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Jane Recipes, ., Dallas, TX (2026)

04/17/2026

These Cottage Cheese Lemon Cookies taste like mini lemon pies 🍋👇

Soft, fluffy, and bursting with fresh lemon flavor… light, sweet, and impossible to stop at one 🤤

INGREDIENTS:
• 1¼ cups all-purpose flour
• ¾ tsp baking powder
• 4 tbsp butter (softened)
• ½ cup sugar
• 1 egg
• 1 cup cottage cheese (blended)
• 1 tsp vanilla
• 1 lemon

Optional glaze:
• ½ cup powdered sugar
• 2 tbsp lemon juice

INSTRUCTIONS:
Preheat oven to 375°F. Line a baking sheet with parchment paper.

Mix flour + baking powder.

In another bowl, beat butter + sugar until smooth. Add egg, then mix in cottage cheese, vanilla, lemon zest + juice.

Add dry ingredients → mix into a soft, sticky dough.

Scoop (about 2 tbsp each) onto baking sheet, spacing them out.

Bake 16–18 minutes until lightly golden on edges.

Let cool 20 minutes.

Mix glaze (powdered sugar + lemon juice) and drizzle on top.

Light, lemony, and melt-in-your-mouth soft 🍋

Follow for more easy, viral desserts like this 👀

04/16/2026

This Protein Horchata Iced Coffee tastes like a dessert… but it’s only 180 calories ☕👇

Creamy, sweet, and packed with 26g protein — no coffee shop needed 🤤

INGREDIENTS:
Base:
• 1 vanilla Fairlife protein shake
• 1 horchata drink mix packet
• ice

Foam:
• 1 tbsp instant coffee
• 2 tbsp hot water
• 2 oz horchata protein milk

INSTRUCTIONS:
Shake protein drink + horchata mix until smooth.

Set aside 2 oz for foam.

Fill a large cup with ice → pour in the rest.

Mix instant coffee + hot water → add reserved milk → froth until thick.

Top with foam, stir, and sip.

NOTES:
• Add extra instant coffee for a stronger kick
• Half packet = less sweet

Sweet, frothy, and actually good for you 🔥

Follow for more easy high-protein recipes like this 👀

04/16/2026

These Mini Taco Cups disappear in minutes… every single time 🌮👇

Crispy, cheesy, perfectly portioned — and WAY less messy than tacos (especially for kids) 🤤

INGREDIENTS:
• 1 lb ground beef
• 1 packet taco seasoning
• 2/3 cup water
• 24 wonton wrappers
• 2 cups shredded Mexican cheese
• optional: sour cream, lettuce, tomatoes, salsa

INSTRUCTIONS:
Preheat oven to 375°F. Grease a 12-cup muffin tin well.

Cook ground beef over medium-high heat → drain grease.

Add taco seasoning + water → simmer until thick.

Press wonton wrappers into muffin cups (edges slightly sticking out).

Add meat + cheese → place another wonton on top → repeat with more meat + cheese (double layer).

Bake 10–15 minutes until golden and crispy, cheese melted.

Let cool 1–2 minutes, then remove.

NOTES:
• Swap beef for turkey or chicken if you want lighter
• Add refried beans at the base for extra flavor
• No wontons? Use small tortilla circles

Crispy, cheesy, bite-sized perfection… make extra.

04/16/2026

STOP scrolling this HIGH PROTEIN burger bowl is insane 👇🔥

602 calories. 87g protein. And yes… I ate it with a fork 🤣

• 8oz ground beef (raw)
• 4 slices Velveeta
• 2 keto buns
• 74g Greek yogurt
• 0.7 oz sugar-free BBQ (G Hughes)
• 2g parmesan
+ lettuce, tomato, spray oil

48g carbs, 30g fiber = just 18 net carbs.

SAUCE (don’t skip this):
• 74g Greek yogurt
• 0.7 oz sf BBQ
• big spoon dill relish
• dash ranch seasoning

FULL CALORIE BREAKDOWN 👇
ground beef — 360 cal, 48g protein
Velveeta (4) — 140 cal, 12g protein
keto buns (2) — 100 cal, 20g protein
Greek yogurt — 43 cal, 7g protein
BBQ sauce — 10 cal
parmesan — 7 cal
veggies/spray — ~5–10 cal

Total: 602 calories | 87g protein | 18 net carbs

Messy. Saucy. Worth it.

04/16/2026

This Chicken Pastina Soup is what you make when you need pure comfort in a bowl 🍲👇

Simple, warm, and healing… like the easiest homemade comfort food ever 🤍

INGREDIENTS:
• 2 tbsp olive oil
• 1 small onion, chopped
• 2–3 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 6–8 cups chicken broth
• 1–1½ cups cooked shredded chicken
• ¾ cup pastina
• salt + pepper
• parsley + grated parmesan (for serving)

INSTRUCTIONS:
Heat oil in a large pot. Add onion, carrots, celery → cook 5–7 min until soft.

Add garlic, cook 1 min.

Pour in broth → bring to a boil, then simmer 10–15 min.

Stir in chicken.

Bring back to a gentle boil → add pastina. Cook 8–10 min, stirring occasionally.

Add more broth if it gets too thick (pastina soaks up a lot).

Season to taste, let sit 2–3 min.

Serve hot with parsley + lots of parmesan.

Simple. Cozy. Exactly what you need.

04/16/2026

These Cheesy Garlic Scalloped Potatoes are dangerously good 🧀🥔👇

Creamy, garlicky, and loaded with melty cheese… don’t expect leftovers 🤤

INGREDIENTS:
• 3 lbs Yukon Gold potatoes (thinly sliced)
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tsp salt + ½ tsp pepper
• 1½ cups cheddar
• ½ cup parmesan
• 2 tbsp butter

INSTRUCTIONS:
Preheat oven to 350°F. Butter a 9x13 dish.

