I finally took the leap and made a version of the viral hot honey ground beef macro bowls with cottage cheese, sweet potatoes and sliced avocados, and let me tell you, they definitely lived up to the hype! I sprinkled mine with this everything bagel seasoning and scooped it all up with tortilla chips.

Not only is this bowl recipe basically how the team and I have been eating lunches on those days that we seemingly only have random ingredients in the studio fridge for YEARS, but the flavor combo is actually legit, and the macros can’t be beat — I’m talking 34g of protein per bowl!

As for the taste, well, it’s slightly sweet and salty, yet sort of bland, which makes it easy to add to dishes without altering the flavor. The real hurdle, if you’re not a fan of curdled cheese, is the texture. It’s equally lumpy, bumpy, and creamy, making it quite polarizing. But if the texture doesn’t weird you out, the taste itself can be rather enjoyable.

This is my go-to high-protein dough recipe! It’s seriously so good, incredibly easy to make, and super versatile — so much so that I’ve used it as a base for SO many high-protein recipes on Fit Foodie Finds (sharing them all below).

This dough packs 20g of protein per serving, and is perfect for both sweet and savory recipes. The protein-packed secret? Skyr yogurt OR blended cottage cheese! That’s right, you can use either one in this recipe and they’ll both add a ton of protein.

High-Protein Dough Ingredients

• All-purpose flour: AP flour is the base of this dough. It helps create the perfect crispy and chewy dough when baked. We have not tested this recipe (yet) with gluten-free AP flour or almond flour.
• Plain Skyr yogurt, Greek yogurt or blended cottage cheese: I tested this recipe with Skyr yogurt, Greek yogurt, and blended cottage cheese, and all were great at adding both protein and the right amount of moisture. Painterland Sisters skyr yogurt is my jam if you haven’t tried it yet. 
• Baking powder: Because this dough doesn’t have any yeast, it needs baking powder as a leavening agent. Don’t skip it!
• Sea salt: Every dough needs a lil salt, even when you’re making sweet recipes!

Greek yogurt or blended cottage cheese are great substitutes for Skyr yogurt in this recipe. Both are still packed with protein and will give you a similar outcome.

I prefer to use a 2% – 4% fat content cottage cheese for this dough because if you go low fat/nonfat, the water content is higher.

My Best High-Protein Dough Recipes

So, without further ado, here are some of my most popular recipes made with this high-protein dough as the base

These high-protein buffalo chicken burritos (32g protein per burrito!) are flavor-packed, easy to make, and perfect for lunch, dinner, or freezer-friendly meal prep. They have the perfect amount of heat, and because you’re using ground chicken, diced veggies, and a creamy cottage cheese buffalo sauce, you get alllll the flavor in every single bite.

I love a good high-protein recipe, and the gals and I have been developing protein-rich recipes using cottage cheese for YEARS over here on Fit Foodie Finds, and this one may take the cake for my new favorite. Get ready to enjoy these as much as I do .

Ingredients to Gather

• Chicken: Ground chicken can get a bad rap, but it’s actually crucial to getting amazing buffalo flavor in every single bite of these burritos. It soaks up the sauce super well, and integrates perfectly with the chopped veggies, too.
• Cottage cheese: Protein powerhouse reporting for duty! The blended cottage cheese not only adds great nutritional value, it also makes for a super creamy base for the buffalo sauce.
• Buffalo sauce: I’m a Franks hot sauce girlie through and through, but feel free to substitute for your favorite buffalo sauce if you prefer. Love buffalo as much as me? You’ll also enjoy this buffalo chicken wrap recipe.
• Tortillas: You’ll want burrito-sized tortillas so you can wrap all this goodness up .

Find the list of full ingredients in the recipe card below. 

Tips for Making These High-Protein Burritos

My #1 tip for making these buffalo chicken burritos is to make sure you don’t mix the buffalo sauce with the chicken in a super hot skillet. This drastic change in temperature can cause the cottage cheese to curdle, and while it won’t change the taste, the appearance of the curdled buffalo sauce can be off-putting.

