powerpig posted a photo:

About four years ago I build a bright red fridge with retro styling. Always meant to go back and build a matching range, and I finally got the chance to do so. And I decided to rebuild the fridge from the ground up, too!

Building guides are now available at chrismcveigh.com

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.

In this recipe, lightened-up turkey meatballs cook low and slow in an aromatic pomodoro sauce. In place of pasta, we add lacinato kale and canned chickpeas. This meal is a great one to assemble before the work or school day, then dish up when you’re ready to serve dinner. The meatballs hold well on the warm setting of your slow cooker until you’re ready to eat.

Try this recipe for dinner after a workout. Because the prep is done ahead of time, it’s the perfect opportunity to spend your evening doing a hard workout and then refuel with protein, carbohydrates and a vegetable in a hearty dish.

Active time: 20 minutes | Total time: 4–8 hours

Slow Cooker Turkey Meatballs

Ingredients

For the meatballs

• 1 tbsp olive oil
• 1 lb (454g) ground turkey
• 1/2 cup (54g) plain breadcrumbs
• 1/4 cup (25g) Parmesan cheese, finely shredded
• 1/4 cup Italian parsley, finely chopped
• 1 large egg, lightly beaten
• 1 large garlic clove, finely grated
• ¾ tsp salt
• ½ tsp dried oregano
• ½ tsp ground black pepper

For the sauce

• 2 large garlic cloves, thinly sliced
• 2 large sprigs fresh basil
• 2 (28-oz/1,588g) cans no salt added crushed tomatoes
• ½ tsp onion powder
• ½ tsp crushed red pepper flakes
• ¼ tsp salt
• ½ bunch lacinato kale, stemmed and chopped
• 1 (15-oz/425g) can no salt added chickpeas, rinsed and drained
• 1 tbsp unsalted butter

Optional garnishes (not included in nutrition totals)

• Basil leaves, torn
• freshly shredded Parmesan cheese
• Crusty bread

Directions

Drizzle the olive oil in the bottom of a 6–8-quart slow cooker.

In a large bowl, gently combine the remaining meatball ingredients. Using your hands or a 1 3/4-in ice cream scoop, portion out the meatballs and arrange in the bottom of the slow cooker. You should have about 12 meatballs.

To make the sauce, scatter the sliced garlic and basil sprigs over the meatballs, then pour the crushed tomatoes over the top. Add the onion powder and crushed red pepper and season with salt. Do not stir.

Cover the slow cooker and cook on high for 4 hours or on low for 6–8 hours, until the meatballs are cooked through and register 165°F on an instant-read thermometer. Remove basil sprigs and discard. Gently stir in the kale and chickpeas and cook on high for 30 minutes, or until the kale is wilted. Stir in the butter until melted and season the sauce with salt, if needed.

Ladle the meatballs and sauce into four shallow bowls. Garnish with torn basil leaves and freshly shredded Parmesan cheese, if desired. Serve right away, passing slices of crusty bread to mop up the sauce (optional).

Serves: 4 | Serving Size: 3 meatballs, plus 1 cup of sauce

Nutrition (per serving): Calories: 499; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 4g; Cholesterol: 147mg; Sodium: 910mg; Carbohydrate: 46g; Dietary Fiber: 15g; Sugar: 14g; Protein: 36g

Nutrition Bonus: Potassium: 1687mg; Iron: 24%; Vitamin A: 93%; Vitamin C: 28%; Calcium: 13%

Originally published September 22, 2020; Updated May 2026

The post Slow Cooker Turkey Meatballs appeared first on MyFitnessPal Blog.

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

The post Slow Cooker Turkey Sausage and Zucchini Lasagna appeared first on MyFitnessPal Blog.

powerpig posted a photo:

One of the fun things about the Retro Range is that it's properly sized for the LEGO turkey. :)

A building guide is now available at chrismcveigh.com

powerpig posted a photo:

Although I started tweaking my original two-door fridge design, eventually I decided I wanted something different; something even more retro. Going to a single-door design let me migrate to a much more functional hinge system; this in turn led to retro design elements like the integrated ice box and the "chin" at the bottom of the fridge.

The single door design also let me expand the the sizes of the shelves, both in the main cavity and on the inside of the door. And most of the food items in the fridge are brick-built, too!

A building guide is now available at chrismcveigh.com

Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.

Slow Cooker Turkey & Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (15-oz.) can no-sugar added tomato sauce
• 1 (14.5-oz.) can low sodium diced tomatoes
• 2 (15-oz.) cans low sodium kidney beans, drained and rinsed
• 1/2 cup nonfat plain Greek yogurt
• 6 oz. baked tortilla chips

Directions

Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.

Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.

Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.

Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips

Nutrition (per serving): Calories: 446; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 54mg; Sodium: 854mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 1018mg; Iron: 35%; Vitamin A: 56%; Vitamin C: 6%; Calcium: 18%

Originally published: November 8, 2019; Updated May 2026

The post Slow Cooker Turkey & Bean Chili appeared first on MyFitnessPal Blog.