150 g) mushrooms (about 8–10 medium), diced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 1 lb lean (93/7) ground turkey
• 1/2 cup tomato sauce
• 1 tsp sugar
• 1 tbsp chili powder
• 1 tbsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 24 butter lettuce leaves
• 8 tbsp nonfat plain Greek yogurt

Directions

Heat a large sauté pan over medium-high heat. Add the oil, zucchini, and mushrooms and cook, stirring occasionally, until they begin to brown, about 4–5 minutes.

Add the onion and continue to cook for another 3–4 minutes, until softened. Add the garlic and cook for 30 seconds more, until fragrant.

Add the ground turkey and increase heat to medium-high. Cook, breaking up the meat as it cooks for about 10–12 minutes, or until it reaches an internal temperature of 165°F.

Add the tomato sauce, sugar, chili powder, paprika, salt and black pepper and simmer for 4 minutes, or until slightly thickened. Remove from heat.

To serve, spoon 1/4 cup of the turkey mixture onto each lettuce leaf. Top each wrap with 1 tsp nonfat plain Greek yogurt and serve immediately.

Serves: 4 | Serving Size: 1 1/2 cups turkey mixture + 6 lettuce leaves + 6 tsp nonfat plain Greek yogurt

Nutrition (per serving): Calories: 281; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 4g; Cholesterol: 86mg; Sodium: 583mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 822mg; Iron: 18%; Vitamin A: 63%; Vitamin C: 20%; Calcium: 11%

Originally published: October 15, 2016; Updated April 2026

The post Ground Turkey Lettuce Wraps appeared first on MyFitnessPal Blog.

Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.

Active time: 10 minutes | Total time: 25 minutes

Oven-Baked Egg with Spinach & Bacon

Ingredients

• 1 tsp olive oil
• 4 slices cooked Canadian bacon, chopped
• 1 shallot, minced
• 1 medium tomato, seeded and chopped
• 4 cups packed fresh baby spinach leaves
• 2 large (50g each) eggs
• 1/4 tsp black pepper

Directions

Preheat the oven to 350°F (177°C). Lightly coat 2 (8-oz.) ramekins with cooking spray.

Heat the olive oil in a nonstick skillet over medium heat. Add the Canadian bacon, shallot, and tomato and cook, stirring frequently, for about 2 minutes, or until tender. Stir in the spinach and cook for 1 minute, tossing occasionally, until wilted.

Divide the spinach mixture evenly between the prepared ramekins. Crack 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with the black pepper.

Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the egg whites are opaque and the yolks are cooked to your desired doneness. Serve immediately.

Serves: 2 | Serving Size: 1 ramekin (includes 1 egg, 3/4 cup spinach mixture)

Nutrition (per serving): Calories: 181; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 226mg; Sodium: 404mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 4g; Protein: 16g

Nutrition Bonus: Potassium: 617mg; Iron: 17%; Vitamin A: 383%; Vitamin C: 48%; Calcium: 10%

Originally published January 18, 2016; Updated June 2026

The post Oven-Baked Egg with Spinach & Bacon appeared first on MyFitnessPal Blog.

If you own a slow cooker, you know it’s probably the most convenient and versatile device ever created. (And it’s the perfect way to make great-tasting meals without being in the kitchen for hours!) Tonight, enjoy our slow-cooked chicken and lentil chili, a nutritious dish that’s hearty, healthy and full of budget-friendly veggies.

RD Tip: You’ll notice that we don’t add the tomato sauce until the beans have had some time to cook. This is because adding dried black beans to the slow cooker at the same time as an acidic ingredient (tomato sauce) can prevent the beans from ever fully softening.

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

Slow Cooker Chicken and Lentil Chili

Ingredients

• 1 medium (110g) onion, chopped
• 2 cups (255g) chopped carrots
• 3 cloves garlic, minced
• 1 lb. (455g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup (190g) dried brown lentils, rinsed
• 1 cup (190g) dried black beans, rinsed
• 4 cups (960g) no-salt-added, fat-free chicken broth (certified gluten-free if necessary)
• 1 8 oz.can (227g) no-salt-added tomato sauce
• 3 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1/2 tsp salt
• 1/2 cup (120g) reduced-fat sour cream
• 1/2 cup (57g) shredded cheddar cheese
• 1 tbsp fresh cilantro leaves (or more to taste)

Directions

Coat slow cooker with cooking spray. Place onion, carrots and garlic in the bottom. Top with chicken, lentils and black beans. Stir in broth, chili powder, cumin and salt.

