Cottage Cheese Blueberry Bake

 Ingredients

1 cup 2% cottage cheese

2 eggs

1/4 cup honey

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup oat flour ( put old fashion oats in food processor to make flour)

1/4 tsp. baking powder

pinch of salt

1/2 cup frozen blueberries

spray for dish

Directions:

Heat oven to 350 degrees

Add eggs to bowl and beat well. Add cottage cheese, vanilla, cinnamon and honey and mix until thoroughly combined.

Add oat flour, baking powder and salt to the cottage cheese mixture and combine.

Fold in blueberries to the above.

Bake 35 to 40 minutes.

Remove when done and let cool

At first I didn't think I was going to add this to the blog but the more I picked on it the better it got!

Think it would be better with fresh blueberries

Cauliflower Hash Browns

 

Ingredients:

1 head cauliflower, riced (about 3 cups packed)

1/4 cup  almond flour

1/2 cup shredded cheese

2 eggs

1/2 teaspoon garlic powder

1 teaspoon fine sea salt

1/2 teaspoon black pepper

Oil for frying

Directions:

Prepare the Cauliflower Rice: Using a food processor or a hand grater, pulse or grate the cauliflower until it reaches a fine, rice-like consistency. Be sure that the pieces are as small as possible for the best texture

Mix the Batter: In a large bowl, combine the riced cauliflower, almond flour, cheese, eggs, garlic powder, sea salt, and black pepper. Stir until all ingredients are evenly incorporated.

Heat the Skillet: Place a skillet over medium heat. Once hot, add just enough oil to coat the bottom of the pan. Allow the oil to heat until shimmering.

Form and Cook Hash Browns: Scoop out about 1/4 cup of the cauliflower mixture and shape into a patty approximately 3/4-inch thick. Gently place each patty in the skillet, being careful not to overcrowd. Cook in batches if necessary. Fry each side for 3-4 minutes, or until golden brown and crisp.

Serve: Remove the hash browns from the skillet when fully cooked and set them on a paper towel to absorb excess oil. Serve immediately while hot, or allow them to cool for freezing and future use.

Mei wanted to shop in a local produce store. I picked up just the cauliflower - it was just a dollar and I can never resist a bargain. Since I'm absolutely  HORRIBLE about frying Mei offer to help me.

These came out really good!

ALMOND COOKIES

 

Ingredients:

1 cup softened butter or margarine (or half that, half shortening)

¾ cup sugar

1 egg, slightly beaten

1 tsp almond extract

Optional: ½ tsp vanilla extract

2 ¾ cup flour

½ tsp baking soda

Extra sugar for flattening

Optional: Almonds or walnuts for topping

Directions

Cream butter or margarine (and shortening if using) with sugar in mixer. Mix in the egg, then the extracts, then slowly the flour and baking soda.

Shape dough into ¾” balls and place on lightly greased cookie sheet. Dip the bottom of a glass into the extra sugar and use it to flatten each ball (redip as needed or for each ball). If desired, top each cookie with a nut, pressing it in lightly to make it stay.

Bake at 375 degrees for 10 minutes, or until edges are just starting to show color.

Recipe from Reddits Best Family Recipes. OP stated-My grandmother used to have these lovely little almond cookies on hand whenever we were coming to visit -- and often kept some in the freezer, because my grandfather really liked snacking on them and they're also delicious frozen. She devised the sugared-glass-flattening method herself -- a reinvention of the wheel, but one she was pleased with that works quite well and leaves the edges a bit decoratively rough. They're deceptively unassuming-looking cookies but simply wonderful.

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