31 Best Cottage Cheese Recipes

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. Chicken and Spinach Lasagna

Chicken and Spinach Lasagna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT55M · Total: PT85M · Yield: [’10’, ’10 people’]

This white sauce lasagna with ground chicken and spinach is an amazing twist to traditional lasagna.

Ingredients

• 1 tablespoon olive oil (extra virgin or light )
• 1 lb ground chicken
• 1 onion (diced)
• 3 cloves garlic (diced)
• 1.25 cups cottage cheese (or ricotta)
• 10 oz frozen chopped spinach (thawed and squeezed to remove water)
• 1 tablespoon Italian seasoning (or dried oregano or basil)
• kosher salt and pepper
• ½ cups light olive oil (extra virgin has a stronger flavor, but it would work)
• ½ cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk (whole, 2%, or 1%)
• 1 cup grated parmesan cheese
• 8 oz no-boil lasagna noodles
• 4 cups shredded mozzarella
• kosher salt and pepper

Instructions Prep the ground chicken mixture:

1. Add 1 tablespoon olive oil to a large skillet over medium heat. Sauté onions until translucent. Add ground chicken, 1 teaspoon salt, and ¼ teaspoon pepper, and cook until chicken is no longer pink, breaking up large pieces with a wooden spoon. Add garlic, and sauté for 1 more minute.
2. Remove from heat and stir in cottage cheese, spinach, and Italian seasoning.

Make the white lasagna sauce:

1. In a medium saucepan, heat ½ cup light olive oil. Add flour and cook for two minutes, whisking constantly. Slowly add chicken broth and milk and bring to a boil, whisking constantly. The mixture will begin to thicken.
2. After mixture is thickened (it will start to coat the sides of the pan), remove from heat. Stir in parmesan cheese, 1 teaspoon salt, and ¼ teaspoon pepper. If mixture becomes too thick, you can add additional milk or broth to thin.

Assemble and bake the lasagna:

1. Preheat oven to 350F. Lightly rub or spray a 9×13 baking pan or lasagna pan with a thin layer of olive oil.
2. Spread approximately ½ cup of sauce in the bottom of the pan. Cover with a layer of lasagna noodles. (You may need to break some of the noodles in half).
3. Pour another cup of sauce over the noodles, using a spatula so spread it evenly over the noodles. Top with 1 cup of mozzarella and ⅓ of the chicken mixture (eyeball it).
4. Add another layer of noodles, another cup of sauce, another cup of cheese, and half of the remaining chicken mixture.
5. Top with another layer of noodles, another cup of sauce, another cup of cheese, and remaining chicken mixture.
6. Top with one more layer of noodles, remaining sauce, and remaining mozzarella.
7. Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20 minutes, or until golden brown and bubbly.

2. Cheesecake

Sugar-Free Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: 8

Here is a one-bowl, gluten-free, sugar-free cheesecake that you have been looking for. Made with cottage cheese, it takes 10 minutes of your hands-on time to prepare and tastes as good as traditional cheesecake!

Ingredients

• 15.8 oz. (450 g) low-fat cottage cheese
• 10.6 oz. (300 g) sour cream
• 3 large eggs
• 2/3 cup (60 g) almond flour
• 1 teaspoon vanilla extract
• 1 oz. (30 g) unsalted butter

Instructions

1. Preheat the oven to 355°F (180°C).
2. Strain the cottage cheese by pressing it through a fine-mesh strainer with the back of a spoon. Work in small batches to make it easier.
3. Melt the butter in a microwave-safe bowl. Cover it with a plate or plastic wrap and heat at 50% power for 30 to 60 seconds. Let it cool slightly.
4. Brush a 9- to 10-inch stoneware pie plate with melted butter to grease the baking dish. Save the rest for later.
5. Mix the ingredients in a large bowl. Whisk the cottage cheese, sour cream, eggs, and vanilla extract.
6. Gently fold in the dry ingredients, including the almond flour. Then, mix in the remaining melted butter.
7. Bake the cheesecake by pouring the mixture into the prepared dish and baking it in the center of the oven for 45 to 50 minutes. No water bath is needed.
8. Let the cheesecake cool completely on a wire rack before slicing and serving.

3. Italian Spinach Pie

Crustless Italian Spinach Pie 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

Perfect for a meatless meal, this crustless Italian spinach pie is a favorite with three cheeses.

Ingredients

• 16 oz container Low Fat Cottage Cheese
• 1 pkg (10 oz) frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella
• 4 eggs, beaten
• 1 jar roasted red peppers, drained and chopped
• 1/3 cup grated Parmesan cheese
• 1 teaspoon oregano

Instructions

1. In a large bowl, mix all ingredients until well blended.
2. Pour into greased 9-inch pie plate.
3. Bake 40-45 minutes at 400 degrees or until center is set.

4. Savory Breakfast Bowl

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

Six savory cottage cheese breakfast bowls with flavorful toppings, smart texture contrasts and practical tips to keep every bowl from tasting bland.

