21 High Protein Cottage Cheese Recipes with 15+ G Protein

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Healthy Marry Me Chicken with Cottage Cheese

Healthy Marry Me Chicken with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This healthy Marry Me chicken is the perfect one-pan dinner. The juicy chicken breast is tossed in a creamy sun-dried tomato sauce tastes absolutely decadent, but this lightened up version only feels indulgent. It’s naturally high in protein and lower in fat so you can enjoy it any day of the week. It’ll be love at first bite! {Gluten-free}

Ingredients

• 1½ pounds boneless skinless chicken breasts (about 4 small)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, (minced)
• 2 tablespoons tomato paste
• ½ teaspoon dried oregano
• Dash of red pepper flakes ((optional))
• ¾ cup chicken broth
• ¾ cup cottage cheese
• 3 tablespoons jarred sun-dried tomatoes in oil
• 1 cup fresh baby spinach, packed
• ½ cup freshly grated parmesan cheese
• Fresh chopped basil, parmesan cheese, and chopped sun-dried tomatoes for garnish

Instructions

1. Pound chicken breasts with a meat mallet until uniform in thickness and season with salt and pepper. Heat a large, heavy non-stick or cast iron pan over medium high heat. Add the olive oil and then the seasoned chicken to the pan and cook, undisturbed until the chicken breast is golden brown, about 4-5 minutes per side.
2. While the chicken is cooking; in a high powered blender, blend together the cottage cheese, ½ cup of the chicken broth and sun dried tomatoes until smooth. If necessary, you can add in the remaining ¼ cup chicken broth to the blender to help get it a smooth consistency. Set aside.
3. When chicken is browned, remove it to a plate and add in the garlic, tomato paste, oregano and red pepper flakes and cook for 1-2 minutes, until fragrant and the tomato paste has darkened slightly. Stir in the cottage cheese mixture and whisk until fully combined. If you find the sauce to be too thick, add in the rest of the chicken broth or a splash more if you need it. The sauce will loosen as it heats up. Bring to a simmer, reduce the heat to low and place the chicken breasts back into the pan. Cover and simmer until the chicken is almost cooked through, about 10-12 minutes, stir in the spinach and parmesan cheese and replace the lid, cook until the chicken reaches 165℉ on an instant read thermometer, and the spinach has wilted down, about 2 more minutes. Taste and adjust seasoning.
4. Remove from the heat and garnish with chopped basil, grated parmesan cheese and chopped sun dried tomatoes. Serve with pasta or crusty bread and a salad.

2. Cottage Cheese Breakfast Casserole

Cottage Cheese Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘9’, ‘9 Servings’]

This easy cottage cheese egg bake recipe features tender eggs, delicious sausage and vegetables for a high protein breakfast. A filling and satisfying meal!

Ingredients

• 1 Tbsp avocado oil
• ½ yellow onion (diced)
• 3 cloves garlic (minced)
• 1 pound breakfast sausage
• 1 red bell pepper (diced)
• 6 cups baby spinach (chopped)
• 1 tsp sea salt (to taste)
• ¼ tsp black pepper
• ¼ cup all-purpose flour*
• 12 large eggs
• 16 ounces cottage cheese**
• 8 ounces colby jack cheese (grated)
• 1 bunch green onions (chopped)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and spray a 9” x 13” large casserole dish with cooking spray.
2. Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven) or a large nonstick skillet (I recommend a 12-inch skillet with a deep lip) over medium-high heat.
3. Add the chopped onion and sauté, stirring occasionally, until the onion begins to soften, about 3 minutes. Add in the fresh minced garlic and cook for another 1-2 minutes. Transfer the raw breakfast sausage to the pot (or skillet) and use a spatula to break it into small pieces as the meat browns. Continue cooking and breaking the sausage into small pieces until the sausage is completely cooked through, about 5-8 minutes.
4. Transfer the chopped bell pepper, baby spinach, sea salt and pepper to the pot and stir well until the spinach has wilted. Stir in the all-purpose flour then remove from the heat to allow the sausage and vegetable mixture to cool. Once cooled slightly, transfer the sausage mixture to the prepared baking dish and spread it into an even layer.
5. Crack the eggs into a large mixing bowl and whisk well until the eggs are well beaten. Add the cottage cheese and half of the colby jack cheese to the large bowl and mix well.
6. Pour the creamy egg mixture into the casserole dish and use a fork or spoon to stir the egg and sausage and veggies together so that everything is fairly well distributed.
7. Sprinkle the remaining cheese on top of the eggs. Cover the baking dish with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 25-35 minutes, or until the cheese is golden-brown and the eggs have set up completely. If you like crispy cheese on top, you can broil the casserole for 4-5 minutes or until it reaches your desired level of golden brown crisp. A great way of determining if egg bake recipes are fully cooked is to take their internal temperature. Insert a thermometer into the center of the egg bake, and if it is 160 degrees F (71C) or above, it is cooked through.
8. Allow the cottage cheese casserole to cool for 15 minutes before slicing and serving.
9. If you’d like, serve with chopped green onions on top and/or sour cream, salsa, sliced avocado, or any other toppings you enjoy. Grated parmesan cheese is lovely here too!
10. ​To store the casserole, wrap the baking dish in plastic wrap and keep it in the refrigerator for up to 7 days. If you have a small amount of leftover casserole, store it in an airtight container. You can freeze casserole recipes in freezer bags for up to 3 months.

