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Butterscotch High Protein Chocolate Bar
Close up of pomegranate creatine gummy bears showing texture
High Protein Snickerdoodle Cheesecake Glass Dish
Carrot cake Protein Balls Title
Reese's and Oreo Overnight Oats Finished
Two bean wraps browning in the oven on a professional sheet tray with parchment paper.
A close-up of a spoon lifting a thick, creamy scoop of Nutter Butter overnight oats from a bowl.
Two-Ingredient Cheesy Corn Tortillas Crispy edges, chewy center, and made with just canned corn and lite mozzarella. Use them as wraps, flatbreads, or eat straight off the tray. Makes 3 tortillas Ingredients 1 can corn, drained very well (about 165 g) 3/4 cup lite mozzarella cheese (about 84 g) Seasonings of choice (salt, garlic powder, paprika, chili powder, etc.) Optional add-ins Thin slice of onion Jalapeño, scallions, or spices of choice Instructions Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain the corn extremely well. Pat dry with paper towels if needed — less moisture = crispier tortillas. Divide the corn into 3 even piles on the baking sheet. Spread each pile into a thin round (about tortilla size). Sprinkle each round evenly with about 1/4 cup lite mozzarella and your desired seasonings. Bake for 18–20 minutes, until edges are golden and the tortillas are set and lightly crisp. Let cool for 2–3 minutes before lifting — they firm up as they cool. Tips If your corn is very moist, bake the corn alone for 5 minutes first, then add cheese and continue baking. For extra crispiness, broil for the last 1–2 minutes. These bend best while warm; they crisp more as they cool.
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