Ingredients

• 3/4 cup cottage cheese
• 2 ounces smoked salmon
• 1/4 cup sliced cucumbers
• 2 tablespoons Pickled Red Onions
• 1 tablespoon chopped fresh dill
• 1 teaspoon Everything Bagel Seasoning (optional)
• 1/2 cup chopped sweet potatoes (1-inch cubes)
• 1 teaspoon olive oil
• 3/4 cup cottage cheese
• 1/3 cup cooked turkey sausage crumbles
• 1 tablespoon sliced green onions
• 1 teaspoon maple syrup
• 2 teaspoons olive oil (divided)
• 2 tablespoons panko breadcrumbs
• 1 cup sliced mushrooms
• 1 small garlic clove (minced)
• 1/2 teaspoon fresh thyme leaves
• 3/4 cup cottage cheese
• 1 teaspoon olive oil
• 1/2 cup sliced zucchini
• 1/4 cup cherry tomatoes
• 3/4 cup cottage cheese
• 1 tablespoon Basil Pesto
• 1 tablespoon toasted pine nuts or walnuts
• 1 teaspoon olive oil
• 1 small garlic clove (minced)
• 1 cup fresh spinach
• 1/4 cup artichoke hearts (drained and chopped)
• 3/4 cup cottage cheese
• Pinch red pepper flakes
• 1 cup small cauliflower florets
• 1 teaspoon olive oil
• 1 tablespoon buffalo sauce
• 3/4 cup cottage cheese
• 2 tablespoons shredded carrots
• 2 tablespoons thinly sliced celery

Instructions Smoked Salmon & Dill Cottage Cheese Bowl

1. Place cottage cheese in a bowl. Top with smoked salmon, cucumbers and pickled red onions. Sprinkle with fresh dill and Everything Bagel Seasoning, if using.

Sweet Potato & Turkey Sausage Cottage Cheese Bowl

1. Place sweet potatoes on rimmed baking pan, drizzle with oil and toss until well combined. Roast at 400 degrees F for 30 to 40 minutes or until tender, tossing once. Place cottage cheese in a bowl and top with sweet potatoes, sausage and onions, then drizzle with maple syrup.

Sauteed Mushroom & Thyme Cottage Cheese Bowl

1. Heat 1 teaspoon oil in a skillet over medium heat. Add breadcrumbs and cook 2 to 3 minutes or until toasted, stirring frequently. Transfer to small bowl. Add remaining 1 teaspoon oil to skillet and increase heat to medium-high. Add mushrooms and cook 5 to 7 minutes or until browned, stirring occasionally. Stir in garlic and thyme and cook 1 more minute. Place cottage cheese in a bowl and top with mushroom mixture and breadcrumbs.

Pesto Zucchini Cottage Cheese Bowl

1. Heat oil in a skillet over medium heat. Add zucchini and cook 3 to 4 minutes or until it starts to soften, stirring occasionally. Add tomatoes and cook 2 minutes or until tomatoes start to blister, stirring occasionally. Place cottage cheese in a bowl and drizzle with pesto. Top with vegetable mixture, then sprinkle with nuts.

Spinach Artichoke Cottage Cheese Bowl

1. Heat oil in a skillet over medium heat. Add garlic and cook 30 seconds, stirring constantly. Add spinach and cook until wilted, stirring frequently. Stir in artichokes and cook 2 minutes. Place cottage cheese in a bowl and top with spinach mixture. Sprinkle with red pepper flakes.

Buffalo Cauliflower Cottage Cheese Bowl

1. Place cauliflower on rimmed baking pan, drizzle with oil and toss until well combined. Roast at 425 degrees F for 15 to 20 minutes or until tender, tossing once, then drizzle with buffalo sauce and toss to combine. Place cottage cheese in a bowl and top with cauliflower, then sprinkle with carrots and celery.

5. Pumpkin Whipped Cottage Cheese

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

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

A quick 5-minute no-bake, no-cook healthy pumpkin dessert recipe! This Pumpkin Spice Whipped Cottage Cheese is high in protein, gluten-free, and refined sugar-free.

Ingredients

• 2 cups cottage cheese
• 1 cup pumpkin puree
• ¾ teaspoon pumpkin spice (or up to 1 teaspoon, to taste)
• 2 tablespoons maple syrup (or honey, or more to taste)
• Optional toppings, see notes

Instructions

1. Combine all the ingredients in a food processor and process until smooth. Serve immediately, topping with toppings of your choice, or chill and enjoy within 2 days.

6. Sicilian Lasagna

Classic Sicilian Lasagna Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 Servings’]

The surprise is in the middle layer: spinach, hard-boiled eggs, and Italian Genoa salami. It puts this Sicilian lasagna above any other.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (best a mixture of pork and beef)
• 1 24 oz. jar Marinara sauce (or more if you like extra sauce)
• 1 cup water
• Salt and pepper
• 1 tablespoon olive oil
• 4 cups spinach (chopped)
• 1 garlic clove (minced)
• 3 cups shredded mozzarella (divided)
• 1 16 oz. container ricotta cheese
• 1/2 cup grated Parmigiano Reggiano or pecorino Romano cheese (divided)
• 1 egg (beaten)
• 1/4 cup fresh parsley chopped
• 1 cup cottage cheese
• 3 hard-boiled eggs (sliced)
• 1 cup chopped Genoa salami (ca. 4 oz.)
• 8 oz. fresh mozzarella (sliced)
• 12 oven-ready lasagna noodles

Instructions Meat Sauce

1. In a large cast-iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound ground meat and brown, breaking down pieces with a wooden spoon, until meat is no longer pink.
2. Drain the fat and stir in 24 oz. of marinara sauce. Add 1 cup water to the empty sauce jar; cover with a lid and shake well. Toss the liquid with the meat mixture; season with salt and pepper to taste. Simmer on low heat for 10 minutes.

Spinach Layer

1. In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Add 4 cups of chopped spinach and heat through until just wilted. Set aside.

Cheese Mixture

1. Meanwhile, mix 1 1/2 cups of shredded mozzarella, 16 oz. Ricotta, 1/4 cup of Parmigiano Reggiano, 1 beaten egg, and 1/4 chopped fresh parsley until blended. Set aside.
2. Heat the oven to 350 degrees Fahrenheit.

