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LAPA LAPA Seafood & Drinks, 304 Texas Avenue Suite #102, El Paso, TX (2026)

07/17/2026

🥔 Crispy Two-Ingredient Cottage Cheese Chips 🧀

Ingredients:
- 🧀 cottage cheese - 1 cup
- 🧂 salt - 1/2 teaspoon
- 🌿 optional seasonings (like garlic powder, onion powder, or paprika) - to taste

Instructions:

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

2. Prepare the cottage cheese: In a mixing bowl, combine the cottage cheese and salt. If you’re using any optional seasonings, add them in at this stage. Mix well until the ingredients are fully combined.

3. Form the chips: Using a spoon, scoop out small amounts of the cottage cheese mixture and spread them into thin circles on the prepared baking sheet. Aim for about 2-3 inches in diameter, leaving some space between each circle as they will expand slightly while baking.

4. Bake the chips: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the edges of the chips are golden brown and crispy. Keep an eye on them to prevent burning.

5. Cool and serve: Once baked, remove the chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.

6. Enjoy: Serve the crispy cottage cheese chips as a healthy snack on their own or with your favorite dip, like salsa or guacamole.

Cooking Tips:
- For added flavor, experiment with different spices or herbs based on your preference.
- Store any leftover chips in an airtight container at room temperature for a few days, though they are best enjoyed fresh.

07/17/2026

🥗 Cottage Cheese Taco Dip 🌮

Ingredients:
- 🥛 cottage cheese - 2 cups
- 🌶️ taco seasoning - 1 packet (about 1 oz)
- 🍅 diced tomatoes - 1 cup (drained)
- 🧅 green onions - 1/4 cup, chopped
- 🥑 avocado - 1 medium, diced
- 🧀 shredded cheddar cheese - 1 cup
- 🥒 black olives - 1/2 cup, sliced
- 🌿 fresh cilantro - 1/4 cup, chopped (optional)
- 🥨 tortilla chips - for serving

Instructions:

1. Prepare the cottage cheese: In a medium mixing bowl, add the cottage cheese. Use a fork or a whisk to slightly break down the cottage cheese for a smoother texture.

2. Mix in the seasoning: Sprinkle the taco seasoning over the cottage cheese and mix well until fully combined. This will give the dip its flavorful base.

3. Add the veggies: Gently fold in the diced tomatoes, chopped green onions, and diced avocado into the cottage cheese mixture. Be careful not to mash the avocado too much; you want to keep some chunks for texture.

4. Layer the dip: In a serving dish, spread the cottage cheese mixture evenly. Top with shredded cheddar cheese and sliced black olives for added flavor and color.

5. Garnish: If desired, sprinkle chopped fresh cilantro over the top for an extra pop of freshness.

6. Serve: Serve the cottage cheese taco dip with tortilla chips for dipping. Enjoy it as a party appetizer or a fun snack!

Tips:
- For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the cottage cheese mixture.
- This dip can be made ahead of time; just cover and refrigerate until ready to serve. Add the avocado just before serving to keep it fresh.

07/17/2026

🍕 High-Protein Cottage Cheese Pizza Bowl 🧀🍅

Ingredients:
- 🥣 cottage cheese - 2 cups (low-fat or regular)
- 🍅 marinara sauce - 1 cup
- 🧀 mozzarella cheese - 1 cup, shredded
- 🌶️ bell pepper - 1, diced (any color)
- 🍄 mushrooms - 1 cup, sliced
- 🧅 onion - 1/2, diced
- 🍕 Italian seasoning - 1 teaspoon
- 🧂 salt and pepper - to taste
- 🌿 fresh basil - for garnish (optional)
- 🥄 olive oil - 1 tablespoon (for sautéing)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt, pepper, and Italian seasoning.

3. Prepare the base: In a mixing bowl, combine the cottage cheese with a pinch of salt and pepper. This will be the base of your pizza bowl.

4. Assemble the pizza bowl: In an oven-safe bowl or dish, spread the cottage cheese mixture evenly at the bottom. Pour the marinara sauce over the cottage cheese, spreading it evenly.

5. Add the sautéed vegetables: Layer the sautéed vegetables on top of the marinara sauce.

6. Add mozzarella cheese: Sprinkle the shredded mozzarella cheese generously over the top of the vegetables.

7. Bake: Place the assembled pizza bowl in the preheated oven and bake for about 20-25 minutes, or until the cheese is bubbly and golden.

8. Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy your high-protein pizza bowl!

