Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker, shred the chicken and transfer the soup to glass containers — you can even pack some for lunch. Pearled barley is rich in beta-glucans, a type of soluble fiber that may help reduce cholesterol, and barley has been shown to provide satiety and a feeling of fullness (1, 2).

Active time: 20 minutes | Total time: 5 hours, 20 minutes

Slow Cooker Chicken and Barley Soup

Ingredients

• 4 cups (960g) low-sodium chicken broth
• 1 large onion, chopped
• 3 large carrots, chopped
• 4 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ cup (50g) pearled barley, dry
• 1 tbsp fresh rosemary, finely chopped
• 1 bay leaf
• 1/2 tsp black pepper
• 1 lb (454g) chicken breast, raw
• ¼ cup (15g) Italian parsley, chopped
• ½ lemon, juiced

Directions

Place the stock, onion, carrot, celery, garlic, barley, rosemary, bay leaf and black pepper in a large slow cooker, stir to combine. Place the chicken breast on top and cover the pot tightly. Cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is easily shredded and reaches an internal temperature of 165°F.

Uncover, then use tongs to remove the bay leaf and place the chicken on a plate. Let cool slightly, then use two forks to shred the meat. Return the chicken to the pot and add the parsley and juice from ½ a lemon, stir and serve.

Serves: 4 | Serving Size: 1 ½  cup

Nutrition (per serving): Calories: 275; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 203mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 5g; Protein: 33g

Nutrition Bonus: Calcium: 6%; Iron: 11%; Potassium: 1014mg; Vitamin A: 609%; Vitamin C: 23%

Originally published February 14, 2021; Updated February 2026

The post Slow Cooker Chicken and Barley Soup 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.

Once you’ve cooked mashed potatoes in a slow cooker, you might never go back to the stovetop method. Traditionally, you cook potatoes in water, then drain them and toss the cooking liquid. Here, we cook sweet potatoes in the very liquid we are going to use to mash them, so they absorb the flavor of the coconut milk. You can use this same method with Yukon Golds and whole milk, but we like this tropical twist with antioxidant-rich sweet potatoes.

Sweet potatoes bring a nutritional boost to the classic mashed potato — they’re an excellent source of vitamin A, antioxidants, and fiber, making them a naturally nutrient-dense choice (1)

Active time: 20 minutes | Total time: 4-5 hours

Slow Cooker Vegan Mashed Sweet Potatoes

Ingredients

• 4 lb (1814g) sweet potatoes, peeled and cut into 2-inch pieces
• 1 14-oz. can unsweetened full-fat coconut milk
• 1 14-oz. can reduced fat coconut milk
• 5 garlic cloves, smashed
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 2 tbsp fresh lime juice
• 1/2 cup pomegranate seeds

Directions

In the insert of a 5–7-quart slow cooker, combine the sweet potatoes, coconut milk, and garlic. Season with salt and pepper. Cover and cook on high for 4–5 hours or on low for 6–8 hours, until the potatoes are fork-tender. Check the potatoes at the lower end of the cook time range and add ¼ cup water if the liquid has been absorbed before the potatoes are tender.

Drain the potatoes, reserving the coconut milk. Return the sweet potatoes and garlic to the slow cooker and mash until smooth. Stir in 1 1/2 cups of the reserved coconut milk, adding more as needed to reach the desired consistency. Stir in the lime juice.

Transfer the mashed sweet potatoes to a serving bowl. Top with pomegranate seeds. Serve immediately.

Serves: 12 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 232; Total Fat: 9g; Saturated Fat: 9g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 348mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 12g; Protein: 5g

Nutrition Bonus: Calcium: 4%; Iron: 4%; Potassium: 917mg; Vitamin A: 71%; Vitamin C: 36%

Originally published: February 25, 2021; Updated May 2026

The post Slow Cooker Vegan Mashed Sweet Potatoes appeared first on MyFitnessPal Blog.

Low-carb, whole-wheat tortillas create a crisp, thin-crust base for these flavorful chicken pizzas. This recipe makes two pizzas—just enough to fit on a standard sheet pan—but can easily be doubled if you’re feeding a crowd or want leftovers.

Active time: 5 minutes | Total time: 15 minutes

Crispy Chicken Tortilla Pizzas

Ingredients

• 2 8-inch (20cm) whole-wheat, high-fiber tortillas
• 1/2 cup (128g) low-sodium marinara sauce
• 1/8 tsp crushed red pepper
• 1 cup (140g) cooked chicken breast, shredded (rotisserie chicken works great here)
• 2 cups (50g) fresh spinach, coarsely chopped
• 2/3 cup (75g) part-skim mozzarella, grated

Directions

 Preheat the oven to 425°F (220°C). Arrange the tortillas on a sheet pan and bake until lightly browned, 2–4 minutes. Remove the pan from the oven.

