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.

Sometimes I wish I were the kind of person who could just grab a bite to eat without feeling a little high-maintenance. A night out would definitely be simpler if I didn’t have to ask about gluten-free options or meatless swaps on the menu. But after years of trial, error, and paying close attention to how different foods make me feel, I’ve learned what helps my body feel its best. More often than not, that looks like meals built around low-carb, high-protein vegetarian recipes.

And while there are far more options now than there used to be, I still prefer cooking at home and finding recipes that support my nutritional goals while actually tasting good, too. That balance can be surprisingly tricky to strike. So if you’re looking for satisfying vegetarian meals that are rich in protein, lower in carbs, and full of flavor, you’re in the right place.

The Best Vegetarian Protein Sources

Before we roll into the low-carb high-protein vegetarian recipes I found, I wanted to share a cheat sheet with a few of my go-to vegetarian protein sources that might help you on your plant-based eating journey:

Chickpeas: almost 11 grams protein / 35 grams carbohydrates per cup (cooked) 

Paneer (an unaged Indian cheese made from curdled milk and acid): 21 grams protein / 3.5 grams carbohydrates per 3.5 ounce serving

Tofu: 8 grams protein / 3.5 gram carbohydrates per 2 ounce serving 

Black Beans: 19 grams protein / 40 grams carbohydrates per cup (cooked)

Lentils: almost 18 grams of protein / approximately 40 grams carbohydrates per cup (cooked)

Eggs: 6 grams protein / 0.6 grams carbohydrates per egg (cooked)

Tempeh (a fermented soybean product): 34 grams of protein / 13 grams carbohydrates per cup

Halloumi (a brined cheese that originated from Cyprus):  7 grams of protein / 0 grams carbohydrates per one-ounce serving

19 Low-Carb High-Protein Vegetarian Recipes

When I was asked to share my favorite low-carb, high-protein vegetarian recipes, I welcomed the excuse to dig through my personal archive. As a vegetarian, I’ve found that most recipes tend to check only two of the three boxes: they’re low-carb and plant-forward but light on protein, or they’re packed with vegetarian protein sources and also loaded with carbs. As I mentioned, it can be a challenge, albeit a delicious one.

With that in mind, I rounded up the recipes I come back to again and again. Each one is satisfying, flavor-forward, and checks the boxes that matter most: 1) high in protein, 2) low in carbs, and 3) completely vegetarian. From cottage cheese and Greek yogurt to tofu, eggs, and lentils, these are the kinds of ingredients that make vegetarian cooking feel both nourishing and realistic. Let’s get into it.

Cucumber Crispy Rice Salad

If you’re looking for a vegetarian lunch that doesn’t feel like an afterthought, this is it. The combination of fresh cucumbers, crispy rice, herbs, and creamy miso dressing makes every bite feel exciting, while the protein-rich base gives it the substance of a true meal.

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Vegan Coconut Dal

Few meals hit the sweet spot between ease and comfort quite like this one. The fragrant spices, tender lentils, coconut milk, and kale create a cozy vegetarian dinner that’s full of flavor and especially great for meal prep or leftovers. 

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Tomato Soup Daal

This tomato soup daal is proof that the best recipes sometimes come from a little creativity in the kitchen. It’s warm, flavorful, and filling, with lentils adding plant-based protein and fiber that make it feel much more substantial than your average bowl of soup.

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Loaded Vegetarian Taco Salad

Craveable enough to break you out of any lunch rut, this vegetarian taco salad is all about bold flavor and contrast. We love it because it feels hearty and protein-rich thanks to the tofu, but still fresh and customizable with all the toppings layered on top.

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Zucchini Ribbon Salad

Simple ingredients really shine in this zucchini ribbon salad. It’s refreshing and naturally lower in carbs, but the avocado, goat cheese, and pistachios give it the richness and staying power that make it worth coming back to.

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Broccoli Caesar Salad

For anyone who likes their salads with a little more substance, this one is such a standout. The broccoli brings crunch and staying power, while the tahini, miso, capers, parmesan, and toasted breadcrumbs create the kind of bold, Caesar-inspired flavor you’ll want on repeat.

