These Zhoug Chicken Tacos feature fully cooked chicken, fire-roasted vegetables, and spicy cilantro sauce. They take 15 minutes to make using Trader Joe’s shortcuts.

I keep this recipe on repeat for times when I want something fresh, filling, and fast without sacrificing flavor. My Trader Joe’s hack of using their Zhoug sauce adds a bright, herby kick that makes this recipe so easy to prepare. I love how it comes together in one skillet in 15 minutes, making it perfect for busy nights when I still want to put something wholesome on the table without spending a ton of time in the kitchen.

Ingredients and Estimated Cost:

Recipe Cost: $10.41

Cost Per Serving: $2.60

• Fully cooked chicken keeps this recipe quick and simple. Rotisserie chicken works especially well since it stays juicy and shreds easily. Leftover grilled chicken or baked chicken breasts work too.
• Trader Joe’s frozen fire-roasted peppers and onions add smoky flavor without any chopping. Cooking them in a hot skillet helps develop extra char and brings out their natural sweetness.
• Trader Joe’s Zhoug sauce ties everything together. It is spicy, herby, garlicky, and bright with cilantro and jalapeño flavor. If your store is out of Zhoug, chimichurri with a pinch of crushed red pepper makes a decent substitute.
• Organic mini tortillas create the perfect taco size for piling on filling. Flour tortillas stay soft and flexible, though corn tortillas work nicely if you prefer more texture.
• Shredded Mexican-style cheese melts right into the warm filling and balances the heat from the zhoug. Monterey Jack or mozzarella are good swaps if needed.
• Fresh cilantro adds freshness and color right before serving. Diced avocado, sour cream, or pickled onions are excellent additions, too.

Recipe FAQs

Pin this recipe to your favorite Pinterest board, so you have it ready for your next dinner. Sign up for the Posh Plate email newsletter to receive new Trader Joe’s hacks directly in your inbox. 

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Zhoug Chicken Taco Skillet (15-Minute Trader Joe’s Hack)

This Zhoug Chicken Taco Skillet uses Trader Joe’s green sauce and frozen peppers for a fast, flavor-packed taco night in just 15 minutes.

Course Main Dish

Cuisine Mexican-American

Keyword tacos, Trader Joes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 239kcal

Author Jillian

Cost $10.41

Equipment

• large skillet
• Spatula or wooden spoon
• measuring cups
• Knife
• Cutting board

Ingredients

• 2 cups fully cooked chicken
• 1½ cups Trader Joe's frozen fire-roasted peppers & onions
• ⅓ cup Trader Joe's Zhoug sauce
• 8 Trader Joe's organic mini tortillas heated
• ¾ cup shredded Mexican-style cheese
• Cilantro for garnish
• sour cream optional

US Customary – Metric

Instructions

Sauté Veggies

• Cook peppers and onions in a skillet over medium-high heat until charred, 4–5 minutes.
  1½ cups Trader Joe's frozen fire-roasted peppers & onions

Add Chicken

• Stir in chicken and heat through.
  2 cups fully cooked chicken

Sauce It

• Fold in zhoug until glossy and coated.
  ⅓ cup Trader Joe's Zhoug sauce

Serve

• Spoon into warm tortillas and top with cheese and cilantro.
  8 Trader Joe's organic mini tortillas, Cilantro
• Serve with sour cream (optional).
  sour cream

Notes

Storage & Reheating

• Store the filling in the refrigerator for 3 days.
• Reheat in a skillet; assemble tacos fresh.

Nutrition

Serving: 2tacos | Calories: 239kcal | Carbohydrates: 14g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 270mg | Potassium: 368mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 4657IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick, refreshing breakfast or snack.

When I need a quick win for something filling, nutritious, and delicious, this blended cottage cheese smoothie is my go-to recipe. The cream cheese makes the smoothie extra creamy while adding a boost of protein. I love topping it with granola and fresh strawberries. This smoothie tastes like a treat but is packed with nourishing ingredients you can feel good about.

Ingredients, Substitutions & Estimated Cost:

Recipe Cost: $2.27

Per Serving Cost: $1.14

• Low-fat cottage cheese is the star here. Blending it first or using small curd cottage cheese helps create a completely smooth texture. It adds protein and richness without needing yogurt. Full-fat cottage cheese can be used for a richer smoothie, or dairy-free alternatives can be used if needed.
• Almond milk keeps the smoothie light and pourable. Unsweetened almond milk works well since the strawberries and honey add natural sweetness. You can substitute with dairy milk, oat milk, or even coconut milk, depending on your preference.
• Vanilla adds warmth and rounds out the flavor. Pure vanilla extract gives the best depth. If you enjoy a slightly brighter flavor, a tiny splash of almond extract can be added alongside the vanilla.
• Frozen strawberries provide natural sweetness and that thick, frosty texture. Frozen fruit eliminates the need for extra ice. You can swap in blueberries, raspberries, mango, or a mixed berry blend.
• Honey enhances the fruit without overpowering it. Adjust to taste based on how sweet your berries are. Maple syrup or a pitted Medjool date can be used as alternatives.
• Ice thickens the smoothie and adds a refreshing chill. If your berries are very frozen and thick, you can reduce the ice slightly.

How To Make A Cottage Cheese Smoothie

This smoothie comes together in one step and blends into a creamy, protein-packed drink in minutes. Let me show you how: 

1. Blend: Add the ¾ cup low-fat cottage cheese, 1 ½ cup almond milk, 1 teaspoon vanilla, 1 cup frozen strawberries, 2 Tablespoons honey, and 1 cup ice to a blender. Blend until completely smooth and creamy.
2. Serve: Pour the smoothie into two glasses.
3. Garnish: Top with granola and fresh strawberries if desired. Serve immediately.

Quick Kitchen Science

Blending cottage cheese breaks down the curds and evenly distributes the milk proteins, creating a smooth texture similar to Greek yogurt. The protein helps stabilize the smoothie, keeping it thick and creamy rather than separating quickly.

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Strawberry Cottage Cheese Smoothie

This creamy cottage cheese smoothie is packed with protein and naturally sweetened with strawberries and honey, making it a quick and refreshing breakfast or wholesome snack.

