Meal Prep Favorite Low Cal Shrimp Potato Salad
Meal Plan
The Only Way My Kids Will Eat Breakfast Bacon Cheese Rolls
fall recipes dinner
Cheesy Bacon Toast Rolls (Kids Go Crazy for This!)
If you have school kids at home, you know the struggle.
Breakfast has to be fast, filling, and something they’ll actually eat not just poke and abandon.
This cheese & bacon toast roll is one of my secret weapons.
It takes just a few minutes, the cheese melts and oozes out, the bacon gets slightly caramelized, and every bite is rich and satisfying. My kid finishes it every single time.
Ingredients (Simple & Kid-Friendly)
- Thick sliced white toast
- Cheese slices
- Bacon slices
- 2 eggs
- A small amount of milk
- Oil for the pan
That’s it. Nothing fancy, nothing complicated.
Step-by-Step Instructions
Step 1: Prep the Toast
Cut each thick slice of toast in half.
Place one slice of cheese in the middle, then cover it with another piece of toast to make a sandwich.
Step 2: Cut Into Portions
Cut the toast sandwich into three equal strips.
This makes them easier to roll and perfect for little hands.
Step 3: Roll with Bacon
Wrap each toast strip tightly with a slice of bacon.
Just roll it up like this no toothpicks needed.
At this point, it already smells amazing.
Step 4: Make the Egg Mixture
Crack two eggs into a bowl.
Add a small splash of milk and mix well until smooth.
This makes the outside soft and golden when pan-fried.
Step 5: Coat the Rolls
Pour the egg-and-milk mixture over the bacon toast rolls, making sure they’re nicely coated on all sides.
Step 6: Pan-Fry
Heat a lightly oiled pan over low heat.
Place the rolls in and pan-fry slowly, turning them until all sides are golden brown and cooked through.
Low heat is important so the cheese melts inside without burning the bacon.
Step 7: Serve
That’s it done!
Crispy bacon outside, soft toast inside, and melty cheese bursting out with every bite.
Mom Notes
- Great for school mornings
- High in protein and filling
- Easy to customize (swap bacon for ham or sausage)
- Kids love the crispy outside + gooey inside combo
Simple, nutritious, and honestly… very satisfying even for adults.
This one is definitely staying in my 100-days kids meal rotation
Fuel Your Body The High Fiber Tropical Energy Smoothie
Dessert
Fresh, creamy, and naturally sweet
This is one of those smoothies I make on repeat at home.
It’s quick, refreshing, and doesn’t need any fancy ingredients. Perfect for a light breakfast, a healthy snack, or when you just want something cold and fresh without feeling guilty.
The color from the blue spirulina makes it extra pretty too
Ingredients
- Frozen mango
- Kiwi (peeled and sliced)
- 1 ripe banana
- Milk (any kind you like)
- Coconut milk (a small splash)
- Honey (to taste)
- Blue spirulina (a pinch, optional)
Step-by-Step Instructions
Step 1: Prepare the Fruits
Take the frozen mango straight from the freezer.
Peel and slice the kiwi.
Use a ripe banana so the smoothie is naturally sweet without needing much honey.
Step 2: Add Everything to the Blender
Add all the ingredients into your blender:
- frozen mango
- kiwi
- banana
- milk
- coconut milk
- honey
- blue spirulina
The spirulina is optional, but I love using it for the color and extra nutrients.
Step 3: Blend Until Smooth
Blend everything until smooth and creamy.
If it feels too thick, just add a little more milk and blend again.
No ice needed the frozen mango already makes it nice and cold.
Step 4: Taste and Adjust
Give it a quick taste.
Add more honey if you want it sweeter, or more milk if you prefer a thinner texture.
Step 5: Serve and Enjoy
Pour into a glass and enjoy it fresh.
Cold, creamy, and super refreshing.
Perfect for busy mornings, afternoon cravings, or a quick healthy treat at home
Little Tips from My Kitchen
- Frozen fruit = thick smoothie without ice
- Banana adds natural sweetness, so don’t overdo the honey
- Coconut milk makes the texture extra smooth and comforting
Simple, healthy, and honestly really good this is one smoothie I never get bored of.
Aesthetic Breakfast Fluffy Milk Tea Pancakes Bursting Pearls
Dessert
Fluffy pancakes filled with boba tea vibes – one bite, double happiness!
DIY Home Cafe Caramel Milk Pudding with Boba
Dessert
Silky smooth custard + chewy brown sugar boba = winter comfort dessert
The Perfect Balance of Sweet Cream Tangy Orange
Dessert
Creamy, refreshing, no oven needed dessert shop vibes at home
Air Fryer Garlic Salt Pepper Ribs So Easy
Food
Crispy outside, tender inside no deep frying, no stress
The Ultimate Snack Hack Cheesy Toast Roll Ups
Dessert
One bite, cheese pull everywhere — so good it should be illegal.
Stop Making Plain Puding Try This Lemon Bavarois Instead
Dessert
Creamy, light, low-cal, and honestly so refreshing
Some days you just want dessert…
but not the kind that makes you feel heavy or guilty after, This French lemon bavarois is one of my go-to treats when I’m trying to keep things light.
It’s creamy, gently tangy, not too sweet, and feels so elegant even though the steps are actually pretty simple.
