Recipes

So here’s the thing — this whole lemony hummus pasta recipe started on a random Tuesday night, after a long shift at the café when I was too tired to chop much and craving something creamy, zippy, and real simple to throw together. I remembered this lemon hummus I had leftover from the weekend, and something in me said, “Why not pasta?”

Now, growing up in South Philly, pasta nights were kinda sacred. My Nonna didn’t mess around with sauces — they had to simmer low and slow, with all the love in the world. But this? This is the total opposite of that. This lemon hummus pasta comes together in 30 minutes flat, and I swear, it’s the kind of easy magic that makes you feel like you’re getting away with something.

Lately, I’ve been real into recipes that pull big flavor from humble ingredients — like my Cottage Cheese Bagel or this High Protein Cucumber Salad. This lemon hummus pasta totally fits that vibe — simple, bold, and a little unexpected in the best way.

We’re talkin’ silky lemon hummus pasta sauce made from a mix of store-bought (or homemade if you’re feelin’ ambitious) hummus, sizzled garlic and shallots, and a good blast of lemon juice and zest. Toss in a big ol’ swirl of spaghetti or bucatini, maybe some fresh herbs or chickpeas, and boom — comfort food without the heaviness.

The first time I tried it with preserved lemon hummus — leftover from a Mediterranean mezze spread we had over the weekend — and holy moly, that salty citrus hit took it to a whole new level. But even the basic version with plain hummus gets that creamy, dreamy vibe. You’ll feel like you’re eatin’ something that took hours — except, joke’s on your tastebuds, it’s just a handful of pantry things and a pot of boiling water.

I like to serve this pasta with whatever herbs I’ve got on hand — dill, basil, parsley, even mint if I’m feelin’ wild — and sometimes I go the extra mile and toss in a handful of toasted sesame seeds or roasted veggies. But honestly? It holds up strong all on its own. Kinda like that friend who shows up in sweatpants and still steals the spotlight.

Give it a go. You can tweak it to your heart’s content — it’s just one of those recipes that says, “Hey, come as you are.” And that’s the kinda food I love most.

Lemony Hummus Pasta

Ok, so let me tell you, this high protein cucumber salad hits home in more ways than one. Picture this: Philly, late summer, windows cracked just enough to let the sound of kids hollerin’ down the street and the faint clink of spoons in iced glasses drift through. My mom—who always cooked like she was feeding a table of twelve even if it was just me—had this thing about cold salads when the heat got too much for the oven.

Now back then, protein wasn’t the word flyin’ around kitchens the way it does now. But we still packed it in, we just didn’t call it that. Chicken, cottage cheese (yep, even back then), whatever leftover cold cuts we had hangin’ out in the fridge—all fair game. What we didn’t have was the luxury of these newfangled viral salad jars. But man, if we had? This high protein cucumber tzatziki salad kinda thing? Game over. She’d have loved it.

If you’re anything like me and always lookin’ for more ways to sneak in the good stuff (you know, protein that actually tastes good), you might wanna check out a few of my other go-to recipes: this soft and savory Cottage Cheese Bagel that pretty much saved my breakfast game, my Protein Bagels that I swear my brother thinks are from a deli, and for something sweet with a twist, the Sourdough Discard Cinnamon Rolls — made ‘em last weekend, gone in ten minutes.

And if you’re into meal prep, this one’s got your back. Throw it all in a jar, give it a shake when you’re ready, and boom—instant lunch. It’s kinda perfect if you’re aiming for a high protein cucumber salad for weight loss too. It’s rich in protein, but low in fuss. That combo? It’s the sweet spot.

I even swap the chicken out sometimes for chickpeas or grilled tofu to make a vegan high protein cucumber salad—and trust me, you’d never know the difference except in the best way. Sprinkle in some seeds or nuts if you’re feelin’ wild, or toss in some paprika for a smoky edge. It’s one of those recipes that just kinda grows with you.

And here’s the kicker: folks always think you need something fancy to eat healthy and feel full. But honestly, something like this—with the textures, the crunch, the creamy tang, and those hits of herb and vinegar? That’s real-deal satisfaction.

Here are some questions folks often ask me…

What can I add to salad for more protein?
Totally depends on what you’ve got on hand. Leftover grilled chicken, hard-boiled eggs, chickpeas, hemp seeds, even a dollop of Greek yogurt or cottage cheese can give your salad a solid protein bump without much extra work.

What should not be mixed with cucumber salad?
Cucumbers are super watery, so anything that turns to mush quick—like delicate greens or overly juicy fruits—tends to lose its punch. I usually steer clear of iceberg or anything that’ll soak up too much dressing and get sad.

