12 High-Protein Cottage Cheese Recipes for Thanksgiving

Cottage cheese is one of the easiest ways to slip extra protein into a holiday menu, and once it’s blended until smooth, it disappears into sauces, batters, and fillings. These 12 recipes use it from Thanksgiving breakfast through dessert, in pancakes, creamy sides, a stuffed turkey breast, a make-ahead egg bake, and even a no-churn ice cream.

Most of the recipes call for blending the cottage cheese first, which gives a silky texture with no curds in sight. Each one lands at about 16 to 40 grams of protein per serving, so even the sides pull their weight on the holiday table.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Pumpkin Cottage Cheese Pancakes

Blending cottage cheese, eggs, oats, and pumpkin into the batter gives these pancakes a fluffy, custardy middle and warm spice in every bite. They make an easy Thanksgiving breakfast that keeps everyone full until the big meal.

Servings: 4 (3 pancakes each)

Total time: 30 minutes

Estimated protein: About 25 grams per serving, mainly from eggs and whey protein powder, with a smaller contribution from cottage cheese.

Ingredients

For the pancakes:

• 1 cup old-fashioned rolled oats
• 1 cup low-fat (2%) cottage cheese
• 4 large eggs
• 1/2 cup canned pumpkin puree
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1 tablespoon pure maple syrup
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/8 teaspoon kosher salt
• 1 tablespoon unsalted butter, for the skillet

For serving:

• 1/2 cup plain nonfat Greek yogurt
• 2 tablespoons pure maple syrup
• 2 tablespoons chopped pecans

Instructions

1. Blend the oats in a blender until finely ground. Add the cottage cheese, eggs, pumpkin, protein powder, maple syrup, baking powder, pumpkin pie spice, and salt and blend until smooth. Let the batter rest for 5 minutes to thicken.
2. Heat a large nonstick skillet or griddle over medium-low heat and brush it lightly with butter.
3. Pour 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for 1 to 2 minutes more, until golden and cooked through in the center (160°F/71°C if you check with a food thermometer). Repeat with the remaining batter, buttering the skillet as needed, to make 12 pancakes.
4. Whisk the Greek yogurt and maple syrup together. Serve the pancakes topped with the maple yogurt and pecans.

2. Spinach and Cottage Cheese Stuffed Turkey Breast

A savory spiral of spinach, cottage cheese, Parmesan, and sun-dried tomatoes runs through every slice of this rolled turkey breast. It cooks in far less time than a whole bird and slices neatly for a smaller Thanksgiving table.

Servings: 8

Total time: 1 hour 45 minutes

Estimated protein: About 40 grams per serving, mainly from turkey breast, with a smaller contribution from cottage cheese and Parmesan.

Ingredients

For the filling:

• 1 tablespoon olive oil
• 5 ounces baby spinach, chopped
• 2 cloves garlic, minced
• 1 cup low-fat (2%) cottage cheese
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
• 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon ground black pepper

For the turkey:

• 1 boneless, skinless turkey breast half (about 2 1/2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 cup low-sodium chicken broth

Instructions

1. Heat the oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and garlic and cook for 2 to 3 minutes, until wilted and the liquid has evaporated. Let cool for 10 minutes.
2. Drain the cottage cheese in a fine-mesh sieve for 5 minutes, pressing gently, so the filling isn’t watery. In a bowl, mix the cottage cheese, spinach, Parmesan, sun-dried tomatoes, panko, Italian seasoning, and pepper.
3. To butterfly the turkey, lay it on a cutting board and slice horizontally through the thickest side, stopping 1/2 inch from the other edge, then open it like a book. Cover with plastic wrap and pound to an even 3/4-inch thickness.
4. Spread the filling over the turkey, leaving a 1-inch border. Roll it up tightly from a long side and tie with kitchen twine at 1 1/2-inch intervals.
5. Rub the roll with 1 tablespoon olive oil and season with the salt, smoked paprika, garlic powder, and pepper. Place seam side down in a roasting pan and pour the broth around it.
6. Roast for 60 to 75 minutes, basting once, until a food thermometer inserted into the center of the roll reads 165°F (74°C). Let rest for 10 minutes, remove the twine, and slice 3/4 inch thick.

