Cottage Cheese Melon Cups

These cottage cheese melon cups make a simple, protein-rich breakfast or lunch that is especially refreshing during melon season. Cantaloupe is about 90% water and relatively low in calories while being especially rich in vitamin C, beta-carotene, and potassium. Paired with creamy cottage cheese, fresh basil, and crunchy toasted pumpkin seeds, each serving provides about 35 grams of protein, 4 grams of fiber, and only 340 calories. For an easy make-ahead meal, portion the cottage cheese and melon into wide-mouth pint-size Mason jars or clean leftover nut butter jars and refrigerate until ready to eat. Wait to add the pumpkin seeds until serving so they stay crunchy. If you have a large melon, double the recipe and prepare several jars at once for quick breakfasts or lunches throughout the week.