Cheesy Beef and Potato Casserole Recipe

Ingredients

Serves 6-8

• 4 medium potatoes (peeled and cut into chunks)
• Water (enough to boil potatoes)
• 1 tsp (5 g) salt (for boiling potatoes)
• 1 medium onion (finely chopped)
• 1-2 tbsp olive oil (for cooking)
• 1-2 cloves garlic (minced)
• 1 carrot (diced)
• 2 stalks celery (diced)
• 450 g (1 lb) ground beef
• Salt and black pepper (to taste)
• ½ tsp (2.5 g) smoked paprika
• 1 zucchini (thinly sliced)
• 150 g (⅓ lb) cherry tomatoes (halved)
• 28 g (2 tbsp) butter
• 28 g (2 tbsp or 1 oz) all-purpose flour
• 240 ml (1 cup) milk
• Fresh dill (chopped, to taste)
• 113 g (4 oz) mozzarella cheese (shredded)

Step-by-Step Instructions

1. Cook the Potatoes

Start by peeling and cutting the potatoes into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat. Allow the potatoes to cook for 20-30 minutes until they are fork-tender.

Once the potatoes are cooked, drain the water and mash them until smooth. Set the mashed potatoes aside while you prepare the rest of the casserole.

2. Prepare the Meat Filling

In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Next, add the diced carrot and celery to the pan, cooking for 5-7 minutes until softened. These vegetables add both flavor and texture to the casserole.

Add the ground beef to the pan, breaking it up with a spatula as it cooks. Continue to cook until the beef is browned and no longer pink. Season the mixture with salt, black pepper, and ½ teaspoon of smoked paprika for a subtle smoky depth.

Once the beef is cooked through, stir in the thinly sliced zucchini and halved cherry tomatoes. Cook for an additional 5 minutes until the vegetables are soft and everything is well combined. Set the meat and vegetable mixture aside.

3. Prepare the White Sauce

In a small saucepan, melt 28 grams (2 tablespoons) of butter over medium heat. Once melted, stir in the flour and cook for 1-2 minutes to form a roux. This step helps thicken the sauce while adding a rich, nutty flavor.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook the sauce, stirring constantly, until it thickens to a creamy consistency, about 5 minutes. Season the sauce with salt and pepper, then stir in the freshly chopped dill for a bright, herby flavor. Set the sauce aside.

4. Assemble the Casserole

Preheat your oven to 180°C (350°F).

In a large casserole dish, spread the mashed potatoes evenly across the bottom, creating a thick, comforting base. Next, spoon the meat and vegetable mixture over the mashed potatoes, ensuring an even layer.

Pour the prepared white sauce over the top of the beef and vegetables, allowing it to seep through the layers and bind everything together. Finally, sprinkle the shredded mozzarella cheese evenly over the entire casserole, adding a layer of cheesy goodness that will melt to perfection in the oven.

Creamy Peanut Butter Fudge

This is a rich, melt-in-your-mouth fudge that uses the heat from the melted butter and peanut butter to “cook” the powdered sugar into a smooth, fudge-like consistency.

• Prep time: 10 minutes

• Chill time: 1–3 hours

• Yields: One 8×8 inch pan (approx. 36-64 squares)

Ingredients

• 1 lb (16 oz) Powdered sugar (Sifted)

• 1 ¼ cups Unsalted butter

• 1 ½ cups Creamy peanut butter

• ½ tsp Kosher salt

• 1 ½ tsp Vanilla extract

Instructions

1. Prepare the Sugar: Sift the powdered sugar through a fine-mesh strainer into a large, heat-proof bowl. This ensures there are no lumps in your finished fudge.

2. Melt and Combine: In a medium saucepan, combine the unsalted butter and creamy peanut butter. Place over medium heat. Whisk constantly until the mixture is fully combined and small bubbles begin to appear around the edges (about 3 to 5 minutes).

3. Season: Remove the pan from the heat. Immediately stir in the kosher salt and the vanilla extract.

4. Mix: Pour the hot peanut butter mixture directly over the sifted powdered sugar. Using a sturdy spatula, mix vigorously until the sugar is completely incorporated and the mixture is glossy and smooth.

5. Set: Line an 8×8-inch baking pan with plastic wrap (leave some overhang on the sides for easy lifting). Pour the fudge into the pan and smooth the top. Fold the excess plastic wrap over the top to cover it.

6. Chill: Refrigerate for 1 to 3 hours. You want it firm enough to hold its shape when sliced, but not so cold that it becomes brittle and cracks.