Layer potatoes + cheese (about 3 layers total).

Mix cream, garlic, salt, pepper → pour over.

Cover + bake 60 min.
Uncover + bake 20–30 min until golden + bubbly.

Rest 5–10 min… then dig in.

Creamy, cheesy, unreal.

04/16/2026

These GARLIC BREAD MEATBALL SUBS will ruin every other sandwich for you 👇🔥

Crispy, buttery garlic bread + saucy meatballs + melty cheese… unreal 🤤

INGREDIENTS:
• torpedo rolls
• cooking spray (canola)
• softened butter
• minced garlic
• shredded mozzarella
• your favorite pasta sauce
• frozen meatballs

STEPS:
Cook frozen meatballs in sauce (crockpot, high, 2 hrs).

Preheat oven to 400°. Line baking sheet with foil + spray.

Mix butter + minced garlic → spread inside rolls.
Lightly spray + bake 5 min until toasted.

Load it up: meatballs → sauce → mozzarella → more cheese.

Back in the oven until the cheese is fully melted and bubbling.

Crispy. Cheesy. Saucy. This is next level.

04/16/2026

STOP scrolling — this is your new go-to HIGH PROTEIN lunch 👇

Only 456 calories and 63g protein… and it actually hits the craving 🤤

• pork packet (Walmart!)
• 72g Greek yogurt
• Quest protein chips
• 34g frozen roasted corn
• 4g shredded cheese
+ jalapeño for the kick 🌶️

25g carbs, 5g fiber = just 20 net carbs.

This combo? Unreal. Creamy, crunchy, spicy… everything.

Full calorie breakdown in the comments 👇

04/16/2026

Strawberry Cheesecake Cups (1 Point)

Ingredients:
2½ cups nonfat plain Greek yogurt
1 oz sugar-free cheesecake Jell-O mix
⅛ cup strawberry pie filling or topping (per cup)
Optional: splash of unsweetened vanilla almond milk

Instructions:
Mix together the Greek yogurt and cheesecake Jell-O mix until smooth. If the mixture is too thick, add a small splash of almond milk.

Spoon about ½ cup of the mixture into 5.5 oz snack cups. Top each with about ⅛ cup (or less) of strawberry topping.

Cover and refrigerate until ready to enjoy.

04/15/2026

Meal prep just got 4x easier.

These 4 shrimp marinades go from freezer to skillet in 10 minutes. No boring chicken this week.

4 Easy Shrimp Marinades (Meal Prep Style)

*1. Garlic Butter Shrimp*
- 500g raw shrimp, peeled & deveined
- 60g butter, melted
- 4 garlic cloves, minced
- 1 tbsp parsley, chopped
- Salt & black pepper to taste

Add everything to a ziplock bag. Seal and mix. Marinate 30 mins or freeze.

*2. Spicy Cajun Shrimp*
- 500g shrimp
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste

Dump it all in a ziplock bag. Shake until coated. Marinate 30-60 mins or freeze.

*3. Lemon Herb Shrimp*
- 500g shrimp
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp oregano
- 1 tbsp parsley
- 2 garlic cloves, minced
- Salt & pepper

Bag it up with the shrimp. Add oil, lemon, herbs, garlic. Mix well. Marinate 30 mins.

*4. Honey Soy Shrimp*
- 500g shrimp
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, optional
- Sesame seeds, optional

Put shrimp in a ziplock. Add soy, honey, sesame oil, garlic, and ginger. Seal and massage. Marinate 30-60 mins.

Thaw overnight, sear 2-3 mins per side. Dinner solved.

04/15/2026

My mom finally gave me the recipe and now I’m banned from showing up without it.

Creamy Mexican Street Corn Cups

Ingredients
- 4 cups corn, fresh, frozen, or canned
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija or feta cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- 2 tbsp chopped cilantro
- Salt & pepper to taste

Instructions
1. Heat corn in a skillet over medium heat 5-7 minutes until warm and a little roasted.
2. In a bowl, mix mayo, sour cream, lime juice, chili powder, paprika, salt, and pepper.
3. Stir the warm corn into the sauce until it’s all coated.
4. Spoon into cups. Top with cotija, cilantro, and an extra dusting of chili powder.
5. Add a lime wedge and eat it warm.

Creamy, cheesy, with a kick. Three batches in one day kind of good.

04/15/2026

If you love sour candy, delete every other freezer snack.

These taste like grape Warheads met fresh strawberries and decided to be friends.

Kool-Aid Grape Sour Strawberries

Ingredients
- 1 classic green plastic pint basket of Driscoll's Fresh Strawberries
- 1 iconic purple paper packet of Kool-Aid Grape Unsweetened Drink Mix
- 1 bright yellow bag of Domino Premium Pure Cane Granulated Sugar
- 1 freshly squeezed lemon
- 1 box of Ziploc brand sandwich bags

Instructions
1. Wash and hull the Driscoll's Strawberries. Cut in half and pat bone-dry with paper towels. Dry berries = perfect candy coating.
2. Squeeze fresh lemon juice over the halves. Toss until every piece is sticky and shiny.
3. In a Ziploc bag, dump the full Kool-Aid Grape packet and a big scoop of Domino Sugar. Seal and shake into deep-purple sour dust.
4. Add the lemon-kissed strawberries. Seal tight and shake until every half looks like purple frost.
5. Freeze for 2 hours. Don’t cheat and pull them early.

Tart, sweet, icy, and dangerously addictive. You’ll eat the whole bag standing at the freezer.

Save this now. You’ll thank me at midnight.

Jane Recipes

04/17/2026

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