Course Breakfast

Cuisine American

Keyword cottage cheese, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 108kcal

Author Jillian

Cost $2.27

Equipment

• Blender
• Measuring cups & spoons

Ingredients

INGREDIENTS:

• ½ cup low-fat cottage cheese blended
• 1 cup almond milk
• 1 tsp vanilla
• 1 cup frozen strawberries or any berries you prefer
• 2 teaspoons honey
• ¾ cups ice

GARNISH:

• Granola
• Fresh strawberries

US Customary – Metric

Instructions

• Add the cottage cheese, almond milk, vanilla, frozen strawberries, honey, and ice to a blender.
  ½ cup low-fat cottage cheese, 1 cup almond milk, 1 tsp vanilla, 1 cup frozen strawberries, 2 teaspoons honey, ¾ cups ice
• Blend until completely smooth and creamy.
• Pour into two glasses.
• Top with granola and fresh strawberries if desired.
  Granola, Fresh strawberries
• Serve immediately.

Notes

Storage Tips:

• Refrigerator: Smoothies are best consumed immediately. You can store leftovers in an airtight jar in the refrigerator for up to 24 hours. The mixture might separate, so stir it well before drinking.
• Freezer: You can freeze the blended smoothie in an ice cube tray. Blend the frozen cubes with a splash of almond milk when you are ready to drink them.

Nutrition

Serving: 8oz | Calories: 108kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 398mg | Potassium: 165mg | Fiber: 2g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 0.4mg

Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Scrambled Eggs
• Creamy Cottage Cheese Pasta Sauce
• Cottage Cheese Pizza

Posh Plate - Healthy Feel-Good Recipes

Mix up this Sleepy Girl mocktail for a lightly fizzy, refreshing feel-good drink. This tart cherry magnesium drink is perfect for a relaxing night in. 

Sleepy Girl Mocktail Recipe (Tart Cherry & Magnesium)

This Sleepy Girl mocktail is light, fizzy, and easy to mix together when the day starts to slow down. Tart cherry juice gives it that deep ruby color and a slightly bold flavor, balanced with sparkling water and a squeeze of citrus. It works well as a calming evening drink, something to sip while reading, or a non alcoholic option when you want a ritual without a cocktail. 

Ingredients & Estimated Costs

Recipe Cost: $4.90

Per Serving Cost: $2.45

• Tart Cherry Juice: You need 1 cup. Make sure to buy 100% tart cherry juice and not a sweetened black cherry cocktail. Tart cherries are naturally rich in melatonin.
• Sparkling Water: 1 cup of sparkling water adds carbonation. You can use plain or a complementary flavor like lime or berry.
• Magnesium Powder: Use 2 teaspoons of magnesium powder. The recipe calls for a tart cherry variety to boost the cherry flavor. Magnesium glycinate is often recommended for sleep as it is gentle on the stomach.
• Citrus: Fresh lime or lemon juice cuts through the sweetness and adds brightness.
• Vanilla: 2 teaspoons of vanilla extract adds a warm flavor that mimics the flavor of cream soda.
• Ice: 2 cups keeps the drink cold and refreshing.

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Sleepy Girl Mocktail

This Sleepy Girl Mocktail combines tart cherry juice, magnesium, and sparkling water. A refreshing and bedtime drink to help you unwind.

Course Drinks

Cuisine American

Keyword healthy drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 85kcal

Author Jillian

Equipment

• Measuring cups & spoons
• Drinking glasses
• Stirring spoon

Ingredients

• 1 cup tart cherry juice
• 1 cup sparkling water
• 2 cups ice
• 1 lime or ½ lemon freshly squeezed
• 2 teaspoons vanilla extract
• 2 teaspoons magnesium powder tart cherry variety

US Customary – Metric

Instructions

• Divide the ice evenly between two glasses.
  2 cups ice
• Pour ½ cup sparkling water into each glass, followed by ½ cup tart cherry juice.
  1 cup sparkling water, 1 cup tart cherry juice
• Add half of the lime or lemon juice to each glass and stir well.
  1 lime or ½ lemon
• Add the vanilla and magnesium powder, then stir until fully dissolved.
  2 teaspoons vanilla extract, 2 teaspoons magnesium powder
• Serve right away.

Nutrition

Serving: 8ounces | Calories: 85kcal | Carbohydrates: 20g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 47mg | Potassium: 244mg | Fiber: 1g | Sugar: 13g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These Cottage Cheese Scrambled Eggs are extra fluffy, creamy, and ready in ten minutes. A high-protein breakfast that is simple to make and perfect for busy mornings.

If you are looking for the ultimate breakfast hack to sneak in extra protein without sacrificing flavor, these Cottage Cheese Scrambled Eggs are about to become your new morning staple.

At Posh Plate, we are always looking for quick, healthy meals that fit a variety of lifestyles. Whether you are Keto, Vegetarian, Gluten-Free, or just trying to fuel a busy morning, this recipe checks every box. By folding cottage cheese into your eggs, you don’t just get a massive protein boost. You get the softest, creamiest, fluffiest texture imaginable.

And the best part? You can have this satisfying breakfast on the table in just 10 minutes.

Ingredients, Notes, and Estimated Cost

Recipe Cost: $1.90

Per Serving Cost: $0.31

• Eggs: We use 8 large eggs for this recipe. If you have time, letting them sit out for a few minutes to reach room temperature can help them cook more evenly, though straight from the fridge works fine for a quick scramble.
• Cottage Cheese: Use small curd cottage cheese. Small curds blend easier with the egg mixture and melt more consistently than large curds, preventing large chunks in the final dish.
• Salt & Pepper: Simple seasoning is all you need, as the cottage cheese adds a slight savory tang.

Equipment Needed

To ensure your eggs don’t stick and turn out perfectly fluffy, having the right tools helps.

• Mixing Bowl: A medium-sized bowl is perfect for this volume.
• Large Non-Stick Skillet: Essential for preventing eggs from sticking and burning.
• Whisk: To incorporate air into the eggs for fluffiness.
• Rubber Spatula: The best tool for gently pushing the eggs across the pan.

