“We didn’t get our forty acres and a mule, but we did get you, C.C.”
-–George Clinton
Cottage cheese nutrient analysis per 120 g serving (1% fat version):
Energy: 99 cal
Protein: 16 g
Fat: 1.2 g
Carbohydrate: 6.0 g
Many weightlifters badmouth cottage cheese, whining that it tastes bad and can’t be used in any recipes. I henceforth declare them crybabies. To overlook cottage cheese is to do without a great source of lean protein and a versatile food.
Thus, I have made it my mission to convert the heathen.
High in protein, low in fat, easily available even in the crummiest dive of a convenience store, and great as a substitute for higher-fat cheeses or in its own right, cottage cheese is truly the food of the gods. Try a few of these (and send me any that you might have) and see if you can’t bring CC into your life too.
A disclaimer: I’m a seat-of-the-pants cook and my quantities are often instinctive. The amounts I have given are just suggestions, since I rarely measure things when I cook. Since I’m assuming we lifters all have our own weird diets, most of these are for one person. Adjust amounts accordingly for more.
cottage cheese potato topper1/2 cup cottage cheese bean and avocado salad1 part chopped cooked green beans tuna pasta1/2 cup tuna and cottage cheese mix cottage cheese pasta1/2 cup cottage cheese super easy breakfastI have this for breakfast almost every morning. Mix 1 part cottage cheese with 1 part flavoured yogurt of your choice. Looks kind of gross but tastes great. Top with fruit if desired. This is a good starter dish for anyone who doesn’t really like cottage cheese. protein blintz2 eggs 1/3 cup dry curd cottage cheese frozen blueberries, defrosted to room temperature (you can use whatever fruit you like here, but I use frozen blueberries since they keep well for long periods when fresh berries aren’t in season, and they’re not packed in syrup) Beat eggs and pour into small nonstick frying pan heated over medium heat, as if for an omelet. When the edges begin to firm up, push them towards the centre so that the runny stuff in the middle puddles out and cooks. After doing this once or twice, spoon cottage cheese and blueberries on top. Allow the eggs to set fully. The bottom of the omelet should be golden brown (turn it up with a spatula to check). You can either roll up the omelet into a cylinder like a blintz, or simply slide it off the pan and fold it in half like an omelet. If this isn’t sweet enough, try beating a little bit of sugar or sweetener into the eggs beforehand. I don’t like it too sweet.
|
cottage cheese fruit dip1 cup cottage cheese tuna and cottage cheese mix1 part canned tuna tuna meltsPrepare tuna and cottage cheese mix. Spread over pieces of bread (nice multigrain buns cut in half work well for this). Top with sprinkling of grated cheddar cheese (old cheddar gives you the most flavour bang for your buck, and ensures you don’t need a lot). Microwave for a minute or so, or grill under broiler (watch it—these burn fast!), till cheese on top is melted. lasagneUse cottage cheese in place of ricotta in your favourite lasagne recipe to reduce the overall calories and saturated fat. Regular cottage cheese works better than lowfat cheese here. tuna and cottage cheese saladPrepare tuna and cottage cheese mix. Toss with vinaigrette, chopped tomatoes, mixed leafy greens, and whatever other fresh chopped veggies you feel like throwing in. You can even toss in some chopped cooked egg whites if you like. Tastes pretty good on its own or topped with grated Parmigiana (you guessed it, I put the stuff on everything!). As a variation, toss cottage cheese alone with some fresh chopped spinach and shredded red cabbage in a creamy dressing. |
cottage cheese pancakesThis one is really delicious, especially with the addition of the recommended ingredients. 2-3 beaten eggs Optional, highly recommended ingredients: Grab your handy blender and dump the ingredients in, in the order they appear (otherwise the mixture will get all chunky). So, eggs in first, then start the blender. As it’s blending, pour in the cottage cheese, then the banana if you’re using it, then whatever sweeteners and spices you like, then the oatmeal. Once this is nicely blended, cook as you would pancakes, in a nonstick pan over medium-low heat. I love these plain or with fruit, but you can put syrup on them too, just like regular pancakes. |
|
reader mail! reader mail!
