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 

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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.