7. Slice and Serve: Lift the fudge out of the pan using the plastic wrap. Cut into small cubes. If it feels too hard to cut, let it sit on the counter for 10 minutes to soften slightly.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1¾ cups buttermilk (or milk + 1½ tbsp lemon juice)
• 2 large eggs
• ¼ cup melted butter (or oil)
• 1 tsp vanilla extract

Instructions

1. Mix Dry
   • In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet
   • In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
3. Combine
   • Gently mix wet into dry just until combined.
   • Batter should be thick and slightly lumpy (don’t overmix!).
4. Rest
   • Let batter rest 5–10 minutes for extra fluffiness.
5. Cook
   • Heat a lightly greased skillet or griddle over medium-low heat.
   • Scoop ¼–⅓ cup batter per pancake.
   • Cook until bubbles form (2–3 minutes).
   • Flip and cook 1–2 minutes until golden.

 Secrets for Extra Thickness

• Use buttermilk (or milk + lemon)
• Keep heat medium-low
• Don’t press pancakes after flipping
• Thick batter = tall pancakes

 Serving Ideas

• Butter + maple syrup
• Honey & berries
• Chocolate chips or banana slices in batter
• Cream cheese glaze or Nutella

Creamy Avocado & Banana Energy Smoothie

This recipe creates a thick, velvet-like texture. Because the ingredients (avocado and almonds) are quite dense, you will need a liquid base to help it blend smoothly.

Ingredients

• 1 Ripe Avocado: Pitted and peeled.

• 2 Bananas: Best if they are spotty/ripe for natural sweetness.

• 10 Raw Almonds: You can use them whole or soak them in water for an hour beforehand for a smoother texture.

• 1 to 1.5 cups Liquid: Use water, coconut water, or your favorite milk (almond, oat, or dairy).

• Optional: A drizzle of honey or a pinch of cinnamon for extra flavor.

Instructions

1. Prep the fruit: Slice the avocado in half, remove the pit, and scoop the flesh into your blender. Peel the bananas and break them into chunks.

2. Add the base: Add the almonds and your choice of liquid. Start with 1 cup; you can add more later if you prefer a thinner consistency.

3. Blend: Secure the lid and blend on high until the mixture is completely smooth. If you are using whole raw almonds, it may take an extra 30–60 seconds to break them down fully.

4. Serve: Pour into a glass and enjoy immediately while fresh.

Pro-Tips for the Best Result

• Temperature: For a cold smoothie without watering it down with ice, use frozen banana chunks.

• Blending Power: If you don’t have a high-speed blender, you can substitute the whole almonds with 1 tablespoon of almond butter to ensure there are no gritty bits.

• Storage: Because of the avocado, this smoothie may brown slightly if left out. It is best enjoyed right after blending!

🍪 5-Minute Prep “Melt-in-Your-Mouth” Cookies

These cookies are incredibly quick to whip up and use pantry staples. The secret to the texture is the combination of oil and starch.

Ingredients

• 250 g soft margarine or butter (room temperature)

• 1 cup (90 g) powdered sugar

• 1 egg

• 110 ml sunflower oil

• 1 cup cornstarch or wheatstarch (approx. 100 g)

• 1 packet (10 g) baking powder

• 1 packet (5 g) vanilla sugar (or 1 tsp vanilla extract)

• 4 to 4.5 cups all-purpose flour (added gradually)

Instructions

1. Cream the Base: In a large bowl, combine the soft butter, powdered sugar, egg, and sunflower oil. Mix with a spatula or your hands until smooth and creamy.

2. Add Dry Ingredients: Fold in the starch, baking powder, and vanilla.

3. Incorporate Flour: Begin adding the flour one cup at a time. Knead gently until you have a soft, non-sticky dough that feels like playdough. Note: Don’t over-knead, or the cookies will be tough.

4. Shape: Take walnut-sized pieces of dough and roll them into balls. You can press them slightly with a fork to create a pattern or leave them smooth.

5. Bake: Place on a tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes.

   Tip: These cookies should stay pale/white on top; do not let them brown significantly!

6. Finish: Let them cool completely on the tray (they are very fragile when hot). Once cool, dust generously with extra powdered sugar.

Strawberry Banana & Citrus Smoothie.

Ingredients

• 1 cup fresh strawberries (hulled)

• 1 large banana (sliced, preferably frozen for extra thickness)

• 1/2 cup cherries (pitted)

• 1/2 cup fresh orange juice (approx. 1 large orange)

• 1/2 cup Greek yogurt or a milk of your choice (almond, oat, or dairy)

• Optional: A drizzle of honey or maple syrup if you prefer it sweeter.