 cottage cheese nachosfat free cottage cheese cottage cheese and “tasteless tuna”Also, try this discovery: if you boil tuna for 2 minutes in water, it loses about 80-90% of that nasty tuna taste! Just don’t eat it hot. Pour cool water over it and drain it so that it is cool and dry and it is almost tasteless! Mix it with cottage cheese and Equal and garbanzo beans and it is perfect! —Jeff Ward
My favourite breakfast consists of cottage cheese and other stuff. It’s taken 1/2 cup cottage cheese 1) put the cottage cheese and yogurt in a bowl Delicious! —Lyndsey Ferguson I’ve just got one Cottage cheese recipe. I love it and eat it every day. Just take Cottage chesse and add 3 tsp of —Chris Gold I love cottage cheese too, and have been enjoying a crazy recipe which I saw on your page for some time now (Chris Gold’s recipe, above). I can’t believe someone else likes this! I call it “chocolate cheese” and it grosses everybody out! She suggests sugar, but I think it tastes great with 2 packets of equal. You can also add 1/2 tsp vanilla extract if you wanna make it extra yummy. It tastes like chocolate cheesecake!! —Laurie Jones I use cottage cheese as a really healthy filling for baked potatoes. Cook the potatoes as usual and then scoop out the flesh. Mix this approximately equal amount of with cottage cheese and season with salt and pepper. Fill the potatoes back up with the mixture and dollop a bit more cottage cheese on top! Healthy, yummy and filling. —Caroline Middlebrook My favorite is mixing 1/2 cup of cottage cheese with 1/2 cup of sugar free —Mary Wasielewski I offer you a cottage cheese topping for a bagel, or perhaps a filling for a pita or celery stalks: —Juliana Williamson-Page I have never been a cottage cheese fan, however, a great invention that —Sherrill Guinn cheesecake2 cups dry curd pressed cottage cheese (fat percentage optional) Preheat oven to 350. Combine ingredients and process until satin smooth. —Carol Frilegh Scramble some eggs and just before you are ready to take them out of the pan, add some diced tomatoes and some cottage cheese just long enough to —Nancy Hill So glad to see more uses for my stand-by protein. Like many others I have a recipe that I too stumbled on. It is kind of like a Waldorf salad without the mayo (but you could add it if you wanted to). 1/2 cup cottage cheese Mix it all together and eat. Leave it overnight and the caramel will blend and it will taste even better. I can’t believe that this is good for me. I feel like I cheat every time I eat it. —Glenda Hey Krista, —Tara. cottage cheese smoothieHello Krista, In a blender combine: 1/2 cup of cottage cheese (low or nonfat) For those that use flax oil, you can add a tablespoon to this and it doesn’t really change the taste. —Alexandra L Krista, .5 cup cottage cheese (non or lowfat) I throw everything into a tupperware container the night before and just zap Thanks again, christina’s two second miracle1. toast a sourdough or whole wheat English Muffin I hope you like it. You can use it on your page if you’d like. Take care, mexican c.c.Since I am from Mexico I crave beans, 1/2 cup of black beans Heat the beans and cottage cheese together in stove to the desired Aprox. Nutrition facts: calories 155, carbohydrates 21.5g (total carb. 14.5g), protein 13.5g, fiber 7g, fat 1.7g. I hope you enjoy it. “cheesecake” mix4oz low fat cream cheese Chill the milk in the freezer in the container you’ll be whipping it in- don’t Makes 4 servings, and each serving has 70 kcals and 4grams of carbs. N.B. you may want to add a calorie free sweetener tablet to the jelly crystals to sweeten it a little more, this doesn’t affect the carb or calorie count if u use the tablets that you can stick in tea/coffee. Kindest regards, cottage cheese waffles2 Waffles (I usually go with 99% fat free ) Step 1. Warm up the 2 waffles —Jerald more cottage cheese waffles2 whole grain frozen waffles (I get the kind with flax seeds) Toast waffles. Put 1/2 cup cottage on each waffle, and top with diced tomatoes. Sprinkle with salt and pepper to taste. Thanks again! c.c. and yogurtI get 1 part cottage cheese, one part yoghurt and a teaspoon or half of dried cinnamon or sweetener, then mix this with a fork or spoon, whatever you prefer. Then spread it on some toasted fruit bread or scones. It also goes well with jam on them if you like. —Michael cottage cheese saladMy fave cottage cheese crave of the moment involves fresh spinach, shredded carrots, —Beth F cottage cheese pizzaThis is delicious and kids love it, too! Each pizza is 1 serving. Spread approx. 