Cottage cheese diet plan recipes
Cottage cheese is equally useful both for healthy, and to sick people, both old men, and children.
From cottage cheese it is possible to prepare set of fine dishes.
The basic dishes for every weekday.
1st day Cottage cheese with ham and cress-lettuce
For 2 servings: 10 oz of dietary cottage cheese, 2 tbsp of pure water, 5 oz of apples, tsp of lemon juice, 1 bunch of cress-lettuce, 10 oz of potatoes, 3.5 oz of ham, salt, ground black pepper.
Cut apples into 4 pieces, cut out hardcore and chop into small pieces. Sprinkle with lemon juice. Cottage cheese mix with chopped apples and water. The cress-salad cut in little parts. 2/3 mix with cottage cheese. Add salt and pepper. Clear the potatoes and boil in salty water to readiness. Than merge water, potato together with slices of fast ham and cottage cheese lay out on plates and strew with remained cress-lettuce.
2nd day. A pout fillet with cottage cheese
For 2 servings: 7 oz of dietary cottage cheese, 3 oz of pickles, 3 tbsp of cucumber brine, 1 egg, 3 tsp of chopped parsley, 2 chunks of pout fillet (3.5 oz each), 1 tbsp of flour, 2 tsp of vegetable oil, 10 oz of potatoes, some branches of parsley and segments of lemon for an ornament, salt, ground black pepper.
Cucumbers chop and mix with cottage cheese. Add the cucumber brine, chopped egg and parsley. Add salt and pepper. Clear potato and boil in salty water to readiness. Put fillet roll in flour and to fry on warmed-up vegetable oil within 2 minutes for each side. Add salt and pepper. A pout with a boiled potato and cottage cheese lay out on plates, decorate with branches of a parsley and lemon segments.
3rd day. Vegetables with cottage cheese
For 2 servings: 14 oz of turnip-rooted cabbage, 14 oz of carrots, 3.5 oz of sugar peas, 1 tsp of vegetable oil, 2 eggs, 7 oz of dietary cottage cheese, 2 oz of American cheese, salt, ground black pepper.
Kohlrabi and carrots chop into little bricks and boil in salty water for 9 minutes, then add sugar peas and cook about 1 minute. Then throw on colander and lay out in the form for baking. Slush with vegetable oil. Egg whites separate from yolks and mix with cottage cheese and grated cheese. Egg whites shake up and add in cottage cheese mix. Add salt and pepper. Cottage cheese mix lay out on vegetables and bake in preliminary warmed-up oven at temperature of 350 F on the second shelve from above for 12-15 minutes.
4th day. Cottage cheese with a red paprika
For 2 servings: 3.5 oz of cheese, 7 oz of dietary cottage cheese, 10 oz of bell pepper, half-bunch of green onions, 1 oz of red onions, some leaves of green lettuce, salt, ground black pepper.
Cheeses rub and mix with cottage cheese, add salt and pepper. Pods of bell pepper cut into cubes. Chop green onions. 2 tbsp of red bell pepper and green onions leave for an ornament, rest of it mix with cottage cheese. Red onion clean and cut into rings. Lettuce leaves wash up, wipe out water with a napkins and spread out on plates. Lay out cottage cheese mix; strew the onion rings, remained bell pepper and green onions. Put 2 wholegrain crackers per serving.
5th day. Cottage cheese with a strawberry and oatmeal
For 2 servings: 14 oz of strawberries, 16 oz of dietary cottage cheese, 1 tsp of lemon juice, 2 oz of oatmeal cereal, pinch of sugar, vanillin on a tip of knife.
Out of 7 oz of strawberries make puree. Mix it with cottage cheese and lemon juice, add sugar and vanillin. Few the most beautiful berries leave for an ornament, other strawberry cut in slices and mix with cottage cheese. Add cereal, lay out on two plates and decorate with remained strawberries.
6th day. A cottage cheese omelet with rhubarb
For 2 servings: 4 oz of dietary cottage cheese, 2 eggs, 1 tsp of grated lemon dried peel, 1 oz of semolina, 7 oz of rhubarb, 6 fl oz of cherry juice, 3.5 oz of raspberries (can be frozen), 1/2 of butter, 1 tsp of the slashed pistachios, pinch of sugar.
Cottage cheese mix with two yolks, lemon dried peel, semolina and sugar. Leave for 10 minutes. Clean the rhubarb, cut into slices, fill in with cherry juice, bring to the boil and cook 2-3 minutes. Add a raspberry. Egg whites shake up and mix with cottage cheese mass. Half of butter warm up in a pot, lay out half of cottage cheese mass and bake on weak fire, with lid on, for 6-8 minutes. Same way bake the second omelet. Serve with juice, strew with pistachios.
7th day. Cottage cheese soup with cucumbers
For 2 servings: 10 of fresh cucumbers, cottage cheese, 12 fl oz of butter milk, pinch of sugar, 2 tsp of lemon juice, 2 tsp of grated radish, salt, ground black pepper.
Cucumbers cut long ways half-and-half, remove seeds with a spoon and rub cucumber on large grater. Radishes wash up and cut into slices. Cottage cheese mix with butter milk, half of cucumbers and radish. Make a puree out of this mixture. Add salt, pepper, sugar and a lemon juice. In puree add remained cucumbers with radish and grated radish. To each serving add 3.5 oz of bread. Besides, you can twice a day in intervals between the basic meals eat 1 orange, 1 pear and any quantity of fresh cucumbers or drink a glass juice, any quantity of mineral water or a non-fermented tea without sugar.
Except a basic dish offered by us every day you can include following products in the diet:
For a breakfast:
1 oz of corn-flakes about with 2 fl oz of milk and 1 glass of juice of grapefruit;
1 wholegrain toast with 1 oz of boiled meat, cucumber or tomato.
1 wholegrain toast with thin layer of butter or margarine and 2 tsp of jam.
For dinner:
You can make one more dish from cottage cheese;
1 wholegrain toast with thin layer of butter or margarine and 2 oz of boiled meat of crabs or crab meat imitation;
Vegetable soup with 1 tsp of grated cheese and 1 bun.
