I am NOT a cook, but I eat to survive. I've recently discovered you can add cottage cheese to recipes to make them healthier with added protein.
When my son was little, my favorite cookbook was titled "Feed Me I'm Yours". This was my introduction to slipping veggies into recipes to get him to eat healthier food.
I'll never forget the time I made "Squash Dressing" instead of Cornbread Dressing. He gobbled up half of it until he asked what was in it. I finally confessed the secret ingredient was cooked squash, and he never took another bite. I will share the recipe with you Yanks who have never heard of it.
Now that my son is grown with a home of his own, I cook out of necessity, not for the love of cooking. I learned a long time ago to make microwaved scrambled eggs, and if you've never had them, they really are quite good. But recently I've learned to add a dollop of COTTAGE CHEESE to the scrambled eggs; it adds extra protein, plus you cannot taste the cottage cheese once it is mixed into the eggs.
Many Instagram reels and TikTok videos have gone viral with cottage cheese recipes. If you are unfamiliar, some of my favorites are pancakes, flatbread, zucchini lasagna, spaghetti sauce, Alfredo, Ranch dip, and so many more. All you have to do is run a computer search for your favorite recipe and you'll find ways to add cottage cheese to almost any dish.
Last night I created a Meatless One-Dish Wonder, inspired by Cottage Cheese Zucchini Lasagna. I've made the dish using zucchini noodles instead of pasta (healthier version). Except last night, I was out of zucchini, so as I often do, I substituted with whatever I had on hand. Following is how it came together.
Meatless One-Dish Wonder
Ingredients:
2-3 cloves garlic, minced; 1/2 onion, chopped; 3-4 mini colored bell peppers, sliced
6 ounces fresh spinach, washed and lightly chopped (substitute squash or zucchini)
Seeds of Change 8.5 oz Organic Pre-cooked Brown Basmati Rice (or any cooked pasta, ziti, etc.)
1/2 jar prepared pasta sauce (red)
1 cup small curd cottage cheese
Shredded Mozzarella and Parmesan Cheese
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Saute' the first three ingredients in an oiled skillet; add spinach and allow to wilt. Add pre-cooked rice with 2 tbsp water. Cook for an extra minute or two. Remove from heat.
In a small bowl or blender, mix the pasta sauce with the cottage cheese. A blender will remove the lumps.
Put the rice/veggie mixture in the bottom of a casserole dish. Top with red sauce, then add mozzarella and parmesan cheese. Bake at 375° for 20-25 minutes until cheese is melted and edges are brown.
This basic recipe can be modified in so many ways and you are only limited by your imagination and the ingredients in your fridge and pantry.
Submitted to: Fork It Over: June ActiveRain Recipe Challenge
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