1 Tbsp pizza sauce over whole wheat pita. I get mine at Trader Joes. —Rose cottage cheese omeletIn keeping with your love of cottage cheese…I add it to my omelet in the morning! Mmmmmmmmm…love cottage cheese. Egg beaters (or egg substitute) equivalent to 6 eggs **I add a few mushrooms, but these can be omitted for those who hate the little fungi. Mix all ingredients together in a bowl. I distribute evenly into small loaf pans (think banana nut bread) or you can make smaller ones and put in a muffin pan. Cook at 350 degrees for about 25 – 30 minutes. I make three at a time and store them in the refrigerator. Keeps me from having to cook every morning and leaves me time to workout instead. Hope you enjoy, quick cottage cheese “lasagne”This is a super easy lunch idea for people in a time crunch. —Tammy, Yukon mock alfredo1 1/2 C. fat-free cottage cheese In blender or processor, combine cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, salt and pepper until well blended. Variations: I leave out the dry mustard, and sometimes throw in 3 oz fat free cream cheese and a sprinkle of parmesan for a more authentic taste. I also Enjoy! dining hall cottage cheeseHere is a good, quick, easy, college dining hall cottage cheese recipe. Cottage cheese Take broccoli from the salad bar. Take two glass dishes. Fill one with broccoli, put the other dish on top of the broccoli-filled bowl, —Melissa cajun cottage cheese1 cup of no-fat CC Throw it all in a glass bowl, put it in the microwave for two minutes and presto!! Even my son loves this meal, and he is 11. Shawn Pierce live-culture cottage cheeseI’ve always had sort of Cheers, cottage cheese phyllo logsLast year I discovered this cottage cheese recipe among my mother’s heap of Eastern European recipes, and I thought I’d share: 1 pkg phyllo pastry Phyllo pastry is normally kept in the freezer. The night before, put it in Mix the cheese, eggs, sugar, apples, raisins and cinnamon. (You can add more raisins and cinnamon to taste, or you can omit them altogether.) Take the phyllo sheets, four at a time. Lightly brush a little bit of canola (or another kind) oil between the layers. Put a generous amount of filling on top of the phyllo pastry. Roll into a log (but not too tightly). Place on lightly oiled square shaped (12 x 15 inch-ish) pan. You should be able to fit —Katarina your cc is in my peanut butter! your peanut butter is in my cc!I’m sending a toasted whole wheat toast, english muffin or bagel Spread the peanut butter on the bread as soon as it pops out of the toaster so the —Linda R. cottage cheese muffinsI have another cottage cheese recipe to share – it’s a modification of the cottage cheese pancakes recipe. Handy for those of us Add ingredients to blender in this order – blend after each ingredient. Bake at 375 for approx 25 minutes. Makes 6 muffins. 1 egg Thanks! cottage cheese danishPlace 1/4 cup cottage cheese on 1 piece whole wheat bread. —Amy super yummy cottage cheese pastaI dearly adore cottage cheese. Today I made sort of a deconstructed veggie lasagna 2 cups cooked whole wheat, spelt, or kamut pasta (I use rotini-style) Saute the garlic in pan spray for a few moments, then add the mushrooms. When Love from Kona, bulgarian potatoesServes 10 to 12 2 cups of 4% cottage cheese (1 lb) Put oven rack in middle position and preheat oven to 375 F. Butter a 2 1/2-qt. Whisk together eggs, yogurt, remaining 1/4 tsp salt and pepper. Pour over potatoes Note: Potatoes with custard can be baked 1 day ahead and cooled completely, then —Heidi “men’s favourite salad”Here’s a cottage cheese recipe that I found in Gourmet magazine. The theme was their favorite recipes from the last 65 years. This recipe is their top pick from 1969 and I especially like the name: Men’s Favorite Salad. Barbara Edwards, the reader who sent us this recipe, wrote that every time she served this salad, the men in the group would “lick