3. Cottage Cheese Scalloped Potatoes

Thin layers of potato bake in a creamy, garlicky sauce made from blended cottage cheese and milk, with nutty Gruyère melted between them. The top turns golden and bubbly while the inside stays tender and rich.

Servings: 6

Total time: 1 hour 45 minutes

Estimated protein: About 25 grams per serving, mainly from Gruyère and cottage cheese, with a smaller contribution from potatoes.

Ingredients

• 2 cups low-fat (2%) cottage cheese
• 1 cup 2% milk
• 2 tablespoons all-purpose flour
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 3 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 6 ounces Gruyère cheese, shredded (about 1 1/2 cups), divided
• 1 tablespoon fresh thyme leaves
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
• Butter, for greasing the dish

Instructions

1. Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. Blend the cottage cheese, milk, flour, garlic, salt, pepper, and nutmeg until completely smooth.
3. Arrange one-third of the potatoes in overlapping rows in the dish. Pour one-third of the sauce over them and sprinkle with 1/2 cup of the Gruyère and some of the thyme. Repeat twice more with the remaining potatoes, sauce, Gruyère, and thyme.
4. Cover tightly with foil and bake for 45 minutes.
5. Uncover, sprinkle with the Parmesan, and bake for 30 to 35 minutes more, until the potatoes are tender when pierced with a knife and the top is golden and bubbling.
6. Let rest for 10 minutes before serving.

4. Butternut Squash Cottage Cheese Mac and Cheese

Pureed butternut squash and blended cottage cheese make a velvety sauce that clings to every noodle, with sharp cheddar bringing the classic flavor. A crisp Parmesan crumb on top makes it feel like a holiday side.

Servings: 6

Total time: 50 minutes

Estimated protein: About 24 grams per serving, mainly from macaroni and sharp cheddar, with a smaller contribution from cottage cheese.

Ingredients

• 1 tablespoon kosher salt, for the cooking water
• 2 cups peeled butternut squash cubes (about 10 ounces)
• 12 ounces elbow macaroni
• 1 1/2 cups low-fat (2%) cottage cheese
• 1 cup 2% milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups)
• 1/3 cup panko breadcrumbs
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• 1 tablespoon unsalted butter, melted, plus more for greasing the dish

Instructions

1. Heat the oven to 375°F (190°C) and butter a 2-quart baking dish. Bring a large pot of water to a boil and add 1 tablespoon salt.
2. Add the squash to the boiling water and cook for 10 to 12 minutes, until very tender. Lift it out with a slotted spoon and transfer to a blender.
3. Add the macaroni to the same water and cook for 1 minute less than the package directions. Drain.
4. Add the cottage cheese, milk, garlic powder, dry mustard, nutmeg, salt, and pepper to the squash and blend until completely smooth.
5. Pour the sauce into the empty pot over low heat and stir in the cheddar until melted, without letting it boil. Add the macaroni and stir to coat, then spread in the prepared dish.
6. Toss the panko with the Parmesan and melted butter and sprinkle over the top. Bake for 15 to 20 minutes, until bubbling at the edges and the topping is golden.

5. Roasted Broccoli with Lemon Whipped Cottage Cheese

Charred, garlicky broccoli piled over a cloud of lemony whipped cottage cheese makes a side dish that looks as good as it tastes. Toasted almonds and a drizzle of honey add crunch and a touch of sweetness.

Servings: 4

Total time: 35 minutes

Estimated protein: About 16 grams per serving, mainly from cottage cheese and broccoli, with a smaller contribution from almonds.