3. High Protein Broccoli Cottage Cheese Soup

High Protein Broccoli Cottage Cheese Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘4’, ‘4 bowls’]

Creamy, velvety soup combining broccoli, cheddar, and cottage cheese for a comforting, balanced meal. High in fiber and protein, perfect for chilly days when you crave something warm!

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large yellow onion (diced)
• 2 large carrots (peeled and diced)
• 1 stalk celery (diced)
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1/4 cup all-purpose flour (or gluten-free flour)
• 3 cups vegetable broth
• 4 cups broccoli (chopped)
• 2 cups milk (1%)
• 1 cup shredded cheddar cheese
• 1 cup low fat cottage cheese (blended)
• Salt and black pepper (to taste)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil
2. Add onion, carrots, and celery, and cook for 10 minutes, stirring frequently.
3. Add in the garlic and continue cooking for another minute.
4. Add the smoked paprika and flour, and coat the vegetables with the flour.
5. Add in the vegetable broth and broccoli, and bring to a simmer.
6. Cook for 8-10 minutes until the broccoli softens.
7. For the final step, lower the heat and add milk, cheddar cheese, and cottage cheese. Stir until the cheese melts, but be careful not to heat the milk too high, as the milk will curdle. It should take around 5 minutes on low heat.
8. Using an immersion blender, blend the soup gently.
9. Add salt and black pepper to taste before serving.

4. Cottage Cheese Tuna Salad

Cottage Cheese Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) canned tuna in water, drained (about 2 cans)
• 1 1/2 cups (340 g) cottage cheese (small-curd or regular)
• 2 large eggs
• 2 stalks celery, finely diced (about 1 cup)
• 1/2 small red onion, finely chopped (about 1/3 cup)
• 2 tablespoons dill pickle or pickle relish, chopped (optional)
• 2 tablespoons fresh parsley, chopped (or dill)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil (optional)
• Salt and freshly ground black pepper, to taste (start with 1/2 teaspoon salt)
• Lettuce leaves, whole-grain bread, or crackers for serving (optional)

Instructions

1. 1) Prepare and measure all ingredients. Rinse and finely dice the celery, finely chop the red onion and parsley, and drain the canned tuna well. Bring the eggs to room temperature if possible.
2. 2) Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 9–10 minutes for fully hard-cooked yolks.
3. 3) While the eggs cook, flake the drained tuna into a medium mixing bowl with a fork. Add the cottage cheese, diced celery, chopped red onion, chopped pickles (if using), parsley, lemon juice, Dijon mustard, and olive oil.
4. 4) When the eggs are done, transfer them to an ice bath or run under cold water until cool, then peel and chop coarsely. Fold the chopped eggs into the tuna and cottage cheese mixture until evenly combined.
5. 5) Taste and adjust seasoning: add salt and pepper as needed, and more lemon or mustard if you prefer brighter flavor. If the salad feels too thick, stir in 1–2 teaspoons of water or another small drizzle of olive oil to reach the desired consistency.
6. 6) Chill in the refrigerator for 15–30 minutes if time allows to let the flavors meld (optional). Serve the cottage cheese tuna salad on lettuce leaves, spread on toasted bread, or with crackers.