Assemble Lasagna

1. Spread 1 cup of the meat sauce onto the bottom of the 13×9-inch baking pan. Top with a layer of 3 oven-ready lasagna noodles (don’t worry if they don’t cover the entire pan).
2. Top the noodles with 1/3 of the cheese mixture and about 1 cup meat sauce. Repeat the same layer once again (3 noodles, 1/2 of the remaining cheese mixture, and 1 cup meat).
3. For the third layer, top the noodles with 1 cup cottage cheese and spread with the wilted spinach, 1 cup chopped salami, 3 sliced hard-boiled eggs, and 8 oz. sliced fresh mozzarella. Add 1 cup of the meat sauce.
4. Place another layer of noodles and cover with the remaining cheese mixture and remaining meat sauce. Sprinkle with remaining 1 1/2 cup shredded mozzarella and 1/4 cup Parmigiano Reggiano).
5. Cover the pan with foil greased with cooking spray (so that cheese doesn’t stick to it). Bake 1 hour or until heated through, removing foil after 45 minutes. Before cutting, let stand 15 minutes.

7. Cheesy Stuffed Shells

Cottage cheese Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

These delicious stuffed shells are filled with three kinds of cheese (cottage cheese, parmesan, and mozzarella) and baked with delicious marinara sauce. This family-friendly dinner is super easy to make and so tasty!

Ingredients

• 3 cups marinara sauce
• 7 oz Jumbo shells (about 27 shells, 200g)
• 1 1/2 cups shredded mozzarella (150g)
• 16 oz cottage cheese (450g)
• 3/4 cup grated Parmesan cheese (70g)
• 1 1/2 cups shredded mozzarella (150g)
• 1 teaspoon Italian herbs
• 1 teaspoon basil (or small handful fresh chopped leaves)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 large egg
• salt and pepper

Instructions

1. Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn’t stick to the pot. Drain, toss with cold water and drain again.
2. Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
3. Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.
4. Spread the marinara sauce in a 9×13-inch (22x32cm) casserole dish.
5. Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.
6. Top the shells with remaining mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).
9. Take out of the oven and let rest for 10 minutes (the sauce will thicken).
10. Enjoy!

8. Instant Pot Egg bites

Instant Pot Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT28M · Yield: [‘7’]

Easy to make high protein Instant Pot Egg Bites. A bite of crisped bacon bits in a blend of cheese, smooth egg, and refreshing green onions. Deliciously satisfying Triple-Cheese Egg Bombs inspired by Starbucks egg bites. Great grab-and-go breakfast, snack, or appetizer. Make ahead for lunch boxes, picnics, brunches, parties, or potluck gatherings.

Ingredients

• 4 (262g) large eggs
• ¼ teaspoon fine salt
• ⅛ teaspoon freshly ground black pepper
• ¼ teaspoon (1.25ml) regular soy sauce
• ¼ cup (60g) cottage cheese
• ¼ cup (48g) freshly grated cheddar cheese
• ¼ cup (48g) freshly grated mozzarella
• 3 strips (101g) bacon (, bits size)
• 1 stalk green onion (, thinly sliced)

Instructions

1. Optional Flavor Boosting Step – Brown Bacon: This adds some depth of caramelized smoky aroma & flavor. You can either brown the bacon in Instant Pot or in oven.Method #1 – Instant Pot:-Add bacon in Instant Pot, then heat up Instant Pot using “Sauté More” function (no need to add oil).-Allow the bacon to crisp and brown on both sides (roughly 7 to 9 mins).-Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat.Method #2 – Oven:-Place bacon on a baking sheet lined with parchment paper.-Place baking sheet on the middle rack of a preheated 400°F oven.-Bake bacon until crispy and golden-brown. Set a timer for roughly 18 to 20 mins.
2. Prepare Egg Bites Mixture: While the bacon is browning in Instant Pot, break 4 large eggs into a large measuring cup. Mix and combine with ¼ tsp fine salt. Add ⅛ tsp ground black pepper, ¼ tsp (1.25ml) regular soy sauce, ¼ cup (60g) cottage cheese, ¼ cup (48g) freshly grated cheddar cheese, and ¼ cup (48g) freshly grated mozzarella to the egg mixture. Mix well.Amy + Jacky’s Pro Tip: If you like your egg bites with a more smooth, custard-like texture, use an immersion blender to blend the egg bites mixture.
3. Add Browned Bacon and Green Onions: Your bacon should be browned at this point. Absorb the excess fat and roughly chop them into bacon bits. Clean and dry the Instant Pot inner pot. Add bacon bits and green onions to the egg mixture, then mix until just combined.
4. Pressure Cook Egg Bites: Pour egg mixture into the silicone egg bites molds. Lightly wrap & cover the top of the egg bites mold with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place trivet with egg bites mold in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 9 minutes, then Natural Release for 6 minutes. After 6 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Carefully open the lid.Amy + Jacky’s Pro Tip: Depending on your egg bites mold, you may need to apply oil or nonstick spray before pouring in the mixture.
5. Check Doneness & Serve: Unwrap the egg bite molds. Let the egg bites cool a bit, then pop them out. Garnish with thinly sliced green onions and freshly grated cheese. Serve these Triple-Cheese Egg Bombs & enjoy~

9. Cucumber Salad

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

Ingredients

• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh dill
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. 1. Toss cucumbers and onion in a large bowl, lightly salt, and let rest 10 minutes; drain excess liquid.
2. 2. Whisk vinegar, olive oil, dill, sugar, and a pinch of salt and pepper in a small bowl.
3. 3. Pour dressing over the cucumber mixture and toss to coat; chill 15–20 minutes before serving.

