Protein Packed Tomato Soup

This is the easiest recipe you'll see all day! Just blend three ingredients together, warm and it's ready. The cottage cheese alone gives you 14g of protein in each serving along with that of the broth and this soup packs a protein punch!

Ingredients:

1 cup marinara sauce (homemade or store bought)

1 cup cottage cheese

1 cup broth (bone broth has the highest protein)

Your choice of seasoning (optional)

Blend everything together until the cottage cheese is smooth (or at least not lumpy), heat it up and ladle into bowls. Add seasonings if you like. I added a little Mrs. Dash and some dried parsley but the marinara sauce probably had enough flavour of it's own. Serves 2

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Cottage Cheese Stuffed Tomatoes

Prep ahead of time high protein side dish or starter using garden fresh tomatoes. Stuffed with vegetables and cottage cheese this is a light cousin of the more familiar rice or grain stuffed tomatoes.  

4 large tomatoes

3/4 cup cottage cheese

2 tbsps Parmesan

1/4 cup finely chopped bell pepper

1/4 cup finely chopped onion

1/2 cup thinly sliced zucchini (quartered if large)

2 or 3 green onions sliced

1 tbsp olive oil

2 tbsps fresh chopped basil

1 tbsp fresh chopped parsley

1 tsp minced garlic

1 egg yolk

salt and pepper to taste

Topping:

1/4 cup Panko bread crumbs

1 tbsp olive oil 

Slice the tops off the tomatoes and scoop out the seeds and flesh. (Save to add to a soup) Turn the tomatoes over for 15-20 minutes then dry insides with paper towels. To a skillet add 1 tbsp olive oil and heat to medium high. Then add the bell pepper, onion, zucchini and green onion. Sauté a few minutes until slightly golden. Cool, then stir in the rest of the ingredients. Spoon filling into the tomatoes and place in a baking dish. They may be refrigerated until later in the day at this point. Mix the Panko and olive oil together and add to the top of the tomatoes. Press very gently. Bake uncovered at 400°F for 18-22 minutes.

 

Serves 2 as a light meal or 4 as a starter.

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Cottage Cheese Cinnamon Roll Up

Quick high protein snack or breakfast. A twist on the viral savory cottage cheese wrap you've probably seen. 

Ingredients:

225 g (8 oz) cottage cheese, drain off any excess liquid

2 eggs

1-2 tsps brown sugar

1/2 tsp vanilla

cinnamon

butter

honey 

Mix the cottage cheese, eggs, brown sugar and vanilla together in a blender and blend until smooth, Pour onto a parchment lined baking sheet and spread out just enough to form a rectangle. Sprinkle with cinnamon then bake in a 350°F oven for 25-30 minutes. Remove from the oven and wait 5 minutes then flip over onto the bottom of another baking sheet and carefully peel off the parchment. Spread with butter, drizzle some honey on top and sprinkle with more cinnamon. Roll up from the short side as is or fill with some Greek yogurt or apple pie filling. Serves 2

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Healthy Banana Pineapple Pudding

Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein! 

Ingredients:

3/4 cup cottage cheese

1/4 cup vanilla Greek yogurt

1/2 banana

1/2 cup pineapple chunks

1-2 tbsps maple syrup

1/2 tsp vanilla

Crushed graham crackers, banana and pineapple to garnish

Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2

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Apple Cottage Cheese Cake

Moist and tender cake with a crunchy, crumble top, juicy apples, warming spices and the added richness of cottage cheese. A simple dessert that is not too sweet so you can even have it for breakfast. 

Ingredients:

1 1/2 cups flour

1 1/2 tsps baking powder

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

3/4 cup brown sugar

1/3 cup coconut oil

2 tbsps molasses

2 eggs

1/2 cup cottage cheese

1/4 cup milk

2 tsps lemon juice

1 1/2 cups peeled and diced apple

1/2 cup raisins or dried cranberries (optional)

 

Crunch top: 

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 tbsps oats

3 tbsps butter, melted

Preheat oven to 350°F then oil and flour a 9" round cake pan. Set aside. Whisk the flour, baking powder, spices and salt together. In another bowl beat the brown sugar and coconut oil together, then add the molasses and eggs. In a blender process the cottage and milk until smooth and add that to the wet ingredients along with the lemon juice. Add the dry ingredients to the wet in 2 or 3 additions and mix just until combined. Fold in the apples, and if using, the raisins. Spoon into the prepared pan. Stir the dry crunch topping ingredients together then add the melted butter and mix until crumbly. Sprinkle over top. Bake at 350°F for 35-40 minutes or until a cake tester comes out clean. Cool at least 15 minutes before slicing. Add a dollop of whipped cream or Greek yogurt. Serves 8 

Adapted from: gooddinnermom.com 

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Chocolate Chip Protein Muffins

Creamy goodness of cottage cheese with sweet chocolate chips in every bite!

Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/2 tsp salt

2 tsps baking powder

1/2 cup vegetable oil

1/4 cup melted butter

2 eggs

1 cup cottage cheese

1 tsp vanilla

1 cup chocolate chips 

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the chocolate chips.  Fill paper lined muffin tins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Cottage Cheese Egg Salad Sandwich

Here's a healthier,wholesome low fat high protein version of the classic egg salad sandwich.

