Whether you’re hosting a backyard party or going to a potluck, celebrate the holiday with nine of our favorite Memorial Day recipes — easy skewers, flavorful burgers, tangy chicken wings and healthy sides and desserts.

Your Memorial Day weekend cookout will be the talk of the town!

1. EGG SALAD PROVENCAL IN LETTUCE WRAPS | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 162; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 308g; Sodium: 339g; Carbohydrate: 4g; Dietary Fiber: 1g; Sugars: 2g; Protein: 10g 

2. GRILLED HONEY LIME CHICKEN WITH COWBOY CAVIAR | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 361; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated fat: 1g; Cholesterol: 102mg; Sodium: 254mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 12g; Protein: 38g

3. GRILLED CORN AND ZUCCHINI FLATBREAD | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 256; Total Fat: 7g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 470mg; Carbohydrate: 43g; Dietary Fiber: 5g; Sugar: 5g; Protein: 10g

4. WATERMELON SALAD WITH FETA AND MINT | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 151; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 11mg; Sodium: 439mg; Carbohydrate: 15g; Dietary Fiber: 1g; Sugar: 11g; Protein: 3g

5. GREEN GODDESS HUMMUS WITH CRUDITES AND CRACKERS | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 385; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 918mg; Carbohydrate: 44g; Dietary Fiber: 10g; Sugar: 8g; Protein 11g

6. SPICY BURGER WITH TAHINI SAUCE AND HARISSA CARROT SLAW | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 398; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 70mg; Sodium: 775mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 6g; Protein: 32g

7. BALSAMIC THREE BEAN SALAD | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 331; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 357mg; Carbohydrate: 38g; Dietary Fiber: 12g; Sugar: 6g; Protein: 12g

8. TOMATO-MOZZARELLA BRUSCHETTA | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 223; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 10mg; Sodium: 255mg; Carbohydrate: 23g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g

9. BANANA SPLIT ON A STICK | MYFITNESSPAL’S RECIPES

Nutrition (per serving): Calories: 190; Total Fat: 9g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 4mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 18g; Protein: 3g

 Originally published May 2017, updated March 2026 with new recipes

The post 9 Recipes Under 400 Calories for Memorial Day Weekend appeared first on MyFitnessPal Blog.

This gluten-free pizza swaps a traditional crust for a simple sweet potato and almond flour base that pairs beautifully with smoky barbecue sauce, tender chicken, and sharp red onion.

RD tip: Packed with fiber and protein, this pizza makes a great lunch option that should help keep you full throughout the afternoon.

Active time: 25 minutes | Total time: 50 minutes

BBQ Chicken Pizza With Sweet Potato Crust

Ingredients

• 1 lb (454g) sweet potato, peeled and cut into chunks
• 1/2 cup plus 2 tbsp (62g) almond flour
• 1/4 cup (37g) gluten-free flour
• 1 large egg
• 1/4 tsp salt
• 1/4 cup low-sodium barbecue sauce
• 1 cup (110g) part-skim mozzarella, grated
• 1 1/2 cup (227g) boneless skinless chicken breast, cooked and diced
• 1/4 small red red onion, very thinly sliced
• 1/2 small red bell pepper, thinly sliced

Directions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Place the sweet potatoes in a microwave-safe bowl with 1/4 cup water. Cover and microwave until very tender when pierced with a fork, about 5 minutes. Drain well. Transfer to a large bowl and mash until completely smooth (you should have about 1.5 cups). Set aside and let cool to room temperature.

Add the almond flour, gluten-free flour, egg, and salt to the mashed sweet potatoes and stir to combine. Place the mixture on the prepared baking sheet and spread into a 10-by-8-by-1/2-inch (25 cm by 20 cm) rectangle using an offset spatula. Bake until the base is dry to the touch and beginning to brown on the edges, about 25 minutes.

Spread the barbecue sauce evenly over the pizza base. Top with the chicken, then arrange the onions and bell pepper evenly over the top. Sprinkle the cheese over everything. Bake until the cheese is bubbly and golden, about 10 minutes. Cut into squares and serve.

