Fluffy Cottage Cheese Pancakes (High-Protein & Naturally Sweetened)

 

If you’ve never added cottage cheese to your pancakes before, get ready to be amazed. These pancakes are soft, fluffy, and lightly sweet — with a rich, custardy texture that tastes like a cross between pancakes and cheesecake. They’re naturally high in protein and a perfect make-ahead breakfast for busy mornings.

This recipe makes about 15–18 pancakes and comes together in just 20 minutes start to finish!

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🧾 Ingredients

• 2 cups cottage cheese (blend first if you prefer a smoother texture)

• 4 pasture-raised eggs

• 1 tsp vanilla extract

• 3 tbsp maple syrup

• 1 tsp baking powder

• 1¼ cups all-purpose flour

• ¼ cup avocado oil (feel free to use less or omit if desired)

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👩‍🍳 Directions

1. Mix the batter:
   In a large bowl, combine all ingredients. Stir well to mix everything together.

   Tip: If you don’t like the curds in cottage cheese, blend it before adding to the batter for a smoother consistency.

2. Cook the pancakes:
   Heat a nonstick pan (or lightly oiled skillet) over medium heat. Pour in small amounts of batter — about ¼ cup per pancake.
   If you want perfectly round pancakes, you can use muffin rings — just remember to spray them well!

3. Flip & finish:
   Cook until bubbles form on the surface and edges start to set (about 3 minutes). Flip and cook another 2–3 minutes, until golden brown.

4. Serve & enjoy:
   Stack your pancakes high and top with butter, syrup, or honey. (I love using honey when I’m out of maple syrup — it adds a warm, floral sweetness.)

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🧊 Storage

Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or toaster for a quick, protein-packed breakfast on the go.

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💡 Recipe Notes & Variations

• For extra flavor: Add a pinch of cinnamon or lemon zest.

• Make it gluten-free: Substitute a 1:1 gluten-free flour blend.

• Add-ins: Fold in blueberries, chocolate chips, or chopped nuts before cooking.

• Make ahead: These freeze beautifully! Separate layers with parchment and freeze for up to a month.

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Why You’ll Love These Pancakes

They’re light, wholesome, and satisfying — no protein powder needed. Each bite delivers creamy cottage cheese goodness and subtle sweetness that pairs perfectly with your favorite toppings.

🍌 Healthy Banana Bran Muffins (Lower Sugar)

 

Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 16–18 minutes

Ingredients

• 2 tablespoons (28 g) butter, softened

• ½ medium ripe banana, mashed (≈ ⅓ cup) → replacement for applesauce

• ⅓ cup (65 g) granulated sugar (instead of ½ cup)

• 2 large eggs

• 3 medium ripe bananas, mashed

• ½ cup buttermilk

• 1 ½ cups (213 g) all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 4 cups bran flakes

• ¾ cup (128 g) miniature semisweet chocolate chips (instead of 1 cup)

  • OR swap for dark chocolate chips, raisins, or chopped dates for more natural sweetness

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large mixing bowl, cream together butter, mashed banana (the applesauce replacement), and sugar.

3. Add eggs, bananas, and buttermilk. Mix well.

4. Stir in flour, baking soda, salt, bran flakes, and chocolate chips. Mix gently until just combined (batter will be lumpy).

5. Fill greased or paper-lined muffin cups ⅔ full.

6. Bake 16–18 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool on a wire rack.

Storage

• Store in an airtight container for 2–3 days.

• Freeze in resealable freezer bags for up to 1 month.

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✨ Sugar Savings

• Original sugar + chocolate chips: ~155 g sugar in the whole batch

• Reduced version: ~115 g sugar in the whole batch (~25% less)

They’ll still be sweet, but the bananas add natural sugar so you won’t miss much!

Sausage Egg Casserole

Sausage Egg Casserole 

Assemble the ingredients the night before, and bake this casserole in the morning.

