Tomato Salad
Simple Tomato Salad
Light, fresh, creamy, and totally addictive – this Tomato Salad has it all. It tastes like summer in a bowl and is the perfect lunch, side dish, or even light dinner along with some crusty bread or chicken. It’s also great for gatherings. Easily scalable, it travels well and pairs well with everything from grilled chicken to burgers. It also brings a beautiful pop of color to the table. It’s vibrant, summary, and indulgent without the guilt of heavier dishes. This Tomato Salad brings it all, without any fuss.
High in protein, easy to make, and full of good-for-you ingredients. The juicy, sweet tomatoes are the perfect companion to the cool, creamy and rich Daisy Cottage Cheese, known for its minimal ingredients and fresh taste. The fresh basil adds a burst of herby, peppery brightness and the sweet acidity of the balsamic glaze enhance the flavors of the tomatoes and cottage cheese.
Tomato Salad Ingredients
- Cherry Tomatoes (1 1/2 pounds, halved): Bursting with fresh summer bite-sized flavor, low in calories, and full of vitamin C and antioxidants.
- Salt & Fresh Cracked Black Pepper (1 teaspoon, each): The classic combination that enhances the flavors of other ingredients.
- Extra Virgin Olive Oil (2 tablespoons): Slightly green gold in color and rich in healthy fats, it is less processed than regular olive oil and adds a delightful floral flavor to the tomatoes.
- Fresh Basil (1/2 cup, sliced or torn): Provides vibrant fresh minty, peppery flavor and a pop of color contrast for the tomatoes.
- Daisy Cottage Cheese (2 cups): The secret ingredient to this tasty salad, it adds a boost of protein and creamy deliciousness that is the perfect complement to the acidity of the tomatoes. Together they create a symphony in your mouth!
- Balsamic Glaze (2-3 tablespoons): Adds a burst of sweet acidity, helping balance the olive oil.
Substitutions, Variations, and Tips
- Grape tomatoes or chopped heirloom tomatoes may be used as an alternative to cherry tomatoes.
- Regular olive oil may be used instead of extra virgin olive oil.
- Other fresh herbs may be used rather than basil.
- Any balsamic vinegar or other kind of vinegar may be used as an alternative to balsamic glaze.
- Feel free to add a few tablespoons of finely sliced green onions or scallions, if desired.
- Thinly sliced red onions will add a zesty flavor to the tomatoes.
- Cucumbers are a great complement to tomatoes. Feel free to add a cup of diced up cucumbers to the salad.
- Grilled chicken is also a great accompaniment, turning this light salad into a heartier meal.
How To Make Tomato Salad
- Sprinkle tomatoes with salt and pepper. Chill 10 minutes and then drain.
- Add olive oil and basil. Toss gently to combine.
- Spoon cottage cheese over tomatoes and drizzle with balsamic glaze.
Extra Protein Scrambled Eggs
Extra Protein Scrambled Eggs
Delicious, quick, healthy, and ready in about 5 minutes—what more could you ask for at breakfast? Adding cottage cheese makes the eggs creamy and fluffy while boosting the protein content, turning this into a powerhouse breakfast with 20 grams of protein per serving! Naturally low carb, it fits nicely into many lifestyles and dietary needs.
Personalized Eggs? Yes, Please!
Scrambled eggs are easily customizable by adding your favorite flavors.
Want richer eggs? Try adding extra cheese such as shredded cheddar, Swiss, Parmesan, or crumbled goat cheese.
Craving a smoky flavor? Add crispy bacon bits or cooked, crumbled sausage.
Prefer a fresh twist? Top with a sprinkle of fresh herbs, such as finely diced chives, scallions, tarragon, basil, or a dollop of pesto.
Feeling spicy? Add a dash of hot sauce, a sprinkle of crushed red pepper flakes, or top with fresh, drained Pico de Gallo.
Need to sneak in some veggies? Try adding cooked, diced peppers, mushrooms, asparagus, or chopped spinach.
Or mix and match! Some great combinations include:
- Goat cheese with asparagus and ham
- Blistered tomatoes with bacon and cheddar
Extra Protein Scrambled Eggs Ingredients
- Eggs (4 large): The superfood that is the base of our recipe.
- 1/8 teaspoon kosher salt: Enhances the flavors of savory foods.
