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 

Feta Cheese Rolls

 Feta Rolls Ingredients:

Rhodes Dinner Rolls (thawed & risen) 

Roll out into s large rectangle 

Add layers of:

Pesto

Shredded Parmesan Cheese

Feta Cheese 

Chopped Spinach

Sundried Tomatoes

Rollup and slice like cinnamon rolls.

Olive Oil on cooking sheet.

Lay them out.

375 for 20 min

Chocolate chip cookies

 ingredients:

2/3 cup of butter

2/3 cup of shortening

1 cup white sugar 

1 cup brown sugar 

2 large eggs 

2 tsp vanilla 

3 cups flour 

1 tsp salt 

1 tsp baking soda 

1 box instant vanilla pudding mix 

1/2 bag mini semi sweet

1 bag of regular semi sweet 

Check out Our Cookbook! Mama Bells Big Family Cooking on Amazon for only $15

Warm Asian Cabbage Salad

 Warm Asian Cabbage Salad

Ingredients

2 large green cabbages

1 cube butter

2 lbs ground beef/turkey/ or sausage

2 teaspoons salt

2 teaspoons onion powder

½ teaspoon ground black pepper

2 tablespoons white wine vinegar

3 garlic cloves

1 scallion, in slices

2 teaspoons chili flakes

2 tablespoons fresh ginger, finely chopped or grated or 2 tsp powdered ginger

2 tablespoons sesame oil

Wasabi mayonnaise

1 ½ cups mayonnaise

1/2 - 1 tablespoon wasabi paste or powder

Shred the cabbage finely using a sharp knife or a food processor. Put the cabbage in a large stock pot with about 3 inches of water. Cook until about halway done.

Fry the cabbage in 1/2 cube of butter in a large frying or wok pan on medium-high heat, but don't let the cabbage turn brown.

Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.

Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.

Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.

Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving. (f your pan is not large enough, you may need to add the scallions to the cooked meat to warm up first, then put the cabbage and the meat mixture into a large bowl so you can toss and mix.

Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. I found that the above measurements using wasabi powder, were just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top. Or if you have kids, you can just stir the mayo into the whole thing and then serve.

Protein angel food cake

 Recipe ⬇️

What you need:

1 cup egg white powder

1 cup water

1 cup cottage cheese, blended

1/4 cup allulose

1 tsp vanilla extract

Pinch of salt

How to make it:

1. Preheat your oven to 350F.

2. Mix the egg white powder and water with an electric mixer until stiff peaks form (about 5 minutes).

3. Fold in the blended cottage cheese, allulose, vanilla, and salt.

4. Pour into a greased, parchment lined loaf pan. Bake for 30–40 minutes until golden and fluffy.

5. Let it cool, then top with strawberries and sugar free whipped cream

This recipe can work with liquid egg whites, it’s just not as fluffy.

High-Protein Cottage Cheese Veggie Bake

 High-Protein Cottage Cheese Veggie Bake

This veggie bake has quickly become a favorite in my household. It’s a fantastic way to incorporate protein and veggies, making it a hit for both lunch and dinner. Plus, it’s incredibly simple to prepare on those busy days!

Ingredients:

2 cups (500 g) cottage cheese  

3 large eggs  

1 cup (100 g) shredded cheddar cheese  

2 cups (300 g) frozen mixed vegetables (such as peas, carrots, and corn)  

1 tsp (5 g) garlic powder  

1 tsp (5 g) onion powder  

Salt and pepper to taste  

1 tbsp (15 ml) olive oil (for greasing the pan)  

Instructions:

1. Preheat the oven to 190°C (375°F) and grease a 23x23 cm (9x9-inch) baking dish with olive oil.  

2. In a large bowl, whisk together the cottage cheese and eggs until smooth and well blended.  

3. Add the frozen mixed vegetables, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.  

4. Pour the mixture into the prepared baking dish and spread it out evenly.  

5. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dish is set.  

6. Allow it to cool slightly before slicing into squares and serving.  

Yields: 6 servings  

Prep: 10 minutes  

Cook: 35 minutes  

Total Time: 45 minutes

Protein Cookies

 Protein Cookies!!!

These protein-packed cookies are soft, chewy, and perfect for a post-workout snack or a guilt-free treat!