Ingredients:

3/4 pound sound sausage.  (We like Jimmy Dean Hot)

1 tablespoon butter

4 green onions, chopped

1/2 pound fresh mushrooms, sliced

10 eggs beaten

1 (16 ounces) container low-fat cottage cheese

1 pound Monterey jack cheese, shredded

2 (4 ounce) cans diced green chile peppers, drained

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, Melted

Directions:

1. Place sausage in a large, deep skillet.  Cook over medium-high heat until evenly brown.  Drain and set aside.  Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles.  Stir in the sausage, green onions, and mushrooms.  Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees.  Lightly grease a 9x13inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt.  Blend in the melted butter. Stir the flour mixture into the egg mixture.  Pour into prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown.  Let stand 10 minutes before serving.

Orange Jello-o Delight

Ingredients

• 1 (6 oz) box orange jello
• 1 (4.3 oz) box lemon cook and serve pudding
• 5 1/4 cups water, divided
• 3/4 cup sugar
• 3 egg yolks, beaten
• whipped cream
• mandarin oranges (for garnish)
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Instructions

1. In a large bowl, add 1 1/2 cups boiling water to dry orange gelatin mix. Stir completely until dissolved. Add in 1 1/2 cups cold water. Set bowl aside.
2. In a medium saucepan, mix together dry pudding mix, sugar, egg yolks, and 1/2 cup water until blended. Stir in remaining water (should be about 1 3/4 cups left). Bring to a boil over medium heat, stirring constantly. Remove from the stove top as soon as it starts to boil and pour into a 9x13" pan. Pour in the orange jello mixture and whisk quickly until it's completely smooth.
3. Place in the fridge and let set up for at least 4 hours.
4. Cut into squares and top with whipped cream, mandarin oranges

Egg & Cheese Hash Brown Waffles

Ingredients

• 1 20-ounce package Shredded Hash Browns
• 3 eggs
• 1/4 cup milk
• 1 cup shredded sharp Cheddar Cheese
• Salt & pepper
• Sour cream for serving, if desired

Instructions

• Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
• In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
• *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.

My kids love these.  We have even added bacon  

Ground Turkey Mexican Vegetable Skillet

Ingredients

• 1 1/2 pounds lean ground turkey
• 1/2 onion (diced)
• 1 red bell pepper (diced)
• 1 green bell Pepper (diced)
• 2 tsp minced garlic
• Salt and pepper, to taste
• 1 1/2 cups chunky salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• pinch crushed red pepper flakes
• 2 zucchini (sliced and quartered)
• 1/2 cup shredded Mexican blend cheese

Directions

1. In a large skillet, brown ground turkey over medium heat until no longer pink.
2. Add onion, red pepper, green pepper, garlic, and salt and pepper and saute until vegetables are tender.  Add salsa and remaining spices, cover and simmer over low heat for 10 minutes.
3. Add zucchini, then cover and cook for 10 minutes over low heat or until zucchini is tender.
4. Remove lid and sprinkle cheese on top and serve.

Cookie Butter Popcorn

Ingredients

• 16 cups popcorn (air popped plain popcorn, I did 1/2 cup seeds +TB oil)
• 16 oz candy coating 
• 3 tbsp cookie butter (found at Trader Joes...Biscoff)
• 1/2 cup candy melts (colored)
• 1/2 cup M&M's
• Optional : Sprinkles

Instructions

1. Pop your popcorn and place in a large bowl.  Next melt your vanilla candy coating in the microwave according to the package directions.  Then add the cookie butter to the melted chocolate.
2. Stir until combined.  Drizzle the coating over the popcorn.  Stir until evenly coated.  Mix in m&m's and then spread out on wax paper.
3. Melt your colored candy melts in the microwave and then drizzle on top of the popcorn.  You can always add a few drops of food coloring to white chocolate chips as well.
4. Top with sprinkles.  Enjoy!

