Baked Fish with Cottage Cheese Tartar Sauce

Servings: 8

INGREDIENTS
8 frozen breaded fish filets (e.g. flounder)

Tartar Sauce:
1 cup Penn Maid Lowfat Cottage Cheese
1 cup red peppers, chopped fine, roasted
1/2 cup dill relish
1/2 cup red onions, minced
4 teaspoons capers
1/4 cup lemon juice
1 Tablespoon parsley, chopped
Salt and pepper, to taste

Bake flounder according to manufacturer’s directions.

Combine all tartar sauce ingredients in a mixing bowl; mix well. Cover and refrigerate. Serve about 2-3 Tablespoons of tartar sauce with fish.

Baked Noodles and Cottage Cheese Casserole

Servings: 6

INGREDIENTS
8 ounces noodles, cooked al dente (equal to about 4 ounces raw pasta)
3/4 cup Penn Maid Lowfat Cottage Cheese
1/4 cup Rosenberger’s1% Lowfat Milk
1 Tablespoon butter, melted
2 Tablespoon chives, chopped
1/2 teaspoon garlic, minced
salt and pepper, to taste
1 1/2 Tablespoons bread crumbs
Paprika, for topping
Preheat the oven to 400°F.

Cook the noodles al dente and cool to room temperature.

Place the cooked noodles into a bowl and toss with 1/2 cup of the cottage cheese, milk, melted butter, chives, and garlic. Season this mixture with salt and pepper, to taste.

Spray an 8-inch x 8-inch baking dish with nonstick cooking spray lightly on the bottom and sides. Place the noodle mixture into this dish and top with the remaining cottage cheese spreading this evenly from end to end.

Top evenly with breadcrumbs and then with paprika. Spray lightly with nonstick cooking spray.

Bake for 20 to 30 minutes.

Baked Red Peppers with Cottage Cheese Stuffing

Servings: 6

INGREDIENTS
6 large red peppers, sliced lengthwise and cleaned of stems, seeds, and membranes
1 medium chopped onion
1 tsp. olive oil
2 cups cooked rice
1 can (14.5 ounces) no salt added stewed tomatoes
2 Tbsp tomato paste
1 Tbsp dried basil
1 cup Penn Maid® Cottage Cheese
3/4 cup shredded cheddar cheese

Preheat oven to 350 F.

Bring water to boil in large saucepan.

Place peppers in boiling water for 3 to 5 minutes.

Remove peppers with a slotted spoon and drain excess water.

Sauté onion in oil in small nonstick skillet. Reserve.

In a large bowl, combine rice, onion, stewed tomatoes, tomato paste, basil, and cottage cheese.

Place peppers in a 13"x9"x2" baking dish.

Spoon cottage cheese/rice mixture into pepper shells.

Sprinkle each pepper half with 1 tablespoon shredded cheese.

Bake for about 25 minutes or until heated through.

Baked Scrod with a Cottage Cheese Crispy Crumb Topping

Servings: 8

INGREDIENTS
1 cup Penn Maid Lowfat Cottage Cheese
1 cup bread crumbs
4 teaspoons lemon juice
2/3 cup baked potato chips, crushed
1/4 cup butter, melted
3 Tablespoons chives, chopped
3 Tablespoons parsley, chopped
8, 6 oz scrod filets, cut thin
Preheat the oven to 400°F.

Place all the ingredients, except scrod filets, for the topping in a bowl and mix well. Reserve in the refrigerator.

Cut the filet of scrod almost in half horizontally leaving one side uncut.

Unfold the filet and place 1/4 cup of the topping in the slit.

Place fish on a baking sheet, and bake for 10 to 12 minutes.

Black Bean, Chicken, and Rice Casserole

Serving Size: 1/2 recipe
Servings: 2

1/2 cup prepared rice pilaf
1/2 cup chicken breast, cooked
1/4 cup black beans, canned, drained
1/2 cup Penn Maid Cottage Cheese
1 Tablespoon parsley, chopped
1/2 teaspoon paprika

Preheat oven to 375^oF. Dice the cooked chicken into 3/4" chunks. Combine the rice, chicken, and cottage cheese in a medium bowl. Prepare a small baking dish with non-stick cooking spray and place the mixture into it. Garnish with chopped parsley and a sprinkle of paprika. Bake for 10-15 minutes until heated through. Serving Idea: Serve the casserole warm from the oven, with a green salad

Cheese and Bean Enchiladas

Servings: 4

INGREDIENTS
1 1/2 cups Penn Maid Lowfat Cottage Cheese
1 1/2 cups grated sharp cheddar cheese, divided
1/2 teaspoon dried oregano
1 cup black beans, rinsed and drained
8, 6-inch tortillas
1 cup salsa
Preheat oven to 375º F.

