Thursday, February 25, 2010

There are six cheeses you can easily incorporate into a healthy diet today let's look at Cottage Cheese 4 of 6.

Cottage Cheese is one percent, two percent, non-fat, creamy or dry-cottage cheese comes in lots of varieties, yet they all share that bright white color, bumpy texture, and classic flavor. A dieter's standby, cottage cheese is low in fat and carbs but soaring in protein and calcium. The downside: it's high in sodium.

Sweet Cottage Cheese and Bananas

1/2 cup cottage cheese
2 teaspoons honey
1 banana, sliced

1. In a small serving bowl, stir together the
cottage cheese, honey, and banana slices. Serve or eat immediately

Cottage Cheese Chicken Enchiladas

1 tablespoon vegetable oil
2 lb ground tukey
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup fat free sour cream
2 cups fat free cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) whole wheat corn tortillas
2 cups shredded 2% Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

1. To Make Meat Mixture: Heat oil in medium skillet over medium heat, add turkey, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

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