Everywhere you look, plums, apricots, peaches, and tomatoes are in season. While they’re often enjoyed on their own, these peak-season fruits also pair beautifully together. The idea that “what grows together goes together” shines here—these stone fruits (yes, tomatoes are fruits, too!) overlap at their peak, making them ideal for both sweet and savory dishes like this vibrant stone fruit salad. This recipe is a simple, flavorful way to capture the season, perfect for a fresh lunch or a standout side at your next backyard barbecue or picnic.

Active time: 15 minutes | Total time: 25 minutes

Grilled Stone Fruit Salad

Ingredients

• 2 lbs tomatoes (a mix of small heirlooms and cherry tomatoes), halved
• 1 lb ripe stone fruits (a mix of plums, apricots, pluots, peaches and/or nectarines), sliced
• 1/4 cup olive oil, divided
• 2 tbsp maple syrup
• 1/8 tsp salt
• 1 tbsp lemon zest
• 1/3 cup toasted almonds, roughly chopped
• 2 tbsp capers, rinsed and drained
• 1/3 cup fresh chives, thinly sliced
• 8 oz. ciliegine mozzarella, torn in half
• 1/4 cup basil leaves, torn

Directions:

Preheat a grill or grill pan to medium heat. Halve or slice all of the tomatoes and stone fruits, aiming for a colorful mix and cutting everything to roughly the same size, using cherry tomatoes as a guide. Set half of the tomatoes and stone fruits aside.

In a large bowl, gently toss the remaining tomatoes and stone fruits with 2 tbsp olive oil, maple syrup, and salt. Place the fruit cut-side down on the grill, using a grill basket or skewers for smaller pieces. Grill for 6–10 minutes, turning occasionally, until softened, lightly charred, and beginning to caramelize. Transfer to a plate and let cool slightly.

When ready to serve, combine the grilled and raw fruits in a large bowl. Drizzle with remaining 2 tbsp olive oil and lemon zest and gently toss with most of the almonds, chives, and basil, along with all of the capers and mozzarella. Top with the remaining almonds, chives, basil, and serve.

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

Nutrition (per serving): Calories: 286; Total Fat: 17g; Saturated Fat: 5g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 15mg; Sodium: 172mg; Carbohydrate: 24g; Dietary Fiber: 8g; Sugar: 15g; Protein: 14g

Nutrition Bonus: Calcium: 33%; Iron: 22%; Potassium: 991mg; Vitamin A: 174%; Vitamin C: 225%

Originally published: September 22, 2017; Updated: March 2026

The post Grilled Stone Fruit Salad appeared first on MyFitnessPal Blog.

Cloud buns are a great no-grain alternative to hamburger buns. In this recipe, they hold juicy homemade salmon burgers for a healthy dose of omega-3 fatty acids (1). Chilling the salmon cakes after forming them makes them less fragile and easier to flip in the pan, so don’t skip this step. Serve with sliced cucumbers sprinkled with rice wine vinegar for a complete meal.

Active time: 25 minutes | Total time: 1 hour

Salmon Burgers on Cloud Buns

Ingredients

For the buns

• Cooking spray
• 3 large eggs
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 4 tbsp (57g) cream cheese at room temperature
• 1/2 tsp nutritional yeast (optional)
• 1/2 tsp sesame seeds

For the burgers

• 1 1/4 lb (567g) skinless salmon fillet, pin bones removed
• 2 green onions, finely chopped
• 5 tbsp (70g) mayonnaise, divided
• 3/4 tsp dried dill
• 1/2 tsp lemon zest, finely grated
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1 tbsp dill pickle, finely chopped
• 1 tsp lemon juice
• 4 medium romaine lettuce leaves

Directions

Preheat the oven to 300°F (149°C). Line a baking sheet with parchment paper and coat with cooking spray. Separate the eggs, putting the egg whites in a medium mixing bowl and the egg yolks in a large mixing bowl. Add the cream of tartar and salt to the egg whites. Beat with a handheld mixer until the egg whites form stiff peaks when you stop and lift the beaters. Set aside.