10. Sweet Russian Buns

Vatrushka: Sweet Russian Buns is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 servings’]

Easy Russian Vatrushka Recipe: Delicious, fluffy and healthy farmer’s cheese individual sweet buns look impressive and take a bit more than an hour to make! They make for a great tea-time treat, breakfast or Thanksgiving dessert.

Ingredients

• 2 cups or 250 g spelt flour (or all-purpose flour)
• 1 teaspoon instant yeast (or 3 teaspoons fresh yeast)
• 1/2 cup or 120 ml milk ((you can also use your favorite nut milk))
• 1/4 cup or 45 g Demerara sugar (divided)
• 3 tablespoons butter (or coconut oil)
• 1 egg yolk
• 10 oz or 300 g farmer’s cheese
• 1 egg
• 1 tablespoon vanilla extract
• 3 tablespoons honey
• 8 tablespoons cranberries, lingonberries or other berries (You can also use cranberry sauce, apple sauce or jam for the topping)

Instructions Make the dough:

1. Sift the flour into a large bowl and create a well in the middle. Mix yeast with milk and 1 tablespoon of demerara sugar and pour the mixture into the well. Let rest covered for 10 minutes or until the surface is bubbly.
2. Add the rest of sugar, butter and egg yolk and knead until smooth. Let rest for 30 more minutes.

Make the filling:

1. You want your cottage cheese to be as dry as possible. If yours is rather creamy, wrap it in a cheese cloth and hang over a sink or a big bowl to strain the liquid. You can use it afterwards instead of milk for pancakes for example.
2. Meanwhile, prepare the filling. Mix farmer’s cheese with egg, honey and vanilla extract.

Roll the dough:

1. When the dough has doubled in size, knead it once again and divide into 8 balls. To do this, you can cut the dough ball in halves with a very sharp knife, then in quarters and then in eighths. Form eight balls. Preheat the oven to 390 F or 200 C.
2. Using a rolling pin, roll each ball, working from the center – outwards, until it is about 16 cm or 6 inches in diameter. Fold the edges inwards to form a well in the middle for the filling. Transfer to a baking sheet lined with parchment paper.

Assemble and bake:

1. Add the filling into the wells, one tablespoon at a time. Sprinkle with cranberries, lingonberries or other berries. You can also use cranberry sauce, apple sauce or jam for the topping.
2. Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool and enjoy with tea!

11. Peaches and Cream Cake

Peaches & Cream Cottage Cheese Breakfast Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’]

I love how easy it is to make this peaches and cream breakfast cake. The addition of cottage cheese makes it extra moist and helps keep down the calories.

Ingredients

• 3 large eggs
• 1/2 cup + 1 tablespoon sugar
• 6 tablespoons melted butter
• 1 cup small curd cottage cheese
• 1 cup low-fat greek yogurt
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1 1/2 cups sliced peaches (fresh or frozen)

Instructions

1. Preheat the oven to 350°F. Lightly grease an 8″ or 9″ springform panYou can also use a regular 9-inch cake pan, just make sure to use a parchment cake circle in the bottom of the pan or the cake may be difficult to get out of the pan.
2. Beat together the eggs and sugar until smooth.
3. Add the melted butter, cottage cheese, yogurt and vanilla, beating until well combined.
4. Add the flour, salt, and baking powder, stirring or beating gently to combine.
5. Gently fold the peaches into the batter, then pour the batter into the prepared cake pan
6. Bake the cake for about 50 minutes until a tester inserted into the center comes out clean.
7. Remove the cake from the oven and let it rest at room temperature for 30 minutes, to firm up.
8. Serve warm

12. Turkey Cannelloni

Best Ever Leftover Turkey Cannelloni is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘6’, ‘6 people’]

Put those roast turkey leftovers to use with this recipe for making a delicious batch of leftover turkey cannelloni.

Ingredients

• 1 tbsp vegetable oil
• ½ cup finely chopped onions
• Pinch salt
• 1 cup cottage cheese
• ¼ cup parmesan cheese (grated)
• 2 eggs beaten
• 1 tsp pepper
• 3 cups finely chopped cooked turkey breast
• 2 cups pasta sauce
• 1 cup butter
• ¼ cup all purpose flour
• 1 cup chicken or turkey broth
• 1 cup milk
• 4 slices of swiss cheese (or ⅓ cup parmesan cheese)
• Lasagna noodles (x9 or canneloni noodles.)

Instructions

1. Cook lasagna noodles according to packaging, add a bit of vegtable oil to the water while cooking to prevent noodles from sticking afterwards.
2. Strain the noodles when ready and pour cold water over top to cool down so the noodles can be handled.
3. Cut noodles in half.

Preparing the filling

1. Heat 1 tbsp vegetable oil in a frying pan.
2. Add onions and a pinch of salt and cook for about 6 minutes to release the flavors. Continue mixing.
3. Beat eggs in a large bowl and then add in the cheeses and pepper in to the bowl to mix together. Add the chopped turkey and the cooked onions into the bowl and mix well.
4. Pour most of the pasta sauce into the glass baking pan, leaving just enough sauce aside to sprinkle on top before baking.
5. Transfer a full spoon of filling on to the lasagna noodle and roll the filling inside. Place inside the pan with the overlapping edge facing down. Continue until all noodles are filled and placed inside the pan, about 16-18 pieces.

Prepare cream sauce.

1. Put butter in frying pan on med heat, add flour and mix making a roux. When the colour appears a bit brown, add broth and milk slowly.
2. Continue mixing until smooth. Add in the cheese and continue mixing until melted. Cook for 2-3 minutes, the sauce will thicken.

Assembling the Turkey Cannelloni

1. Pour the cream sauce over top of the rolled noodles. Sprinkle some leaftover pasta sauce over top for color.
2. Add some chopped parsley on top if desired.
3. Cook uncovered cannelloni in oven at 350F for 40 minutes.

