prep time: 5 MINS

cook time: 40 MINS

total time: 45 MINS

calories: 253KCAL

This Beef Taco Soup is a filling, flavorful and super satisfying one-pot meal!

yield: 8 (GENEROUS 1 CUP) SERVINGS

Table of Contents

Ingredients

1 ½ tablespoons chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

¾ teaspoon paprika

2 ¼ teaspoon ground cumin

1 teaspoon salt

1 ½ teaspoons black pepper

1 teaspoon canola oil

½ cup chopped onion

2 garlic cloves, minced

1 ½ lbs raw 95% lean ground beef

3 cups low sodium beef broth

1 (28 oz) can crushed tomatoes

3 oz 1/3 less fat cream cheese, cut into cubes

1 cup frozen corn kernels

1 ½ cups drained and rinsed canned black beans

Optional toppings (not included in nutrition info or points calculations): chopped cilantro, avocado, shredded cheese, sour cream, tortilla strips or chips, sliced scallions, etc.

Instructions

Combine the chili powder, garlic powder, onion powder, crushed red pepper, oregano, paprika, cumin, salt and pepper in a bowl and stir to combine. Set aside.

Pour the canola oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the ground beef and stir together. Cook, breaking the meat up into small pieces, until the beef is cooked through and fully broken up. Add the spice mixture from step 1 to the meat and stir to coat.

Add the broth and crushed tomatoes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the corn and black beans and stir together. Cover the pot and simmer for an additional 10 minutes.

Notes

Nutrition Information per (generous 1 cup*) serving:

 

 

253 calories, 22 g carbs, 3 g sugars, 8 g fat, 3 g saturated fat, 25 g protein, 6 g fiber

 

MyW-W SmartPoints per (generous 1 cup*) serving:

 

Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints

 

W-W Points Plus:

 

6 per (generous 1 cup*) serving

 

*When I measured the finished soup I got 9 cups, so I made it into 8 servings at around 1 1/8 cups each

🍰 Best Mother’s Crack Cake (Full Recipe)🧺 Ingredients

Cake

 

1 box yellow cake mix

 

1 small box (3.4 oz) instant vanilla pudding mix

 

4 large eggs

 

½ cup cold water

 

½ cup vegetable oil

 

½ cup brown sugar

 

½ cup white sugar

 

1 teaspoon ground cinnamon

 

½ cup chopped pecans or walnuts (optional but recommended)

• ¼ cup butter

• ½ cup white sugar

• ¼ cup water

• ¼ cup vanilla extract (yes, a full ¼ cup)

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 Instructions

1. Preheat oven to 350°F (175°C).

2. Grease a Bundt pan generously (this cake will stick if you don’t).

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3. In a large bowl, mix:

   • Cake mix

   • Pudding mix

   • Eggs

   • Water

   • Oil

4. Beat until smooth (about 2 minutes).

5. In a separate bowl, mix:

   • Brown sugar

   • White sugar

   • Cinnamon

   • Nuts (if using)

6. Layering time:

   • Sprinkle half of the sugar mixture into the bottom of the Bundt pan.

   • Pour in the batter.

   • Sprinkle the remaining sugar mixture on top.

7. 1. Bake for 45–50 minutes, until a toothpick comes out mostly clean.

   2. Let cake cool 10 minutes—don’t skip this.

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    Glaze Magic

   1. In a saucepan, combine:

      • Butter

      • Sugar

      • Water

   2. Bring to a boil, then simmer 2–3 minutes.

   3. Remove from heat and stir in vanilla.

   4. Poke holes all over the cake (use a skewer or fork).

   5. Slowly pour glaze over the cake while it’s still warm.

   6. Let it soak for 10–15 minutes, then invert onto a plate.

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 Q & A (Because Everyone Asks)

Q: Why is it called “Crack Cake”?

A: Because it’s addictively good. Sweet, buttery, moist, and impossible to stop eating.

Q: Can I make it without nuts?

A: Absolutely. Still amazing without them.

Q: Can I use a different cake mix?

A: Yellow is best, but butter cake or vanilla also work. Avoid chocolate—it changes the whole vibe.

Q: Is ¼ cup of vanilla really correct?