Ingredients

• 1 1/2 pounds broccoli florets, cut into large pieces
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, thinly sliced
• 1 1/2 cups low-fat (2%) cottage cheese
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely grated Parmesan cheese
• 1/3 cup sliced almonds
• 1 tablespoon honey

Instructions

1. Heat the oven to 450°F (230°C). Toss the broccoli with 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, and the red pepper flakes on a large rimmed baking sheet.
2. Roast for 10 minutes, then add the garlic, toss, and roast for 8 to 12 minutes more, until the broccoli is tender and charred at the edges.
3. Meanwhile, process the cottage cheese, lemon zest, lemon juice, Parmesan, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt in a food processor for 2 to 3 minutes, until whipped and very smooth.
4. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden.
5. Spread the whipped cottage cheese over a serving platter, pile the broccoli on top, scatter with the almonds, and drizzle with the honey. Serve warm.

6. Creamed Corn with Cottage Cheese

Sweet corn simmers in a cheesy sauce made from blended cottage cheese, sharp white cheddar, and a little milk until thick and spoonable. It comes together on the stovetop in about 20 minutes, which keeps the oven free for everything else.

Servings: 6

Total time: 25 minutes

Estimated protein: About 16 grams per serving, mainly from cottage cheese and white cheddar, with a smaller contribution from corn.

Ingredients

• 2 tablespoons unsalted butter
• 1 large shallot, minced
• 6 cups frozen corn kernels, thawed
• 1 1/2 cups low-fat (2%) cottage cheese
• 1/2 cup 2% milk
• 4 ounces sharp white cheddar cheese, shredded (about 1 cup)
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Melt the butter in a large, deep skillet over medium heat. Add the shallot and cook for 2 minutes, until softened.
2. Add the corn and cook for 6 to 8 minutes, stirring occasionally, until tender and lightly golden in spots.
3. Transfer 1 cup of the corn to a blender with the cottage cheese and milk and blend until smooth.
4. Stir the blended mixture back into the skillet with the cheddar, Parmesan, salt, and pepper. Reduce the heat to medium-low and cook for 3 to 4 minutes, stirring, until the cheese melts and the sauce thickens. Do not let it boil.
5. Sprinkle with the chives and serve hot.

7. Kale and Apple Salad with Creamy Cottage Cheese Dressing

Tender massaged kale, crisp apple, chickpeas, quinoa, and toasted walnuts toss with a creamy, herby dressing made from blended cottage cheese. It’s a bright, crunchy counterpoint to the richer dishes on the table and holds up well on a buffet.

Servings: 4

Total time: 25 minutes

Estimated protein: About 20 grams per serving, mainly from cottage cheese and chickpeas, with a smaller contribution from Parmesan.

Ingredients

For the dressing:

• 1 cup low-fat (2%) cottage cheese
• 1/4 cup plain nonfat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon yellow mustard
• 1 small clove garlic
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 to 2 tablespoons water, as needed

For the salad:

• 1/3 cup chopped walnuts
• 1 large bunch lacinato kale (about 8 ounces of leaves), stems removed and thinly sliced
• 1 teaspoon extra-virgin olive oil
• Pinch of kosher salt
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cup cooked quinoa, cooled
• 1 crisp apple, cored and thinly sliced
• 1/4 cup dried cranberries
• 1/3 cup (about 1 ounce) shaved Parmesan cheese

Instructions

1. Blend all the dressing ingredients until smooth, adding water a tablespoon at a time until the dressing is pourable.
2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Let cool.
3. In a large bowl, massage the kale with the olive oil and salt for 1 to 2 minutes, until it darkens and softens.
4. Add the chickpeas, quinoa, apple, cranberries, and walnuts and toss with about two-thirds of the dressing.
5. Top with the shaved Parmesan and serve the remaining dressing on the side. The dressed kale holds for up to 2 hours, and the dressing keeps in the refrigerator for up to 3 days.

