Dinner Recipes « Clean & Delicious

Healthy Turkey Spinach Lasagna with Cottage Cheese

Dani Spies — Fri, 26 Sep 2025 14:53:21 +0000

This Healthy Turkey Spinach Lasagna is a hearty, protein-packed dinner the whole family will love. Made with lean ground turkey, spinach, and creamy cottage cheese, it’s lighter than traditional lasagna but still rich, cheesy, and satisfying. Perfect for weeknight dinners, meal prep, or feeding a crowd.

Cottage cheese is one of my favorite ways to sneak more protein into meals. It’s rich, creamy, and incredibly versatile — I use it in everything from Cottage Cheese Pancakes to Creamy Cottage Cheese Alfredo. In this lasagna, it replaces ricotta, adding a boost of protein while keeping the layers light and silky. Paired with lean ground turkey and spinach, it turns a classic into healthy comfort food that’s hearty, cheesy, and nourishing.

Another bonus? This lasagna tastes even better the next day, making it a go-to meal prep recipe. The lean turkey and cottage cheese keep it light, while the spinach sneaks in extra greens (and no one ever complains!). For more cozy dinners that double as meal prep, try my Ground Turkey Chili or Stuffed Bell Peppers — both are family favorites.

Pro Tip: Cottage cheese is an easy high-protein swap for ricotta in any lasagna. It cuts down on calories and fat while adding more protein — keeping you fuller, longer. Try it in baked pasta dishes or even use it to make high protien scrambled eggs for extra creaminess.

Key Ingredients in this Turkey Spinach Lasagna

Here’s what makes this spinach turkey lasagna with cottage cheese both healthy and delicious (see the full recipe card below for exact amounts):

Time Saving Tip! To keep this recipe quick and easy, I am using no-boil lasagna noodles. There is no need to cook them in advance, which is super convenient and fuss-free.

Lean ground turkey – A lighter, high-protein alternative to beef. You can also swap in ground chicken.
Cottage cheese – Adds creaminess and a protein boost (I prefer Good Culture’s low-fat option).
Mozzarella + Parmesan – If possible, I highly recommend buying a block of mozzarella and shredding it yourself. Not only will it have better flavor, but it also melts beautifully; Parmesan adds a sharp, salty flavor.
Baby spinach – Packs in extra nutrients without overpowering the lasagna – such an easy way to sneak in your greens. Frozen spinach works too—thaw and squeeze out liquid.
Jarred marinara sauce – I always look for brands with less than 4 grams of sugar per serving. Michaels of Brooklyn is one of my favorites.
Oven-ready noodles – a huge time-saver, as there is no need to pre-cook the noodles. Any brand will work, but I used this one when I tested this recipe.

How to make Healthy Lasagna with Cottage Cheese

Now comes the fun part—layering up your lasagna! It’s a simple process of building layers of sauce, noodles, a cheesy filling, and turkey until you’ve got a pan full of deliciousness, ready to bake. Don’t worry if it’s not perfectly neat; once it comes out of the oven all bubbly and golden, no one will care, and it’ll taste amazing!

Preheat the oven to 350°F, then lightly coat a 9×13-inch baking dish with cooking spray. Spread 1 cup of tomato sauce evenly over the bottom.

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, stirring often. Add ground turkey, Italian seasoning, oregano, salt, and pepper. Cook until browned, breaking up the meat as it cooks.

In a large bowl, mix cottage cheese, eggs, half of the mozzarella, half of the Parmesan, and spinach until well combined.

Stir in 2 cups of tomato sauce (reserve the rest) and 1 cup of water, and set aside.

Layer lasagna: place three noodles side by side, then spread ⅓ of the cottage cheese mixture, 1/3 cup sauce, and another three noodles. Repeat twice more.

Finish with three noodles, the remaining sauce, and the rest of the cheese.

Cover with foil and bake for 30 minutes. Uncover and bake 5–7 minutes more, until cheese is melted and bubbly.

Garnish with parsley and extra Parmesan. Let rest for 15 minutes before slicing and serving.

Recipe Tips

Drain excess liquid: If your turkey or spinach releases a lot of moisture while cooking, drain it off so your lasagna doesn’t turn out watery.
Shred cheese fresh: Freshly grated mozzarella and parmesan melt creamier and give the lasagna a better texture.
Rest before serving: It’s essential to let the lasagna sit for 15 minutes after baking. This helps it set so the slices hold together.
Double the recipe: This lasagna freezes great! Bake one now and save the other for a quick future dinner. To reheat straight from frozen, cover with foil and bake for 40–50 minutes.

Healthy Turkey Spinach Lasagna with Cottage Cheese Video

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Healthy Turkey Spinach Lasagna with Cottage Cheese

Healthy Turkey Spinach Lasagna with Cottage Cheese is a hearty, protein-packed dinner the whole family will love. Made with lean ground turkey, spinach, and creamy cottage cheese, this easy baked lasagna is lighter than the traditional version but still rich, flavorful, and satisfying. Perfect for weeknight dinners, meal prep, or feeding a crowd.

Course DINNER, meal prep

Cuisine American, Italian

Prep Time 15

Cook Time 35

Resting time 15

Total Time 1 5

Servings servings

Calories 386kcal

Author Dani Spies

Ingredients

1 tablespoon olive oil
6 cloves garlic, chopped
1 pound lean ground turkey
1.5 teaspoons Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon black pepper
24 ounces low fat cottage cheese, (I love this one)
2 eggs
8 ounces part skim mozzarella cheese, shredded
4 ounces grated Parmesan cheese
5 ounces baby spinach
32 ounces marinara sauce (I love Michael's of Brooklyn)
9 ounces oven-ready lasagna noodles, (I used this exact brand)

Instructions

Preheat the oven to 375℉ and adjust the oven rack to the middle position.
Spray a 9” x 13” baking dish with cooking spray and layer one cup of the marinarasauce into the bottom of the dish, spreading it evenly with the back of a spoon.
Add olive oil to a large skillet and heat over medium heat. Toss in chopped garlic and saute for about a minute, stirring often.
Add the ground turkey, Italian seasoning, oregano, salt, and pepper. Break up the meat as it cooks, cooking until lightly browned and cooked through. Stir in two cups of red sauce (you will have one remaining), and a half cup of water. Simmer for five minutes and then turn off the heat.
In a large mixing bowl, combine cottage cheese, eggs, half of the mozzarella, half of the parmesan cheese, and baby spinach. Stir well.
Place three sheets of lasagna noodles side by side, in your sauce lined pan. Top with ⅓ of the cottage cheese mixture, followed by ⅓ cup of the sauce, and three more lasagna sheets. Repeat this process two more times.
Top off with three last lasagna sheets, the remaining red sauce, and the remainder of the cheese.
Cover with foil; bake for 35-40 minutes. Uncover and bake for an additional 8-10 minutes until cheese is melted through and lightly browned over the top. Garnish with fresh parsley and extra parmesan. Let it stand for about 15 minutes before cutting and serving.