Cook on high for 4 hours or low for 8 hours, adding the tomato sauce during the last hour or so of cooking.  Stir before serving. Top each serving with 1 tbsp sour cream and 1 tbsp cheese. Garnish with a few fresh cilantro leaves per serving.

Serves: 8 |  Serving Size: 1 1/2 cups 

Nutrition (Per serving): Calories: 339; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 40mg; Sodium: 419mg; Carbohydrate: 42g; Dietary Fiber: 14g; Sugar: 5g; Protein: 28g

Nutrition Bonus: Potassium: 1036mg; Iron: 28%; Vitamin A: 130%; Vitamin C: 10%; Calcium: 16%

Originally published October 19, 2016; Updated May 2026

The post Slow Cooker Chicken and Lentil Chili appeared first on MyFitnessPal Blog.

If you had a busy day and don’t want to spend too much thinking about dinner, our one-pot tortellini soup is the answer. Bold Italian flavors simmering away in a clear broth makes for a bowl that’s perfect for chilly nights.

Active time: 10 minutes | Total time: 15 minutes

One-Pot Tortellini Soup

Ingredients

• 2 tsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp dried Italian seasoning
• 1/4 tsp crushed red pepper
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1 32-oz. carton low-sodium vegetable or chicken broth
• 1 14.5-oz. can low-sodium diced tomatoes in juice
• 1 9-oz. package refrigerated whole-wheat cheese tortellini
• 3 cups baby spinach

Directions

Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Sauté for about 4 minutes, or until the onion is tender.

Stir in the broth and tomatoes and bring the mixture to a boil. Add the tortellini, reduce the heat, and gently boil, stirring occasionally, for about 7 minutes, or until the tortellini are cooked through.

Stir in the spinach and cook for about 30 seconds, or until wilted. Remove from the heat and serve immediately.

Serves: 4 | Serving Size: 1 3/4 cups 

Nutrition (per serving): Calories: 271; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 38mg; Sodium: 835mg; Carbohydrate: 40g; Dietary Fiber: 6g; Sugar: 7g; Protein: 12g

Nutrition Bonus: Potassium: 489mg; Iron: 20%; Vitamin A: 142%; Vitamin C: 14%; Calcium: 16%

Originally published: March 19, 2016; Updated June 2026

The post One-Pot Tortellini Soup appeared first on MyFitnessPal Blog.

Quickly transform leftover chicken into cheesy chicken quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the chicken quesadilla cooks on both sides at the same time — no flipping needed.

Active Time: 10 min | Total Time: 20 min

Baked Chicken Quesadilla

Ingredients

• Cooking spray
• 1 medium (120g) tomato, seeded and chopped
• 1/4 cup (40g) chopped onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1 cup (140g) cooked chicken breast, shredded
• 1/2 cup (55g) shredded pepper jack cheese
• 2 (8-inch/20cm) whole-wheat, high-fiber tortillas

Directions

Preheat the oven to 425°F (220°C).

In a small bowl combine tomato, onion, cilantro, lime juice, cumin and salt; set aside.

Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with the chicken and cheese, then top with the remaining tortilla, sprayed side up.

Bake for about 10 minutes, or until golden brown. Cut into quarters and serve with the salsa.

Serves: 2 |  Serving Size: 1/2 quesadilla & 1/2 cup salsa

Per serving: Calories: 320; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 90mg; Sodium: 602mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 23; Protein: 30g

Nutrition Bonus: Potassium: 452mg; Iron: 9%; Vitamin C: 21%; Calcium: 27% 

Originally published May 2016 Updated May 2026

The post Baked Chicken Quesadilla appeared first on MyFitnessPal Blog.

Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and extra nutrients.