8. Turkey Lasagna Roll-Ups

Leftover turkey, spinach, and a creamy cottage cheese filling roll up inside lasagna noodles and bake under marinara and mozzarella. They’re portioned, easy to serve, and a great way to turn holiday leftovers into a fresh dinner.

Servings: 6

Total time: 1 hour 10 minutes

Estimated protein: About 38 grams per serving, mainly from turkey and mozzarella, with a smaller contribution from lasagna noodles.

Ingredients

• 1 tablespoon kosher salt, for the pasta water
• 12 lasagna noodles
• 1 1/2 cups low-fat (2%) cottage cheese
• 1 large egg
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 cups (about 10 ounces) chopped cooked turkey
• 2 cups baby spinach, chopped
• 1 jar (24 ounces) marinara sauce, divided
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
• 2 tablespoons chopped fresh basil (optional)

Instructions

1. Heat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the noodles according to the package directions until al dente. Drain and lay them flat on a lightly oiled sheet of foil.
2. In a bowl, stir together the cottage cheese, egg, 1/4 cup of the Parmesan, Italian seasoning, garlic powder, and pepper. Fold in the turkey and spinach.
3. Spread 1 cup of the marinara over the bottom of a 9×13-inch baking dish.
4. Spread about 1/3 cup of the filling along each noodle, roll it up from a short end, and place seam side down in the dish.
5. Spoon the remaining marinara over the roll-ups and sprinkle with the mozzarella and remaining Parmesan.
6. Cover with foil and bake for 25 minutes. Uncover and bake for 10 to 15 minutes more, until bubbling and a food thermometer inserted into the center of a roll-up reads 165°F (74°C).
7. Let rest for 5 minutes and sprinkle with basil, if using.

9. Broccoli Cheddar Cottage Cheese Egg Bake

This make-ahead egg bake is light, fluffy, and packed with broccoli and sharp cheddar, with blended cottage cheese keeping it creamy. Assemble it the night before, then bake it while everyone wakes up on Thanksgiving morning.

Servings: 8

Total time: 1 hour

Estimated protein: About 24 grams per serving, mainly from eggs and cottage cheese, with a smaller contribution from sharp cheddar.

Ingredients

• Butter, for greasing the dish
• 1 pound broccoli florets, chopped small
• 1 red bell pepper, diced
• 4 green onions, thinly sliced
• 2 cups low-fat (2%) cottage cheese
• 1/2 cup 2% milk
• 12 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese

Instructions

1. Heat the oven to 350°F (180°C) and butter a 9×13-inch baking dish.
2. Steam the broccoli for 2 to 3 minutes, until bright green. Drain well, let cool briefly, and scatter it in the dish with the bell pepper and green onions.
3. Blend the cottage cheese and milk until smooth. In a large bowl, whisk the eggs with the cottage cheese mixture, garlic powder, dry mustard, salt, and pepper, then stir in 1 cup of the cheddar.
4. Pour the egg mixture over the vegetables and top with the remaining cheddar and the Parmesan. To make ahead, cover and refrigerate for up to 1 day.
5. Bake for 40 to 45 minutes, or 50 to 55 minutes if chilled, until puffed, golden, set in the center, and a food thermometer inserted in the center reads 160°F (71°C).
6. Let rest for 10 minutes before cutting.

10. Cranberry Orange Cottage Cheese Muffins

Tart cranberries and fresh orange zest brighten these tender muffins, while blended cottage cheese keeps them moist for days. They make an easy grab-and-go breakfast for houseguests or a sweet addition to the bread basket.

Servings: 6 (2 muffins each)

Total time: 40 minutes

Estimated protein: About 20 grams per serving, mainly from whey protein powder and cottage cheese, with a smaller contribution from almond flour.