Add the cream cheese and nutritional yeast (optional) to the bowl with the egg yolks and beat until smooth. Gently fold the egg whites into the egg yolk mixture with a rubber spatula, making sure not to knock the air out of the egg whites; the mixture should still be foamy and fluffy. Spoon the mixture into 8 mounds on the prepared baking sheet, spreading the mixture into 4-in rounds. Sprinkle 4 of the rounds with the sesame seeds. Bake until light golden brown, about 25 minutes. Transfer the buns to a cooling rack and set aside.

Cut the salmon into 1/4-in chunks. Working in small batches, chop the salmon into smaller bits with a sharp knife until the mixture is in tiny pieces, about 1/8 inch. Put the salmon in a medium bowl and add the green onions, 2 tbsp mayonnaise, dill, lemon zest, salt and pepper. Stir well to combine. Divide into 4 portions (about a heaping 1/2 cup). With slightly moist hands, press each portion into a 4-in wide patty. Put the patties on a parchment-lined plate and refrigerate for 30 minutes.

Meanwhile, make the tartar sauce by combining the remaining 3 tbsp mayonnaise with the lemon juice and pickle; set aside. Coat a nonstick pan with cooking spray and set over medium heat. Add the salmon patties and cook without moving them until golden brown on the first side, about 4 minutes. Gently flip the burgers with a silicone spatula and cook on the second side until the burgers are just cooked (the center will be opaque pink), about 2–3 minutes. Do not overcook, or the burgers will be dry.

Put the salmon burgers on the bottom side of the 4 buns that don’t have sesame seeds. Top each burger with tartar sauce, lettuce and the remaining buns, sesame side-up. Serve immediately.

Serves: 4 | Serving Size: 1 bun, 1 burger and 1 ½ tbsp tartar sauce

Nutrition (per serving): Calories: 358; Total Fat: 25g; Saturated Fat: 7g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 9g; Cholesterol: 218mg; Sodium: 840mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein: 30g

Nutrition Bonus: Potassium: 169mg; Iron: 6%; Vitamin C: 6%; Calcium: 5%

Originally published March 28, 2021; Updated June 2026

The post Salmon Burgers on Cloud Buns appeared first on MyFitnessPal Blog.

Saucy, savory and messy, these sloppy Joe sandwiches are vegan, but they contain 20 grams of protein thanks to a vegan chickpea-lentil filling instead of ground beef. These are served on whole grain buns, but you can also serve the filling in tacos or on quinoa for a nutritious bowl meal.

The fiber and protein in this recipe helps keep you full, so give this one a try for meal prep for lunch and you may not feel the need to snack throughout the afternoon.

Active time: 15 minutes | Total time: 25 minutes

Vegan Sloppy Janes

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 1/2 cup green or red bell pepper, finely diced
• 1 8-oz. can no salt added tomato sauce
• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp cayenne
• 3 tbsp water
• 1 15.5-oz. (455g) can low-sodium garbanzo beans, rinsed and drained
• 1 1/2 cup (297g) cooked lentils or canned, rinsed and drained brown lentils
• 4 whole-wheat hamburger buns, toasted
• 4 romaine lettuce leaves

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions and peppers and saute, stirring occasionally, until tender, about 4 minutes. Add the tomato sauce, mustard, honey, garlic powder, salt, cayenne pepper and 3 tbsp of water. Stir to combine.

Add the garbanzo beans and lentils. Reduce heat to low, cover, and simmer for 10 minutes. Using a potato masher, mash about half of the garbanzo beans. Serve on toasted buns. topped with lettuce.

Tip: To cook lentils from dried, put 1 cup lentils in a medium saucepan. Cover with cold water by 2 inches. Add 1 bay leaf and bring to a simmer over high heat. Cover, reduce heat to low, and simmer until tender, 20–30 minutes, depending on the age of the lentils. Drain. Makes about 3 cups.