Video

Notes

Make Ahead Option: You can assemble the turkey spinach lasagna a day in advance! Layer everything in the baking dish, cover it tightly with foil, and refrigerate. When ready to serve, bake as directed, adding a few extra minutes if the dish is chilled straight from the fridge. This is perfect for busy weeknights or when you want dinner ready to go with minimal effort.

Nutrition

The post Healthy Turkey Spinach Lasagna with Cottage Cheese appeared first on Clean & Delicious.

Sheet Pan Roasted Carrots and Baby Potatoes

Dani Spies — Thu, 26 Jun 2025 19:58:16 +0000

These Sheet Pan Roasted Carrots and Baby Potatoes are the kind of simple, feel-good side dish that works just as beautifully on a holiday table as it does on a busy weeknight. Roasted with olive oil, garlic, and herbs, the veggies become perfectly tender on the inside and golden and caramelized on the edges—packed with so much flavor with hardly any effort! Just toss everything on a sheet pan and let the oven do the work. It’s an easy, no-fuss side you’ll want to make again and again.

I can’t resist an easy vegetable side dish that is special enough for your Thanksgiving table but simple enough for a weeknight meal. And these Sheet Pan Roasted Carrots and Baby Potatoes check all the boxes! They are quick to make, super nutritious, budget-friendly, and, of course, delicious!

I take my veggie side dishes very seriously! Whether I’m creating a healthy alternative to green bean casserole, maple cinnamon roasted kabocha squash, or these roasted sheet-pan carrots and potatoes, I always test my recipes in a few different ways.

I’ve found it’s often little tiny tweaks that can make a recipe go from good to great and turn someone into a lifelong vegetable fan! So let me share the secret to perfecting this recipe… It’s all about how you cut your veggies!

The carrots tend to cook a little faster than the potatoes, so you want to cut the carrots slightly larger than the potatoes. I prefer to cut the potatoes into thick coins instead of slicing them in half. This ensures they all cook at the same rate, which results in perfectly tender vegetables that are golden brown on the edges.

Ingredients You’ll Need

To make things even easier, I’ve included a quick visual of the simple ingredients you’ll need. It’s surprising to see how little it takes to pull together a flavorful, healthy, homemade side dish.

Carrots: I like to look for nice thick carrots ot make this recipe. Remember, you want them to be slightly bigger than your potatoes, so slice them on a slight angle and keep them nice and chunky.
Baby potatoes: I tested this recipe with both red and yellow baby potatoes. The good news? They were both delicious, so use what you can find. Be sure to slice them into thick coins, rather than cutting them in half. This allows the carrots and potatoes to cook at the same speed, ensuring they have nice, crispy, golden edges.
Olive oil: A little goes a long way – you need just enough to create a light coating on your vegetables.
Sea salt: If you’ve ever made my crispy oven-roasted potatoes (which are SO good!), you know that I never salt my potatoes before cooking them. Salt pulls the water out of your vegetables, causing them to steam instead of roast when cooking. If you want crispy, golden edges, hold off on the salt before roasting and then generously season your carrots and potatoes with a good-quality sea salt once they are done cooking. Trust me on this one!
Fresh thyme: I love, love, love fresh thyme… it brings an earthy, herby touch that screams fall holiday table! You can leave the sprigs whole or strip off the leaves before adding. If fresh thyme is not available, simply swap some dried ground thyme.

HEALTHY EATING TIP from your favorite health coach
Did you know that incorporating root vegetables (like carrots and potatoes) into your diet is an easy and effective way to curb a sweet tooth naturally? It’s true! These naturally sweet and starchy veggies are rich in complex carbohydrates and fiber. This helps keep your blood sugar stable and satisfy those cravings in a gentle, nourishing way. It’s one of my favorite clean-eating tricks!

How to Make Roasted Carrots and Baby Potatoes

Alright, let’s do this! Blink and you might miss it—this recipe comes together in no time and will have everyone excited to eat their veggies.

Toss the carrots and potatoes in a bowl with olive oil, pepper, and thyme—notice, no salt just yet!

Spread the vegetables in a single layer on a baking sheet, making sure they don’t overlap. Bake for 30 minutes until tender and golden. There’s no need to toss unless you want to.

Sprinkle with sea salt, plate them up, and serve.

Ways to Serve Roasted Vegetables

There are so many ways to enjoy your sheet pan carrots and baby potatoes. Our family loves them with Grilled chicken and a light green salad for an easy weeknight meal. And they are also delicious with breakfast! Whenever I have leftovers, I’ll add them to a healthy breakfast frittata or pair them with a high-protein egg and cottage cheese scramble.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Sheet Pan Roasted Carrots and Baby Potatoes

Sheet Pan Roasted Carrots and Baby Potatoes are the weeknight hero you didn’t know you needed! With just one pan, a handful of budget-friendly ingredients, and minimal prep, you’ve got a healthy, colorful side that’s bursting with flavor. It’s simple enough for busy nights, yet tasty enough to earn a spot on your holiday table!

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165kcal

Author Dani Spies

Ingredients

1 pound carrots 2-4 carrots, depending on their size
1 pound baby potatoes sliced into thick coins
1 tablespoon olive oil
1/4 teaspoon black pepper
A few sprigs of fresh thyme
1/2 teaspoon sea salt

Instructions

Preheat oven to 400°F and move the rack to the middle position.
Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!

Video

Nutrition

The post Sheet Pan Roasted Carrots and Baby Potatoes appeared first on Clean & Delicious.

Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Dani Spies — Fri, 30 May 2025 23:42:34 +0000

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheet pan side dish that’s not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

If a pumpkin and a sweet potato had a baby, it would be kabocha squash (aka Japanese pumpkin)! It has a naturally sweet and nutty flavor, but the texture is slightly denser and drier than that of other winter squash varieties. So while everyone else is roasting up butternut squash during the fall and holiday season, I’ll be over here whipping up my cinnamon-spiced kabocha squash.

Not only is it insanely delicious (and lower in carbohydrate than most other winter squash varieties) but it’s also one of the easiest to work with. Why, you ask? Because the skin gets super soft and tender once cooked, it’s completely edible – meaning there’s no peeling required! #yourwelcome

Sometimes I’ll roast my kabocha squash chunks with curry powder, and my husband often requests this velvety, nourishing kabocha soup — but when I want something extra special, I go straight for this recipe! Is it the cinnamon that makes me swoon? Or is it the drizzle of rosemary maple butter right at the end? I think it’s probably both… but you’ll have to decide for yourself.

Trust me when I tell you that this simple side dish deserves a spot on your holiday table, but it’s also easy enough for a Tuesday night.

Ingredients You’ll Need

If you’re like me and you like a visual before you jump into a recipe, here it is! Most of these ingredients you probably have on hand. Just make sure ot grab fresh rosemary and your kabocha next time you pop into the grocery store.

Prepping Your Kabocha

After testing multiple ways of cutting into a kabocha squash, I have discovered the two most important steps to make this process as easy as possible.

Pop the squash in the microwave for 2–3 minutes to soften the skin slightly. This will make cutting much easier because you won’t have to wrestle with a hard exterior.
You must use a high-quality, sharp chef’s knife for cutting. This isn’t the time to reach for a dull, whimpy knife. You need something strong and reliable. This 7-inch chef’s knife is my go-to whenever I’m working with Kabocha. You want to use something like this, trust me!

