Chef Mia

Cottage Cheese Bread | High Protein & Low Carb Delight

Looking for a quick and versatile bread option? This cottage cheese bread is not only high in protein but also low in carbs — perfect for wraps or as a pizza base! With just two simple ingredients, you can whip up a delicious, fluffy treat that’s ready in no time. Perfect for busy nights or lunchboxes!

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Easy 2-Ingredient Cottage Cheese Bread

  • Author: Chef Mia
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Description

A flourless, high-protein, low-carb bread made with just cottage cheese and eggs. Soft, tender, and incredibly versatile for wraps, pizza bases, or snacks.

Ingredients

Scale
  • 2 large whole eggs
  • 1 cup cottage cheese full-fat, reduced-fat, or fat-free; low-sodium preferred
  • 0.75 tsp garlic powder optional
  • 1 tsp Italian seasoning optional
  • 1 pinch dried oregano optional, for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Add the cottage cheese and eggs to a blender or food processor. If using, add garlic powder and Italian seasoning. Blend until completely smooth with no lumps remaining, about 30 to 60 seconds.
  3. Line a baking sheet with parchment paper and coat it lightly with cooking spray.
  4. Pour the blended mixture onto the prepared baking sheet and use the back of a spoon or spatula to spread it evenly into your desired shape. For a thicker loaf-style result, pour the batter into a small parchment-lined loaf pan instead.
  5. Sprinkle oregano or additional seasoning on top if desired. Bake for 30 to 35 minutes for thin flatbread, or up to 50 minutes for a thicker loaf, until golden brown and edges look fully set.
  6. Remove from the oven and transfer to a wire rack. Let cool completely before peeling off parchment or cutting.

Notes

For crispier bread, extend baking time by 5 to 10 minutes. Always use parchment paper coated with cooking spray to prevent sticking. To freeze, place parchment between individual portions and store in an airtight bag for up to one month. Reheat in a toaster oven at 350°F for best texture.

High Protein Creamy Chicken Noodle Casserole | Meal Prep Ready

Cozy up with this creamy chicken noodle casserole that’s loaded with flavor and protein! With shredded chicken and a rich, cheesy sauce, it’s perfect for meal prep or family dinners. Make it ahead, enjoy the leftovers, and savor the comfort! Perfect for busy nights! 🍽️

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High Protein Creamy Chicken Noodle Casserole

  • Author: Chef Mia
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Description

A hearty, creamy chicken noodle casserole made with shredded chicken breast, Greek yogurt, high protein milk, and reduced fat cheddar. Comfort food that delivers 38 grams of protein per serving and is perfect for family dinners and meal prep.

Ingredients

Scale
  • 3 cups shredded chicken breast cooked and hand-pulled, rotisserie works great
  • 8 oz wide egg noodles cooked just shy of al dente, pulled 1-2 minutes early
  • 2 cans cream of chicken soup 10.5 oz each
  • 3/4 cup plain full-fat Greek yogurt 4% milk fat, do not substitute non-fat
  • 1/2 cup high protein milk Fairlife recommended
  • 1.5 cups reduced fat shredded cheddar cheese divided 1 cup mixed in, 1/2 cup for topping
  • 1 cup frozen peas
  • 1 cup frozen diced carrots thawed before adding
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 1 cup French fried onions topping only, added right before serving to preserve crispiness

Instructions

  1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the cream of chicken soup, Greek yogurt, high protein milk, garlic powder, onion powder, salt, and pepper until smooth. Whisking helps eliminate lumps and creates an even sauce.
  3. Add the shredded chicken breast, cooked egg noodles, peas, thawed carrots, and 1 cup of the shredded cheddar to the bowl. Fold gently with a spatula until everything is coated in the sauce. Do not overmix.
  4. Pour the mixture into your prepared baking dish and spread into an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar across the top.
  5. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is fully melted, edges are bubbling, and the top has a light golden color.
  6. Remove from the oven and let the casserole rest for 5 minutes. Scatter the French fried onions over the top right before serving so they stay crispy.

Notes

Thaw carrots before mixing to avoid a watery sauce. For extra protein, swap egg noodles for Barilla Protein+ pasta or chickpea noodles. Hold off on the fried onion topping when freezing add after reheating to keep them crispy. Add a splash of milk before reheating to restore creaminess. Casserole stores in the refrigerator for up to 4-5 days and in the freezer for up to 3 months.

Smothered Chicken and Rice | Hearty One-Pan Meal

Cozy up with this smothered chicken and rice dish that’s all about comfort and flavor! This hearty one-pan meal brings together tender chicken and a creamy sauce, making it perfect for family dinners or meal prep. Plus, it packs a protein punch! Dive in and enjoy a plate of warmth and satisfaction. Perfect for busy nights or lunchboxes! 🍽️

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Smothered Chicken and Rice

  • Author: Chef Mia
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Description

Tender chicken breasts cooked in a rich, creamy gravy and served over fluffy rice. A comforting, hearty one-pan meal perfect for family dinners.

Ingredients

Scale
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • salt and pepper to taste
  • 2 cups cooked white rice prepared separately, day-old preferred
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  1. Season chicken breasts on both sides with salt, pepper, paprika, and thyme. Let rest 5 minutes to absorb seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until deep golden brown. Remove and set aside.
  3. In the same skillet, add diced onion and cook 3 to 4 minutes until softened. Add garlic and stir 1 minute until fragrant.
  4. Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to form a roux and cook out the raw flour taste.
  5. Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer and cook 3 to 4 minutes until slightly thickened.
  6. Stir in heavy cream and return chicken to the skillet. Reduce heat to medium-low and simmer 15 to 20 minutes until chicken reaches an internal temperature of 165 degrees F and sauce has thickened. Add a splash of broth if sauce becomes too thick.
  7. Serve chicken and gravy over cooked rice. Garnish with fresh parsley and serve immediately.