Serves: 4 | Serving Size: heaping cup bean mixture, 1 bun

Nutrition (per serving): Calories: 404; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 806mg; Carbohydrate: 64g; Dietary Fiber: 16g; Sugar: 15g; Protein: 20g

Nutrition Bonus: Calcium: 18%; Iron: 34%; Potassium: 835 mg; Vitamin A: 8%; Vitamin C: 35%

Originally published February 9, 2021; Updated February 2026

The post Vegan Sloppy Janes appeared first on MyFitnessPal Blog.

Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. The chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

Active time: 15 minutes | Total time: 3-4 hours, 15 minutes

Slow Cooker Lemon Greek Chicken

Ingredients

• 4 bone-in (4 oz. or 115 grams each) chicken thighs, skin removed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp + 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 4 medium tomatoes, diced
• 2 large English cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 6 tbsp crumbled feta cheese, divided
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

Season the chicken thighs all over with the salt, black pepper, garlic, and oregano. Arrange in a single layer in the slow cooker and pour the lemon juice and chicken broth over the top. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.

While the chicken cooks, prepare the salad. In a large bowl, combine the tomatoes, cucumbers, onion and 2 tbsp feta. In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the vegetables and toss to coat. Refrigerate until ready to serve.

To serve, divide the salad evenly among four plates and place one chicken thigh alongside each portion. Top each chicken thigh with 1 tbsp feta. Serve immediately.

Serves: 4 | Serving Size: 1 chicken thigh + 1 cup Greek Salad

Nutrition (per serving): Calories: 264; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 469mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 853mg; Iron: 15%; Vitamin A: 2%; Vitamin C: 41%; Calcium: 19%

Originally published: October 10, 2015; Updated May 2026

The post Slow Cooker Lemon Greek Chicken appeared first on MyFitnessPal Blog.

This cooling noodle salad is a popular dish during the dog days of summer in Thailand — plus, at less than 400 calories, it’s a filling main with 26 grams of protein. Bean thread noodles — also called glass noodles or cellophane noodles — are clear noodles made from mung bean flour. They have a satisfying chew, but very few calories. Look for them where Asian ingredients are sold.

Active time: 25 minutes | Total time: 30 minutes

Cold Thai Noodle Salad With Shrimp and Chicken

Ingredients

• 1 tbsp olive oil
• 4 oz. (114g) ground chicken or pork
• 8 oz. cooked shrimp, peeled, deveined, and tails removed
• 4 oz. (114g) bean thread noodles, soaked in hot water for 10 minutes
• 1 cup (180g) cherry tomatoes, halved
• 2 red bell peppers, thinly sliced
• 2 celery ribs, thinly sliced
• 2 small shallots, thinly sliced
• 1/2 cup (8g) fresh cilantro, roughly chopped
• 3 tbsp (45g) lime juice
• 2 tbsp (30g) fish sauce
• 4 medium garlic cloves, minced
• 1 tsp brown sugar
• 1–2 red Thai chili peppers or 1 medium serrano pepper, finely chopped
• 1/2 cup roasted peanuts, roughly chopped

Directions

Heat a large pan over medium high heat. Once hot, add the oil. When the oil is hot and shimmering, add the ground chicken. Cook, stirring occasionally, until cooked through and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a large serving bowl along with the cooked shrimp. 

Bring a large pot of water to a boil, then add the soaked noodles. Simmer until al dente, about 30 seconds. Drain, reserving 2 tbsp of the cooking water, set aside. Snip the noodles with clean scissors into 4-inch lengths and add to the bowl with the chicken and shrimp. Add the tomatoes, red bell peppers, celery, shallots and cilantro.