Coat a 12” x 8” baking dish with nonstick cooking spray.

Blend cottage cheese in food processor or blender until smooth. Transfer to a large mixing bowl. Stir in 1 cup cheddar cheese, oregano, and beans. Place about 1/3 cup cheese mixture in center of each tortilla, and roll up. Place each tortilla in baking dish, seam side down. Top with salsa, then with remaining cheese.

Bake for 20-25 minutes, or until thoroughly heated.

Substitution suggestion: To reduce the total fat and saturated fat content choose reduced fat cheddar cheese.

Cheesy Lasagna

Serving Size: 1/6 of recipe
Servings: 6

6 oz. oven-ready lasagna noodles (9 pieces, total)
8 oz. 100% ground turkey breast
2 cups fat free spaghetti sauce with vegetables
2 eggs
1 1/2 cups Penn Maid Cottage Cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 Tablespoon dried parsley
8 oz Part Skim Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
Salt and pepper (to taste)

Preheat oven to 350^o F. Brown ground turkey in frying pan, breaking into crumbles. Drain fat from meat, and season with salt and pepper, to taste. In a medium bowl, mix together meat, and 1 1/2 cups spaghetti sauce. In a separate bowl, beat eggs; add cottage cheese, basil, oregano, and parsley. To assemble, spread a small amount of sauce on the bottom of a 11X7X2” baking dish. Layer 3 sheets of oven-ready noodles crosswise over sauce. On top of noodles, layer 1/2 cup cottage cheese-egg mixture, then 1/2 of the mozzarella cheese, then ½ of the meat-sauce mixture. For the next layer, place another 3 noodles crosswise in pan; repeat the steps in order with remaining ingredients. Top final layer of noodles with 1/2 cup of the spaghetti sauce, spreading evenly across the top. Sprinkle entire top with Parmesan cheese. Cover with aluminum foil. Bake for 25-30 minutes, or until bubbly. Let stand 5 minutes before serving.

Chicken and Cheese Burritos

Servings: 4

INGREDIENTS
1 pound boneless, skinless chicken breast
1 Tablespoon vegetable oil
1/2 cup corn (thaw if frozen, drain if canned)
2 scallions, thinly sliced
2 Tablespoons red onion, finely chopped
1 sweet red bell pepper, diced
1 yellow or green bell pepper, diced
8 ounces Penn Maid Lowfat Cottage Cheese
2 Tablespoons fresh cilantro, finely chopped
8, 6-inch flour tortillas
1 cup picante sauce, taco sauce, or salsa

Preheat oven to 375ºF.

Slice chicken into 1-inch wide strips. Sauté in oil. Reserve.

In a bowl, blend corn, scallions, red onion, and peppers with cottage cheese and half the cilantro. Evenly distribute the chicken and cottage cheese-vegetable mixture in the center of each tortilla, and roll up. Place each tortilla in an 11” x 7” x 1.5” baking dish, seam side down. Top with picante sauce, taco sauce, or salsa.

Bake for 20-25 minutes, or until thoroughly heated. Garnish with remaining cilantro.

Serving suggestion: Top with Penn Maid Sour Cream, and serve with rice and black beans.

Chicken and Cottage Cheese Quesadilla w/ Salsa

Great for parties!
Serving Size: 1 quesadilla
Servings: 4
Calories Per Serving: 270

INGREDIENTS
3 Tablespoons Penn Maid Light Sour Cream
1 1/3 Tablespoons tomato paste
1 1/2 teaspoons taco spice
1/4 cup Penn Maid Lowfat Cottage Cheese
4 flour tortillas
1/2 cup shredded lettuce
8 oz skinless boneless chicken breast, cooked
1/2 teaspoon scallion, sliced fine
1/2 cup Monterey Jack cheese

Preheat oven to 300ºF.

Mix sour cream and tomato paste with 1 teaspoon taco spice and reserve for assembly of the quesadilla.

Add remaining 1/2 teaspoon taco spice to cottage cheese and reserve.

Lay flour tortillas on a flat working area. On the bottom half of the tortilla, spread a thin layer of the sour cream tomato paste spread. Cover sour cream spread evenly with the shredded lettuce.

Slice the cooked chicken breast on the bias and layout evenly over the lettuce from end to end on the bottom half of the tortilla. Top with dollops of cottage cheese mixture and spread thinly and evenly over the chicken. Top with scallions and Monterey Jack cheese. Fold the upper half of the tortilla over the top of the fillings and press down lightly on the top.