Carefully flip the tortillas. Spread 1/4 cup marinara over each tortilla and sprinkle each with crushed red pepper. Top each with ½ cup shredded chicken. Arrange 1 cup spinach on each tortilla and sprinkle 1/3 cup mozzarella over each.

Bake until the cheese is melted and bubbly, about 5–7 minutes.

Serves: 2 | Serving Size: 1 pizza

Nutrition (per serving): Calories: 347; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 3g; Cholesterol: 212mg; Sodium: 768mg; Carbohydrate: 21g; Dietary Fiber: 12g; Sugar: 5g; Protein 33g
Nutrition Bonus: Potassium: 657mg; Iron: 11%; Vitamin A: 203%; Vitamin C: 17%; Calcium: 41%

Originally published June 2020; Updated May 2026

The post Crispy Chicken Tortilla Pizzas appeared first on MyFitnessPal Blog.

Roasting the cauliflower for this vegan soup makes it nutty and cancels out any of the brassica funk cauliflower can have when boiled. Oat milk and a russet potato make the soup thick and creamy, without adding any dairy. A stick blender, also called an immersion blender, is an inexpensive kitchen gadget that makes pureed soups a breeze to throw together, but a regular kitchen blender works, too. Pair this delicious soup with a protein source for a complete, balanced meal.

Active time: 60 minutes | Total time: 1 hour 5 minutes

Creamy Roasted Cauliflower Soup

Ingredients

• 1 medium (588g) head of cauliflower
• 2 tbsp olive oil, divided
• 4 whole garlic cloves
• ½ tsp freshly ground black pepper
• ¼ tsp salt
• 1 medium onion, chopped
• 4 cups low-sodium vegetable broth
• 1 medium (213g) russet potato, peeled and chopped
• 1 bay leaf
• 1 cup (244g) plain unsweetened oat or hemp milk
• ½ tsp freshly ground nutmeg
• 1–2 tbsp fresh lemon juice
• 2 tbsp chopped parsley, for garnish

Directions

Preheat the oven to 400°F (204°C). Cut the cauliflower into 2-inch florets and thinly slice the center stalk. On a rimmed baking sheet, toss the cauliflower and garlic with 1 tbsp of the olive oil, plus salt and pepper. Roast until the cauliflower is deeply browned in spots, about 30 minutes.

Meanwhile, heat the remaining tbsp of oil in a soup pot over medium heat. Add the onion and cook, stirring occasionally, until translucent and beginning to brown, about 5 minutes.

Transfer the cauliflower and garlic to the pot, reserving 1/2 cup (about 40 g) of the smallest browned pieces for garnish. Add the broth, potatoes, and bay leaf. Bring to a simmer, then cover, reduce the heat to medium-low, and cook until the vegetables are very tender, about 25 minutes.

Discard the bay leaf. Add the oat milk, then puree the soup with an immersion blender directly in the pot until smooth. (Alternatively, blend in batches in a standard blender, venting the lid slightly to release steam.) Stir in the nutmeg and lemon juice. If the soup is too thick, add warm water to thin as needed.

To serve, ladle the soup into bowls and top with the reserved roasted cauliflower and parsley.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 174; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 356mg; Carbohydrate: 24g; Dietary Fiber: 5g; Sugar: 5g; Protein: 5g
Nutrition Bonus: Potassium: 798mg; Iron: 7%; Vitamin C: 131%; Calcium: 15%

Originally published November 5, 2020; Updated October 2026

The post Creamy Roasted Cauliflower Soup appeared first on MyFitnessPal Blog.

Cauliflower is such a versatile vegetable, and it takes on the texture of ground meat in this easy taco filling. Chipotle adds a hint of smoky spice that makes it seem meaty, and the black beans lend a creamy, hearty texture.

Active time: 15 minutes | Total time: 20 minutes

Cauliflower Black Bean Tacos

Ingredients

• 6 corn tortillas
• 4 cups (400g) cauliflower florets
• 1 tsp olive oil
• 2 cloves garlic, chopped
• 1 tsp chipotle powder
• 1/4 tsp salt
• 1 (15 oz.) can no-salt black beans, rinsed and drained
• 1/4 cup (40g) green onions, chopped
• 2 large tomatoes, chopped
• 1/4 cup (15g) cilantro, coarsely chopped

Directions

Preheat the oven to 400ºF (200ºC), and wrap the tortillas in foil. Heat the tortillas for 10 min.

