Cottage Cheese Dip – Combine 1 large container Cottage Cheese with 1 packet dry Ranch dressing OR dry onion mix. Mix well and serve with potato chips, corn chips, cheese nacho chips, or raw veggies.  (If you don’t like the consistency of cottage cheese, put all ingredients in a blender and blend until the consistency of sour cream.) Another great dip: Simply combine cottage cheese with salsa. (Add salsa a little at a time until you get the consistency you want.)

Glorified Cottage Cheese - Add some extra flavor to this side dish by adding chopped green olives, chopped tomato, and some chopped cucumber. (Remember to remove the seeds in the cucumber. They are what add the “burpies” later on!)

Sandwich Topping –After adding your lunch meat, cheese, lettuce, onion, tomato, ketchup, mustard, mayonnaise, etc., add half a cup of cottage cheese to top it off! Some even like to add crushed corn chips to the mix. This can be a bit messy, but it’s worth it!

Spaghetti or Lasagna Side Dish – Cottage Cheese adds great flavor to your best Italian dishes. Add it to your recipe (highly recommended), or simply use it as a side dish.

Mix it with Fruit – If you’re trying to stay healthy, mix cottage cheese with some fresh or canned fruit. It tastes great with a few strawberries, blueberries, diced peaches, chopped banana, or pineapple chunks sprinkled on top (or mixed in) go a long way with cottage cheese. Stick with the berries if you prefer low-glycemic fruits. If the fructose is a concern, try using a dash of tropical or strawberry-banana flavored sugar-free drink mix as an alternative fruity flavoring. You can also try it with applesauce, which is sure to become a favorite! Chopped apples and cottage cheese is another favorite. Or, combine cottage cheese with some canned pears (in light syrup).

Scrambled Eggs – add a spoonful or two to scrambled eggs for a delicious creamy texture. Another idea… blend 1 cup of cottage cheese with 3 eggs or liquid egg substitute and make an egg bake it’s AWESOME!! Add sautéed mushrooms, green onion, and artichoke. Delicious!

Cottage Cheese Noodles –Boil some of your favorite style noodles; drain. Mix in 2 cups of cottage cheese. The result is cheesy noodles with a very unique flavor!

Breakfast or Snack – Toast a piece of bread and mix the cottage cheese with a little sugar or Splenda and some cinnamon. Actually delicious, especially for those that don’t normally like the consistency of cottage cheese.

Tuna Melt – To one can of tuna, add: 1 container (8 oz) cottage cheese, 2 Tbsp. low-fat mayonnaise, a dash of spicy mustard (or hot sauce) and heat together. Lightly toast English muffins and put a heaping spoonful of the tuna on it, and bake for about 10 minutes, then add a sprinkle of shredded low-fat cheese and bake until melted. Optional: Add a slice of tomato before the cheese.

Oatmeal Pancakes (very filling) – Combine 1/4 cup oatmeal (uncooked), 1/4 cup cottage cheese, 2 tsp. Splenda. Blend thoroughly. Scoop spoonfuls and “fry” in skillet sprayed with vegetable spray or use 1 or 2 tsp. canola oil.  Top with reduced-calorie syrup and / or berries. (Can also add cinnamon to the recipe for a wonderful taste!)

Pepper Flavored – Sprinkle cottage cheese with a few dashes of fresh crack pepper.

Mock “Tapioca” Pudding – If you like tapioca pudding, try this low-carb alternative. For each 1/2 cup serving of cottage cheese, mix in 1/2 tsp. vanilla flavoring and 1 packet artificial sweetener.

Mandarin Cottage Cheese - Mix equal parts cottage cheese & vanilla yogurt. Add mandarin oranges, pineapple, and mango.

Morning Preserves: Add 1 tbsp sugar-free or reduced-sugar preserves per 1/2 cup of cottage cheese.

Chocolate Mousse: Add a 1/2 scoop of chocolate flavored protein (or 1 tsp. cocoa + 2 packets artificial sweetener) and 1 tbsp. sugar-free chocolate instant pudding mix to 1 cup cottage cheese, and whip in blender (you may need to add a little water or milk to thin it a bit). Top with diced walnuts or almonds if desired and chill until set or ready to eat.

Cottage cheese with a fresh cut tomato chopped up in it with a little salt and pepper.

Baked Potato Topper – try it on a baked potato in place of sour cream. Sprinkle shallots, reduced-fat shredded cheese, and bacon crumbles.

Quick Snack –  Combine 1/2 cup cottage cheese, sugar-free jelly, with some Kashi Go Lean Crunch cereal.

Burrito – with beans and salsa!

Egg Whites and Cottage Cheese – 2-3 egg whites (or liquid egg substitute) and add and of the following: various cooked vegetables, chopped onion, cubed chicken or turkey, and a Laughing Cow Cheese. Microwave for 3-4 minutes and enjoy an easy, on-the-go, hot breakfast. No cheese? Substitute with 1 tablespoon fat-free cottage cheese. Can also cook this egg dish in a skillet, sprayed with a vegetable spray.

