Recipe by Mandie
"Yummy high-protein and low-fat recipe. You can use low-fat or fat-free cottage cheese."
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low-fat cottage cheese
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
garlic powder, or to taste
salt and ground black pepper to taste
I am allergic to garlic, so I skipped that. This is good reheated, too. I squeezed the spinach to get additional liquid out (about 1/2 cup) and I believe that eliminated the extra water in the pan after baking. I used my toaster over and left it in for 30 minutes. I used a stoneware casserole dish. I used 2% low fat cottage cheese. I highly recommend this recipe. All good nutrients!
I have made this twice. The first time I made it as written and it was ok but not that interesting. I made it the second time because I had cottage cheese that I had to use. I added diced sweet onion and a dash of cayenne. I think I will use whipped cottage cheese in the future for a better texture. Thanks, Mandie.
I really like this. I used Daisy 2% low-fat cottage cheese and added the garlic powder, salt, and pepper before cooking. So glad I added the optional garlic powder. It gave this a great flavor. I ended up cooking it about 35 minutes. After I cut it, there was a very small pool of liquid in the bottom of the dish and on the plates that took away from the appearance just a little. This might not have happened had I used a full fat cottage cheese. I made this for a side to salmon, but I see enjoying it for lunch too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 135
** Calories from Fat: 48
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