Cooking Tips:
- Feel free to customize your pizza bowl by adding other toppings like pepperoni, olives, or spinach.
- For an extra protein boost, consider adding cooked chicken or turkey to the vegetable mixture.
- This dish is great for meal prep; simply store leftovers in the fridge for up to 3 days.

07/17/2026

🍝 Slow Cooker Creamy Chicken Pot Pie Pasta 🍗🥕

Ingredients:
- 🍗 boneless, skinless chicken breasts - 500 g (about 1 lb)
- 🥕 carrots - 2 medium, diced
- 🧅 onion - 1 medium, chopped
- 🥔 potatoes - 2 medium, diced
- 🌽 frozen peas - 1 cup
- 🧄 garlic - 2 cloves, minced
- 🧂 salt - 1 teaspoon
- 🧂 black pepper - 1/2 teaspoon
- 🌿 dried thyme - 1 teaspoon
- 🌿 dried rosemary - 1 teaspoon
- 🥛 chicken broth - 500 ml (2 cups)
- 🥛 heavy cream - 240 ml (1 cup)
- 🍝 pasta (penne or rotini) - 250 g (about 8 oz)
- 🧀 cream cheese - 120 g (4 oz), cubed
- 🌿 fresh parsley - for garnish (optional)

Instructions:

1. Prepare the slow cooker: Place the diced carrots, chopped onion, diced potatoes, and frozen peas at the bottom of the slow cooker.

2. Add the chicken: Season the boneless, skinless chicken breasts with salt, black pepper, thyme, and rosemary. Place the chicken on top of the vegetables in the slow cooker.

3. Pour in the liquids: Add the minced garlic, chicken broth, and heavy cream over the chicken and vegetables. Ensure everything is well combined.

4. Cook the chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

5. Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker.

6. Add the pasta: Stir in the uncooked pasta and cream cheese into the slow cooker. Mix well to combine all ingredients.

7. Continue cooking: Cover and cook on high for an additional 30-40 minutes, or until the pasta is tender and cooked through.

8. Serve: Once done, give the pasta a good stir. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Cooking Tips:
- For added flavor, you can sauté the onions and garlic in a skillet before adding them to the slow cooker.
- Feel free to add other vegetables like celery or bell peppers based on your preference.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Enjoy your creamy and comforting chicken pot pie pasta!

07/17/2026

🥪 Crispy Chicken Caesar Sandwiches 🍗🥬

Ingredients:
- 🍗 boneless, skinless chicken breasts - 2 (about 1 lb)
- 🥣 all-purpose flour - 1 cup
- 🥚 eggs - 2, beaten
- 🥖 breadcrumbs - 1 cup (preferably panko for extra crunch)
- 🧂 salt - 1 teaspoon
- 🧄 garlic powder - 1 teaspoon
- 🧂 black pepper - 1/2 teaspoon
- 🧀 Parmesan cheese - 1/4 cup, grated
- 🥬 romaine lettuce - 2 cups, chopped
- 🍋 Caesar dressing - 1/2 cup
- 🥖 sandwich rolls - 4 (ciabatta or hoagie rolls work well)
- 🧄 garlic cloves - 2, minced (optional for extra flavor)
- 🛢️ olive oil - for frying

Instructions:

1. Prepare the chicken: Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch thick. This helps them cook evenly.

2. Set up the breading station: In one shallow dish, mix the flour, salt, garlic powder, and black pepper. In a second dish, place the beaten eggs. In a third dish, combine the breadcrumbs and grated Parmesan cheese.

3. Bread the chicken: Dredge each chicken breast in the flour mixture, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to adhere.

4. Fry the chicken: In a large skillet, heat about 1/2 inch of olive oil over medium heat. Once hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and place on paper towels to drain excess oil.

5. Assemble the sandwiches: Slice the sandwich rolls in half. Spread a generous amount of Caesar dressing on the bottom half of each roll. Place a crispy chicken breast on top, followed by a handful of chopped romaine lettuce. Drizzle a little more Caesar dressing over the lettuce if desired.

6. Serve: Close the sandwiches and serve immediately while the chicken is still warm and crispy. These sandwiches pair wonderfully with a side of fries or a simple salad.

Cooking Tips:
- For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, and garlic for 30 minutes before breading.
- You can also bake the breaded chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes if you prefer a healthier option.
- Feel free to add additional toppings like sliced tomatoes or crispy bacon for an extra twist!