- Fresh cracked black pepper (1/4 teaspoon): Adds a floral, spicy note to the eggs.
- Daisy Cottage Cheese (1/2 cup): Adds an extra boost of protein and makes the eggs creamy and fluffy.
Substitutions, Variations, and Tips
- Both straight-from-the-container and blended cottage cheese work well in this recipe. To blend, pulse in a food processor or use an immersion blender.
- For easier egg cracking, gently tap on a flat surface, like the kitchen counter.
- Use a fork instead of a whisk to beat the eggs—it helps make them extra fluffy.
- Cook in a nonstick skillet for best results, with or without added butter or cooking spray.
- Keep the heat low to avoid overcooking.
- Customize with your favorite cooked veggies, herbs, cheeses, meats, or spices.
- Don’t over-stir! Gently pull the eggs from the edges toward the center using a rubber spatula every few seconds. Stop cooking when the eggs are mostly set but still slightly shiny. They’ll continue cooking off heat.
How To Make Extra Protein Scrambled Eggs
- Whisk together the eggs, salt, and pepper.
- Lightly coat a nonstick pan with cooking spray and heat over medium-low.
- Once warm, add the eggs. Slowly scrape them toward the center as the bottom begins to set, creating soft folds.
- When the eggs are just starting to set, spoon in the cottage cheese and gently fold it in. Cook for about 2 minutes total, until just set. Remove from heat and serve immediately.
Light Cannoli Dip
Light Cannoli Dip
Fans of cannoli will love this light treat. This Light Cannoli Dip is easy to make and is fluffy and delicious. It comes together in only 5 minutes with only 5 pantry ingredients. Made with Daisy Cottage Cheese as the base, it has less than half the calories, fat, and carbs of most cannoli dips.
It pairs well with your favorite fresh fruit, waffle cones, graham crackers, and cookies. It is perfect for any occasion from parties to holidays to after-school snacks.
Mix it up! The dip is easily customizable. You can mix-up the flavor profile by using other zests and extracts and nuts like pistachios. You can also add cinnamon and cranberries for the holidays. For a slightly tangier dip, you can add a tablespoon of Daisy Sour Cream. This Light Cannoli Dip is easily doubled and can be made ahead of time.
Light Cannoli Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): Provides the creamy base of the dip and allows the dip to be lighter than traditional cannoli dip.
- Powdered Sugar (1 tablespoon): Adds a tiny bit of sweetness to the dip.
- Vanilla Extract (1 teaspoon): Enhances the flavor of the other ingredients.
- Fresh Orange Zest (1 teaspoon): Highly flavorful, it adds a burst of citrusy goodness to the dip without adding liquid to the dip.
- Mini Chocolate Chips (2 teaspoons): Brings a touch of chocolaty sweetness and texture to the dip.
Substitutions, Variations, and Tips
- Lime zest or lemon zest may be substituted for orange for a similar citrusy flavor.
- Almond extract may be used in place of vanilla extract.
- A dash of cinnamon and nutmeg may be added for a holiday twist.
- Chopped nuts, seeds, or chopped dried fruit may be added in place of the chocolate chips.
- Chocolate cannoli dip? Yes, please! To make the dip chocolate flavored, add ½ teaspoon of unsweetened cocoa powder. Or for chocolate hazelnut twist, add a teaspoon of chocolate hazelnut spread.
- White chocolate or butterscotch chips may be used in place of chocolate chips…just make sure you grab the mini version.
- Finely chopped chocolate bar may be used in place of the chocolate
- For a tangy twist, try adding a tablespoon of Daisy Sour Cream.
- This dip can be made ahead of time, or even the day before, and is easily doubled or tripled.
- Best if chilled for 30 minutes before serving.
- Light cannoli dip may be stored in the refrigerator for up to 4 days.
How to Make Light Cannoli Dip
- Process cottage cheese in food processor or blender until completely smooth (about 1 minute). Transfer to bowl.
- Gently fold in the remaining ingredients.
- Garnish with additional mini chocolate chips, if desired. Serve with your favorite dippers.
Honey Walnut Cottage Cheese Spread
Honey-Walnut Cottage Cheese Spread
Looking for a fall twist on bagel spreads? Try making your own with Daisy Cottage Cheese. Not only is it easily customizable, it is also two-thirds lower in fat than cream cheese. Making your own spread is a snap with only a few ingredients.
