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👉 How To Gain Weight Fast | ₹50 की Diet से 3 से 5 Kg वजन बढ़ाएं | Desi Gym Fitness

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August 11, 2026

👉 How To Gain Weight Fast | ₹50 की Diet से 3 से 5 Kg वजन बढ़ाएं | Desi Gym Fitness

How to Gain Weight Fast: ₹50 Diet से 3-5 Kg वजन बढ़ाएं

Hey guys! Are you tired of being skinny and looking for the best budget weight gain diet? In this video, I have shared the most affordable and effective ₹50 daily diet plan to help you gain 3 to 5 kg in just 30 days without any expensive supplements.
This video covers a complete step-by-step full day eating routine that anyone, including students and hostelers, can easily follow at home for fast muscle and weight gain results.

Topics Covered in This Video:

How to gain weight fast for skinny guys

Cheapest full day eating plan for weight gain

3-5 kg weight gain in 30 days challenge

Best budget diet plan for muscle gain

Ghar ki sasti diet se vajan kaise badhaye

If you find this video helpful, please Like, Share, and Subscribe to the channel for more fitness and diet tips!

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Creamy Pesto Pasta (With Cottage Cheese)

Healthy Eating

webtechlake

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August 10, 2026

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Creamy Pesto Pasta (With Cottage Cheese)

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This easy Creamy Pesto Pasta with cottage cheese is a great way to increase protein without adding many calories. Since it’s blended until smooth, you can’t even taste it once it’s mixed with the basil pesto.

Cottage Cheese Pesto Pasta

Since adding cottage cheese to my cottage cheese pasta sauce, I was curious how it would taste with pesto. My husband and daughter are never on board when I tell them there’s cottage cheese in anything I’m making, so I wasn’t expecting them to love this cottage cheese pesto pasta as much as they did! The cottage cheese blends seamlessly into the pesto, making the sauce extra creamy while adding extra protein. Of course, they still have no idea I added cottage cheese, and, the way I see it, they never need to know.

Why You’ll Love This Secret Ingredient

If you want to add a protein boost and achieve an ultra-smooth texture without the high calories of traditional heavy cream or excess oil, this healthy creamy pesto pasta is your new go-to.

Texture: When blended, cottage cheese transforms from curdy to silky smooth, mirroring the consistency of a high-end Alfredo sauce.
Nutrition: It turns a standard bowl of pasta into a much more satiating meal, thanks to the significant increase in protein (14.5 grams per serving!).

Ingredients You’ll Need

This simple pasta dish has 3 main components: pasta, cottage cheese, and basil pesto. Refer to the recipe card below for exact measurements.

Creamy Pesto Pasta

Pasta: I used mezze rigatoni (short tubes), but any pasta shape will work.
Low-fat cottage cheese: Good Culture is my go-to since it’s thicker than most other brands.
Garlic: Use 2 or 3 cloves, depending on their size and how strong of a garlic flavor you want.
Fresh basil is my favorite herb during the summer.
Liquid: Water and olive oil help thin the sauce.
Cheese: Use Parmesan or Pecorino Romano in the pesto, and save some to grate over your pasta before serving.
Lemon juice also thins the sauce and adds bright acidity.
Kosher salt and black pepper for simple seasoning

How to Make Creamy Pesto Pasta

Don’t forget to save the pasta water! While it boils, grab a measuring cup or mug and place it by the pot as a visual reminder. The pasta water helps create a silky, smooth sauce. See the recipe card at the bottom for printable directions.

whipped cottage cheese — Whip the cottage cheese in the blender

pesto in food processor — Whip the cottage cheese in the blender

Blend the cottage cheese and 2 tablespoons of water in a small blender until smooth.
Make the pesto: Process the garlic in a food processor, then add the basil. Once everything’s finely chopped, add the remaining water, cheese, oil, lemon juice, salt, and pepper.
Boil the pasta in a large pot of salted water, according to package directions. One minute before draining, scoop out ½ cup of pasta water. Then, drain the pasta, return it to the pot, and let it sit for a few minutes before mixing with the cottage cheese. Doing it immediately will make the cottage cheese break and become grainy.
Add the sauces: Stir the pesto into the pasta, then mix in the cottage cheese until there are no more white streaks. If it’s too thick, add a tablespoon of pasta water at a time.
How to serve: Top the pesto pasta with grated Parmesan, basil leaves, and extra salt and black pepper.