Which salad has the highest protein?
Well, this cucumber high protein number is up there for sure, especially with that chicken and cottage cheese combo. But if you’re really maxin’ out, salads with lentils, quinoa, and tofu usually top the charts.

Are cucumber salads good for weight loss?
Absolutely. Especially if you’re going the high-protein route like this one. Cucumbers are hydrating and low-cal, and the protein keeps you feeling full longer so you don’t go raiding the snack drawer an hour later.

High Protein Creamy Cucumber Chicken Salad

You know, growing up in Philly, Sundays had their own rhythm. We’d shuffle into the kitchen still wearing mismatched pajamas, the smell of cinnamon and something buttery already hanging in the air. Mom wasn’t fancy—she didn’t use a stand mixer or talk about hydration percentages—but man, she knew how to make the kind of cinnamon rolls that’d quiet a noisy house real quick. And I think, in a way, this sourdough discard cinnamon roll recipe kind of brings me right back there.

See, back then we didn’t know words like “sourdough discard.” We just had that jar in the fridge that looked like science and smelled like bread. Mom called it her “kitchen pet” and fed it like it was another child. These days, folks are tossing that gold down the drain—nah, I’m not lettin’ that fly.

So, this one’s for anyone staring at a bowl of discard wondering if there’s magic hiding in the murky depths. Spoiler: there is. And it smells like cinnamon and home.

This sourdough discard cinnamon roll recipe is kinda the sweet spot between old-school flavor and that quick fix we all need sometimes. No need to wait hours for things to rise—thanks to a little help from baking soda and baking powder, you’re getting that signature swirl with a pillowy-soft bite in just about 45 minutes. Pretty great trade-off, right?

And if you’re into these kinds of low-fuss, high-reward recipes, I’ve got a few more up my sleeve. You might wanna check out this Diet Coke and cake mix hack that totally blew my mind, or maybe these cottage cheese bagels—seriously chewy, no yeast drama. Oh, and if you’re chasing more protein in your morning, these protein bagels do the trick and then some.

I started folding sourdough discard into my bakes a few years back when I was trying to cut back on waste. Turns out, that tangy little leftover brings more to the party than just flavor—it gives these rolls a deeper, richer taste and keeps the dough crazy moist. I’ve tried versions with active starter, but honestly, using discard makes these rolls feel just a bit more soulful. Like, “I didn’t waste a thing and still made magic” kind of soulful.

Now, one thing I gotta say—don’t skimp on the filling. I mean really lather it on. That mix of brown sugar and cinnamon melts into this caramelly layer that sinks deep into every swirl. And for the frosting? Cream cheese all the way. I toss in a splash of vanilla and a swirl of maple syrup for that extra-cozy vibe.

They bake up golden and soft, the tops just barely kissed with color. And that first bite? Warm, buttery, tangy-sweet perfection. Not quite your Nonna’s Sunday buns—but maybe your own spin on something just as comforting.

Here are some questions folks often ask me…

Can I use sourdough discard for cinnamon rolls?
Yep, you sure can—and you should! Discard adds tang, moisture, and heart to these rolls.

Is sourdough good for cinnamon rolls?
Oh totally. That little bit of sour balances the sweet, makes the dough softer, and gives the rolls a flavor that sticks with you.

What can I make with sourdough discard?
Aside from these cinnamon rolls? Try pancakes, waffles, biscuits, cookies, even dumplings. It’s a quiet kitchen hero.

Why are my sourdough cinnamon rolls not fluffy?
A few culprits: dough not mixed enough, not rolled out evenly, or overbaked. Make sure your baking soda and powder are fresh, too.

So picture this: It’s a quiet Saturday morning, and I’m standing barefoot in my kitchen, sunlight just peeking through the curtains, and that slightly sleepy, warm feeling in the air. That’s the moment I first whipped up this cottage cheese bagel recipe. It started, like a lot of good things, with some leftovers in the fridge and a little bit of curiosity.

Cottage cheese isn’t new to me—Nonna used to stir it into pasta when money was tight but she still wanted dinner to stick to your bones. But bagels? That was a whole different ballgame. I stumbled onto this idea while watching a video that, apparently, half the internet had already seen—Bethenny Frankel going to town on a high-protein bagel made with just cottage cheese. I thought: “OK, but what if we made it better?” So, I rolled up my sleeves and got to mixing.