A: YES. Trust the process. The alcohol cooks out and leaves insane flavor.

Q: Can I make it ahead?

A: Yes! It’s even better the next day once the glaze fully settles in.

Q: How do I store it?

A: Cover tightly and keep at room temperature up to 3 days, or refrigerate up to 5 days.

Q: Can I freeze it?

A: Yep. Wrap slices tightly and freeze up to 3 months. Thaw at room temp.

Q: What makes this cake so moist?

A: The pudding mix + oil + glaze combo = unstoppable moisture.

 

 

Spinach & Feta Egg Bites

Prep time: 10 mins | Cook time: 20–25 mins | Yields: 12 muffins

 

Ingredients

8 Large Eggs

 

1/2 cup Milk (whole or 2% works best)

 

2 cups Fresh Spinach, roughly chopped

 

1/2 cup Feta Cheese, crumbled

 

1/4 cup Parmesan Cheese, shredded

 

1/4 tsp Salt (feta is salty, so don’t overdo it!)

 

1/4 tsp Black Pepper

 

Optional: 1/2 tsp Garlic powder or a pinch of red pepper flakes for heat.

 

Instructions

Prep the Oven: Preheat your oven to 375°F (190°C).

 

Line the Tin: As seen in your photo, use squares of parchment paper pushed into the muffin tin cups. This prevents sticking and gives them that “rustic” bakery look. Alternatively, grease the tin very well with olive oil or butter.

 

Whisk: In a large bowl, whisk together the eggs, milk, salt, pepper, and any extra spices until the mixture is frothy.

 

Distribute Fillings: Evenly divide the chopped spinach and crumbled feta into the bottom of the 12 muffin cups.

 

Pour: Carefully pour the egg mixture over the fillings in each cup until they are about 3/4 full. Sprinkle the Parmesan cheese on top.

 

Bake: Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and the centers are set (they shouldn’t jiggle when you move the pan).

 

Cool: Let them sit for 5 minutes before removing. The parchment paper makes them easy to lift right out!

 

Pro-Tips for Success

Avoid Sogginess: If you use frozen spinach instead of fresh, make sure to squeeze out every drop of water first, otherwise the egg bites will become watery.

 

Add-ins: Feel free to add sautéed mushrooms or sundried tomatoes to match the rich colors in your photo.

 

Storage: These keep beautifully in an airtight container in the fridge for up to 4 days. Reheat for 30 seconds in the microwave.

Full recipe>>> Ingredients

 

Makes 10–12 muffins

 

2 large ripe bananas (the spottier, the better)

 

2 cups rolled oats (old‑fashioned or quick oats)

 

2 large eggs

 

1/3 cup milk of choice (almond, oat, dairy, etc.)

 

1 teaspoon baking powder

 

1/2 teaspoon baking soda

 

1 teaspoon vanilla extract

 

1 teaspoon cinnamon (optional but recommended)

 

1/4 teaspoon salt

 

Optional Add‑Ins (choose 1–2)

 

1/4 cup chopped nuts (walnuts or almonds)

 

1/4 cup dark chocolate chips (no‑sugar if preferred)

 

2 tablespoons chia seeds or flaxseeds

 

1/4 cup blueberries or raisins

 

Instructions

 

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

 

Blend the oats in a blender or food processor until they resemble coarse flour.

 

Add bananas, eggs, milk, vanilla, cinnamon, and salt to the blender. Blend until smooth.

 

Add baking powder and baking soda, then pulse briefly to combine.

 

Fold in any add‑ins by hand if using.

 

Divide batter evenly among muffin cups (about 3/4 full).

 

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

 

Cool for 5 minutes in the pan, then transfer to a wire rack.

 

Tips for Best Results

 

Use very ripe bananas for maximum natural sweetness.

 

Do not over‑blend after adding baking soda/powder—this keeps muffins light.

 

For extra moisture, add 1 tablespoon nut butter or coconut oil.

 

Want jumbo muffins? Bake 24–26 minutes.

Vibrant Dragon Fruit & Blueberry Smoothie

Ingredients

1 cup Red Dragon Fruit: Fresh or frozen (cubed).

 

1 medium Banana: Best if frozen to get that thick, creamy texture shown.