5. Cinnamon Roll Pancake Bowl with Cottage Cheese

Cinnamon Roll Pancake Bowl with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

This recipe blends cinnamon and vanilla with just the right touch of sweetness. It’s high in protein, gluten-free, and topped with a creamy icing that brings it all together.

Ingredients

• 1 egg
• 1/4 cup cottage cheese
• 1/3 cup milk
• 1 tsp maple syrup
• 1/2 cup oat flour
• 2 tbsp hydrolysed collagen
• 1/2 tsp baking powder
• a pinch of cinnamon
• 2 tbsp batter
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp full-fat cream cheese
• 1 tsp milk
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup

Instructions

1. Heat up the oven to 360F.
2. In a glass meal prep container that’s oven-safe, whisk an egg.
3. Add in milk cottage cheese, milk, and maple syrup. Combine all of the wet ingredients.
4. Now add in oat flour, collagen, baking powder and cinnamon. Combine all of the ingredients to form a batter.
5. Take out 2 tablespoons of the batter and mix it with butter, brown sugar, and cinnamon in a separate small bowl or cup.
6. Take a Ziplock bag and fill it up with the cinnamon swirl mixture. Cut an edge of the Ziploc bag and swirl the mixture all over the batter inside the container.
7. Bake in the oven for 20-22 minutes.
8. While it’s baking, combine cream cheese, milk, vanilla extract, and maple syrup to make the icing.
9. When the bowl is ready, cover it with cream cheese icing and serve immediately.

6. Carrot Cake Chia Pudding with Cottage Cheese

Carrot Cake Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

This carrot cake chia pudding has all the classic flavors of carrot cake with warm spices. It is high protein and gluten-free.

Ingredients

• 1/2 cup oat milk
• 1 cup cottage cheese (low fat, blended)
• 4 tbsp finely grated carrot
• 2 tbsp maple syrup
• 4 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp cardamon
• 1/3 tsp ginger powder
• 1/2 tsp vanilla extract
• 1/2 cup Greek yogurt
• 2 tsp maple syrup
• Walnuts (or almonds chopped)

Instructions

1. In a bowl, combine all of the ingredients except for the toppings.
2. Cover the bowl and leave in the fridge for at least 2-4 hours or overnight.
3. Divide the chia pudding into 2 glasses and cover with Greek yogurt, drizzle with maple syrup, and sprinkle with chopped walnuts.
4. Serve immediately or cover to store in the fridge for up to 3 days.

7. Healthy Buffalo Chicken Dip

Healthy Buffalo Chicken Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 1/3 cup servings’]

Healthy Buffalo Chicken Dip is a delicious, lighter version of your favorite appetizer! Easy, gluten free, keto & loaded with flavor – you’ll love it!

Ingredients

• 2 cups cooked, shredded chicken
• ½ cup buffalo sauce
• 1 cup nonfat greek yogurt
• ½ cup small curd cottage cheese
• 2 cups cheddar cheese (divided (can also sub half crumbled blue cheese))

Instructions Oven Instructions:

1. Preheat oven to 400.
2. In a bowl mix cooked chicken, buffalo sauce, Greek yogurt, cottage cheese and 1 cup cheddar cheese until thoroughly combined.
3. Pour dip into an 8×8 baking dish. Top with remaining 1 cup of cheese. Bake at 400 for 25 mins.
4. You can turn the oven to broil the last 2 minutes of cooking if you’d prefer a crispier topping.
5. Feel free to drizzle the dip with extra buffalo sauce before serving if you’d like. Serve with chips or veggies or choice.

Instant Pot Instructions

1. Place chicken breasts in instant pot base. Add 1/4 cup water.
2. Set to pressure cook for 14 minutes. Make sure your pot is set to sealing, not venting. The pot will take 3-4 minutes to come to pressure. Allow it to cook and naturally release for 10 minutes. (You can also quick release if you’re in a hurry!)
3. Shred chicken with a hand mixer in the pot, or remove from the pot, shred with forks, and return back to the pot. Make sure to drain excess water from the pot/chicken to avoid a watery dip.
4. Stir in buffalo sauce, cheese, yogurt, and cottage cheese, tossing until warm.
5. Bake in a 400 degree oven for 10 minutes until cheese has melted.

Crockpot Instructions

1. In a bowl mix all ingredients until thoroughly combined.
2. Pour dip batter into crockpot (top with extra cheese if desired!). Cover and cook for low 4-6 hours or high 2-3 hours.