Ingredients:

4 eggs

2 tbsps diced sweet onion

1/4 cup low fat cottage cheese

2 tsps Dijon or grainy Dijon mustard

2 tsps fresh lemon juice

1 tbsp fresh chopped parsley

1 tbsp fresh chopped chives

salt and pepper to taste

Boil the eggs for 10 minutes then drain and sit them in cold water. Once cooled, peel and cut in half lengthwise. Remove 2 yolks and place in a blender along with the cottage cheese, Dijon and lemon juice. Remove to a bowl and add the diced onion, parsley, chives, salt and pepper. Chop the rest of the eggs and mix all together. Spread on your favourite bread and add spinach or lettuce to complete your sandwich. (I like to make a dent in the filling where I'm going to cut the sandwiches so the filling cuts cleaner). Makes 4 sandwiches or 2 overstuffed ones.

Adapted from: whollytasteful.com

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Tangy Sweet Rhubarb Muffins

These muffins are richly moist because of the added cottage cheese which also pumps up your protein intake. And every bite has a pop of fresh, spring rhubarb!

Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/2 tsp salt

2 tsps baking powder

1/2 cup vegetable oil

1/4 cup melted butter

2 eggs

1 cup cottage cheese

1 tsp vanilla

1 1/2 cups chopped fresh rhubarb (or thawed/drained frozen)

 

Streusel Topping (optional):

1/3 cup finely chopped walnuts

1 tbsp brown sugar

1/2 tsp cinnamon

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Take 2 tbsps of the flour mix and add to the chopped rhubarb to coat. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the rhubarb. If using streusel spoon most of the batter into paper lined muffin tins. Then a spoonful of streusel, a tablespoon more of batter and a sprinkling of streusel on top. I find this method better than dumping all the streusel on top and having half of it fall off when eating the muffin. If not using streusel, just go ahead and fill muffins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Air Fryer Stuffed Chicken Breasts and Mushrooms

Stuffed with big flavour thanks to a simple combination of kitchen staples, these air fryer stuffed chicken breasts will be a fast favourite. And the bonus stuffed mushrooms (because all the filling was too much for the chicken breasts) were so good you could just fill a bunch of mushrooms with the stuffing and skip the chicken altogether for an easy appetizer.

Ingredients:

2 boneless, skinless chicken breasts

1/4 cup cottage cheese

1/4 cup shredded mozzarella or cheddar

1 tbsp finely chopped red bell pepper

1/4 cup chopped spinach 

1/4 cup chopped mushrooms

2 tbsps parmesan cheese

2 tsps minced garlic

salt and pepper to taste

1 tsp olive oil

1/2 tsp dry oregano

1/4 tsp fennel seed

pinch red pepper flakes

a few extra mushrooms for stuffing

Combine all the filling ingredients. Slice a pocket into the chicken breasts and stuff each with approximately 1/2 cup of the filling. Use the rest in the mushrooms. Tie the chicken breasts with kitchen twine. Spray the air fryer basket with a little oil along with a light spray on both the chicken and mushrooms. Place chicken in the air fryer and cook at 375°F for 8 minutes. Then add the mushrooms beside the chicken and cook everything for another 8 minutes. The internal temperature for the chicken should read 165°F.

Makes 2 servings.

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Blueberry Cottage Cheese Muffins

These wholesome, protein filled muffins come together in a blender for an easy, fluffy breakfast or snack bursting with juicy blueberries!

Ingredients:

1 cup cottage cheese

1 cup blueberries, fresh or frozen, + 1/4 - 1/2 for the tops

1 cup whole wheat flour

1/4 cup honey

2 eggs

1 tsp baking powder

1 tsp vanilla

Add cottage cheese, honey, eggs and vanilla to a blender and process until smooth. In a bowl combine the flour and baking powder. Take 1 tbsp and mix with 1 cup blueberries. If using frozen ones don't defrost them. Next pour the wet ingredients into the dry and mix just until combined. Fold in the berries. Oil a muffin pan, or line with papers and oil them, then pour in the batter to 2/3 full. Add a couple of berries, not coated with flour, to the tops. Bake at 350°F for 22-25 minutes. Makes 10 medium muffins.

Adapted from: recipeslady.com

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Fluffy Cottage Cheese Pancakes

Packed with protein and light as air!

Ingredients:

3/4 cup cottage cheese

2 eggs

1 tsp vanilla

1/4 cup all purpose flour

1/4 cup whole wheat flour

1 tbsp sugar

1 1/2 tsps baking powder

Put cottage cheese, eggs and vanilla in a blender and blend until smooth. Whisk the flours, sugar and baking powder together in a bowl then add the cottage cheese mixture, stirring just until combined. Heat an oiled skillet to medium then drop in 1/4 cup spoonfuls of batter. Fry for 2 minutes then flip for another 1-2 minutes. Makes 7 pancakes, enough for 2-3 servings.

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