Variations to Try

One of the best things about scrambled eggs is how customizable they are. Here are a few Posh Plate-approved twists:

• Cheesy Upgrade: If you want it extra rich, sprinkle a little sharp cheddar or parmesan on top right before serving.
• Add Greens: Stir in a handful of fresh spinach or chopped kale during the last minute of cooking for a nutrient boost.
• Herbs: Fresh chives, dill, or parsley sprinkled on top add a burst of freshness.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce if you like heat.

Tried this recipe and loved those fluffy eggs? Tell me all about it in the comments. Your ratings and notes help other readers and they absolutely make my day.

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Cottage Cheese Eggs

Make the fluffiest scrambled eggs with a simple secret ingredient. Cottage Cheese Scrambled Eggs are creamy, high-protein, and ready in ten minutes.

Course Drinks

Cuisine American

Keyword cottage cheese, eggs

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 101kcal

Author Jillian

Cost $1.90

Equipment

• Measuring cups & spoons
• large skillet
• Medium mixing bowl
• Whisk
• spatula

Ingredients

• 8 eggs
• ½ cup small curd cottage cheese
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

Prep the Pan

• Spray a large skillet with non-stick cooking spray and set it over medium-high heat. Allow the pan to heat up while you prepare the mixture.

Whisk the Mixture:

• In a medium bowl, crack the eggs. Add the cottage cheese, salt, and pepper. Whisk vigorously until the yolks break, and the mixture is well combined.
  8 eggs, ½ cup small curd cottage cheese, ½ teaspoon salt, ½ teaspoon pepper

Cook the Eggs:

• Pour the egg mixture into the hot skillet. The edges should start to set fairly quickly.

Scramble

• Using a rubber spatula, gently push the eggs around the pan to scramble. Continue cooking for 3-5 minutes, stirring frequently, until the eggs are fluffy and fully cooked through.

Serve

• Remove from the heat immediately to prevent overcooking. Serve hot and enjoy!

Notes

Storage and Reheating Tips

Storage: These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave in 20-second intervals. Be careful not to overheat, as eggs can go from runny to rubbery quickly in the microwave.

Nutrition

Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 221mg | Sodium: 526mg | Potassium: 99mg | Sugar: 1g | Vitamin A: 341IU | Calcium: 48mg | Iron: 1mg

Recipe FAQs

More Cottage Cheese Recipes:

• Fluffy Pumpkin Cottage Cheese Pancakes
• Fluffy Cottage Cheese Banana Muffins
• Cottage Cheese Pizza Crust (Gluten-Free, too!)

Posh Plate - Healthy Feel-Good Recipes

These Sheet Pan Pork Chops and Potatoes are a quick, flavorful, one-pan dinner that the whole family will love. Juicy, tender pork chops roast alongside ranch-seasoned yellow potatoes and caramelized onions for an easy, hearty meal ready in about 40 minutes.

Sheet Pan Pork Chops

These Sheet Pan Pork Chops and Potatoes are everything you want in an easy one-pan pork dinner: hearty, flavorful, and ready in no time. Juicy ranch pork chops roast alongside golden baby potatoes and caramelized onions, all tossed in savory paprika and ranch seasoning for a comforting meal the whole family will love.

This easy one-pan pork dinner comes together in just 40 minutes. No fuss, no mess, just juicy pork chops and perfectly roasted potatoes that everyone will ask for again. 

Ingredients & Estimated Cost:

Recipe Cost: $14.00

Per Serving Cost: $2.30

• Pork Chops: Choose bone-in or boneless, about ¾–1 inch thick. Thicker chops stay juicy and tender during roasting.
• Yellow Baby Potatoes: These roast up buttery inside and crisp on the edges. You can substitute red potatoes or even sweet potatoes.
• Yellow Onion: Adds sweetness and depth of flavor as it caramelizes in the oven. Red onions work too for a bolder taste.
• Olive Oil: Helps everything brown evenly and keeps the seasoning stuck to the surface.
• Paprika: Adds warmth and a little color. Use smoked paprika for a hint of barbecue flavor.
• Ranch Seasoning Packet: The secret flavor weapon. It seasons both the pork and the potatoes with tangy herbs and garlic.
• Salt & Pepper: Seasoning essential. Adjust to taste after baking.
• Fresh Parsley: A fresh pop of color that balances the savory richness of the dish.

Top Tips for Success

• Don’t overcrowd the pan: Spread ingredients out so they roast, not steam.
• Use a thermometer: Pork chops are best at 145°F. At this temperature, they’re juicy, not dry.
• Optional step: For extra color, broil for 2–3 minutes at the end.
• Double flavor: Add a sprinkle of Parmesan or chopped herbs before serving. 

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Sheet Pan Pork Chops and Potatoes

These Sheet Pan Pork Chops and Potatoes are a quick, flavorful, one-pan dinner that the whole family will love. Juicy, tender pork chops roast alongside ranch-seasoned yellow potatoes and caramelized onions for an easy, hearty meal ready in about 40 minutes.

Course Main Dish

Cuisine American

Keyword pork chops, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 444kcal

Author Jillian

Cost $14.00

Equipment

• Baking sheet
• Measuring cups and spoons
• mixing bowls
• mixing spoon

Ingredients

• 6 pork chops
• 3 lbs yellow baby potatoes cut in half
• 1 medium yellow onion cut into thin slices
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 oz ranch seasoning packet
• Salt and pepper to taste

For Garnish:

• Fresh parsley

US Customary – Metric

Instructions

Preheat the oven

• Preheat the oven to 400°F. Lightly grease a large baking sheet and set it aside.

Prepare the ingredients

• In a large bowl, combine the pork chops, halved potatoes, and sliced onion. Drizzle with olive oil and toss to coat evenly.

Season everything

• In a small bowl, whisk together the paprika, ranch seasoning, salt, and pepper. Sprinkle the mixture over the pork chops and potatoes, then use your hands or a spoon to toss until everything is evenly coated.

Bake

• Spread the pork chops, potatoes, and onions in a single layer on the prepared baking sheet.
• Bake for 35–40 minutes, or until the pork reaches an internal temperature of 145°F and the potatoes are golden and fork-tender.

Garnish and serve

• Remove from the oven and let rest for a few minutes. Garnish with freshly chopped parsley and serve warm.