Active time: 15 minutes | Total time: 40 minutes

Pressure Cooker Chicken Adobo Tacos

Ingredients

• 1 cup water
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 medium red onion, thinly sliced
• 1 1/2 lb boneless, skinless chicken thighs, fat trimmed
• 1/2 cup fresh tomato salsa
• 1/4 cup low-sodium chicken broth
• 1 chipotle pepper in adobo, chopped
• 1 tsp cumin
• 1 tbsp cornstarch
• 8 (6-inch) corn tortillas, warmed
• 2 cups red cabbage, finely shredded

Directions

In a small saucepan, combine water with the vinegar, salt and sugar. Bring to a boil over high heat. Place the onion in a medium nonreactive container and pour the pickling liquid over the top. Let stand at room temperature while preparing the taco filling.

In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper, and cumin. Lock the lid, select the pressure cook function, and adjust to high pressure. Ensure the steam valve is in the sealing position and the keep-warm setting is off. Cook for 8 minutes, or until the chicken reaches an internal temperature of 165°F.

When the cooking time is up, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure Transfer the chicken to a cutting board and chop. Select sauté and adjust to high heat. In a small bowl, mix the cornstarch with 1 tbsp water and stir into the pot. Simmer until thickened and bubbly, about 2-3 minutes, then pour over the chicken.

Drain the pickled onions. Fill the tortillas with the chicken and top with cabbage and pickled onions. Serve immediately.

Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tbsp pickled onions and 1/2 cup cabbage

Nutrition (per serving): Calories: 365; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 160mg; Sodium: 720mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 7g; Protein: 37g

Nutrition Bonus: Calcium: 7%; Iron: 16%; Potassium: 615mg; Vitamin A: 13%; Vitamin C: 40%

Originally published: June 7, 2018; Updated May 2026

The post Pressure Cooker Chicken Adobo Tacos appeared first on MyFitnessPal Blog.

Spiced just right for fall, this flavorful chicken and butternut squash stew is delicious served over whole wheat couscous. To save time, look for cubed winter squash in the produce department—you can also substitute with sweet potatoes.

Active time: 20 minutes | Total time: 30 minutes

One-Pot Chicken & Butternut Squash Stew

Ingredients

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1” pieces
• 1 medium (110g) onion, chopped
• 2 tsp ras el hanout spice blend*
• 1/2 tsp salt, divided
• 3 cups low-sodium chicken broth, divided
• 4 cups (560g) butternut squash, diced into 1” cubes
• 1 14.5-oz. can fire-roasted diced tomatoes, undrained
• 2 tbsp chopped fresh cilantro
• 1 1/2 cups (260g) whole-wheat couscous

Directions

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and onion and cook for about 3 minutes, stirring frequently, until the chicken is lightly browned and the onion is translucent.

Stir in the ras el hanout spice blend and 1/4 tsp salt and cook for 1 minute. Add 1 cup chicken broth, the butternut squash, and tomatoes. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the squash is tender. Stir in the cilantro.

Meanwhile, bring the remaining 2 cups chicken broth to a boil in a saucepan over medium-high heat. Whisk in the couscous and remaining 1/4 tsp salt. Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork.

Spoon the couscous into a serving bowl or onto individual plates. Top evenly with the chicken and squash mixture and drizzle with the pan juices.

*Ras el Hanout is a seasoning blend with a very lengthy list of spices used in Moroccan and North African cuisine. For this recipe, you can substitute 3/4 tsp ground cumin, 1/2 tsp ground ginger, 1/4 tsp paprika, 1/4 tsp ground coriander, 1/8 tsp ground cinnamon, a pinch of ground allspice, and a pinch of cloves.

Serves: 6 | Serving Size: 3/4 cup couscous + 1 cup chicken and squash mixture

Nutrition (per serving): Calories: 319; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 55mg; Sodium: 567mg; Carbohydrate: 47g; Dietary Fiber: 10g; Sugar: 6g; Protein: 26g

Nutrition Bonus: Potassium: 1008mg; Iron: 13%; Vitamin A: 307%; Vitamin C: 36%; Calcium: 8%

Originally published December 7, 2015; Updated June 2026

The post One-Pot Chicken & Butternut Squash Stew appeared first on MyFitnessPal Blog.