Ingredients:

- 1 cup creamy peanut butter

- 1/2 cup protein powder (vanilla or chocolate)

- 1/2 cup old-fashioned oats

- 1/4 cup honey or maple syrup

- 1 large egg

- 1/2 teaspoon baking soda

- 1/2 teaspoon vanilla extract

- Pinch of salt

Optional Mix-ins:

- 1/4 cup chocolate chips

- 1/4 cup chopped nuts

- 1 tablespoon chia seeds or flaxseeds

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, honey (or maple syrup), egg, and vanilla extract. Stir until smooth.

3. Add Dry Ingredients: Add the protein powder, oats, baking soda, and salt to the wet mixture. Mix until a dough forms. If the dough is too sticky, add a tablespoon of oats or protein powder.

4. Fold in Mix-ins: Gently fold in any desired mix-ins like chocolate chips, nuts, or seeds.

5. Shape Cookies: Scoop 1-2 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet and gently flatten with a fork or your hand.

6. Bake: Bake for 8-10 minutes, or until the edges are just set. The cookies may look slightly underbaked but will firm up as they cool.

7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your protein-packed treat!

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 12 cookies | Kcal: 180 kcal

Bean and cucumber salad

 Thelma Small 

Ingredients for Cukes & Beans

½ - 12 oz. bag (or about 1 cup) green beans

5 Persian cucumbers

For the dressing

3 tablespoons olive oil

1 teaspoon salt

¼ teaspoon black pepper

Juice of 1 lemon

1 garlic clove, grated

3 tablespoons nutritional yeast

Splash of white vinegar

How to Make Cukes & Beans

Bring a large pot of water to a boil and set up an ice bath.

Trim and cut the green beans into 1” pieces, then add the beans. Boil for 1 minute, then transfer to the ice bath to stop the cooking. 

While the beans cool, chop the cucumbers and add them to a large bowl. 

In a small bowl, whisk together the dressing ingredients. 

Add the green beans to the bowl and pour in the dressing. Mix to get the veggies evenly coated with dressing. 

Serve immediately. Leftovers are great in a bowl or on toast.

Easy no-rise Bread sticks

 2 Tbsp active dry yeast

2 1/2 cups warm water

2 Tbsp sugar

2 Tbsp oil

1 Tbsp salt

6 cups all purpose flour

Knead for 10 minutes 

Cut and twist. Place on cookie sheet

Bake for 20-25 min at 350

1/2 cup melted butter (for spreading over)

Easy ice cream

 2 cups of whipping cream, 1 cup of powdered cocoa, 1 tablespoon plus 1 teaspoon of vanilla, 1 can of sweetened condensed milk. Whip it together to look like cool whip and freeze overnight. Yummy. (The vanilla will bring out the flavor and if you want vanilla ice cream, leave out the cocoa)

Tortilla Breakfast Quiche

 

Ingredients: 

2 burrito size tortillas

4 Eggs

2 tablespoons of Cottage cheese 

Salt and Pepper 

1 tsp. Fresh Thyme

2 green onions, chopped

Breakfast Sausage, cooked

Bacon, cooked and chopped

Colby Jack cheese, shredded

Chives, for garnish

Directions: 

 1. Preheat oven to 350 degrees 

 2. Place each tortilla in a 6” skillet. Crack 2 eggs in each tortilla. Adding 1 tbs of cottage cheese, salt, pepper and thyme. Whisk to combine. 

 3. Top with chopped bacon, green onions, sausage and shredded cheese. 

 4. Place in preheated oven and bake for 30 minutes or until the eggs are cooked through. 

 5. Garnish with fresh chives. 

 6. Enjoy!

30 min Dinner Buns

 30 minute buns guys !!! No resting required , dump everything into a bowl , toss in oven and the best buns you will ever make . 

I expect this to be the next viral recipe ! Seriously I’ll never been to use another bun recipe again .