Serves: 4 | Serving Size: 1/4 of a pizza

Nutrition (per serving): Calories: 443; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 119mg; Sodium: 573mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 13g; Protein: 32g

Nutrition Bonus: Potassium: 969mg; Iron: 11%; Vitamin A: 55%; Vitamin C: 63%; Calcium: 8%

Originally published June 9, 2020; Updated May 2026

The post BBQ Chicken Pizza With Sweet Potato Crust appeared first on MyFitnessPal Blog.

If you ever resolved to eat more vegetables, this one-pan dish is right up your alley. The variety of vegetables contributes to hitting your vitamin A and calcium goals for the day just from this meal!

Crank up the oven and roast tofu, sweet potatoes, cauliflower and kale, and you have a veggie-rich meal. The easy tahini and lemon sauce is a tangy balance to the naturally sweet veggies.

Active time: 20 minutes | Total time: 50 minutes

Sheet Pan Tofu and Veggies in Sesame Sauce

Ingredients

• 1 14 oz. package extra-firm tofu, drained and pressed dry
• 2 cups (266g) sweet potatoes, cubed into 1/2-inch pieces
• 2 tbsp olive oil, divided
• 2 cups cauliflower florets
• 2 cups (50g) kale, chopped
• 2 tbsp tahini
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp tamari soy sauce
• 1 tbsp water
• 1 clove garlic, minced

Directions

Preheat the oven to 400°F (200°C). 

Cut the tofu into ½-inch cubes. On one rimmed baking sheet, arrange the tofu and sweet potatoes in a single layer and drizzle with 1 tbsp of the olive oil, tossing gently to coat. On a second rimmed baking sheet, arrange the cauliflower florets in a single layer and toss with the remaining 1 tbsp olive oil.

Place both pans in the oven and roast for 20 minutes, flipping the tofu and sweet potatoes once halfway through. After 20 minutes, add the kale to the cauliflower pan, toss to combine, and return to the oven. Continue roasting for an additional 8–10 minutes, until the sweet potatoes and cauliflower are tender and lightly browned and the kale is wilted and slightly crispy at the edges.

While the vegetables finish roasting, whisk together the tahini, lemon juice, tamari, water, and garlic in a small bowl until smooth. Pour the sauce over the warm vegetables and tofu and toss to coat evenly.

Serves: 4 | Serving Size: 1 3/4 cup

Nutrition (per serving): Calories: 305; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 407mg; Carbohydrate: 22g; Dietary Fiber: 6g; Sugar: 6g; Protein: 15g

Nutrition Bonus: Calcium: 14%; Iron: 20%; Potassium: 633mg; Vitamin A: 35%; Vitamin C: 84%

Originally published November 12, 2019; Updated May 2026

The post Sheet Pan Tofu and Veggies in Sesame Sauce appeared first on MyFitnessPal Blog.

Farrotto — farro cooked low and slow until rich and creamy — gets a hearty, nourishing upgrade in this slow cooker bowl. Tender farro simmers in savory chicken stock until thick and satisfying, then gets topped with wilted kale, savory turkey sausage, and a handful of crunchy walnuts. It’s the kind of wholesome, filling bowl that works equally well for lunch or dinner, and reheats beautifully for easy meal prep throughout the week

Active time: 10 minutes | Total time: 2 hours, 10 minutes

Slow Cooker Kale and Sausage Farrotto Bowl

Ingredients

• 1 1/2 cups farro (semi-pearled)
• 4 cups low-sodium chicken stock
• 2 cups kale, roughly chopped
• Cooking spray
• 4 Italian turkey sausage links
• 4 tbsp walnuts

Directions

Place the farro and chicken stock in a slow cooker and stir to combine. Cover and cook on low for 4 hours or on high for 2 hours, until the farro is tender and creamy.

Uncover and stir in the kale. Cover and cook for 10 minutes more, or until the greens are wilted.