13. Palak Paneer

Palak Paneer Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

Protein rich and flavorful Palak Paneer Recipe, Indian Spinach curry with fun Cottage cheese chunks. We need to blanch the spinach first so that the bitter raw flavors come out. You can serve the mildly spied green gravy over rice or with flat bread or regular bread.

Ingredients

• 8.8 Ounces Spinach
• 1 Green Chili Pepper (fresh)
• 1/2 Cup Water
• 1 Small Onion (chopped)
• 1-2 Tablespoon Oil
• 2 Pieces Garlic Cloves (chopped)
• 1 Teaspoon Cumin Seeds Ground
• 1 Teaspoon Coriander Seeds Ground
• Pinch Cinnamon Ground
• 1/2 Tablespoon Garam Masala
• 1/2 Teaspoon Cayenne Pepper Ground
• 1 Tablespoon Tomato Sauce
• 2 Tablespoon Cream
• Few Drops Green Food Coloring (optional)
• Salt (to taste)
• Black Pepper Ground (to taste)
• 7 Ounces Paneer (aka Indian Cottage Cheese, *see Notes)

Instructions

1. Wash your Spinach leaves well. 
2. Blanch the Spinach in some boiling water for 30 seconds and then add them to a blender jar with green chili (stem removed, keep the seeds) and water. Blend the whole content well so that no pieces are left, it should be smooth. Keep aside.
3. Heat up a pan with the oil and fry your chopped onion translucent for a few minutes stirring frequently. Add the garlic and stir cook for another minute, then throw in the cumin powder, coriander powder, cinnamon powder, garam masala and cayenne powder. Stir fry for another minute.
4. Continue to add in the tomato paste and stir fry quickly, then take down the heat
5. Pour in the smooth spinach mass and mix everything well.
6. Continue to add the liquid cream and at this point, you can even add a few drops of green food coloring (Restaurant style with green coloring). Season with salt and pepper and let it cook for 10 minutes on a medium to slow heat. If you feel the whole mixture is getting too thick after 5 minutes cooking, then add a little bit water.
7. At the end add in the bite-size paneer cubes and mix the whole content. Cook for another 3-5 minutes. Once the paneer is in, try to not stir too much anymore. The Paneer may break into little bits (that happens mostly with frozen paneer) and you want the cubes to be whole.
8. Serve hot with roti or basmati rice.

14. Scallion and Cheese Scones

Savory Scones with Scallion and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Yield: [‘9’, ‘9 scones’]

Savory Scones with Scallion and Cheese are perfect for breakfast, snack time, or paired with something hearty like soup or stew for dinner.

Ingredients

• 1 cup cottage cheese
• 4 tablespoons milk (plus more for brushing on top)
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons unsalted butter (chilled and diced)
• 3 scallions (green and white parts, thinly sliced (about 1/2 cup sliced))

Instructions

1. Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
2. Puree the cottage cheese and milk together until smooth in a blender or food processor; set aside.
3. Whisk together the flour, baking powder, salt, and black pepper in a large bowl.
4. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Add the scallion and stir in the cottage cheese/milk puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)
5. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
6. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
7. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.

15. Creamy Cucumber Radish Salad

Creamy Cucumber Radish Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cucumbers, thinly sliced
• 6 radishes, thinly sliced
• 1 cup plain yogurt or Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Combine cucumbers and radishes in a bowl.
2. 2. Whisk yogurt, lemon juice, dill, salt, and pepper in a separate bowl.
3. 3. Fold dressing into vegetables and mix until coated; refrigerate 15–20 minutes to meld flavors.
4. 4. Serve chilled as a side dish or dip.

16. Cheese Potato Salad

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

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘8’]

Who doesn’t love cheese?! Add some to this BBQ side dish with hard boiled eggs, green olives, celery, and green onions.

Ingredients

• ½ cup sour cream
• ¼ cup Italian salad dressing
• 2 cups potatoes (diced and cooked)
• 2 hard boiled eggs (diced)
• 1 cup cottage cheese
• ½ cup celery (chopped)
• ½ cup green olives (sliced)
• ½ cup green onions (sliced)
• ½ tsp salt

Instructions

1. Add sour cream and Italian salad dressing to a large bowl and stir to combine. Add potatoes and eggs.
2. Stir in cottage cheese, celery, green olives, green onions and salt.
3. Cover and chill in fridge for 1 hour before serving.

17. Casserole

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

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘8’]

Company Casserole is a make ahead and freezer friendly casserole featuring ground beef and pasta in a super creamy tomato sauce.

Ingredients

• 8 ounces cavatappi pasta
• 1/4 cup sour cream
• 1 lb. ground beef
• 1 small onion (chopped)
• 6 ounces cream cheese (cut into cubes)
• 1 cup cottage cheese
• 1 24 oz jar your favorite spaghetti sauce
• Salt and pepper (to taste)
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Cook the pasta. Salt the water, bring to a boil, then add pasta. Cook at the lower end of the cooking time on the package directions, so it’s just al dente. Drain, then return the pasta to the pot and stir in sour cream. Set aside.
3. Cook the beef. Meanwhile, heat a swirl of oil in a large skillet over medium heat. Add the ground beef and onions and cook, stirring often, until the beef is browned and onions are softened, about 7 minutes. Drain off any excess grease, then season with salt and pepper, to taste.
4. Stir in the cream cheese, cottage cheese, and spaghetti sauce. Bring to a simmer and cook, stirring often, until cream cheese is melted and mixture is heated through. Season to taste with salt and pepper.
5. Place the noodles in a greased 9 x 13 inch pan. Top with ground beef mixture. Sprinkle with mozzarella cheese.
6. Refrigerate or bake. At this point, you can put a lid on the casserole and freeze or refrigerate until ready to bake. Otherwise, place the casserole in the preheated oven and bake for 20-25 minutes or until the cheese is melted and edges are bubbling.

