Question:
Ideas for ricotta cheese!
Help! I noticed some eat ricotta cheese since it is a good source of protein. Given that I won't exactly be stuffing it into pasta shells or manicotti (lol), what do you guys do with it? I'd love some ideas. I just bought a carton and am ready to try something yummy! — Kate G. (posted on March 16, 2003)
March 16, 2003
i was so pleased to discover that i could have the inside of stuffed
shells!!! so far i have no ideas for you but it is a wonderful way to get
the protein! good luck and keep up the good work.
— nan K.
March 16, 2003
I make lasagne without the noodles. I use a jar of spaghetti sauce, spread
it on the bottom of a casserole dish. Mix the ricotta cheese with
mozzerella, parmesan, 1 egg and some spices (garlic and italian herbs),
then spread it over the spaghetti sauce. I cover with more sauce, some
mozzerella and parmesan cheese and bake it at 350 until the top gets golden
brown. I cut it into 1/2 cup pieces and store it in gladware or ziploc
containers in the freezer. This way I always have a high protein meal that
I just have to warm in the microwave! I lived on this and protein shakes
from about 6 weeks to 3 months post op! I've also heard that you can
sprinkle cinnamon and splenda on the cheese and just eat it. I've mixed it
with some vanilla and splenda and used it with fruit inside a crepe. Yummy!
Good luck!
— JoAnn B.
March 16, 2003
I also eat it with cinnamon, splenda, and vanilla. Tastes a little like
the inside of a cannoli. Also, the lasgna without noodles idea is cool.
You can also add a layer of cooked, ground turkey meat. I think I'll have
to try that myself!!
— PaulaM
March 16, 2003
Well the first thing that came to my mind was what I used to do...take some
ricotta cheese, stir in some grate Parmesean or Romano cheese and dip with
carrot sticks. I'd use 1/4 cup of ricotta, and it was a good way to get a
protien and veggie in at the same time. Check at www.epicurious.com for
more ideas....Linda Bates (pre-op)
— Linda B.
March 16, 2003
I take a tin foil pan, put in some tomato sauce add the ricotta, a sprinkle
of grated cheese and some shredded parmigiana or mozzarella on top. Bake..
the best dinner in the world. Five months out 92 down.
— Steve B.
March 16, 2003
I use spagetti squash, it is a great veg, no calories and put it in a dish
with sauce, ricotta, grated cheee and bake it, tastes like bake ziti
— joan S.
March 16, 2003
i am 5 weeks out and have a leak so have not been able to eat since the day
before my surgery...DANG do these recipes sound good!! I like the idea
about noodleless lasagna...and that would be good spread over a small peice
of garlic bread! Can we have garlic bread with "I can't belieive it's
not butter" ? hmmmmm!
— roryleigh
March 16, 2003
It's really good with chicken breasts. I take skinless boneless chicken
breasts and pound them out fairly thin (about 1/4 to a 1/2 inch thick) and
cook it in just a bit of olive oil. take a ladel of jarred spaghetti sauce
and spread it over the bottom of a baking dish. Layer the chicken on top
of that. Stir together sauce, ricotto (or cottage) cheese, moz and some
parmesan (all to taste). Pour over chicken and back until bubbly. Top
with some more moz cheese last 5 to 8 minutes of cooking. Yummm!
— [Deactivated Member]
March 16, 2003
For the noodless lasagnes, I have replaced the noodles with eggplants or
zuchini slice the long way (I usually lightly pan those after dipping in a
light coating of parmisian on a non stick pan, but don't cook them all the
way through just mostly). Then I put together just like a lasagna, just
replacing the noodle with the vegetable. Its very good!
— [Deactivated Member]
March 20, 2003
I love these other ideas...but mine is a sweat treat. Take 1 container of
ricotta, 1 container of fat free cool whip and 1 box of sugar free pudding
(make the pudding of course) mix them all together until well blended.
It's great!! I love it. I was having it for breakfast because I can't
stand yogurt!! Or you can have it for a sweat snack!
— Kara B.
March 20, 2003
I mix about a 2/3 cup of ricotta (the skim milk kind) with about 2 tbsp. of
sugar free red raspberry preserves (Smuckers makes one) and a little
splenda or equal if you like it a little sweeter. Stir and microwave for
about a minute. This is a good breakfast for me. I also sometimes add
cinnamon and splenda to my ricotta. Early post-op I used to just pour a
little spaghetti sauce over ricotta and warm it in the microwave, it tasted
like I was eating Italian food without the pasta.
— Michele C.
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