FRUITS AND COTTAGE CHEESE RECIPES

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SAVORY COTTAGE CHEESE BOWL (HIGH PROTEIN ... - SKINNYTASTE



Savory Cottage Cheese Bowl (High Protein ... - Skinnytaste image

This Savory Cottage Cheese Bowl topped with veggies and pistachios is a protein-packed breakfast that will keep you full all morning.

Provided by Gina

Categories     Breakfast    Meal Prep    Snack

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 8

¾ cup low fat cottage cheese (I like Good Culture)
2 tablespoons minced chives or finely minced scallion greens (divided)
Freshly ground black pepper
½ cup sliced Persian cucumbers
½ medium bell pepper (seeded and chopped)
10 halved grape tomatoes
1 tablespoon chopped (roasted shelled pistachios)
Kosher salt

Steps:

  • In a small bowl, combine cottage cheese with 1 tablespoon chives and pepper, to taste.
  • Layer cucumbers, peppers and tomatoes on top then garnish with remaining 1 tablespoon chives and pistachios.
  • Sprinkle with a pinch of salt and pepper, to taste.

Nutrition Facts : ServingSize 1 bowl, Calories 221 kcal, CarbohydrateContent 19 g, ProteinContent 25 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 23 mg, SodiumContent 624 mg, FiberContent 4.5 g, SugarContent 13 g

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE ...



Grandma's Lime Green Jello Salad Recipe (with Cottage ... image

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) is a retro lime jello salad that my husband's grandma made for many holiday meals. To continue with the tradition, I make this every Thanksgiving.

Provided by Brandie Valenzuela

Total Time -456782 hours 16 minutes22S

Prep Time 15 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 7

1 cup crushed pineapple (drained with juice reserved)
1 cup water (more or less depending on what’s needed, see instructions below)
2 packages lime jello (3 oz each)
1 cup mayo
1 cup evaporated milk (canned)
1 cup small curd cottage cheese
1/2 cup walnuts (chopped)

Steps:

  • In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
  • Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
  • In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
  • Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

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