Another Cottage Cheese & Eggs – Combine: 1/2 cup reduced-fat cottage cheese, 1/2 cup liquid egg substitute, 2 Tbsp. canned green chili (mild), salt and pepper. Scramble all in a pre-sprayed skillet.

Pink Salad – Combine: 1 sm. package strawberry jello, 1 container (8 oz.) Cool Whip, 1 (16 oz) container cottage cheese, 1 cup mini marshmallows, and 1 (8 oz) can crushed pineapple, drained. Chill.

Single Serving Berry Treat – Combine: 1/2 cup fat-free or low-fat cottage cheese, 2 Tbsp. fat-free Cool Whip, frozen or fresh Blueberries, a dash of cinnamon, and Splenda to taste.  Enjoy!

Cottage Cheese Pudding – Note: You must have an immersion blender (like the Braun or White Westinghouse hand-held upright blender, often used for pureeing soups) for this to work. Take about 8 oz of cottage cheese, and a splash of skim milk. Blend it really well until it is totally smooth. Add about 2 Tbsp. peanut butter and the sweetener of your choice, such as Splenda. Blend again until totally smooth. Chill and then enjoy a most incredible treat! Options: try some maple syrup instead of the milk; add some cheesecake-flavored pudding and top with some Cool Whip when ready to serve; experiment with sf jello powder, sf flavored syrups, melted chocolate, etc. The list is endless!

Another kind of Pudding – Mix a 16 oz container cottage cheese with 1 package of sf/ff pudding (chocolate or cheesecake are really good). Add a couple packages of sweetener (or a little sugar) and some milk (it gets pretty thick from the pudding setting up). Then  top it with a spoonful lite cherry pie filling and FF Reddi Whip.

Cottage Cheese Topper
3 tbsp. chopped sweet red peppers
1 tbsp. chopped chives or green onions
4 (8-10 oz. each) baked Washington Russet potatoes
1 c. non-fat cottage cheese
1/4 tsp. seasoned pepper

Process cottage cheese in food processor or blender until curds are very fine and smooth. Add red peppers, chives, and pepper; mix well. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/4 cup mixture on each potato. Makes 4 servings.

Creamy Strawberry Dip
1 cup non-fat cottage cheese
1 cup strawberry slices, divided
1 to 2 tablespoons sugar substitute (or to taste)
1/4 teaspoon grated orange peel, optional

Place cheese, 1/2 cup strawberries and sweetener into blender container. Cover and process on high until smooth. Add remaining strawberries and orange peel; cover and process on and off just until berries are chopped. Chill. Serve as a dip for fresh fruit . Makes 1 1/2 cups.

Cottage Cheese Dip Recipe
1/4 cup cucumber; diced
1/4 cup radish; diced
1/2 cup nonfat sour cream
1/4 tsp. black pepper
1/4 cup green onion; diced
1/2 cup cottage cheese, lowfat
1/2 tsp. celery salt

Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups.

Strawberry Shake
In blender combine:
1/2 cup of skim milk (or 1/2 cup water plus 1/4 cup nonfat dry milk powder)
1/2 cup nonfat cottage cheese (optional)
1/8 teaspoon stevia powder (or whatever artificial sweetener you like)

Blend well and add a drizzle of more milk or water if blender blades won’t turn, but don’t get the mixture too thin. Then add 1 cup sliced strawberries (no sugar added) a few at a time while blending and poking them down (turn the blender off and then later back on) with a rubber spatula (Frozen strawberries or slightly thawed strawberries work best.) Note:  plain yogurt can be substituted for the cottage cheese.

Vanilla Shake
In blender combine:
1/2 cup of skim milk (OR 1/2 cup water plus 1/4 cup nonfat dry milk powder)
1/2 cup nonfat cottage cheese
1/8 teaspoon stevia powder (or whatever artificial sweetener you like)
2 level tablespoons dry sugar-free instant vanilla pudding powder (Use the powder straight out of the package.)

Blend well and add a drizzle of more milk or water if blender blades won’t turn, but don’t get the mixture too thin. Optional: Swirl into the finished mixture some nonfat plain yogurt. (If you prefer another flavor, just change your pudding.) You’ll eat this with a spoon, so if you want a shake to drink just add more milk or water and leave out the cottage cheese.

Frozen Berry Cottage Cheese
1/2 cup frozen strawberries or mixed berries
1/2 semi-frozen banana
1/2 cup ff cottage cheese
2 packets artificial sweetener

Puree all in heavy duty blender or food processor until smooth and top with fresh berries, if desired.

Farmer’s Chop Suey
1 bunch radishes, sliced thin
2 small cucumbers, sliced thin
1 bunch diced scallions, including tops
2 cups fat-free sour cream
1 large tomato, cut into bite-sized cubes
salt and pepper to taste
2 cups fat-free cottage cheese

Combine radishes, cucumbers and scallions with sour cream. Gently fold in tomatoes. Season to taste. Serve chilled. Serve atop a mound of cottage cheese. Makes 4 servings.

