TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on.
This is a filling recipe stacked with cheese, beef, and tortilla. It’s a solid meal!
But don’t worry, this homemade dish is as delicious as it is healthy. It is so packed with the tomatoes, avocadoes, and beans you (or your kids) won’t even know you’re eating a ton of vegetables.

TEXAS STYLE LASAGNA

INGREDIENTS:

  • 1 1/2 pounds organic ground beef
  • 1 can, 14.5 oz petite diced tomatoes, undrained
  • 1 can, 15 oz tomato sauce
  • 1 can, 4 oz chopped green chilies
  • 2 cups 16 oz 4% cottage cheese
  • 1 teaspoon seasoned salt
  • 1 package taco seasoning
  • 2 eggs, lightly beaten
  • 12 small corn tortillas, torn
  • 3 1/2 – 4 cups shredded Cheddar & Monterey Jack Cheese

Toppings:

  • 2-3 cups tortilla chips broken into med/large pieces
  • Salsa of your choice
  • 3 to matoes, diced
  • 3 avocados cut into chunks
TEXAS STYLE LASAGNA

INSTRUCTIONS:

  1. In a large skillet brown meat and drain excess fat. Return meat to skillet and add the seasoned salt, taco seasoning, diced tomatoes with sauce, tomato sauce, and chopped green chilies. Reduce heat and simmer, uncovered for 15-20 minutes.
  2. In a small bowl combine lightly beaten eggs and cottage cheese.
  3. In a greased 11×7 baking dish layer half of the meat sauce, half of the tortillas, half of the cottage cheese and egg mixture, and half of the shredded cheese. Repeat layers.
  4. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand for 5 minutes before adding tortilla chips, avocado chunks, diced tomato, and salsa.
  5. Serve immediately and enjoy!

ZUCCHINI BAKE WITH FETA AND THYME

This low-carb Zucchini Bake with Feta and Thyme is a delicious side dish any time; but especially when you have a surplus of zucchini from the garden.
ZUCCHINI BAKE WITH FETA AND THYME


INGREDIENTS:

  •   1 T minced garlic
  •  2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
  •  2 large eggs
  •  1/3 cup sour cream
  • 4 medium-sized yellow or green summer squash (see notes)
  •  1 T olive oil
  •  1 cup crumbled Feta, plus a few tablespoon more for the top if desired
  •  2 T grated Parmesan cheese
  •  1 T lemon juice
  •  salt and fresh ground black pepper to taste
ZUCCHINI BAKE WITH FETA AND THYME

INSTRUCTIONS:

  1. Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (affiliate link) or any 2 quart casserole dish with non-stick spray or olive oil.
  2. Wash and dry squash, then cut off stem and blossom end and discard.
  3. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade to get nice even slices, but you can use a knife.)
  4. Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and cook about 45 seconds over medium-high heat (just long enough to season the oil, don’t let the garlic brown.)
  5. Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
  6. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
  7. Stir in sour cream, Feta, Parmesan, and lemon juice.
  8. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the Feta is salty, so it won’t need a lot of salt.)
  9. Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
  10. Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
  11. Sprinkle a few tablespoons of crumbled Feta over the top if desired.
  12. Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
  13. Serve hot.

SICILIAN PESTO

It’s a common misconception that pesto is just one thing: the green one from Genoa! While I absolutely love pesto alla Genovese, the world of pesto doesn’t stop there. There are all kinds of pesto sauces in Italy, but this particular one is inspired by Sicilian tomato pesto – also known as “Pesto alla Trapanese”. What makes it different from Pesto Alla Genovese is that it uses almonds as opposed to pine nuts, and gets finished with fresh tomatoes, which are bountiful in the south. In Sicily, they use the Pachino tomato – which are small, sweet, and similar to cherry tomatoes. The addition of tomatoes gives the entire sauce a much lighter, brighter flavor.
This is such a great condiment to have on hand during summer. I like to keep it in a jar and use it as needed over the course of a few days! It’s so good tossed with pasta and a bit of fresh mozzarella, used on crostini, served with grilled proteins or veggies, and even just as a condiment on a cheese board. This Sicilian tomato pesto adds such a refreshing, summery flavor to every dish!

SICILIAN PESTO

INGREDIENTS:

  • 1/2 cup toasted slivered almonds
  • 1 clove garlic peeled and smashed
  • 1 cup packed basil leaves
  • 1 pint cherry or grape tomatoes halved
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
SICILIAN PESTO

INSTRUCTIONS:

  1. In the bowl of a food processor or high speed blender, pulse the almonds and garlic together until finely chopped.
  2. Add the basil, tomatoes, salt and pepper flakes and pulse again to combine. With the motor running, add the oil in a thin stream until combined.
  3. Remove the sauce to a bowl and stir in the parmesan cheese.
  4. Serve tossed with pasta, as a spread for bruschetta or over chicken, fish or steak.