8. Cottage Cheese Bowl

Cottage Cheese Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cottage cheese (preferably full‑fat or low‑fat, about 1 cup per serving)
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2‑inch cubes
• 2 tablespoons olive oil (for roasting)
• 1/2 teaspoon kosher salt (for roasting)
• 1/4 teaspoon black pepper (for roasting)
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, seeded if desired and diced
• 1/4 cup thinly sliced red onion
• 1 large avocado, sliced
• 2 tablespoons lemon juice (about 1 lemon)
• 1/4 cup chopped fresh chives or parsley
• 1/2 cup toasted pumpkin seeds or chopped toasted nuts (almonds or walnuts)
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon olive oil (for dressing)
• Salt and black pepper, to taste
• 1–2 tablespoons honey or maple syrup (optional, for a touch of sweetness)

Instructions

1. 1) Prepare and measure all ingredients: preheat oven to 425°F (220°C). Peel and cube the sweet potatoes, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the herbs, and slice the avocado. Drain cottage cheese if it seems very watery.
2. 2) Toss the cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.
3. 3) Roast the sweet potatoes in the preheated oven for 20–25 minutes, turning once halfway through, until they are golden and tender when pierced with a fork.
4. 4) While the sweet potatoes roast, toast the pumpkin seeds or nuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned (2–4 minutes). Remove from heat and set aside.
5. 5) Make a simple dressing by whisking 1 tablespoon olive oil with the lemon juice, smoked paprika (if using), a pinch of salt and a grind of black pepper. Taste and adjust seasoning; add honey or maple syrup if you prefer a slightly sweet note.
6. 6) Assemble bowls: divide 4 cups of cottage cheese among 4 bowls (about 1 cup per bowl).
7. 7) Arrange warm roasted sweet potato cubes, cherry tomatoes, diced cucumber, sliced red onion and avocado over the cottage cheese in each bowl.
8. 8) Drizzle the lemon‑olive oil dressing evenly over the bowls. Sprinkle chopped chives or parsley and the toasted seeds or nuts on top.
9. 9) Taste one serving and adjust seasoning as needed with additional salt, pepper or a little more lemon juice or honey. Serve immediately so the roasted sweet potatoes are still warm, or chill briefly if you prefer it cold.

9. Pesto Pasta Bake

Pesto Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘Serves 6’]

This baked pesto pasta is the ultimate one-pan meal—creamy, flavorful, and packed with protein thanks to cottage cheese. It’s the perfect dish for busy weeknights or when you want a comforting, cheesy dinner in minutes!

Ingredients

• 1 lb short pasta (penne, fusilli, or similar)
• 3 cups water
• 1 cup cottage cheese
• 1 cup pesto (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 cup baby spinach
• Salt and pepper, to taste
• 2 cups shredded mozzarella cheese
• Fresh basil leaves (optional, for garnish)

Instructions

1. Preheat your oven to 375 degrees.
2. In a blender, combine cottage cheese, pesto, garlic powder, spinach, and water. Blend until smooth.
3. In a large greased 9×13-inch baking dish, add the uncooked pasta.
4. Pour the blended cottage cheese mixture over the pasta and stir until evenly coated.
5. Sprinkle one cup of mozzarella cheese over the top.
6. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the pasta to cook through.
7. Remove the foil and sprinkle the remaining one cup of mozzarella cheese evenly over the dish.
8. Bake, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly.

10. High Protein Cottage Cheese Pizza Bowl

High Protein Cottage Cheese Pizza Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘1’, ‘1 meal prep container’]

This creamy, high-protein cottage cheese pizza bowl is packed with bold pepperoni flavor, herbs, and spices. Low-carb, gluten-free, and 43g of protein per bowl!

Ingredients

• 1 cup of low-fat cottage cheese (smooth or blended)
• 1/4 cup marinara sauce
• 1 tbsp almond flour
• 1/2 red bell pepper (chopped)
• 1/4 red onion (sliced)
• 1/8 cup black olives (chopped)
• 1 tsp Italian seasoning
• 1/4 cup light mozzarella cheese (grated)
• 4-5 pepperoni slices
• Salt & black pepper (to taste)
• Parmesan (grated)
• Fresh basil (chopped)

Instructions

1. Preheat the oven to 400F.
2. In an oven-safe bowl, combine cottage cheese, marinara sauce, almond flour, red bell peppers, red onion, black olives, Italian seasoning, salt, and black pepper.
3. Level out the mixture and sprinkle with mozzarella cheese.
4. Top up with pepperoni slices.
5. Bake in the oven for 5-8 minutes until the cheese melts, the sides of the container are bubbling, and the pepperoni crisps up.
6. Garnish with parmesan and basil before serving.

