14 Proven Cottage Cheese Recipes Weight Loss Experts Recommend

You probably already know cottage cheese is a high-protein, low-calorie pantry hero. But what if you could turn it into lunches, snacks, desserts, and even dinners that help you stay full and enjoy every bite? These cottage cheese recipes weight loss experts recommend are designed to keep calories in check while delivering big flavor.

You’ll find high-protein breakfasts, creamy smoothies, savory meals, and sweet treats that use cottage cheese as the star. Each recipe lists exact ingredients, simple steps, and serving tips so you can cook confidently. Whether you want a quick snack or a meal-prep winner, these cottage cheese recipes weight loss experts recommend will fit into your routine.

Flip through the list, pin the recipes you love, and try one tonight. You’ll notice how cottage cheese adds creaminess, tang, and staying power without heavy calories.

1. Cottage Cheese Recipes Weight Loss Experts Recommend: Savory Breakfast Bowl

This savory breakfast bowl balances creamy cottage cheese with bright vegetables and a runny egg. The texture is creamy and silky from the cottage cheese, with crunchy seeds and silky avocado. It’s quick, high-protein, and perfect for a weekday morning or a late brunch. You’ll love it if you like savory breakfasts that keep you full until lunch. Smell of lemon and pepper makes it feel fresh.

Prep time: 5 minutes | Cook time: 6 minutes | Serves: 1

Ingredients (high-protein, low-calorie)

• 1 cup low-fat cottage cheese
• 1 large egg
• 1/2 ripe avocado, sliced
• 6 cherry tomatoes, halved
• 1 tbsp lemon juice
• 1 tsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp toasted sesame seeds
• 1 tbsp chopped fresh chives
• 1 handful microgreens

Instructions

1. Fill a small saucepan with water and bring to a gentle simmer for poaching the egg.
2. Add a splash of vinegar to the water and stir to create a gentle whirlpool.
3. Crack the egg into a small bowl, then slip into simmering water. Poach 3–4 minutes for a runny yolk, or 5–6 minutes for firmer yolk.
4. While egg cooks, place 1 cup cottage cheese in a bowl and stir in 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
5. Arrange sliced avocado and cherry tomatoes around the cottage cheese.
6. Use a slotted spoon to lift the egg from the water. Drain briefly on paper towel, then place atop the bowl.
7. Sprinkle 1 tsp sesame seeds and 1 tbsp chives over the bowl.
8. Taste and adjust seasoning. Egg is done when whites are set and yolk jiggles slightly.

How to Serve It

Serve in a shallow bowl for contrast between creamy and chunky textures. Garnish with extra microgreens and a lemon wedge. Pair with whole-grain toast or a small fruit salad and green tea. Store leftover cottage cheese separately in an airtight container for up to 2 days. Make ahead by prepping veggies and cottage cheese dressing the night before.

2. Lemon-Blueberry Cottage Cheese Pancakes (High-Protein Breakfast)

These cottage cheese pancakes are light, tender, and studded with juicy blueberries. Cottage cheese keeps them moist without heavy oil. They’re perfect for a weekend breakfast or a protein-forward brunch. You’ll enjoy the citrus brightness with sweet berries and a slight tang. Smell of warm lemon and butter makes them irresistible.

Prep time: 10 minutes | Cook time: 12 minutes | Serves: 2 (6 pancakes)

Ingredients (protein-packed breakfast)

• 1 cup low-fat cottage cheese
• 3/4 cup whole wheat flour
• 1/4 cup milk (dairy or unsweetened almond)
• 2 large eggs, room temperature
• 2 tbsp honey
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp lemon zest
• 1/2 cup fresh blueberries
• 1 tbsp melted butter or coconut oil for pan
• Optional: powdered sugar for dusting

Instructions

1. Preheat a nonstick skillet over medium heat. Lightly grease with 1 tbsp melted butter.
2. In a blender, combine 1 cup cottage cheese, 2 eggs, 1/4 cup milk, and 2 tbsp honey. Blend until mostly smooth but still slightly textured.
3. In a bowl, whisk 3/4 cup whole wheat flour, 1 tsp baking powder, 1/4 tsp salt, and 1 tsp lemon zest.
4. Pour wet mixture into dry and stir gently. Fold in 1/2 cup blueberries.
5. Spoon 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until edges set and bubbles form.
6. Flip and cook another 1–2 minutes until golden and cooked through. Pancakes are done when centers spring back lightly.
7. Repeat with remaining batter, adding more butter as needed.
8. Keep finished pancakes warm on a plate covered with foil for up to 10 minutes.