CHOCOLATE CHERRY BROWNIE BITES

Chocolate Cherry Brownie Bites are every bit as delicious as they sound! I absolutely love the chocolate/cherry flavor combination and I also love super easy treats that can be made quickly. You could definitely use your favorite homemade brownie recipe for this if you want, but you can also choose to simplify things and use a mix – either way, this recipe will taste delicious.
I also have really come to love making bite-sized treats – not only are they super cute and easy to serve (anyone else dislike trying to cut brownies out of a pan and make them look presentable?!), but they are perfectly sized at just the right serving size. It’s very easy to control your portion size when your dessert is pre-portioned. Unless of course, you eat 6 of them like some people I know!
Chocolate Cherry Brownie Bites are mini brownies filled with chocolate chips, maraschino cherries and then topped with a cherry flavored cream cheese frosting!


CHOCOLATE CHERRY BROWNIE BITES

INGREDIENTS:

  • 1 box brownie mix 9X13 size
  • eggs according to package directions
  • water according to package directions
  • oil according to package directions - I used coconut oil!
  • 1 - 10 oz. jar maraschino cherries drained (reserve juice for frosting)
  • 1/3 cup semi-sweet chocolate chips
  • 5 Tbsp butter softened to room temperature
  • 3 oz cream cheese softened to room temperature
  • 2 cups powdered sugar
  • 2 Tbsp reserved maraschino cherry juice
CHOCOLATE CHERRY BROWNIE BITES

INSTRUCTIONS:

  1. Mix brownie mix according to package directions with the required oil, eggs and water. Using a cookie scoop, scoop the batter into a well-greased mini muffin pan. (I usually can make about 30 so you may need to fill a little bit of a second pan.)
  2. Bake brownie bites at 350° for about 13-15 minutes or until a toothpick inserted in the middle comes out clean.
  3. Immediately after removing the brownie bites from the oven, press an indention into each one, using the back of a 1/2 tsp measuring spoon. While the brownies are still warm, place 3 semi-sweet chocolate chips into each center. Let the chocolate chips sit for a few minutes until softened, then gently press a maraschino cherry on top of the melted chocolate in the center.
  4. Let brownies cool completely and then make the frosting. To make the frosting, use an electric mixer to beat the butter, cream cheese and powdered sugar. Once the mixture is well combined, add the reserved cherry juice and beat until smooth. Frost the brownie bites and enjoy! (I used this Wilton Dessert Decorator for the frosting, but you can just frost them with knife or place the frosting in a Ziplock bag and cut a small opening in one of the bottom corners to squeeze the frosting out of.)

Cheesecake Brownies with Strawberries

Brownies with a Cheesecake Frosting topped with fresh strawberries for a rich and decadent dessert! Fudgy homemade brownies topped with creamy Cheesecake frosting and fresh strawberries.
This brownie is super simple in comparison, there is a no bake cheesecake flavored frosting that is smothering your brownies instead.
This means you could even cut an extra corner and use a boxed brownie mix.. or store bought brownies! Then all you’ll need to do is whip up the delicious frosting and add those strawberry halves to make this dessert complete.
Brownies with a Cheesecake Frosting topped with fresh strawberries is rich and decadent. The homemade brownie base is mega fudgey. The Homemade Cheesecake frosting layer and fresh strawberries bring it all together.
Cheesecake Brownies with Strawberries

INGREDIENTS:
Brownies:

  • 6 tbsp butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla extract
  • 1/2 cup flour
  • 1/4 cup unsweetend cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips

Cheesecake Frosting:

  • 1/4 cup (2 oz) cream cheese room temperature
  • 1 tbsp butter room temperature
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1 pinch salt

Other Ingredients:

  • 8 strawberries cut in half
Cheesecake Brownies with Strawberries

INSTRUCTIONS:

  1. Preheat oven to 350°. Line a 8x8 pan with parchment paper, set aside.
  2. In a medium sized microwave safe bowl, microwave the butter for 20-30 seconds, until the butter is mostly melted.
  3. Add both sugars to the bowl and mix until well combined.
  4. Add the eggs and vanilla, mix thoroughly.
  5. Scrape the sides of the bowl and add all dry ingredients (flour, cocoa powder, baking powder and salt) to the bowl and mix until just coombined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan. Spread until equally distributed.
  8. Bake at 350° for 25-30 mintues. The center will still by slighlty giggly, that is okay! Allow the brownies to cool complelety in the pan.
  9. Once the brownies are completley cool, add all of the frosting ingredients to a bowl and mix with an electric hand mixer or stand mixer until smooth and creamy.
  10. Frost the brownies and top with strawberry halves. Cut and serve.
  11. Store in the refrigerator.