Side Dish Suggestions

I love enjoying these buffalo chicken burritos with a side of sweet potato fries or my super crispy sweet potato chips. Looking for a salad option? I’d recommend this spring mix salad. Dip girlie like me? Make this Greek yogurt blue cheese for the perfect dipper .

More Popular Burrito Recipes

These burritos will keep well in the fridge for a day or two, but the buffalo sauce will become more runny the longer it sits (aka soggy tortillas), so I highly recommend serving immediately or freezing for later.

1. Let burritos cool completely. This part is important because it will help prevent freezer burn.
2. Next, tightly wrap each burrito with a piece of tin foil, making sure there are no gaps and that the burrito is fully covered. Some people like to first wrap them with plastic wrap, but I don’t think it’s necessary.
3. Remove as much air as possible from in between the burrito and tin foil. This part also helps prevent freezer burn.
4. Use a Sharpie to write the name of the burrito and a “best-by date” (3 months from the time you make it) on each burrito.
5. Freeze for up to 3 months!

These buffalo chicken burritos can be reheated from frozen OR thawed, so choose your own adventure here!

If heating from frozen, unwrap and place the buffalo chicken burrito on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.

If heating from thawed, microwave on high for 60 to 90 seconds.

More of My Favorite High-Protein Recipes

This creamy cottage cheese pasta salad packs a bright, lemon-y flavors thanks to the blended cottage cheese lemon poppyseed dressing. I love that it’s protein-packed, and perfect for summer meals — you’ll find me serving this at pretty much every backyard BBQ.

My gosh do I love pasta salad season! And Fit Foodie has been on a serious ROLL with the yummy, nutrient-dense pasta salad recipes recently . A few of my personal faves? This bow tie pasta salad with a creamy hummus dressing, this pesto tortellini pasta salad, and who could forget this epic cottage cheese roasted red pepper pasta salad.

And that’s why I’m so dang excited to finally get this lemon poppyseed pasta salad recipe up on the site! You bet I made sure blended cottage cheese was the base of the amazing lemon poppyseed dressing And because Linley can’t stop won’t stop with butter beans, of course those are in here, too.

Spotlight-Worthy Ingredients

• Blended cottage cheese: the base of this amazing lemon poppyseed dressing! Feel free to substitute 1:1 for plain Greek yogurt if need be.
• Mafada pasta: any small pasta will work! I love the squiggly look of mafada pasta (what this recipe was photographed with!), but elbow macaroni, penne or bow tie would also be fun!
• Balsamic glaze: you’ll finish off the pasta salad with a drizzle of balsamic glaze, which is different than balsamic vinegar — it’s basically a balsamic reduction, which is sweeter and more syrup-y than balsamic vinegar.
• Butter beans: these giant, flat beans add great buttery flavor and creamy texture to this pasta salad. They’re available canned at most grocers.
• Fresh basil: you’ll rip a whole cup of fresh basil leaves for this recipe. Ripping the basil helps draw out the amazing flavor without wilting the leaves too much.
• Pine nuts: toasted pine nuts get added right at the end with the balsamic glaze. Yum!

Find the list of full ingredients in the recipe card below. 

How to Make Cottage Cheese Pasta Salad

Making this pasta salad is easy peasy. Like ready to serve in 30 minutes flat easy. All you need to do is boil the pasta to al dente, blend up the ingredients for the lemon poppyseed dressing, chop the red pepper and onions, and then assemble the pasta salad in one bowl. Top with pine nuts and balsamic glaze, and you’re ready to enjoy .

Tip! Thin Out the Dressing

Dressing a bit too thick for your liking? Feel free to thin it out with 1 tablespoon of olive oil at at time and then mix again until it’s thin enough.

Perfect Pairings

Pair this creamy pasta salad with Grilled California Chicken for a similar flavor profile, or step up your burger game with tasty options like my hearty Mushroom Swiss Burger or Quinoa Sweet Potato Burgers. The light and creamy salad is the perfect match for those savory, rich flavors!

If you’re firing up the grill, Juicy Grilled Pork Chops are delish alongside this pasta salad, or No-Fail Baby Back Ribs (made in the oven or on the grill) are always a go-to for BBQs at my house.

