Cooking with Tammy Kelly: Cottage makes a come back
Cottage Makes a Come Back
Cottage cheese has made a comeback. Cottage cheese recipes have become an unexpected viral social media trend, with good reason, cottage cheese is high in protein and calcium and is delicious and adaptable. It is no longer the days of the diet plate with a hamburger, scoop of cottage cheese and a piece of fruit. Gone are the days of the classic diner "diet plate" of a hamburger patty served with a scoop of cottage cheese and slice of melon on the side. Cottage cheese is great on its own with a sprinkle of pepper, or a pinch of shredded cheese and depending on the brand you purchase cottage cheese can have as many as 28 grams of protein per cup.
Dieticians love the cottage cheese trend because it is a great way to bump up the protein in your favorite dishes. Keep in mind cottage can be added to many dishes without changing the flavor, like soups, casseroles, dips and more. Here are some creamy recipes to try. Hope you will enjoy!!
High Protein Cottage Cheese Queso Dip
16 ounces cottage cheese
1, 4 ounce can diced green chilis
1 clove garlic
1-2 cups Mexican shredded cheese
Add cottage cheese, shredded cheese, diced green chilis and garlic clove to a high-speed blender or food processor.
Blend on high until the queso dip is smooth and creamy. Taste test and add salt, pepper, or any additional seasonings to taste.
Heat on stovetop, in a small sauce pan, heat the cottage cheese queso on low heat, stirring often until hot. Do not overheat or the queso will separate and lose its creamy texture.
In a microwave-safe bowl, microwave queso slowly in 15 second increments until hot. Stir in between microwave sessions.
*Important note*: If you microwave the queso for too long or too quickly, it will separate and lose its creamy texture- heat carefully until it's just warm enough so that the queso stays nice and creamy! Enjoy with your favorite tortilla chips, tacos or nachos!
Cottage Cheese Flatbread
(adapted from a recipesbychefai blog)
1 cup cottage cheese
1 cup flour, all-purpose, whole wheat or almond flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon olive oil
Optional, fresh herbs, garlic powder, or your favorite spice for extra flavor
Prep the dough, in a large bowl, mix cottage cheese, flour, baking powder and salt. Stir until a soft dough forms.
Knead, lightly flour a surface and knead the dough for 1-2 minutes, just until smooth.
Divide the dough into 4 equal parts. Roll each into a thin, flat circle or oval.
Heat olive oil in a skillet over medium heat. Cook each flatbread for 2-3 minutes per side, or until golden and cooked through. Add garlic powder, rosemary, or other herbs for flavor.
The cottage cheese flatbread is incredibly versatile. You can try many different toppings and variations.
Topping Ideas
Make it like a pizza with tomato sauce and mozzarella cheese. Or, go Mediterranean with feta cheese and sun-dried tomatoes. For a unique taste, add everything bagel seasoning or sautéed garlic and parmesan.
Spread almond butter or peanut butter on your flatbread for a sweet treat. Top it with bananas or berries. or, try Greek yogurt with honey or maple syrup for a creamy delight.
Cottage Cheese Key Lime Bars
12 squares low fat honey graham crackers, finely crushed, 1 cup
¼ cup butter, melted
1 teaspoon sugar
1, 0.3 package sugar-free low-calorie lime-flavored gelatin
¾ cup boiling water
1 ½ cups low-fat or fat-free cottage cheese
1, 8 ounce container cream cheese, softened
1, 8 ounce container frozen whipped dessert topping, thawed
Key limes or lines cut into small wedges for topping
For the graham cracker crust, in a small bowl combine graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2 quart square baking dish. Refrigerate while preparing filling.
For the gelatin, in a large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
For the filling, in a blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down the sides. Whisk ½ cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and chill 8 to 24 hours or until filling is firm. To serve, cut into squares. Top with lime wedges.
Garlic and Herb Cottage Cheese Vegetable Dip
1 pint cottage cheese
6 large Basil leaves
1 tablespoon fresh thyme leaves
1 small garlic clove, sliced
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
Add cottage cheese, basil, thyme, garlic, lemon juice, and black pepper to a high-powered blender. Blend on high for 30 seconds to 1 minute, use a blender tamper or a spatula to scrape down the sides and get things moving as necessary, and blend again until silky smooth.
Serve as a dip with fresh cut vegetables or pita chips, on a sandwich, or spread on a toast with sliced heirloom tomato, olive oil, salt, pepper, and basil. This would also make an amazing pasta sauce!!
Greek Yogurt Buffalo Chicken Dip
2 cups shredded chicken
½ cup cottage cheese
1 cup plain Greek yogurt
½ cup buffalo sauce
1 teaspoon paprika
½ teaspoon black pepper
½ cup shredded cheddar cheese for topping
Preheat your oven to 350 degrees.
In a large bowl combine the shredded chicken, cottage cheese, Greek yogurt, buffalo sauce, and seasonings to a large bowl. Stir until well combined.
Add your mixture to a pre-greased pan, or appetizer dish. Top with cheddar cheese and bake at 350 degrees for 18 minutes or until your cheese is melted. Broil on high for 1-2 minutes to melt and crisp up the cheese.
Serve with crackers, chips or celery.
Cottage Cheese Ranch Dressing
1 cup cottage cheese
1 tablespoon sour cream
1 tablespoon milk
½ teaspoon dried chives
½ teaspoon dried parsley
½ teaspoon dried dill weed
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Freshly squeezed lemon juice, adjust to taste, approximately 1-3 teaspoons
Place all ingredients in a food processor or blender and process until smooth and creamy, scraping down the sides a couple of times.
Store in an airtight container, like a mason jar, in the fridge for up to 2 weeks.
High Protein Ice Cream (Cottage Cheese Ice Cream)
2 cups 2% cottage cheese
1 cup fruit of choice
1-3 tablespoon honey depending on sweetness preference
Optional:
2 teaspoon vanilla extract
1 ½ medium bananas for creamier texture
In a high powered blender or food processor, add all ingredients and blend until smooth.
Once smooth, pour the cottage cheese mixture into a freezer friendly container with a lid. Cover and freeze for at least hours or until frozen.
Run an ice cream scoop under warm water to help scoop out your ice cream and enjoy!
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