Tonya Diets

🧀🥟 Cheesy Sausage Wonton Cups

Ingredients
1 lb ground breakfast sausage
8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 tsp garlic powder
½ tsp onion powder
24 wonton wrappers
Optional: chopped green onions or parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin with nonstick cooking spray.
Cook the sausage in a skillet over medium heat until browned and fully cooked. Drain excess grease.
Make the filling by mixing the cooked sausage, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, and onion powder until well combined.
Prepare the cups by pressing one wonton wrapper into each mini muffin cup.
Fill each wonton cup with about 1 tablespoon of the sausage mixture.
Bake for 10–12 minutes, or until the wonton edges are golden brown and the filling is hot and bubbly.
Cool slightly and garnish with chopped green onions or parsley if desired.
Servings

Makes 24 wonton cups

Tips

✨ Add diced jalapeños for a spicy kick.
✨ Swap cheddar for pepper jack cheese for extra flavor.
✨ Perfect for game days, holiday parties, and potlucks.

Crispy on the outside, cheesy and savory on the inside — these bite-sized appetizers disappear fast! 🧀🥟🔥

🥣 Cabbage Soup (One-Pot, Easy & Healthy)
Ingredients
4 cloves garlic, minced
1 yellow onion, diced
4 carrots, peeled and sliced
4 celery stalks, sliced
1 green bell pepper, diced
6 cups cabbage, chopped
1 tablespoon olive oil
1 can (28 oz) diced tomatoes with juice
1 can (8 oz) tomato sauce
½ lb frozen green beans
¼ cup fresh parsley, chopped
½ tablespoon smoked paprika
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon black pepper
6 cups vegetable broth
1 teaspoon salt (or to taste)
1 tablespoon lemon juice
Instructions
Chop all vegetables: garlic, onion, carrots, celery, bell pepper, and cabbage.
Heat olive oil in a large soup pot over medium heat.
Add garlic, onion, carrots, celery, and bell pepper. Cook until the onion becomes soft.
Add diced tomatoes, tomato sauce, green beans, parsley, paprika, oregano, thyme, and black pepper. Stir well and cook for 1–2 minutes.
Add cabbage and vegetable broth. Mix everything together.
Bring to a boil.
Lower heat, cover, and simmer for about 40 minutes until cabbage is soft.
Add salt to taste.
Stir in lemon juice just before serving.
Serving

Serve hot. It goes great with bread if you want.

Notes
Lemon juice makes the soup taste fresher and brighter.
You can add beans or cooked meat for more protein.
This soup tastes even better the next day.
Good for meal prep, budget-friendly, and very filling.

🍑 Peach Cottage Cheese Breakfast Bowls

Creamy, naturally sweet, and packed with protein, these Peach Cottage Cheese Breakfast Bowls make a quick and satisfying breakfast or snack. Fresh peaches, honey, and warm cinnamon pair perfectly with rich cottage cheese for a delicious start to your day.

🛒 Ingredients
1 cup cottage cheese
1 egg
1 tablespoon honey or maple syrup
½ teaspoon vanilla extract
⅓ cup diced ripe peaches (about ½ medium peach, patted dry)
1 tablespoon rolled oats (optional)
Pinch of cinnamon
👩‍🍳 Instructions
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe ramekin or baking dish.
In a mixing bowl, whisk together the cottage cheese, egg, honey (or maple syrup), and vanilla extract until well combined.
Stir in the rolled oats, if using, and a pinch of cinnamon.
Gently fold in the diced peaches, reserving a few pieces for the top.
Pour the mixture into the prepared ramekin and sprinkle the remaining peaches over the surface.
Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
Allow to cool for 5 minutes before serving.
Drizzle with extra honey and sprinkle with additional cinnamon if desired.
✨ Tips
Blend the cottage cheese before mixing for an extra smooth, cheesecake-like texture.
Add chopped pecans or walnuts for crunch.
Substitute nectarines or apricots for a delicious variation.
Enjoy warm or chilled from the refrigerator.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1–2

🍑🥄 A creamy, protein-packed breakfast bowl with juicy peaches, warm cinnamon, and a hint of vanilla that tastes like peach cobbler for breakfast.