Dinner buns

In a bowl add

1 cup warm water

2 table spoons yeast

2 table spoons sugar

Mix let sit 5 mins till frothy 

1/4 cup melted butter

1 egg

1 1/2 tsp salt

3 cups flour (if to sticky add 1/2 cup)

Mix well and knead for 5 minutes

Divide into 8 or 6 for larger buns

Roll into bun shapes

Put onto a Cookie sheet lined with parchment paper 

Cover and rest till oven preheat

Bake for 11 minutes at 400

Brush with butter

Cut and fill with favorite things

Enjoy

Homemade Ranch Dressing

 What you need:

1 cup cottage cheese

1 packet ranch seasoning 

2-3 tbsp mayo 

Juice of 1 lemon

Optional:

1/4 cup milk or water to thin it out 

How to make it:

1. Blend all ingredients. 

2. Store in the refrigerator for up to 2 weeks & enjoy!

Homemade ranch seasoning recipe ⬇️

½ tsp dried chives

½ tsp dried parsley

½ tsp dried dill weed

¼ tsp garlic powder

¼ tsp onion powder

⅛ tsp salt

⅛ tsp ground black pepper

Mini Pies

 Mini Pies

Ingredients:

Cooking spray

1- Puff Pastry 

1 can peach pie filling

1 can blueberry pie filling 

1 can cherry pie filling

1 egg, for an egg wash 

Sugar sprinkles

Vanilla Ice cream

Directions:

 1. Grease the inside of one regular size muffin tin and the outside of another. 

 2. Lay the puff pastry on top of the muffin tin that is sprayed on the inside. Use the other muffin tin to press on top of the dough to make wells.

 3. Add a spoonful of pie filling in each well. 

 4. Use a pizza cutter to cut into 12 separate pieces. Then pull the corners of each towards the center and press to seal in the middle. 

 6. 6. Brush with the egg wash and sprinkle with sugar sprinkles.

 7. Place in a 400 degree oven and bake for 20-25 minutes or until golden brown. 

 8. Serve with a scoop of ice cream 

Easy breakfast braid

 Easy breakfast braid

Ingredients:

 • 1 puff pastry

 • 5-6 slices cheddar cheese

 • 4-5 eggs, soft scrambled 

 • 6 slices of ham

 • 6 green pepper rings

 • 1/2 cup shredded cheese 

 • 1 egg and 1 tbs water mixed for egg wash

 • Everything Bagel Seasoning 

Directions: 

 1. Preheat oven to 400°F

 2. Lay out puff pastry. Place slices of cheddar, slices ham, scrambled eggs, green pepper rings and shredded cheese in center of the dough. 

 3. Cut diagonal lines along the left and right side of the ingredients about a 1-inch apart.

 4. Remove the corner pieces.

 5. Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.

 6. Place the braided puff pastry on a parchment paper lined sheet pan. 

 7. In a small bowl, whisk the extra egg and water to make an egg wash. Brush all over until the top of the braid until it is fully coated. Sprinkle the top with some everything bagel seasoning. 

 8. Bake for 20 - 25 minutes or until golden brown. Slice into pieces. 

 9. Yum!

Dill Pickle Cheese Ball Recipe

 Dill Pickle Cheese Ball Recipe

Ingredients:

- 16 ounces cream cheese, softened

- 4 tablespoons sour cream

- 1/2 teaspoon garlic powder

- 1 teaspoon lemon juice

- Salt and pepper, to taste

- 1 cup shredded cheddar cheese

- 1 1/2 cups chopped dill pickles

- 2 tablespoons fresh chopped dill

- 1/2 cup shredded or chopped cheddar cheese (for coating)

- 1 tablespoon fresh chopped dill (for coating)

- 1 teaspoon lemon zest (for coating)

Directions:

Homemade Bread

 ~2 cups warm milk

1 tablespoon sugar

11/2 tablespoons of yeast

Whisk and let sit for 5-10 mins

~1/4 cup of honey

1egg

1/4 melted butter

2 teaspoons of salt

6 cups all purpose flour

Kneed

Grease your bowl, cover, and let sit for 1 - 1.5 hr until doubles in size

~Divide into two

Shape

Place into greased pans

Cover for 30 mins

Bake 350 for 25 mins

OLD-FASHIONED DROP BISCUITS

DROP BISCUITS

1/4 cup Cornstarch

1 3/4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup oil

3/4 cup milk

Preheat oven to 450 degrees

Sift dry ingredients together, combine oil and milk and add to dry ingredients, mixing lightly. Drop by tablespoonfuls onto an oiled baking sheet or cast iron pan. Bake for 12 to 15 min.