Ingredients

• 1 cup low-fat (2%) cottage cheese
• 2 large eggs
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted and slightly cooled
• 1/2 cup 2% milk
• 1 tablespoon finely grated orange zest
• 1/4 cup fresh orange juice
• 1 cup all-purpose flour
• 1 cup almond flour
• 2 scoops (about 60 grams) vanilla whey protein powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/4 cups fresh or frozen cranberries, roughly chopped

Instructions

1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Blend the cottage cheese until smooth. In a large bowl, whisk it with the eggs, sugar, melted butter, milk, orange zest, and orange juice.
3. In another bowl, whisk the all-purpose flour, almond flour, protein powder, baking powder, baking soda, and salt. Add to the wet ingredients and stir just until combined, then fold in the cranberries.
4. Divide the batter among the muffin cups. Bake for 18 to 22 minutes, until golden, a toothpick inserted in the center comes out clean, and the center reads at least 160°F (71°C) on a food thermometer.
5. Cool in the pan for 5 minutes, then transfer to a rack. Store in an airtight container for up to 2 days or in the refrigerator for up to 5 days.

11. Apple Cinnamon Blintz Bake

All the comfort of cheese blintzes comes without rolling a single crepe, as a sweet cottage cheese filling bakes between two layers of tender, custardy batter. Cinnamon-sauteed apples on top make it a fitting dessert or holiday brunch centerpiece.

Servings: 6

Total time: 1 hour 15 minutes

Estimated protein: About 22 grams per serving, mainly from cottage cheese and eggs, with a smaller contribution from whey protein powder.

Ingredients

For the batter:

• 4 large eggs
• 1 cup 2% milk
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted, plus more for greasing the dish
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt

For the filling:

• 2 cups low-fat (2%) cottage cheese
• 4 ounces Neufchâtel cheese, softened
• 1 large egg
• 1 scoop (about 30 grams) vanilla whey protein powder
• 3 tablespoons granulated sugar
• 1 teaspoon finely grated lemon zest

For the apples:

• 1 tablespoon unsalted butter
• 2 crisp apples, peeled, cored, and diced
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon

Instructions

1. Heat the oven to 350°F (180°C) and butter an 8×8-inch baking dish.
2. Blend all the batter ingredients until smooth and pour into a bowl. Rinse the blender, then blend all the filling ingredients until smooth.
3. Pour half the batter into the prepared dish and bake for 10 minutes, until just set.
4. Spoon the filling evenly over the baked layer, then carefully pour the remaining batter over the top.
5. Bake for 35 to 40 minutes, until puffed and golden, the center is set, and a food thermometer inserted in the center reads 160°F (71°C).
6. While it bakes, melt the butter in a skillet over medium heat. Add the apples, maple syrup, and cinnamon and cook for 6 to 8 minutes, stirring occasionally, until tender and glossy.
7. Let the blintz bake cool for 15 minutes, cut into 6 pieces, and top each with the warm apples.

12. Maple Cinnamon Cottage Cheese Ice Cream

Blended cottage cheese freezes into a surprisingly creamy, scoopable ice cream with no machine required. Maple, cinnamon, and toasted pecans give it the flavor of a fall dessert.

Servings: 4

Total time: 4 hours 15 minutes, including freezing

Estimated protein: About 22 grams per serving, mainly from cottage cheese and whey protein powder, with a smaller contribution from Greek yogurt.

Ingredients

• 1/4 cup chopped pecans
• 2 cups low-fat (2%) cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/3 cup pure maple syrup
• 1 scoop (about 30 grams) vanilla whey protein powder
• 1 teaspoon ground cinnamon
• Pinch of kosher salt

Instructions

1. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Let cool.
2. Blend the cottage cheese, Greek yogurt, maple syrup, protein powder, cinnamon, and salt for 2 to 3 minutes, until completely smooth with no curds remaining.
3. Pour into a loaf pan, cover, and freeze for 2 hours. Stir in the pecans, smooth the top, and freeze for 2 hours more, until firm.
4. Let the ice cream stand at room temperature for 10 to 15 minutes to soften before scooping. It’s best eaten within 1 week.