Slice it in half from top to bottom or horizontally and scoop out the seeds with a spoon.

Then Ilike to cut it into wedges before chopping it into these fun bite-sized chunks.

Toss those playful chunks with avocado oil, cinnamon, and salt – and pop them into the oven.

Roast them until tender and golden brown (no need to flip!)

This is the secret sauce my friend! Combine the butter and maple syrup in a small bowl and microwave for 20–30 seconds, or until melted. Stir in the freshly chopped rosemary and then right before serving…

Drizzle the maple butter over the top and finish with a generous pinch of flaky sea salt (Maldon is my go-to choice for flaky sea salt). Holy cow!! Sit back and swoon because it’s just SO good.

Ways to Serve Your Squash

This winter squash is a beautiful side dish on any holiday table! But when I’m looking for a quick, no-brainer healthy dinner for my family, I pair it with cast-iron chicken thighs. It’s the perfect cozy combo.

If I’m lucky enough to have leftovers, I eat them for breakfast right alongside scrambled eggs with hidden cauliflower rice. Kabocha and eggs are the perfect combo, and this veggie, fiber, and protein-packed breakfast is to-die-for.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that's not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

Course side dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 25

Servings servings

Calories 129kcal

Author Dani Spies

Ingredients

3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
1 tablespoon avocado oil
1 heaping teaspoon cinnamon
1/2 teaspoon sea salt plus more for finishing
2 tablespoons butter
2 tablespoons maple syrup
2 teaspoons fresh chopped rosemary

Instructions

Preheat your oven to 425°F and adjust the rack to the center position. On a rimmed baking sheet, toss the squash with olive oil, cinnamon, and salt until evenly coated. Spread the squash out in a single layer, leaving a little space between each piece—this helps them brown and roast evenly on all sides.
Roast for 25 minutes (no need to flip!) or until the bottoms are golden brown and the squash is fork tender.
While the squash is cooling, add the butter and maple syrup into a small bowl and pop into the microwave for 20-30 seconds or until melted. Stir in the fresh chopped rosemary.
Transfer the roasted squash to a serving dish and drizzle with maple butter. Top with a fat pinch of sea salt and enjoy!

Video

Notes

Storing Leftovers

To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.

Nutrition

The post Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter appeared first on Clean & Delicious.

Sautéed Broccolini with Fresh Lemon and Garlic

Dani Spies — Tue, 20 May 2025 13:48:31 +0000

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

I’m always trying to find easy ways to get more veggies on the table, and I’ve discovered that Broccolini (sometimes called baby broccoli, but not the same as sautéed broccoli) is about as quick and easy a veggie side dish gets!

Unlike most vegetables, there’s no chopping required and very little prep work (just trim the ends). Plus, it cooks in under 20 minutes. Yep! That’s why sauteed broccolini has pretty much become my veggie bestie – I make this recipe for holidays (because it’s just that good!) and I’ll whip it up on a busy Tuesday night (because it’s just that simple).

HEALTHY EATING TIP
As a health and weight loss coach, I can’t help but mention that broccolini is a nutrient powerhouse! It’s rich in vitamins A, C, and K, supports immune health, and is full of fiber and antioxidants that help fight inflammation and support healthy digestion. So it’s delicious and nutritious – total win-win!

Ingredients You’ll Need

I love seeing a visual of the ingredients that go into a recipe before I start cooking! Plus, these simple everyday ingredients are so beautiful, I just had to share a photo.

How to Make Sautéed Broccolini

Ok, here we go! Don’t blink because this recipe comes together faster than you can, “OMG, That’s So Good!”

Heat olive oil in a nonstick skillet and add the garlic and red pepper flakes with a pinch of salt.

Toss the broccolini with the seasoned oil and then pour a few tablespoons of water into the pan and…

Pop on a lid! This is the secret to making super tender broccolini. I’ve tried to skip this step in the past, but I always end up with tough stems. Taking a few minutes to steam the broccolini right in the pan is the secret to super-tender broccolini – trust me on this – you don’t want to skip it.

Remove the lid and cook for an additional couple of minutes, ensuring all excess water has evaporated from the pan.

Give it a squish of fresh lemon and top with some Parmesan cheese (totally optional, but highly recommended!).

Helpful Tips + Tricks

Trim the ends: Broccolini often has thin, tender stems. If this is the case, there is no need to trim them other than cutting off any dried bits from the bottom. However, if they are super thick towards the bottom, they can become woody (similar to asparagus and broccoli), so be sure to cut any that look thick and dry.
If the garlic starts to burn, turn down the heat and add an extra splash of water to the pan. The goal is not to brown the garlic; instead, you want the garlic to become opaque, tender, and fragrant.
Steam briefly: I know I mentioned this above, but it’s worth mentioning again! This is the secret sauce to making tender broccolini. Once I started making my broccolini this way, I never looked back.
Resist the urge to overcook: So many people think they don’t like vegetables simply because they haven’t had them prepared the right way. You want to cook your broccolini until tender and vibrant. If you cook it for too long, it will turn a muddy brownish-green color, and the taste will be slightly bitter. Then you’ll think you don’t like broccolini when, in reality, you do—you just don’t like overcooked broccolini.

How To Serve Your Broccolini

Let’s first acknowledge that eating this with a fork straight from the pan totally works and is hard to resist!

But when it comes to building a meal, I often serve this alongside my crispy cast-iron salmon for a quick weeknight meal. And also highly recommend pairing it with my Creamy Cottage Cheese Alfredo Pasta for a simple, family-friendly meal that’s packed with protein, fiber, and healthy carbs. It’s seriously fall-down-delicious.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Sautéed Broccolini with Fresh Lemon and Garlic

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Calories

Author Dani Spies

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic thinly sliced
1/4-1/2 teaspoon red pepper flakes
2 bunches broccolini trimmed, halved lengthwise if thick (about 12 ounces)
1/4 teaspoon sea salt plus more to taste
1/4 cup water
2 tablespoons fresh lemon juice

Instructions

Heat olive oil in a 12-inch skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Cook for 30 seconds, then add the broccolini with another pinch of salt and gently toss for 1 to 2 minutes, or until the broccolini is lightly coated with the oil.
Add the water, cover the pan, and cook for 8-10 minutes, tossing occasionally, or until tender and vibrant green. This will create steam in the pan and help the broccolini stems soften.
Remove from the heat, toss with lemon juice, and season well.
Serve with extra lemon slices and Parmesan cheese if desired!

Video

Notes

Storing Leftovers

Refrigerate: Let the sautéed broccolini cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheat: For the best texture, warm it in a skillet over medium heat with a splash of water until heated through. You can also microwave it in 30-second bursts until heated through.
Avoid freezing: Broccolini becomes mushy when frozen and thawed, so it’s best enjoyed fresh or straight from the fridge.

The post Sautéed Broccolini with Fresh Lemon and Garlic appeared first on Clean & Delicious.