Makes 12 to 14 biscuits.

Crack Breakfast Casserole

 Crack Breakfast Casserole 🥘 🍳 

Ingredients:

1 lb breakfast sausage, cooked and crumbled

1 cup cooked and crumbled bacon

2 cups shredded cheddar cheese

6 large eggs

2 cups milk

1 packet (1 oz) ranch dressing mix

1 package (28 oz) frozen hash browns

Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Spread the hash browns evenly in the prepared baking dish.

Layer the cooked sausage and crumbled bacon over the hash browns.

Sprinkle 1 1/2 cups of shredded cheddar cheese on top.

In a bowl, whisk together eggs, milk, and ranch dressing mix until well combined. Pour this mixture evenly over the casserole.

Top with the remaining 1/2 cup of cheddar cheese.

Bake uncovered for 40-45 minutes, or until the casserole is set and the cheese is melted and bubbly.

Remove from the oven, let cool slightly, and serve warm.

Prep Time: 15 min | Cook Time: 45 min | Servings: 6-8

Kcal: Approx. 450 per serving

Banana Peanut butter Chocolate Bread

3 mashed bananas

2 eggs

1sp baking powder

1 tsp vanilla 

1 cup peanut butter

Mix all together 

Pour melted Nutella on top

Swirl it together 

Back at 400 degrees for 30 min

Tator to pizza casserole

 Tater Tot Pizza Casserole 🍕🥔

Ingredients

1 pound ground beef (or Italian sausage)

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) pizza sauce

1 teaspoon Italian seasoning

Salt and pepper, to taste

2 cups shredded mozzarella cheese

1 bag (32 oz) frozen tater tots

1/2 cup pepperoni slices

1/4 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes (optional, for spice)

1/4 cup chopped fresh basil or parsley (for garnish)

Directions 📌

Preheat & Prepare – Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the Meat Mixture – In a large skillet over medium heat, cook the ground beef (or Italian sausage) with the diced onion until the meat is browned and the onion is soft (about 5-7 minutes). Drain excess grease. Add the minced garlic and cook for another 30 seconds until fragrant.

Add Sauce & Seasoning – Stir in the pizza sauce, Italian seasoning, salt, and pepper. Let it simmer for 2-3 minutes, then remove from heat.

Layer the Casserole – Spread the meat mixture evenly in the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese over the meat.

Arrange the Tater Tots – Evenly place the frozen tater tots over the cheese in a single layer. This will create a crispy top crust!

Bake – Place the casserole in the oven and bake for 30 minutes until the tater tots are golden and crispy.

Add Final Toppings – Remove from the oven and sprinkle the remaining mozzarella cheese, pepperoni slices, Parmesan cheese, and red pepper flakes on top. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

Garnish & Serve – Let the casserole cool for 5 minutes before sprinkling fresh basil or parsley over the top. Slice and enjoy!

Time & Serving Info

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes 

Servings: 6-8

Calories per Serving: 450 kcal

ENJOY

Easy Cobbler

 48oz triple berry blend

Sugar cookie mix on top

Sprinkle with cinnamon 

Sliced butter on top (1.5 sticks)

Cook for 35-40 min at 350

Broccoli Chicken Salad

 Garlic lovers, this one’s for you!

Here’s how to make it: ⬇

1. First is the sauce. This is as easy as it gets, but can take some time in the oven if you are

using garlic confit. You can either use 4tbsp roasted garlic or 4-5 tbsp garlic confit. If making

confit, you can add 1/3 to 1/2 cup garlic cloves to a small ramekin, fill to the top with olive oil,

cover it, and put it in the oven at 275F for 2 hours. Remove, and let cool before using.

2. Now that we have the garlic situation sorted out, let’s make the sauce. In a food processor

add 4-5 tbsp of just the garlic confit, 4oz feta, 4 tbsp greek yogurt, 2 tbsp mayo, 2 tbsp white

vinegar, 1/4 cup water, a generou

s pinch of salt, lots of fresh cracked black pepper. Process

well, taste and adjust.

