Sweet Potato Cottage Cheese Cheesecake

 Ingredients:

1 cup cottage cheese

 2-3 tablespoon sweet potato

1/2 tsp. nutmeg

1 teaspoon vanilla

 1 egg

 2 tablespoon sweetener ( used honey)

Directions

Prepare small baking dish with a baking spray

combine all of the above and mix thoroughly 

 Bake in preheated 350 oven for 20 minute

 Let cool down

Make whipped cream topping

 Heavy cream with any sweetener.

another idea: Key Lime Pie 

 add close to half a cup of lime juice, a teaspoon of lime zest, the egg, three tablespoons of sweetener and a half tsp of vanilla. 

Note to self- made with the huge sweet potato I brought home from Texas Roadhouse.  Next time cut the nutmeg. Was VERY good!

Peachy Keen Cottage Cheese Smoothies

 

Ingredients:

2 ripe peaches, halved, pitted and cut into chunks (with skins)

1 cup 2% or 4% cottage cheese

1/2 cup reduced-fat milk

3 to 4 tablespoons honey

2 tablespoons fresh lemon juice

Salt

Pinch of freshly grated nutmeg, plus more for sprinkling

Directions:

Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg.

Gabe and I  drove to Georgia ( which is a hour from our house) and picked up peaches, since they are in prime season.

This recipe is delicious! A make again💛

Neptune Pie

 Directions:

 1 can (7 ounce) salmon 

1 cup thawed frozen peas 

2 green onions sliced 

3/4 cup muenster cheese

 2 eggs

 1 cup low fat milk

 2/3 cup basic baking mix *

1/4 cup dill sprigs 

1/4 teaspoon salt and pepper

Directions:

Grease pie plate, 10 x 1 1/2 inches. Mix salmon, cheese and onions. Beat remaining ingredients 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. Serve with sliced tomatoes. 6 to 8 servings.

Bake at 400 .

I don't buy Bisquick and used this Basic Baking Mix

1 1/2 cups flour

1 tablespoons Baking Powder

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 cup butter

Mix flour, baking powder, sugar, and salt.

Cut in cold butter with pastry cutter or fork, until mixture is crumbly.

Store in fridge up for up to 5-6 months. It can be stored in the freezer for longer storage.

Came out good and found another way to use up can salmon 

Creamy Shrimp Enchiladas

 

Ingredients:

• 
  
• For the Shrimp Filling:
• 
  
• 1 lb large shrimp, peeled, deveined, and chopped
• 1 tbsp olive oil
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 
  
• For the Creamy Sauce:
• 
  
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup  heavy cream or half-and-half
• 1 cup  shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 
  
• For Assembly:
• 8–10 medium flour tortillas
• 1 cup  shredded Monterey Jack or cheddar cheese (for topping)
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions:

Cook the Shrimp Filling:

Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 2–3 minutes. Stir in shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and opaque. Add diced tomatoes and corn, stirring to combine. Remove from heat.

Make the Creamy Sauce:

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.

Gradually whisk in broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 3 minutes.

Lower the heat and stir in heavy cream, shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper. Cook until smooth and creamy.

Assemble the Enchiladas:

Preheat oven to 375°F . Grease a 9×13-inch baking dish.

Spoon 2–3 tablespoons of the shrimp mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Bake:

Pour the creamy sauce over the rolled tortillas, spreading it evenly. Top with shredded cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden.

Serve:

Garnish with fresh cilantro and serve warm with a side of salsa, guacamole, or a simple salad.

Another really good recipe!

I was able to get a pound of shrimp for 4.99- this is something I will make again

Air Fryer Oats, Cottage Cheese, Carrot Pancakes

 

Ingredients:

1 cup old fashion oats ( I put it in the food processor and made oat flour)*

1/4 cup cottage cheese 

1/2 cup carrot puree (or puree of your choice) 

Pinch salt 

1 egg ( used a large egg) 

Add whatever seasoning you like to it 

Directions:

Heat air fryer to 375 degrees, I added parchment paper to the rack and sprayed with avocado oil

Combine the oats, cottage cheese, sweet potato puree, salt, eggs and what ever spices you are using together in a blender and combine until smooth.

Pour about 1/4 cup of the batter per pancake onto the rack and cook until starting to brown - takes about 7 to 8 minutes per side. Repeat for the rest of the batter and serve immediately.

* you might want to add more oat flour. You want the mixture to hold together

I really liked this!! It's a make again.

Next time gonna try sweet potato

Chocolate Cherry Cordial Cookies

 

Ingredients

1 18.25 package chocolate cake mix ( Need the UPSIZER - it's on Carols recipe for maple cookies)*

2 Eggs

1/2 cup Oil

20 Cherries

1/4 cup Red sugar crystals

Directions:

Preheat oven to 350°F and line two baking sheets with parchment paper or non-stick silicone baking mats.

Whisk together chocolate cake mix, eggs and oil in a large mixing bowl until well combined.

Portion the dough into balls that are each about the size of a ping-pong ball. Place the dough balls on baking mat, leaving a couple inches between each one.

Use the back of a spoon or your thumb to flatten each ball of dough and place a cherry in the middle

Wrap the cookie dough around the cherry so that it is completely covered and again in the shape of a ball.

If using sugar crystals, pour them into a small bowl. Press each cookie dough ball into the sugar, so that the top is coated.

Place the cookie balls back on the baking sheets, sugar-side up.

Bake for 8-10 minutes at 350°F. *FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer. Since this is a chocolate cake- I took 6 tablespoons of the upsizer and added 2 tablespoon of cocoa powder

Lemon Cottage Cheese Thin Bars

 

Ingredients:

1 cup cottage cheese

 2 eggs 

1 tsp vanilla extract

 Zest of 1 lemon (1 tbsp)

 ¼ cup fresh lemon juice*

½ cup sugar,  (or any sweetener you like)

 1 cup almond flour or oat flour or 3/4 all purpose flour

 1 tsp baking powder

1/4 tsp salt

 1/4 cup white chocolate, melted and cooled slightly (Optional)

2 tbsp white chocolate chips

Directions:

1. Preheat oven to 350°F (175°C). Grease & line an 8x8-inch pan with parchment paper.

2. Melt ¼ cup of white chocolate in microwave, start at 10 seconds, then take out and stir chips. Put back in and nuke for 7 seconds or so till chips are melted.

3. In food processor combine- Cottage cheese, eggs, vanilla, lemon zest, lemon juice, and sugar.  Blend until smooth and creamy.

4. Add baking powder, salt and melted white chocolate. Blend until mixed well 

5. In a medium sized bowl add the almond flour and pour the lemon mixture on top. Mix well.

6. Pour the batter into the pan.

7.  Sprinkle the top with 2 tbsp white chocolate chips.

8.  Bake for 22–28 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

9.  Let cool completely before slicing. Chill over night. I covered mine

10.  They keep in the fridge up to 4 days.

* Will make again with my Meyers Lemons 

This is delicious! Will make again soon.

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