• Optional: A few ice cubes if your fruit isn’t frozen.

Instructions

1. Prep the Fruit: Wash the strawberries and remove the green tops. Ensure your cherries are pitted to avoid any hard pieces in the blender.

2. Layer the Blender: To help your blender run smoothly, pour in the liquid (orange juice and yogurt/milk) first.

3. Add Solids: Add the banana slices, cherries, and strawberries on top of the liquid.

4. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the texture is completely velvety and pink, just like the glass in your image.

5. Serve: Pour into a tall glass and enjoy immediately while chilled.

Pro-Tips for the Best Texture

• For a thicker smoothie: Use frozen banana slices. This creates a “soft-serve” consistency without watering it down with ice.

• The Citrus Kick: If you want more zest, you can add a tiny pinch of orange zest before blending.

Baked Blueberry Cottage Cheese Breakfast Bowls
Irresistible Healthy  Blueberry Oatmeal Bars along with the estimated SmartPoints value for those following the  Weight Watchers program.

Ingredients

For the Oatmeal Base:

• 2 cups  rolled oats (about 12 SmartPoints)
• 1 cup whole wheat flour (about 4 SmartPoints)
• 1/2 cup brown sugar or coconut sugar (about 6 SmartPoints)
• 1/2 teaspoon baking powder (0 SmartPoints)
• 1/2 teaspoon baking soda (0 SmartPoints)
• 1/4 teaspoon salt (0 SmartPoints)
• 1/2 cup coconut oil or unsalted butter, melted (about 24 SmartPoints)
• 1/4 cup honey or maple syrup (about 4 SmartPoints)
• 1 teaspoon vanilla extract (0 SmartPoints)

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries (about 2 SmartPoints)
• 2 tablespoons honey or maple syrup (about 3 SmartPoints)
• 1 tablespoon lemon juice (0 SmartPoints)
• 1 tablespoon cornstarch (optional, for thickening) (about 1 SmartPoint)

Total SmartPoints

• Base: 12 (oats) + 4 (flour) + 6 (sugar) + 24 (oil) + 4 (honey) = 50 SmartPoints
• Filling: 2 (blueberries) + 3 (honey) + 1 (cornstarch) = 6 SmartPoints
• Total for the entire recipe: 56 SmartPoints

Serving Size

If you cut the bars into 12 pieces, each bar would be approximately 4.67 SmartPoints (56 SmartPoints ÷ 12 servings).

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. Prepare the Oatmeal Base:
   • In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, and salt.
   • In another bowl, mix the melted coconut oil, honey (or maple syrup), and vanilla extract.
   • Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture will be crumbly.
3. Make the Blueberry Filling:
   • In a medium saucepan over medium heat, combine the blueberries, honey (or maple syrup), lemon juice, and cornstarch.
   • Cook for about 5-7 minutes, gently stirring until the blueberries start to soften and release their juices. Remove from heat.
4. Assemble the Bars:
   • Press half of the oatmeal mixture into the bottom of the prepared baking pan to form a base layer.
   • Spread the blueberry filling evenly over the oatmeal base.
   • Crumble the remaining oatmeal mixture on top of the blueberries.
5. Bake: Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
6. Cool and Serve: Allow the bars to cool in the pan for at least 10 minutes before slicing. For best results, let them cool completely before cutting.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.

These Cheesy Taco Sticks are the perfect crowd-pleaser—crispy on the outside, packed with seasoned beef, and oozing with melted cheese. They work great as a quick dinner or a game-day snack.

Prep time: 15 mins | Cook time: 15 mins | Yields: 10–12 sticks

Ingredients

• 1 lb Ground Beef (lean is best to avoid sogginess)

• 1 packet Taco Seasoning (or 2 tbsp homemade)

• 1/4 cup Water

• 1 can (13.8 oz) Refrigerated Pizza Crust or 10–12 small flour tortillas

• 5–6 Mozzarella or Colby Jack cheese sticks (cut in half)

• 2 tbsp Butter, melted

• Optional: Garlic powder and dried parsley for the topping

• For dipping: Salsa, sour cream, or guacamole

Instructions

1. Prepare the Filling

In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat. Add the taco seasoning and water, stirring well. Let it simmer for 2–3 minutes until the liquid has thickened and coated the meat. Remove from heat and let it cool slightly.

2. Prepare the Dough

Preheat your oven to 400°F (200°C).

