3 recipes to help add a dollop of extra protein to breakfast, lunch and dinner

Cottage cheese pancakes

There’s a lot to love about this wholesome, family-friendly breakfast that’s as quick and easy to pull off as it is satisfying. These high-protein, low-fat cottage cheese pancakes are made with just a few simple ingredients, cook up fluffy and actually taste good.

If it sounds too good to be true, I assure you it’s not.

The crisp edges, soft, tender center and wholesome, subtly sweet flavor make them worth waking up 15 minutes earlier on a weekday to whip up a batch.

Enjoy them with a drizzle of maple syrup, switch it up with a dollop of fruit jam or go for another boost of protein with some Greek yogurt and fresh fruit. 

Servings: 2; makes 8 (3-inch) pancakes 

Ingredients

• ½ cup old-fashioned oats
• ½ cup cottage cheese
• 2 large eggs
• 1/8 teaspoon kosher salt
• Maple syrup, jam, or sliced berries, for serving

Directions

Place oats, cottage cheese, eggs and salt in a blender and process on high speed until well-combined, about 30 seconds.

Heat a large nonstick frying pan over medium heat. Working in batches, add the batter in 2-tablespoon portions, spacing them evenly apart. Cook until the pancakes are set around the edges and deep golden-brown on the bottom, 2 to 3 minutes (this batter won’t bubble up like traditional pancake batter). Gently flip the pancakes with a thin spatula and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat, cooking the remaining batter. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey or jam.

Leftovers can be refrigerated in an airtight container for up to 5 days.

— Kelli Foster, TheKitchn.com

High-protein tomato soup

Few things are more comforting to me than a big, warm bowl of soup. Creamy tomato soup is a classic for a reason, and when you pair it with grilled cheese, it’s like a hug in a meal. When I don’t want to turn to a canned option, a recipe I found on TikTok will do the trick.

How to make it 

This quick and easy soup recipe requires just three ingredients: 1 cup of marinara sauce, 1 cup of cottage cheese and 1 cup of broth.

To make, simply add the ingredients to a blender and blitz them together until smooth. Then, pour the mixture into a saucepan and heat it over medium heat for about 5 to 10 minutes, stirring occasionally. Finally, pour the soup into a bowl, and serve it up with whatever you like.

An honest review

Making the soup couldn’t be easier. In fact, it took me about 10 minutes from start to finish. Visually, it looked and smelled good, although I did notice the oil from the sauce pooling at the top. (I used Rao’s Creamy Marinara sauce, which is made with butter, but this could potentially be avoided if you use a different sauce.) I topped the soup with a few leaves of fresh basil and dug in.

The soup has a good, rich flavor, thanks to the ingredients of the sauce (Italian peeled tomatoes, cream, Parmigiano-Reggiano and onions, to name a few). The cottage cheese boosts the cheesy flavor even more, but it also adds a bit of tartness and a puckery mouthfeel. Still, it’s creamy and makes a nice weekday lunch. And at 26 grams of protein per cup, it’s an easy way to sneak some extra protein in without thinking about it too much.

A few tips

• Swap for bone broth: For more protein you could swap in bone broth, which can contain 8 to 15 grams of protein per serving.
• Top with croutons: If you’re not feeling a grilled cheese or are looking for something lighter, a few croutons sprinkled on top would add a lovely crunch.
• Try flavored sauces: Classic marinara is a great start, but you could amp up the flavor with a funky flavored sauce. I’m curious to try this recipe with Sauz Miso Marinara next time.

— Alexandra Foster, TheKitchn.com

Cottage cheese twice-baked potato

When I came across this twice-baked potato recipe by content creator @graceelkus — who also is The Kitchn's former deputy food editor — that’s stuffed with cottage cheese and inspired by Martha Stewart’s baked potatoes, I was instantly curious. She touted them as being “perfectly fluffy,” so naturally I had to try out the recipe for myself. Here’s how it went.

How to make them

The recipe starts with Martha Stewart’s baked potato cooking method. First, take a couple of Yukon Gold potatoes (as many as you’d like to make), and bake directly on the rack of a 325 F oven for 90 minutes.

Once the potatoes are done cooking, split them down the middle and mash the inside of the potato with a fork (be sure to leave the skin intact). To each potato, add a spoonful of cottage cheese, a sprinkle of cheddar cheese, some chopped chives and pepper to taste. Mix it all together and push it back into the potato skin so everything is compact. Finally, sprinkle more cheddar cheese on top and bake for another 20 to 25 minutes. Top with more chives and enjoy.

An honest review

The interior is super-fluffy, and the cottage cheese and cheddar cheese add a delicious salty bite that, when combined with the chives, results in a sour cream and onion vibe. The potato skin on the outside provides a slightly crispy chew.

If you’re not the biggest fan of cottage cheese (I’m not!), you can’t really tell, aside from the visual look. Its texture is masked by the light and fluffy potato interior.

A few tips

• Add different mix-ins: Change the flavor profile to whatever you prefer. Swap out the chives for rosemary, or throw in some bacon bits.
• Keep a close eye on them: While the suggested cooking time is 90 minutes, that may vary based on the size of your potatoes and your oven. Check them periodically to ensure they’re fully cooked.

— Alexandra Foster, TheKitchn.com