I’m so excited to welcome my dear friend and amazing recipe creator, Rachel Mansfield to the newsletter this week! Rachel is sharing three meal-prep friendly recipes from her brand-new cookbook, More, Please!, and trust me, you’re going to want to make all three.
Hi friends! I’m Rachel Mansfield—cookbook author, recipe creator, co-CEO and co-founder of cadootz, and mom of three. If we’ve never met before, I’m so happy you’re here.
For the past decade, I’ve been creating recipes with one goal in mind: helping people put nourishing, delicious meals on the table without spending hours in the kitchen. As much as I love cooking, I know life is busy. Between work, kids, sports, and everything else that fills our days, dinner has to be practical, but I never want it to be boring.
That’s exactly why I wrote my second cookbook, More, Please!
This book is filled with the kinds of recipes I actually make for my family every week: protein-packed breakfasts, fresh lunches, flavor-forward dinners, snacks everyone reaches for, and desserts that feel special without requiring a million ingredients. They’re recipes that are flexible, approachable, and meant to fit into real life—whether you’re cooking for picky kids, adventurous eaters, or somewhere in between. My husband also has celiac, my middle son is gluten-free, and my recipes are always 100% gluten free-friendly.
Today, I wanted to give you a little taste of what you’ll find inside the book by sharing three recipes that perfectly capture what More, Please! is all about.
We’ll start with my Cottage Cheese Pancakes—a breakfast that’s impossibly fluffy, naturally high in protein, and one of those recipes you’ll find yourself making on repeat. Next up is my Mediterranean Stuffed Salmon, a dinner that looks impressive enough for guests but comes together easily enough for a weeknight. And because no meal is complete without something sweet, I’m finishing with my Orange Vanilla Pops—a creamy, refreshing frozen treat that tastes like a creamsicle and couldn’t be simpler to make.
If you’ve been looking for recipes that make healthy eating feel exciting instead of restrictive, or meals that the whole family can genuinely enjoy together, I hope these become favorites in your home.
When I say we make these pancakes all the time, I mean it. Weekly? Every other week? They’re never not in my house because they’re so simple and they always work! I love that there’s a touch of maple syrup built in so you don’t need to add other sugar. These are what also turned me on to cottage cheese, after I realized it added so much protein, flavor, and creaminess. Even though I first shared them back in 2022, they’re still one of the most popular recipes on my website to date, so I had to include them in More, Please! It wouldn’t be complete without them.
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Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4
Notes: High Protein | Gluten Free
4 large eggs
1 1/2 cups cottage cheese
3 tbsp maple syrup, plus more for serving
1 tsp vanilla extract
1 cup all-purpose flour, gluten-free if needed
1/2 tbsp baking powder
1/4 tsp kosher salt
Mix-ins like blueberries, chocolate chips, sprinkles, whatever! (optional)
Unsalted butter or avocado oil spray, for the pan
Maple syrup, fruit, whipped coconut cream, and/or sprinkles, for serving (optional)
In a large bowl, whisk together the eggs, cottage cheese, maple syrup, and vanilla until smooth. (You can also combine the wet ingredients in a blender to break up the cottage cheese for a smoother pancake consistency.)
Add the flour, baking powder, and salt, and whisk again to combine. Fold in any mix-ins (if using).
Heat a large skillet over medium heat. Grease with butter or oil and scoop about 1/4 cup of the batter onto the skillet. Repeat for as many pancakes as can comfortably fit in the pan, leaving an inch or so between pancakes. Cook until the pancakes start to bubble and are no longer shiny on top, 3 to 5 minutes. (If you find the pancakes are browning too quickly, reduce the heat to medium-low or low.) Flip and cook for another minute. Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter. Remove the pan from the heat.
Serve the pancakes with maple syrup and any other desired toppings.
I make this for dinner at least three times per month, it’s that good. I’ve always loved salmon, and you know that Greek flavors are my favorite. I also feel like stuffed salmon is so underrated! Like people make stuffed chicken breasts all the time, but this is actually a lot easier and less of a production than the fuss of butterflying a chicken breast and then fighting with a toothpick to keep it closed.
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4
Notes: High Protein | Low Carb | Gluten Free | Nut Free | Longer, thicker pieces of salmon work best.
4 (6 oz) salmon portions, skin left on
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups loosely packed baby spinach, chopped
1/2 tsp garlic powder
1/4 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 cups crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped jarred roasted red peppers
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the salmon on the prepared baking sheet with the skin side down. Using a sharp knife and without slicing through the skin, slice a deep, lengthwise slit down the middle of each piece of salmon, leaving about 1/2 inch of the fish intact on either end. Brush the salmon with oil and season well with salt and pepper. Set aside.
In a large skillet over medium-high heat, heat about 1 tablespoon of olive oil. Add the spinach, garlic powder, oregano, smoked paprika, salt, and pepper to taste and cook, stirring frequently, until the spinach is wilted, 3 to 4 minutes. Remove the pan from the heat and stir in the feta, Parmesan, and roasted red peppers. Taste and adjust seasoning as needed.
Divide the spinach-feta mixture evenly among the salmon portions, gently pressing the mixture into the slit. Bake until the salmon flakes in the thickest part and measures 145 degrees Fahrenheit, 15 to 20 minutes. We tend to let ours go on the long side because we like the top a bit crispy! You can also broil the salmon for a few minutes at the end for a crispy, golden top. Serve hot.
One summer, my son came home from camp yelling, “MOM! I HAD AN ORANGE! ICE CREAM! POPSICLE!” And in that moment, I realized he’d discovered Creamsicles. And why are they weirdly hard to find in the store nowadays? I love that my kids are getting into them now (I loved them as a kid, too), and this four-ingredient situation means I don’t have to search high and low for them in the store. If you’ve been following me for a while, you know I do a lot of Popsicle-adjacent stuff, but I’d never done an orange-vanilla flavor, so it was time for this to join the family. And dare I say, I think these are the new favorite!
Prep time: 10 minutes
Freeze time: 6-8 hours (or overnight)
Total time: 6 hours
Servings: 6 pops (depending on your molds)
Notes: Gluten Free | Dairy-Free Friendly | Nut Free
2 medium oranges, peeled (about 1 1/2 cups of fruit)
1 1/4 cup plain Greek yogurt or coconut yogurt
2 tbsp maple syrup or honey
1/2 tsp vanilla extract
In a blender, add the oranges, yogurt, maple syrup, and vanilla and blend until completely smooth. Divide the mixture into ice pop molds and freeze until very firm (I like to let them set overnight).
To serve, run each ice pop mold under warm running water to help loosen the pop.
And if you love what you make today, I think you’ll absolutely love More, Please! Every page is filled with recipes designed to make you excited to cook—and maybe even hear the two best words at the dinner table: More, please!
I’m so grateful to Lainie for inviting me into your inbox today. I hope you discover a new favorite recipe, and I can’t wait to hear what you make first from my new cookbook!
My new cookbook is sold anywhere books are sold:
📚 Amazon
📚 Target
📚 Bookshop
Happy cooking!
x, Rachel
A huge thank you to Rachel for sharing these recipes with us! I don’t know about you, but that stuffed salmon is definitely going on my dinner menu this week. I can’t wait for you to try.
See you next week!
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