Pro Tips for the “Hidden” Texture

To ensure your family is none the wiser, follow these two simple steps:

Blend The Cottage Cheese: Use a high-speed blender or immersion blender to process the cottage cheese until it’s completely smooth before folding it into your pesto. This eliminates the “curd” texture that often makes people hesitant.
Add a splash of water or even milk to your blender when mixing the cottage cheese. This helps emulsify the sauce, creating that professional, restaurant-quality coating that clings perfectly to every noodle.

Variations

Gluten-free: You can make this dish with any type of pasta, including gluten-free or high-protein pasta.
Cottage cheese: Feel free to use whole milk cottage cheese for an even creamier sauce, but I don’t recommend fat-free because it would make the sauce too thin.
Protein boost: Add grilled chicken or shrimp.
Vegetables: Stir spinach or peas into the hot pasta.
Herbs: Try making the pesto with half basil and half parsley or chives.
Make it spicy: Sprinkle your bowl with crushed red pepper flakes.

What to Serve with Creamy Pesto Pasta

This high-protein pesto pasta can be a main dish with some vegetables on the side or a side dish with chicken, meat, or seafood.

Storage and Meal Prep Tips

Meal prep tip: Make the pesto and whipped cottage cheese a day early. Then, when it’s time to cook dinner, just boil the pasta and stir in the sauces.
Refrigerate pesto pasta for up to 4 days. If you’re packing it for lunches, store it in smaller glass containers so they’re ready to go.
Reheat: You can microwave the dish or reheat it on the stove over medium-low heat. Just don’t turn the heat up too high, or you risk the sauce curdling. If the pasta has absorbed most of the sauce, add a splash of water, milk, or broth to thin it out.
Freeze for up to 3 months; thaw in the fridge the day before.
Leftover tip: Instead of mixing the pesto cottage cheese sauce with the pasta before serving, keep the two separate and add the sauce to individual portions. That way, you won’t have to worry about the pasta soaking up the sauce.

More High-Protein Pasta Recipes You’ll Love

Looking for more ways to use cottage cheese? Check out my healthy cottage cheese recipes.

Skinnytaste High Protein cookbook protein

Prep: 15 minutes

Cook: 14 minutes

Total: 29 minutes

Serving Size: 1 ½ cups (scant)

Cook Mode

Bring a large pot of generously salted water to boil.
Add the cottage cheese to a small blender with 2 tablespoons water, and process for about 15 seconds until smooth. Set aside.
Add garlic cloves to the food processor. Turn on for 15 to 30 secs until minced. Add the basil and continue processing until finely chopped. Add 3 to 4 tablespoons water, parmesan cheese, olive oil, lemon juice, salt, and pepper. Process until smooth throughout.
Once the pot is boiling, cook the pasta al dente, according to package directions. About 1 minute before draining, remove 1/2 cup pasta water and set aside. Drain the rest and pour the pasta back into the pot, remove from heat, let sit 2 minutes off the heat to prevent the sauce from breaking.
Pour in the pesto and stir, then the cottage cheese and stir well, until no streaks remain and the sauce and pasta are coated throughout.
If you would like the sauce any thinner, you may add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.
Top off with extra grated parmesan cheese, fresh basil leaves, and some extra salt and cracked black pepper, if desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 ½ cups (scant), Calories: 340 kcal, Carbohydrates: 54 g, Protein: 14.5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 6.5 mg, Sodium: 228.5 mg, Fiber: 6.5 g, Sugar: 3.5 g

ପତଳା ପିଲାକୁ ଗୋଲୁ ମୋଲୁ କରିବାର ସହଜ ଉପାୟ | Baby Weight Gain Tips

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ପତଳା ପିଲାକୁ ଗୋଲୁ ମୋଲୁ କରିବାର ସହଜ ଉପାୟ | Baby Weight Gain Tips

ପିଲାର ଓଜନ ବଢ଼ାଇବା ପାଇଁ ମୁଁ କଣ କଣ ଖାଦ୍ୟ ଦେଉଛି ସେଥିକି ଏହି ଭିଡିଓରେ ସେୟାର କରିଛି। ଯଦି ଆପଣଙ୍କ ପିଲା ପତଳା ଅଛି କିମ୍ବା ଭଲ ଖାଉନାହିଁ, ତେବେ ଏହି ଭିଡିଓ ଆପଣଙ୍କ ପାଇଁ ଉପକାରୀ ହୋଇପାରେ।

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Bean and Cheese Burrito

Healthy Eating

webtechlake

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August 10, 2026

0

Bean and Cheese Burrito

Seasoned refried beans, salsa, and lots of melty cheese make for an epic Bean and Cheese Burrito recipe! This is one that’s all about technique and I’ll show you how to make sure your homemade burritos have the perfect golden crisp exterior and creamy filling.

