Oatmeal Pancakes

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Start to finish: 15 minutes
Impresses: 6

Ingredients
2¼ cups rolled oats
1 cup whole milk
1 cup 2% milk fat cottage cheese
1 egg
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
1½ teaspoons baking powder
Butter, for greasing pan

For serving, optional:
Sliced bananas
Walnut pieces

Method
In a blender, combine all ingredients except butter and blend until smooth — about 30 seconds.

Bring a low-sided skillet to medium heat. Melt 1/2 tablespoon of butter in pan and pour 1/4 cup scoopfuls of pancake batter onto skillet — cooking no more than three pancakes per batch. Cook 2 minutes, or until the top has began to bubble and is slightly set, before flipping and cooking a remaining 1–2 minutes.

Repeat process, including melting butter for each batch, until batter is gone. 

Serve immediately or keep warm in a 200 F oven. Top with sliced bananas, walnut pieces and additional syrup if desired.

Baked BBQ Nuggets

Start to finish: 1 hour 15 minutes
Makes: 25–30 nuggets


Ingredients
For the nuggets:
2 16-ounce bags frozen, riced cauliflower
1 cup grated Parmesan cheese
4 eggs
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
¼ teaspoon salt
¼ teaspoon pepper
4 cups corn cereal, preferably flakes, crushed
1 cup barbeque sauce
2 tablespoons blue cheese
¼ cup parsley, chopped

For the dipping sauce:
1 package ranch dressing mix
2 cups cottage cheese
½ cup blue cheese crumbles


Method
For the nuggets:
Heat oven to 400 F. Line a baking sheet with parchment paper and set aside.

Microwave riced cauliflower to package instructions. Once prepared, pour into a large bowl with Parmesan, 2 eggs, garlic powder, parsley flakes, salt and pepper. Stir to combine.

Press cauliflower mixture onto prepared baking sheet and bake 25 minutes, or until the top starts to brown. 

Let cool at room temperature or pop in the freezer for about 10 minutes. Once cool, break or cut into pieces and set aside.

Line another baking sheet with parchment paper.

Lightly beat remaining eggs in a shallow dish and pour crushed corn cereal into another shallow dish.

Dip cauliflower pieces into egg and then coat with corn cereal. Place onto prepared baking sheet and bake 15 minutes.

Remove from oven and toss pieces in barbeque sauce. Place back on baking sheet and bake 5 more minutes.

Sprinkle with blue cheese and parsley and serve with dipping sauce (recipe below).

For the dipping sauce:
Combine ranch mix and cottage cheese in a blender and pulse until smooth. Fold in blue cheese crumbles.

Chicken Little Salad Cups

Start to finish: 25 minutes
Impresses: 4

Ingredients
For the salad:
    butter lettuce leaves
2    cups shredded rotisserie chicken
½    cup grapes, halved
2    stalks celery, diced
¼    red onion, diced

For the dressing:
½    cup cottage cheese
      salt and pepper

Method
Combine cottage cheese, salt and pepper into a small blender cup and pulse until smooth. Set aside.

Carefully separate lettuce leaves from the core. Using a damp paper towel, gently wipe down each lettuce leaf and place onto a tray.

In a large bowl, combine all remaining salad ingredients and toss together with pureed cottage cheese. Refrigerate for at least 2 hours before scooping into lettuce cups
and serving.

This Salad is Rad-ish

Start to finish: 15 minutes
Impresses: 6

Ingredients
1    cup whole milk cottage cheese
     salt and pepper
2    bunches radishes
1    fennel bulb
¼    cup mint

Plating tip
Assorted cut vegetables for serving (we love carrots, celery and cucumber).

Method
In a large bowl, mix together cottage cheese, salt and pepper. Set aside.

Cut off the top and bottom of each radish and discard the stems.

Wash the radishes and dry before slicing into thin rounds. You can do this carefully with a sharp knife or with a mandolin.

Cut fennel bulb in half and then into thin slices. Roughly chop mint.

Add sliced radishes, fennel and mint to bowl with cottage cheese. Stir to combine.

Cover bowl with plastic wrap and refrigerate for at least one hour. Serve chilled.

Classic Lasagna

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Recipe courtesy of Jenny Eisenga

Start to finish: 1 hour and 30 minutes
Impresses: 12

Ingredients
2 jars spaghetti sauce
1 pound hamburger
16 ounces cottage cheese
2 eggs, slightly beaten
4 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
9 lasagna noodles, cooked just until done

Method
Preheat oven to 350 F. Brown hamburger and drain excess fat if needed. Add spaghetti sauce and stir to combine. Let simmer for 10 minutes. 

Meanwhile, boil noodles until slightly undercooked. Drain and set aside. 

Combine slightly beaten eggs with cottage cheese, then set aside. 

In a greased 9x13-inch dish, pour ½ cup of the simmering spaghetti sauce on the bottom of the pan. Lay 3 noodles on top. Add another layer of the sauce, cottage cheese mixture, ¼ cup Parmesan cheese and ¼ cup mozzarella cheese. Layer one more time, starting with the noodles. To finish, top with the last 3 noodles, remaining sauce and the last of the mozzarella cheese. 

Cover and bake for 1 hour, uncovering the last 15 minutes. Let sit for 10 minutes before slicing.

BBQ Ranch Dressing

Summertime is all about fresh, simple meals that are perfectly shareable. From potlucks to barbecues to weeknight dinners, throwing together a quick dish that can feed a crowd is a top contender when searching for recipes. Simplicity is taken to a new level when that same recipe can be used in a variety of ways. That's why we love this BBQ ranch dressing. Whether you're tossing it in a salad or enjoying it with your favorite veggies, this dressing tastes like summer — and it's good for you, too. Packed with protein from farmer-owned, nutrient-rich cottage cheese, even your pickiest taste testers will never guess this as an ingredient. 

BBQ RANCH DRESSING

Ingredients
32 ounce container cottage cheese (we're partial to Kemps)
1 packet ranch seasoning
2 T barbeque sauce
1/2 cup water, more if needed


Method
Combine all ingredients in a blender or food processor, beginning with 1/2 cup of water. 
Blend until smooth, adding more water 1 tablespoon at a time to thin if needed.
Pour back into the cottage cheese container to store.
Refrigerate for up to a week. 

We love this dressing as a dip with fresh veggies or chips, tossed on a summer salad or drizzled onto a sandwich. Here are some of our favorite combos:

  • Santa Fe salad — Green lettuce, black beans, tomatoes, roasted corn, queso fresco, red onion, grilled chicken
  • Potluck pasta salad — Cooked macaroni noodles, cubed cheddar, thawed green peas
  • Chopped salad — Broccoli, bell peppers, carrots, celery, or any of your favorites
  • Zesty turkey wrap — Flour tortilla, green lettuce, red onion, tomato, pepper jack cheese, turkey lunch meat