Cottage Cheese Potato Salad Steph Food

COTTAGE CHEESE POTATOES

Steps:

• Place potatoes in a large pot of water and boil until tender when pierced with a fork.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
• In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream. Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

COTTAGE CHEESE POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Rinse the potatoes in cold water, and allow to cool. Slice the cooled potatoes into a large salad bowl.
• Chop 2 hard-cooked eggs into the bowl with the potatoes, and mix in the celery, radishes, green pepper, and green onion. Stir together the cottage cheese and mayonnaise in a bowl, and pour over the potato mixture. Toss lightly to combine, and season to taste with salt and pepper. Slice the remaining hard-cooked egg, arrange the slices on top of the salad for a garnish, and sprinkle with black olives.

COTTAGE CHEESE SPINACH SALAD

Steps:

• In a large serving bowl, layer half of the spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat.

COTTAGE POTATOES

Steps:

• Boil potatoes.
• Peel and grate potatoes.
• Preheat oven to 350 degrees.
• Grease a 9x13 inch pan.
• Layer ingredients in this order.
• 1/2 of grated potates.
• 1 cup sour cream.
• 1 cup cheddar cheese.
• 1/4 teaspoon salt.
• 1/4 teaspoon pepper.
• Repeat layers once more.
• Drizzle 1/4 cup margarine over top.
• Bake at 350 degrees for 45 minute.
• or until hot.

HERBED POTATO WITH COTTAGE CHEESE

Steps:

• Place all ingredients except paprika, potato and cottage cheese into a cup and microwave 30 seconds or until butter is melted.
• Stir mixture well, cut two slices half way into potato, fill with mixture and place a little over the outside.
• Wrap with foil and bake for one hour at 180 celsius (350 Fahrenheit).
• Remove potatoes from foil, spoon cottage cheese over top and sprinkle with paprika.

COTTAGE CHEESE-POTATO SALAD

Steps:

• Combine potatoes, celery, green pepper, pimento, onion and pickle in large bowl, mixing gently.
• Chill for several hours.
• Add mayonnaise, salt, pepper, dry mustard and lemon juice, tossing lightly.
• Fold in cottage cheese.

TOMATO SALAD SERVED WITH COTTAGE CHEESE

Steps:

• Cut tomatoes in half and gently squeeze, scooping out pulp and seeds. Dice.
• Mince green onions and chop Cilantro medium fine.
• Add onions, Basil, Cilantro, vinegar, oil and garlic powder to tomatoes and toss. Add salt and pepper to taste.
• Store in fridge until ready to use.
• Serve with 2 scoops low fat cottage cheese and gently mix.

JACKET POTATOES W/HERBED COTTAGE CHEESE (DIABETIC FRIENDLY)

Steps:

• Combine cottage cheese w/onion, parmesan cheese, herbs & opt adds (if using).
• Cut a deep cross in ea potato & gently press sides to open the cross. Fill & mound herbed cottage cheese equally among the 6 potatoes & serve immediately.
• NOTE: If you want a smooth texture or simply want to disguise the cottage cheese from the kids, use a stick blender to puree it till smooth & then mix in the herbs & seasonings. They'll prob think it's the best sour cream they've ever tasted. :-).

COUNTRY COTTAGE POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
• Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
• Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.

SOUR CREAM AND COTTAGE CHEESE CREAMY POTATO CASSEROLE

Steps:

• Gather the ingredients.
• Cook the potatoes in boiling salted water just until tender, about 5 to 8 minutes.
• In a large bowl combine the cream-style cottage cheese, sour cream, green onion, garlic, and salt.
• Add the potatoes and stir gently to blend ingredients. Transfer the potato mixture to a greased 1 1/2-quart baking dish. Top with the shredded cheese and sprinkle paprika over the top of the potatoes, if using.
• Bake at 350 F for 40 to 50 minutes, until hot and bubbly.

COTTAGE CHEESE POTATO SALAD - STEPH

Steps:

• 1. Line bottom and sides of 10 x 6 1/2 x 3/12" dish with mayonnaise. Layer potatoes, salt, pepper, Accent (sprinkle this over the potatoes), green onions, cottage cheese and mayonnaise.
• 2. Repeat layers three times. Mayonnaise should be on top.
• 3. Cover and refrigerate for 24 hours. Stir just before serving. ENJOY!!

COTTAGE CHEESE POTATO SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Rinse the potatoes in cold water, and allow to cool. Slice the cooled potatoes into a large salad bowl.
• Chop 2 hard-cooked eggs into the bowl with the potatoes, and mix in the celery, radishes, green pepper, and green onion. Stir together the cottage cheese and mayonnaise in a bowl, and pour over the potato mixture. Toss lightly to combine, and season to taste with salt and pepper. Slice the remaining hard-cooked egg, arrange the slices on top of the salad for a garnish, and sprinkle with black olives.