You’ll never buy frozen bean burritos again!

I know the old cliché is that college students subsist entirely on ramen noodle packets, but for me, bean and cheese burritos were the other half of my diet. They were cheap, they didn’t take up much space in the freezer, and they were a pretty good source of protein.

In other words, they were good enough. But when you make your own bean burritos at home, you can go from good enough to great. Fantastic, even!

And you can pop them in the freezer for your own DIY frozen bean and cheese burritos. (My Vegetarian Burritos and Beef Burritos are great for freezing too.)

There are a few tricks that I’ll share with you as we go along, but I found that the big game-changer was making my own refried beans instead of relying on the canned version. Not only is the flavor better, but the texture is on point too—perfectly creamy rather than pasty.

Oh, and don’t skip toasting the burritos in the skillet at the end! I think the contrast between the crispy outside and the creamy inside is what makes these burritos the best.

Five browned bean and cheese burritos on a light surface next to a small bowl of red salsa.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Canola Oil. Avocado oil or another neutral cooking oil works just as well.
Yellow Onion. Dice the onion into evenly-sized pieces so they all cook at the same rate.
Seasonings. Kosher salt, garlic powder, ground cumin, and black pepper give the beans some Tex-Mex flair.
Pinto Beans. Pinto beans become especially creamy when mashed or pureed, making them an excellent choice for our refried beans (which, despite their name, are not even fried once, let alone twice).
Prepared Salsa. I prefer a smooth, restaurant-style salsa because it disappears into the beans and creates a more cohesive filling. Chunky salsa works too if you want a little more texture.
Sharp Cheddar Cheese. Okay, sharp cheddar isn’t exactly authentic Mexican cheese, but I appreciate the more assertive flavor with the bean filling. Monterey Jack also works if you want something milder.
Flour Tortillas. Large 9- to 10-inch tortillas are best; they often (helpfully!) say “burrito size” on the packaging.
Nonstick Spray or Butter. For crisping the burritos. I like butter because it adds a little flavor too.

Step-By-Step Instructions

Chopped onions being sautéed and lightly browned in a metal frying pan on a light surface.

A skillet filled with pinto beans simmering in a seasoned, reddish-brown broth.

Cook the Onion (photo 1). Heat the oil in a large skillet over medium-low heat. Add the onion and cook for about 8 minutes, stirring occasionally, until it’s softened and beginning to turn golden.

Build the Filling (photo 2). Stir in the seasonings and cook for 30 seconds, or until the spices are fragrant. Add a can of pinto beans with the liquid; drain and rinse the second can, then add it along with the water and salsa. Bring to a simmer.

Mash the Beans (photo 3). Using a potato masher or the back of a wooden spoon, mash the beans until they’re as smooth or chunky as you like. Continue simmering for about 10 minutes, stirring often, until the beans are thickened but still creamy.

Warm the Tortillas. Stack the tortillas on a plate. Cover with a lightly damp paper towel and microwave for about 30 seconds. Warm tortillas are more pliable and less likely to crack.

Assemble. Sprinkle about 2 heaping tablespoons of cheese down the center of each tortilla. Top with about ½ cup bean filling and 2 tablespoons of cheese (photo 4). Fold in the short sides first, then roll tightly from one long side to the other (photo 5).

Crisp the Burritos (photo 6). Heat a nonstick skillet over medium heat. Lightly coat with nonstick spray or melt a small amount of butter. Place the burrito seam-side down. Cook for 1 to 2 minutes per side, until golden brown and crisp. Cool slightly, then slice and ENJOY!

Erin’s Testing Notes

I was trying to make the beans super creamy and the secret ended up being leaving one of the cans of beans undrained. The liquid gives the filling a satisfying richness, without the need for any additional ingredients.

I personally prefer a smooth restaurant style salsa for this recipe (as opposed to a chunky salsa) because it disappears into the beans, but it’s all personal preference.

A bean and cheese burrito cut in half shows beans and melted cheese, served with a small bowl of red salsa.