How to Serve It

Stack pancakes and top with extra blueberries, lemon zest, and a small drizzle of honey. Serve with Greek yogurt or a side of turkey bacon. Store cooled pancakes in a resealable bag for 2 days in the fridge, or freeze for up to 1 month. Reheat in toaster or oven until warm.

3. Mediterranean Cottage Cheese Salad with Chickpeas (Low-Calorie Lunch)

This Mediterranean salad pairs creamy cottage cheese with hearty chickpeas and bright herbs. The flavors are tangy, salty, and herbaceous with a pleasant creaminess. It’s a great low-calorie lunch or light dinner. You’ll love it if you like crunchy vegetables and bold, simple dressing. The aroma of lemon and oregano is fresh and inviting.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 2

Ingredients (fiber-rich, low-calorie)

• 1 1/2 cups low-fat cottage cheese
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 8 cherry tomatoes, quartered
• 1/4 small red onion, thinly sliced
• 8 kalamata olives, pitted and halved
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine 1 1/2 cups cottage cheese and 1 tbsp lemon juice.
2. Add drained 1 can chickpeas and gently stir to coat.
3. Mix in diced cucumber, cherry tomatoes, sliced red onion, and halved kalamata olives.
4. Drizzle with 1 tbsp olive oil and sprinkle 1/2 tsp dried oregano, 1/4 tsp salt, and black pepper.
5. Toss gently so cottage cheese remains slightly chunky and vegetables stay crisp.
6. Taste and adjust lemon or salt. Serve immediately or chill 15–30 minutes for flavors to meld.

How to Serve It

Spoon salad onto crisp lettuce leaves or serve with whole-grain pita. Garnish with extra parsley and a sprinkle of sumac or lemon zest. Pair with iced tea or a crisp white wine for a dinner. Store leftovers in an airtight container for 2 days; drain excess liquid before serving. Make ahead by prepping veggies and chickpeas the night before.

4. Cottage Cheese and Spinach Stuffed Sweet Peppers (Dinner, Low-Carb Option)

These stuffed sweet peppers are creamy, tangy, and lightly baked until warm. Cottage cheese mixes with wilted spinach, herbs, and Parmesan for heartiness without heavy calories. They’re great as an appetizer or low-carb dinner side. You’ll like the contrast between crisp pepper and silk filling. The scent of roasted pepper and garlic is appetizing.

Prep time: 10 minutes | Cook time: 18 minutes | Serves: 4 (8 halves)

Ingredients (low-carb, savory)

• 1 cup low-fat cottage cheese
• 8 mini sweet peppers, halved and seeded
• 1 cup fresh spinach, chopped
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tbsp olive oil
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp toasted sliced almonds
• 1 tbsp chopped fresh basil

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté 1 clove minced garlic briefly.
3. Add chopped 1 cup spinach and cook 2–3 minutes until wilted. Remove and cool slightly.
4. In a bowl, mix 1 cup cottage cheese, cooked spinach, 1/4 cup Parmesan, and 1 beaten egg.
5. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp red pepper flakes.
6. Spoon filling into pepper halves, mounding slightly.
7. Arrange on prepared baking sheet and bake 12–15 minutes, until edges brown and filling is set.
8. Sprinkle with 2 tbsp toasted almonds and 1 tbsp basil before serving.
9. Peppers are done when filling is lightly golden and no longer jiggly.

How to Serve It

Plate halves on a warm serving dish and garnish with basil leaves. Pair with a mixed green salad and a lemon vinaigrette. Leftovers keep in the fridge for 3 days in an airtight container. Reheat briefly in a 350°F oven until warmed through. Make ahead by preparing filling and stuffing peppers, then refrigerate and bake when ready.

5. Cottage Cheese Recipes Weight Loss Experts Recommend: Berry-Chia Smoothie (On-the-Go)

This berry-chia cottage cheese smoothie blends tangy cottage cheese with frozen berries for a thick, drinkable breakfast. It’s high in protein and fiber, so it helps curb mid-morning cravings. You’ll love its creamy texture, berry sweetness, and subtle vanilla notes. The smell is fruity and bright — perfect for busy mornings.

