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These are two recipes I’ve found that have helped me eat lots of cottage cheese. I usto struggle choking down large amounts of cottage cheese before bed before I found this recipe on the internet just in case no one has ever seen it I decided to post it. I look forward to hearing how other people have spiced up foods that are great for body building.
Cottage cheese protein pudding
1 cup fat free cottage cheese(if I’m feeling all wild and crazy I’ll use 2% milk fat cottage cheese haha)
1/4 package sugar free fat free chocolate pudding mix sometimes I’ll use just a little more than that
One large spoonful creamy peanut butter
One large spoon full stevia or other artificial sweetener
1/2 scoop whey protein chocolate or vanilla is fine too I use ether
A few ozs of skin milk in the bottom of the blender before you put other ingredient in because my blender isn’t great and it helps it all mix together and chill in fridge for at least 10-15 mins
I usually make a double batch so I don’t have to make it everyday
Now for the breakfast recipe
Cottage cheese banana pancakes
1/2 cup oats
1/2 cup cottage cheese
4 egg whites
1 tsp vanilla extract
1/2 banana
Topping
1 tblsp naty pbutter
1/2 banana
Blend all ingredients (except topping obviously) until smooth sometimes I have to add just a little bit of milk or water in bottom of blender it just depends on how good of blender/food processor you have.
Cook on medium heat 2-3 mins on each side. It will start to bubble just like a regular pancake when it’s ready to be flipped. When they are done I spread with peanut butter and sliced banana. You can Also top with cinnamon and sugar free syrup but I haven’t tried that. This is usually my Sunday breakfast
The pancake recipe was created by Shannon Clark and the pudding recipe has so many postings I don’t know who created it but the original doesn’t have the added milk to help blend. Thanks for reading I hope to learn of some more great recipes!
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KingsolverChicken Gumbo
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
Morton Iodized Salt
26 oz
Directions
1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
This has to be my fav dish! My missus makes it to perection.
Find at a store
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)
Nice never made gumbo before but I’ve been getting crazy in the kitchen lately. Good post brother
Sounds very good.You can duplicate this recipe by using chicken stock and arrow root as a thickner along with the okra,instead of starting with the flour based roux.It will drastically cut calories and will still be very good.It will not be as rich though.
KingsolverThanks for the tip bro. That'll be good for when im cutting. Gotta love the rich taste with flour base. Its nicest meal ive ever tasted. Its a southern american dish isnt it? Or am i wrong.
Yes sir.I live very close to New Orleans so gumbo is a way of life here.I usually make mine with shrimp and lump crab meat and smoked sausage.I guess technically it is a Swahili dish but the south has embraced it.In fact gumbo is the Swahili name for okra.New Orleans is a place where several cultures come together and the food is better for it!
When cutting try it my way.It will reduce the fat and carbs by a bunch.It’s still pretty good but you are correct.Real roux,especially oil,butter,and flour has a flavor that just can’t be replicated.
KingsolverI am indeed gonna be trying it your way tomorrow its gumbo day in my house tomorrow lol My ex girlfriend lives in Prairieville Louisiana thats how got to taste it and know the dish. Damn that woman can cook!! Thanks for the tip bro. Im on this lol
JayD718A Delicious, Healthy, High Protein-Low Calorie Meal.
-1 serving of Perdue, Grilled Italian Style, Carved.
Chicken Breast Short Cuts; 100 calories, 17g protein,
2g fat
-1 serving of Carolina Brown Rice; 150 calories, 3g
protein, 1g fat
-1serving of ShopRite Mixed vegetables; 60 calories,
3g protein, 0g fat
Cook the brown rice and mixed vegetables. Chop up the chicken breast short cuts, and pop them in the microwave until hot. Mix together, add a little pepper, and Mangia, with:
-1 cup of Fairlife fat free, lactose free, ultra-filtered.
milk; 80 calories, 13g protein, 0g fat
Total: 390 Calories
36g Protein
3g Fat
Cock a vu aka chocolate chicken.
Use chicken breast,I use the boneless.
Mix garlic and Coco the unsweetened kind
Coat with olive oil or rice bran oil then give the chicken a good coat of the garlic /Coco mix.
Sear on both side then pop in the oven at 400f
Cook for about five minutes on each side.
Serve with natural peanut butter.
I usually eat it with buckwheat noodles and wilted greens.
Sounds good. I'm gonna have to try this. My chicken seems to always been on the dry side (especially breast)cooking in the oven. Any tips on that?
