Recipes for Cottage Cheese

Ingredients

• 1 cup expired cottage cheese
• 4 eggs
• 1/2 cup chopped vegetables (e.g., bell peppers, spinach, onions)
• 1/4 cup shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a bowl, whisk together the cottage cheese and eggs until well combined.
3. Stir in the chopped vegetables, shredded cheese, salt, and pepper.
4. Divide the mixture evenly among the prepared muffin cups.
5. Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
6. Allow the muffins to cool for a few minutes before removing from the tin.
7. Serve warm and enjoy!

Ingredients

• 1 cup slightly expired cottage cheese
• 2 eggs
• 1/4 cup flour
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• Butter or oil for cooking

Instructions

1. In a mixing bowl, whisk together cottage cheese and eggs until well combined.
2. Add flour, sugar, baking powder, salt, and vanilla extract to the bowl and mix until smooth batter forms.
3. Heat a non-stick pan or griddle over medium heat and melt a small amount of butter or oil.
4. Scoop 1/4 cup of batter onto the pan for each pancake and cook until bubbles form on the surface, then flip and cook the other side until golden brown.
5. Repeat with the remaining batter.
6. Serve the cottage cheese pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or yogurt.

Ingredients

• 8 oz expired cottage cheese
• 8 oz cooked pasta (any shape)
• 1 cup chopped vegetables (e.g., cucumber, cherry tomatoes, bell peppers)
• 1/4 cup chopped fresh herbs (e.g., parsley, basil)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the expired cottage cheese, lemon juice, olive oil, salt, and pepper.
2. Add the cooked pasta, chopped vegetables, and fresh herbs to the bowl.
3. Toss everything together until well coated with the cottage cheese dressing.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
5. Give the pasta salad a gentle stir before serving.
6. Serve chilled as a side dish or light lunch.
7. Enjoy!

Ingredients

• 8 large mushrooms
• 1 cup slightly expired cottage cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set them aside.
3. In a mixing bowl, combine the slightly expired cottage cheese, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
4. Stuff the mushroom caps with the cottage cheese mixture, filling them generously.
5. Place the stuffed mushrooms on a baking sheet and bake for about 15-20 minutes, or until the mushrooms are tender and the filling is golden.
6. Serve warm and enjoy!