18. Healthy Alfredo Sauce

Healthy Alfredo Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’]

This healthy alfredo sauce recipe is truly a comfort food game changer. Made without heavy cream or butter, cottage cheese helps provide a silky smooth and luxuriously thick alfredo sauce made much better for you.

Ingredients

• 2 cups milk ((I use 1% or 2%))
• 1 cup cottage cheese ((I use 4%))
• 2 Tablespoons cornstarch
• 5 cloves garlic (chopped)
• ¾ cup shredded Parmesan (or Pecorino Romano)
• ¼ teaspoon salt (or to taste)
• ⅛ teaspoon ground black pepper (or to taste)

Instructions

1. Add all ingredients to the bowl of a larger food processor (at least 7-cup capacity). Process until smooth and creamy. Do this in multiple batches if your food processor is smaller.
2. Pour out sauce into a medium saucepan set over medium-low heat. Cook for 10-15 minutes, stirring/whisking occasionally, until the sauce has thickened to your liking. You don’t want the sauce to boil.
3. Cook the pasta (if using) while the sauce is heating. Bring a large pot of water to a boil and salt generously. Add the pasta and cook according to package directions.
4. Drain pasta and add it back to the pot. Pour in thickened alfredo sauce and toss to combine evenly. Serve immediately as it’ll thicken as it sits/cools.

19. Tiropita

Tiropita: A Greek-Style Feta Cheese Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’]

An Americanized Greek-Style cheese filled snack or appetizer.

Ingredients

• 1 package puff pastry sheets ((or phyllo dough) 18 oz package)
• 4 oz feta cheese ((crumbled))
• 4 oz cream cheese ((room temperature))
• 4 oz cottage cheese
• 1 egg ((slightly beaten))

Instructions

1. Preheat oven to 400˚F (200˚C)
2. Mix the cheese and eggs together in a bowl until well-combined.
3. Decide what size appetizer you would like and cut the puff pastry into equal sized pieces (use the phyllo as directed on the package). Place a spoonful of filling onto the pastry, and wet the edges.
4. Fold the pastry over and seal with the tines of a fork.
5. Place onto lined baking sheet and brush with some slightly beaten egg white.
6. Bake in preheated oven for 25 to 30 minutes or until golden brown.

20. Peach Blueberry Fluff Salad

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’10’, ’10 servings’]

Made with cottage cheese, peaches, blueberries, vanilla pudding, and whipped topping, this easy cottage cheese fruit salad with Cool Whip is ready in 10 minutes. It’s a creamy, lightly sweet dessert salad for potlucks, holidays, and summer cookouts.

Ingredients

• 1 container Hiland Cottage Cheese (24 ounces)
• 1 box vanilla pudding (3.5 ounces)
• 2 cans peaches (29 ounces each)
• 1 pint blueberries
• 1 tub whipped topping (8 ounces)

Instructions

1. Drain peaches and cut into bite sized pieces.
2. In a large bowl combine the Hiland Cottage Cheese and vanilla pudding mix.
3. Add peaches and blueberries.
4. Fold in whipped topping.

21. Hatch Chile Cheddar Egg Bites

Hatch Chile Cheese Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’12’, ’12 servings’]

Hatch chile and cheddar egg bites. Nutritional calculation is for 2 Hatch chile bites each.

Ingredients

• 3/4 cup Hatch or Anaheim chiles (roasted, peeled, seeded and diced (about 3 chiles))
• 2 green onions (sliced)
• 8 large eggs (lightly beaten, (about 2 cups))
• 1/2 cup cottage cheese
• 1 cup sharp cheddar cheese (grated )
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 300 degrees F.
2. In a blender mix eggs, cheddar cheese, cottage cheese, salt and pepper until well blended. About 2 minutes.
3. Use silicone muffin pan or lightly grease a muffin pan. Place muffin pan in a larger baking pan.
4. Add diced chiles, green onions to muffin pan.
5. Pour egg mixture into muffin pan, about 3/4 full. Carefully pour boiling water around muffin pan, about 1/2 way up.
6. Bake egg bites for 25 minutes until just barely set. They egg bites should be slightly underdone in the center.
7. Remove pan from oven and let egg bites cool for about 5 minutes in the water bath. They will continue to cook after coming out of the oven.
8. Serve warm.
9. Refrigerate for up to 3 days, or cool to room temperature and freeze in zip-lock bags for up to 1 month.
10. To re-heat, wrap lightly in paper towel and cook in microwave on high for 30 seconds per egg bite.
11. Makes about 12 egg bites.

22. Ethiopian Cottage Cheese with Collard Greens

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

Ingredients

• 2 cups cottage cheese
• 1 bunch collard greens, stems removed and leaves shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika or berbere spice
• 1/2 teaspoon ground turmeric
• 1/2 cup water
• Salt to taste

Instructions

1. 1. Heat olive oil in a skillet; sauté onion and garlic until translucent.
2. 2. Add collard greens and cook until wilted and tender, about 5 minutes.
3. 3. Stir in cottage cheese with paprika and turmeric; add water and simmer 5 minutes to blend flavors.
4. 4. Adjust salt; serve warm, optionally with flatbread or injera.

23. Roasted Garlic White Bean Dip

Roasted Garlic White Bean Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This roasted garlic white bean dip has a secret ingredient: cottage cheese! It lends a super creamy texture and healthy protein boost to each bite.