Prep time: 5 minutes | Cook time: 0 minutes | Serves: 1

Ingredients (grab-and-go, high-protein)

• 1/2 cup low-fat cottage cheese
• 1 cup frozen mixed berries
• 1/2 ripe banana
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp honey or maple syrup (optional)
• 1/2 tsp ground cinnamon
• Ice as needed for thickness
• Optional: small handful of spinach

Instructions

1. Add 1/2 cup cottage cheese, 1 cup frozen berries, 1/2 banana, 1/2 cup almond milk, and 1 tbsp chia seeds to a blender.
2. Add 1 tsp vanilla and 1/2 tsp cinnamon. Drizzle 1 tsp honey if desired.
3. Blend until smooth and thick, scraping sides as needed.
4. Add ice to reach your preferred consistency and blend again briefly.
5. Taste and adjust sweetness or milk. Smoothie is ready when cold and creamy.
6. Pour into a travel cup and sprinkle extra chia seeds on top.

How to Serve It

Serve in a tall glass with a straw or pour into a shaker for the gym. Pair with a boiled egg or a small handful of almonds for extra satiety. Store in the fridge for up to 24 hours; shake before drinking. Make ahead by prepping fruit in freezer bags and blending in the morning.

6. Savory Cottage Cheese and Herb Muffins (Healthy Snack)

Savory cottage cheese muffins are moist, slightly tangy, and full of fresh herbs. Cottage cheese keeps crumb tender and adds protein. They’re perfect for a snack, picnic, or breakfast on the go. You’ll enjoy the soft texture and herby aroma. The muffin crumb smells buttery with bright herbs.

Prep time: 10 minutes | Cook time: 20–22 minutes | Serves: 8 muffins

Ingredients (grab-and-go snack)

• 1 cup low-fat cottage cheese
• 1 1/4 cups all-purpose flour
• 1/2 cup grated sharp cheddar cheese
• 2 large eggs, room temperature
• 1/4 cup milk
• 1/4 cup olive oil
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin or grease cups.
2. In a bowl, whisk 2 eggs, 1 cup cottage cheese, 1/4 cup milk, and 1/4 cup olive oil until smooth.
3. In another bowl, combine 1 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/4 tsp pepper.
4. Stir dry ingredients into wet until just combined.
5. Fold in 1/2 cup grated cheddar, 1 tbsp chives, and 1 tbsp parsley.
6. Spoon batter into muffin tin, filling each cup about 3/4 full.
7. Bake 20–22 minutes, until tops are golden and a toothpick inserted comes out clean.
8. Let muffins cool in tin 5 minutes, then transfer to a wire rack to cool fully.

How to Serve It

Serve warm with butter or a smear of extra cottage cheese and herbs. Pair with a cup of tomato soup for a light lunch. Store cooled muffins in an airtight container for 3 days, or freeze for 1 month. Reheat in a toaster oven until warmed.

7. Cottage Cheese Tzatziki with Veggie Sticks (Dip, Low-Calorie Appetizer)

This cottage cheese tzatziki is a lighter take on the classic dip. Blended cottage cheese replaces full-fat yogurt for a protein-rich, lower-calorie option. It’s cool, tangy, and crunchy from cucumber. You’ll love it as a party dip or snack. The scent of dill and lemon is bright and clean.

Prep time: 10 minutes | Cook time: 0 minutes | Serves: 6 (as dip)

Ingredients (light appetizer)

• 1 1/2 cups low-fat cottage cheese
• 1 medium cucumber, grated and drained
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp finely chopped red onion (optional)
• Veggie sticks: carrots, bell pepper, celery

Instructions

1. Grate cucumber and place in a sieve or clean towel. Squeeze out excess water.
2. In a blender, pulse 1 1/2 cups cottage cheese until smooth and creamy.
3. Transfer to a bowl and stir in drained cucumber, 1 minced garlic, 1 tbsp lemon juice, 2 tbsp dill, and 1 tbsp mint.
4. Add 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Mix well.
5. Fold in 1 tbsp red onion if using.
6. Chill at least 15 minutes to let flavors meld.
7. Taste and adjust lemon or salt before serving.