Get the boneless.Pre heat he oven to 425.Spice the chicken and coat with you favorite oil.I use rice bran,but olive or sunflower/coconut will do.Get your grill pan very hot.Cook for one and a half minutes on each side.Then pop in oven for about eight minutes.Flip about half way through.Then let it rest on a plate rather than still in the pan for about five minutes.This will insure the juices don’t run out when you cut it.
Now I use the very large boneless breast.If you are using frozen smaller ones don’t cook as long.
I've always seared my red meats, just never my chicken. Solid tip, thanks.
Yes sir makes a big difference!
Cmon guys I know there’s some great recipes out there....
My favorite one is still schrimps in a marinade of jalopeno pepers make the marinade with alot of pam spray 1 coffee spoon of olive oil cut the jaleponos in big chunks let them rest for 2 hours in the oil then put your schrimps in let them rest for an hour of 2 pre heat oven cook tagliatelle put it all togheter
Off you go
But some good old BBQ and an ice cold beer can beat nothing :))
So just oil jalapeños and shrimp? I eat shrimp all the time and love jalapeños, I’ll have to give this one a try
Yes sir.Jalapenos and shrimp are in time.You can also add onion and a touch of soy,chicken stock or seafood stock and a bit of arrow root or corn starch,just a small amount will make a very nice sauce.
Chicken works well with the same ingredients. I use boneless thigh meat.The extra fat keeps them from drying out like brest.
Yes my men add 2 or 3 toes ofgarlic in the marinade forgot that :))
Simple but good if you are in a hurry 100 gr rice flakes 30 grm protein powder 10 gr raisens strawberry chunks fill it up with almond milk
The best cottage cheese recipe is cottage cheese lasagna.Small amount of commercial red sauce,slice zucchini on a mandolin to use in the place of the pasta.Mix cottage cheese with eggs this will be the filling.Layer red sauce,then zucchini,then cottage cheese eggs mixture,then zucchini then red sauce then top with an Italian cheese blend.Preheat oven to 425.put in oven and then reduce oven temp to 375 f and cook for 40 minutes.
If you are not cutting carbs you can make it the same way except use regular lasagna pasta,in the place of the zucchini.
You can also add chicken for more protein or shrimp like we do in the south!
Sounds great. If I wasn’t watching my sodium I would try that one.
It’s actually pretty good just using crushed tomatoes instead of commercial sauce,which will reduce some sodium but the cheese has a good bit.
I’m down to try anything cottage cheese now but what’s a mandolin?
It is a slicer that lets you slide the zucchini or squash over a blade to get even slices.
This is my favorite low fat/ low sodium sauce.
Pineapple bbq sauce
2 cups pineapple juice
1 can crushed pineapple
1 cup no salt ketchup
3 tbsp brown sugar
3 tbsp Apple cider vinegar
1 tbsp honey
1 tbsp ground ginger
1 tbsp minced garlic
1 tsp black pepper
1/2 tsp chili powder
Combine pineapple juice, pineapple, ginger, garlic and chili powder. Bring to low boil, simmer 5 min.
Add the rest of the ingredients, return to low boil, simmer 20 min, stir as needed. +2 for your recipe
Sounds delicious I’ll have to make this one after my next grocery run. Obviously it’s be good with chicken what else have you used it for?
Anything that is good on chicken works well with shrimp or prawn.It will taste great on pork as well but pork is a lower grade protein.Even the lower fat loin still has a low BV.That being said it will taste great with that sauce on it!
Honestly just chicken. I eat a pound of chicken breast Atleast 6 days out of the week. Bought the wife a grinder attachment for her kitchen aid blender. She grinds it up and makes patty’s out of it, I just dip them in the pineapple sauce and don’t even heat them up.
I’m bookmarking that one, can never have too much bbq sauce
I’ll pm you another goodone tonight.
That sound good.I make pineapple shrimp and sauce is very close.Pineapple juice,apple cider vinegar,honey,and a touch of arrow root or corn starch to thicken and a touch of chicken stock.
I’ll try the corn starch. Thanks for the tip.
Mine is not a bbq sauce but more like sweet and sour.It is very good on shrimp.I sauté onion,yellow bell pepper,carrot and diced pineapple.add shrimp,cook and add juice mixture and cook till it thickens.Serve over brown rice.White rice if you’re bulking.Very good meal for a re feed as well.
Honestly this one tastes more like a sweet and sour as well.