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Vegetarian White Chickpea Chili

We love this white chickpea chili because it delivers everything you want from a cozy vegetarian dinner: it’s hearty, protein-packed, and full of flavor without requiring a trip to the store. Between the chickpeas, crumbled tofu, and warming spices, it’s the kind of one-pot meal that feels both nourishing and satisfying—and the leftovers are every bit as good the next day.

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Caramelized Onion and Spinach-Stuffed Portobello Mushrooms

Sure, any vegetarian has had their fair share of portobello mushrooms. But trust me: this is not at all like the rubbery, watery ‘shrooms of yore. It’s the mozzarella, parmesan, and crispy breadcrumbs that set this dish apart.

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Spring Onion & Goat Cheese Quiche

Quiche: it’s not just for breakfast anymore. Satisfy your craving for a hearty meal with this low-carb everything-but-the-kitchen-sink vegetable quiche mixed with creamy goat cheese.

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Smoky & Spicy Cauliflower Salad

This is my go-to lunchtime salad. The smoky and spicy cauliflower (hot sauce, honey, and paprika give it all the flavor) is so easy to prepare in advance. I simply reheat it in the air fryer, then toss it with the other salad components. Feta, chickpeas, and avocado help make this salad all the more satisfying.

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Mediterranean Kale Salad

If your salad game is looking a little bland, switch things up with this Mediterranean-inspired mix. Crunchy chickpeas, creamy avocado, and crisp greens—not to mention a whole block of feta. Yes, this is protein-packed perfection.

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Spicy Turkish Eggs Breakfast Bowl

Turkish eggs are making their way across the social space, trending on all the platforms I find myself on. But these are more than a passing moment—they deserve a permanent spot in your breakfast and lunch rotation. A simple, spicy Greek yogurt base topped with perfectly-poached eggs. Obviously, a crunchy, toasty bread (take your pick) is the perfect utensil replacement.

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Green Shakshuka

Traditional shakshuka features a spicy, tomato-based sauce. But in the spirit of switching things up every so often, this version leans on spinach and cream for a vibrant, fresh-tasting spin. If your fridge needs a good clean-out, this is the recipe to make.

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Avocado Caprese Salad

A gorgeous mix of perfectly ripe avocado, tomatoes at their peak, fresh-torn basil, and creamy burrata, all topped with a big pinch of flaky salt. This is caprese with the volume turned up—you’re going to love it.

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Asparagus, Potato, & Goat Cheese Frittata

Frittatas are the ultimate fridge clean-out recipe. Load up your pan with whatever veggies are on their last legs. In this recipe, it’s packed with plenty of spring veggies (think: mushrooms, baby potatoes, and onion) and finished off with creamy, tangy goat cheese. It’s a perfect breakfast, lunch, or dinner meal.

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Crispy Torn Halloumi Salad

This salad has everything. Texture, color, and yes—protein. It’s a delicious lunchtime staple, combining creamy avocado, crisp and crunchy cucumber, and plenty of herbs.

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Spicy Watermelon Feta Salad

This super simple recipe gives all the romanticize-your-life, al fresco vibes. And though I’d recommend serving it alongside a more satisfying main, the feta gives a nice boost of protein for a well-rounded meal.

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This Charred Cabbage With Cashew Cream

That’s right—cabbage is the newest “unsexy” veg we’re making cool again. Camille brilliantly roasts the cabbage until it’s caramelized and charred. It plays perfectly with the plant-based, tahini-laced cashew cream.

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Paneer Tikka Kebabs

Think kebabs are just for summer outdoor hangs? Think again. These paneer tikka kebabs can be assembled quickly, and the garam masala, cumin, and chili powder add delicious, spicy interest. They’re tasty all year round.

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This post was last updated on April 11, 2026, to include new insights.

The post 19 Vegetarian Recipes That Are Surprisingly High-Protein appeared first on Camille Styles.

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.

