Pineapple cottage cheese is already a complete dish, and on a tired weeknight, respect that. Serve it cold in bowls with crunchy toast soldiers, a pinch of salt, and a crack of pepper for contrast.

Serves 2. 5 minutes, 5 at the stove.

About 150 calories a serving, 8 g protein, 17 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container cottage cheese, pineapple, pinch salt, pinch pepper, 1 teaspoon butter, 2 slices bread.

1. Toast 2 slices of bread in a toaster or under the broiler until golden and crisp, about two to three minutes.3 min
2. Butter the warm toast lightly and cut each slice into fingers.
3. Divide the cottage cheese and pineapple between two bowls, sprinkle with a pinch of salt and a crack of pepper, and serve at once with the toast alongside.

Cook mode

Note Swap in Greek yogurt if you prefer. The cottage cheese keeps refrigerated for several days once opened. Serve with a cold drink and a green salad on the side to make it more substantial.