Notes

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven until heated through, or microwave briefly.

Meal prep tip: Chop potatoes and onions ahead of time and store in the fridge for up to 24 hours.

Nutrition

Serving: 1.5cups | Calories: 444kcal | Carbohydrates: 44g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 433mg | Potassium: 1485mg | Fiber: 5g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 3mg

Sheet Pan Pork Chops and Potatoes Recipe FAQs

More Sheet Pan Meals

• Fall Sheet Pan Dinner with Maple Mustard Glaze
• Hawaiian Chicken Sheet Pan Meal
• 30 Minute Shet Pan Chicken Tacos

Posh Plate - Healthy Feel-Good Recipes

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a gluten-free pizza crust that’s packed with protein and ready in under an hour. It’s the perfect base for your favorite toppings—no yeast or complicated steps required.

When pizza night calls, but you want something a little lighter, this Cottage Cheese Pizza Crust delivers. It bakes beautifully with crisp edges, a soft center, and is full of flavor. Best of all, it comes together in under an hour! This recipe is perfect for a quick weeknight dinner.

Why You’ll Love This Recipe

• High-protein & satisfying: A cheesy, flavorful base made without yeast.
• Easy to make: Simple ingredients and minimal prep time.
• Customizable: Use any sauce and toppings you love.
• Perfect texture: Crisp edges with a tender center.

Ingredients & Estimaded Cost:

Recipe Cost: $3.49

Per Serving Cost: $0.87

Here is the list of recipe ingredients, including tips.

Ingredient	Amount	Purpose / Baking Tip
Cottage Cheese (small curd)	1 cup	The creamy, protein-rich base of this crust—creates a chewy, cheesy center. Blend until smooth for the best texture.
Large Eggs	2	Bind the crust and help it crisp up at the edges while staying soft in the middle.
Flour (any variety: gluten-free all-purpose, oat, or almond	½ cup	Adds structure and stability. Choose flour based on your dietary needs or texture preference.
Shredded Parmesan Cheese	1 cup	Adds saltiness, flavor, and crisp edges as it bakes. Helps the crust firm up.
Baking Powder	½ teaspoon	Gives a slight lift and prevents the crust from being too dense.
Garlic Powder	½ teaspoon	Infuses the crust with savory flavor that complements any pizza topping.
Italian Seasoning	½ teaspoon	Adds a touch of herby flavor—oregano, basil, and thyme make the crust taste like classic pizza.
Salt	½ teaspoon	Balances the cheesy richness and enhances the overall flavor.

Top Recipe Tips

• Blend thoroughly: A smooth base ensures the crust bakes evenly and isn’t grainy.
• Line your pan: The cheese can stick—parchment paper is a must.
• Crispier crust: Bake an extra 3–4 minutes before adding toppings.
• Customize your flour: Almond flour keeps it low-carb; oat or all-purpose flour adds chewiness.

Variations

• Non gluten-free: Use ½ cup of regular all-purpose flour.
• Herb crust: Add extra Italian seasoning, oregano, or chili flakes for more flavor.
• Mini pizzas: Divide the dough and make personal-sized crusts.

Serving Suggestions

• Top with fresh arugula and balsamic glaze for a gourmet twist.
• Use as a base for Margherita, BBQ chicken, or veggie pizzas.
• Slice into wedges and serve as flatbread or dippers for hummus or marinara.

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Cottage Cheese Pizza Crust

This high-protein Cottage Cheese Pizza Crust is crispy on the edges, cheesy in the center, and incredibly easy to make. With just a handful of simple ingredients, you can whip up a pizza crust that’s delicious, gluten-free, and packed with protein.

Course Sides

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 4 people

Calories 229kcal

Author Jillian

Cost $3.49

Equipment

• blender or food processor
• Medium mixing bowl
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet
• parchment paper
• Offset spatula or spoon optional
• Oven mitts
• Cooling rack optional

Ingredients

• 1 cup cottage cheese small curd
• 2 large eggs
• ½ cup gluten-free flour
• 1 cup shredded parmesan cheese
• ½ teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt

US Customary – Metric

Instructions

Preheat and prep

• Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.

Blend the base

• In a blender or food processor, blend the cottage cheese and eggs until completely smooth.

Mix the crust

• In a medium mixing bowl, combine the blended cottage cheese mixture with the flour, parmesan cheese, baking powder, garlic powder, Italian seasoning, and salt. Stir until fully combined. The mixture will resemble a thick pancake batter.

Shape and bake

• Spread the mixture onto the prepared baking sheet in a circle about ¼ inch thick.
• Bake for 20–25 minutes, or until the center is set and the edges are lightly golden.

Top and finish

• Once your crust is baked, you can top it with sauce, cheese, and your favorite toppings. For step-by-step instructions on making a whole pizza with this crust, check out my Cottage Cheese Pizza Recipe.

Notes

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven for 5–7 minutes, or air-fry until crisp.
• Freeze: Bake the crust alone, then freeze for up to 2 months. Add toppings and bake when ready to serve.

Nutrition

Serving: 4ounces | Calories: 229kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1005mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 379mg | Iron: 2mg

Cottage Cheese Pizza Crust Recipe FAQs

More Cottage Cheese Recipes

• Cottage Cheese Mashed Potatoes
• Ranch Dip with Cottage Cheese
• Fluffy Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This Cottage Cheese Buffalo Chicken Dip is a lighter, higher-protein twist on the classic party favorite! Made with cottage cheese and Greek yogurt, it’s creamy, spicy, and cheesy, ready in just 25 minutes.

Why You’ll Love This Recipe

If you love Buffalo Chicken Dip but wish it weren’t quite so heavy, this recipe is your new go-to. It’s every bit as creamy, cheesy, and spicy as the original, but made lighter thanks to the addition of cottage cheese and Greek yogurt. Blending the cottage cheese until smooth yields a classic velvety texture without any curds or tangy aftertaste.

And the best part? It’s ready in under 30 minutes and loaded with protein. It’s perfect for game days, parties, or even an easy, satisfying snack. Serve it warm with celery, carrots, or tortilla chips and watch it disappear.