Ingredients

• 1 can (15 ounces white beans (cannellini, small white beans, etc.) drained and rinsed)
• 2 heads garlic
• 1 container (5.3 ounces plain 2% cottage cheese)
• 1/2 tablespoon apple cider vinegar
• 1/2 tablespoon extra virgin olive oil (plus more for roasting garlic)
• salt & pepper to taste

Instructions

1. Preheat oven to 400 degrees.
2. Slice the top off each head of garlic. Drizzle each with olive oil, season with salt and wrap up in aluminum foil. Place in the oven and roast for 45 minutes.
3. Meanwhile, place the beans, cottage cheese, apple cider vinegar and olive oil in a food processor.
4. Once garlic is roasted, squeeze the cloves out from the wrapping into the food processor.
5. Process until smooth. Season with salt and pepper to taste.
6. Serve with toasted pitas and garnish with a drizzle of olive oil and red pepper flakes.

24. Spinach Souffle

Spinach Souffle Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 8

An updated favorite from my childhood, this easy spinach souffle is perfect for the holidays!

Ingredients

• 6 eggs, beaten
• 2 tablespoons butter, cubed
• 8 ounces sharp cheddar cheese, cubed (I use Kraft sharp cheddar)
• 24 ounces cream style, small curd cottage cheese (or “old fashioned” cottage cheese)
• 2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry
• 2 tablespoons flour
• 1 teaspoon salt

Instructions

1. Preheat oven to 350º. Grease 9 x 13 or a comparable casserole dish.
2. Combine all ingredients and pour into the prepared dish.
3. Bake for 30-45 minutes or until the middle is set.

25. Dijon Dill Salmon Salad

Dijon Dill Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

This salmon salad is a protein packed, nutritious and flavorful lunch with fresh dill, dijon mustard, salty capers, roasted chickpeas and cottage cheese.

Ingredients

• 15 ounces canned chickpeas (drained and rinsed)
• 1/2 tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika (divided)
• salt and pepper
• 5 ounces wild canned/packaged salmon
• 5.3 ounces 2% plain cottage cheese
• 1/2 cup diced cucumber
• 2 tablespoons capers
• 1 1/2 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill (or 2 tablespoons chopped fresh dill)

Instructions

1. Preheat oven to 425 degrees. Toss chickpeas with olive oil, 1/2 teaspoon smoked paprika, salt and pepper and spread out on a lined baking sheet. Roast for 15 minutes, stirring occasionally until golden and crispy. 
2. While chickpeas roast, prepare the salmon salad by combining the salmon, cottage cheese, cucumbers, capers, dijon, lemon juice, dill, remaining 1/2 teaspoon smoked paprika, salt and pepper to taste in a large bowl. Mix until well combined.
3. Add chickpeas to the mixture before serving and gently stir to combine.
4. Serve with lettuce wraps or toasted bread.

26. Cinnamon Crescent Roll

Crescent Roll Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT35M · Yield: [‘8’, ‘8 rolls’]

These-easy-to make Crescent Roll Cinnamon Rolls are deliciously rich and tender with a sweet vanilla glaze on top. Made with refrigerated crescent dough these rolls will be ready to eat in under 30 minutes.

Ingredients

• 8 ounce can Refrigerated crescent dough (such as Pillsbury 8 ounce (8 count) )
• 4 tablespoons unsalted butter (softened to room temperature)
• ¼ cup granulated sugar
• 2 teaspoons cinnamon (you can add more or less)
• ½ cup powdered sugar
• 1 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions Making the cinnamon butter paste

1. In a small bowl mix the softened butter with the sugar and cinnamon until it is smooth and creamy.

Making the Crescent Rolls

1. Open the tube of crescent rolls and unroll the dough on the baking sheet, then separate the dough into the 8 wedges where the perforations are.
2. Spread the cinnamon butter paste over the wedges.
3. Starting at the wide end of the dough, roll the dough into a tight crescent shape and space the crescents out on the baking pan.
4. Note: This is optional, but I suggest you chill the dough for at least 15 minutes.
5. Bake the rolls for 10-12 minutes until they are golden brown. Let sit on the baking pan for about 15 minutes then remove to a cooling rack.

Making the Icing

1. In a small bowl, mix the powdered sugar, vanilla, and milk. Stir to combine to a drizzling consistency. Add additional milk if the icing is too thick.
2. Leave the rolls on the cooling rack and place a piece of parchment or wax paper under the rack. With a spoon, drizzle the icing over the rolls.
3. These rolls are best eaten the day they are made. If you have leftovers, store in a sealed container for a day.

27. Paneer Butter Masala

Paneer Butter Masala Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Paneer Butter Masala is a popular North Indian curry made with soft paneer cubes cooked in a creamy tomato-cashew gravy with butter, cream, and spices. This rich and lightly sweet curry is commonly served with roti, naan, paratha, or steamed rice.