Brown both sides of quesadilla over medium heat in a skillet lightly coated with a nonstick cooking spray. Place quesadilla in oven to finish warming the filling.

Creamy Fettuccine with Mushrooms

Servings: 6

INGREDIENTS
8 ounces sliced mushrooms
3 cloves garlic, minced
1 Tablespoon margarine
2 cups Penn Maid Lowfat Cottage Cheese
1 pound fettuccine noodles
1/4 cup Half and Half
2 Tablespoons margarine, cut into small pieces
1/2 cup Parmesan cheese, grated
3 Tablespoons snipped fresh chives

Cook fettuccine noodles according to directions on package.

Place cottage cheese in a food processor (or blender). Process on high speed until smooth, about one minute.

In a large nonstick skillet sauté mushrooms and garlic over medium heat in 1 tablespoon margarine, being careful not to burn the garlic.

When done, remove from pan and reserve.

Warm in same nonstick skillet the half and half and 2 tablespoons margarine, stirring constantly.

Stir in cottage cheese. Mix thoroughly. Toss mushrooms and the cooked, drained, hot fettuccini with the cheese mixture and Parmesan cheese.

Sprinkle fresh chives over the top.

Macaroni and Cheese

Serving Size: 1/6 of recipe
Servings: 6

8 oz. elbow macaroni, uncooked
2 cups Cheddar Cheese, shredded
2 medium onions, chopped
2 Tablespoons butter or margarine
1 Tablespoons dried parsley, plus pinch for garnish
1/2 teaspoon freshly ground black pepper
2 cups Penn Maid Cottage Cheese
1/2 cup 1% Lowfat Milk
1/4 cup seasoned bread crumbs
1/4 cup Grated Parmesan Cheese

Preheat oven to 350^o F. Spray a 2 quart or 2 liter baking dish with non-stick cooking spray, and set aside. Cook macaroni according to package directions until tender but firm. Drain, then rinse with cool water, and set aside. Sauté onions in butter until just tender. In a large bowl, combine macaroni, onion, Cheddar cheese, parsley and black pepper. Blend cottage cheese and milk together in a food processor until smooth. Pour this over macaroni mixture and mix thoroughly. Pour entire mixture into baking dish. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over the top of the macaroni mixture, along with pinch of dried parsley. Bake for about 30 minutes, or until hot in the center. Serve hot.

Mexican Pizza

Serving Size: 1/6th of pizza
Servings: 6

2-3 garlic cloves, minced
2 Tablespoons olive oil
1 cup Penn Maid Cottage Cheese
1/4 cup cilantro leaves, chopped
1-2 jalapeno peppers, minced
1/2 cup plum tomatoes, seeded and diced
1/4 cup finely chopped red onion
Juice of 1/2 a lime
Dash of salt
11” pre-baked thin pizza crust
Olive oil
1/4 cup Mexican cheese blend

Preheat oven to 450^oF. But the garlic and oil in a small, non-stick sauté pan and sauté until lightly golden. Set aside. In a small bowl, mix the cottage cheese with the garlic, cilantro, and jalapeno pepper until well blended. In another small bowl mix the tomatoes, onion, lime juice, and salt until well blended. Lightly brush the crust with olive oil. Dot the cottage cheese mixture evenly over the crust, then scatter the tomato mixture. Top with Mexican cheese blend. Bake 15 to 20 minutes. Let cool about 5 minutes before cutting.

Potato and Cottage Cheese Au Gratin

Serving Size: 1/4 of recipe
Servings: 4

1 1/2 cups Penn Maid Cottage Cheese, divided
1/2 cup heavy cream
3 potatoes, sliced thin
1/2 cup bread crumbs
Salt and pepper, to taste
1/2 – 1 teaspoon paprika
1 teaspoons chives, chopped

Preheat the oven to 400^oF. Lightly spray the inside of an 8x8x2-inch baking pan with a non-stick cooking spray. In a medium mixing bowl, combine 1 cup cottage cheese with heavy cream. Form a thin layer of potatoes on the bottom of the pan. Lightly coat potatoes with 2 tablespoons of the cottage cheese/heavy cream mixture. Sprinkle 1/2 teaspoon of the breadcrumbs along with the salt and pepper, to taste over the potatoes. Continue to form 2 more layers in the same manner. Finish the top layer by spreading evenly the remaining cottage cheese from end to end of the pan. Top this with a thin layer of bread crumbs and sprinkle lightly with paprika. Bake for 30 minutes or until golden brown on top and heated to the center. Garnish with fresh chives. Allow to cool 15 to 20 minutes before cutting.