• If using pizza dough: Unroll it on a piece of parchment paper and cut it into 10–12 equal rectangles.

• If using tortillas: Lay them flat on your work surface.

3. Assemble the Sticks

Place a generous spoonful of the taco meat in the center of each dough rectangle (or tortilla). Top the meat with half of a cheese stick.

4. Roll and Seal

Carefully roll the dough around the filling, tucking in the ends to ensure the cheese doesn’t leak out while baking. Place the sticks seam-side down on a baking sheet lined with parchment paper.

5. Add the Topping

Brush the tops of the sticks with melted butter. If you like, sprinkle a little garlic powder or parsley on top for extra flavor and color.

6. Bake

Bake for 10 to 12 minutes, or until the crust is golden brown and crispy.

Pro Tip: If you want an extra-crispy exterior, you can lightly pan-fry the sticks in a little oil for 1–2 minutes per side instead of baking them.

Servings: 6 bagels
Total Time: 25 minutes (Prep: 10 min | Bake: 15 min)
Difficulty: Easy
Calories per Serving: ~150 kcal (varies by diet)
Macros per Serving (approx):

• WW: Protein: 10g | Carbs: 12g | Fat: 6g | Fiber: 2g | SmartPoints: 3
• Keto: Protein: 10g | Carbs: 6g | Fat: 10g | Fiber: 2g
• Slimming : Syns: 0–2 (depending on cheese choice)
• Mediterranean: Protein: 10g | Carbs: 10g | Fat: 7g | Fiber: 2g

Introduction

Bagels are often considered indulgent, carb-heavy treats—but these Cottage Cheese Bagels flip that notion on its head. Soft, protein-packed, and low in carbs, they’re perfect for Weight Watchers, Keto, Slimming , and Mediterranean diets.

With just a few simple ingredients, these bagels are fluffy, chewy, and loaded with nutrition. They’re ideal for breakfast, a snack, or a quick sandwich base, making them versatile, wholesome, and diet-friendly.

Whether you’re craving a comforting baked treat or a quick meal prep option, this recipe delivers flavor, texture, and macro-conscious goodness in every bite.

Why You’ll Love This Recipe

• Sensory Appeal: Golden, soft exterior with a chewy, tender interior.
• Flavor Highlight: Subtle tang from cottage cheese and a slight eggy richness.
• Diet-Friendly Benefit: High in protein, low in carbs, and suitable for multiple diet plans.

Ingredients Needed

Dry Ingredients:

• 1 cup almond flour (Keto) / whole wheat flour (WW/Slimming/Mediterranean)
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients:

• 1 cup cottage cheese
• 2 large eggs
• 1 tsp vanilla extract (optional)

Topping (Optional):

• Sesame seeds, poppy seeds, or everything bagel seasoning

How to Make Our Cottage Cheese Bagels

1. Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Mix dry ingredients in a bowl: almond flour, baking powder, and salt.
3. Blend wet ingredients in a separate bowl: cottage cheese, eggs, and vanilla until smooth.
4. Combine wet and dry ingredients, mixing until a dough forms.
5. Shape into bagels: divide dough into 6 portions and roll each into a ball, then create a hole in the center.
6. Place on prepared tray and sprinkle toppings if desired.
7. Bake for 15–18 minutes until golden brown. Cool slightly before serving.

Storage & Serving Suggestions

• Storing: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Freezing: Freeze cooked bagels for up to 2 months; thaw overnight in the fridge or reheat in the oven.
• Serving Pairings: Top with smoked salmon, avocado, low-fat cream cheese, or fresh vegetables for a Mediterranean twist.

Tips & FAQs

Q1: Can I make these completely Keto?
Yes! Use almond flour and avoid toppings with added carbs.

Q2: Can I make them gluten-free?
Absolutely. Use almond or coconut flour and ensure all other ingredients are gluten-free.

Q3: Can I add flavor variations?
Yes! Add garlic powder, herbs, or cinnamon for a savory or sweet twist.

Q4: Can these be used for sandwiches?
Yes! Slice them horizontally and fill with your favorite protein or veggies.

Q5: How do I get a chewier texture?
Blend cottage cheese and eggs thoroughly and avoid overbaking to maintain softness.

