COTTAGE CHEESE MOLD RECIPES

Name: Lime Cottage Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 mold
Ingredients: 1 lb cottage cheese (I use Hood's Country Style); 1 (20 ounce) can crushed pineapple; 2 (3 ounce) packages lime Jell-O gelatin

LIME COTTAGE SALAD RECIPE - FOOD.COM - FOOD.COM - RECIP…

Lime Cottage Salad Recipe - Food.com - Food.com - Recip… image

This is a refreshing summer salad that goes with just about anything. This does not have as many ingredients as some do, but it is sooo good, and very easy to make as I usually have all three of the ingredients on hand most of the time. It is a pretty green and I just love it. We all do. I make it all year long. If you make it with the sugar-free jello and low-fat cottage cheese, it is a great Weight Watcher dish. I have used both kinds, and they both taste the same. It has only 1-2 points per serving.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 mold

Number Of Ingredients 3

Ingredients

1 lb cottage cheese (I use Hood's Country Style)
1 (20 ounce) can crushed pineapple
2 (3 ounce) packages lime Jell-O gelatin

Steps:

Drain the pineapple well and save the juice.
Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
Put the jello in the refrigerator until it is partially set.
Mix in the cottage cheese and pineapple.
Put into a mold or pretty dish and refrigerate till firm.
Enjoy!

Nutrition Facts : Calories 1457.9, FatContent 21, SaturatedFatContent 13, CholesterolContent 68.3, SodiumContent 2643.4, CarbohydrateContent 255.3, FiberContent 4.5, SugarContent 229.7, ProteinContent 72.5

FLUFFY EGG BITES – INSTANT POT RECIPES

Fluffy Egg Bites – Instant Pot Recipes image

The menu at America’s favorite chain coffee shop (ahem, you know which one I’m talking about) does not disappoint. The cost, however, adds up quickly. By skipping the store-bought option, both you and your wallet will be full. Make a batch of these egg bites to eat throughout the week; they reheat nicely in a microwave. If you have a blender, the results are spectacular, but no one will complain if you just use a whisk.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup crumbled cooked bacon or sausage (optional)
4 large eggs
3/4 cup Shredded Monterey Jack cheese
1/2 cup small-curd cottage cheese
1/4 cup heavy cream
1/2 teaspoon fine sea salt
1 cup Water (for steaming)

Steps:

Divide the crumbled bacon or sausage (if using) between the silicone egg bite molds. In a medium mixing bowl, whisk together the eggs, shredded cheese, cottage cheese, cream, and salt. (Alternatively, you can blend these ingredients in a blender.)
Divide the egg mixture between the molds. Cover the molds with aluminum foil.
Pour the water into the inner cooking pot and place a trivet in the bottom. Place the molds on top of the trivet. Lock the lid, select Steam, and set the time to 8 minutes. When cooking ends, let the pressure release naturally for 10 minutes, then turn the valve to “venting” to quick release the remaining pressure.
Unlock and remove the lid. Remove the silicone molds from the pot. Allow the eggs to rest in the mold for 2 minutes before removing.

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