It turns out these 3 ingredient cottage cheese bagels are way more satisfying than you’d expect. Soft and golden on the outside, tender and chewy inside—exactly what you want from a bagel. And I love that I can make ’em with stuff I already have in my kitchen. It’s like magic. No yeast, no waiting around for dough to rise—just quick, easy comfort. If you’re looking for more no-fuss baking ideas with a twist, check out my Easy Chocolate Ricotta Brick Cake, the Easy Coffee Chocolate Cake, or this retro favorite, Diet Coke and Cake Mix Cake.

These are especially great if you’re into that high-protein lifestyle. One bagel gives you around 11g of protein, which—frankly—beats the store-bought stuff any day. And if you’re wondering whether you can make them low-carb or keto-style, let me save you the trouble: don’t go for almond or coconut flour here. I tried. What I got was more like a hockey puck than a breakfast treat. If you’re craving that sort of thing, you’re better off with something like a cottage cheese cloud bread.

Now let’s talk toppings. This is where the fun begins. I’ve spread everything from whipped cream cheese to herbed Boursin on these beauties. Sometimes I top ’em with avocado and chili flakes. Other days, it’s peanut butter and banana slices (don’t knock it ‘til you try it). And if you’re feeling fancy? Lox and a little dill. Honestly, the list of cottage cheese bagel toppings is endless.

These cottage cheese bagels with almond flour might sound tempting if you’re deep in keto mode, but again—these babies shine brightest when made with trusty self-rising flour or a good gluten-free mix with xanthan gum. And if you’re a fan of simplicity, I gotta say, even the 2 ingredient version (just flour + cottage cheese) will work in a pinch. It won’t puff up quite the same, but it still gets the job done.

Here are some questions folks often ask me…

Is cottage cheese good for bagels?
Oh, 100%. It gives the dough a richness and subtle tang, plus a nice protein boost that makes ’em a little more satisfying than your typical bagel.

How do you make Bethenny Frankel’s viral cottage cheese bagel?
She blends cottage cheese until smooth, mixes it with flour, shapes the dough into bagels, and bakes. Pretty close to this recipe, but you know I had to put my own spin on it—with better texture and a crispier crust.

Does cottage cheese melt like cheese?
Not really. It gets creamy when warm, but it doesn’t melt the way mozzarella or cheddar does. Think more like soft ricotta—it adds moisture and flavor, not gooey stretch.

What can I mix with cottage cheese?
So much! Fresh herbs, diced veggies, a bit of honey and cinnamon for sweet versions, or even some chili oil for heat. It’s kinda like tofu—it takes on whatever flavor you throw at it.

Okay, you guys, seriously. I have to share this. It’s one of those recipes that sounds… questionable, right? Like, Diet Coke and cake mix? But trust me on this one. It’s a total game-changer. It all started back in college, honestly. I was a nutrition student, trying to be all responsible, but also… a college student. Late nights, studying (sometimes!), and a serious craving for something sweet. My roommate, Sarah, she was a wizard in the kitchen – or at least, a wizard at finding shortcuts. She handed me this “recipe” – and I use that term loosely – and said, “You have to try this.” I was skeptical. I mean, it’s a [ diet coke and cake mix recipe ], and that just sounds…wrong.

I’m telling you, it was a revelation. It’s ridiculously easy, and it actually tastes good. Like, really good. And surprisingly, it doesn’t taste like Diet Coke! I know, that’s the biggest fear, right? You’re picturing a fizzy, artificially-sweetened cake. Nope. It’s a super moist, chocolatey dream. I’ve been perfecting it (okay, maybe just slightly tweaking it) over the years, and it’s become my go-to when I need a quick dessert that everyone will love. If you’re looking for other easy chocolate cake options, we’ve got a fantastic classic Easy Chocolate Sponge Cake and a super fun Easy Chocolate Cake for Kids recipe too! It’s perfect for potlucks, birthday parties, or just a random Tuesday night when you need a little pick-me-up.

I’m telling you, it was a revelation. It’s ridiculously easy, and it actually tastes good. Like, really good. And surprisingly, it doesn’t taste like Diet Coke! I know, that’s the biggest fear, right? You’re picturing a fizzy, artificially-sweetened cake. Nope. It’s a super moist, chocolatey dream. I’ve been perfecting it (okay, maybe just slightly tweaking it) over the years, and it’s become my go-to when I need a quick dessert that everyone will love. It’s perfect for potlucks, birthday parties, or just a random Tuesday night when you need a little pick-me-up.