Ingredients, Suubstitutions & Cost:

Recipe Cost: $11.95

Per Serving Cost: $0.50

Here’s everything you need to make this dip, including ingredient swaps.

Ingredients	Why & Tips	Substitutions & Tweaks
Cottage cheese (1½ cups, full-fat)	Forms the creamy base while adding protein and lightness.	Use low-fat cottage cheese, but note the texture may be slightly thinner.
Greek yogurt (½ cup, full-fat)	Adds tang and creaminess to replace traditional cream cheese.	Swap with reduced-fat sour cream for a slightly different flavor.
Hot sauce (½ cup)	Brings the bold Buffalo flavor. Frank’s RedHot is the classic choice.	Adjust to taste — use mild wing sauce or spicy for extra heat.
Garlic powder (1 tsp) & Onion powder (½ tsp)	Boost savory depth and balance the spice.	Add a pinch of smoked paprika for extra flavor.
Cornstarch (1 Tbsp)	Helps thicken the dip and stabilize the creamy texture as it bakes.	You can use arrowroot or tapioca starch instead.
Cooked, shredded chicken (2 cups)	Adds substance and protein; rotisserie chicken makes prep easy.	Use leftover grilled chicken or canned chicken in a pinch.
Sharp cheddar cheese (1½ cups, shredded)	Melts into gooey, rich layers of flavor.	Swap with Monterey Jack, Colby Jack, or mozzarella for a milder dip.
Blue cheese (¼ cup, optional)	Adds that classic Buffalo tang if you love blue cheese.	Skip for a smoother flavor or replace with feta.
Green onions (2 Tbsp, sliced)	Fresh, crisp garnish to balance the richness.	Chives or parsley also work well.

Variations & Add-Ins

• Extra spicy: Add cayenne pepper or use extra hot Buffalo sauce.
• Cheesy twist: Stir in mozzarella or Monterey Jack for a melty, stretchy texture.
• Ranch lovers: Swap the Greek yogurt for ranch dressing for a tangier flavor.
• Veggie version: Replace chicken with roasted cauliflower or chickpeas for a vegetarian spin.

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Cottage Cheese Buffalo Chicken Dip

This Cottage Cheese Buffalo Chicken dip is everything you love about the classic dip with an added protein boost. It’s spicy, creamy, tangy, and an easy, crowd-pleasing snack.

Course Appetizer

Cuisine American

Keyword cottage cheese, dip

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 people

Calories 88kcal

Author Jillian

Cost $11.95

Equipment

• Measuring cups & spoons
• Mixing bowl
• mixing spoon
• Blender
• 8×8 Baking dish
• Cutting board
• Knife

Ingredients

• 1 ½ cups full-fat cottage cheese
• ½ cup plain full-fat Greek yogurt
• ½ cup hot sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 Tablespoon cornstarch
• 2 cups cooked and shredded rotisserie chicken
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup crumbled blue cheese optional
• 2 Tablespoons green onions sliced

Instructions

• Preheat your oven to 375°F. Spray an 8×8-inch baking dish lightly with cooking spray.
• Add the cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and cornstarch to a blender or food processor. Blend until the sauce is really well combined and smooth. The cottage cheese curds should not be visible anymore.
• Place the chicken into a large mixing bowl and pour the sauce over it. Mix very well, making sure all the chicken is coated in the sauce.
• Add ½ cup of the cheddar cheese and the blue cheese. Gently fold together.
• Pour the dip into the prepared baking dish and smooth it out evenly. Sprinkle the remaining cheddar cheese evenly over the top.
• Bake for 12-15 minutes, until the cheese is melted and bubbling.
• Top the dip with sliced green onions, extra hot sauce, and blue cheese crumbles, if desired. Serve with tortilla chips and veggies.

Notes

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven until bubbly, or microwave individual servings for 30–60 seconds.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking.

Nutrition

Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 306mg | Potassium: 39mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 0.1mg

Cottage Cheese Buffalo Chicken Dip FAQs

More Dip Recipes

• Ranch Dip with Cottage Cheese
• Spinach Artichoke Dip
• Cranberry Jalapeno Dip
• Eggplant Dip

Posh Plate - Healthy Feel-Good Recipes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes are a lighter twist on the classic side dish. Made with Yukon gold potatoes, blended cottage cheese, and milk, they’re rich and satisfying without feeling heavy. This is the perfect addition to any holiday table or weeknight dinner.

Creamy Mashed Potatoes with Cottage Cheese

If you love classic mashed potatoes but wish they felt a bit lighter, these Cottage Cheese Mashed Potatoes are about to be your new go-to side dish. They’re rich, fluffy, and satisfyingly creamy, but the secret ingredient (blended cottage cheese) adds protein and a silky texture without extra fat. It’s comfort food that tastes indulgent but fits right into your everyday dinner rotation.

This recipe preserves the essence of traditional mashed potatoes—Yukon golds, butter, milk, and a hint of salt and pepper—but with an easy twist that makes them feel extra special. Whether you serve them next to roast chicken, holiday turkey, or a cozy meatloaf, they’ll disappear fast.

Ingredients & Estimated Cost:

Recipe Cost: $7.69

Per Serving Cost: $0.96

You only need six ingredients to make these potatoes. 

Ingredients	Why & Tips	Substitutions & Tweaks

5 lb Yukon gold potatoes

Yukon golds are naturally creamy and buttery—perfect for mash.

Russet potatoes also work; just add a touch more milk for creaminess.

1 cup low-fat cottage cheese, blended

The key to light, creamy texture and extra protein without heaviness. Blend first for a smooth consistency.

Use full-fat cottage cheese for richer flavor, or swap Greek yogurt for a tangier finish.

½ cup salted butter

Adds classic buttery flavor and smooth mouthfeel.

Use unsalted butter and adjust salt to taste. For lighter mash, reduce to ¼ cup.

½ cup low-fat milk

Helps loosen the potatoes and balance the richness. Warm it before mixing for best texture.

Use whole milk, cream, or unsweetened almond milk as needed.

1 teaspoon salt

Essential for seasoning the potatoes evenly.

Taste before serving—some cottage cheeses add saltiness.

1 teaspoon black pepper

Balances the richness and adds gentle spice.

Try white pepper for a more traditional mashed potato look.