30-Minute Lemon Chicken Soup with Orzo

Dani Spies — Fri, 25 Apr 2025 14:54:18 +0000

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Made with shredded chicken, fresh vegetables, plenty of dill, and a squeeze of lemon, it gets its creamy, silky broth from a couple of eggs — no cream or butter needed. Packed with protein and perfect for meal prep, this cozy soup is ideal for a quick weeknight dinner or a nourishing lunch.

This lemon chicken orzo soup is everything you want in a fresh, cozy, protein-packed meal it’s light yet hearty, simple yet full of fresh flavor, and nourishing without feeling heavy. It’s like my classic chicken noodle soup got a glow up; and tastes like sunshine and cozy hug both jumped right into a bowl. The orzo adds the perfect tender bite, while the eggs create a silky broth that feels rich and satisfying, all without any cream or butter.

Featured Review

This is a really easy recipe that tastes fresh and bright and you can taste the love. My picky husband really enjoyed the creaminess from the eggs. Would be really tasty with brown rice too. Definitely putting this one in the rotation.
Stephanie

Add your review

I love making this on those in-between days when it’s not quite winter anymore, but still too chilly to fully embrace salads and smoothies. It’s the kind of soup that feels both nourishing and energizing with a burst of brightness. Oh, and did I mention that its also insanely delicious!? Yep! It’s SO good.

Ingredients you’ll need

This lemon orzo chicken soup recipe is filled with simple, healthy, everyday ingredients. Here’s a note on the key ingredients that make this soup shine:

Make it your own! Swaps & Variations:

Make it vegetarian: This one is for all of my plant based friends! Swap the chicken for canned chickpeas or white beans and use vegetable broth instead of chicken broth.
Use rice instead of orzo: Orzo is a tiny rice shaped pasta. But if you don’t east gluten, you can swap in some brown or white rice work. I suggest cooking it on the side and then add it to the bottom of the bowl before serving.
Change the greens: Try baby kale or chopped Swiss chard in place of the spinach. Really andy light leafy green will be delicious.
Go egg-free: I teetsed this recipe bother with and without the eggs in the broth. Persoanlly, I love the rich velvety texture the eggs create but the soup is equally delicious without them. If you skip the eggs, you get a bright lemony broth that is a but lighter but every bit as delicious.
Flavor booster: While this soup is delightful just the way it is, my Italian heritage can’t resist Parmesan, lol. If you happen to have a Parmesan rind in the cheese drawer – toss it in – you wont be disappointed.

How to make lemon chicken soup with orzo

Start this recipe by heating olive oil in a large soup pot over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender. Add the broth and bring to a simmer.

Sauté the veggies.

Pour in the broth.

Next, stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente. Stir in the chicken and remove from the heat.

Stir in the orzo.

Stir in the chicken.

Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble. Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy.

Slowly add the soup to the whisked egg.

Add the egg mixture back to the soup pot and stir until creamy.

Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Serving suggestions

This lemon chicken soup with orzo is plenty filling, so I like to keep it simple with a slice of crusty bread. Sourdough is my favorite with this dish.
For a soup and salad combo, try my easy Greek salad, a healthy Caesar salad or mixed greens with my homemade creamy balsamic dressing.

How to store and freeze this soup

To store: Keep leftover soup in an airtight container in the fridge for up to 4–5 days. Reheat on the stove or in the microwave. If the orzo thickens the soup as it sits, just add a splash of broth to loosen it up.

To freeze: Let the soup cool completely, then transfer to a freezer-safe container. For best results, freeze without the orzo to avoid it getting mushy. Freeze for up to 2 months. When ready to eat, thaw in the fridge, reheat, and stir in freshly cooked orzo if needed.

WATCH & LEARN! LEMON CHICKEN SOUP WITH ORZO VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Creamy Lemon Chicken Soup with Orzo

This light and easy lemon chicken orzo soup is bright, healthy, and ready in just 30 minutes! Layered with shredded chicken, fresh vegetables, lemon juice, and plenty of dill, this recipe utilizes a couple of eggs to create a light, creamy broth without using any cream or butter. It's packed with protein and perfect for a quick weeknight meal, as well as great for meal prep.

Course soup + stew + chili

Cuisine American

Diet Low Fat

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 332kcal

Author Dani Spies

Ingredients

1 tablespoon olive oil
1 cup celery diced (2 stalks)
1 cup carrots peeled and diced (1 large or two medium carrots)
1 cup yellow onion diced (half an onion)
2 fat garlic cloves chopped
8 cups low-sodium chicken broth
1 cup whole wheat orzo
3 cups shredded chicken breast I use rotisserie
2 eggs
1/2 cup fresh lemon juice about three lemons
2 cups baby spinach roughly chopped
2 tablespoons fresh dill chopped
Salt and pepper to taste

Instructions

Heat olive oil in a large soup pot (5.5 quarts) over medium heat. Add celery, carrots, onion, garlic, and a fat pinch of salt. Sauté for 8-10 minutes, or until the vegetables are fragrant and tender.
Add the broth and bring to a simmer.
Stir in the orzo. Continue to simmer for 6-8 minutes, stirring periodically, until the orzo is al dente.
Stir in the chicken and remove from the heat.
Whisk the eggs and lemon juice in a spouted cup or small bowl. Slowly whisk in a scoop of the soup mixture into the egg mixture, going very slowly to ensure the eggs don’t scramble.
Next, SLOWLY add your warmed egg mixture back to the soup pot, stirring constantly, until smooth and creamy. Finish by stirring in your spinach, salt, pepper, and dill, and adjust seasonings to taste. Serve and enjoy!

Video

Nutrition

The post 30-Minute Lemon Chicken Soup with Orzo appeared first on Clean & Delicious.

Curry Chicken Salad with Raisins & Greek Yogurt

Dani Spies — Tue, 15 Apr 2025 12:35:06 +0000

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It’s delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

This curry chicken salad is loaded with flavor, packed with protein (21 grams per serving!), and easy to throw together. It has become a regular for lunch!

I am a chicken salad fanatic and am forever testing different recipes! I’ve made classic chicken salad, avocado chicken salad, cranberry walnut chicken salad, and Sonoma chicken salad (to name a few!). But this new recipe for curry chicken salad brings a whole new twist to the chicken salad game—it’s the perfect blend of savory(chicken), sweet (raisins), and a little spice(curry!).

Plus, we get a double dose of protein (which is a win since I’ve been looking for easy high-protein lunch ideas since hiring a fitness coach last year). Using Greek yogurt instead of mayonnaise, we lighten the salad, boost the protein, and create a super satiating meal that will support lean muscle and keep you full for hours.

I love spooning a generous scoop into crisp lettuce cups for a quick and easy lunch. Even better? Layer this salad on top of my cottage cheese flatbread to build a super high-protein wrap (so good!).

Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Let’s just chat about the ingredients that really make this chicken salad stand out!

Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
With crackers or pita chips: Serve as a dip-style appetizer or snack.
Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

Print

Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course Main, salad
Cuisine American
Diet Gluten Free

Prep Time 10 minutes
Total Time 10 minutes

Servings 4 servings

Calories 206kcal

Author Dani Spies

Ingredients
2 cups cooked chicken, diced
1 celery rib finely diced (1/4 cup)
1/4 cup red onion finely diced
2 tablespoons raisins
¼ cup roasted and salted cashews roughly chopped
2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
½ cup plain low-fat Greek yogurt
1 tablespoon mayonnaise
1 clove garlic crushed
1.5 teaspoons curry powder can add more to taste
1 tablespoon lime juice
1/4 teaspoon sea salt

Instructions
In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.

In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Notes
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition
Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

The post Curry Chicken Salad with Raisins & Greek Yogurt appeared first on Clean & Delicious.

High Protein Cottage Cheese Pizza Bowls (27g!)

Dani Spies — Wed, 12 Mar 2025 10:07:39 +0000

Cottage cheese pizza bowls are a healthy, high-protein lunch (or dip!) that delivers 27 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They’re quick, easy, delicious, and perfect for meal prep.

Hi. My name is Dani, and I am slightly obsessed with cottage cheese recipes. This is why I can barely contain my excitement about these easy and delicious cottage cheese pizza bowls! They are protein-packed and layered with all the flavors of your favorite slice. Seriously, this is the perfect way to level up your pizza game.

This recipe combines creamy cottage cheese with Italian spices, marinara sauce, shredded mozzarella cheese, and your favorite toppings (many people like pepperoni, but I prefer onions, peppers, and olives!). You can bake them in the oven for a bubbly, golden finish or use the microwave for a super quick and convenient option. Enjoy them with a spoon, or serve them as a dip. I love scooping them up with some raw veggies and pita chips; it’s so good!

Why I Love Cottage Cheese! As a health, wellness, and weight loss coach who is also on a personal fitness journey – I am always looking for quick and convenient ways to bump up my protein intake. Protein (especially when paired with fiber) can be a great way to help you feel satiated after eating, which makes it a lot easier to resist reaching into the snack drawer, lol! It’s also great for supporting lean muscle mass.

I use it to make a ton of protein-packed recipes. Some of my favorites include turkey bolognese sauce (without the heavy cream), fluffy high-protein pancakes, and this cottage cheese and egg flatbread.

Everything You’ll Need

Use all your favorite pizza toppings to make this healthy pizza bowl recipe! Here’s what I like to use, but feel free to swap in ingredients that you like best:

Key Ingredients

Cottage Cheese is the base for these high-protein pizza bowls! I tried this recipe with full-fat, non-fat, and low-fat cottage cheese (FYI, I love the brand Good Culture ). I enjoyed the low-fat variety best as it was thick and creamy but not too rich. I noticed that other variations blend the cottage cheese beforehand to smooth out the curds. This is always an option, but I never do it because I love the texture the curds add to the pizza bowl.
Marinara Sauce gets blended in with the cottage cheese. I always opt for store-bought marinara because it’s quick and convenient. While there are a handful of great brands to choose from, Cucina Antiqua is one of my favorites because it’s made with good-quality ingredients while being lower in sugar than most store-bought marinara options (you would be surprised at how much sugar some store-bought marinara can have!)

How to Make a Cottage Cheese Pizza Bowl

Start by combining cottage cheese, Parmesan, half of the marinara sauce, and seasonings. Stir in half of the toppings as well.

Put everything into an oven-safe bowl (I use this one) and then layer on the remaining marinara sauce before sprinkling the cheese over the top.

Finish with the rest of your pizza toppings and seasonings! I also love a sprinkle of red pepper flakes for some heat.

Now, you can either bake your cottage cheese pizza bowl in the oven or pop it in the microwave for lunch or dinner in a flash!

How to Store Leftover Pizza Bowls

Refrigeration: Allow the pizza bowls to cool completely before storing. Place a top on the container or cover tightly with plastic wrap and refrigerate for up to 3-4 days.
Reheating: Reheat in the microwave for about 1-2 minutes or in the oven at 350°F until the cheese is melted and bubbly again (about 20 minutes).

More Cottage Cheese Recipes to Try

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

High Protein Cottage Cheese Pizza Bowls (27g!)

Cottage cheese pizza bowls are a healthy, high-protein lunch or dinner idea that delivers 20 grams of protein per serving. These cheesy pizza bowls have gone viral on TikTok (you will soon see why!) and are a low-calorie alternative to pizza night. They're quick, easy, delicious, and perfect for meal prep.

Course Main

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Servings servings

Calories 230kcal

Author Dani Spies

Ingredients

1.5 cups low-fat cottage cheese, I love this brand
1/3 cup low sugar marinara sauce (divided), I used this one
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 cup chopped black olives, divided
1/4 cup diced bell pepper, divided
1/4 cup diced onion, divided
1/4 cup shredded mozzarella cheese
pinch red pepper flakes

Instructions

Combine cottage cheese, parmesan, 1/4 cup marinara sauce, garlic powder, and Italian seasoning. Stir in half of the black olives, chopped bell pepper, and chopped onions.
Divide the mixture amongst two oven-safe containers (I use this one). Top each container with one tablespoon of marinara sauce and sprinkle two tablespoons of shredded mozzarella over the top of each.
Divide the remaining olives, peppers, and onions and sprinkle over the top of each bowl. Add an extra sprinkle of Italian seasoning over the top and red pepper flakes.
Bake at 425 F for 10-12 minutes. If you’d like to, brown the top, you can finish it under the broiler for an extra minute. Alternatively, you and microwave the pizza bowl for 1 1/2-2 minutes.
Serve with crackers, pita chips, or fresh chopped veggies for dipping.

Notes

- Make Ahead: You can prep the ingredients ahead of time and store them in the fridge for up to a day, making it easy for busy nights.

- Use a Microwave-Safe Dish: If you’re using the microwave, make sure your dish is microwave-safe and avoid using metal. The same goes for the oven.

Nutrition

The post High Protein Cottage Cheese Pizza Bowls (27g!) appeared first on Clean & Delicious.

Super Quick Avocado Toast with Hard Boiled Egg

Dani Spies — Wed, 26 Feb 2025 22:16:18 +0000

Topping your avocado toast with a hard-boiled egg is a quick, easy, and convenient way to give this healthy breakfast an extra pop of protein! Make your eggs in advance and enjoy a simple, nutritious, two-minute, no-cook meal that packs 15 grams of protein without the fuss!

Who doesn’t love avocado toast? It’s at the top of the list when I want a quick, healthy, and delicious breakfast (my cottage cheese breakfast toast is another fan favorite!). But, if you are like me and trying to add more protein to your breakfast, avocado toast just isn’t enough. This is why I love making my avocado toast topped with hard-boiled eggs!

Of course, you can also top your avocado toast with scrambled, poached, or an over-easy egg, but nothing beats the ease and convenience of hard-boiled eggs. You can make them in advance and adjust the cooking time depending on how hard or soft you like the yolks (you can use my step-by-step guide for easy-to-peel hard-boiled eggs here). Personally, I love a jammy yolk—but that’s just me!

Adding an egg to your avocado toast creates a more balanced breakfast (or grab-and-go snack) packed with protein, healthy fats, and fiber—the perfect meal to support healthy eating habits.

