Molly Thompson on Instagram: "When you have protein goals but have to feed your kids😂🤌 30g for 2 slices! Comment ‘recipe’ and I’ll DM you the recipe link! ✨If you don’t want a DM, head to Whatmollymade.com and search ‘pizza’! You only need 4 ingredients and you can get creative with tons of topping ideas! It’s a miracle for busy weeknights. https://whatmollymade.com/high-protein-cottage-cheese-pizza-crust/"
Sara Stewart, MS, CNS on Instagram: "high protein spinach & artichoke pizza! meet your next favorite weeknight dinner 🫶🏻🍕 this one has all the garlicky goondess of the classic, but comes packed with a lot more protein and can be on the table in under 30 minutes. hope you love! 🙏 HIGH PROTEIN CHEESY SPINACH & ARTICHOKE PIZZA (serves 4) 1.5 cups cottage cheese • 1/2 cup greek yogurt • 1/4 cup ricotta • 1 tsp garlic powder • 1 tsp onion powder • salt and pepper to taste • 1 cup frozen chopped spinach, thawed and thoroughly drained • 1 can artichoke hearts, drained and chopped • 1.5 cups shredded mozzarella • 1/4 cup grated parmesan • 1 rectangular Trader Joe’s pizza crust (or crust of choice) 1) in food processor or blender mix together cottage cheese, yogurt, ricotta, garlic powder
Dominic Franks on Instagram: "Upside Down Chicken, Leek and Mushroom Pie Welcome back to Upside Down Cooking and we’re sticking with the comfort food this chilly weekend with this Chicken, Leek and Mushroom Pie. For the cheesy sauce: • 500ml milk • 25g flour • 50g butter • 100g strong cheddar – finely grated • 1 tablespoon @paysanbretonuk cream cheese • Salt and pepper For the pie: • 1 sheet of ready-rolled puff pastry, roughly 35 x 23cm • drizzle of extra-virgin olive oil • salt and pepper • 2 sprigs thyme, leaves picked • 2 breasts pre-cooked chicken – shredded • 5 mushrooms – quartered • ½ leek – thinly sliced • Half the cheese sauce above (the rest will freeze) • 1 egg, beaten You will need a large baking tray, roughly 43 x 30cm (I use the Jelly Roll pan from
Sofia Misabishvili on Instagram: "Pear, Walnut and Blue Cheese tart This tart is bursting with juicy pears and tangy blue cheese with a touch of toast walnuts and peppery arugula. The toasted walnuts give the tart a great texture, and the gruyere blends all the flavors together! Ingredients: -1 sheet of puff pastry -5 ounces gruyere cheese shredded (140 g) -1-2 ripe pears sliced -1 ounce toast walnuts (30g) -1/2 cup blue cheese (110g) -1 tbsp honey -Sprigs of fresh thyme -Sprinkle of arugula Preheat oven to 350 degrees (180 C) Arrange walnuts in a single layer on baking sheet. Toast in oven until slightly brown, about 5-10 minutes. Assemble the tart: -Grab your puff pastry from the fridge and lay your parchment paper out on your baking sheet. Roll out your pastry directly onto the par
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