Here’s a high protein and low in fat breakfast recipe. This recipe makes just two pancakes so it is perfect for single people like me. I liked it enough I’ve made it twice.
Oatmeal Cottage Cheese Banana Pancakes from Pinterest
½ c. oats
½ a medium banana
1 tsp. cinnamon
2 large egg whites
¼ c. cottage cheese
2 tsp. milk
Mix ingredients in a blender for 30 seconds and cook. Optional add-ins include berries, chocolate chips, and peanut butter.
I recently decide to purchase and cook a spaghetti squash for the first time. I had tried a recipe at work that was pretty good and had a few others on Pinterest I wanted to cook. I thought I had heard Rachael Ray once say to put it in the microwave for a few minutes to make it softer so you cut it. I ended up cooking it that way because it was way faster. I’ll share with you two ways to cook this recipe. Using spaghetti squash in place of pasta is better for you. I think one half of a squash has only 40 calories. Plus, you get lots of natural vegetable vitamins.
You will be amazed just how much of this vegetable you can scrap out. A YouTube video I found also said they can last for 3-4 weeks on your counter before cooking too.
Spaghetti Squash Lasagna Bowls from Pinterest
2 small spaghetti squash, cut in half and seeded
1 T. oil
1 lb. of ground turkey
1 T. oil
1 onion, diced
2 gloves of garlic, chopped
½ tsp. red pepper flakes
½ tsp. fennel seeds, crushed
1 can of crushed tomatoes
1 T. tomato paste (optional)
1 tsp. Italian seasoning
1 bay leaf
½ tsp. paprika
1 T. balsamic vinegar
salt and pepper
1 T. basil
1 c. low fat cottage cheese
1 T. basil
1 c. mozzarella
Bake squash face down for 30 minutes at 400 degrees. Meanwhile, cook your sauce. Fluff the inside of the squash. Stuff with cottage cheese and basil, then sauce, and top with shredded cheese. Broil for 2-3 minutes.
- I used a heart healthy jar sauce to save time. I also used ground beef instead of ground turkey.
- I cut ten slits in the squash and placed in a microwave dish. It was probably about 2 lb. so I cooked it for 12 minutes, flipping halfway through. I left it rest for 5-10 minutes before cutting open and de-seeding. I cut the ends off making it easier to slice open.
- Since the shell was too soft, I scraped out one side of the squash and placed in a baking dish and topped with ingredients. Then, I broiled it for three minutes.
Not sure what to do with that leftover Easter ham? Here is a make-ahead recipe that you can throw in the oven while you are getting ready for work.
Amish Egg Bake from Pinterest
1 lb. cooked bacon (or ham)
1 medium, sweet onion
6 eggs, beaten
1 (30 oz.) package of hashbrowns
2 c. cheddar cheese
1 ½ c. cottage cheese
1 ¼ c. Swiss cheese
Mix all ingredients. Pour into greased 13 x 9 pan. Refrigerate overnight. Bake at 350 degrees for 40-45 minutes.
- I used about ¾ of pound of ham. I thought it was plenty.
- I used low-fat, small curd cottage cheese.
- I used 1 ¾ c. cheddar cheese and 1 c. Swiss cheese. I didn’t miss the ½ c. of cheese. I also used 2% cheese.
- I used about ½ onion. When diced small enough, you can’t even taste it.
- I had to bake it for 1 hour to fully cook the egg.