the platter clean.” We found the women in our test kitchens were crunching on it as happily as the men. 1 (2 1/2-lb) green cabbage, outer leaves discarded Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Hope it doesn’t have too much mayo; I guess you could always substitute some —Heidi Krista, I am massively inspired by your cottage cheese site and read through all the recipes with enthusiasm – I can’t wait to try them out. I was amazed to find that my personal favourite recipe for c.c. was not in there. A delicious party dip or spread for toast (I prefer to lather it on rye crisp breads for more dip, less dip delivery vehicle!) is to mix c.c. with smoked peppered mackerel – just mash the fish with a fork first. Hey presto ‘cant-get-enough’ protein and healthy fish oils – you can’t go wrong! Kylie — UK best freakin’ scrambled eggs everGrowing up, my Grandma made the best freakin’ scrambled eggs ever… I found out later that her sweet & buttery secret was cottage cheese. This is a quick and dirty breakfast that makes you feel like you’ve actually ate something. If you do it right, all you need is a pan, spatula, two bowls, two forks, and 5 minutes. It is easy on the dishes, easy on your time, and all that great protein! 5 minutes to the best scrambled eggs you’ve ever had. Step 1) Put your non-stick pan on med-high heat –Brian Jones I have had pretty bad TMJ since I was 9 or so, and in the past 15 years I developed a liking for mushy, barely-chew foods despite never being fed porridgey-type foods in my childhood due to my mother’s hatred of mush. I began eating cottage cheese in college b/c I nearly became an undeclared vegetarian at the end of my first year of eating meat from on-campus dining. The lack of protein sources made the muscles around my knees ache when going up stairs after going for 4 days w/out protein. The other “protein” I ate couple times a week were cubes of jello from the salad bar and all sorts of beans. Cottage cheese’s bouncy texture combined w/ canned mandarine sections from the salad bar was a taste/texture treat for me! oatmeal-cottage cheeseI began eating oatmeal after college, and use about 1.5 times the water called for on the packages. I start with warm/hot water if possible, stir it with the oats to soak for a min, then microwave it 30 seconds at a time to make sure it’s almost pasty w/out boiling over, for about a total of 2 minutes, depending on the starting temperature of the water. And, as soon as it’s out of the microwave when it’s way too steaming to consume, I drop in a couple tablespoonfuls of cold cottage cheese (or a gigantic spoonful) for every half cup of cooked oatmeal and stir it in. This cools the oatmeal to a still-hot but palatable temp. And, the cottage cheese melts a bit and stretches out fine strings, kind of like mozzarella. To this, I often add chopped apples in the last 15-30 secs of cooking, and either a dash of nutmeg or pumpkin pie spice. A drizzle of honey also gives it a complicated flavor! The different textures are great b/c not all the cheese melts, and it’s not just pasty oatmeal, but has softened apples/fruit and plump cheese. stuffed tomatoesUsing a mix of slightly drained cottage cheese and chopped pickles, olives, pickled garlic, artichokes or any flavorful veg. and to stuff halved tomatoes is a great summer lunch! Scoop the tomatoes out and grind some fresh pepper over them, make the filling w/ chopped tomato innards and the rest then stuff it all back into the tomatoes. Chopped almonds/pecans/walnuts add crunch to it all, and goes well on a bed of salad greens too, instead of a dressing. I guess this e-mail got very long. I meant to thank you for all the recipes, some of which are simple enough for me to to implement. –Grace |