Crockpot Cheesy Chicken & Rice

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 8

Ingredients

• 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
• 4 boneless skinless chicken breasts
• 2 cups shredded cheddar cheese, or cheese blend
• 1 medium onion, chopped
• 1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
• 1 (15oz) can of corn, drained
• 2 cups chicken stock

Instructions

1. Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
2. Mix together the two cups of chicken broth and can of cream of chicken soup.
3. Pour mixture over chicken.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. Right before serving, shred chicken with 2 forks.
6. Add in cooked & prepared Zatarain’s rice, cheese and corn.
7. Mix well, until cheese is melted.

Slow Cooker Beef Enchilada Stack Recipe

Slow Cooker Beef Enchilada Stack Recipe

 Ingredients 1 lb ground beef

 ½ cup green pepper,

diced ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)

 1 onion, diced

 1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 cup salsa (I love Herdez brand)

 1 (10 oz) can red enchilada sauce (any heat level you like ­ I used mild)

 1 (1 oz) packet taco OR enchilada seasoning

 2 cups colby jack cheese, shredded

 6 (6") corn tortillas

your favorite enchilada toppings

 (sour cream, avocado, tomato, green onion, salsa, etc) Instructions

 1. Line a 6­quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non­stick cooking spray.

2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

 3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.

 4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

 5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.

 6. Cover with lid and cook on low for 3­4 hours (just until it's heated through).

 7. Scoop servings onto plates and top with your favorite toppings.

 Found the Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/201

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

Instructions

• 1
  Add 8 pieces of lasagna pasta to a large pot of boiling water.
• 2
  Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• 3
  Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• 4
  Shred chicken breasts. Set aside.
• 5
  Cut and fry bacon.
• 6
  Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• 7
  Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• 8
  In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• 9
  Divide and spread the filling onto the cooked pasta evenly.
• 10
  Add the shredded chicken onto each pasta.
• 11
  Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• 12
  Sprinkle some Parmesan on top of the bacon and chicken.
• 13
  Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• 14
  Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• 15
  Cover the roll ups with the rest of the cream sauce.
• 16
  Top with pieces of bacon.
• 17
  Sprinkle mozzarella and Parmesan on top.
• 18
  Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• 19
  Let it rest after taken out of oven for 5 to 10 minutes.

I found this recipie here simply gloria http://simplygloria.com/

Cherry Cheesecake Dip

Ingredients

1 sleeve of Graham crackers (crushed up)

1 block cream cheese

1 tub marshmallow cream

2 tubs cool whip

2 cans cherry pie filling

Instructions

Put crushed crackers in the bottom of a 9x13 pan or two 8x8 pans. Mix together cream cheese, marshmallow cream, and cool whip. Spread over the top of crushed Graham crackers. Then spread the cherry pie filling on top and serve with Graham crackers or Nilla Wafers.

Lazy Cookie Cake

• 1 box yellow or white cake mix
• 2 eggs beaten
• 5 tablespoons melted butter
• 2 cups minin chocolate chips
• mix together
• put in a greased 9x13 pan and bake at 350 for 20 mins

Cinnamon Syrup

Ingredients
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

Directions

1. Mix sugar, salt, flour, and cinnamon in a small saucepan.
2. Add water and bring to a boil.
3. Boil until thickenend.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.

Tristi's Chicken pasta

We love this pasta.  I have made it for company many times, and it is always a hit.  It is quick and easy too.  The recipe is for half a box of pasta, so double it if you want to use a whole box of pasta.

Tristi's Chicken Pasta

farfalle (botwtie) pasta (7-8oz)

chicken

2 T lemon juice (I use fresh.)

1 clove garlic, minced

1 T dried parsley

½ t. dried dillweed

½ t salt

¼ t. pepper

1/3 c. butter (I often reduce this to 1/4 c butter.)

½ c. heavy cream (I often use half and half.)