11. Cottage Cheese Peanut Butter Bowls

Cottage Cheese Peanut Butter Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 servings’]

These easy cottage cheese peanut butter and banana bowls are one of my favorite protein-packed breakfasts that come together in minutes! With 27 grams of protein per serving, this breakfast recipe will keep you feeling full and satisfied. It’s perfect for busy mornings, and you can prepare it ahead of time as well!

Ingredients

• 1 to 1½ cup cottage cheese (2% MF)
• 2 bananas (sliced)
• 3 to 4 tablespoons peanut butter
• 1 tablespoon hemp hearts
• 1 tablespoon maple syrup
• 2 pinches cinnamon

Instructions

1. Add half the cottage cheese to a bowl and add a sliced banana on top. Top the bowl with half of the hemp hearts and maple syrup, and add half the peanut butter on top.
2. Repeat with the second bowl with the rest of the ingredients. Serve immediately.

12. Cottage Cheese Lasagna

Mom’s Cottage Cheese Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT40M · Total: PT80M · Yield: [’10’]

This cheesy, saucy lasagna gets its wonderful flavor from a blend of beef, Italian sausage, three cheeses, and the secret ingredient, cottage cheese!

Ingredients

• 1 lb. ground beef
• 1 lb. Italian sausage
• 1 yellow onion (chopped)
• 3 cloves garlic (minced)
• Pinch red pepper flakes (optional)
• 32 ounces marinara (or your favorite pasta sauce)
• 1 teaspoon oregano
• 1/2 teaspoon Kosher salt (or to taste)
• 1/2 teaspoon black pepper
• 1 1/2 cups full fat small curd cottage cheese
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 12 lasagna noodles
• 3 cups shredded mozzarella cheese
• 2 cups shredded baby Swiss cheese

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.

For the sauce and noodles:

1. Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan or Dutch oven. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains. Drain any excess fat off the pan, then stir in garlic, pasta sauce, oregano, and salt, and pepper, to taste. Heat through, then reduce heat to low. Allow the sauce to simmer while you prepare the rest of the ingredients.
2. While the sauce is cooking, bring a large pot of water to a boil and add a fat pinch of salt and swirl of oil (this helps keep the noodles from sticking.) Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain the noodles then lay them out on parchment paper so they’ll be ready to go later.

For the filling:

1. In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.

To layer:

1. Spread a very scant layer of meat sauce on the bottom of the pan. Top with 4 noodles laid lengthwise in the pan. Spread half the cheese on top followed by 4 more noodles. Spread half of the remaining sauce over the noodles. Spread all of the cottage cheese mixture on top of the sauce, followed by 4 more noodles. Finish with the remaining sauce and cheese. Bake in the preheated oven for 35-40 minutes or until cheese is browned and casserole is bubbling. Let the lasagna sit for 10 minutes before slicing to allow the filling to set up.

13. Healthy Buffalo Chicken Pasta Bake

Healthy Buffalo Chicken Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 People’]

This buffalo chicken pasta bake recipe is made with simple ingredients including tender pasta, buffalo sauce, cooked rotisserie chicken, and gooey melted cheese. My favorite thing about buffalo chicken mac, is that it’s on the dinner table in less than 30 minutes.

Ingredients

• 4 cups penne pasta (cooked)
• 2 cups shredded chicken cooked
• 1/2 cup cottage cheese (blended (optional to blend but recommended!))
• 1/2 cup plain greek yogurt
• 1 packet ranch seasoning mix
• 1/3 cup Frank’s hot sauce
• 1/2 cup mozzarella cheese
• 1/2 cup sharp cheddar cheese
• 1/4 cup green onions

Instructions

1. Preheat the oven to 400 degrees.
2. Spray a 9 x 13 casserole dish with cooking spray and set aside.
3. Cook your pasta as directed. While pasta cooks, blend your cottage cheese in a blender until smooth texture is reached. (This step is optional but recommended! You can leave cottage cheese as is.)
4. In a large bowl, combine the cottage cheese, greek yogurt, ranch seasoning, hot sauce, and half of both cheeses. Mix well.
5. Add the cooked pasta and shredded chicken to the sauce mixture. Stir until chicken and pasta are coated.
6. Pour the pasta mixture into the casserole dish. Sprinkle the remaining cheese evenly across the top of the pasta.
7. Bake for about 15 minutes, or until the cheese is melted.
8. After cooking, top with green onions.
9. Enjoy!