Ingredients you’ll need

You only need a few simple ingredients to create this well-balanced breakfast toast!

Toasted Bread: I love to use sourdough bread when making avocado toast. It provides a crispy, tangy base with a chewy texture that complements the toppings. I also love sprouted bread as well.
Ripe Avocado: The star of the show! This adds a rich, creamy texture and is packed with healthy fats, fiber, and essential nutrients. A ripe avocado should be slightly soft when gently pressed but not mushy. If your avocado is too firm, let it ripen at room temperature for a day or two.
Fresh Lemon Juice: A small squeeze brightens up the avocado with a hint of acidity while helping prevent browning.
Hard-boiled eggs: A great source of protein and nutrients, making this meal more filling and balanced. If you want even more protein, skip the yolks and add a few extra egg whites.
Everything Bagel Seasoning: A flavorful blend of sesame seeds, garlic, onion, and poppy seeds that adds the most satisfying crispy crunch and depth of flavor.
Sea Salt: Enhances the natural flavors of the avocado and eggs while bringing out the seasoning blend. This is my favorite brand.
Extra-Virgin Olive Oil: While optional, a drizzle over the top adds richness and boosts heart-healthy fats.

Variations

Avocado toast is so versatile! There are so many ways to change up the flavor profile while still enjoying this healthy breakfast toast. Here is some inspiration.

Seasonings: Try different seasonings to change things up! If you’d like to add some heat, sprinkle with red pepper flakes. For some smokiness, sprinkle a pinch of smoked paprika over the top. It’s also delicious with a sprinkle of sesame seeds or crumbled seaweed over the top.
Toppings: Add extra toppings for different textures and flavors! Want more greens? Top your toast with microgreens, arugula, or fresh herbs. Try adding crumbled feta or goat cheese for a tangy twist. Or, drizzle hot honey or balsamic glaze on top for a sweet-savory contrast.
Add Vegetables: Sliced or cherry tomatoes, pickled red onion, baby spinach, sliced radish, or cucumbers can boost flavor, texture, and nutrition.

How to make avocado toast with hard-boiled egg

Make easy-to-peel hard-boiled eggs. You definitely want to do this in advance! This is the beauty of hard-boiled eggs. They can hang out in the fridge, ready to go when you are. Plus, they are such an easy and convenient source of protein. If you need a reminder on how to do this, follow my no-fail hard-boiled eggs guide (it won’t let you down!).

Mash the Avocado: Scoop the avocado into a small bowl, mash, and season.

Add to Toast: Spread the mashed avocado over the toast and top with egg slices! Add some seasoning and enjoy.

Easy ways to add more protein to avocado toast:

This breakfast, as it stands, delivers 15 grams of protein, which is amazing. However, I try to start my day with a bit more protein, so here are some easy ways to bump the protein in your avocado toast.

Add a couple of extra hard-boiled egg whites, but skip the yolks. Egg whites are pure protein, so it is easy to bump up your protein without adding more fat.
Sliced turkey is another excellent option. It’s quick, convenient, delicious, and protein-packed.
Serve some turkey bacon on the side. Lower in fat and higher in protein than traditional bacon, it’s the perfect pairing for avocado toast.
I make my chicken and apple sausage patties with ground chicken. They’re easy to make, delicious, and protein-packed.
Sprinkle on some seeds. Hemp, chia, and pumpkin seeds are all excellent plant-based protein options.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Avocado Toast with Hard Boiled Egg

Topping your avocado toast with a hard-boiled egg is a quick, easy, and delicious way to give this healthy breakfast an extra pop of protein! You could opt for poached or fried eggs, but hard-boiled eggs are just so quick and convenient. Make your eggs in advance and enjoy a simple, nutritious, two-minute, no-cook meal that packs 15 grams of protein without the fuss!

Course BREAKFAST, snack

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings serving

Calories 412kcal

Author Dani Spies

Ingredients

1 slice (38 grams) toasted sourdough bread* see notes
1/2 medium (60 grams) ripe avocado
Small squeeze of fresh lemon juice
1 hard-boiled egg** see notes
Sprinkle of Everything Bagel Seasoning
Sea salt, to taste
Optional: Drizzle extra-virgin olive oil

Instructions

Scoop avocado in a small bowl. Using the back of a fork, mash the avocado until smooth but still a bit chunky—season with sea salt and lemon juice.
Spread the mashed avocado over the top of the toast.
Cut the hard-boiled eggs into round slices and then layer them on the mashed avocado.
Finish with a sprinkle of everything bagel seasoning and a drizzle of extra virgin olive oil, if desired. Enjoy!

Notes

*I find sourdough and sprouted grain bread to have the best texture for avocado toast as they are nice and hearty. But you can, of course, use any bread you love or prefer.

**Make your hard-boiled eggs in advance if you want to keep this meal quick and convenient. See my fail-proof guide for how to make easy-to-peel hard-boiled eggs here.

Nutrition

The post Super Quick Avocado Toast with Hard Boiled Egg appeared first on Clean & Delicious.

Creamy Turkey Bolognese with Cottage Cheese

Dani Spies — Wed, 19 Feb 2025 15:24:38 +0000

Healthy Turkey Bolognese Sauce with Cottage Cheese is a rich, creamy, protein-packed pasta sauce that is family-friendly and perfect for busy weeknights. This cottage cheese pasta sauce is quick and easy to make and great for meal prep. Serve it over spaghetti squash, zucchini noodles, or lentil pasta for a delicious, nutrient-dense meal that delivers 26 grams of protein per serving and plenty of fiber.

Cottage cheese is my secret weapon when creating light, healthy meals packed with protein! I’ve used it to make Creamy Cottage Cheese Alfredo Sauce (without the cream), fluffy protein-packed pancakes, a high-protein pizza bowl, cottage cheese breakfast toast, high-protein lasagna, and it’s the star of the show in this delicious ground turkey bolognese (aka, turkey meat sauce)!

Simply blend cottage cheese with your favorite tomato sauce and some Italian seasoning, and you have the base for a delicious, healthy bolognese sauce.

My husband says, “This healthy cottage cheese pasta recipe is comfort food at its best!” Plus, it’s super quick to make—30 minutes, and dinner is served.

Why You’ll Love This Recipe:

High in Protein – Thanks to lean ground turkey and cottage cheese, this sauce packs in the protein, helping you feel satisfied for hours.
Rich & Creamy Without Heavy Cream– The cottage cheese blends beautifully into the sauce for a creamy texture without the need for heavy cream. So delicious!
Easy & Quick – Ready in about 30 minutes, this meal is easy enough to make on a bus weeknight.
Great for Meal Prep – It tastes even better the next day and freezes well, so it’s an ideal recipe for your weekend meal prep.