This easy, flavor-packed dinner can be assembled in the morning in your slow cooker so you have dinner waiting for you when you get home. The tomatillos cook down into a tangy stew that gets a kick of heat from jalapeño and canned green chilies, while the boneless skinless chicken thighs become tender and practically fall apart when you shred them. Serve the chili verde over a bed of steamed rice with your favorite toppings, or with warm tortillas for dipping. We like to top it with a dollop of Greek yogurt for added creaminess.

This is a recipe you can mold to your nutritional needs. You can alter the nutrition by intentionally choosing toppings — add avocados and Greek yogurt if you want to bump up the calories, or radishes if you want extra flavor and crunch without adding many calories. You can also add a can of white beans for extra protein and fiber (1).

Active time: 25 minutes | Total time: 4–6 hours, 25 minutes

Slow Cooker Chicken Chile Verde

Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680g) tomatillos, husks removed and halved or quartered, if large
• 1 small yellow onion, finely diced
• 5 garlic cloves, smashed
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro leaves, finely chopped
• 1 4-oz. can chopped green chiles
• 1 tsp cumin seeds
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb (680g) boneless, skinless chicken thighs
• 2 tbsp fresh lime juice, plus more as needed

Directions

In the insert of a 5–7-quart slow cooker, heat the oil on the sauté setting until shimmering. If your slow cooker does not have a sauté setting, heat the oil in a large nonstick skillet over moderately high heat, then transfer the contents to the slow cooker before proceeding.

Add the tomatillos and cook, stirring occasionally, for 8–10 minutes, until they begin to brown and soften. Add the onion, garlic, jalapeño, cilantro, green chiles, cumin seeds, and ½ cup water and stir to combine. 

Season the chicken thighs all over with salt and pepper and nestle them into the tomatillo mixture. Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the chicken is very tender and pulls apart easily.

Transfer the chicken to a cutting board and let rest for 10 minutes. Using two forks, shred the meat into bite-size pieces. 

Meanwhile, use the back of a large spoon or an immersion blender to mash or partially blend the tomatillos to your desired consistency. Stir the shredded chicken back into the sauce along with the lime juice and season with additional salt, pepper, and lime juice as needed.

Serve with your desired toppings and sides.

Serves: 6 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 234; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 107mg; Sodium: 379mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 6g; Protein: 24g

Nutrition Bonus: Calcium: 3%; Iron: 11%; Potassium: 690mg; Vitamin A: 5%; Vitamin C: 33%

Originally published: February 5, 2021; Updated May 2026

The post Slow Cooker Chicken Chile Verde appeared first on MyFitnessPal Blog.

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.

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.

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.

Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these delicious peppers. The Instant Pot cuts the cook time to just 6 minutes, so they can be yours any weeknight when a lasagna craving hits. Be sure to use a thin bottled marinara sauce, so the Instant Pot can create enough steam to come to pressure (Note: Thick, chunky sauces won’t work).

Active time: 15 minutes | Total time: 1 hour

Pressure Cooker Lasagna Stuffed Peppers

Ingredients

• 4 medium bell peppers
• 1 tbsp olive oil
• 1 lb 85% lean ground turkey
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium garlic cloves, minced
• 1 cup + 2 tbsp (293g) thin, no-sugar added marinara sauce, divided
• 1 cup (246g) part-skim ricotta cheese
• 1/2 cup (12g) fresh basil, chopped and divided
• 1 large egg, beaten
• 1/2 cup (57g) part-skim mozzarella, shredded
• 1/4 cup (60g) low-sodium chicken broth

Directions

Cut the top 1/2-inch off the peppers and reserve for another use. Scoop out the seeds and white membranes inside the peppers and discard.

Put the olive oil in the Instant Pot, select saute, and adjust to high heat. When the oil is hot, add the ground turkey, Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the turkey is cooked through to an internal temperature of 165°F, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Press Cancel. Add 2/3 cup marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara sauce evenly into the peppers and set aside.

In a medium bowl, stir together the ricotta, half of the basil, and the egg until thoroughly combined.