14. Cottage Cheese Pasta

Cottage Cheese Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

Looking for a healthy but creamy pasta recipe? This cottage cheese pasta is high protein, satisfying, and incredibly simple to make.

Ingredients

• 3 cups uncooked rigatoni pasta
• 1 tbsp olive oil
• 1 medium yellow onion (chopped)
• 4 garlic cloves (minced)
• 1 lb chicken mince
• 2 tsp Italian seasoning
• A pinch red pepper flakes (optional)
• 1 24 oz jar marinara sauce
• ½ cup cottage cheese
• Salt and black pepper (to taste)
• Parmesan cheese (grated)
• Fresh basil

Instructions

1. Cook your rigatoni pasta according to instructions. Drain and set aside.
2. While the pasta is being cooked, heat up a large skillet over medium-high heat. Add olive oil, and chopped onion and saute for 4-5 minutes until translucent. Add garlic and saute for 30 seconds.
3. Add in the chicken mince, Italian seasoning, red pepper flakes, some salt, and black pepper. Gently break the mince apart with a spatula, coat with the seasonings, and cook until the chicken is fully cooked. It will take about 6-8 minutes.
4. While you’re cooking the chicken, blend marinara sauce and cottage cheese together. It should come out smooth and creamy.
5. Once the chicken has fully cooked, pour the blend into the skillet, add in cooked rigatoni, and stir all the ingredients to combine well. Let it cook for 2-3 minutes until all the ingredients warm up.
6. Garnish with parmesan cheese and basil before serving.

15. Cottage Cheese Flatbread

Cottage Cheese Flatbread (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘2’, ‘2 serving’]

Cottage cheese flatbread is a high protein, low-carb recipe of your dreams made with just 2 ingredients plus spices.

Ingredients

• 1 cup cottage cheese
• 2 eggs
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning

Instructions

1. Add cottage cheese, eggs, and garlic powder to a blender.
2. Blend until smooth in a personal blender or small food processor. In my bullet-style blender, it only took about 30 seconds.
3. Line a sheet pan with parchment paper and spritz it with non-stick spray. Pour the cottage cheese batter into the sheet pan and smooth it into an even layer.
4. Bake at 350°F for about 30 minutes or until cooked through in the center. It will be golden brown on the edges. Remove the flatbread from the oven and allow it to cool completely before enjoying it.

16. Raspberry Chia Pudding with Cottage Cheese

Raspberry Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 small glasses or jars’]

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 pinch salt
• 1 cup raspberries (frozen or fresh)
• 1 tbsp water
• Almond flakes

Instructions

1. Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
2. Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
3. Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.

17. High Protein Cottage Cheese Tomato Soup

High Protein Cottage Cheese Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT21M · Total: PT31M · Yield: [‘4’, ‘4 bowls’]

High protein tomato soup infused with basil and fresh herbs, made creamy with protein-rich cottage cheese. This gluten-free comfort food is also low-calorie and vegetarian.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 6 cloves garlic (minced)
• 2 28 oz can peeled tomatoes
• 5 cups vegetable broth
• 2 tsp sea salt
• A pinch black pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 cup basil (finely chopped)
• 4 tbsp tomato paste
• 1 1/2 cups cottage cheese
• Fresh basil (chopped)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil and onion. Cook for 5 minutes until translucent.
2. Add the garlic, and cook for another 30s.
3. Add the rest of the ingredients to the pot, except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes.
4. Once it’s done, pour the soup into the blender with parts of the cottage cheese. Blend until smooth. You’ll need to do it a couple of times, so it’s best to have 2 different soup pots to pour the soup in. If you have an immersion blender, just blend all the ingredients together, including the cottage cheese, inside the pot.
5. Garnish with fresh basil before serving.