How to Serve It

Spoon into a shallow bowl and drizzle with a bit of olive oil and extra dill. Serve with sliced cucumbers, carrot sticks, and whole-grain crackers. Keeps in the fridge for 3 days in an airtight container. Make ahead up to 24 hours for best flavor.

8. Cottage Cheese and Smoked Salmon Toasts (Protein-Packed Snack)

These cottage cheese and smoked salmon toasts are elegant, salty, and creamy. Cottage cheese replaces cream cheese for lower calories and more protein. They’re perfect for a light lunch or party platter. You’ll love the silky salmon against tangy cheese and briny capers. The scent of lemon and dill is fresh.

Prep time: 8 minutes | Cook time: 3 minutes | Serves: 4 toasts

Ingredients (light lunch)

• 1 cup low-fat cottage cheese
• 4 slices whole-grain bread, toasted
• 4 oz smoked salmon, thinly sliced
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh dill
• 1/4 tsp black pepper
• Optional: thinly sliced cucumber

Instructions

1. Toast 4 slices of whole-grain bread until golden.
2. In a bowl, mix 1 cup cottage cheese with 1 tbsp lemon juice, 1 tsp zest, and 2 tbsp dill.
3. Spread cottage cheese mixture evenly over warm toast.
4. Top each slice with 1 oz smoked salmon.
5. Scatter capers and a few cucumber slices if using.
6. Season with 1/4 tsp black pepper and extra dill.
7. Serve immediately while toast is crisp.

How to Serve It

Arrange toasts on a wooden board and garnish with lemon wedges. Pair with a crisp salad or sparkling water. Leftover cottage cheese mixture keeps in the fridge for 2 days; assemble toasts just before serving. Make ahead by prepping spread and salmon separately.

9. Cottage Cheese Recipes Weight Loss Experts Recommend: Mini Cottage Cheese Cheesecakes (No-Bake Dessert)

These mini no-bake cheesecakes use blended cottage cheese for a lighter, protein-rich dessert. They’re creamy, tangy, and satisfy a sweet tooth without heavy calories. Perfect for portion control or entertaining. You’ll enjoy the smooth texture and bright berry topping. The aroma of vanilla and lemon is tempting.

Prep time: 15 minutes | Chill time: 2 hours | Serves: 6 jars

Ingredients (light dessert)

• 1 1/2 cups low-fat cottage cheese
• 1/2 cup Greek yogurt
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup graham cracker crumbs
• 2 tbsp melted butter
• 1 cup mixed berries (fresh or thawed)
• 1 tbsp cornstarch (for compote)
• Optional: mint leaves for garnish

Instructions

1. In a small bowl, mix 1 cup graham cracker crumbs with 2 tbsp melted butter until moistened. Press 1–2 tbsp into the bottom of six small jars.
2. In a blender, process 1 1/2 cups cottage cheese, 1/2 cup Greek yogurt, 1/3 cup honey, 1 tsp vanilla, and 1 tbsp lemon juice until very smooth.
3. Spoon the cottage cheese mixture over crust in each jar.
4. For compote, combine 1 cup berries and 1 tbsp cornstarch in a small saucepan with 1–2 tbsp water. Cook over medium heat until thickened 3–5 minutes.
5. Cool compote slightly, then spoon over cheesecake layers.
6. Chill jars at least 2 hours until set.
7. Cheesecakes are ready when filling is chilled and compote sits firmish on top.

How to Serve It

Serve chilled with fresh mint and extra berries. Pair with herbal tea or espresso. Store covered in the fridge for 3 days. Make ahead by assembling and chilling overnight. If compote gets too thick, stir in a teaspoon of water before serving.

10. Cottage Cheese Breakfast Bars with Oats and Almonds (Make-Ahead)

These baked breakfast bars combine cottage cheese, oats, and nuts for a filling morning option. Cottage cheese makes them moist and protein-forward without too much sugar. They’re great for meal prep and eating on the go. You’ll enjoy the nutty crunch and chewy oats. The kitchen will smell like warm oats and cinnamon.

