Cottage cheese cheesecake

Not bad at all as a little alternative 😀 I really like this— and it is healthy enough to have for breakfast 😅

3/4 cup cottage cheese
2/3 cup low fat plain yogurt ( I used Greek yogurt)
1 tbsp cornstarch 
2 tbsp brown sugar
1/4 tsp salt
1 egg
1 egg white

1 teaspoon vanilla ( you can sub juice from 1/2 a lemon for a different taste)

1 1/2 – 2 cups blueberries  (or other fruit

Directions

 line a 7″ or 8” round cake pan with parchment paper. Preheat oven to 350F.
Mix cottage cheese in food processor with
 the yogurt, flour, sugar, vanilla  ,salt and eggs until well combined. Mix in the blueberries.
Pour batter into prepared tin and bake 30-40 minutes, until just set.
Let cool at least 30 minutes. Serve hot or chilled.

 Note: I used frozen berries and the 8” pan which took 40 minutes. It could take shorter if berries are not frozen. It would be nicer in a 7 inch round pan , but who owns one that size 🤓.

Another recipe below:

A second recipe in this photo also cooked in an 7. &1/2 to about 8 inch glass pan: greased pan

2eggs

16 ounces of cottage cheese( used full fat high protein one)

1/2 cup Greek yogurt ( I used homemade Dr. William Davis’s)

2teaspoon vanilla extract

Cooked as above until edges started browning— took a longer time.

Chocolate syrup

Easy for when you need chocolate syrup 🤪

Ingredients

• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup cold water
• 1/4teaspoon salt (or to taste)
• 1 teaspoon  pure vanilla extract (or to taste)
• 
  

• a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.
• Continue boiling until mixture thickens, about 3 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it's not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.
  
  
  Found recipe here , but altered it a tad 

 https://www.kitchentreaty.com/homemade-chocolate-syrup/

Cottage cheese Alfredo

 Easy, tasty, and lower in fat than some recipes. Found the recipe here:  https://40aprons.com/cottage-cheese-alfredo/

Ingredients

For sauce:

• ▢ 1 cup milk use skim for low-fat -I used drinkable coconut milk
• ▢ ½ cup cottage cheese use low-fat cottage cheese to make this recipe low-fat
• ▢ 1 tablespoon cornstarch
• ▢ ¼ teaspoon salt (I omitted)
• ▢ ⅛ teaspoon pepper( I omitted)
• ▢ ¼ teaspoon garlic powder or more to taste
• ▢ ½ cup grated Parmesan cheese or Romano cheese
• ▢ dried basil to taste
• ▢ dried oregano to taste
• ————————
• Pasta of choice 
• Chicken strips cooked if desired

Go to the link for all the details. Basically you blend the ingredients apart from the meat and pasta—then heat the sauce in a pan. You can place the cooked pasta in the sauce and let it absorb the sauce for a few minutes and then serve with chicken or whatever.

Almond joy cottage cheese

 Nice quick snack 

Mix the following 

Cottage cheese 

Chocolate chips

Coconut flakes 

Slivered almonds

Chocolate syrup 

Fig jam

 Very easy and will keep 2 months in frig. Might be good on pancakes too. Found the recipe here: https://thesuburbansoapbox.com/easy-fig-jam/

The ingredients called for 1/4 cup of water BUT  it was not necessary with my figs— I had a lot of juice from them and had to cook it down!

Ingredients 

• 2 pounds fresh figs, cut in quarters and stems removed
• ▢ 1 cup granulated sugar
• ▢ juice of one lemon
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup water ( me- omit next time)

Go to the link for all the details. I ended up cooking it a lot longer to thicken it up. I probably had closer to 3 pounds and the cup of sugar was plenty. Some recipes call for 3/4 cup sugar for 2 pounds. Some recipes tell you to put the figs in a food processor first. I just used my potato masher as it was cooking.

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Zucchini penne

 Nice easy dish to use up some zucchini 😆. Found the recipe here: https://www.createdby-diane.com/easyrecipe-print/15859-0/     I used less zucchini, but was still delicious. I chopped mine small also.