Serving Idea: Serve as a side dish with meat or poultry

Rotini Pasta with Spinach, Cottage Cheese and Feta

Great side dish
Serving Size: 1/6 of recipe Servings: 6
Calories Per Serving: 240

INGREDIENTS
1 pound rotini pasta
2 Tablespoons olive oil
5 plum tomatoes, seeded and diced
5 ounces frozen, chopped spinach – thawed and drained well
1 ounce balsamic vinegar
1 teaspoon dry oregano leaves
1 Tablespoon fresh parsley, chopped fine
6 cloves garlic, peeled and minced fine
3 ounces feta cheese, crumbled
1 1/2 cups of Penn Maid Lowfat Cottage Cheese

To serve cold:
Cook the pasta until al dente (firm to the bite). Drain and cool the pasta with water. Place in a large bowl and add the remaining ingredients, reserving half the feta cheese for garnish. Mix well. Season to taste with salt and pepper. Garnish with remaining feta cheese.

To serve hot:
Cook the pasta and drain, but do not cool. Add the oil to a large sauté pan and heat. When oil is hot, add the tomatoes and spinach, and cook for 1 to 2 minutes. Add the pasta and remaining ingredients. Mix well and serve in a pasta dish with some great crusty bread!

Spinach Stuffed Shells

Serving Size: 1/5 of recipe
Servings: 5

20 jumbo pasta shells
1 1/2 cups marinara sauce
2 cups Penn Maid Cottage Cheese
2 Tablespoons fresh parsley, chopped
2 egg whites
1 10-ounce package frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese

Cook pasta shells according to package directions; drain and separate. Preheat oven to 350°F. Spray bottom of 13x9x2-inch baking dish with nonstick cooking spray. Place cottage cheese and parsley in food processor (or blender). Process on high speed until smooth, about 1 minute. In a large bowl, beat egg whites with whisk for 1 minute. Stir in cottage cheese and spinach. Spread a half cup of marinara sauce in baking dish. Fill pasta shells with cottage cheese and spinach mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Top with mozzarella cheese. Cover baking dish with foil. Bake for 45 minutes, or until bubbly. Let stand 5 minutes before serving.

Strawberry Parfait

Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 310

1 quart strawberries, sliced (fresh or frozen; thaw if frozen before using)
1/4 cup sugar
2/3 cup Penn Maid Cottage Cheese
2 Tablespoons Penn Maid Sour Cream
½ tsp run extract (optional)
1 cup finely crushed shortbread cookies (about 25 cookies)
3 Tablespoons shaved dark chocolate
6 mint leaves

In a medium mixing bowl, combine strawberries and sugar. Cover and refrigerate for one hour. Combine cottage cheese, sour cream, powdered sugar, and rum extract in a medium bowl. Mix well. Set aside. In 8-ounce parfait glasses, layer the cheese mixture (2 Tablespoons) with cookie crumbs and strawberries, in that order. Repeat until parfait glass is full. Top with shaved chocolate and a mint leaf. For an additional garnish, try Aerosol Whipped Topping. Chill parfaits for 2 hours before serving.

Cheesy Cheesecake

Serving Size: 1/10th of cake
Servings: 10

1/3 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 1/2 cups sugar, divided
2 cups Penn Maid Cottage Cheese
8 oz reduced-fat cream cheese
1 Tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract

Sour Cream Topping: 16 oz Penn Maid Light Sour Cream
3 Tablespoons sugar
1 teaspoon vanilla extract

Preheat oven to 350^oF. Grease bottom and sides of 9” spring form pan. In saucepan over moderate heat, melt margarine. Remove from heat and stir in crumbs and 1/4 cup of the sugar. Spread mixture in pan, packing firmly on the bottom and sides of pan. In a food processor (or blender), blend cottage cheese until smooth and soft. Add cottage cheese, flour, egg, remaining sugar, and vanilla. Beat for 3 minutes. Pour into the crust-lined spring form pan and bake for 50 to 60 minutes, or until firm in the center. Prepare the Sour Cream Topping by mixing in a medium bowl the sour cream, sugar, and vanilla. Top cooked cheesecake with Sour Cream Topping. Return to 425ºF oven for 10 minutes, or until topping has set. Turn off oven and leave oven door ajar, but do not remove cake for 30 minutes. Refrigerate 2 to 4 hours before serving. To serve, remove from spring form pan.

Serving idea: top with fresh fruit.