Prep time: 12 minutes | Cook time: 25–28 minutes | Serves: 9 bars

Ingredients (meal-prep friendly)

• 1 cup low-fat cottage cheese
• 1 1/2 cups rolled oats
• 1/3 cup almond flour
• 1/4 cup sliced almonds
• 1/3 cup honey or maple syrup
• 2 large eggs, room temperature
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup fresh or frozen blueberries
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
2. In a blender, pulse 1 cup cottage cheese and 2 eggs until smooth.
3. In a bowl, combine 1 1/2 cups oats, 1/3 cup almond flour, 1 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, and sliced almonds.
4. Stir wet mixture and 1/3 cup honey into dry ingredients. Fold in 1/2 cup blueberries and 1 tsp vanilla.
5. Spread batter evenly in prepared pan.
6. Bake 25–28 minutes, until edges are golden and a toothpick comes out mostly clean.
7. Cool completely in pan, then lift out and cut into 9 bars.
8. Bars are done when center is set and edges pull slightly from pan.

How to Serve It

Serve with a smear of nut butter or extra cottage cheese. Pair with coffee or a fruit smoothie. Store bars in an airtight container for 4 days, or freeze for up to 1 month. Make ahead and portion for weekday breakfasts.

11. Cottage Cheese and Black Bean Quesadillas (Healthy Dinner)

These cottage cheese and black bean quesadillas are creamy, cheesy, and satisfying. Cottage cheese blends with spices to create a lighter, protein-rich cheese base. They’re great for a quick weeknight dinner or kid-friendly meal. You’ll enjoy the melty interior and crispy tortilla. The scent of cumin and lime is lively.

Prep time: 8 minutes | Cook time: 8 minutes | Serves: 2 (4 quesadillas)

Ingredients (easy dinner)

• 1 cup low-fat cottage cheese
• 1 can (15 oz) black beans, drained and rinsed
• 4 whole-wheat tortillas
• 1/2 cup shredded reduced-fat cheddar
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 cup chopped cilantro
• 1/2 lime, juiced
• Cooking spray or 1 tsp olive oil for pan

Instructions

1. In a bowl, mash 1 cup cottage cheese lightly with a fork.
2. Stir in drained 1 can black beans, 1/2 cup shredded cheddar, 1 tsp cumin, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp salt, 1/4 cup cilantro, and 1/2 lime juice.
3. Heat a nonstick skillet over medium heat and lightly grease.
4. Place 1 tortilla in skillet. Spread about 1/4 of filling over half of the tortilla and fold.
5. Cook 2–3 minutes per side until golden and cheese is melted.
6. Repeat for remaining tortillas.
7. Cut quesadillas into wedges. They’re done when filling is hot and tortillas are crisp.

How to Serve It

Serve with salsa, sliced avocado, and lime wedges. Pair with a side salad or corn salad for a fuller meal. Store leftovers separately in the fridge for 2 days and reheat in a skillet until warmed. Make ahead by mixing filling and assembling just before cooking.

12. Cottage Cheese Stuffed Chicken Breast with Sun-Dried Tomatoes (Low-Calorie Dinner)

This stuffed chicken keeps meat juicy by adding a cottage cheese and herb filling. Sun-dried tomatoes add sweet-tart richness and color. It makes a satisfying low-calorie dinner. You’ll enjoy the tender chicken contrasted with creamy filling and bright tomatoes. The aroma is herby and savory.

Prep time: 15 minutes | Cook time: 25–28 minutes | Serves: 4

Ingredients (lean protein dinner)

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 cup low-fat cottage cheese
• 1/4 cup grated Parmesan
• 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
• 2 tbsp chopped fresh basil
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Toothpicks for securing
• Optional: lemon slices for garnish

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet.
2. Butterfly each chicken breast by slicing horizontally almost through, then open like a book.
3. In a bowl, mix 1 cup cottage cheese, 1/4 cup Parmesan, chopped sun-dried tomatoes, 2 tbsp basil, 1 minced garlic, 1/2 tsp salt, and 1/4 tsp pepper.
4. Spoon about 1/4 of filling into each breast, fold closed, and secure with toothpicks.
5. Heat 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken 2 minutes per side until golden.
6. Transfer skillet to oven and bake 20–22 minutes, until internal temperature reaches 165°F (74°C).
7. Remove toothpicks and let chicken rest 5 minutes before slicing.

How to Serve It

Slice and arrange on plates with roasted veggies or a quinoa salad. Garnish with fresh basil and lemon slices. Store leftover chicken in the fridge for 3 days. Make ahead by preparing filling and stuffing chicken; refrigerate and bake within 24 hours.