Storing Leftover Pasta Salad

If you have any leftovers, store them in an airtight container and refrigerate for up to 3 days. Toss with additional fresh basil and balsamic glaze to freshen things up before serving .

More Pasta Salad Recipes I Love

It’s fruit pizza season, and my toddlers are HERE FOR IT. My cottage cheese protein fruit pizza comes together with a lemon poppyseed cottage cheese crust, and then is slathered with a protein Greek yogurt filling and topped with a rainbow of sliced fruit. 7g of protein per slice and absolutely fresh and sweet! Perfect for summer.

Why I Love This Recipe

This recipe is always a win with my kiddos! I like to make it for backyard BBQs or days when everyone’s just playing outside with the neighbor kids. It always brings a smile to their faces and gets gobbled up immediately

It’s also protein-packed thanks to our good friends protein powder, cottage cheese and Greek yogurt. You can enjoy this dessert knowing that each slice boasts 7g of protein.

Key Ingredients

• Vanilla Protein Powder: I used protein powder in the yummy Greek yogurt filling that is spread on the crust before decorating with sliced fruit. It’s just enough for that added protein boost without tasting chalky.
• Cottage Cheese: My girl! I blended up cottage cheese in the crust ingredients for that added protein y’all know and love from Fit Foodie Finds.
• Greek Yogurt: For the spreadable filling that you put on the fruit pizza crust.
• Fresh Fruit: Truly choose your own adventure here! I love trying to decorate this like a rainbow — kiwi, mandarin oranges, blueberries, strawberries, you name it!
• Poppyseeds: Lemon and poppyseed just belong together. I use it in the crust and then sprinkle a little more on top of the pizza right before serving.

Find the list of full ingredients in the recipe card below.

Essential Kitchen Equipment

• Food Processor to make the crust.
• Skillet to cook the crust (you can also cook it in the oven if you prefer! I just love not having to heat up the oven in the summer).
• Nonstick Cooking Spray so the crust doesn’t stick to the pan when you’re cooking it.
• Cutting Board or Large Plate so you can store the crust in the fridge to help it cool faster while you make the filling and slice the fruit.

Time to Create the Fruit Pizza

1. Make the crust: Add everything for the crust to a food processor and pulse until the butter is broken up, then add the cottage cheese and pulse again until it’s blended. The flour mixture should be crumbly, like wet sand. Add ice water 1 tablespoon at a time until a ball starts to form. I promise you a ball will start to form!
2. Roll the dough into a 10-inch (ish!) circle. It doesn’t have to be exact. 
3. Cook the crust over low heat in a skillet, making sure to not let it burn, and flipping halfway through.
4. Refrigerate the crust for 1-2 hours so it cools. This is important so the filling doesn’t melt off the crust. Make the filling while the crust is cooling.
5. Assemble the pizza, topping with your favorite sliced fruit. Make it as colorful as possible!
6. Garnish with fresh mint and GOBBLE UP.

Serve and Enjoy!

Garnish this fruit pizza with fresh mint, and enjoy! I like sprinkling mine with additional poppyseeds because it just looks so dang cute.

Storing Leftovers

This fruit pizza is best enjoyed immediately, but if you’re hoping to prep ahead of time, you can definitely make the crust the day before. I just recommend waiting to assemble until right before serving.

Can I make the dough into cookies for mini fruit pizzas?

Cute! Yes! My son loves doing this. Cook the crust as instructed in a skillet, but place multiple cookie-sized crusts in the skillet at one time. You may need to make the crusts in batches depending on the size of your skillet.

Can I make this fruit pizza gluten-free?

We haven’t tested this protein fruit pizza with gluten-free flour, but my healthy fruit pizza recipe has a gluten-free crust, so I’d recommend making that crust and then pairing it with this cottage cheese protein filling and topping with fruit of your choice.

What is the best way to blend the cottage cheese for fruit pizza?

As long as you blend the cottage cheese well in a food processor, it will be smooth with no noticeable chunks in the crust. AKA your kiddo won’t even know it’s there

More Protein-Packed Desserts

Photography: photos taken in this post are by Sierra Ashleigh Photography.