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Hard or semi-soft cheese
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- Melt on sandwiches, bread, muffins, tortillas, hamburgers, hot dogs, other meats or fish, vegetables, eggs, desserts, stewed fruit, or pies
- Grate and add to soups, sauces, casseroles, vegetable dishes, mashed potatoes, rice, noodles, or meatloaf.
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Cottage cheese/
ricotta cheese
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- Mix with or use to stuff fruits and vegetables
- Add to casseroles, spaghetti, noodles, and egg dishes, such as omelets, scrambled eggs, and soufflés
- Use in gelatin, pudding-type desserts, cheesecake, and pancake batter
- Use to stuff crepes and pasta shells or manicotti.
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Milk
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- Use milk instead of water in beverages and in cooking when possible
- Use in preparing hot cereal, soups, cocoa, and pudding
- Add cream sauces to vegetables and other dishes.
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Nonfat instant dry milk
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- Add to regular milk and milk drinks, such as pasteurized eggnog and milkshakes
- Use in casseroles, meatloaf, breads, muffins, sauces, cream soups, mashed potatoes, puddings and custards, and milk-based desserts.
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Commercial products
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- See the section titled "Commercial Products to Improve Nutrition"
- Use "instant breakfast" powder in milk drinks and desserts
- Mix with ice cream, milk, and fruit or flavorings for a high-protein milkshake.
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Ice cream, yogurt, and frozen yogurt
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- Add to carbonated beverages, such as ginger ale or cola
- Add to milk drinks, such as milkshakes
- Add to cereal, fruit, gelatin desserts, and pies; blend or whip with soft or cooked fruits
- Sandwich ice cream or frozen yogurt between cake slices, cookies, or graham crackers
- Make breakfast drinks with fruit and bananas.
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Eggs
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- Add chopped, hard-cooked eggs to salads and dressings, vegetables, casseroles, and creamed meats
- Add extra eggs or egg whites to quiches and to pancake and French toast batter
- Add extra egg whites to scrambled eggs and omelets
- Make a rich custard with eggs, high-protein milk, and sugar
- Add extra hard-cooked yolks to deviled-egg filling and sandwich spreads
- Avoid raw eggs, which may contain harmful bacteria, because your treatment may make you susceptible to infection
- Make sure all eggs you eat are well cooked or baked; avoid eggs that are undercooked.
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Nuts, seeds, and wheat germ
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- Add to casseroles, breads, muffins, pancakes, cookies, and waffles
- Sprinkle on fruit, cereal, ice cream, yogurt, vegetables, salads, and toast as a crunchy topping
- Use in place of bread crumbs
- Blend with parsley or spinach, herbs, and cream for a noodle, pasta, or vegetable sauce
- Roll a banana in chopped nuts.
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Peanut butter
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- Spread on sandwiches, toast, muffins, crackers, waffles, pancakes, and fruit slices
- Use as a dip for raw vegetables, such as carrots, cauliflower, and celery
- Blend with milk drinks and beverages
- Swirl through soft ice cream and yogurt.
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Meat and fish
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- Add chopped, cooked meat or fish to vegetables, salads, casseroles, soups, sauces, and biscuit dough
- Use in omelets, souffles, quiches, sandwich fillings, and chicken and turkey stuffing
- Wrap in pie crust or biscuit dough as turnovers
- Add to stuffed baked potatoes.
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Beans and legumes
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- Cook and use peas, legumes, beans, and tofu in soups or add to casseroles, pastas, and grain dishes that also contain cheese or meat
- Mash cooked beans with cheese and milk.
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