Frozen butternut squash cubes add body and nutrients to this simple one-pot macaroni and cheese. We’ve added chicken breast and baby kale to make this a complete meal. Substitute spinach or chopped chard if you like. By using whole-wheat macaroni, you can boost the fiber by around 3 grams per serving. (1)

Active time: 15 minutes | Total time: 30 minutes

Creamy Mac n Cheese With Chicken and Baby Kale

Ingredients

• 2 tsp olive oil
• 1 lb (452g) boneless, skinless chicken breast, cut into bite-size strips
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 small onion, finely chopped
• 2 cups (473g) low-sodium chicken broth
• 1 cup (244g) 2% milk
• 1 10 oz. (283g) package frozen butternut squash
• 2 tsp dry mustard
• 1 bay leaf
• 2 1/4 cups (252g) whole-wheat elbow macaroni
• 3 cups (128g) baby kale
• 1 1/4 cups (140g) sharp cheddar cheese
• 2 tbsp nutritional yeast

Directions

Heat the oil in a large saucepan or skillet set over medium heat. When the pan is hot, add the chicken. Season with the salt and pepper and cook without stirring for 2 minutes. Add the onions, stir and continue to cook until the chicken is no longer pink in the center, 3 minutes. Transfer to a bowl and cover.

Add the broth, milk, squash, mustard and bay leaf to the saucepan and bring to a boil over medium-high heat. Mash the squash with a potato masher until mostly smooth. Add the pasta and stir to combine. Cover, reduce heat to low, and cook for 6 minutes, stirring once. Fold in the chicken-onion mixture and kale with a rubber spatula, cover and cook until the kale has wilted, 2 minutes.

Remove the pan from the heat and stir the cheese and nutritional yeast into the pasta. Serve immediately.

Serves: 6 | Serving size: 1 cup

Nutrition (per serving): Calories: 382; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g ; Cholesterol: 23mg; Sodium: 364mg; Carbohydrate: 42g; Dietary Fiber: 6g; Sugar: 6g; Protein: 34g

Originally published November 20, 2018; Updated February 2026

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These mini meatloaves prove that comfort food and nutritious eating can go hand in hand. Swapping traditional breadcrumbs for almond flour keeps the recipe low-carb and gluten-free, while sautéed onion, bell pepper, and grated zucchini add moisture, flavor, and a boost of vegetables to every bite. A topping of marinara sauce and melted mozzarella makes these as satisfying as they are nourishing. Pair with whipped cauliflower mash to round out a cozy, weeknight-friendly dinner.

Active time: 15 minutes | Total time: 45 minutes

Mini Meatloaves

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped or grated
• 1 medium red bell pepper, finely chopped
• 1 lb 95% lean grass-fed ground beef
• 1 small zucchini, grated and patted dry with a paper towel
• 1/2 cup (45g) almond flour
• 1 large egg
• 1 tbsp balsamic vinegar
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup (237ml) low-sodium jarred marinara sauce, divided
• 1/2 cup (28g) grated part-skim mozzarella cheese

Directions

Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or foil. Heat the olive oil in a small saute pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Transfer the mixture to a large bowl and let cool for 10 minutes.

Add the ground beef, zucchini, almond flour, egg, balsamic vinegar, Italian seasoning, garlic powder, salt, and black pepper to the bowl. Stir with a wooden spoon or clean hands until well blended. Divide the mixture into 4 portions. Form each portion into a small meatloaf about 4 1/2 inches (11cm) long on the prepared baking sheet. Press down the length of each meatloaf with the side of your hand to create a 1/2-inch deep divot in the center so it cooks evenly and catches the sauce and cheese. Spread the top of each meatloaf with 1/4 cup (59ml) marinara sauce and sprinkle with the mozzarella cheese.

Bake for 30 minutes, or until an instant-read thermometer inserted into the center of a meatloaf registers 160°F.

Serves: 4 | Serving Size: 1 mini meatloaf

Nutrition (per serving): Calories: 390; Total Fat: 23g; Saturated Fat: 5g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 131mg; Sodium: 544mg; Carbohydrate: 13g; Dietary Fiber: 4g; Sugar: 6g; Protein: 34g

Nutrition Bonus: Vitamin D: 5%; Calcium: 19%; Iron: 24%; Potassium: 910mg; Vitamin A: 9%; Vitamin C: 89%

Originally published February 2021; Updated May 2026

The post Mini Meatloaves appeared first on MyFitnessPal Blog.

You don’t have to go all-out vegetarian to eat less meat, and this recipe is the perfect example. You only need a half-pound of meat for this updated version of meatloaf. Hearty lentils and savory mushrooms combine with a little lean ground beef for a healthier take on the comfort food classic.

Active time: 10 minutes | Total time: 50 minutes

Meat-Lite Meatloaf

Ingredients

• 8 oz. (227g) white mushrooms, stems removed
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 cups (300g) cooked lentils
• 8 oz. (227g) 90% lean ground beef
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large egg
• 1/3 cup (91g) ketchup
• 1 tsp chili powder

Directions

Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.

Place the mushrooms in a food processor and pulse until very finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 3 minutes. Add the mushrooms and cook for about 4 minutes more, or until tender and the liquid has evaporated.

Place half of the lentils in a food processor and pulse until almost smooth, scraping down the sides as needed. In a large bowl, combine the pureed lentils, remaining whole lentils, and mushroom mixture. Add the ground beef, garlic powder, salt, black pepper, and egg and mix until well combined.

Shape the mixture into a 7-by-4-inch freeform loaf on the prepared sheet pan. Bake for 20 minutes.

In a small bowl, combine the ketchup and chili powder. Remove the meatloaf from the oven and brush the ketchup mixture evenly over the top. Return to the oven and bake for 10–15 minutes more, or until the center reaches 160°F (71°C). Slice into 8 pieces and serve.

Serves: 4 | Serving Size: 2 slices

Nutrition (per serving): Calories: 323; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 89mg; Sodium: 785mg; Carbohydrate: 32g; Dietary Fiber: 9g; Sugar: 10g; Protein: 24g

Nutrition Bonus: Potassium: 664mg; Iron: 29%; Vitamin A: 13%; Vitamin C: 8%; Calcium: 5%

Originally published February 2020; Updated May 2026

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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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