In a small bowl, combine the reserved cooking water, lime juice, fish sauce, garlic, sugar and chili peppers, and stir to dissolve the sugar. Toss with the noodle mixture and divide evenly amongst 4 bowls. Top each bowl with 2 tbsp of peanuts and serve cold.

Serves: 4 | Serving size: 2 cups salad + 2 tbsp peanuts

Nutrition (per serving): Calories: 366; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 132mg; Sodium: 672mg; Carbohydrate: 42g; Dietary Fiber: 5g; Sugar: 8g, Protein: 26g

Originally published September 13, 2018; Updated February 2026

The post Cold Thai Noodle Salad With Shrimp and Chicken appeared first on MyFitnessPal Blog.

These tostadas have it all — crunchy baked tortillas, creamy black beans, plump lime-marinated shrimp and radishes and a crisp slaw. Even better, it’s ready in less than 30 minutes!

If you don’t have no salt added canned beans on hand, be sure to rinse them well. This will significantly reduce the sodium the beans are canned with (1)!

Active time: 15 minutes | Total time: 25 minutes

Shrimp and Radish Tostadas

Ingredients

• 8 (6-in/15cm) corn tortillas
• 1/2 tsp salt, divided
• 1 lb (454g) shrimp, peeled and deveined
• 1/4 cup (50g) lime juice
• 5 radishes, thinly sliced
• 2 green onions, thinly sliced
• 1 tsp chili powder
• 1 (15 oz/425g) no salt added canned black beans, rinsed and drained
• 2 cups (115g) bagged coleslaw
• 1/3 cup (82g) plain Greek yogurt

Directions

Preheat the oven to 400°F (204°C). Mist the tortillas on both sides with olive oil cooking spray and arrange in a single layer on a baking sheet. Bake until golden brown on one side, 5 minutes. Flip tortillas and cook on the second side until golden brown and crisp, about 3 minutes. Remove from the oven, sprinkle with a pinch of salt, and set aside.

Place the shrimp in a medium saucepan and cover with cold water. Bring to a boil, reduce heat to low, and simmer until the shrimp curl and are cooked through, 1–3 minutes, depending on the size of the shrimp. Drain well. In a large bowl, combine the shrimp with the remaining salt, lime juice, radishes, green onions and chili powder. Set aside.

Warm up the beans and 1/4 cup (59ml) water in a small saucepan over medium heat until hot, about 4 minutes. Mash with a fork until half of the beans are mashed.

Spread the beans on the tostadas. Top with the shrimp mixture. Put the slaw mix and dollops of the yogurt on top of each tostada and serve immediately.

Serves: 4 | Serving Size: 2 tostadas

Nutrition (per serving): Calories: 362; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 186mg; Sodium: 500mg; Carbohydrate: 50g; Dietary Fiber: 10g; Sugar: 3g; Protein: 36g

Nutrition Bonus: Potassium: 983mg; Iron: 14%; Vitamin C: 12%; Calcium: 16%

Originally published September 18, 2020; Updated March 2026

The post Shrimp and Radish Tostadas 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.

This weeknight interpretation of the classic Alsatian dish is a hearty meal of sausage, cabbage and potatoes — and it’s perfect for fall. This version takes the whole dish and makes it happen on a sheet pan for ease. Be sure to use a rimmed baking sheet to prevent the ingredients from sliding off.

Active time: 10 minutes | Total time: 45 minutes

Sheet Pan Sausage Choucroute Garnie

Ingredients

• 1 small head red cabbage, cut through the core into eight 1/2-inch thick wedges
• 1 lb (453g) baby red potatoes, halved if large
• 1 apple, such as Honeycrisp or Granny Smith, halved, cored and sliced 1/4-inch thick
• 1 small yellow onion (125g), halved, peeled and cut through the root into 1/4-inch thick wedges
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp cumin or caraway seeds
• 1/2 tsp yellow mustard seeds
• 1/4 tsp salt
• 1/2 tsp black pepper
• 4 precooked chicken-apple sausages
• 1/4 cup parsley, roughly chopped

Directions:

Preheat the oven to 450°F (230°C) and line a large rimmed baking sheet with aluminum foil.