Chopped parsley (for garnish)

Adds color and freshness.

Chives or green onions work well, too.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Recipe Variations

• Garlic mashed potatoes: Add 3–4 cloves of roasted or sautéed garlic.
• Extra rich: Stir in a bit more butter or a splash of heavy cream.
• Herb twist: Mix in fresh chives, thyme, or rosemary for added flavor.

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Cottage Cheese Mashed Potatoes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes use Yukon golds and milk for a lighter take on a classic side dish.

Course Side Dish

Cuisine American

Keyword cottage cheese, potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 347kcal

Author Jillian

Cost $7.69

Equipment

• large pot
• Strainer
• Measuring cups & spoons
• potato masher
• mixing spoon

Ingredients

• 5 lb bag Yukon gold potatoes peeled and cut into 1-inch pieces
• 1 cup low-fat cottage cheese blended
• ½ cup salted butter
• ½ cup low-fat milk
• 1 teaspoon salt
• 1 teaspoon pepper
• For Garnish:
• Chopped parsley

US Customary – Metric

Instructions

Boil the potatoes

• Place the peeled and chopped potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are fork-tender.

Drain the potatoes

• Drain the cooked potatoes well and return them to the pot.

Mash and mix

• Add the blended cottage cheese, butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy with no lumps remaining. For extra-smooth potatoes, use a hand mixer.

Garnish and serve

• Transfer the mashed potatoes to a serving bowl. Sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy!

Notes

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to bring back creaminess.
• Freeze: Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight and reheat before serving.

Nutrition

Serving: 1cup | Calories: 347kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 810mg | Potassium: 1245mg | Fiber: 6g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 2mg

Cottage Cheese Mashed Potatoes Recipe FAQs

 More Cottage Cheese Recipes

• Fluffy Pumpkin Cottage Cheese Pancakes
• Ranch Dip with Cottage Cheese
• Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This Vegan Cheese Ball with herbs, cranberries, and toasted nuts is creamy, tangy, and festive. A dairy-free appetizer that’s perfect for parties, holidays, or anytime entertaining.

The Best Vegan Holiday Cheese Ball Recipe

If there were ever an appetizer that makes people stop mid-conversation and say, “Wait, what is this?!” it’s this Vegan Cheese Ball. Creamy, tangy, and packed with flavor, this dairy-free cheese ball gets rolled in a festive coating of fresh herbs, cranberries, and toasted nuts. The result is an appetizer that’s as beautiful as it is delicious.

Perfect for holidays, parties, or a cozy Friday night at home, this plant-based twist on the classic cheese ball is proof that vegan entertaining can be just as indulgent and fun. Serve it with crackers, veggies, or toasted baguette slices, and watch it disappear.

Ingredients & Estimated Cost:

Recipe Cost: $6.10

Per Serving Cost: $0.76

Here is everything you need to make this cheese ball, along with a few suggested substitutions. 

Cheese Base:

• 1 ½ cups raw cashews: Makes the creamy base. You can substitute macadamia nuts if needed. 
• 3 Tablespoons nutritional yeast: Gives the cheesy, savory flavor. 
• 2 Tablespoons refined coconut oil: Helps give a firm texture to the cheese ball.
• 2 Tablespoons lemon juice: Adds a nice tangy flavor that can also be achieved with lime juice. 
• 1 Tablespoon apple cider vinegar: Adds more tanginess. 
• 2 Tablespoons unsweetened yogurt: Almond or coconut yogurt will work.  
• 1 clove garlic: Fresh garlic gives a nice savory depth. 
• 1 teaspoon onion powder: Adds a mild onion flavor. 
• ¾ teaspoon smoked paprika: Adds a smoky flavor. 
• 1 teaspoon sea salt: Enhances the overall flavor.
• 2–3 Tablespoons water: Helps blend the ingredients.

Herb and Cranberry Coating:

• ¼ cup finely chopped fresh parsley: Use 1 Tablespoon dried parsley as an alternative.
• 2 Tablespoons chopped fresh chives: You can also use green onions. 
• 2 Tablespoons chopped fresh dill: This is optional, but I highly recommend it. 
• ¼ cup finely chopped dried cranberries: A delicious sweet addition to the savory flavors. 
• ½ cup finely chopped and toasted nuts: I recommend using pecans or walnuts. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Vegan Cheese Ball

A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.

Course Appetizer

Cuisine American

Keyword cheese ball, holiday appetizer

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 237kcal

Author Jillian

Cost $6.10

Equipment

• Measuring cups & spoons
• blender or food processor
• Mixing bowl
• Plate

Ingredients

Cheese Base

• 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
• 3 Tablespoons nutritional yeast
• 2 Tablespoons refined coconut oil solid at room temp, melts when blended
• 2 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons unsweetened almond or coconut yogurt
• 1 clove garlic
• 1 teaspoon onion powder
• ¾ teaspoon smoked paprika
• 1 teaspoon sea salt
• 2-3 Tablespoons water as needed for blending

Herb Mix Coating

• ¼ cup finely chopped fresh parsley
• 2 Tablespoons chopped fresh chives or green onions
• 2 Tablespoons chopped fresh dill optional but amazing
• ¼ cup finely chopped dried cranberries
• ½ cup finely chopped pecans or walnuts lightly toasted

Instructions

Blend the Cheese Base

• Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
• Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.

Chill & Set

• Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.

Shape the Ball

• Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.

Prepare the Coating

• On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.

Roll & Coat

• Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.

Final Chill (Optional)

• Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.

Notes

Storage Tips

Storage: Keep covered in the refrigerator for up to 5 days.

Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving.

Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.

Nutrition

Serving: 3Tablespoons | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

Vegan Cheese Ball Recipe FAQs

More Vegan Recipes

• Roasted Cherry Tomato Soup
• Gluten-Free Cranberry Sauce
• Vegan Sweet Potato Casserole

Posh Plate - Healthy Feel-Good Recipes

Warm spices, a boost of vanilla protein, and cozy pumpkin make these gluten-free pumpkin protein muffins the perfect grab-and-go breakfast or snack. They’re ultra soft, filling, and naturally sweetened for cozy Fall days. 