Ingredients

• 18 to 20 cashews (– whole)
• ⅓ cup hot water (– for soaking cashews)
• 2 cups/300 grams or 4 to 5 medium-sized tomato (– diced)
• 1 inch ginger (– peeled and roughly chopped)
• 3 to 4 garlic cloves (– small to medium-sized, peeled)
• 2 tablespoons butter (or 1 tablespoon oil + 1 or 2 tablespoons butter)
• 1 tej patta ((Indian bay leaf), optional)
• ½ to 1 teaspoon kashmiri chilli powder (or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika)
• 1½ cups water (or add as required)
• 1 inch ginger (– peeled and julienned, reserve a few for garnish)
• 1 or 2 green chili (– slit, reserve a few for garnish)
• 200 to 250 grams paneer ((Indian cottage cheese), cubed or diced)
• 1 teaspoon dry fenugreek leaves ((kasuri methi), optional)
• ½ to 1 teaspoon garam masala (or tandoori masala)
• 2 to 3 tablespoons light cream (or half & half or 1 to 2 tablespoons heavy cream, optional)
• ¼ to 1 teaspoon sugar (– optional, add as required depending on the sourness of the tomatoes)
• salt (as required)
• 1 to 2 tablespoons coriander leaves (– chopped, (cilantro), optional)
• 1 inch ginger (– peeled and julienned)
• 1 tablespoon light cream (or 1 tablespoon heavy cream, optional)
• 1 to 2 teaspoons butter (– optional)

Instructions Preparation

1. Soak cashews in a hot water for 15 to 20 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.
2. Then drain and add the soaked cashews in a blender or mixer-grinder.
3. Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.
4. In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.
5. Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.

Making Tomato Gravy

1. Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.
2. Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.
3. Add the tomato puree and mix. Cook for 5 to 6 minutes stirring a few times on low to medium heat.
4. Next add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.
5. Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.
6. The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low heat. So keep stirring non-stop.

Making Paneer Butter Masala

1. Add water and mix very well. Simmer on a low to medium-low heat.
2. The curry will come to a boil. 
3. After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.
4. Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.
5. After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).
6. You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.
7. Mix very well and simmer for a minute.
8. After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.
9. After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the heat.

Serving Suggestions

1. Garnish the curry with coriander leaves and ginger julienne.
2. You can even dot the gravy with some butter or drizzle some cream.
3. Serve Paneer Butter Masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.
4. Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side.

Storage

1. Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently with a splash of water or milk if needed.

28. Broccoli Cornbread

Southern Broccoli Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large eggs
• 1 head of broccoli (stem removed and cut into florets (or 9 ounce pkg of frozen broccoli, thawed))
• 1/2 cup sharp Cheddar cheese (shredded)
• 1/2 cup 1 stick butter, melted
• 3/4 cup low-fat cottage cheese {can sub sour cream}
• 1 medium onion (chopped (or 2/3 cup green onion, sliced))
• 6 ounce pkg cornbread mix (yellow, white, or buttermilk)

Instructions

1. Preheat oven to 400 degrees.
2. Grease a 8 or 9 inch square pan.
3. Beat the eggs in a large bowl.
4. Add the broccoli and mix well.
5. Add the cheese and butter and mix well.
6. Stir in the cottage cheese and onion.
7. Sprinkle the cornbread mix over the ingredients and mix until no pockets of dry mix remain.
8. Pour the mixture into the pan.
9. Bake for 35 minutes, or until a wooden pick inserted into the center comes out clean.
10. Remove from oven, let cool slightly, then cut into squares and serve.
11. *You can also add a couple cups of cooked chicken to make it an entree!

29. Keto Spinach Pie

Keto Spinach Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly oil a small baking dish.
2. 2. Whisk eggs with salt and pepper; stir in spinach, mozzarella, feta, and cream.
3. 3. Pour into dish and bake 25–30 minutes until set and lightly golden.
4. 4. Let stand a few minutes; cut into 4 portions and serve.

30. Oat Flour Pancakes

BEST Oat Flour Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’, ‘5 pancakes’]

Oat Flour Pancakes that are easy to make in just 15 minutes for a healthy yet scrumptious breakfast. They are gluten-free, wholesome, and rich in protein with no added sugar. Unlike other high-protein pancakes, they are moist and fluffy! Oh… they are flavored and topped with chocolate.

Ingredients

• 6 large egg whites
• ½ cup rolled oats ((about 40 g) Do NOT use steel cut oats)
• ½ cup cottage cheese (Use a Full Fat one)
• 1 teaspoon vanilla extract (OPTIONAL)
• 2 Tablespoons cocoa powder (I used a 100% natural unsweetened cocoa powder)
• 3 Tablespoons coconut flour
• ½ teaspoon ground cinnamon (OPTIONAL)
• 1 Tablespoon honey (Substitutes: Maple syrup, sugar or powdered Swerve)
• ⅛ teaspoon salt (OPTIONAL)
• ½ teaspoon baking powder
• 1/2 cup chocolate chips (bittersweet or dark (or other) )
• 1 Tablespoon coconut oil
• berries

Instructions

1. For the oat flour pancakes: Combine all the dry and wet ingredients for the pancakes into either a food processor or blender.
2. Process or blend everything together until smooth!
3. Then heat a large nonstick skillet (or a hot griddle) over medium and coat well the bottom with non-stick cooking spray.
4. Pour the blended mixture in (about 1/3 cup per pancake), making sure to not spread the batter out; otherwise, the pancakes will be too thin and not fluffy.
5. Cook the first side until bubbles form on top (about 2-3 minutes); then flip and cook the other side until it is brown (about 2-3 minutes).
6. Transfer them to a plate and pile them up as a stack. Drizzle with melted chocolate on top and serve them with berries, or serve with your favorite toppings.
7. For the chocolate topping: Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals until melted. Stir in the coconut oil until smooth and pourable.

31. Waldorf Salad

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

Ingredients

• 2 apples, diced
• 3 celery stalks, thinly sliced
• 1 cup seedless grapes, halved
• 1/2 cup walnuts, chopped
• 1/2 cup mayonnaise (or yogurt for lighter)
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Pinch of salt

Instructions

1. 1. In a bowl, combine apples, celery, grapes, and walnuts.
2. 2. Mix mayonnaise, lemon juice, honey, and salt in a separate bowl.
3. 3. Add dressing to fruit and celery; toss to coat.
4. 4. Refrigerate 15–20 minutes before serving.

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.