In a large bowl, gently toss the cabbage, potatoes, apple, onion, olive oil, apple cider vinegar, cumin, and mustard seeds. Season with salt and pepper. Spread the mixture in a single layer on the prepared baking sheet and roast for 15 minutes.

Remove the baking sheet from the oven and use a spatula to flip the vegetables and apples. Arrange the chicken sausages on top and return to the oven. Roast for about 10-12 minutes more, or until the sausages reach an internal temperature of 165°F and are browned and the cabbage is crisp-tender. Let cool for 5 minutes.

Garnish with parsley and serve immediately.

Serves: 4 | Serving Size: 1 sausage and 1 1/2 cups of vegetables

Nutrition (per serving): Calories: 397; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 80mg; Sodium: 878mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 15g; Protein: 18g

Nutrition Bonus: Calcium: 9%; Potassium: 947mg; Vitamin A: 8%; Vitamin C: 93%, Iron: 18%

Originally published: October 8, 2019; Updated May 2026

The post Sheet Pan Sausage and Cabbage appeared first on MyFitnessPal Blog.

Somehow, my calendar has gone from slow winter evenings to fully booked days—work plans, dinners, workouts, and a to-do list that never really ends. I’m not complaining (it’s all things I love), but it does mean I need dinners that can keep up.

I’ve never been a meal-prep person, but I do rely on a few simple components that I can make ahead and use throughout the week. Enter: these crispy baked black bean tacos. They come together fast, feel satisfying, and hinge on a smashed black bean filling you can prep in advance and turn into dinner in minutes. (Win. Win. Win.)

Ingredients for Crispy Black Bean Tacos

The beauty of these tacos is that they rely on ingredients you probably already have—or can grab in one quick trip. Nothing complicated, just a handful of pantry staples that alchemize into something far more satisfying than they should be. Work smarter, not harder, folks!

• Onion. Adds a subtle sweetness as it cooks down and builds the base of flavor.
• Garlic. For depth. Optional, but is garlic ever really optional?
• Tomato paste. A small amount goes a long way in adding richness and that savory, slow-cooked flavor.
• Chipotle in adobo. Smoky, a little spicy, and what makes these taste like more than just beans.
• Taco seasoning. You could pull individual spices, but this is my favorite shortcut.
• Salsa. Another shortcut that works. It adds flavor, texture, and saves you from extra chopping.
• Black beans. The base of it all. Pinto or kidney beans work too, but black beans hold up best here.
• Cheese. Go for something that melts well and has a little sharpness.
• Tortillas. I usually reach for flour, but corn works just as well—use what you love.

How to Prepare These Crispy Baked Black Bean Tacos

The best part of this recipe is that the filling can be made days in advance. When you’re ready to eat, all that’s left is assembling and crisping the tacos. The black bean filling is deeply savory and smoky, and honestly works far beyond tacos. Use it for nachos, grain bowls, or anything that needs a little extra substance during the week.

Build Flavor First (It Matters)

This is where the magic happens. Trust me, it’s worth taking a few extra minutes here.

• Start with the onions. Cook them until soft and just golden. This adds a subtle sweetness and gives the filling that cooked-all-day flavor.
• Cook the tomato paste. Let it deepen to a brick red before moving on. This removes any sharpness and adds richness.
• Bloom the spices. Stir them into the aromatics and let them get fragrant. It’s a small step that makes a big difference.

Get the Texture Right

The goal: thick, scoopable, and not watery (so your tacos stay crisp).

• Use the bean liquid. Add the beans with their liquid—it keeps everything creamy without needing anything extra.
• Mash as you go. Use the back of a spoon to smash the beans in the pan. Cook until the mixture thickens and the excess liquid cooks off.