Ingredients

• 1 lb ziti noodles ( me - gf brown rice penne)
• 4 zucchini sliced
• 2 bell peppers, I used one yellow and one orange sliced and cut in half
• 1 medium onion sliced
• 2-3 cups tomato sauce (marinara sauce is great for this)
• 2 cup shredded mozzarella cheese
• 2 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Go to above link for directions 

Zucchini pizza casserole

Delicious! Great way to use up zucchini— uses 4 cups. 

The full recipe and all details can be found here https://hoorahtohealth.com/zucchini-pizza-casserole-low-carb-gluten-free/amp/

Note: The recipe calls for regular ground beef, but I substituted the plant based crumbles above. I Delicious! Great way to use up zucchini— uses 4 cups. 

The full recipe and all details can be found here https://hoorahtohealth.com/zucchini-pizza-casserole-low-carb-gluten-free/amp/

Note: The recipe calls for regular ground beef, but I substituted the plant based crumbles above. I also added about a tablespoon of cornstarch to the zucchini mixture. I did add black olives on the top.

Below are the ingredients, but go to link for directions.

Ingredients

• 4 medium Zucchini ( or 4 cups pressed in measuring cup)
• 1 Bell Pepper chopped
• 1 Yellow Onion chopped
• 4 cloves Garlic minced
• 1 Tablespoon Olive Oil
• 2 Eggs
• 1 lb. Turkey ground (I used the beyond beef crumbles)
• 2 cups Marinara Sauce
• 2 cups Mozzarella Cheese shredded
• ¼ cup Parmesan Cheese grated
• 1 Tablespoon Italian Seasoning divided
• ½ teaspoon Black Pepper (I omit)
• ½ teaspoon Onion Powder
• Me— one tablespoon cornstarch added to the zucchini mixture
• Me— some sliced black olives for the top

 

 added about a tablespoon of cornstarch to the zucchini mixture. I did add black olives on the top.

Below are the ingredients, but go to link for directions.

Ingredients

• 4 medium Zucchini ( or 4 cups pressed in measuring cup)
• 1 Bell Pepper chopped
• 1 Yellow Onion chopped
• 4 cloves Garlic minced
• 1 Tablespoon Olive Oil
• 2 Eggs
• 1 lb. Turkey ground (I used the beyond beef crumbles)
• 2 cups Marinara Sauce
• 2 cups Mozzarella Cheese shredded
• ¼ cup Parmesan Cheese grated
• 1 Tablespoon Italian Seasoning divided
• ½ teaspoon Black Pepper (I omit)
• ½ teaspoon Onion Powder
• Me— one tablespoon cornstarch added to the zucchini mixture
• Me— some sliced black olives for the top

 

Tuna rice salad

 Nice cold summer dish 😃 — found it here https://www.healthylittlefoodies.com/wprm_print/14392

Nice served with homemade focaccia bread!

I do like Italian dressing on this as well. Go to link for the directions. Here are the ingredients.

Ingredients

• 1½ Cups (300g) White Long Grain Rice (equivalent of 4.5 cups of cooked rice)
• 2¼ Cups (560ml) Water

Dressing

• 3½ tbsp Lemon juice ,freshly squeezed
• ⅓ Cup (80ml) Extra Virgin Olive Oil
• 3 tsp Dijon Mustard
• ¼ tsp Lemon Zest
• Salt and pepper to taste

Salad

• 1 Red Capsicum / Bell Pepper ,finely diced
• ½ Small Red Onion ,finely chopped
• 1 cup (135g) Frozen Sweetcorn
• 10 Cherry Tomatoes ,quartered
• 1 Persian Cucumber (or ½ English Cucumber) ,seeded and diced
• 10 Olives ,pitted and chopped
• 3 tbsp Parsley (fresh) ,finely chopped
• 2 x 145g - 185g (4-6oz) Canned Tuna ,drained