13. Cottage Cheese Apple Cinnamon Overnight Oats (Healthy Breakfast)

These overnight oats use cottage cheese for extra creaminess and protein. Apples add natural sweetness and cinnamon adds warmth. It’s an easy, portable breakfast you can prep the night before. You’ll love the creamy texture with crunchy walnuts. The scent is cinnamon and warm apple.

Prep time: 5 minutes | Chill time: 8 hours | Serves: 1 jar

Ingredients (overnight meal-prep)

• 1/2 cup rolled oats
• 1/2 cup low-fat cottage cheese
• 1/2 cup milk (dairy or plant)
• 1/2 medium apple, diced
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 2 tbsp chopped walnuts
• Pinch sea salt

Instructions

1. In a jar, combine 1/2 cup oats, 1/2 cup cottage cheese, and 1/2 cup milk.
2. Stir in 1 tbsp chia seeds, 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp vanilla, and a pinch of salt.
3. Fold in diced 1/2 apple and 2 tbsp chopped walnuts.
4. Seal jar and chill overnight 8 hours or at least 4 hours.
5. In the morning, stir oats and add extra milk if needed for creaminess.
6. Top with additional apple slices and walnuts before serving.

How to Serve It

Serve chilled with an extra sprinkle of cinnamon and a drizzle of honey. Pair with black coffee or a herbal tea. Store in refrigerator for up to 3 days. Make multiple jars at once for easy weekday breakfasts.

14. Cottage Cheese Veggie Lasagna Roll-Ups (Comfort Food, Lighter)

These lasagna roll-ups use cottage cheese to lighten the classic filling while staying creamy. Spinach and herbs add freshness. They’re perfect for family dinners or Sunday baking. You’ll love the saucy tomato and creamy interior with melted cheese on top. The smell of tomato and oregano fills the kitchen.

Prep time: 20 minutes | Cook time: 30 minutes | Serves: 6 roll-ups

Ingredients (comfort food, lighter)

• 9 no-boil lasagna noodles
• 1 1/2 cups low-fat cottage cheese
• 1 cup part-skim ricotta (optional, can use extra cottage cheese)
• 1 1/2 cups shredded part-skim mozzarella, divided
• 2 cups fresh spinach, chopped
• 1 large egg, beaten
• 2 cups marinara sauce
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C) and spread 1 cup marinara sauce in a 9×13-inch baking dish.
2. If using no-boil noodles, follow package directions; otherwise, boil lasagna noodles 8–10 minutes until al dente, drain, and cool.
3. In a bowl, combine 1 1/2 cups cottage cheese, 1 cup ricotta (if using), 1 beaten egg, chopped spinach, 1/2 cup mozzarella, 1/4 cup Parmesan, 2 tbsp basil, 1 tsp oregano, salt, and pepper.
4. Lay a noodle flat and spread about 1/3 cup filling evenly across. Roll tightly and place seam-side down in prepared dish.
5. Repeat for remaining noodles, arranging roll-ups snugly.
6. Spoon remaining 1 cup marinara over roll-ups and sprinkle with 1 cup mozzarella.
7. Cover with foil and bake 20 minutes. Uncover and bake an additional 8–10 minutes until cheese is bubbly and golden.
8. Let rest 5–10 minutes before serving. Roll-ups are done when sauce bubbles and cheese is melted.

How to Serve It

Serve roll-ups warm, garnished with fresh basil and a sprinkle of Parmesan. Pair with a crisp green salad and steamed green beans. Store leftovers in the fridge for 3 days; reheat covered in the oven. Make ahead by assembling in the dish and refrigerating up to 24 hours before baking.

These 14 cottage cheese recipes weight loss experts recommend give you plenty of variety for every meal and snack. From savory bowls and smoothies to muffins, mains, and even no-bake desserts, each recipe uses cottage cheese to boost protein, texture, and flavor while keeping calories reasonable. Try one recipe this week and pin your favorites to build a healthy recipe collection you’ll revisit.

Which recipe will you try first — a quick smoothie, a savory breakfast bowl, or a mini cheesecake? Share these cottage cheese recipes weight loss experts recommend with friends or family who love tasty, protein-packed meals. Happy cooking and pinning!