Easily customizable, you can pick your favorite flavors and add to the protein packed creamy goodness of the cottage cheese. The flavor combos are endless.
Honey-Walnut Cottage Cheese Spread Ingredients
- Daisy Cottage Cheese (1 cup): The cottage cheese provides the protein-packed base of the spread.
- Honey (1 tablespoon): Adds a tiny bit of sweetness.
- Light Brown Sugar (1 tablespoon): Adds a tiny bit of sweetness with a slight caramel flavor.
- Cinnamon (1/4 teaspoon): Rich and warm, this spice tastes like fall. It adds flavor to the spread.
- Chopped Walnuts (3 tablespoons): Adds flavor and texture to the spread.
Substitutions, Variations, and Tips
- Try adding other additions such as a dash of nutmeg or ginger.
- Agave, corn syrup, or artificial sweetener may be used in place of honey.
- Dark brown sugar may be used in place of light brown sugar.
- Pecans or other nuts may be used in place of walnuts.
- While perfect for spreading on bagels, toast, or crackers, you can also enjoy it as a fruit or cookie dip.
How to Make Honey-Walnut Cottage Cheese Spread
- Process cottage cheese, honey, brown sugar, and cinnamon in food processor until smooth (about 1 minute).
- Transfer the mixture to a bowl. Fold in walnuts. Cover and chill for at least 30 minutes.
- Garnish with additional honey, cinnamon, and walnuts, if desired. Enjoy on bagels, toast, or crackers. Refrigerate leftovers.
Chicken Tinga Tacos
Chicken Tinga Tacos
Simple and spicy, these Chicken Tinga Tacos are a delicious and easy Mexican dish featuring shredded chicken in a smoky, tangy tomato and chipotle sauce. It is the perfect balance of smoky heat and tangy sweet sauce coating juicy, tender chicken.
Tacos are the crowd-pleaser that everyone enjoys and that are easily customizable to suit individual tastes. Rich, spicy and hearty, Chicken Tinga Tacos are easily doubled or tripled. The Chicken Tinga can be made ahead saving valuable time when entertaining, or for those busy weeknights when you need something hearty, filling, and quick. Chicken Tinga Tacos are perfect Taco Tuesdays, tailgating, game nights, movie nights, get-togethers, potlucks, and parties. Serve alongside chips, salsa, and guacamole for an easy meal that feeds a crowd.
Chicken Tinga Taco Ingredients
- Olive Oil (1 tablespoon): Perfect for sautéing onions.
- Sweet Yellow Onion (1 cups, thinly sliced): Mild and crisp with a touch of sweetness, the natural sugars allow for the perfect caramelization and are one of the main components of the sauce. They balance the acidity of the tomatoes. Vidalia’s are the perfect onion for tinga sauce.
- Minced Garlic (3 teaspoons): Pairs perfectly with tomatoes and onions, it’s another of the main flavors in the tinga sauce.
- Canned Fire-Roasted Tomatoes (5 ounce can): Picked and packed at the peak of ripe perfection to be the freshest tasting year-round, they are the smoky, acidic base of flavor of the sauce.
- Chipotle Peppers in Adobo Sauce (3, with sauce): Smoky, sweet, and spicy, they give the tinga sauce the signature flavor.
- Ground Cumin (1/2 teaspoon): A main staple Mexican spice, it adds a warm, earthy, and nutty flavor to the sauce.
- Dried Mexican Oregano (1 teaspoon): Twice as potent as regular oregano, it has a more pungent flavor citrusy lime flavor with a hint of heat.
- Kosher Salt (1/2 teaspoon): Less refined than other types of salt, it has a pure salty flavor without aftertastes.
- Chicken Broth (1 cup): Adds a rich, complex flavor to the sauce and thins it out.
- Shredded Rotisserie Chicken (3 cups): Found in the deli section of most grocery stores, it is a great shortcut for chicken tacos.
- Tortillas (8 6-inch): White or yellow corn tortillas work well for this recipe. Flour tortillas will also work well.
- Chopped Fresh Cilantro (2 tablespoons): Many people love this signature herb in Mexican cooking which tastes like a fresh burst of citrus, lemon, and pepper. However, some people find the taste more soap-like, due to genetics. Fresh parsley may be used in place of cilantro.