Spoon the ricotta mixture into the peppers. Spoon the remaining meat sauce into the peppers over the ricotta, making sure to scrape the pot clean. Sprinkle the mozzarella on top of each pepper, pressing the cheese down slightly so it stays inside the peppers.

Pour the remaining 1/2 cup marinara sauce and the chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot. Place a trivet with handles in the pot and arrange the peppers on the trivet, cheese-side up. Lock the lid and turn the pressure valve to sealing. Select Pressure Cook, adjust to high pressure, and cook for 6 minutes.

When the cooking time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Remove the trivet from the pot.

Select Saute and adjust to high heat. Simmer the sauce, stirring occasionally, until slightly reduced, about 2 minutes. For browned, bubbly cheese, place the peppers under a high broiler for 2–3 minutes. Spoon the sauce over the peppers, garnish with the remaining basil, and serve.

Serves: 4 | Serving Size: 1 pepper, 3 tbsp sauce

Nutrition (per serving): Calories: 442; Total Fat: 28g; Saturated Fat: 9g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 5g; Cholesterol: 169mg; Sodium: 745mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 10g; Protein: 33g

Nutrition Bonus: Vitamin D: 8%; Calcium: 32%; Potassium: 864mg; Vitamin A: 11%; Vitamin C: 196%

Originally published February 2020; Updated May 2026

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Collagen-rich and deeply flavorful, there’s a reason this thrifty cut is a favorite of home cooks and chefs alike. Oxtail contains meat, bones and cartilage, which melt into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are at least 2 ½-3 inches or larger in diameter for the best value.

RD Tip: If oxtail is hard to find, you can swap them out with just about any meat-on-the-bone, like short ribs, beef shanks, or even bone-in chicken thighs.

Slow Cooker Braised Oxtail and Carrots

Ingredients

• 4 lb. (1814g) oxtails
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 3 tbsp no salt-added tomato paste
• 1/2 cup (113g) dry red wine (such as Pinot Noir or Merlot)
• 2 cups (360g) low-sodium beef broth
• 1 tsp granulated garlic or garlic powder
• 2 bay leaves
• 1 small sprig rosemary 
• 1 large yellow onion, chopped
• 3 large carrots (475g), cut into 1/2-in. thick coins
• 2 celery stalks, sliced
• 1 large parsnip, chopped
• 2 tbsp cornstarch

Directions

Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan (in batches if needed, to avoid overcrowding the pan.) Cook, turning occasionally, until browned all over, about 10 minutes. Add to the slow cooker.

Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato paste. Cook, stirring constantly, about 2-3 minutes, or until it begins to brown. Add the wine and simmer for another 1 minute, scraping up the brown bits on the bottom of the pan. Add the broth, granulated garlic, rosemary and bay leaves and stir to combine.

Pour the wine mixture over the oxtails in the slow cooker. Nestle the celery and onion around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8–9 hours (or on high for 4-5 hours) until oxtail reaches an internal temperature of 190-205°F, adding the parsnips and carrots during the last 2-3 hours of cooking.

Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprig. Cover meat and vegetables with foil. Set aside.

Pour the cooking liquid into a gravy separator and let it stand for a few minutes so the fat rises; discard the fat (alternatively, pour the cooking liquid into a large measuring cup, let sit for a few minutes, then spoon the fat off the top and discard.) Pour the defatted cooking liquid into a small saucepan. Bring the cooking liquid to a boil over medium-high heat and simmer for 4 minutes.

In a small bowl, combine the cornstarch with 2 tbsp water and stir to combine. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season sauce with additional salt and pepper, if desired. Pour the sauce over the oxtails and vegetables and serve.

Serves: 6 | Serving Size: 2 medium oxtails, 2/3 cup vegetables, 1/3 cup sauce

Nutrition (per serving): Calories: 628; Total Fat: 33g; Saturated Fat: 13g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 2g; Cholesterol: 227mg; Sodium: 620mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 5g; Protein: 63g

Nutrition Bonus: Potassium: 1194mg; Iron: 49%; Calcium: 7%; Vitamin A: 25%; Vitamin C: 15%

Originally published March 10, 2020; Updated April 2026

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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.

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.

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.