3. Then, the salad. First, finely chop 6-8oz of raw broccoli and add it to a mixing bowl.

4. Finely dice 2 baked chicken brsts (you can use thighs or rotisserie chicken here, too). Add it

to the same bowl.

5. Finely dice 1 red onion, add it to a smaller bowl, top with cold water, and mix a couple times

over 5-10 minutes. Submerging them in cold water takes away that intense, sharp bite from the

raw onion. After its soaked for a few minutes, strain and add to the same bowl as broccoli and

chicken.

6 . Add as much sauce to the bowl as you want, toss everything together, give it a taste and

adjust as you like. Then top with some more crumbled feta, some chili flakes, or any other topping you like!

Homemad chicken nuggets

 1 can chicken

1 egg

1/2 cup of shredding cheese

Salt/pepper/garlic powder/onion powder

Air fryer on 400 for 7 min then flip and another 5.

Chocolate Chip Black Bean Muffins

 Here’s the full recipe for you! I can’t wait to hear what you think when you make them!

Chocolate Chip Black Bean Muffins

Ingredients

2 (15.5 oz) cans Black Beans, drained and rinsed, or 2¼ cups Cooked Black Beans

4 Eggs

½ cup Maple Syrup, Honey, or sweetener of choice (for lower sugar, decrease to ¼ cup or omit, if desired)

½ cup Cocoa Powder

1 Tbsp Neutral Oil 

1 tsp Vanilla Extract

1 tsp Baking Powder

¼ tsp Salt

⅓ cup Semi-sweet Chocolate Chips, Dark Chocolate Chips, or Sugar Free Chocolate Chips, optional 

Instructions

1. Preheat oven to 350° F and line a muffin tin with liners.

2. In a food processor or blender, blend together black beans and 1 egg until combined. Add remaining eggs, maple syrup, cocoa powder, oil, vanilla, baking powder, and salt and blend until completely combined, scraping the sides as needed. Stir in chocolate chips.

3. Pour batter evenly into prepared muffin tin and sprinkle with additional chocolate chips, if desired. Bake at 350° F for 25 minutes or until a toothpick comes out mostly clean. Allow to cool for 5 minutes in the muffin tin. Remove to a cooling rack and allow to cool for 10 minutes. Serve and enjoy!

Notes - Muffins can be frozen in an airtight container for up to 3 months. When ready to eat, cook in the microwave for 30 seconds or until warmed through.

Crockpot Orange Chicken

2.5 lb cubed chicken

½ c cornstarch

Coat chicken in cornstarch and lightly brown in skillet, about 3 minutes.

18 oz orange marmalade

¾ c soy sauce

1 tsp minced ginger

1 T sesame oil

1 big scoop minced garlic

1 ½ T rice vinegar

Red pepper flakes

Mix together and pour over chicken in crockpot.

Cook on low for about 3 hours.

Serve over rice with sesame seeds and green onions.

Honey Chicken and garlic plus noodles

 2 Large Chicken breasts diced 

Garlic powder 

Onion powder 

Peeper 

1/4 cup cornstarch 

Mix

Put into hot pan with some oil

Cook

Add 1/2 cup honey

1/4 cup soy sauce

1 tbsp minced garlic from jar

Cook thick Chow mein noodles separately 

Then add them all together 

Homemade Sandwich Bread

 2 cups warm milk, 

 1 tbsp sugar, 

1.5 tbsp yeast, 

whisk, 

 sit 5 minutes, 

1/4 cup honey, 

1 egg, 

1/4 cup melted butter, 

2 tsp salt, 

6 cups all purpose flour, 

5 minutes electric to kneed, 

then hand kneed, 

 put in greased bowl and cover place in warm area for 1.5 hours to double in size. 

 Separate into 2 greased loaf pans, 

cover rise again for 30 minutes, 

350 degree oven for approximately 25 minutes.