cottage cheese & tortilla stackup1 lb container cottage cheese Mix together the cc, chiles and egg(s) in a bowl. Layer tortillas, then mix, then grated cheese in a baking dish and bake at 350F for 30-45 minutes. Serves 6 or so. vegetarian enchiladascorn tortillas (heated until pliable) Mix together all ingredients except the tortillas and sauce, then spoon the filling into the tortillas, roll, put in a baking dish, then top with the sauce. Cook at about 350F about 20-30 minutes (until they’re heated through, and cheese is all melted) —Lorianne Rosales potatoes with cottage cheese sauce16 or 24 oz lowfat cottage cheese Bake potatoes or boil potatoes or heat a can of potatoes. Mix all other ingredients in bowl and keep refrigerated until potatoes are ready. Pour mixture over potatoes and enjoy! —Frank Utecht As a side dish or whatever. I take tomatoes from my garden and slice them open like a flower, then put some cottage cheese in the centre, with a little bit of pepper. And bingo! a great tasty little —Rosie Wysong make yer own c.c.!This recipe is drier and not soupy (unless you put cream with it just before you —Donna R Myers-Raybon (a lucky grrl who has her own cows and goats) better than butter(bread spread, but I use it on low-sodium rye crisp, 1 pint lowfat cottage cheese Put all ingredients in the blender. Blend on low and increase speed until smooth. Pour/scrape it all back into the cottage cheese tub and store in refrigerator. This is less than 7 calories per teaspoon. A huge difference from butter or margarine! 2 envelopes of Butter Buds Mix is equal to 1/4 cup of the Butter Buds Sprinkles. Also, Butter Buds has a refridgerator life of only 3 days once it’s been liquified, so I blend all the ingredients for this spread but wait to add the Butter Buds as I want to use it. 1/4 cup of the cottage cheese mixture with 1/2 Tablespoon of Butter Buds Sprinkles mixed in at the last minute is the right —Gayle W
Time for some horn tootin’! Rave reviews for the cottage cheese page… Reader Nick Haines writes: I’m 23 and had never even tried cottage cheese before now. Always figured it was just one of those dieter’s foods. I ran across your page tonight while surfing for nutrition info, and came across “The Cottage Cheese Page”. Seeing as how the rest of your site seemed to be true (and you weren’t selling anything), I figured I’d give this stuff a try. BTW, I have to disagree with the weightlifters who say it tastes bad; I find it has almost no taste at all (That’s not necessarily a bad thing). I LOVE tuna, I can eat that stuff right out of the can! So I figured I try the tuna and cottage cheese mix. I was VERY surprised to find that it tasted even BETTER with the cottage cheese!! One $0.50 can of tuna in spring water, and half a cup of cottage cheese turned out to be a whole meal (if you eat 6 small meals, anyway). I looked at the packages and crunched a few numbers and this 1 bowl of tuna funk had just about the right amount of fat for 1 meal, a negligable amount of carbos, and almost 50 grams of protien!!! Who the hell needs expensive (and usually nasty tasting) protein shakes?!?!? I am indebted to you for this awesome tip, and wanted you to know that you work in this web page has not gone unappreciated! “gross out your friends” breakfast1/2 cup CC Mix well, scramble in a skillet. Chow down. Smells bad, tastes great—kinda like fried matzo. Gracias, or, without the tuna if you prefer…1/2 cup cottage cheese Put all ingredients in blender. Spray frying pan with Pam Spray. Pour ingredients into frying pan. It makes one big pancake. I usually top it with a low sugar syrup or fruit spread. I sometimes add 1 tsp. of all natural peanut butter to it. It tastes great. Regards, I love my cottage cheese either plain, but usually mixed with applesauce —Faith Cottage cheese mixed with dried Cranberries is absolutely delicious! I came upon this one day when I was starving and these were the only two things in the fridge worth eating. I just tried it again and it is still good. —Bruce Turnbull Sounds totally gross – but tastes totally killer: cottage cheesey steel cut blues1/2 cup cottage cheese Mix cold cooked steel cut oats with Maple syrup. Place in bowl or container. stace’s waffles1 egg white Blend together cottage cheese, egg whites and vanilla (I use a handheld —Lisa McPherron cottage cheese pastaI was looking at your site (it’s good!) because I and my partner are Anyway, I found your cottage cheese page, and can’t believe people don’t Here’s my cottage cheese pasta that’s my absolute favorite lunch meal, I get four or five heaping tablespoons of cottage cheese, a couple of —Judy chocolate c.c.Here is a recipe I use for a chocolate treat: 1 large box of