Assemble + Crisp

• Layer strategically. Add cheese to the edges of the tortilla so it crisps directly against the pan.
• Don’t skip the second layer of cheese. Once cooked, open the tacos slightly and add a bit more cheese. Let it melt slowly for that perfect finish.

How to Get Them Extra Crispy

• Let the pan do the work. Don’t move the tacos around too much. Give them time to sit and develop that golden, crispy edge.
• Cheese goes on the edges. Let a little cheese spill out onto the pan—it crisps up and creates that perfect, lacy texture.
• Don’t overcrowd the pan. Cook in batches if you need to. Too many tacos at once = steam, not crisp.

What to Serve with These Crispy Baked Black Bean Tacos

These tacos absolutely hold their own, but if you’re making a night of it, this is where it gets fun. Think: a simple taco bar with a few really good sides.

• Guacamole. You can’t go wrong here. Keep your guac classic, or go for something a little more interesting, like this Indian street corn-inspired version.
• Avocado crema. My go-to recipe. It’s smooth, bright, and makes everything taste better.
• Salsa. If you’re not making your own, a really good store-bought option is more than enough.
• Corn salad or chopped salad. Something crisp and fresh to offset the richness and bring everything together.

Crispy Black Bean Tacos

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• Author: Suruchi Avasthi
• Total Time: 40 minutes
• Yield: 4

Print Recipe

Pin Recipe

Description

A quick, satisfying smashed black bean taco built for busy weeknights.

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Ingredients

Units USM

• 1 small yellow onion, finely chopped
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon taco seasoning
• 1/4 cup salsa of choice
• 1 can of black beans
• for assembly: tortillas and cheese of choice

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Instructions

1. Build the filling. Heat a drizzle of oil in a large pan over medium heat. Add the onion with a pinch of salt and cook until softened and lightly golden, about 5–7 minutes.
2. Stir in the garlic and tomato paste. Cook until the tomato paste deepens to a brick red. Add the chipotle peppers and taco seasoning, stirring until fragrant.
3. Pour in the salsa and black beans (including their liquid). Stir to combine and let simmer for a few minutes.
4. Using the back of a wooden spoon, begin mashing the beans directly in the pan. Continue cooking and mashing until the mixture is thick, cohesive, and most of the liquid has cooked off.
5. Assemble the tacos. Lay out your tortillas. Sprinkle cheese over one half of each tortilla. Add a spoonful of the black bean mixture, then top with a little more cheese. Fold the tortillas over to create a half-moon shape.
6. Cook until crispy. Heat a pan with a small amount of oil over medium heat. Add the tacos and cook for a few minutes per side, until golden brown and crispy, with melted cheese inside.
7. Serve. Serve warm with your favorite toppings—guacamole, avocado crema, or salsa all work. Enjoy! 

• Prep Time: 20
• Cook Time: 20
• Category: taco

Keywords: black bean, taco

The post For a Simple Weeknight Dinner, Try These Crispy Black Bean Tacos appeared first on Camille Styles.

Low-carb, high-protein and a good source of veggies, this sheet pan supper is a riff on hasselback potatoes, but features chicken stuffed with heirloom tomatoes, mozzarella and quick homemade pesto. We roast broccoli florets on the same baking sheet—cauliflower florets are a great swap too.

Active time: 15 minutes | Total time: 45 minutes

Hasselback Chicken Caprese With Roasted Broccoli

Ingredients

• cooking spray
• 1 cup (18g) basil leaves, loosely packed
• 3 tbsp (45g) olive oil, divided
• 1 tbsp lemon juice
• 2 medium garlic cloves
• 1/2 tsp salt, divided
• 4 (6 oz/170g) boneless, skinless chicken breasts
• 5 medium (350g) campari tomatoes, sliced
• 3 oz (85g) part-skim mozzarella, thinly sliced
• 3 cups (225g) broccoli florets
• 1/2 tsp black pepper

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with foil and coat with cooking spray. In a blender, combine the basil, 2 tbsp of the olive oil, lemon juice, garlic, and 1/8 tsp of the salt; blend until smooth to make the pesto.

