Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

🛒 Ingredients:

• 2 cups shredded cooked chicken

• 1 cup cottage cheese

• 8 oz mushrooms, sliced

• 2 cups baby spinach, roughly chopped

• 1/2 cup shredded mozzarella

• 1 small onion, diced

• 1 tbsp olive oil

• Salt and pepper to taste

👩‍🍳 Directions:

1️⃣ Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish and set aside.  

2️⃣ Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3–4 minutes.  

3️⃣ Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 5–7 minutes.  

4️⃣ Stir in the chopped spinach and cook just until wilted, then remove the skillet from the heat and let the mixture cool slightly.  

5️⃣ In a large bowl, combine the shredded chicken, cottage cheese, the mushroom–spinach mixture, and half of the shredded mozzarella. Season generously with salt and freshly ground black pepper and mix until evenly combined.  

6️⃣ Transfer the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining mozzarella evenly over the casserole.  

7️⃣ Bake for 20–25 minutes, or until the casserole is bubbling and the top is lightly golden.  

8️⃣ Remove from the oven and let rest for about 5 minutes before serving. Serve warm—this pairs nicely with a crisp salad.

⏰ Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

🥗 Nutrition (Per Serving – Estimated):

Calories: 262 kcal

Protein: 33 g

Carbohydrates: 6 g

Fat: 12 g

Pork Rind Snack Crackers

 

Super Low Carb Carnivore Cheddar & Pork Rind Snack Crackers Recipe:

Ingredients:

- 2 cup Crushed Pork Rinds

- 1 cup Shredded Sharp Cheddar Cheese

- 2 large Eggs

- 1 tsp Onion Powder

Instructions

1. Preheat your oven to 375°F (190°C) and get two sheets of parchment paper ready.

2. In a mixing bowl, mix together the crushed pork rinds, shredded cheddar cheese, eggs, and onion powder until everything combines into a thick dough.

3. Place the dough on one sheet of parchment paper, cover with the second sheet, and roll it out with a rolling pin until it forms a thin, even rectangle.

4. Peel off the top layer of parchment paper, then use a pizza cutter to cut lines into the dough, creating small cracker-sized squares.

5. Slide the parchment paper with the scored dough onto a baking sheet and bake for 12 to 15 minutes, or until golden brown and crispy.

6. Allow the crackers to cool completely on the tray so they harden, then break them apart along the scored lines.

Tomatini Cocktail

 

one large tomato quartered or about 12 cherry tomatoes

1 oz White Balsamic Vinegar

1/4 tsp white sugar

dash of salt 

sprinkle of  black pepper

one jigger of vodka

Blend tomatoes in blender or just mash tomatoes until extra juicy

strain thru a mesh strainer to remove seeds and skins

add all ingredients to a glass and stir until well combined

Pour over ice in a coctail glass of your choice

garnish with black pepper and a leaf of fresh basil

Tomato Basil Soup

 🍅🥣 Creamy Roasted Tomato Basil Soup

Ingredients:

• 2 lbs ripe tomatoes, halved

• 1 small onion, quartered

• 4 cloves garlic

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 4 cups vegetable broth

• 1/2 cup heavy cream

• 1/4 cup fresh basil, chopped

• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Arrange the tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and black pepper.

3. Roast for 35–40 minutes, until the vegetables are tender and lightly caramelized.

4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and sugar, then simmer for 10 minutes.

5. Blend until smooth using an immersion blender or a countertop blender.

6. Stir in the heavy cream, chopped basil, and balsamic vinegar.

7. Simmer for another 5 minutes, stirring occasionally.

8. Taste and adjust seasoning if needed. Serve hot with fresh basil and crusty bread. 🍅🌿🥣

Bourbon Espresso Old Fashion

 BOURBON ESPRESSO OLD FASHIONED

The perfect way to smart your Saturday sweet friends!!!!

INGREDIENTS

Brown Sugar Syrup (if making) 

1 cup brown sugar

1 cup water 

For the cocktail:

2 ounces bourbon

1.5 ounces (1 shot) of freshly brewed espresso 

3/4 ounce brown sugar syrup

2 dashes of chocolate bitters

INSTRUCTIONS

If making homemade brown sugar syrup (store-bought works great, too!), add the brown sugar and water to a saucepan and cook on medium until all the sugar has dissolved. Set aside and let cool. 

Brew the espresso and let it cool slightly. 

Add ice to a rocks glass and top with the bourbon, syrup, espresso, and bitters. 

Stir to combine. 

Garnish with shaved chocolate and 3 espresso beans.

Sweet Potato Cake

 Grandma's Famous Sweet Potato Butter Cake

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 ½ cups cooked and mashed sweet potato purée (roast or boil sweet potatoes, then peel and mash smoothly)

½ cup buttermilk

1 tsp vanilla extract

For the Caramelized Glaze & Topping:

½ cup (1 stick) unsalted butter

1 cup packed brown sugar

¼ cup heavy cream

A pinch of salt

Instructions:

Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Cream Butter and Sugar: In a large mixing bowl (using a hand mixer or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the mashed sweet potato purée and vanilla extract and mix until fully combined and smooth.

Combine the Batter: Gradually add the sifted dry ingredients to the sweet potato mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix on low speed until just combined; be careful not to overmix.

Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Prepare the Glaze: While the cake is baking, prepare the glaze. In a small saucepan over medium heat, combine the butter, brown sugar, heavy cream, and a pinch of salt. Bring to a low boil, stirring constantly, and cook for 2-3 minutes until the glaze is smooth, thickened, and a rich caramel color.

Cool and Glaze: Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. While the cake is still warm, carefully invert it onto a wire rack over a baking sheet (to catch any drips). Use a skewer or fork to gently poke holes all over the top surface. Slowly pour the hot caramel glaze evenly over the warm cake, allowing it to soak in and pool slightly to create that beautiful, high-gloss finish. Let the cake cool completely before slicing and serving.

Homemade Ice Cream

 Homemade Ice Cream 

2 cans Eagle Brand Sweetened Condensed milk 

8 oz Cool Whip 

1 tsp vanilla 

1/4 tsp salt 

6 cups 2% milk 

Mix all ingredients together. Mix well and pour in a gallon ice cream freezer. Freeze.   This makes a nice creamy vanilla ice cream.  ☺️