I’ve shared this [ diet coke and cake mix recipe ] with so many people. My coworkers, my family… even my super health-conscious aunt! (She secretly loves it, don’t tell anyone.) It’s just one of those things that people are always asking me for. And honestly, it’s a testament to the fact that cooking doesn’t have to be complicated to be delicious. That’s my whole motto, you know? “Fun Cooking, Easier Life!” And this recipe embodies that perfectly. It’s proof that you can whip up something amazing with just a few simple ingredients.

I’ve been traveling a lot lately, exploring different cuisines (Morocco was incredible!), and it’s reminded me that sometimes the simplest things are the best. You don’t need fancy ingredients or complicated techniques to create something truly satisfying. This [ diet coke and cake mix recipe ] is a perfect example of that. It’s a little slice of comfort, a reminder that sometimes, all you need is a little chocolate and a little fizz to make life a little bit sweeter. Plus, it’s a great way to use up that extra Diet Coke in the fridge! (Let’s be real, we all have some.)

And honestly, the best part? The leftovers (if there are any) are even better the next day! It just gets moister and more flavorful. I’m not kidding, I’ve rarely had any left over. It’s just…gone. Vanished. A testament to its deliciousness, I think! So, if you’re looking for a quick, easy, and surprisingly delicious dessert, give this [ diet coke and cake mix recipe ] a try. You won’t regret it.

Hey everyone! Michael Carter here, from Easy Recipes List, and let me tell you, St. Patrick’s Day is one of my favorite holidays. Not just for the fun, the green (though I’m a bit selective about green food, more on that later!), but because it’s a perfect excuse to make a seriously comforting, flavorful meal. And honestly? Nothing screams comfort food quite like corned beef. For years, I thought making it was this huge, intimidating process. Like, you needed a culinary degree and a whole day dedicated to it. Boy, was I wrong! ✨

I stumbled upon this corned beef crock pot recipe a few years back when I was living in LA, trying to balance a crazy assistant chef schedule with actually having a life. I needed something that smelled amazing, tasted even better, and didn’t require me to be glued to the stove. This was it. Seriously, throw everything in, walk away, and come back to a house filled with the most incredible aroma. It’s a game changer.

Now, when I think of carrots, my mind doesn’t immediately go to savory dishes like this corned beef – honestly, I’m a bit of a sweets guy! Carrots are surprisingly amazing in desserts, and we’ve got a bunch of fantastic recipes on Easy Recipes List to prove it. From a decadent Carrot Cake Cheesecake you HAVE to try it: carrot cake cheesecake recipe, to a super simple Carrot Cake made with spice cake mix, and even a quick and easy Carrot Cake Loaf recipe, there’s a carrot-y treat for everyone. But today, we’re switching gears and embracing the savory side with this incredibly easy corned beef crock pot recipe! It’s a perfect balance, right? A little sweet, a little savory…that’s what life’s all about!

And speaking of simple, let’s talk about what is corned beef. It’s basically salt-cured beef, and it’s been around for ages. To me, it tastes more like a really flavorful ham than traditional beef. It has that same salty, slightly sweet thing going on. You’ll usually find it as a brisket, and that’s what we’re using today. Now, there’s flat cut and point cut. I always go for flat cut. It’s leaner, easier to slice for those amazing Reuben sandwiches (more on those later!), and just cooks more evenly, in my opinion.

I’ve had people ask me, “Michael, what if my corned beef didn’t come with a spice packet?” No problem! You can easily use pre-made pickling spice, or even whip up your own. I’ve included a quick recipe for that in the recipe section below. It’s surprisingly easy and lets you customize the flavor to your liking. I love adding a little extra crushed red pepper for a tiny kick.

Honestly, this [corned beef crock pot recipe] is so versatile. It’s perfect for a St. Patrick’s Day feast, but it’s also great for a cozy weeknight dinner. And the leftovers? Oh, the leftovers! Reuben sandwiches are a must, of course. But you can also dice it up and make a killer corned beef hash with eggs. Seriously, the possibilities are endless. I even had a friend who used it in tacos! (Don’t knock it ‘til you try it!)

I also have to admit, I’m a bit picky about my veggies. I’m not the biggest cabbage fan, and the smell of it cooking always takes me back to those…less-than-stellar school cafeteria lunches. 😬 But if you love cabbage, absolutely add it! Just throw it in during the last hour of cooking so it doesn’t get too mushy. I stick with carrots, red potatoes, and onions. Simple, classic, and delicious.

And you know what? This [corned beef crock pot recipe] is a great reminder that cooking doesn’t have to be stressful. It should be fun! It should be something you enjoy. So, put on some music, grab a friend, and let’s get cooking! I promise, you won’t regret it. This is one [corned beef crock pot recipe] you’ll be making again and again.