Gluten-Free Protein Pumpkin Muffins

Soft, spiced, and naturally sweet, these protein-packed pumpkin muffins are the kind of treat you’ll want on repeat all season. They’re gluten-free, fluffy, and lightly sweetened with coconut sugar, making them just right for a quick breakfast, snack, or even a healthier dessert. With the addition of vanilla protein powder, they’re as nourishing as they are delicious.

Ingredients and Estimated Cost:

Recipe Cost: $11.69

Per Serving Cost: $0.83

Here is a list of everything you need to make these muffins, along with a few substitution recommendations. 

• 2 large eggs – Binds the ingredients together. 
• ¼ cup coconut oil – Keeps the muffins soft. Use avocado oil or light olive oil as an alternative. 
• 1 15-oz can of pumpkin puree – Adds a natural sweetness with the classic pumpkin flavor. 
• 1 teaspoon almond extract – You can use pure vanilla extract or maple extract as an alternative. 
• ½ cup coconut sugar – Use light brown sugar for a similar taste. 
• 1 ¾  cup gluten-free all-purpose flour – The base of the muffins. You can use regular flour, but the muffins will no longer be gluten-free. 
• ½ cup vanilla protein powder – Adds a boost of protein to your diet. Use any protein powder flavor of your choosing, but it will affect the overall taste. 
• 1 teaspoon cinnamon – Enhances the pumpkin flavor. Pumpkin pie spice is a good substitute. 
• ½ tsp kosher salt – Enhances the overall flavor profile. You can also use sea salt. 
• 2 tsp baking powder – Helps the muffins rise and become fluffy. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Optional Mix-ins:

You can make these pumpkin protein muffins with 1 cup of the mix-ins below. Note that adding mix-ins will give 1-2 extra muffins.

1. Mini chocolate chips – Rich, melty pockets that pair perfectly with pumpkin.
2. Dried cranberries – Tart and chewy, perfect for a festive fall touch.
3. Chopped dates – Natural sweetness and caramel notes.
4. Chopped toasted pecans – Buttery crunch that’s classic with pumpkin.
5. Chopped toasted walnuts – Earthy and hearty, great for texture.
6. Pumpkin seeds (pepitas) – Stay crunchy when baked and keep the pumpkin theme going.

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Protein Pumpkin Muffins

These Protein Pumpkin Muffins are full of pumpkin flavor, warm spices, and a boost of vanilla protein. The gluten-free muffins are super soft, naturally sweet, and make the best snack or breakfast on the go.

Course Dessert

Cuisine American

Keyword muffins, pupkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12 muffins

Calories 137kcal

Author Jillian

Cost $11.69

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• 12-cup muffin pan
• Paper muffin liners
• 3-tablespoon scoop
• Wire cooling rack

Ingredients

WET INGREDIENTS:

• 2 large eggs at room temperature
• ¼ cup coconut oil
• 15- oz can of pumpkin puree
• 1 teaspoon almond extract

DRY INGREDIENTS:

• ½ cup coconut sugar
• 1 ¾ cup gluten-free all-purpose flour
• ½ cup vanilla protein powder
• 1 teaspoon cinnamon
• ½ tsp kosher salt
• 2 tsp baking powder

US Customary – Metric

Instructions

Preheat the oven

• Adjust the oven rack to the center position and preheat to 425°F. Line a muffin pan with paper liners.

Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, melted coconut oil, pumpkin puree, and almond extract until smooth.

Add the dry ingredients

• Add the coconut sugar, gluten-free flour, protein powder, cinnamon, salt, and baking powder directly into the wet mixture. Stir gently with a spatula until just combined. The batter will be thick—don’t overmix.

Rest the batter

• Let the batter sit on the counter for 10 minutes. This helps the flour hydrate and gives the muffins a better rise.

Fill the muffin pan

• Using a 3-tablespoon scoop, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.

Bake

• Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for another 10 minutes, or until the muffins are domed and golden and a toothpick inserted in the center comes out clean.

Cool

• Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature: Store cooled muffins in an airtight container for up to 3 days.

Refrigerator: Keep in the fridge for up to 1 week.

Freezer: Wrap cooled muffins tightly and freeze for up to 2 months.

Thaw: Thaw overnight in the fridge or warm gently in the microwave.

Make ahead: Bake a batch on Sunday for grab-and-go breakfasts or after-school snacks all week.

Nutrition

Serving: 1muffin | Calories: 137kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 175mg | Potassium: 92mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5077IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

Protein Pumpkin Muffin Recipe FAQs

More Muffin Recipes

• Fluffy Cottage Cheese Banana Muffins
• Yogurt Muffins with Rosemary
• Gluten-Free Pumpkin Muffins with Orange

Posh Plate - Healthy Feel-Good Recipes

Whip up this 3-ingredient Cottage Cheese Ranch Dip in just minutes. Creamy, high-protein, and perfect for dipping veggies, crackers, or chips.

Cottage Cheese Ranch Dip

Party dips don’t have to be heavy to be delicious. This Cottage Cheese Ranch Dip is creamy, light, and packed with protein thanks to cottage cheese. With just three ingredients and a quick whirl in the blender, you have a healthier ranch dip that pairs perfectly with crisp veggies, crackers, or chips. It’s the kind of recipe that makes snack time feel fun without any fuss.

Trust me when I tell you that carrots, celery, or pretzels taste delicious when dipped in this dip. It’s quick, easy, and a must-try recipe. 

Ingredients and Estimated Cost:

Recipe Cost: $2.59

Per Serving Cost: $0.25

You only need three ingredients to make this dip.

• 16 oz small curd cottage cheese – This adds protein, making the dip more filling than others. You can use cottage cheese with larger curds if you do not mind a slightly lumpy texture.
• 1 ounce ranch seasoning packet – Gives the classic ranch flavor in one easy packet. You can make your own ranch seasoning instead of using a packet. 
• 4 Tablespoons milk – Thins out the dip and helps to keep the dip creamy. Use any milk of your choosing.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cottage Cheese Ranch Dip

Combine, blend, and dip. Let me show you how. 

1. Add the ingredients to the blender.
2. Blend until smooth. 
3. Pour into a bowl and serve with crackers and vegetables.