18. Cottage Cheese Egg Salad

Cottage Cheese Egg Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 1 1/2 cups (340 g) small-curd cottage cheese
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 cup (60 g) celery, finely diced
• 2 tablespoons green onion, thinly sliced (white and light green parts)
• 1 tablespoon fresh dill or parsley, chopped
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Pinch of smoked paprika or regular paprika (optional)

Instructions

1. 1. Gather and measure all ingredients. Rinse and dry the celery, green onion, and herbs; juice the lemon.
2. 2. Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm).
3. 3. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle simmer and cook for 9 minutes for fully set hard‑boiled eggs.
4. 4. Prepare an ice bath (bowl of cold water with ice). When the eggs are done, transfer them to the ice bath and let sit 5 minutes to stop cooking and make peeling easier.
5. 5. Peel the eggs and roughly chop them into bite-sized pieces. Place the chopped eggs in a mixing bowl.
6. 6. In a separate bowl, combine the cottage cheese, mayonnaise, Dijon mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir or whisk until the mixture is creamy but still slightly textured.
7. 7. Add the diced celery, sliced green onion, and chopped dill or parsley to the cottage cheese mixture. Fold in the chopped eggs gently so they stay somewhat chunky and the dressing coats them evenly.
8. 8. Taste the salad and season with the remaining salt and black pepper as needed. If using, sprinkle a pinch of smoked paprika and stir lightly or reserve it for garnish.
9. 9. Chill the salad in the refrigerator for at least 15 minutes if time allows to let flavors meld, or serve immediately.
10. 10. Serve on toasted bread or crackers, spooned over lettuce leaves, or enjoy straight from the bowl. Store leftovers covered in the refrigerator for up to 3 days.

19. Cottage Cheese Egg Bake

Cottage Cheese Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘9’, ‘9 slices’]

This egg bake is warm, cheesy, and packed with savory flavor. Hearty and aromatic, it’s a high-protein, low-carb, gluten-free, and low-calorie.

Ingredients

• 1 tbsp olive oil
• 1/2 white onion (finely chopped)
• 1 red bell pepper (deseeded and finely chopped)
• 1 cup spinach (chopped)
• 8 chicken sausages (without the casings)
• 8 large eggs
• 1 cup cottage cheese
• 1 tbsp oat flour
• 1 tbsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup cheddar cheese (grated)

Instructions

1. Heat the oven to 350F and line a 9×9 baking dish with parchment paper.
2. Heat up a skillet over medium-high heat. Add in olive oil, white onion, then red bell pepper and spinach. Cook for 4-5 minutes until the veggies soften.
3. Add the cooked veggies to the baking dish and spread them evenly.
4. Add the chicken sausages without the casings into the skillet and break it apart. Cook for 3-4 minutes until it browns up. Remove from the skillet and set aside.
5. Now, add eggs, cottage cheese, oat flour, garlic powder, sea salt, black pepper and cheddar cheese to the blender. Pulse to blend all of the ingredients together.
6. Transfer the blended egg to the baking dish and top evenly with cooked sausage.
7. Stir around a little bit with a spoon to mix the eggs with veggies and sausage.
8. Bake in the oven for 35-40 minutes until the center is completely cooked.
9. Let it cool down before serving.

20. Cottage Cheese Soup

Cottage Cheese Tomato Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’]

This cottage cheese tomato bean soup is creamy, comforting, and made with simple ingredients.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion (chopped)
• 3 garlic cloves (chopped)
• 2 carrots (chopped)
• 28 ounce can of whole tomatoes
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon salt
• 3 cups vegetable broth
• 2 cans cannellini beans (rinsed and drained)
• 1 cup cottage cheese
• 2 cups baby spinach

Instructions Sauté:

1. Heat the oil in a large pot over medium heat. Add the onion and sauté it for about 2 to 3 minutes, stirring. Then add the garlic and carrots and sauté for about a minute, until the garlic is fragrant.
2. Add the can of whole tomatoes, with the liquid, and the spices. Stir to combine. Add the vegetable broth, mix, and bring the contents of the soup to a boil. Reduce the heat to low and simmer for 20 minutes covered. Add the cottage cheese to the pot, and half a can of beans, and stir.

Blend:

1. Use an immersion blender or, in batches, blend the tomato soup contents in the pot until the texture is smooth. Return the soup to the pot.
2. Add the remaining beans and the spinach and simmer over low heat until the spinach is wilted and the soup is hot, for about 5 minutes.

Serve:

1. Ladle the creamy soup into bowls. Serve with a drizzle of olive oil or with shredded parmesan sprinkled over the top. Sliced, crusty bread on the side pairs great with this soup.

Store:

1. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

21. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.