 

1/2 cup Blueberries: Fresh for topping, or frozen for the blend.

 

1/2 to 3/4 cup Liquid: Use coconut water for a light taste, or almond milk for extra creaminess.

 

Optional sweetener: A drizzle of honey or agave if your fruit isn’t quite sweet enough.

 

Instructions

Prep the Fruit: Peel the dragon fruit and cut it into cubes. Slice the banana. If you want the smoothie to be very thick (like the one in the glass), use frozen fruit.

 

Blend: Place the dragon fruit, banana, and half of the blueberries into a high-speed blender.

 

Add Liquid: Pour in your choice of liquid. Start with 1/2 cup and add more only if the blender is struggling.

 

Process: Blend on high until completely smooth and the color is uniform.

 

Assemble: To mimic the photo’s “deconstructed” look for a guest or a photo, you can layer fresh slices of banana and dragon fruit against the inside of a glass before pouring the smoothie in, or simply top the finished drink with the extra blueberries.

 

Why this works

Dragon Fruit: High in fiber and antioxidants.

 

Banana: Provides the base “creaminess” without needing dairy.

 

Blueberries: Adds a deep, tart complexity to the sweet tropical flavor.

Skillet Cheese Bread (No-Oven Breakfast Flatbread)

Soft, flaky, pan-cooked bread filled with melted cheese—a comforting breakfast classic that never fails.

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Description

This skillet cheese bread is a tender, golden flatbread cooked entirely on the stovetop. The dough is simple, forgiving, and easy to work with, while the cheese filling melts into a rich, stretchy center. Perfect for breakfast, brunch, or a quick meal, this bread pairs beautifully with tea, eggs, or yogurt and can be customized with herbs or different cheeses.

 Ingredients

Dough

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar (optional, for flavor)

• 1 tablespoon oil or melted butter

• 1 cup warm milk or water (as needed)

Filling

• 1½–2 cups shredded cheese
  (mozzarella, cheddar, feta, or a mix)

For Cooking

• Butter or oil for greasing the pan

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Instructions

 Make the Dough

1. In a large bowl, mix flour, salt, and sugar.

2. Add oil and gradually add warm milk or water.

3. Knead until a soft, smooth dough forms (about 5–7 minutes).

4. Cover and let rest for 20–30 minutes.

Prepare the Cheese

• Grate or crumble cheese.

• Mix cheeses if using more than one for better flavor and melt.

Shape the Bread

1. Divide dough into equal balls (6–8 pieces).

2. Roll one piece into a small circle.

3. Place cheese in the center.

4. Gather edges, seal, and gently flatten.

5. Roll carefully into a medium-thin round.

 Cook

1. Heat a nonstick or cast-iron pan over medium heat.

2. Lightly grease the pan.

3. Cook bread 2–3 minutes per side until golden and puffed.

4. Brush lightly with butter if desired.

5. Repeat with the remaining pieces.

Servings

Makes: 6–8 cheese breads
Serving Size: 1 flatbread

Tips for Perfect Cheese Bread

• Resting the dough makes rolling easier.

• Don’t overfill with cheese—it can leak.

• Cook on medium heat so the bread cooks through without burning.

• Keep cooked breads covered with a towel to stay soft.

• For flaky layers, brush with butter after cooking.

 Nutritional Information (Approx. per serving)

• Calories: ~280–320 kcal

• Protein: 10–12 g

• Fat: 12–15 g

• Carbohydrates: 30–35 g

• Calcium: High (from cheese)

(Values vary by cheese type.)

 Benefits

•  Great source of calcium and protein

•  Comforting and filling breakfast

•  No oven required

•  Kid-friendly and customizable

•  Works for any meal of the day

 Q & A

Q: Can I make the dough ahead?
A: Yes! Refrigerate up to 24 hours. Bring to room temp before rolling.

Q: Can I freeze it?
A: Yes. Freeze cooked breads, reheat in a pan or toaster.

Q: What cheese works best?
A: Mozzarella for stretch, cheddar for flavor, feta for saltiness.

Q: Can I make it whole wheat?
A: Yes—replace half the flour with whole wheat flour.

Q: Is this good without cheese?
A: Absolutely—it becomes a soft, plain, flatbread.