Cottage Cheese Salad
24 oz fat-free cottage cheese
2 whole hard-boiled eggs
3 Tbsp fat-free mayonnaise
1 medium avocado
1 tsp fresh lemon juice
1/2 small onion
3 Tbsp. bell pepper, chopped
1/4 tsp. garlic salt
1/8 tsp. cayenne pepper

Chop the bell pepper, avocado, onion, and hard-boiled eggs. Stir everything together, chill and serve.

Spinach Pie
1 package frozen chopped spinach, thawed and drained
1/2 cup fat-free cheddar cheese, shredded
1 cup fat-free cottage cheese
2 garlic cloves
3 eggs
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350*. Mix all ingredients; pour into a Pam-sprayed pie dish and bake for 45 minutes. Cut into wedges. (You can back this in muffin tins, in a loaf pan.)

Tropical Cottage Cheese
1/2 cup FF cottage cheese
2 TBS crushed pineapple, no sugar added
1/2 small banana, diced
2 TBS toasted coconut

Toast coconut in pan on top of stove just until nicely browned. Mix all ingredients together.

Pistachio Jello
1 small package sugar-free instant pistachio pudding mix
1 (16 oz) can crushed pineapple, drained reserving 1/2 cup of the juice
1 small package sugar-free lime Jello, dissolved in 1/2 cup hot water, then add reserved pineapple juice
1 (16 oz) lite cottage cheese

Stir the above together then fold in: 1 (8 oz.) fat-free cool whip. Chill for several hours before serving.

Mandarin Orange Jello Salad/Dessert
Stir together:
1 small box SF orange Jello, dry
12 oz carton 1% or FF Cottage Cheese
1 can mandarin oranges, drained (reserve a few for garnish)

Then fold in: 1 – 8oz Cool Whip, FF or Lite  Chill 3 or more hrs before serving

Breakfast Quiche
2 eggs
2 Tbsp. flour
1 (10 oz) package of frozen spinach (defrost and drain) or broccoli
1 cup fat-free cottage cheese
1 cup 2% shredded cheese
Salt and pepper to taste

Slightly beat the eggs and then add the rest of the ingredients. Spray glass pie dish with Pam and pour mixture. Cook at 325 degrees for 30 minutes.

Cottage Cheese Pancakes
Mix together
1/3 cup low-fat cottage cheese
1/4 cup liquid egg whites
3 tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1 packet of Splenda and sprinkle of cinnamon

Spray non-stick pan with vegetable spray and pour in three “pancakes” and cook until done. Top with blueberries and/or sugar-free pancake syrup.

Ricotta-Cream Cheese-Yogurt Dessert
4 servings
1 cup RF or part-skim ricotta cheese
8 oz RF or FF cream cheese
1/2 cup FF yogurt (plain or vanilla)
Sugar substitute to taste
Squirt of lemon juice

Blend in blender until smooth. Chill before serving.  VARIATIONS: Add about 3 Tbsp. of your favorite sugar-free Jell-O gelatin, and blend well. Can also use this recipe in a fruit parfait.

Low-Carb, Crustless Quiche
1 cup (not packed), non fat cottage cheese
2 cups egg substitute, liquid (Egg Beaters, or whites)
1/2 cup broccoli, cooked, chopped
1/2 cup ham, extra lean, diced
1/2 cup Cheddar or Colby Cheese, Low Fat, shredded
Salt & Pepper, to taste
Cooking Spray

Preheat oven to 375. Mix all ingredients in a large mixing bowl. Pour into a pie dish sprayed with Pam or other cooking spray. Place on cookie sheet in oven. Bake approximately 45 minutes or until center is just set.

Variations: Substitute different meats, cheese, and veggies such as: turkey bacon, sausage, reduced fat Swiss, mozzarella, or feta, spinach, peppers, onions, asparagus

Layered Zucchini Casserole
4 cups water
6 cups sliced zucchini (about 3 medium)
1 lb. ground beef
2 garlic cloves, minced
2 cups low-fat spaghetti sauce
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cups fat-free cottage cheese
1 Tbsp. dried parsley
2 large eggs, lightly beaten
Cooking Spray
1/2 cup dry breadcrumbs, divided
1 3/4 C. pre-shredded part-skim mozzarella cheese, divided

Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp tender. Drain and cool.

Place the beef, and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.

Combine the cottage cheese, parsley, and eggs in a medium bowl.

Arrange zucchini slices in a shallow 3 quart casserole coated with cooking spray. Sprinkle zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350 for 40 minutes. Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

MAKE YOUR OWN HOMEMADE COTTAGE CHEESE
A Really Simple Version – takes only about 5 minutes cooking time!
1 gallon pasteurized skim milk
3/4 cup white vinegar
1 1/2 teaspoons kosher salt
1/2 cup half-and half-or heavy cream

Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.

Pour the mixture into a colander lined with a clean tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go (a potato masher is great for this). If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.  Yields about 2 cups.