What to Serve with Bean and Cheese Burritos

Dipping and Topping Options. Like sour cream, Guacamole, Salsa Roja, and Cilantro Lime Crema.
Rice. Cilantro Lime Rice would be perfect!
Salad. This Mexican Street Corn Salad is always a crowd-pleaser.

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Bean and Cheese Burrito

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Bean and cheese burritos are filled with creamy beans and melty cheese, then crisped until golden for an easy, satisfying meal.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings burritos

Calories 407kcal

Author Erin Clarke / Well Plated

Ingredients

1 ½ tablespoons canola oil or similar neutral cooking oil
½ cup yellow onion diced
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
2 15-ounce cans pinto beans
½ cup water
⅔ cup prepared salsa plus additional for serving
2 cups shredded sharp cheddar cheese or Monterey Jack
6 large flour tortillas 9- to 10-inches
Nonstick spray or butter, for crisping the burritos

Instructions

In a large skillet, heat the oil over medium-low. Sauté the onion until softened and turning golden, about 8 minutes.
Stir in the salt, garlic powder, cumin, and black pepper, coating the onions.
Add one can of pinto beans with its liquid. Rinse and drain the second can of beans, then add to the pan. Add the water and salsa.
Bring to a simmer over medium-high heat. With a potato masher or the back or a large spoon, lightly mash the beans and stir, leaving them as smooth or chunky as you like. Continue simmering, stirring often to prevent sticking, until the beans are thickened but spreadable, about 10 minutes. Taste and adjust the seasoning as you like.
To make the tortillas easier to roll, stack them on a plate, cover with a lightly damp paper towel, and microwave for 30 seconds.
Assemble the burritos: Down the center of each tortilla, sprinkle a 2 heaping tablespoons of cheese so it forms a line. Top with one-sixth of the mashed beans (about 1/2 cup). Add another 2 heaping tablespoons cheese on top. Fold the short sides of the tortillas over the filling to seal the ends, then lift one of the long sides up and over the filling, rolling to seal. Repeat with the remaining burritos.
When ready to eat, warm a medium nonstick skillet over medium heat. Lightly mist with nonstick spray (or melt a little butter in the skillet). Place a burrito in the skillet seamside down. Cook on each side until golden, 1 to 2 minutes per side. Let cool a few minutes, then slice and serve.

Notes

TO STORE: Wrap leftover burritos individually and refrigerate for up to 4 days.
TO FREEZE: Wrap each burrito tightly in foil or plastic wrap, then place in a freezer-safe bag for up to 3 months.
TO REHEAT: For the crispiest tortilla, warm thawed burritos in a skillet over medium heat until heated through. You can also microwave them for convenience, then finish them in the skillet for a minute or two if you’d like the outside crisp.

Nutrition

Related Recipes

Ground Beef Enchiladas

Chicken Quesadilla Recipe

Burrito Bowl

Post Pregnancy Weight Loss Of 26 kgs | | Fat to Fit | Fit Tak

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August 10, 2026

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Post Pregnancy Weight Loss Of 26 kgs | | Fat to Fit | Fit Tak

It is difficult to lose weight after pregnancy, but she lost 26 kgs! Watch the video to know what all she did to achieve her goal.

The best exercise for the brain is reading good content. Subscribe to Reader’s Digest.
And get a chance to win Rs 15,00,000! Click on the link below.
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Q and A: about Nutrition And Dietetics 🥼🥼 (philippines) | Nadine Vestil

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August 10, 2026

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Q and A: about Nutrition And Dietetics 🥼🥼 (philippines) | Nadine Vestil

Watch in HD!
Minimize or maximize volume if needed!

Hey guys! So we just hit 500 subscribers… i’m so thankful for the unending support that you gave me even though i dont consistently post ND related videos cause i myself is still a student.. Again for those who are asking for notes from me, i’ll be posting all my notes at my etsy shop, link below!

Etsy Shop: ProcrastiNotesPh
https://www.etsy.com/shop/procrastinotesph

Thank you for watching!

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I N S T A G R A M: @nadsvee

#nutritionstudent #filipinoyoutuber #unistudent

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Zero Carb Bread! Just 2 ingredients!