Grandma’s Italian Yogurt Cake

Prep time: 15 mins | Bake time: 35-40 mins | Yield: 1 Ring Cake (22-24cm)

Ingredients

• 3 eggs

• 1 pot of yogurt (125g)

• 1 jar of sugar (70g)

• 0.5 jar of milk (70ml)

• 3/4 jar of oil (80ml)

• 4 jars of all-purpose flour (270g)

• 11g baking powder

• 3-4 tbsp raisins

• 1 Apple (peeled and diced)

• Lemon juice and zest

• Grain sugar (for the topping)

Instructions

1. Prepare the Fruit: Place the raisins in a small bowl of warm water to soften for 10 minutes, then drain and pat dry. Toss the diced apple with a squeeze of lemon juice to prevent browning.

2. Mix the Batter: In a large bowl, whisk the eggs and sugar until pale and frothy. Stir in the yogurt, milk, oil, and lemon zest.

3. Incorporate Dry Ingredients: Sift the flour and baking powder into the wet mixture. Fold gently until smooth and no lumps remain.

4. Fold in Fruit: Gently fold the softened raisins and diced apple into the cake batter.

5. Assemble: Grease and flour a 22-24cm ring cake pan (bundt style). Pour the batter in evenly and smooth the top. Sprinkle a generous layer of grain sugar over the surface for that traditional Italian crust.

6. Bake: Bake at 350°F (180°C) for 35–40 minutes. The cake should be a beautiful golden brown and pull slightly away from the edges.

7. Cool: Let it cool in the pan for 10 minutes before turning it out onto a wire rack.

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• Kitchen Staples: Secret Pastry Cream for tarts and pastries

Carrot & Banana Smoothie

Ingredients

• 1 cup Carrots: Roughly chopped or sliced (as seen in the glass). For the smoothest texture, you can lightly steam them first, or use a high-powered blender if they are raw.

• 1 large Banana: Sliced. Using a frozen banana will make the smoothie extra thick and cold.

• Liquid Base: 1 cup of your choice (Water, Coconut Water, Almond Milk, or Orange Juice).

• Optional Boosters: A pinch of cinnamon, a squeeze of lemon juice, or a small knob of fresh ginger.

Instructions

1. Prepare the Carrots: If you don’t have a high-speed blender, grate the carrots or steam them for 5 minutes until slightly soft to ensure there are no “crunchy” bits in your drink.

2. Layer the Blender: Add your liquid base first. This helps the blades move freely. Add the sliced bananas next, followed by the carrot pieces.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely vibrant orange and smooth.

4. Adjust Consistency: If it’s too thick, add a splash more liquid. If you want it colder, add a handful of ice cubes and blend again.

5. Serve: Pour into a tall glass and enjoy immediately while fresh.

Why this combo works

• Carrots provide beta-carotene and fiber.

• Bananas provide natural sweetness and creaminess, eliminating the need for added sugars.

Creamy Mango Banana Smoothie

• Prep time: 5 minutes

• Servings: 1 large glass

• Texture: Thick, “soft-serve” consistency

### Ingredients

• 1 cup Frozen Mango Chunks: Using frozen mango is the secret to that thick, frost-like texture without needing ice.

• 1 Ripe Banana: (Fresh or frozen). A spotty, ripe banana provides the best natural sweetness.

• 1/2 cup Greek Yogurt: Use plain for a tangier flavor or vanilla for extra sweetness.

• 1/2 cup Milk of Choice: (Dairy, Almond, or Coconut milk).

• 1 tsp Honey or Maple Syrup: (Optional) Add only if your fruit isn’t quite sweet enough.

• Garnish: 1/2 a fresh mango, sliced into a “hedgehog” or cubes (as seen in the photo).

### Instructions

1. Layer the Blender: Start by pouring the milk and yogurt into the blender first. Adding liquids at the bottom helps the blades move more easily through the frozen fruit.

2. Add Fruit: Add the banana slices and the frozen mango chunks.

3. Blend: Start on a low speed to break up the frozen chunks, then increase to high. Blend for 45–60 seconds until completely smooth and “creamy” in appearance.

4. Adjust Consistency: * If it’s too thick, add a splash more milk.

   • If it’s too thin, add a few more frozen mango chunks or a couple of ice cubes.

5. Serve: Pour into a tall glass. Top with the fresh mango slices and serve with a reusable metal straw for that exact look!

### Pro-Tips for the Best Results

• The “Hedgehog” Garnish: To get the look in the bottom right of your photo, slice the mango “cheek” off the pit, score it into a grid pattern without cutting through the skin, and push the skin side up to pop the cubes out.

• No Added Sugar: If you use a very ripe (brown-spotted) banana, you likely won’t need any honey or sweetener at all.

• Boost It: For a breakfast version, add a tablespoon of chia seeds or a scoop of vanilla protein powder before blending.