Notes

For extra flavor, add a splash of white wine after cooking the onions. If sauce becomes too thick, thin with additional chicken broth. For a spicier version, add a pinch of cayenne to the seasoning mix. Rice should be cooked separately before starting the chicken.

Ranch Chicken Veggies | Slow Cooker Comfort Meal

Looking for a cozy dinner that practically cooks itself? This Ranch Chicken and Veggies dish features juicy chicken thighs simmered with tender potatoes and carrots, all enveloped in a rich, creamy ranch sauce made from cottage cheese. It’s a high-protein, family-friendly meal perfect for busy weeknights or make-ahead prep. Dive into this comfort food that’s sure to warm your heart! 🍽️

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Ranch Chicken & Veggies with Cottage Cheese

  • Author: Chef Mia
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Description

Juicy slow cooker chicken thighs, baby potatoes, and thick-cut carrots simmered in a creamy ranch cottage cheese sauce. A high-protein, family-friendly crockpot dinner with minimal prep.

Ingredients

Scale
  • 1.5 lb boneless skinless chicken thighs
  • 1 lb baby potatoes leave whole if small, halve if large
  • 3 large carrots peeled and sliced into thick coins, about 3/4 inch
  • 0.75 cup full-fat cottage cheese
  • 1 packet ranch seasoning mix about 1 oz
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 cup low-sodium chicken broth
  • salt and black pepper to taste
  • fresh parsley for garnish

Instructions

  1. Add the chicken thighs, baby potatoes, and sliced carrots to the bottom of your slow cooker. Season lightly with salt and black pepper.
  2. In a small blender or food processor, combine the cottage cheese, ranch seasoning packet, garlic powder, onion powder, and chicken broth. Blend until completely smooth, about 30 to 45 seconds.
  3. Pour the blended cottage cheese mixture over the chicken and vegetables. Use a spoon to gently toss everything so it is lightly coated.
  4. Place the lid on and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. Chicken is done when it reaches 165°F internally and shreds easily with two forks.
  5. Shred the chicken directly in the crockpot using two forks, then stir everything together so the sauce coats the potatoes and carrots. Taste and adjust seasoning. Garnish with chopped fresh parsley and cracked black pepper before serving.

Notes

Always blend the cottage cheese completely smooth before adding it to the crockpot to achieve a creamy sauce. Cut carrots thick to prevent them from turning mushy. Add a splash of broth when reheating leftovers. Stores in the refrigerator up to 4 days or freezer up to 3 months.

Cream Filled Pizzelles (trubochki)

Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. #olgainthekitchen #pizzelles #trubochki #dessert #pastry #creamhorns #cannoli #recipes

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Cream Filled Pizzelles (Trubochki)

  • Author: Chef Mia
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Description

Creamy, elegant and beautifully shaped waffle-like pastry filled with the best condensed milk filling. These are very popular during holidays, weddings and all kinds of special events. They will become a staple in your home!

Ingredients

Scale
  • 4 large eggs – room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 2 tablespoons grapeseed oil , (vegetable ok too – use melted cooled butter for crispier results)
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour , – sifted

Instructions

  1. Preheat pizzelle maker while you make the batter. In a medium bowl, with an electric mixer, beat 4 eggs, 1/4 cup granulated sugar and 1/4 tsp salt on high speed until eggs are lightened in color and sugar is dissolved (about 2 minutes).
  2. Add the rest ingredients: 2 tbsp oil, 1/2 tsp vanilla extract and 1 cup sifted all-purpose flour. Beat everything together until flour is all mixed in, on low for about 1 min.
  3. With help of 1 tbsp measuring spoon, spoon batter onto each pizzelle design, close the lid, bake for 18-20 seconds or until dark golden (I count slowly to 18) and quickly but gently take baked pizzelles off using disposable fork. Different pizzelle makers might take as long as 60 seconds to bake each pizzelle. Working quickly, wrap the hot pizzelles around the wooden stick that comes with pizzelle maker. (You have to work fast, otherwise the pizzelles will cool and break when you try to make cylinder shape). Repeat with remaining batter. Single-layer on a baking sheet or tray to cool and dry. (Do not stack these in more than 1 layer while drying. They will become soggy and get squeezed, losing the round shape).
  4. To make the filling: In a medium bowl, with an electric mixer, beat 8 oz cream cheese on high speed (about 1 min). Add in 1/3 cup sweetened condensed milk and 1/4 tsp vanilla extract and beat for 1 minute. Lastly, add 8 oz frozen cool whip and continue beating until filling becomes thick and smooth (2-3 minutes on high). Fill a piping bag with cream and fully pipe each pizzelle (both ends). For final touch, dust with 1 tbsp powdered sugar. Refrigerate until ready to serve.

Notes

Avoid soggy pizzelles: Use melted unsalted butter instead of oil in batter ingredients to make them not as soft. (Oil tends to keep baked goods more on the softer side). Single-layer baked pizzelles and cover on top (to protect from lint) with paper towel or napkin until pizzelles are dry (4-5 hrs). These can be baked ahead of time and filled days later. *If you want the pizzelles to stay crispy until serving, I would suggest filling them just before serving. Like all cakes, when you fill these ahead of time, especially with heavy cream filling, they will become moist and soggy over time.

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