Meanwhile, heat a large nonstick skillet over medium heat and coat with cooking spray. Add the sausage links and cook, turning occasionally, for 8–10 minutes or until cooked through to an internal temperature of 165°F. Transfer to a cutting board and slice into rounds.

Divide the farrotto among four bowls and top each with the sliced sausage and walnuts. Serve immediately.

Serves: 4 | Serving Size: 1 cup of farrotto, topped with 1 tbsp walnuts plus a link of sausage

Nutrition (per serving): Calories: 514; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 4g; Cholesterol: 55mg; Sodium: 747mg; Carbohydrate: 62g; Dietary Fiber: 9g; Sugar: 1g; Protein: 29g

Nutrition Bonus: Calcium: 19%; Iron: 29%; Potassium: 412mg; Vitamin C: 20%

Originally published: January 24, 2021; Updated May 2026

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This creamy smoothie tastes like a nutritious milkshake that is totally acceptable for breakfast or, better yet, after a workout. Ground flaxseeds up your fiber intake without sacrificing taste (making it great for kids or picky eaters). For this recipe you’ll want unsweetened and unsalted natural almond butter to control the amount of added sugar sugar and sodium in the smoothie. We also like to use an almond butter made with roasted almonds for a more toasty, nutty flavor.

This is a great post-workout meal as it has more than 20g of protein — the recommended minimum for a post-workout snack (1).

Active time: 5 minutes | Total time: 5 minutes

Creamy Almond Butter and Banana Smoothie

Ingredients

• 1 cup (244g) unsweetened almond milk
• 1 cup ice
• 2 medium bananas, chopped and frozen
• 2 tbsp (32g) unsalted almond butter
• 2 tbsp ground flaxseed
• 1 tbsp honey
• 2 scoops protein powder

Directions

Add all of the ingredients to a blender and process until smooth. Pour into two glasses and serve right away.

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

Nutrition (per serving): Calories: 389; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 3mg; Sodium: 191mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 25g; Protein 20g

Nutrition Bonus: Potassium: 777mg; Iron:9%; Vitamin C: 18%; Calcium: 31%

Originally published August 6, 2020; Updated January 2026

The post Creamy Almond Butter and Banana Smoothie appeared first on MyFitnessPal Blog.

Muesli is a cold porridge of oats, fruit and milk or yogurt that can be eaten immediately, or can be left to soften in the fridge overnight. However, don’t be fooled by this humble dish. Something magical happens while the muesli sits in the fridge over time, turning the oats into a soft, creamy and satisfying breakfast.

Active time: 20 minutes | Total time: 20 minutes

Coconut-Green Apple Muesli

Ingredients

• 1 1/2 cups (368g) plain 0% Greek yogurt
• 1/2 cup (122g) unsweetened coconut milk
• ¼ cup (62g) freshly squeezed orange juice
• 2 tbsp light honey or maple syrup
• ¼ tsp ground cinnamon
• ⅛ tsp kosher salt
• 1 cup (80g) rolled oats
• ½ cup (46g) sliced almonds, roasted and unsalted
• ½ cup (59g) pepitas, roasted and unsalted
• 1/2 cup (21g) shredded unsweetened coconut
• 1 large Granny Smith apple, cored and shredded

Optional garnishes

• Ground cinnamon, for sprinkling
• Honey or maple syrup, for drizzling
• Toasted shredded coconut
• Shredded apple
• Toasted chopped nuts, such as almonds, hazelnuts or walnuts

Directions

In a medium bowl, whisk the yogurt and milk with the orange juice, honey, cinnamon and salt. Fold in the oats, almonds, pepitas, coconut and apple until thoroughly combined. Scrape the muesli into four 1-cup jars with tight-fitting lids. Refrigerate at least 1 hour, preferably overnight.

Eat right out of the jar, garnished with cinnamon, honey, toasted coconut, shredded apple or toasted nuts, if desired.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 426; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 5mg; Sodium: 120mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 20g; Protein 20g

Nutrition Bonus: Potassium: 585 mg; Iron: 17%; Vitamin C: 8%; Calcium: 20%

Originally published February 8, 2020; Updated December 2025

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