🍪 Cottage Cheese Chocolate Chip Cookies (Soft & Protein-Packed)

These soft and chewy Cottage Cheese Chocolate Chip Cookies are naturally sweetened, packed with protein, and made with wholesome oats. They're perfect for breakfast, snacking, or satisfying a sweet tooth without feeling overly indulgent.

🛒 Ingredients
1 cup cottage cheese
1¼ cups rolled oats
¼ cup honey
1 large egg
¼ cup mini chocolate chips, plus extra for topping
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
👩‍🍳 Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Add the cottage cheese, oats, honey, egg, vanilla extract, baking powder, and salt to a blender or food processor. Blend until mostly smooth.
Transfer the mixture to a mixing bowl and fold in the mini chocolate chips.
Let the dough rest for 5 minutes so the oats can absorb some moisture.
Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, spacing them about 2 inches apart.
Gently flatten the tops with the back of a spoon, as these cookies won't spread much while baking.
Sprinkle a few extra mini chocolate chips on top of each cookie.
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
✨ Tips
Blend the cottage cheese completely smooth for the softest texture.
Add a pinch of cinnamon for extra warmth and flavor.
Stir in chopped walnuts or pecans for added crunch.
Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 10–12 cookies

🍪✨ Soft, chewy, chocolatey, and packed with protein, these wholesome cookies taste like a treat while offering a nutritious boost in every bite.

🫑🥩 Golden Cottage Cheese Philly Cheesesteak Boats — No Bread, Extra Cheese Pull

These cheesy Philly cheesesteak boats swap the bread for sweet bell peppers and use creamy cottage cheese for a rich, protein-packed filling. They're low-carb, hearty, and loaded with melty cheese in every bite.

🛒 Ingredients
4 large bell peppers (red, yellow, or green), halved and seeded
1 lb (450 g) beef sirloin steak, thinly sliced
1 large onion, thinly sliced
1 cup (240 g) full-fat cottage cheese, small curd
4 slices provolone cheese (or mozzarella or cheddar)
2 tablespoons olive oil or avocado oil
1 teaspoon garlic powder (or 2 cloves garlic, minced)
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon soy sauce or coconut aminos
2 tablespoons fresh parsley, chopped (optional)
👩‍🍳 Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
Place the bell pepper halves cut-side up in the baking dish. Bake for 10 minutes to soften slightly while preparing the filling.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 5–6 minutes until soft and lightly caramelized.
Add the thinly sliced steak, garlic powder, salt, black pepper, and soy sauce. Cook for 3–4 minutes, stirring frequently, until the beef is browned and cooked through.
Reduce the heat to low and stir in the cottage cheese. Mix until the filling becomes creamy and well combined.
Remove the peppers from the oven and fill each pepper half generously with the cheesesteak mixture.
Top each pepper with a slice of provolone cheese.
Return the dish to the oven and bake for 10–12 minutes, or until the cheese is melted and bubbly.
For an extra golden cheese pull, broil for 1–2 minutes at the end.
Garnish with fresh parsley and serve hot.
✨ Tips
Add sliced mushrooms for classic Philly cheesesteak flavor.
Use mozzarella for a longer cheese pull.
Blend the cottage cheese before adding if you prefer a smoother texture.
Great for meal prep and reheats beautifully.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

🔥 Tender steak, caramelized onions, creamy cottage cheese, and gooey melted provolone all packed into sweet roasted peppers for a satisfying low-carb meal.