Make vertical cuts every 1/2 inch (1.3 cm) in the chicken breasts, being careful not to cut all the way through, to create pockets. Fill each pocket with a slice of tomato and mozzarella, then spoon the pesto into the pockets. Sprinkle the chicken with the remaining 1/4 tsp salt and the pepper, and place on the prepared baking sheet.

Toss the broccoli florets with the remaining 1 tbsp olive oil, and remaining 1/8 tsp salt, and arrange on the baking sheet around the chicken. Bake until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer, about 20 minutes. Serve the chicken with the fennel on the side.

Serves: 4 | Serving Size: 1 chicken breast, 3/4 cup broccoli

Nutrition (per serving): Calories: 396; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 137mg; Sodium: 533mg; Carbohydrates: 8g; Dietary Fiber: 2g; Sugar: 3g; Protein: 46g

Nutrition bonus:  Potassium: 942mg; Iron: 9%; Vitamin C: 112%; Calcium: 21%; Vitamin A: 36%

Originally published August 21, 2018; Updated May 2026

The post Hasselback Chicken Caprese With Roasted Broccoli 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.

Grilling peaches makes them extra juicy and sweet, providing a perfect counterpoint to grilled chicken and earthy French lentils in this warm, main course salad. Dark green French lentils hold their shape while cooking, which makes them ideal for salads. Find them in the bulk section of the supermarket.

 Active time: 15 minutes | Total time: 1 hour, 15 minutes

Grilled Chicken, Lentil and Peach Salad

Ingredients

• 1/2 cup (95g) French green lentils (lentils du puy)
• 3 cups (720g) water 
• 3/4 tsp salt, divided
• 2 1/2 tbsp olive oil
• 2 tbsp shallots, finely chopped
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 garlic cloves, finely chopped
• 1/4 tsp black pepper
• 4 (6 oz./170g) boneless skinless chicken breasts
• 2 large (175g)  peaches, halved and pitted
• 1/2 cup (12g) loosely packed mint leaves, torn
• 1/2 cup (12g) loosely packed basil leaves, torn

Directions

In a small saucepan, combine the lentils with 3 cups (720g) water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain. 

While the lentils are cooking, preheat a grill over medium heat (350°–450°F or 177°–232°C).

 In a medium bowl, combine the remaining 1/4 tsp salt, oil, shallots, vinegar, mustard, honey, garlic, and pepper.

Transfer 4 tbsp of the dressing to another bowl. Add the chicken and toss to coat. Let marinate for at least 30 minutes. Set the remaining dressing aside for serving.

 Place the chicken and peach halves (cut side down) on the grill. Cook the chicken for about 5 minutes per side, or until it reaches 165°F (74°C). Grill the peaches for about 5 minutes, until lightly charred and softened.

Transfer the chicken and peaches to a cutting board and let rest for 5 minutes. Slice the chicken and cut the peaches into bite-size pieces.

Divide the warm lentils among 4 plates. Arrange the chicken and peaches over the top, then sprinkle with mint and basil. Drizzle each salad with 1 1/2 tbsp of the remaining dressing and serve warm.

Serves: 4 | Serving Size: 1/4 of the lentils, 1 chicken breast, 1/2 peach, 1/4 cup herbs, 1 1/2 tablespoons dressing

Nutrition (per serving): Calories: 490; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 145mg; Sodium: 617mg; Carbohydrate: 27g; Dietary Fiber: 8g; Sugar: 12g; Protein: 59g

Nutrition Bonus: Potassium: 640mg; Iron: 15%; Vitamin A: 13%; Calcium: 5%

Originally published July 2018; Updated May 2026

The post Grilled Chicken, Lentil and Peach Salad appeared first on MyFitnessPal Blog.