Ingredients you’ll need

This turkey bolognese recipe uses simple, everyday ingredients you may already have. Here’s everything you’ll need to make it:

Extra Virgin Olive Oil – For sautéing the onion and garlic. A little goes a long way!
Onion & Garlic – These are flavor powerhouses! Sautéing them together builds a deep, rich base for the sauce.
Crushed Red Pepper (Optional but Recommended!) – Adds a little kick to wake up all the flavors. If you like it mild, you can skip it!
Lean Ground Turkey – I highly recommend using 93/7 ground turkey instead of the extra-lean (99% fat-free) version. The little bit of fat adds way more moisture and flavor! Want to mix things up? You can also use ground chicken, lean beef, or even ground bison.
Parmesan Cheese – A little bit of nutty, sharp, cheesy goodness! Did you know that one ounce of Parmesan has 11 grams of protein?! It’s a small but mighty ingredient.
Cottage Cheese – The secret ingredient! I like low-fat cottage cheese because it keeps things light, creamy, and protein-packed without being overly heavy. Blend it for a smooth sauce, or leave it as-is for little pockets of creamy goodness.
Marinara Sauce – Rao’s Marinara Sauce is my absolute go-to when using a store-bought sauce! It’s made with high-quality ingredients, no added sugar, and has that homemade taste without any effort. But of course, you can use any marinara you love!
Italian Seasoning – A must-have for that classic Italian flavor. If you don’t have any on hand, mix up some dried oregano, basil, and thyme.
Salt & Pepper – Simple but essential! These two work together to intensify all the flavors in the sauce. This is my favorite everyday sea salt.
Fresh Basil Leaves – The perfect finishing touch! Adds color, freshness, and a little pop of flavor right at the end.
Pro Tip: Let the sauce simmer! Even just an extra 10 minutes of cooking time deepens the flavor and makes everything come together beautifully.

Recipe Tip: You can serve this turkey bolognese over various noodle options! Choose a lentil or chickpea pasta for even more protein and a good fiber boost. Or kick up the veggies and serve your pasta sauce over zucchini noodles (aka zoodles) or roasted spaghetti squash for a high-protein, low-carb dinner.

How to make turkey bolognese with cottage cheese

OK! Don’t blink because this recipe is quick and easy.

Start by heating olive oil over medium heat in a large sauté pan.

Then, add onion and sauté for about 5 minutes, until slightly translucent. Add garlic, crushed red pepper, and sauté for another 2-3 minutes.

Add ground turkey to the pan, along with a healthy pinch of salt and pepper. Break the turkey into crumbles while cooking for about 5-7 minutes or until lightly browned, opaque, and cooked through.

While the turkey is browning, combine the cottage cheese and marinara and blend until smooth. It will look a lot like vodka sauce.

Pour the cottage cheese sauce in with the turkey and season with Italian seasoning and parmesan cheese. Simmer for 5-10 minutes or until heated through.

Serve over pasta with fresh basil and some more grated cheese. Enjoy!

Helpful tips

Here are some things to think about when making this healthy turkey bolognese:

Cottage cheese varieties: While I typically use low-fat cottage cheese, you can make this a bit richer with full-fat cottage cheese or lighter by using fat-free cottage cheese.
Use freshly grated parmesan cheese: Freshly grated parmesan is superior in both taste and texture to pre-shredded parmesan.
Heat level: If you’re sensitive to spices, you can omit the red pepper flakes.
Make the sauce thinner: To thin the sauce, save 1/2-1 cup of pasta water to add to it.

Storage recommendations

Turkey bolognese with cottage cheese makes a great leftover, so it’s great for meal prep!

In the refrigerator: When completely cool, transfer the sauce to an airtight container and store it in the fridge for up to 4 days.
To reheat: Rewarm leftovers on the stove over low heat or in the microwave. You may need to add a small amount of broth, water, or milk to thin the sauce.

WATCH my Turkey Bolognese with Cottage Cheese Video HERE!

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Be sure to follow along on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Healthy Turkey Bolognese with Cottage Cheese

Healthy Turkey Bolognese Sauce with Cottage Cheese is a rich, creamy, protein-packed pasta sauce that is family-friendly and perfect for busy weeknights. It also makes excellent leftovers, so add this to your weekend meal prep menu! Serve over spaghetti squash, zucchini noodles, or lentil pasta for a delicious, nutrient-dense meal that delivers 26 grams of protein and plenty of fiber.

Course Main

Cuisine American, Italian

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 192kcal

Author Dani Spies

Ingredients

1 tablespoon extra virgin olive oil
1 small onion, diced (about 1 cup)
3 large cloves garlic, minced
1/4 teaspoon crushed red pepper
1 pound lean ground turkey
1/3 cup grated parmesan cheese + more for topping
1 cup low-fat cottage cheese
1 (24 oz) jar of marinara sauce, I like Rao’s
2 teaspoons Italian seasoning
Salt and pepper to taste
1/4 cup Fresh basil leaves, chopped or torn

Instructions

Heat olive oil over medium heat in a large sauté pan. Add onion and sauté for about 5 minutes, until slightly translucent.
Add garlic and crushed red pepper, saute for another 2-3 minutes.
Add ground turkey to pan, along with a healthy pinch of salt and pepper. Break the turkey down into crumbles while cooking for about 5-7 minutes or until lightly browned, opaque and cooked through.
While the turkey is browning, combine the cottage cheese and marinara in a blender and blend until smooth.
Pour the cottage cheese sauce in with the turkey and season with Italian seasoning and parmesan cheese. Simmer for 5-10 minutes or until heated through.
Serve over pasta* with fresh basil and some more grated cheese. Enjoy!

Video

Notes

Turkey bolognese with cottage cheese stores well making it great for meal prep!

- In the refrigerator: When completely cool, transfer the sauce to an airtight container and store in the fridge for up to 4 days.

- To reheat: Rewarm leftovers on the stove over low heat or in the microwave. You may need broth, water, or milk to thin the sauce.
- You can serve this turkey bolognese over various noodle options! Choose a lentil or chickpea pasta for even more protein and a good fiber boost. Or kick up the veggies and serve your pasta sauce over zucchini noodles (aka zoodles) or roasted spaghetti squash for a high-protein, low-carb dinner.

Nutrition

The post Creamy Turkey Bolognese with Cottage Cheese appeared first on Clean & Delicious.

Easy Peel Hard Boiled Eggs (Perfect every time!)

Dani Spies — Thu, 02 Jan 2025 18:08:28 +0000

Learn how to make perfectly cooked hard-boiled eggs that are easy to peel every time. Whether you like them soft and jammy, well-done, or somewhere in the middle, I’ve got you covered! I’ll show how long to cook them paired with my fail-proof cooking technique so you can enjoy effortless, easy-peel, boiled eggs any day. Plus, I’ll share delicious ideas for enjoying this high-protein snack. So good!

The perfect hard-boiled egg has so many uses in a healthy kitchen!! This super easy and convenient high-protein snack can be enjoyed as-is or transformed into an endless variety of delicious meals (I love adding hard-boiled eggs to my avocado toast!) and snack ideas (avocado egg salad, anyone?!) and is perfect for meal prep.

This is why it’s essential to nail the basic cooking technique for your boiled eggs. Don’t worry; it’s super easy, and I will walk you through each step so we can get to the fun part of using our hard-boiled eggs to make loads of high-protein snacks (and meals!).

