High Protein Crepes

3 ingredients. No flour. Pancakes that actually fuel you. FLOURLESS COTTAGE CHEESE PANCAKES RECIPE High-Protein | No Flour | Quick Breakfast or Snack Quick Description: These flourless cottage cheese pancakes are soft, crepe-like, and naturally high in protein. Made with just 3 ingredients, they’re the perfect fuel for mornings, snacks, or dessert — minus the bloat and carb crash. Servings & Nutrition: Yield: ~6 pancakes Prep Time: 3 minutes Cook Time: 10 minutes Total Time: ~13 minutes Protein (per 2 pancakes): ~18–20g Carbs: ~4–5g WW Points: ~2–3 per serving (depends on sugar used) Ingredients: 200g cottage cheese (~¾ cup, small curd or whipped) 2 large eggs 1 tbsp sugar or sweetener (optional) Optional Flavors: 1 tsp vanilla extract Pinch of cinnamon or nutmeg Zest of lemon or orange 1–2 tbsp protein powder (vanilla or unflavored) Optional Toppings & Fillings: Greek yogurt, nut butter, sugar-free jam Cream cheese + berries Cocoa drizzle + crushed nuts Instructions: 1. Blend the Batter Add cottage cheese, eggs, and sugar to a blender or food processor. Blend until completely smooth and pourable. 2. Heat the Pan Heat a nonstick skillet over medium-low heat. Lightly grease with cooking spray or butter. 3. Cook the Pancakes Pour 2–3 tbsp batter per pancake into the pan. Use the back of a spoon to spread into a thin circle. Cook for 2–3 minutes per side, flipping gently once edges lift easily. 4. Fill or Stack & Serve Roll with your favorite filling or stack and top with fruit, syrup, or cream. Variations: Savory Version: Skip sugar, add salt, herbs, and fill with smoked salmon or avocado. Chocolate Pancakes: Add 1 tbsp cocoa powder + sugar-free chocolate chips. Protein Boost: Add 1 scoop vanilla whey or plant protein to batter. Tips: Don’t skip blending — it smooths the curds for a crepe-like texture. Use medium-low heat to prevent burning and allow gentle browning. If the batter is too thick, thin it with 1–2 tbsp almond milk. Storage: Refrigerate for up to 3 days, stacked with parchment between. Reheat in a nonstick skillet or microwave for 30 seconds. Freezes well — roll with filling, freeze, and toast later!

Pumpkin Dip or Treat

 Mix 1 can pumpkin purée with ½ tbsp pumpkin pie spice, 1 packet sugar-free cheesecake pudding mix, and 1 container Cool Whip. Chill 30 mins. Serve with crushed grahams or in mini pie crusts for a cozy fall treat!

Cottage Cheese Cinnamon Roll Mug Cake

 

This mug cake is a delightful little treat that feels like a warm hug on a busy morning. Perfect for satisfying sweet cravings without the fuss, it's a quick indulgence that I can whip up while my kids are still sleeping. Plus, it’s a great way to sneak in some protein!

Ingredients:

1/4 cup cottage cheese  

1 egg  

2 tbsp almond flour (or oat flour)  

1 tbsp maple syrup or honey  

1/2 tsp vanilla extract  

1/2 tsp ground cinnamon  

1/4 tsp baking powder  

Pinch of salt  

For the Cinnamon Swirl (Optional but delicious):  

1 tsp maple syrup  

1/4 tsp cinnamon  

Optional Topping:  

1 tbsp Greek yogurt or cream cheese  

A little sweetener for a quick “frosting”  

Instructions:

1. In a small bowl or blender, combine cottage cheese, egg, almond flour, maple syrup, vanilla, cinnamon, baking powder, and salt.  

