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Table 6: How to Increase Protein
Hard or semi-soft cheese
  • 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.
Cottage cheese/
ricotta cheese
  • 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.
Milk
  • 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.
Nonfat instant dry milk
  • 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.
Commercial products
  • 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.
Ice cream, yogurt, and frozen yogurt
  • 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.
Eggs
  • 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.
Nuts, seeds, and wheat germ
  • 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.
Peanut butter
  • 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.
Meat and fish
  • 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.
Beans and legumes
  • 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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