Pampered Chef Chicken Vegetable Alfredo Soup

 

5.0 (11 Reviews)

Ingredients

• 3 cups (250 mL) chopped broccoli

• 1 ½ cup (125 mL) chopped carrots

• 1 ½ cup (125 mL) chopped onion

• 1 ½ cup (125 mL) diced red bell pepper

• 3   garlic cloves, pressed

• 6 cups (500 mL) chicken broth

• 3 jars (16 oz/435 mL) prepared Alfredo pasta sauce

• 6 cups (500 mL) diced cooked chicken

• 
  

• 3 tbsp (15 mL) snipped fresh basil leaves

•  Grated fresh Parmesan cheese (optional)

Directions

Place the broccoli, carrots, onion, bell pepper and pressed garlic in a large stock pot Add the broth; and bring to a boil. Cover; and reduce the heat and simmer 5 minutes or until the vegetables are crisp-tender. Add the Alfredo sauce and chicken; simmer 5 minutes or until heated through. Remove from the heat; stir in basil. Garnish with Parmesan cheese, if desired.

Cottage cheese Banana bread

 What you need:

1 large banana, ripe

2 eggs

1 cup peanut butter, smooth

1 cup cottage cheese

1 tsp baking powder

1/4 cup sugar free chocolate chips

How to make it:

1. Preheat your oven to 350F.

2. Blend all ingredients except chocolate chips & pour in a parchment lined, greased, loaf pan. 

3. Add your chocolate chips and bake for 50-55 mins.

4. Take it out, let cool & enjoy!

Easy Ice cream

 2 cups heavy cream

Whip it til it stiffens.

Add 1 can of sweetened condensed milk 

1/2 cup cocoa. **

Freeze for 6 hrs

** 1, tsp vanilla & crushed Oreos 

Cottage Cheese Banana Bread

This moist and protein-packed banana bread combines ripe bananas with creamy cottage cheese, offering a healthier twist on the classic recipe. Perfect for breakfast or a snack!

Ingredients:

- 2 ripe bananas, mashed 🍌

- 3 large eggs 🥚

- 1/2 cup cottage cheese (full-fat or low-fat) 🧀

- 3 tablespoons maple syrup (adjust to taste) 🍁

- 2 teaspoons vanilla extract 🍦

- 2 1/2 cups almond flour 🌰

- 1 teaspoon baking soda 🥄

- 2 teaspoons ground cinnamon 🌿

- Optional: 1/2 cup chopped walnuts, chocolate chips, or blueberries 🍫🍇

Instructions:

1. Preheat Oven:

- Preheat your oven to 350°F (175°C).

- Line a loaf pan with parchment paper and lightly grease it.

2. Mix Wet Ingredients:

- In a large bowl, combine the mashed bananas, eggs, cottage cheese, maple syrup, and vanilla extract.

- Mix until smooth.

3. Add Dry Ingredients:

- Add the almond flour, baking soda, and cinnamon to the wet mixture.

- Stir until fully combined.

4. Fold in Mix-ins (Optional):

- If desired, gently fold in chopped walnuts, chocolate chips, or blueberries.

5. Pour Batter into Pan:

- Pour the batter into the prepared loaf pan, spreading it evenly.

6. Bake:

- Bake for approximately 50 minutes.

- If the top begins to brown too quickly, cover with foil after 30 minutes.

- To check for doneness, insert a toothpick into the center; it should come out clean.

7. Cool and Serve:

- Remove from the oven and allow the bread to cool in the pan for 10 minutes.

- Transfer to a wire rack to cool completely before slicing.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour | Kcal: Approximately 245 kcal per serving | Servings: 8-10 slices

Homemade Velveeta Cheese

 I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).

I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese. Do not use pre-shredded cheese.

*In answer to a lot of people. I have never learned to can, so I don't know if this would work*

A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.

To clarify what Velveeta really is:

Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.

Is Velveeta gluten free?

Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.

What is Velveeta made of?

Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…

Is Velveeta American cheese?

Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.

Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!

HOMEMADE VELVEETA (REAL CHEESE)

Recipe Credit to thespruceeats

INGREDIENTS

1 cup water

1 packet (1/4-ounce) unflavored gelatin

1/3 cup dry milk powder

1/4 teaspoon kosher salt

4 cups grated mild cheddar cheese or a combination of cheddar and Colby

LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.

Put the water in a saucepan and bring to a boil.

Combine the gelatin, milk powder, and salt in a blender and pulse to blend.

Add the boiling water to the blender and immediately pulse a few times.

Quickly add the cheddar cheese and process until smooth.

Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.

Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.

Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.