sugar-free, fat-free chocolate pudding mix Mix together with mixer or in blender. Bake for about 30 minutes at 350. Divide Thanks for all your inspiration cottage cheese pb&c1/2 cup Cottage Cheese (look for the Friendship 1% Whipped Spreadable as it has Mix them together until evenly mixed and enjoy! cottage cheese salad dressingThis is great for grrls (and boyys) who want a tasty, healthy, protein-packed Mix 1/2 c. lowfat cottage cheese with Hidden Valley Seasoning and In fact, you can mix the cottage cheese with any savory sort of spice, Julie G cottage cheese and appleIt surprises me that you have missed the simplest, easiest and most Jean cottage cheese “ice cream”It sounds gross, but if you mix some vanilla and equal with cottage cheese, it seriously tastes like ice cream. I also take the above, mix in some fresh strawberries or blueberries, Cheers, grilled sweet cottage cheeseTake your choice of plain wholegrain breadstuff: Slice of bread, 1/2 english muffin, 1/2 bagel, whateva. Spread with fruit preserves — regular, low sugar, all-fruit, whatever floats your boat. (Strawberry would be the traditional flavor, but any will do.) Spread with a thick layer of cottage cheese. Sprinkle with a very light dusting of sugar or sugar substitute (optional). Broil until bread is toasty on the edges and cheese is melty. If you use a lot of cottage cheese you may have to eat with a fork, but with a thin layer you can eat out of hand. Yum! —FunnieGrrl cottage cheese pancakesI’m also not really one for the measuring cups, so you have to experiment ’til you get it right, and there are lots of variations. The original idea came from the Moosewood Cookbook, also a Canadian standard, where there’s a delicious entry of Cottage Cheese and Apple Pancakes. You can add shredded apple to these, too. Take a bit less than a half cup of rye flour (it’s easily available in Finland and I have an unresearched belief that it’s healthier, but you could use any flour) and a wee bit of baking powder. Add one egg and a cup or so of cottage cheese. Throw in some cinnamon, or nutmeg, or cardamom, etc, if you like. A couple generous dashes of milk (I usually use soy, doesn’t matter either way), and voila: batter. Now, the pan. I always screw up my first pancake because I’m generally impatient, and when I’m making these I’m hungrier than usual. But the pan should be so hot that a droplet of water thrown on its surface will bounce before evaporating. Use butter/nonstick spray/whatever your frying medium of choice is, and lay on the batter. Flip them when the edges are dry and bubbles are coming through the middle. After flipping, cook them a little longer than you would your average Aunt Jemima numbers. Serve hot. I don’t bother with maple syrup because the butter and cinnamon give enough flavour – plus these are great as a more savoury treat. —Johanna, Finland crustless quicheI make this crustless quiche all the time, and it’s a HUGE favourite with 4 eggs Preheat your oven to 200°C/400°F/gas mark 6 and spray a 20cm square pan or From my food site Gastroblog.com – Jackie middle eastern cottage cheese sandwich1/2 lavash or whole wheat pita Slather your favorite hummus on the lavash (or pita if you prefer) and Adding a little dill and grilled vidalia onion slices might be good, Hope you like! faux loaded baked potato1 med. potato Microwave the turkey bacon according to package directions. As it cools, microwave —Christine baked sweet potato1 medium-large sweet potato Bake potato in microwave til soft, remove skin and discard. Chop up potato —Anni mexican salad1 cup chopped Romaine lettuce Dressing 1/2 cup cottage cheese Rub chicken breast with 2 tsp of taco seasoning then grill. Chop breast into —Deana F. berry-tastic frozen cottage cheese joy1/2 cup frozen strawberries or mixed berries Puree all in heavy duty blender or food processor until smooth and top —Jean J. cc salad topperI mix cottage cheese with pesto, or cottage cheese with mustard, and —Erin I love to take lowfat cottage cheese —Katie cottage cheese and spinach pie1 10 oz. package frozen spinach (very well drained, Combine all ingredients. blenderizationy goodnessI don’t like the texture of cottage cheese, cottage cheese breakfast1/2 cup cooked barley Heat the barley and cottage cheese in the microwave until warm. Add other Aloha from Kona, cottage cheese and fruit preservesSpoon a small amount of all-fruit preserves without added sugar into a small bowl of Optional addendum to the “super easy breakfast”: Mix in a small amount of your Thanks again, college cheese nachosI just came up with a new cottage cheese recipe that I thought you might enjoy. —Kayla in Texas on the go breakfast shakeI’m a bulking male, so scale recipe to fit your goals. 