Bacon Cheeseburger Mac ’n’ Cheese Casserole
Ingredients:
For the Mac ’n’ Cheese:
12 oz elbow macaroni (or pasta of choice)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole milk works best)
2 cups shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
For the Cheeseburger Filling:
1 lb ground beef
6–8 slices bacon, cooked and crumbled
1 small onion, diced (optional)
2 cloves garlic, minced
1 tbsp ketchup
1 tbsp mustard
Salt and pepper to taste
Optional Topping:
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup breadcrumbs (for crunch)
Instructions:
Cook the pasta
Boil macaroni in salted water until al dente. Drain and set aside.
Cook the bacon & beef
Cook bacon until crispy, then crumble. In the same pan (drain excess grease if needed), cook ground beef with onion and garlic until browned. Stir in ketchup, mustard, salt, and pepper. Set aside.
Make the cheese sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly add milk, whisking until smooth and thickened. Stir in cheddar cheese, garlic powder, onion powder, salt, and pepper until melted and creamy.
Combine everything
In a large bowl or pot, mix pasta, cheese sauce, beef mixture, and bacon until well combined.
Bake (optional but recommended)
Pour into a greased casserole dish. Top with extra cheese and breadcrumbs. Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
Serve
Let it cool for a few minutes before serving.

Crockpot Loaded Steak & Potato Bake 🥩🥔🧀
A rich, creamy slow-cooker comfort meal with tender steak, soft potatoes, and loads of melted cheddar cheese.

Ingredients:
1.5–2 lbs steak (sirloin or chuck), cut into bite-sized cubes
2 lbs baby potatoes, halved (or diced russet potatoes)
1 small onion, diced
3 cloves garlic, minced
1 cup beef broth
1 cup heavy cream (or half-and-half)
1 cup sour cream
2 cups shredded cheddar cheese (plus extra for topping)
2 tbsp butter, cut into pieces
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tsp paprika
1 tsp dried thyme (optional)
1 tbsp Worcestershire sauce
6–8 slices bacon, cooked and crumbled (optional but highly recommended)
Chopped green onions or parsley for garnish
Instructions:
Prep the base
Add potatoes, onion, and garlic to the bottom of the crockpot.
Add the steak
Place steak bites on top of the potatoes. Season with salt, pepper, paprika, and thyme.
Pour in liquids
Add beef broth and Worcestershire sauce. Stir gently so everything is coated.
Slow cook
Cook on LOW for 6–7 hours or HIGH for 3–4 hours
Stir once halfway through if possible

Make it creamy
About 20–30 minutes before serving, stir in:

heavy cream
sour cream
butter
cheddar cheese

Let it melt and thicken with the heat.

Finish & load it up
Top with extra cheddar cheese and crumbled bacon. Cover for 10–15 minutes until melted.
Serve
Garnish with green onions or parsley and serve warm.

This is a Nutter Butter Banana Pudding - a no-bake twist on classic banana pudding using peanut butter cookies instead of vanilla wafers. Creamy, peanut buttery, and easy to throw together.

Ingredients
Serves 8-10

- 2 boxes JELL-O Banana Cream Instant Pudding, 3.4 oz each
- 4 cups cold milk - the image shows chocolate milk, but regular whole milk gives the best classic flavor and texture. Chocolate milk works if you want a chocolate-peanut-banana combo
- 8 oz Cool Whip, thawed
- 1 family size package Nutter Butter cookies, about 40 cookies
- 4-5 ripe bananas, sliced
- Optional: extra crushed Nutter Butters for topping

Instructions

1. Make the pudding
In a large bowl, whisk both boxes of banana cream pudding mix with 4 cups cold milk for 2 min until thickened.
Fold in the Cool Whip until smooth and creamy.

2. Layer it up
In a 9x13” dish, lay a single layer of Nutter Butter cookies on the bottom.
Top with a layer of sliced bananas, then spread half the pudding mixture over top.
Repeat with another layer of cookies, bananas, and the remaining pudding.

3. Chill
Cover and refrigerate at least 4 hours, preferably overnight. This lets the cookies soften and the flavors meld.
Before serving, sprinkle crushed Nutter Butters on top for crunch.

