What to do with lots of ricotta?

misspastry · February 2013

cannoli's, lasagna, manicotti

almostgoodbye99 · February 2013

If you are trying to lose weight, Ricotta is not the shortest distance to your destination.

One of the great things about the MFP method is you can fit ANYTHING into your diet and still lose weight. I have buttermilk pancakes (real deal, not some diet version) twice a month. I make spaghetti and meatballs, lasagna, hamburgers (well, husband handles those). Last week I made a chocolate layer cake for my son's birthday (total butter: 30 tablespoons). Had a piece of cake almost every night this past week and still lost 2.5 pounds.

You are soooo correct! That's one of the reasons I'm here. It's simply a matter of conscious choices so far. I have to learn more about the reset metabolism thing.

THIS!! Yes, you are right. It's OK to eat the things you want and drink the things you want. But it needs to be in moderation. I still eat pizza and burgers and ice cream on occasion along with my fresh veggies and brown rice. I just hold myself accountable for what I put in my mouth and make sure to log it on MFP. Once my daily calories are used, I should probably go to bed and start over the next day!

PennStateChick · February 2013

I may 3 different types of lasagna: Buffalo Chicken Lasagna, Beef/Sausage Lasagna, Spinach Lasagna.

You could make all or any of those and then freeze them.

annepage · February 2013

Ricotta and kale (spinach, etc something leafy like that) mini quiches, one large quiche, ricotta pancakes, veg lasagna.

natalie412 · February 2013

Bumping for some great ideas here - especially the gnud. I like it as a high protein dessert - add a little honey or Splenda, some almond extract, some cinnamon, and sprinkle a few toasted slivered almonds on top. Yum.

aljeca · February 2013

bump for recipe suggestions

Brie4me · February 2013

GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!

Yum!!

Thanks for sharing :drinker:

jul2526 · February 2013

GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!

Bump - YUM

Peanutbutterx · February 2013

if you have boneless, skinless chicken breasts - mix ricotta cheese with cooked spinach, lay out pounded chicken breasts and spread out ricotta spinach mixture. roll up chicken breasts, dip in egg and whole wheat italian bread crumbs place on a cooking sheet on loose side down. bake in oven until cooked (about 20 min at 375 but everyones oven is different so just check on it) and then top it with sauce, bazil and low fat mozzarella cheese and put it back in until the cheese is melted.. sooo good!

horseplaypen · February 2013

I like to add a tablespoon of ricotta to my scrambled eggs.

With salt and pepper and dried tarragon!

jennfranklin · February 2013

I like to add a little vanilla and amaretto flavoring! makes a nice dessert...

KatLifter · February 2013

http://www.onelovelylife.com/?p=4950

This. SO good. I'll also add cocoa powder+stevia, or pb2 to make different flavors.

igsalem · February 2013

bump

ddr76 · February 2013

I am going to go to the store right after the gym and prepare this tonight!! Thanks for the recipe!!

ddr76 · February 2013

if you have boneless, skinless chicken breasts - mix ricotta cheese with cooked spinach, lay out pounded chicken breasts and spread out ricotta spinach mixture. roll up chicken breasts, dip in egg and whole wheat italian bread crumbs place on a cooking sheet on loose side down. bake in oven until cooked (about 20 min at 375 but everyones oven is different so just check on it) and then top it with sauce, bazil and low fat mozzarella cheese and put it back in until the cheese is melted.. sooo good!

JulieBGoood · February 2013

Skinnytaste.com has a great recipe for Chocolate chip ricotta muffins, I made them last time I had left over chesse and they were awesome!

violinkeri · February 2013

im lazy and didnt read all the other posts so im not sure if anybody posted this yet.

My parents did south beach a few years ago and one of the desserts is to just mix in a splash of vanilla extract into a serving of ricotta. its delicious! I dont see why you couldnt also do it with other flavors, or cinnamon, or cocoa powder. yum! they had these mini tupperwares so they would just make a bunch and throw them in the fridge and we would all eat them.

note to self...put ricotta on grocery list.....

dinosnopro · February 2013

Going to assume by the date of the op, the cheese is either gone or has gone bad.....

juliemouse83 · February 2013

GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!

Ermagerd!!!! YUM!!! Bumping for when I get home. Thank you!

clarkeje1 · February 2013

Surprisingly good on toast with diced tomato and basil

ovege · February 2013

Quick calzones

Take a pita bread half, stuff it with veggies of your choice and about 1/3 cup ricotta, maybe a little parm or mozz cheese. Wrap in foil and bake at 400 for 15 minutes until warm and gooey.

BoomstickChick · February 2013

Rub it all over your body. I love the stuff.

dexfatpants · February 2013

It makes a nice little dessert when you add some vanilla and Splenda to it. You can also do a little lemon zest or other flavors that don't add calories. This is from the South Beach Cookbook (not the one that explains the program). I really enjoy it.

^^ this & I add toasted almonds to it. It is also good with cocoa powder

babynew · February 2013

Used to make this "gnudi " for the family, but it was called pastaless shells
:flowerforyou:

Fr3shStrt · February 2013

I really want some ricotta now. Think I'll have to try some of these soon!

Poowa58 · February 2013

I love to make mini pizza's. I toast the Arnold's sandwich thins, spread a little of the pizza quick sauce and ricotta. Then microwave it for 30-40 seconds. Yummy!!