- Pico de Gallo (2/3 cup): Found premade in most produce sections, it’s made with fresh tomatoes, onions, cilantro, and lime juice, it adds a nice fresh taste and a textural contrast to the chicken in the tacos. It is fresher and less wet than salsa, making it the perfect topping for tacos.
- Daisy Sour Cream (1 cup): Adds a rich and creamy component to the tacos. It helps balance the spiciness of the tinga sauce.
Substitutions, Variations, and Tips
- Butter may be used in place of olive oil to sauté the onions.
- White or red onions may be used in place of the yellow onion and will add a slightly hotter, spicier flavor. Add a teaspoon of sugar if using a less sweet onion to replace some of the natural sugar found in the sweet yellow onions.
- Regular diced tomatoes may be used in place of fire-roasted tomatoes. Try adding ½ teaspoon of smoked paprika to keep the smokey flavor.
- Regular oregano may be used in place of Mexican oregano.
- Spice it up the tinga sauce by adding a dash of hot sauce, a sprinkle of red pepper flakes, fresh diced jalapeno, ancho chili powder, or smoked paprika.
- Fresh parsley may be used in place of cilantro.
- Drained salsa or picante may be used in place of Pico de Gallo.
- You can make your own Pico de Gallo by mixing 4 diced Roma tomatoes, ½ cup diced white or red onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator.
- Try adding additional toppings to your tacos such as crumbled cotija or queso fresco cheese, sliced green onions, cubed avocado, and lime wedges.
How to Make Chicken Tinga Tacos
- Heat olive oil and onions in a large skillet over medium heat. Cook until soft, stirring often (about 5 minutes). Add garlic and cook another minute.
- Pulse tomatoes and chipotles in food processor until almost smooth. Pour into onions and garlic.
- Add cumin, oregano, salt, and chicken broth. Bring to a simmer and let cook for 15 minutes.
- Add the shredded chicken to the sauce. Cook another 10 minutes until the chicken is heated through.
- Warm tortillas per package directions. Add the chicken tinga mixture to the tortillas. Top with fresh cilantro, Pico de Gallo, and a dollop of sour cream.
Cottage Cheese Stuffed Avocado
Cottage Cheese Stuffed Avocado
This Stuffed Avocado is filled with healthy fats and protein and is big on flavor. It combines the classic pairing of avocado, tomato, and cottage cheese. Coming in at under 250 calories, it makes the perfect quick and easy lunch or snack.
With only three high-quality ingredients, this quick snack or lunch comes together in under 5 minutes. The hardest part is removing the pit from the avocado.
Stuffed Avocado Ingredients
- Avocado (1 ripe): Available year-round, avocados have a nutty flavor and buttery texture. Any variety of avocado will work in this recipe.
- Daisy Cottage Cheese (1/2 cup): Creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. It is low in sugar and big on taste.
- Pico de Gallo (1/4 cup): A classic Southwest mixture made with tomatoes, onions, jalapeno, lime juice, cilantro, and touch of salt. It adds a fresh burst of flavor and acidity. You can find fresh Pico de Gallo in your grocery produce section.
Substitutions, Variations, and Tips
- Avocados are ripe when they have a slightly firm (not hard) feeling when pressed. They should not be too soft or mushy. The color of the avocado also slightly darkens as it ripens. Between the feel and color, you can easily tell if the avocado is ready to eat.
- To half the avocado, run a knife around the parameter of the avocado pressing in until you feel the pit. Slightly twist the two halves to easily separate. To remove the pit, slightly press the knife into it and pull. The pit should give and pull out as you pull the knife back.
- While store-bought Pico de Gallo is recommended for this recipe for time savings, you could also make your own. To make fresh Pico de Gallo, mix 4 diced Roma tomatoes, ½ cup diced onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator for up to a few days.
- Strained salsa or picante may be used in place of the Pico de Gallo. Try citrus salsas for a twist on flavor.
- If you like your food a little spicier, drizzle the avocados with hot sauce or sprinkle with fresh cracked black pepper.
How To Make Stuffed Avocado
- Cut avocado in half and remove pit.
- Fill center of each half with cottage cheese.
- Top with Pico de Gallo and serve immediately.