Fluffy Cottage Cheese Egg Muffins
1 cup cottage cheese 6 large eggs 1⁄2 cup shredded cheddar cheese 1⁄4 cup milk 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 1⁄4 teaspoon garlic powder 1⁄4 teaspoon onion powder 1 tablespoon chopped fresh parsley 1⁄4 cup chopped spinach 1⁄4 teaspoon baking powder Instructions Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or line it with muffin liners. In a large mixing bowl, crack the six eggs and whisk them thoroughly until fully blended. Add the cottage cheese into the bowl with the eggs and mix it in until smooth and well incorporated. Pour in the milk, continuing to whisk the mixture until it is evenly combined. Add the shredded cheddar cheese to the mixture and stir it in to distribute it evenly throughout. Sprinkle in the salt, black pepper,
Mason Jar Meal Prep Pasta Salad
If you're crunched for time or on-the-go this summer, consider adding these Barilla Meal Prep Rotini Pasta Salads to your rotation! These single-serving pasta salad mason jars are great for days when you want to take the guesswork out of meal planning. Diced cucumber, roasted red peppers, cherry tomatoes, artichoke hearts, olives, and feta cheese are added to a mason jar with Barilla Rotini Pasta. Top with a homemade vinaigrette and enjoy.
Barilla US
Mini Lemon Drop Cakes with Sweet & Tangy Glaze
These mini lemon drop cakes are bursting with citrus flavor and coated in a zesty lemon glaze for the perfect bite-sized treat. Moist, bright, and irresistibly sweet-tart, they're ideal for spring brunches, baby showers, or a refreshing anytime dessert. #minilemondropcakes #lemoncake #lemondesserts #dropcakes #springbaking
Jennifer Fishkind {Princess Pinky Girl}
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