2. Blend or whisk until smooth and well combined.  

3. Lightly grease a microwave-safe mug or small bowl.  

4. Pour in the batter. If using the swirl, mix cinnamon and syrup, then drizzle or swirl it into the top of the batter.  

5. Microwave on high for 1–1½ minutes, or until the center is set but still moist.  

6. Let cool for 1–2 minutes before topping.  

7. Top with a spoonful of Greek yogurt or sweetened cream cheese for that cinnamon roll finish. Grab a spoon and enjoy!

Yields: 1 mug cake  

Prep: 5 minutes  

Cook: 1–1½ minutes  

Total Time: 6–7 minutes

Honey Butter Skillet Corn

Honey Butter Skillet Corn   

Ingredients: 

- 2 tablespoons butter (salted preferred)

- 2 tablespoons honey

- 1 bag (16 oz) frozen corn

- 2 ounces cream cheese, cut into chunks

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

Directions:

1. In a skillet pan, melt the butter and honey over medium-high heat. Once melted, add the frozen corn and cook for 5-8 minutes, stirring occasionally, until the corn is cooked through.

2. Add the chunks of cream cheese, salt, and black pepper to the skillet. Stir everything together and let it cook for another 3-5 minutes, stirring occasionally, until the cream cheese is melted and the mixture is well combined.

3. Serve the Honey Butter Skillet Corn immediately. Any leftovers can be stored in a covered container in the fridge

Creamy Parmesan Italian Sausage Ditalini Soup

 Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 lb Italian sausage (turkey or chicken sausage as a pork alternative)

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions:

Cook the Sausage

In a large pot, heat the olive oil over medium heat.

Add the Italian sausage, breaking it into small crumbles, and cook until browned.

Remove the sausage from the pot and set aside.

Sauté the Vegetables

In the same pot, add the diced onion, minced garlic, sliced carrots, and chopped celery.

Sauté for about 5 minutes, until the vegetables are softened.

Add Broth and Herbs

Pour in the chicken broth and stir in the oregano and basil.

Bring the mixture to a boil.

Cook the Pasta

Add the Ditalini pasta to the boiling broth.

Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy

Lower the heat to medium.

Stir in the cooked sausage, heavy cream, and grated Parmesan cheese.

Simmer for 5 minutes, allowing the soup to thicken slightly.

Add Spinach

Stir in the fresh spinach until it wilts into the soup.

Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley if desired.

Cooking Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Butterscotch pumpkin bread

 Butterscotch Pudding Browned Butter Pumpkin Bread 

Ingredients:

For the Pumpkin Bread:

1/2 cup unsalted butter 

1 cup canned pumpkin puree 

1 box (3.4 ounces) instant butterscotch pudding mix 

1/2 cup brown sugar, packed 

1/2 cup granulated sugar 

2 large eggs 

1 and 1/2 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

Directions:

Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan. 

In a small saucepan, melt butter over medium heat until browned and fragrant. Set aside to cool. 

In a large bowl, combine pumpkin puree, butterscotch pudding mix, brown sugar, granulated sugar, and browned butter. Mix well. 

Beat in eggs one at a time. 

In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. 

Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. 

Pour batter into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. 

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

Prep Time: 20 minutes | Cook Time: 65 minutes | Total Time: 1 hour 25 minutes

Kcal: Approximately 280 kcal per serving | Servings: 10 servings

Zucchini lasagna in muffin tins

 Welcome back to Stupid Simple Sundays!

(265 calories, 22g protein, 5g carbs per muffin)

If you can’t give up lasagna but you’re trying to get in shape, these are for you. So simple and so good. Full recipe

Recipe:

 • 1 lb 93/7 ground beef

 • 1 jar Rao’s Marinara (or homemade)

 • 4 oz mozzarella cheese

 • 1 zucchini

Steps:

 1. Slice zucchini thin

 2. Cook ground beef, season to taste

 3. Add marinara, stir

 4. Grease 6-cup muffin tin

 5. Layer: cheese → zucchini → meat mixture

 6. Bake at 400°F for 25 mins

 7. Cool & enjoy