Roasted Tomatoes with Baked Cottage Cheese (Phase 2 & Diabetes)

Posted On February 14, 2014

Baked cottage cheese with roasted tomatoes

Roasted Tomatoes with Baked Cottage Cheese


  • Grape tomatoes
  • 2 T olive oil
  • 2 gloves garlic, crushed
  • Salt
  • Stevia
  • Baked cottage cheese
  • Olive oil
  • 24 ounces cottage cheese
  • ½ C parmesan, grated
  • 1 T dill
  • Zest of 1 lemon
  • Pepper to taste


  • Grape Tomatoes
  • Preheat oven to 425°F. Place all ingredients in a bowl and mix until coated. Line baking sheet. Place ingredients on the sheet. Bake for 10 minutes. Stir and bake for 10 - 15 minutes longer. Can serve hot or at room temp.
  • Baked Cottage Cheese
  • Preheat oven to 350 degrees. Coat a pie pan with a little oil. In a bowl, beat eggs until well blended. Alternating, place eggs and cottage cheese in a blender or food processor and blend until smooth. Add Parmesan, 1 T oil, dill, lemon zest and pepper and stir together well. Spread mixture evenly in prepared pie plate. Baked for 35 to 45 minutes or until lightly browned on the top. Let cool a little and then cut into wedges and serve topped with roasted grape tomatoes.


This can be used as a phase 1 recipe if you omit the parmesan cheese.

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