Place the cauliflower in a food processor and pulse until chopped to the size of ground beef.

Coat a large saute pan with olive oil and place over medium-high heat; add the cauliflower. Cook, stirring frequently for about 5 min., until the cauliflower is tender and the pan is dry. Add the garlic, chipotle powder, salt and black beans and cook until hot.

Serve 1/2 cup of the cauliflower filling in each corn tortilla, top with green onions, tomatoes and cilantro.

Serves: 3 | Serving Size: 2 tacos

Nutrition (per serving): Calories: 301; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 265mg; Carbohydrate: 55g; Dietary Fiber: 14g; Sugar: 9g; Protein: 14g

Nutrition Bonus: Potassium: 659mg; Iron: 21%; Vitamin C: 149%; Calcium: 12%

Originally published December 17, 2019; Updated June 2026

The post Cauliflower Black Bean Tacos 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.

This vegan breakfast is packed with vegetables and plant-based protein. When tossed with yellow curry powder, crumbled tofu is a dead ringer for scrambled eggs. The spice blend adds heady fragrance and flavor but no heat; if you’d like a little spice, stir in a bit of cayenne pepper.

This dish is helpful for vegetarians who need to optimize their iron intake by providing 23% of your daily iron. Even though iron isn’t as easily absorbed from vegetarian sources, like spinach, as it is from meat, the acidity of the tomatoes helps convert the iron in the spinach to the form that’s in meat, making it more easily absorbed (1).

Active time: 5 minutes | Total time: 15 minutes

Curried Tofu-Spinach Scramble

Ingredients

• 3 tbsp plain soy milk
• 3 tbsp nutritional yeast
• 1/4 tsp curry powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 6 oz. extra-firm tofu, drained, pressed, and crumbled
• 1/2 cup (90g) grape tomatoes, halved
• 4 cups (100g) fresh spinach, lightly packed
• 2 slices whole grain bread, toasted

Directions

In a small bowl, combine the soy milk, nutritional yeast, curry powder, garlic powder, onion powder, salt and black pepper. Whisk to combine and set aside.

Heat a medium skillet over medium-high heat. Spray with olive oil, then add the crumbled tofu. Cook, stirring occasionally, until the tofu is lightly browned, about 6-8 minutes. Add the soy milk mixture, stir to coat the tofu, and cook until the desired “scrambled egg” consistency is reached, 1-3 minutes. Transfer to a bowl and set aside. 

Spray the same skillet with olive oil cooking spray and set to medium high heat. When hot, add the tomatoes and spinach and cook, stirring frequently, until the tomatoes are softened and the spinach is wilted, about 3-4 minutes. Remove from heat. Serve immediately with the tofu scramble and whole grain toast.

Serves: 2 | Serving Size: Half of the tofu scramble + 1/2 cup sautéed vegetables + 1 slice whole grain toast

Nutrition (per serving): Calories: 239; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 521mg; Carbohydrate: 25g; Dietary Fiber: 7g; Sugar: 4g; Protein 20g

Nutrition Bonus: Calcium: 16%; Iron: 23%; Potassium: 735mg ;  Vitamin A: 378%;  Vitamin C: 41%

The post Curried Tofu-Spinach Scramble 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.

This isn’t your average strawberry salad. Fresh yuzu juice — a floral, sweet-tart Japanese citrus — gets whisked with white miso and ripe strawberries into a vinaigrette that does all the heavy lifting. Piled over baby spinach with creamy goat cheese and Marcona almonds, it delivers both fruits and vegetables in one bowl. Look for yuzu in small bottles near Asian ingredients, or use equal parts lime and orange juice as an easy swap.

Active time: 10 minutes | Total time: 10 minutes

Strawberry Salad With Yuzu Strawberry Vinaigrette

Ingredients

• 1 pint (300g) strawberries, hulled and thinly sliced, divided
• 1 1/2 tsp unseasoned rice wine vinegar
• 1 1/2 tsp yuzu juice (or equal parts fresh lime and orange juice)
• 1 1/2 tsp honey
• 1/2 tsp white miso
• 2 tbsp olive oil
• 8 cups loosely packed baby spinach
• 1/4 tsp ground black pepper
• 1/4 cup soft goat cheese, crumbled
• 1/4 cup roasted Marcona almonds, finely chopped (or regular almonds)

Directions

In a medium bowl, combine 2 of the sliced strawberries (or about ¼ cup sliced) with the vinegar, yuzu juice, honey, and miso. Mash the berries and whisk the mixture until combined. Gradually whisk in the oil and set aside.