VIDEOS

webtechlake

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August 9, 2026

31

Full recipe is on lilsipper.com

#ketorecipes #keto #lowcarbbread #lowcarb #lowcarbdiet #ketodiet #ketobread #eggwhitebread #eggwhites #proteinbread #zerocarbs #lowcarbrecipes #ketobread #ketorecipes #proteindessert

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3 Ingredient Toddler Brownies | Healthy Snack for Toddlers! 😋#momlife #easyrecipe #healthyfood

VIDEOS

webtechlake

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August 9, 2026

21

3 Ingredient Toddler Brownies | Healthy Snack for Toddlers! 😋#momlife #easyrecipe #healthyfood

These 3 ingredient brownies make a perfect easy snack for your kids and they are so easy to make! All four of my kids loved them! Share this recipe with a busy mama! 😋

Ingredients
3 ripe bananas
1/2 cup peanut butter
1/4 cup cocoa powder

Directions
1)Preheat your oven to 350F and line a square 8×8 pan with parchment paper.
2)In a large mixing bowl, add your bananas and mash well. Add the rest of your ingredients and mix together. 3)Pour the mixture in your baking dish and bake for 17-20 minutes.
4)Let brownies cool and then enjoy!

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FITNESS MOTIVATION | Ida Bergfoth & Fafa #fitness #shorts #motivation

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webtechlake

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August 9, 2026

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FITNESS MOTIVATION | Ida Bergfoth & Fafa #fitness #shorts #motivation

Watch the full video where we are training Brazilian style quad workout!!

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Weekly Meal Plan 8.9.26

Healthy Eating

webtechlake

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August 9, 2026

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Weekly Meal Plan 8.9.26

By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

Weekly meal plan with photos of dill chicken salad, veggie stir fry, burger bowl, noodles, pizza, and zucchini muffins.

Menu and Grocery Costs This Week:

Monday. Dill Pickle Chicken Salad—$2.47 per serving
Tuesday. Zucchini Stir Fry—$2.19 per serving
Wednesday. Burger Bowl—$7.35 per serving
Thursday. Cabbage and Noodles—$1.01 per serving
Friday. Naan Pizza—$3.53 per serving
Bonus. Healthy Zucchini Muffins —$.49 per serving

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Weekly Meal Plan

Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.

Special Meal Plans

Enjoy a free weekly meal plan perfect for families, featuring six delicious dishes: cauliflower casserole, zucchini lasagna, cauliflower fried rice, sheet pan chicken with vegetables, shrimp scampi with zucchini noodles, plus bonus almond flour bread.

Low-Carb Weekly Meal Plan – 2

High Protein Weekly Meal Plan – 1

A free weekly meal plan with photos: Monday—Hamburger Helper, Tuesday—Slow Cooker Carnitas, Wednesday—Tuna Melt, Thursday—Burrito Bowl, Friday—Slow Cooker Pasta, plus bonus Breakfast Bars. Easy healthy meals in labeled boxes.

Budget-Friendly Weekly Meal Plan – 1

Weekly meal plan graphic featuring six easy healthy meals: Monday—Asparagus Soup, Tuesday—Sheet Pan Mediterranean Shrimp, Wednesday—Pork Stir Fry, Thursday—Sheet Pan Lemon Chicken, Friday—Eggs in Purgatory, and a bonus One Bowl Brownies.

One Pan Weekly Meal Plan – 1

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Click here to sign up to receive our Weekly Meal Plans straight to your inbox each Sunday. You’ll need to create an account to save them to your recipe box.

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fitnessblog

Cottage Cheese Pesto Pasta

Why You’ll Love This Secret Ingredient

Ingredients You’ll Need

How to Make Creamy Pesto Pasta

Pro Tips for the “Hidden” Texture

Variations

What to Serve with Creamy Pesto Pasta

Storage and Meal Prep Tips

More High-Protein Pasta Recipes You’ll Love

Last Step:

Bean and Cheese Burrito

Ingredients and Substitutions

Step-By-Step Instructions

Erin’s Testing Notes

What to Serve with Bean and Cheese Burritos

Bean and Cheese Burrito

Ingredients

Instructions

Notes

Nutrition

Ground Beef Enchiladas

Chicken Quesadilla Recipe

Burrito Bowl

Weekly Meal Plan 8.9.26

Menu and Grocery Costs This Week:

Did You Know?

By creating an account, you can save recipes and meal plans, personalize them, and even make shopping lists?

Low-Carb Weekly Meal Plan – 2

High Protein Weekly Meal Plan – 1

Budget-Friendly Weekly Meal Plan – 1

One Pan Weekly Meal Plan – 1

All Tutorials

An Easier Way to Save

Weekly Meal Plan Frequently Asked Questions

Join today and start saving your favorite recipes

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