| Columbia County Dairy Promotion Recipe's |
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| For more tips and recipe ideas visit www.3aday.org and get your 3-A-DAY grove on. |
| Monterey Jack Pita Pizza Makes 2 servings Prep time: 15 min Cook Time: 10 minutes 1 (6 inch) whole wheat pita bread 1/2 cup shredded reduced fat Monterey Jack Cheese 2 (1/8 inch thick) slices cooked deli chicken 1/2 cup diced fresh pineapple or canned pineapple tidbits in their own juice, drained 3 teaspoons pizza or pasta sauce 2 teaspoons finely chopped green onion Preheat oven to 375 degrees Fahrenheit Split pita into 2 rounds by placing pita flat on work surface and carefully cutting around the edge. Separate the 2 rounds and place cut side up on a work surface. Spread each pita round with sauce and top each pita with half the cheese, chicken, pineapple, onion and parsley, if desired. Bake for 8-10 minutes or until cheese is melted and edges are browned. |
| Yogurt: A filling snack for all By: Cassandra - 2009-10 Columbia County Dairy Princess As the sun gets hotter the search for a nutritional cool snack becomes more urgent. Snack-searchers we have found you answer! A cup of yogurt will satisfy your hunger on those scorching summer days. Yogurt, like all dairy products provides the body with a great package of nutrients. The protein, calcium, vitamins, and other minerals you body needs are all packed into a low fat cold snack. Yogurt has also been found to aid your body in digestion, fighting infection, boosting your immunity and protection you from cancer. This is because of the active cultures that are found in yogurt. Yogurt s a product of milk and fermented cream. The cream is fermented by adding a culture of lactic acid producing bacteria. It is commonly understood that all bacteria is harmful to the body but this kind is not it helps your body instead. When the yogurt is fermented with the cultures most of the sugar, lactose, is changed to lactic acid. This makes yogurt a great snack for people who are lactose intolerant because there is very little amounts of lactose. There are many different toppings and flavors of yogurt. Some choices appeal to young children with sprinkles, cool colors and packaging. Adults have their choices of a variety of flavors that are all low fat yet filling. In order to get the best health benefits from dairy products a person must eat 3-A-Day of dairy everyday. This summer when its blistering hot outside remember there is a nice cold nutritions yogurt waiting for everyone in the refrigerator. Have you had your 3-A-Day today? |
| Cheese Fondue In a large pot melt 1 stick of Butter, once the butter is melted add, 4 TBS of flour, whisk until smooth. Then add 2 1/2 cups of milk and thicken on med heat. Once the mixture is thick and creamy, add 4 cups of shredded cheese and take off heat. Any kind of cheese is fine... Cheddar, Provolone, Swiss and Parm. Serve with home made bread, pretzels, bagel bites, small cooked potatoes. Enjoy! |
| 3-Cheese Chicken Cacciatore Manicotti Recipe created by Chef Jack McDavid, Jack's Firehouse, Philadelphia, on behalf of 3-A-Day™ of Dairy Makes 7 servings Prep time: 20 minutes Cook time: 45 minutes Ingredients: nonstick cooking spray 1 box (8 ounces) manicotti 1 teaspoon olive oil 1 cup chopped onion 1 cup chopped plum tomatoes (approximately 2 tomatoes) 1 cup chopped green pepper 2 cloves garlic, minced 3 (4-ounce) boneless, skinless chicken breasts, cooked and diced 1 1/2 cups shredded reduced-fat, part-skim, low-moisture Mozzarella cheese 1 cup part-skim Ricotta cheese 1 egg, lightly beaten 3/4 cup grated Parmesan cheese, divided 1/2 cup fresh basil leaves, chopped 1/2 teaspoon salt 1/8 teaspoon black pepper 1 jar (26 ounces) low-sodium, fat free marinara sauce Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened. In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling. Yield: 2 pieces manicotti pasta plus 2/3 cup filling, per serving Nutrition Facts per serving for meal recipe: Calories: 410 Total Fat: 11 g Saturated Fat: 6 g Cholesterol: 95 mg Sodium: 770 mg Calcium: 50% Protein: 33 g Carbohydrates: 45 g Dietary Fiber: 4 g |
| Creamy Banana Walnut Oatmeal Submitted by Haley 1 cup fat free skim milk 2 packets oatmeal 1/2 ripe banana 1/2 TBS chopped walnuts In a small bowl, combine milk and packets of oatmeal; microwave on high for 1 to 2 minutes until hot. Stir until creamy. Stir in mashed banana and garnish with walnuts and serve. Nutrition Facts per serving for individual recipe: Calories: 370 Fat: 2.5 g Cholesterol: 15 mg Sodium: 10 mg Calcium: 25% Daily value Protein: 17 g Carbohydrate: 61 g |