These slow cooker sliders give you all the savory, sweet and tangy flavors of a classic Cuban sandwich but with a dose of whole grains, some heart-healthy fats and almost 60% of your daily calcium needs (1).  Our recipe uses pork shoulder simmered in a sweet, citrus broth made from fresh orange and lime, and is served on a whole-grain slider bun with Swiss cheese and pickles.

Active time: 40 minutes | Total time: 7-8 hours (if using low-heat setting)

Slow Cooker Pork Sliders

Ingredients

• 1 ½ tbsp cumin
• 1 ½ tbsp dried oregano
• 1 ½ tsp salt
• 1 (3.5 lb) pork shoulder, trimmed of as much fat as possible
• 1 tbsp avocado or olive oil
• 4 cloves garlic, smashed
• 1 medium (110g) white onion, thinly sliced
• 1 lime, juiced
• 2 medium oranges, juiced (about 1 cup juice)
• 1/2 cup (120g) water
• 16 whole-grain slider rolls
• ⅓ cup Dijon mustard
• 16 (448g) 1-oz slices of Swiss cheese
• 16 pickle slices

Directions

Prepare the rub by putting cumin, oregano and salt into a small bowl. Toss to combine.

Sprinkle rub over the pork shoulder, and use your fingers to massage the rub into the meat.

Heat a large skillet over medium-high heat. Add oil to the skillet, and allow it to heat. Add the pork shoulder to the skillet and sear until it is brown all over, about 7–10 minutes.

Put the pork shoulder into the slow cooker, then add the garlic, onion, lime juice, orange juice and water. Cook pork shoulder on low for 6–8 hours or high for 3-4 hours, until meat completely falls apart and temperature reaches 195–205°F.

Take the pork shoulder out of the slow cooker, and shred the meat with a pair of tongs or two forks. Add as much juice from the slow cooker as needed to your shredded pork to keep it moist and juicy.

Split the slider buns and toast them. Spread each bun half with ~½ tbsp mustard, ¼ cup of slow-cooked pork, one a slice of Swiss cheese and pickle. Serve and enjoy!

Serves: 8 |  Serving Size: 2 sliders 

Nutrition (per serving): Calories: 719; Total Fat: 36g; Saturated Fat: 15g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 185mg; Sodium: 1263mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 8g; Protein: 61g

Nutrition Bonus: Potassium: 946mg; Iron: 28%; Vitamin C: 37%; Calcium: 58%

Originally published October 7, 2015; Updated May 2026

The post Slow Cooker Pork Sliders appeared first on MyFitnessPal Blog.

When a pizza craving strikes, these mini flatbread pizzas are the answer. Built on crispy mini pita bread and topped with a creamy ricotta-mozzarella blend, fresh basil, and vibrant vegetables, they deliver big pizza flavor. Ready in just 15 minutes and easily customizable with your favorite toppings, these are a weeknight staple worth keeping in your back pocket.

Active time: 10 minutes | Total time: 15 minutes

Mini Flatbread Pizzas

Ingredients

• 2 tbsp pizza sauce
• 2 (1-oz. or 30g) mini pita breads
• 2 tbsp fresh basil, thinly sliced, plus more for garnish
• 2 tbsp part-skim ricotta cheese
• 2 tbsp shredded part-skim mozzarella cheese
• 6 grape tomatoes, halved 
• 1/2 small yellow bell pepper, thinly sliced
• 2 tbsp thinly sliced red onion

Directions

Preheat the oven or toaster oven to 400°F (200°C).

Spread 1 tbsp pizza sauce evenly over each pita. Sprinkle with the sliced basil. Stir together the ricotta and mozzarella cheeses, then dollop evenly over the pitas. Arrange the tomatoes, bell pepper, and red onion evenly on top.

Bake for about 6-8 minutes, or until the cheese is melted and the vegetables are tender. Garnish with fresh basil, if desired, and serve immediately.

Serves: 2 | Serving Size: 1 mini pizza

Nutrition (per serving): Calories: 121; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 13mg; Sodium: 343mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 4g; Protein: 9g

Nutrition Bonus: Potassium: 217mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 70%; Calcium: 15%

Originally published March 4, 2016; Updated June 2026

The post Mini Flatbread Pizzas appeared first on MyFitnessPal Blog.

Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

The post Salmon Sliders with Sriracha Aioli appeared first on MyFitnessPal Blog.