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.

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