07/17/2026

🍗 Garlic Butter Chicken Zucchini Skillet 🥒🧄

Ingredients:
- 🍗 chicken breast - 500 g, diced
- 🧄 garlic - 4 cloves, minced
- 🧈 unsalted butter - 4 tablespoons
- 🥒 zucchini - 2 medium, sliced
- 🧅 onion - 1 medium, diced
- 🌿 Italian seasoning - 1 teaspoon
- 🧂 salt - to taste
- 🧂 black pepper - to taste
- 🌶️ red pepper flakes - 1/2 teaspoon (optional for heat)
- 🍋 lemon juice - 1 tablespoon (for garnish)
- 🌿 fresh parsley - for garnish (optional)

Instructions:

1. Prepare the ingredients: Start by dicing the chicken breast into bite-sized pieces. Mince the garlic, slice the zucchini, and dice the onion.

2. Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken to the skillet, season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

3. Sauté the vegetables: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the diced onion and cook for about 2-3 minutes until it becomes translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.

4. Add the zucchini: Stir in the sliced zucchini and cook for about 4-5 minutes, or until the zucchini is tender but still slightly crisp. If you like a bit of heat, sprinkle in the red pepper flakes during this step.

5. Combine chicken and vegetables: Return the cooked chicken to the skillet, mixing everything together. Cook for another 2-3 minutes to heat through and allow the flavors to meld. Adjust seasoning with more salt and pepper if needed.

6. Finish and serve: Remove the skillet from heat and drizzle with lemon juice. Garnish with fresh parsley if desired. Serve warm as a delicious and healthy one-pan meal.

Cooking Tips:
- Feel free to add other vegetables such as bell peppers or mushrooms for extra flavor and nutrition.
- This dish pairs well with rice, quinoa, or a side salad for a complete meal.

Enjoy your Garlic Butter Chicken Zucchini Skillet!

07/17/2026

🌯 BBQ Chicken Bacon Ranch Wraps 🍗🥓

Ingredients:
- 🍗 cooked chicken breast - 2 cups, shredded
- 🥓 bacon - 4 slices, cooked and crumbled
- 🥬 romaine lettuce - 1 cup, chopped
- 🧀 cheddar cheese - 1 cup, shredded
- 🌽 corn - 1/2 cup (canned or frozen, thawed)
- 🥒 ranch dressing - 1/2 cup
- 🍖 BBQ sauce - 1/4 cup
- 🌯 large flour tortillas - 4
- 🧂 salt and pepper - to taste

Instructions:

1. Prepare the chicken: In a mixing bowl, combine the shredded cooked chicken with BBQ sauce. Mix well until the chicken is evenly coated. Season with salt and pepper to taste.

2. Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces.

3. Assemble the wraps: Lay a flour tortilla flat on a clean surface. Spread about 2 tablespoons of ranch dressing evenly over the tortilla.

4. Layer the ingredients: On top of the ranch dressing, add a portion of the BBQ chicken mixture, followed by chopped romaine lettuce, crumbled bacon, corn, and shredded cheddar cheese.

5. Roll the wrap: Starting from one end, carefully roll the tortilla tightly around the filling. Tuck in the sides as you roll to secure the ingredients inside.

6. Slice and serve: Once rolled, slice the wrap in half diagonally. Repeat the process for the remaining tortillas and filling. Serve immediately with extra ranch dressing or BBQ sauce for dipping.

Additional Tips:
- For added flavor, you can grill the wraps for a few minutes on each side after assembling to give them a crispy texture.
- Feel free to customize the fillings by adding other ingredients like diced tomatoes, avocado, or jalapeños for extra kick!

07/16/2026

🍗 Creamy Jalapeño Popper Chicken Casserole 🌶️🧀

Ingredients:
- 🍗 cooked chicken - 3 cups, shredded (rotisserie chicken works great)
- 🌶️ jalapeños - 4, diced (fresh or pickled, adjust to taste)
- 🧀 cream cheese - 8 oz, softened
- 🧀 cheddar cheese - 1 cup, shredded
- 🧀 mozzarella cheese - 1 cup, shredded
- 🥛 heavy cream - 1 cup
- 🧄 garlic powder - 1 teaspoon
- 🧂 onion powder - 1 teaspoon
- 🧂 salt - to taste
- 🧂 black pepper - to taste
- 🍚 cooked rice - 2 cups (white or brown)
- 🌿 green onions - 1/4 cup, sliced (for garnish)
- 🔥 breadcrumbs - 1/2 cup (optional, for topping)

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C).

2. Prepare the chicken mixture: In a large mixing bowl, combine the shredded chicken, diced jalapeños, softened cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.

3. Add the rice: Gently fold in the cooked rice and half of the cheddar and mozzarella cheeses into the chicken mixture. This will create a creamy and cheesy filling.