Why You Need Hard-Boiled Eggs in Your Fridge

Hard-boiled eggs are one of the most delicious, convenient, and natural ways to increase your protein intake (something I have been working to do since I turned 50 this year!). A hard-boiled egg will never disappoint you for breakfast, lunch, or dinner. Here are just a few of the reasons that I love them:

Perfect Protein Powerhouse: Hard-boiled eggs are a quick, protein-packed (7 grams per egg) snack that will keep you feeling satisfied and energized throughout your day. Whether you’re on the go or need a quick bite, they’re a convenient and nutrient-dense option.
Meal Prep Magic: They’re a meal prep superstar! You can easily add them to salads, bowls, or avocado toast to elevate your meals without spending extra time in the kitchen.
Budget-Friendly Goodness: Eggs are one of the most affordable high-quality protein sources. Having hard-boiled eggs ready to go helps you save money while staying nourished.
Versatile and Delicious: Hard-boiled eggs are incredibly versatile. Slice them into soups, mash them for egg salad, or enjoy them plain with a sprinkle of salt, pepper, or even hot sauce—so many ways to keep things interesting!
Health in a Shell: Packed with vitamins and minerals like B12, selenium, and choline, hard-boiled eggs are a simple way to support brain health, metabolism, and overall wellness.

So grab a dozen eggs and get boiling—your future self will thank you!

Here’s what you’ll need

Believe it or not, all you need is eggs and a pot of boiling water. You will also need a bowl of ice water to help cool your eggs after they cook. It doesn’t get easier than that! I love to use pastured eggs, as I think they taste the best, but the method will work for any egg you choose (white, brown, organic, etc.).

Eggs: I always use large eggs when I am cooking or baking!
Cold water and ice: Once cooked, this helps cool down the eggs, making them easier to peel, and you can peel them sooner.

How to make hard-boiled eggs (that are easy to peel!)

If you’ve struggled with peeling hard-boiled eggs and constantly pulling off chunks of egg white, there are three things you need to know!

Remove the eggs from the fridge 15 minutes before cooking so they don’t crack once they hit the hot water.
Boil the water before dropping the eggs in. Do not add the eggs to cold water!
Add your cooked eggs to an ice bath immediately after cooking.

These three simple steps will guarantee perfectly cooked boiled eggs that are easy to peel every time!

Boil the eggs

Bring a small pot of water to a boil and gently drop the eggs into it, one at a time.

Set a timer and cook the eggs for 10 to 12 minutes for hard-boiled eggs. The longer you cook them, the more well done they will be (see image below!). If you would rather have a soft, jammy yolk, cook for 6-7 minutes. And, if you’d like your yolk to be soft but not jammy, cook for about 8 minutes.

Place eggs in the ice water

Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking. You want the water to be ice-cold, so if the ice melts, add some more!

Peel the eggs

To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell. Enjoy how easily the peels come off the eggs (it’s so satisfying!).

How long does it take to boil eggs?

This depends on how you like the texture of your eggs to be. Here’s the breakdown:

6 minutes: A soft, liquidy yolk and soft white. A true soft-boiled egg.
8 minutes: A jammy medium yolk in the center with cooked whites (my favorite!)
10 minutes: The early stages of a hard-boiled egg, but still a bit soft in the middle.
12 minutes: Hard-boiled, but the center of the egg is just under (the color of the yolk is slightly darker than a traditional hard-boiled egg).
14 minutes: An authentic, traditional hard-boiled egg cooked through the center with a firm white.

Hard Boiled Eggs Tips & Tricks

Don’t use fresh eggs: Super-fresh eggs are harder to peel. For easy-to-peel hard-boiled eggs, it’s best to use eggs that are about a week to 10 days old.
Allow the eggs to come to room temperature: Be sure to remove eggs from the fridge about 15 minutes before you begin to boil them.
Don’t skip the ice water bath: This immediately stops the eggs from cooking, perfecting their texture. It also makes them easier to peel because it helps separate the egg membrane from the shell. Please leave them in the ice bath for at least 10 minutes before you try peeling them.

How to store hard-boiled eggs

You can store peeled or unpeeled hard-boiled eggs in the refrigerator for up to 5 days. If they are peeled, be sure to pop them in an airtight container to help them last the longest.

How To Eat Hard-Boiled Eggs!

As promised, there are so many ways to turn your hard-boiled eggs into high-protein snacks and meals! Here are TEN of my tried and true go-to favorites:

Topped with sea salt and pepper: I love using fun salts like spicy sea salt or truffle sea salt, but a classic is also delish!
Scoop out the yolks and add some hummus! You can choose a traditional hummus, carrot hummus, or even lentil hummus. It’s super delicious and packs a protein punch.
Whip up a Classic Egg Salad: Mayo, celery, salt, and pepper – so simple and so good.
Macaroni Salad with Hard-Boiled Eggs: An easy and delicious way to add protein to your pasta salad.
Who says oatmeal has to be sweet?! Try my Savory Breakfast Oatmeal with Boiled Eggs for a scrumptious, protein-packed meal.
Buffalo Deviled Eggs make a fun snack with a spicy kick!
I love a classic tuna salad, but Tuna Salad with Boiled Eggs is my absolute favorite.
Avocado Egg Salad is a delicious option if you want to skip the mayo!
Add them on top of avocado toast with a sprinkle of everything bagel seasoning.
Make my healthy Potato Salad with Greek Yogurt and Hard-Boiled Eggs. Everyone always wants the recipe!

WATCH MY PERFECT HARD-BOILED EGGS VIDEO

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

Easy Peel Hard Boiled Eggs

Learn how to make perfectly cooked hard-boiled eggs that are easy to peel every time! Pro tip: it’s the cooking technique that makes all the difference! No more wrestling with your egg peel! I'll show you the exact steps to make the most beautiful and delicious hard-boiled eggs that are easy to peel.

Course snacks + starters

Cuisine American

Diet Gluten Free, Vegetarian

Cook Time 12

Total Time 12

Servings eggs

Calories 72kcal

Author Dani Spies

Ingredients

1-8 large eggs

Instructions

Remove the eggs from the fridge beforehand. It’s best they are at room temperature (or close to it) before cooking so they don’t crack.
Bring a medium-sized pot of water to a boil. Be sure there’s enough water in the pot to cover the eggs by about an inch.
While you’re waiting for the water to boil, prepare an ice water bath in a large bowl (ice cubes + cold water).
Once the water is boiling, gently lower the eggs into the pot, one at a time.
Set a timer and cook the eggs for 10 to 12 minutes. The longer you cook them the more well done they will be.
Using a slotted spoon, gently remove the eggs from the pot and immediately submerge them in the ice water bath to stop them from cooking.
To peel the eggs, gently tap the egg against the countertop to create cracks. Then, peel to remove the shell.

Video

Notes

Store hard-boiled eggs (with the peels on) in the fridge in an airtight container for up to 7 days. Store eggs that are peeled in an airtight container for up to 3 days.

Nutrition

The post Easy Peel Hard Boiled Eggs (Perfect every time!) appeared first on Clean & Delicious.