2 cups raw oatmeal Throw it in a blender and blend it a bit. Half pound frozen blueberries (or other fruit, frozen works well) Throw it in and blend some more. Then take: half cup cottage cheese Turn on the blender and pour in water slowly till it swirls around to the consistency you want it at. Chug it down. it’s actually sort of good… tasteless almost, except Here’s one more. Throw fatfree/lowfat/whatever cottage cheese into a food processor —Dev cottage cheese and egg breakfast muffinsFrom the great food blog Kalyn’s Kitchen When I was a kid, there was a tavern/restaurant 1 block from our home. When you entered, the owner always had a table with a LARGE bowl of peppered cottage cheese to which he had added chopped green onions – tops and all. He had packages of plain saltine/soda crackers and everyone just heaped on the c.c. and enjoyed…yum, yum. I still make it to this day…takes me back to my youth. I will also add alone or any combination of: chopped, drained tomato; pepperoncini; Vidalia onions; or salsa. — Gigi, Pittsburgh, PA Here’s one easy cottage cheese snack I really enjoy which is simply; 1 cup of cottage cheese –Gary Brandel My cottage cheese “recipe” is this: 1. Put 1/2 cup (113 grams) cottage cheese in a bowl. My current favorite combinations are banana/almonds and apple/celery/walnuts. Regards, Here’s my ultimate childhood comfort food. My Mom made this for us every time we were sick: egg noodles Heat & serve. It tastes like a hug. Also, to add to your lasagna recipes: I like to use egg roll wrappers as lasagna noodles when I make a single-serving lasagna at home. Light & low-cal, very tasty. –alwswrite One from Jamie Oliver, with a twist. His basic recipe: Make a whole load of dry mix from: (portioned to your liking) The night before you want to eat it, put enough mix (you can do a few days worth) in a bowl, plus enough milk to cover the dry mix. Cover and leave in the fridge. In the morning get out your portion, add any fresh fruit you want, and more milk to loosen up the mix. And then I add about 2 table spoons of cottage cheese on top and stir. –Jeff Chong cottage cheese caprese saladCottage cheese (however much a serving is to you) Mix it all together in a bowl and enjoy. Thanks, Here’s the receipe for my favourtie healthy + light snack: Put a nice slick of honey on 2 slices of crackerbread and add plenty of CC on top: voila – a brilliant and yummy sweet n creamy treat! –Kiara Krista, I love your cottage cheese page. I eat cottage cheese almost every day. I wanted to share with you some yummy and simple recipes. I mix about a half cup of cottage cheese with a couple of tablespoons of pomegranate seeds and a tablespoon of honey. It is so delicious. Another one if my favorites is to mix sliced green onions, sliced radishes, and toasted sesame seeds into a serving of cottage cheese. Kathryn mocha miracleI live in Sweden and that sort of interferes with my high protein diet. Here, tofu is non existing. Tuna (except for the canned kind): non existing. And as I don’t eat meat, that leaves me to a looooot of daily cottage cheese. So thanks everyone for the inspiring recipes.
Now – take three tablespoons of cottage cheese, a tablespoon of (frozen) blueberries, 100 mL (sorry, European girl entering) of skim milk, 100 mL of low fat yogurt, a tablespoon of cocoa powder, a teaspoon of instant coffee and half a banana. Put it all in the blender and wait for about a minute. If you’re in a hurry you can take it out quicker, but it gets nice and airy if you give it some time. Top with some almonds and you have my mid morning snack-meal.
With a handful of oats, it can go as breakfast as well.Greetings from a Dutch cottage cheese fan!
— Med vänliga hälsningar/kind regards, |
