Wanda Houston

10/15/2026

10/15/2026

My Irish twist on egg salad.
7 eggs, butterhead lettuce, beefsteak tomatoes, green onion.
Would you add more mustard or keep it like this?

10/15/2026

I stopped skipping breakfast after this.
Deliciosa, alta en proteína, y sin aburrirte.
Etiqueta a alguien que siempre se salta el desayuno.

10/14/2026

High-Protein Tuna Salad 🥗
Ingredients:
* 4 small cucumbers * 1 medium onion * 150 g canned corn, drained * 3 hard-boiled eggs * 2 cans (185 g / 6.5 oz each) tuna in its own juice, drained
Dressing:
* 4 tbsp Greek yogurt * 2 tbsp light mayonnaise * 1 tsp whole grain mustard * 1 tsp lemon juice * ½ tsp honey * Salt, to taste * Black pepper, to taste

10/14/2026

🥗 High-Protein Tuna Salad — Fresh, Creamy & Delicious! 🥒🐟

Crunchy cucumbers, tender tuna, sweet corn, and hard-boiled eggs tossed in a creamy Greek yogurt dressing. This refreshing, protein-packed salad is perfect for a quick lunch, light dinner, or meal prep!

👨‍🍳 Easy Recipe:

Ingredients:

4 small cucumbers, diced

1 medium onion, finely chopped

150 g (about 1 cup) canned corn, drained

3 hard-boiled eggs, chopped

2 cans (6.5 oz each) tuna in water, drained

For the Creamy Dressing:

4 tbsp plain Greek yogurt

2 tbsp light mayonnaise

1 tsp whole-grain mustard

1 tsp fresh lemon juice

½ tsp honey

Salt and black pepper to taste

Instructions:

Wash the cucumbers and cut them into small, bite-sized pieces.

Finely chop the onion and hard-boiled eggs.

Drain the canned tuna and corn thoroughly to prevent a watery salad.

Combine cucumbers, onion, corn, eggs, and tuna in a large mixing bowl.

In a separate bowl, whisk together Greek yogurt, mayonnaise, mustard, lemon juice, honey, salt, and black pepper until smooth.

Pour the creamy dressing over the salad and gently toss until everything is evenly coated.

Refrigerate for 15–20 minutes before serving for a refreshing, well-balanced flavor.

💡 Cooking Tip: Remove the watery cucumber seeds if you're preparing this salad ahead of time. It helps keep the dressing thick and creamy! Store covered in the refrigerator and enjoy within 3–4 days.

❤️ Would you enjoy this creamy tuna salad on toasted bread, in a tortilla wrap, or straight from the bowl?

10/14/2026

🌮 Crispy Beef & Cheese Tortilla Triangles — Golden, Cheesy & Delicious! 🧀😋

Crunchy tortillas filled with juicy seasoned ground beef, colorful bell peppers, and gooey melted cheese. A quick, satisfying meal with crispy edges and a flavorful filling!

👨‍🍳 Easy Recipe:

Ingredients:

1 lb ground beef

6 large flour tortillas

1½ cups shredded cheddar or Mexican-blend cheese

1 bell pepper, finely diced

1 small onion, chopped

1 tsp taco seasoning

1 tbsp olive oil

Salt and black pepper to taste

Instructions:

Brown ground beef in a skillet over medium heat. Drain excess grease.

Add onion, bell pepper, taco seasoning, salt, and pepper. Cook for 4–5 minutes until vegetables soften.

Cut tortillas in half, add beef filling and shredded cheese, then fold into triangles.

Heat a lightly oiled skillet over medium heat.

Cook tortilla triangles for 2–3 minutes per side until golden, crispy, and the cheese melts.

Serve warm with salsa, sour cream, or guacamole.

💡 Cooking Tip: Avoid overfilling the tortillas, and cook over medium heat so the cheese melts before the outside gets too dark!

❤️ Would you dip these cheesy beef triangles in spicy salsa or creamy sour cream?

10/14/2026

This Slow Cooker Creamy Ranch Beef Tortellini is pure comfort food! 🤤🧀

Tender cheese tortellini, seasoned ground beef, and melted mozzarella in a rich, creamy ranch sauce. A cozy dinner that's worth the wait! 🍝

Would you try this for dinner?

10/14/2026

🍗 Extra Crispy Homemade Chicken Strips — Golden, Crunchy & Juicy! 🔥😋

Crispy, golden-brown coating on the outside and tender, juicy chicken on the inside! These homemade chicken strips are perfect for family dinners, game-day snacks, or dipping into your favorite sauce.

👨‍🍳 Easy Recipe:

Ingredients:

3–4 boneless chicken fillets

2 eggs

100 ml milk (about ⅓ cup + 1 tbsp)

200 ml water (about ¾ cup + 1 tbsp)

250 g all-purpose flour (about 2 cups)

1 tsp baking soda

1 tsp paprika

½ tsp garlic powder

Salt and black pepper to taste

Extra flour for coating

Vegetable oil for frying

Instructions:

Slice chicken fillets into evenly sized strips.

In a large bowl, whisk together eggs, milk, water, flour, baking soda, paprika, garlic powder, salt, and pepper until a smooth batter forms.

Add chicken strips and coat evenly. Cover and refrigerate for 1 hour.

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C).

Remove chicken strips from the batter, letting excess drip off, then coat thoroughly in extra flour.

Carefully fry in batches for approximately 5–7 minutes, depending on thickness, until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Transfer to a wire rack or paper towels to drain excess oil.

Serve hot with ranch dressing, honey mustard, or your favorite dipping sauce!

💡 Cooking Tip: For an extra-crunchy coating, press the flour firmly onto each chicken strip before frying. Avoid overcrowding the pan so the oil stays hot and the coating turns beautifully crispy!

❤️ What's your favorite dipping sauce for crispy chicken strips — ranch, honey mustard, or BBQ sauce?

10/05/2026

Hamburger Cabbage Soup Ingredients: 1 pound ground beef 1 small head green
cabbage chopped 1 medium onion

10/05/2026

Slow Cooker Beef Sausage and Cabbage

Ingredients:

1 lb beef sausage, sliced into 1/2" thick rounds
1 medium head green cabbage, chopped (about 2" pieces)
1 medium onion, chopped
1 tbsp olive oil or butter (optional for browning)
1 tsp salt + 1/2 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/2 cup chicken broth or water
Optional: 1 tbsp apple c***r vinegar or Dijon
Instructions:

1. Brown sausage (5 min, extra flavor):
Heat oil in skillet, sear sausage slices 2-3 min per side until browned. You can skip and add raw — slow cooker will still work.

2. Layer:
In your red oval slow cooker, add chopped onion on bottom, then cabbage, then browned sausage on top.

3. Season:
Sprinkle salt, pepper, garlic powder, paprika. Pour broth/vinegar over top. Don't stir too much — let cabbage steam.

4. Cook:
Low 5-6 hours or High 3-4 hours, until cabbage is soft, glossy and tender but not mushy.

5. Serve:
Lift with fork like in the video — sausage + cabbage ribbons together. Spoon some pot juices over top.

Tips:

Don't add extra water — cabbage releases a lot.
For more flavor: add 1 tsp caraway seeds or red pepper flakes.
Keeps 4 days in fridge, perfect for meal prep.