This Texas-style Loaded Cottage Cheese Salad brings bold Lone Star flavor to a high-protein classic. Creamy cottage cheese is loaded with smoky bacon, sharp cheddar, sweet peas, fresh green onions, and a kick of Jalapeño, then rounded out with a touch of BBQ-inspired seasoning. It eats like a loaded baked potato with attitude — perfect for meal prep, lunches, or a protein-packed side.

Ingredients

• 3 cups cottage cheese
• 3/4 cup cooked bacon, crumbled
• 1 cup sharp cheddar cheese, shredded
• 1 cup green peas, boiled or steamed and cooled
• 1/2 cup green onions, chopped
• 1 small Jalapeño, finely diced (seeds removed for less heat)
• 1/2–3/4 cup mayonnaise or Greek yogurt (optional, for extra creaminess)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika

Preparation

1. Add the cottage cheese to a large mixing bowl.
2. Stir in the salt, black pepper, garlic powder, smoked paprika, and mayonnaise or Greek yogurt if using, until smooth and well combined.
3. Fold in the bacon, cheddar cheese, green peas, green onions, and Jalapeño. Mix gently until evenly distributed.
4. Divide the mixture evenly into 4 jars or airtight containers.
5. Optional: top with a little extra bacon or cheddar before sealing.

Storage

Refrigerate for up to 3–4 days. Serve cold. Stir before eating.