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Cottage Cheese Ranch Dip

Three-ingredient, creamy, high-protein Cottage Cheese Ranch Dip is lighter than your typical party dip. It’s easy to make and perfect for dipping veggies, crackers, or chips.

Course Appetizer

Cuisine American

Keyword cottage cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 people

Calories 48kcal

Author Jillian

Cost $2.59

Equipment

• Blender
• Measuring cups & spoons
• Serving bowl

Ingredients

• 16 oz small curd cottage cheese
• 1 ounce ranch seasoning packet
• 4 Tablespoons milk of your choice
• Veggies of your choice
• Crackers of your choice

GARNISHES:

• Chopped parsley

US Customary – Metric

Instructions

• Add the cottage cheese, ranch packet, milk, and chives into a blender and blend until smooth.
• Pour the dip into a bowl and add your favorite veggies or crackers.
• Serve and Enjoy!

Notes

SERVE: Serve this dip with your favorite dippers such as carrots, celery, cherry tomatoes, broccoli, cauliflower, bell peppers, pita chips, crackers, pretzels, or as a spread on your sandwich.
STORE: Keep the dip in an airtight container in the fridge for up to four days.

Nutrition

Serving: 3Tablespoons | Calories: 48kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 56mg | Sugar: 2g | Vitamin A: 73IU | Calcium: 45mg | Iron: 0.03mg

Ranch Dip With Cottage Cheese FAQs

More Dips

• Spinach Artichoke Dip
• Cranberry Jalapeno Dip
• Eggplant Dip

Posh Plate - Healthy Feel-Good Recipes

These mochi pancakes made with sweet rice flour are naturally sweetened, gluten-free, and deliciously chewy. A fun, easy breakfast twist that’s sure to become a favorite!

Chewy, Fluffy Mochi Pancakes with Sweet Rice Flour

These mochi pancakes are naturally sweetened, gluten-free, and irresistibly chewy with crisp edges. Whether you’re already a mochi fan or just mochi-curious, this recipe brings the satisfying texture of mochi into an easy, delicious breakfast form. It’s your favorite pancake, just a little extra fun.

This is one of those recipes born from a “what if” moment—and now it’s become a go-to in our kitchen. What if pancakes had that signature chew of mochi? What if breakfast were just a little more exciting, but still easy enough for a sleepy weekend morning? The result is a short stack that’s golden on the outside, soft and stretchy inside, and just sweet enough to stand alone or pair with your favorite toppings

Recipe Notes & Estimated Cost:

Recipe Cost: $2.24

Per Serving Cost: $0.28

Below is everything you need to make these pancakes, along with some substitution recommendations. 

• 1 cup mochiko flour – The sweet rice flour is what gives the pancakes their chewy texture.
• 1 teaspoon baking powder – This ingredient helps lift the pancakes, balancing the density of the mochiko flour.
• ¼ teaspoon fine sea salt – Enhances the overall flavor. Kosher salt can also be used. 
• 1 large egg – Adds structure to the pancakes. 
• ¾ cup milk of choice – Use dairy or non-dairy milk.  
• 2 tablespoons unrefined sweetener – Some suggestions include maple syrup, honey, and coconut sugar.  
• ½ teaspoon vanilla extract – Adds a warm, rich flavor. Use almond extract as an alternative.
• Neutral oil or butter – Avocado or unsalted butter works great for cooking these pancakes.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Flavor Twists (Add These to the Batter)

• Ube: Add 2 tablespoons ube halaya (purple yam jam) or 1 teaspoon ube extract to the wet ingredients for a vibrant purple hue and subtly sweet flavor.
• Banana: Mash half a ripe banana and stir it into the batter. Adds natural sweetness and extra moisture.
• Cinnamon Spice: Add ¼ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.

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Mochi Pancakes

These mochi pancakes are naturally sweetened, gluten-free, and so satisfying. Your new favorite breakfast with a twist is here!

Course Breakfast

Cuisine American

Keyword mochi, pancakes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 219kcal

Author Jillian

Cost $2.24

Equipment

• Mixing bowl
• Whisk
• measuring cups
• Measuring spoons
• Nonstick skillet or griddle
• spatula
• Ladle or measuring cup

Ingredients

• 1 cup mochiko flour sweet rice flour
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg
• ¾ cup milk of choice dairy or non-dairy, both work well
• 2 tablespoons unrefined sweetener such as: maple syrup, honey, or coconut sugar
• ½ teaspoon vanilla extract
• Neutral oil or butter for cooking (avocado oil or unsalted butter both work great)

US Customary – Metric

Instructions

Mix dry ingredients:

• In a medium bowl, whisk together mochiko flour, baking powder, and salt.

Mix wet ingredients:

• In another bowl, whisk the egg, milk, sweetener of choice, and vanilla extract (if using) until smooth.

Combine:

• Pour the wet ingredients into the dry and mix until just combined. The batter will be thick and stretchy—that’s the mochiko magic.

Cook:

• Heat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. Scoop about ¼ cup of batter onto the pan for each pancake (an ice cream scoop works great). Use the back of a greased spoon to gently spread the batter into a circle.

Flip and finish:

• Cook for 2 to 3 minutes, or until the edges look set and bubbles form on the surface. Flip and cook for an additional 2 minutes, until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.

Notes

How to Serve:
Top with fresh berries, a pat of coconut oil butter or grass-fed butter, and a drizzle of more maple syrup or honey. For a brunchy feel, pair them with a fresh fruit smoothie.

To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.

To reheat:
Pop in the toaster or warm in a skillet over low heat for a few minutes on each side. Microwaving works in a pinch but may soften the edges.

Make-ahead tip:
You can mix the dry and wet ingredients separately the night before, then combine and cook in the morning.

Nutrition

Serving: 2pancakes | Calories: 219kcal | Carbohydrates: 41g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 285mg | Potassium: 138mg | Fiber: 1g | Sugar: 8g | Vitamin A: 134IU | Calcium: 136mg | Iron: 0.5mg

Mochi Pancakes Recipe FAQs

More Breakfast Recipes

• Breakfast Potato Hash
• Strawberry Smoothie Bowl
• Chia Seeds Parfait with Greek Yogurt and Strawberry

Posh Plate - Healthy Feel-Good Recipes