I love serving this with a hot latte in the afternoon — instant café-at-home vibes
Why I Love This Dessert
- Creamy but not heavy
- Fresh lemon flavor, not sour
- Lower calorie, perfect for body-management days
- Simple steps, no baking
- Feels fancy with minimal effort
Ingredients (5 servings)
- 3 lemons
- 3 egg yolks
- 250g Yili Zhen Nong Milk
- 200g yogurt
- 25g granulated sugar
- 10g gelatin sheets
(I always keep Yili Zhen Nong Milk at home — it’s rich, creamy, high in protein, and surprisingly light in calories.)
Step-by-Step (Easy & Calm, Just Follow Along)
Step 1: Prep the Lemons
Wash the lemons well.
Peel 2 lemons and set the zest aside.
Juice half a lemon for later.
That fresh lemon smell already makes me happy every time
Step 2: Heat the Milk
Pour 250g Yili Zhen Nong Milk into a saucepan.
Heat over medium-high heat until it just starts to boil.
Turn off the heat, cover with a lid, and let it sit for 5 minutes.
This helps bring out the milk’s rich aroma.
Step 3: Mix Egg Yolks & Sugar
In a bowl, whisk together:
- 3 egg yolks
- 25g granulated sugar
Mix until smooth and slightly pale.
Step 4: Temper the Eggs
Slowly pour the warm milk into the egg mixture while stirring.
Go gently we don’t want scrambled eggs.
Once mixed, pour everything back into the saucepan.
Step 5: Cook Until Thickened
Cook over low heat, stirring constantly.
Once it thickens slightly and coats the spoon, turn off the heat.
Don’t rush this part — low and slow is the key.
Step 6: Add Yogurt & Lemon
In another bowl, mix:
- 200g yogurt
- Juice of half a lemon
Stir until smooth, then pour into the warm milk mixture.
Strain in the lemon zest for a clean, smooth texture.
Step 7: Add Gelatin
Soak gelatin sheets in cold water until soft.
Melt them gently, then pour into the mixture.
Stir well until fully combined.
Step 8: Pour into Molds
Pour the mixture into molds.
Tap gently to release air bubbles.
Refrigerate until fully set (about 3–4 hours).
Step 9: Unmold & Decorate
Carefully unmold the bavarois.
Sprinkle a little fresh lemon zest on top.
Simple, clean, and beautiful.
Final Thoughts
This lemon bavarois is:
- Light
- Creamy
- Fresh
- Not too sweet
Perfect for afternoon tea, guests, or just a quiet moment to yourself.
If you’re watching calories but still want dessert this one is a yes.
Soft spoonfuls, gentle lemon aroma, and total comfort
This Golden Potato Snack Is Crispy Outside Soft Chewy Inside
Food Snack For Parties
Golden outside, soft and chewy inside potato lovers, this one’s for us.
Okay, I’ll say it proudly: I am the potato god.
If there’s a potato at home, I *will* turn it into something good.
These hash browns are exactly how I love them crispy, golden crust on the outside, and soft, chewy mashed potato inside.
Simple ingredients, no drama, and perfect for breakfast, snacks, or “I’m hungry but don’t want to think” moments.
Ingredients
- Potatoes
- Pepper salt (or salt + black pepper)
- Starch (cornstarch or potato starch)
- Oil for frying
That’s it. Potatoes doing potato things.
Step-by-Step (Follow Along Easily)
Step 1: Prep the Potatoes
Peel the potatoes and slice them evenly.
Try not to cut them too thick so they steam evenly.
Step 2: Steam Until Soft
Steam the potato slices for about 30 minutes, until fully cooked.
They should be soft enough to mash easily with a fork.
Step 3: Season & Mash
Add pepper salt to the hot potatoes.
Mash everything until smooth no big chunks.
This is where it starts smelling really good.
Step 4: Add Starch & Knead
Add some starch and knead until it comes together into a soft dough.
You want it:
- Smooth
- Not sticky
- Easy to shape
If it feels too wet, add a little more starch.
Step 5: Shape the Hash Browns
Roll the mashed potato dough into small balls.
Gently press them flat.
Use a fork to press down and create a flower or criss-cross pattern.
Not just cute it helps make them extra crispy.
Step 6: Fry
Heat oil over medium heat.
Once the oil starts to bubble, carefully add the hash browns.
Fry over medium–low heat until both sides are golden brown and crispy.
Step 7: Serve Hot
Take them out and drain on paper towels.
Serve hot and crispy plain or with ketchup, chili sauce, or whatever you love.
Qna For Recipes
Q: What type of potatoes are best for these hash browns?
A: Any starchy or all-purpose potatoes work great. They mash easily and give that soft, chewy center with a crispy crust.
Q: Why do the potatoes need to be steamed instead of boiled?
A: Steaming keeps the potatoes from absorbing too much water, which helps the dough stay firm and easier to shape.
Q: How much starch should I add?
A: Start with a small amount and add gradually until the dough feels smooth, not sticky, and easy to shape. Too much starch can make them dry.
Q: Can I use potato starch instead of cornstarch?
A: Yes! Both work well. Potato starch gives a slightly chewier texture, while cornstarch makes the outside crispier.
Q: Why fry on medium–low heat instead of high heat?
A: Medium–low heat lets the inside warm through and stay soft while the outside turns golden and crispy without burning.
Q: Can I make these ahead of time?
A: Yes. You can shape them in advance and keep them in the fridge. Fry them fresh for the best texture.
Q: How do I keep the hash browns crispy after frying?
A: Drain them on paper towels and avoid stacking while hot. Serve immediately for maximum crispiness.
Final Potato Thoughts
Crispy outside.
Soft and chewy inside.
Simple, comforting, and impossible to stop eating.
If you love potatoes, this recipe is non-negotiable.
Once you try it, you’ll understand why I call myself the potato god