Posts Tagged ‘cottage cheese’

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SPINACH CHEESE BAKE

This is a beautiful way to eat your veggies!  Moist, full of flavor and good for you carbs – it’s a great side dish or a vegetarian meal on it’s own.

I’ve added cooked, chopped turkey bacon to this before also, and any variety of cheese I happen to have on hand.  For a brunch, lunch, or light dinner it’s perfect served with a fresh fruit salad and whole wheat English muffins for the family.

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Vegetable cooking spray
2 tablespoons butter
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon Splenda (sugar)
One 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
6 eggs
1 1/2 cups cottage cheese
3/4 cup 2% milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
1/2 cup freshly grated parmesan cheese
3/4 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Coat an 8 or 9-inch baking pan with vegetable cooking spray and set aside.
In a frying pan over medium heat melt butter and saute the onion, garlic, and Splenda (sugar) until golden and soft, about 5 minutes.  Stir in spinach and heat through.

In a large bowl beat together the eggs, cottage cheese, milk, flour, salt, pepper, nutmeg, and cayenne.  Stir in the onion-spinach mixture and the parmesan and cheddar cheeses.  Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle.  Makes 8 servings.

Per Serving: Calories 113; Protein 11 g; Fat 6 g; Carbs 4; Sugar 1g; Sodium 303 mg

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OATMEAL-COTTAGE CHEESE PANCAKES

These are wonderful! Full of good for you carbs and protein they are super for a quick breakfast or late supper. With a little peanut butter smeared on and topped with yogurt, maybe cinnamon-Splenda sprinkled over and rolled up – any way you eat them you’ll never want to be without a batch.

They freeze great – with waxed paper or plastic wrap sandwiched in between. And kids, who swear they will never eat cottage cheese, won’t know the difference!

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1 cup oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 teaspoon baking soda
1/8 teaspoon salt
3-4 tablespoon Splenda Granular
1/4 teaspoon pumpkin pie spice (or combination of other sweet spices you like)
4 eggs
1 cup cottage cheese
1/3 cup milk
1 teaspoon vanilla

In a large bowl combine the ground oatmeal, baking soda, salt, Splenda, and spice. In a small bowl whisk together the eggs, cottage cheese, milk, and vanilla. Pour egg mixture into dry ingredients and stir to combine. (To make this super easy, throw EVERYTHING into a blender or food processor after grinding the oatmeal, and pulse until just combined.  This will also help if you don’t like the cheese curds.)  The photo is NOT pureed …when blenderized these will be more the texture and look of regular pancakes.

Heat a frying pan over medium-low heat. Spray with vegetable cooking spray. Drop 1/3 cup of batter into pan and fry until golden on the bottom. Flip and continue cooking for another 2 minutes or until firm. Makes approx 8 pancakes.

Per Pancake: 118 Calories; 7 g Protein; 5 g Tot Fat; 5 g NET Carbs; 2 g Sugar; 166 mg Sodium

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BLACK BEAN AND CORN QUICHE BAKE

This one is a little different, but give it a shot – you might be surprised!

Leaving off the crust saves a lot of calories and  then (joy-joy!) you can have a dessert with your late movie!

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5 eggs
2 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons taco seasoning
One 4-ounce can diced green chiles
One 16-ounce container cottage cheese
1 1/2 cups shredded jack or pepper jack cheese
1/2 cup frozen corn
One 15-ounce can black beans, drained and rinsed

Preheat oven to 350 degrees. Spray a deep dish pie plate or casserole with vegetable cooking spray and set aside.

In a large bowl whisk together the eggs, flour, baking soda, baking powder, salt, and taco seasoning. Blend in green chiles, cottage cheese, jack cheese, corn, and beans. Pour into prepared pan and bake for 45-55  minutes or until knife inserted in center comes out clean. Makes 10 servings.

Per Serving:  Calories 195, Protein 16g, Fat 9g, NET Carbs 8g, Sugar 1g, Sodium 227mg

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WATERGATE SALAD

You remember this…it’s in every home-cook’s-favorite-recipe-compilation-cookbook ever published!  Been to every potluck, church supper, or family get-together…and, although it may not be ‘gourmet’, we secretly love it!

I updated it just a little with some lime – and took out the usual Cool Whip for gorgously decadent, vanilla-scented, real whipped cream (Calm down!!   Cream is low-carb.  And REAL!).

Stir in some unflavored pro powder to up the grams if you want to feel better about it…that works!

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One 4-serving size package sugar free instant Pistachio pudding powder
One 8-ounce can crushed pineapple in juice, undrained
One 16-ounce container small curd cottage cheese
3 cups whipped cream, sweetened with 3 tablespoons Splenda, a drop of vanilla added (made with 1 1/2 cups unwhipped heavy cream)
Juice and zest of one lime
4-5 drops green food coloring, optional

(Add more 1-2 tablespoons Splenda if needed)

In a large bowl, combine the pudding mix, pineapple, and cottage cheese and mix thoroughly.  (Stir the unflavored protein powder into the dry pudding mix, if using). Fold in the whipped cream, lime juice and zest, (and the food coloring). Cover and chill for at least one hour. Makes 10 servings.

Per Serving: Calories 104; Protein 6 g; Fat 2 g; Carbs 9 g; Sugar 5 g; Sodium 244 mg

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