Best Mint Brownie Recipe

Brownies are one of my go-to desserts and this recipe for mint brownies is a family favorite. The brownies are the perfect balance between cake and fudge and have a fantastic chocolate flavor. The combination of cocoa powder and mini chocolate chips is perfect.
And the frosting! You have to layer on both frosting recipes for these brownies. The smooth, minty frosting topped with decadent chocolate frosting is completely delicious.
Best Mint Brownie Recipe made easy & baked to fudgy, chocolate perfection! The double layer of mint & chocolate frosting is incredible. Perfect for St. Patrick's Day dessert!
Best Mint Brownie Recipe

INGREDIENTS:

  • 1 cup sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 3 TBSP milk
  • 1/2 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Mint Icing ingredients:

  • 3 TBSP butter melted
  • 2 TBSP milk
  • 1 1/2 cups powdered sugar
  • 1/2 tsp mint extract
  • 2-3  drops green food coloring

Easy Chocolate Frosting ingredient:

  • 3 TBSP butter
  • 1/4 cup chocolate chips
  • 2 TBSP milk
  • 1 cup powdered sugar
Best Mint Brownie Recipe

INSTRUCTIONS:

  1. To make Homemade Brownie Recipe:
  2. Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper and set aside.
  3. Whisk together sugar and butter. Add eggs, vanilla, cocoa powder and milk and whisk until smooth.
  4. Stir in flour, salt and mini chocolate chips, stirring until flour is well incorporated.
  5. Bake for 30 minutes, until brownies are set. Remove from oven and let cool for 20 minutes before frosting.
  6. To make Mint frosting: Combine all ingredients. Whisk until smooth. Pour over cooled brownies. Gently spread frosting over the entire surface of brownies. Chill in the refrigerator for 30 minutes before topping with the chocolate frosting.
  7. To make Chocolate frosting: Combine butter, chocolate chips and milk in a bowl. Microwave for 45 seconds. Add powdered sugar and whisk until smooth. Pour frosting over cooled brownies, on top of the mint frosting. Let fully cool to set.

Air Fryer Buffalo Cauliflower Bites

Cauliflower stands as a delicious vegetarian alternative to chicken wings in this recipe for spicy Air Fryer Buffalo Cauliflower Bites. Prepared with an almond flour breading and a buttery hot sauce, these cauliflower bites are low carb, Keto-friendly, and SO delicious!!
Easy, healthy, perfectly spicy Buffalo Cauliflower Bites prepared in the Air Fryer!

Air Fryer Buffalo Cauliflower Bites

INGREDIENTS:

  • 1 head cauliflower, cut into florets (you'll need about 4 to 5 cups)
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
  • 1/2 cup Frank's Red Hot Sauce
  • 1/2 cup almond flour
  • 3 tablespoons dried parsley
  • 1/2 tablespoon garlic powder
  • 1 teaspoon Lawry's Seasoning Salt
Air Fryer Buffalo Cauliflower Bites

INSTRUCTIONS:

  1. Place cauliflower florets in a large mixing bowl and set aside.
  2. Melt butter; stir in olive oil and hot sauce until thoroughly combined.
  3. Pour the hot sauce mixture over the cauliflower; mix around until all cauliflower florets are coated.
  4. In a separate bowl whisk together almond flour, dried parsley, garlic powder, and seasoning salt.
  5. Sprinkle about a handful at a time of almond flour mixture over the cauliflower; gently mix until everything is coated.
  6. Transfer half of the prepared cauliflower to the air fryer.
  7. Air fry at 350˚F for 15 minutes, shaking a couple times during the cooking process. Cauliflower is done when the florets are a bit browned, but not mushy.
  8. Remove cauliflower from the Air Fryer; set aside and keep covered.
  9. Repeat the same process with the remaining cauliflower florets.
  10. Serve with celery sticks and your favorite bleu cheese dressing.

Recipe Notes
TIPS FOR AIR FRYER BUFFALO CAULIFLOWER BITES:

  • DO NOT crowd the air fryer pan. If you crowd it, the cauliflower bites will turn out soggy. This is why you want to cook the cauliflower in two batches. You need to have enough air flow to go all around each piece.
  • For more crunch, put cauliflower bites under the broiler for 2 minutes, then serve. 

HOW TO MAKE IN THE OVEN:

  • Place prepared cauliflower florets on a foil lined pan and bake for 15 minutes at 450˚F. Gently stir the cauliflower halfway through cooking.

TEXAS STYLE LASAGNA

Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...