3 recipes found
Place eggs in a saucepan and add enough water to cover them by about 1 inch.
Bring to a boil, then turn off heat and cover. Let stand for 10 to 12 minutes, then transfer eggs to an ice water bath until cooled, 5 to 10 minutes. Peel eggs and set aside.
Add cottage cheese, yogurt, and mayonnaise to a food processor; blend to combine. Add the hard boiled eggs, pulse to incorporate the eggs. Transfer the mixture to a bowl. Stir in the minced celery, and onion. Season with salt and pepper.
Bring a large pot of salted water to boil. Add pasta and cook until tender with a bite, about 7 minutes.
Meanwhile in a food processor or high-powered blender add cottage cheese, Cheddar cheese, Parmigiano Reggiano, Cheddar cheese powder, Worcestershire, Dijon, and milk. Season with salt and pepper. Blend until smooth.
Drain pasta, and return pasta to pan. Pour in cheese sauce. Add everything bagel seasoning; stir to combine. Serve immediately.
Place eggs, cottage cheese, oats, protein shake, baking powder, cinnamon, and vanilla, in order, into the jar of a high-powered blender (such as a Vitamix®). Blend until smooth.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray.
Pour batter into small pancakes. Before the batter begins to set, push the batter around to scramble the pancakes. Flip and fluff the pancakes, and cook until they acquire some golden color in places, 3 to 5 minutes.