Baked Stuffed Shrimp

Serving Size: 1/2 of recipe
Servings: 2

8 shrimp, 12-15 count
1 Tablespoon Butter
1/3 cup carrot, diced
1/4 cup red pepper, diced
1/4 cup red onion, diced
1 teaspoon garlic, minced
1/2 Tablespoon lemon juice
1/4 cup white wine
1 Tablespoon Worcestershire sauce
1/2 cup Ritz® Crackers
1/4 cup bread crumbs
1 Tablespoon parsley, chopped
1/2 cup Penn Maid Cottage Cheese
salt and pepper to taste

Peel the shrimp and butterfly them from the underside, keeping the back intact. De-vein and wash the shrimp and refrigerate until needed. Melt the butter in a sauté pan over medium heat. Add the carrots, peppers, onions, and garlic to the pan and stir occasionally for approximately 5 minutes or until the vegetables become slightly softened and translucent. Add the lemon juice and white wine and continue to cook until the liquid has reduced by half. Remove from heat. Add the Worcestershire, cracker crumbs, breadcrumbs, parsley, and cottage cheese to the mixture and gently mix together. Season to taste with salt and pepper. Tightly pack the stuffing mixture into 1/4 cup portions and press it onto the back of the butterflied shrimp. Prepare a baking dish with non-stick cooking spray. Place the shrimp in the baking dish and bake 15 – 20 minutes or until the shrimp become opaque and the stuffing golden brown.

Serving idea: Serve from the oven in the baking dish with melted butter and wedges of fresh lemon

Bruschetta of Cottage Cheese and Olive Tomato Caponata

Servings: 2

INGREDIENTS
French bread, baguette, 8 slices cut on bias (2 oz. total)
1 Tablespoon Calamata olives, pitted, roughly chopped
1/2 cup tomato, seeded and diced
3 Tablespoon onion, diced
1/2 Tablespoon garlic, diced
1 Tablespoon olive oil
1 Tablespoon capers
1 Tablespoon parsley, chopped fine
1/2 Tablespoon bread crumbs
1/3 cup Penn Maid Lowfat Cottage Cheese
Salt and pepper to taste

Lightly toast slices of baguette in a 425°F oven for 4 to 5 minutes or until golden brown.

Lightly toss remaining ingredients in a mixing bowl and season with salt and pepper.

Top each piece of toast with about 1 tablespoon of the tomato mixture.

Chiles ‘N Cheese Dip

Serving Size: 1/4 of recipe
Servings: 4

1 cup Penn Maid Cottage Cheese
1 can (4 oz) green chiles
1 1/4 teaspoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon onion powder

In a blender or food processor, blend together all ingredients. Mix well. Spoon into a serving bowl and chili. Serve with raw vegetables or baked chips for a low fat snack.

Spinach Dip

Serving Size: 1/2 cup
Servings: 4

1 10-ounce package frozen chopped spinach, thawed
1 cup Penn Maid Cottage Cheese
1 Tablespoon dried parsley
1/3 cup reduced calorie mayonnaise
1 Tablespoon Horseradish (optional)
1 Tablespoon chopped onion
2 Tablespoons lemon juice
Ground black pepper to taste

Drain spinach; press between paper towels to remove excess moisture. Combine spinach, cottage cheese, parsley, mayonnaise, horseradish, onion, and lemon juice in food processor or blender. Blend until smooth. Add fresh ground pepper to taste, and salt if desired. Serve with raw vegetables or toasted pita bread.

Serving idea: Serve dip in a bread bowl for a nice presentation or use dip as a baked potato topper.

Zesty Dip

Servings: 6

INGREDIENTS
1 cup of Penn Maid Lowfat Cottage Cheese
2 Tablespoons of Rosenberger’s 1% Lowfat Milk
1/2 cup reduced-fat mayonnaise
3 Tablespoons prepared horseradish
3 Tablespoons prepared bacon bits
2 Tablespoons dried parsley

In a food processor, blend together cottage cheese, milk, and mayonnaise until smooth, about 2 minutes on high speed. Add remaining ingredients and blend for another minute.