4. Transfer to a baking dish: Pour the chicken and rice mixture into a greased 9x13 inch (23x33 cm) baking dish, spreading it evenly.

5. Top with cheese: Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top of the casserole.

6. Add breadcrumbs (optional): If you like a crunchy topping, sprinkle the breadcrumbs over the cheese layer.

7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

8. Garnish and serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with sliced green onions before serving.

9. Enjoy: Serve warm as a comforting main dish that’s perfect for family dinners or gatherings!

Cooking Tips:
- For extra spice, consider adding crushed red pepper flakes or using spicy jalapeños.
- This casserole can be made ahead of time and stored in the refrigerator. Just bake it when you're ready to serve!
- Pair with a simple green salad or cornbread for a complete meal.

07/16/2026

💍 Marry Me Chicken Pasta Salad 🍝🥗

Ingredients:
- 🍗 chicken breast - 2 large (about 500g), cooked and diced
- 🍝 rotini pasta - 2 cups (uncooked)
- 🍅 cherry tomatoes - 1 cup, halved
- 🥒 cucumber - 1 medium, diced
- 🧀 mozzarella cheese - 1 cup, cubed
- 🥬 fresh spinach - 2 cups, roughly chopped
- 🧄 garlic - 2 cloves, minced
- 🌶️ red pepper flakes - 1 teaspoon (optional)
- 🧂 salt and pepper - to taste
- 🛢️ olive oil - 1/4 cup
- 🍋 lemon juice - 2 tablespoons
- 🌿 fresh basil - 1/4 cup, chopped (or 1 tablespoon dried basil)

Instructions:

1. Cook the pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

2. Prepare the chicken: If not already cooked, season the chicken breasts with salt, pepper, and minced garlic. Grill or sauté them in a skillet over medium heat until fully cooked (about 6-7 minutes per side). Once cooked, let them rest for a few minutes before dicing into bite-sized pieces.

3. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, mozzarella cheese, and spinach.

4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red pepper flakes (if using), and additional salt and pepper to taste.

5. Toss the salad: Pour the dressing over the pasta salad mixture and gently toss until everything is well coated.

6. Add fresh herbs: Fold in the chopped fresh basil for added flavor.

7. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Cooking Tips:
- For added flavor, marinate the chicken in olive oil, lemon juice, and herbs before cooking.
- Feel free to customize the salad by adding other vegetables like bell peppers or olives.
- This salad can be made a day in advance and stored in the refrigerator for easy meal prep.

Enjoy this delicious and satisfying Marry Me Chicken Pasta Salad, perfect for a romantic dinner or a delightful potluck dish!

07/16/2026

🌶️ Hot Honey Crispy Chicken Quesadillas 🌮

Ingredients:
- 🍗 cooked chicken breast - 2 cups, shredded
- 🌶️ hot honey - 1/4 cup
- 🧀 shredded mozzarella cheese - 1 1/2 cups
- 🌮 flour tortillas - 4 large
- 🧅 red onion - 1/2 cup, thinly sliced
- 🥒 jalapeños - 1/4 cup, sliced (optional)
- 🧂 salt - to taste
- 🧄 garlic powder - 1 teaspoon
- 🛢️ olive oil - 2 tablespoons
- 🥑 avocado - for serving (optional)
- 🍅 salsa - for serving (optional)
- 🥗 fresh cilantro - for garnish (optional)

Instructions:

1. Prepare the chicken mixture: In a large bowl, combine the shredded chicken, hot honey, garlic powder, and a pinch of salt. Mix well until the chicken is evenly coated in the hot honey sauce.

2. Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil over medium heat.

3. Assemble the quesadillas: Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of the chicken mixture, followed by 1/2 cup of shredded mozzarella cheese, a few slices of red onion, and jalapeños if using. Fold the other half of the tortilla over to cover the filling.

4. Cook the quesadilla: Cook the quesadilla for about 3-4 minutes on one side, or until golden brown and crispy. Carefully flip the quesadilla using a spatula and add the remaining tablespoon of olive oil if needed. Cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy.

5. Repeat: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the process with the remaining tortillas and filling.

6. Slice and serve: Cut each quesadilla into wedges and serve warm. Garnish with fresh cilantro and serve with avocado and salsa on the side for dipping.

Cooking Tips:
- For extra crunch, you can add some chopped bell peppers or corn to the chicken mixture.
- Adjust the amount of hot honey based on your spice preference.
- If you prefer a healthier option, you can use whole wheat tortillas.

Enjoy your delicious Hot Honey Crispy Chicken Quesadillas!

LAPA LAPA Seafood & Drinks

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