4. Serve
Scoop into bowls or plates. It’ll hold together better if it’s well chilled.

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Tips
- Use cold milk: It helps the instant pudding set properly. Milk straight from the fridge is best.
- Banana tip: Slice bananas right before layering to prevent browning. A squeeze of lemon juice over the slices helps too.
- Cookie swap: Don’t have Nutter Butters? Nilla Wafers work for a classic version, or use Chessmen cookies for a buttery twist.
- Make it lighter: Use sugar-free pudding and light Cool Whip if you want to cut some calories.

These are Ham & Cheese Crescent Rolls - buttery, flaky rolls stuffed with melty cheese and ham. Super easy breakfast, snack, or lunch, and they’re great for dipping.

Ingredients
Makes 8 rolls

- 1 can refrigerated crescent roll dough, 8 count
- 8 slices deli ham, thin sliced
- 4 slices American or cheddar cheese, cut in half
- 2 tbsp butter, melted
- ½ tsp garlic powder or everything bagel seasoning
- Optional: honey mustard, dijon, or cheese sauce for dipping

Instructions

1. Prep
Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.
Unroll the crescent dough and separate into 8 triangles.

2. Fill and roll
Place 1 slice of ham on the wide end of each triangle. Top with half a slice of cheese.
Roll up from the wide end toward the point, tucking the filling inside as you go. Place seam-side down on the baking sheet.

3. Brush and bake
Mix melted butter with garlic powder. Brush the tops of each roll with the butter mixture.
Bake 11-14 min, or until golden brown and the cheese is melted.

4. Serve
Let them cool 2-3 min so the cheese sets a bit. Serve warm with honey mustard, dijon, or warm cheese sauce for dipping.

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Tips
- Don’t overstuff: One slice of ham and half a slice of cheese is enough. Too much and it’ll leak out.
- Cheese swap: Swiss, provolone, or mozzarella all work great with ham.
- Make ahead: Assemble them, cover, and refrigerate up to 4 hours before baking. Add 1-2 min to the bake time if they’re cold.
- Kid-friendly: Skip the garlic butter and just brush with a little melted butter or egg wash for a glossy top.

These are Big Mac Quesadillas - all the flavors of a Big Mac wrapped in a crispy tortilla. Cheesy, beefy, tangy, and quick to make on a griddle or skillet.

Ingredients
Makes 4 quesadillas

For the quesadillas:
- 1 lb ground beef, 80/20
- 4 large flour tortillas, burrito size
- 1½ cups sharp cheddar cheese, shredded
- ½ cup dill pickles, diced
- ¼ cup yellow onion, finely diced
- Salt and pepper, to taste
- Butter or oil, for griddling

For the "Big Mac" sauce:
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle relish or finely diced pickles
- 1 tsp white vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- Pinch of paprika

Instructions

1. Make the sauce
Mix mayonnaise, ketchup, mustard, relish, vinegar, garlic powder, onion powder, and paprika in a small bowl. Stir until smooth. Set aside.

2. Cook the beef
Heat a griddle or large skillet over medium-high heat.
Add ground beef, season with salt and pepper, and cook until browned and crumbled, 6-8 min. Drain excess fat and set aside.

3. Assemble
Lightly butter the griddle. Place a tortilla down and spread a thin layer of sauce on one half.
Top the sauced half with ground beef, diced pickles, diced onion, and shredded cheddar.
Fold the tortilla in half over the filling. Press gently.

4. Cook and serve
Cook 2-3 min per side until golden brown and crispy, and cheese is melted.
Slice into wedges and serve with extra sauce and fries on the side.

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Tips
- Don’t overfill: Keep filling to one half of the tortilla so it folds easily and doesn’t spill.
- Crispy tip: Press the quesadilla down with a spatula while cooking for better browning and melty cheese.
- Onions: Use raw for crunch, or sauté them with the beef if you want them softer and sweeter.
- Make it a meal: Serve with fries, a side salad, or even more sauce for dipping.