In a large serving bowl, toss the remaining strawberries, greens, and dressing until evenly coated. Season with black pepper. Top with the goat cheese and almonds on top and serve immediately.

Serves: 4 | Serving Size: 2 cups salad plus 2 tbsp dressing

Nutrition (per serving): Calories: 188; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 7mg; Sodium: 169mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g

Nutrition Bonus: Calcium: 9%; Iron: 7%; Potassium: 427; Vitamin C: 95%

Originally published: July 23, 2019; Updated April 2026

The post Strawberry Salad With Yuzu Strawberry Vinaigrette appeared first on MyFitnessPal Blog.

This recipe is a great source of fiber and gives you about 40% of your Vitamin A for the day. Vitamin A is important for immune system function, proper vision and growth and development (1).

Poblano chilies are a glossy dark green, with a grassy flavor and meaty texture that makes this chili especially complex. Look for them where other hot peppers are sold. Substitute with 2 light green Anaheim peppers if you can’t find poblanos.

Active time: 20 minutes | Total time: 45 minutes

Pressure Cooker White Bean Chili

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced
• 3 medium cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 2 tsp Mexican oregano
• 3 cups butternut squash, cut into 1/2-inch cubes
• 2 1/2 cups low-sodium chicken or vegetable broth
• 1/2 cup frozen corn
• 2 15-oz. cans no salt added cannellini beans, rinsed and drained
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup nonfat plain Greek yogurt, for garnish

Directions:

Select the sauté function on the Instant Pot and heat the olive oil. Add the onion and poblano chili and cook, stirring occasionally, for about 5 minutes, or until the onion is softened. Add the garlic, cumin, coriander, and oregano and cook for about 45 seconds, or until fragrant. Press cancel.

Add the butternut squash, broth, corn, beans, salt, and black pepper to the pot and stir to combine. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

When the cooking time is complete, allow the pressure to release naturally for 5–10 minutes, then carefully quick-release any remaining pressure. Stir in the cilantro.

Serve hot with lime wedges and Greek yogurt on top.

Serves: 4 | Serving Size: 2 cups chili + 2 tbsp Greek yogurt

Nutrition (per serving): Calories: 398; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 560mg; Carbohydrate: 57g; Dietary Fiber: 16g; Sugar: 7g; Protein: 17g

Nutrition Bonus: Calcium: 24%; Potassium: 1139mg; Vitamin A: 41%; Vitamin C: 75%, Iron: 34%

Originally published: January 2020; Updated March 2026

The post Pressure Cooker White Bean Chili appeared first on MyFitnessPal Blog.

Let your slow cooker do the heavy lifting with this vibrant, plant-based sweet potato curry. Tender sweet potatoes and hearty chickpeas cook down in a coconut milk and curry broth that fills your kitchen with incredible aroma. Come dinnertime, all that’s left to do is stir in fresh basil and lime, spoon it over rice, and serve.

Active time: 10 minutes | Total time: 4 hours, 10 minutes

Slow Cooker Sweet Potato Curry

Ingredients

• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 large sweet potatoes, peeled and cut into 1 inch cubes
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cups vegetable broth
• 1/2 cup light coconut milk
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 cup fresh basil, roughly chopped
• 1/2 tsp lime zest
• 1 1/2 tbsp fresh lime juice
• 1 15-oz. can low sodium chickpeas, rinsed and drained
• 3 cups cooked jasmine or basmati rice
• 4 tbsp plain nonfat Greek yogurt

Directions

Combine the onion, bell pepper, sweet potatoes, garlic, and ginger in a 4-quart slow cooker.

In a small bowl, stir together the vegetable broth, coconut milk, curry powder, and salt, then pour over the vegetables. Cover and cook on high for 4 hours or low for 8 hours, until the sweet potatoes are tender. Stir in the basil, lime zest, lime juice and chickpeas.

Serve the curry over hot cooked rice. Top each serving with 1 tbsp yogurt and garnish with basil, if desired.

Serves: 4 | Serving Size: 2 cups curry with 3/4 cup rice + 1 tbsp yogurt

Nutrition (per serving): Calories: 421; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 951mg; Carbohydrate: 81g; Dietary Fiber: 9g; Sugar: 14g; Protein: 14g

Nutrition Bonus: Potassium: 1050mg; Iron: 19%; Vitamin A: 58%; Vitamin C: 106%; Calcium: 10%

Originally published: November 22, 2019; Updated May 2026

The post Slow Cooker Sweet Potato Curry appeared first on MyFitnessPal Blog.