¼ c. grated parmesan cheese

Cook Pasta.  Saute bite size chicken pieces or cut prepared chicken.  Melt butter, sauté garlic, and add spices, lemon juice, cream and cheese.  Pour over cooked pasta.  Serve.

Soft-frosted sugar cookies

These are amazing! The key is to not overbake them.

Soft-frosted sugar cookies (from Annie's Eats)

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.

French Bread

• I make this bread all of the time.  I use half whole wheat flour, so I am sure it is divine with all white flour.  It freezes well too. 
• 
  
• French Bread (from Mel's Kitchen Cafe)
• 
  
• 2 1/4 cups warm water
• 2 tablespoons sugar
• 1 tablespoon instant or active dry yeast
• 1 tablespoon salt
• 2 tablespoons oil
• 5 1/2 - 6 cups flour 

1. In a large bowl or in the bowl of a stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate). Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clean off the sides of the bowl and not be too sticky but it should still be soft. Knead for 2-3 minutes until the dough is smooth and soft.
2. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds or use a wooden spoon to stir down the dough) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn the dough onto a lightly greased surface and divide into two equal parts. Roll each part into a 9X13-inch rectangle. Roll the dough up starting from the long edge and pinch the seam to seal. Arrange seam side down on a large baking sheet lined with parchment paper. Repeat with the second part of dough. Place it on the baking sheet leaving room for both loaves (or use a second baking sheet for the second loaf). Cover with greased plastic wrap and let the loaves rise until doubled in size. With a very sharp knife cut 3 or 4 gashes at an angle on the top of each loaf. Bake at 375 degrees F for 25-30 minutes until golden brown and baked through.

Creamy Cajun Pasta

Another recent favorite.  Anthony likes to think of this as a gourmet version of mac n' cheese with hot dogs.  (I can see where he is coming from, but this is ten times better.)  Make sure you like the brand of smoked sausage you use.  My favorite brand of smoked sausage is Aidell's.  

Cream Cajun Pasta (from Our Best Bites)

Ingredients:

1 teaspoon extra-virgin olive oil
1/2 pound smoked pork sausage, halved and cut into 1/4″ slices
1 small red onion, halved and slice
3-4 cloves garlic, minced
2 colored bell peppers (I used red and yellow), halved and sliced
1 15-ounce can diced tomatoes
1 1/2 cups water
8 ounces pasta
2 cups milk
3 ounces cream cheese
1 teaspoon Cajun or Creole seasoning (like Tony Chachere’s)
1/2 teaspoon smoked paprika
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon minced garlic
1 cup (4 ounces) freshly grated Parmesan cheese

Instructions:

Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.

Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.

While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.

Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.

Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.

No bake granola bites

We love these.  A healthy little treat.  I have made them multiple times.  They freeze well too.

No bake granola bites (from Mel's Kitchen Cafe)

• 2 cups quick oats
• 1 cup crispy rice cereal (like Rice Krispies)
• 1 cup creamy peanut butter (I use all-natural, but I am sure regular is fine too.)
• 1 cup ground flaxseed
• 1 cup mini chocolate chips  (I use regular size choclate chips.)
• 2/3 cup honey or agave nectar (I use honey.)
• 2 teaspoons pure vanilla extract
• 2 tablespoons coconut oil (optional)

1. Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.
2. Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.
3. Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

Slow Cooker Glazed Carrots

Ingredients

• 2 pounds baby carrots
• 4 Tablespoons butter, cut into tablespoon chunks
• 1/2 C brown sugar (plus a little extra)

Instructions

1. Spray slow cooker with non-stick cooking spray
2. Place in carrots
3. Top with butter and sugar (don't stir it yet)
4. Cook on High for about 4-5 hours (or low for 8-9 hours)
5. After about 2 hours give the carrots a good stir. Stir again after another hour and every hour until done
6. Take cooked carrots out of slow cooker and sprinkle a little extra sugar onto carrots while they are still hot

CrockPot Hawaiian BBQ Chickien

Ingredients:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.