The kit includes:
o One Cuisinart hand blender (valued at $55.00)
o Dairy Makes Sense recipe cards with new tasty recipes to try out with your family
o Dairy Makes Sense apron
o Hot pad
o Cheese knife
o Grocery pad
o Refrigerator magnet
First, let's talk dairy. I have long been known as a heavy consumer of milk. My friends' parents used to jest that they needed to buy an entire cow if I was going to spend the night. No kidding! Yes, I have a love affair with milk.
As a dietitian I am a huge advocate of incorporating dairy into the diet (of course, if you like it, are not a vegan vegetarian nor allergic to it). Studies support the concept of a 4 to 1 ratio (4:1) of carbohydrates to protein for muscle recovery; thus, I often recommend a glass of chocolate milk or yogurt with cereal to my athletes as a post-workout meal.
Additionally, milk is an excellent source of Calcium, Vitamin D, and Vitamin B12. Calcium has been on the radar for well over a decade due to the high risk of osteoporosis, but recently Vitamin D has taken the main stage. I have been paying close attention to the research coming out on Vitamin D and athletes. Milk is one of the very few food sources of Vitamin D, and current research is leaning in the direction that athletes may need more. Again, it's preliminary, so I am just paying attention to the recommendations.
My 5 favorite dairy products are:
- 1% low-fat milk (used in my daily latte)
- yogurt (all kinds, but especially the Greek non-fat variety)
- Butter (yes, I said it--I like butter and I use it to impart flavor as I finish sauces)
- More cheese, please (I love all varieties of cheese!)
- buttermilk (now, unlike my great grandma, Mammy, who drank it I prefer it in my baked goods)
So, to win the giveaway here is what you need to do:
- In the comments section of this post, write your favorite dairy recipe (including recipe & story behind it)
- My readers enjoy quick & easy foods that are feasible to make, so if your recipe fits the bill you may be selected to win!
- If you have a picture to share, please send it to WJPetersonRD@aol.com and I may post your recipe--winner or not!
- I'll pick one winner on Friday, May 14th--so stay tuned!
- The winner will need to provide me with his or her address to receive the giveaway from the Midwest Dairy Council, and I'd love a personal picture to post with your recipe, too! (If available)
So, what's my dairy recipe for the day:
It's one of my favorite desserts that I get when eating out. Right now I have blackberries, strawberries, and raspberries coming out of my ears, so these will be make a fabulous pairing with the Panna Cotta! I'll let you know how it turns out!
For more great dairy recipes check out: http://www.DairyMakesSense.com I am inspired to use my leftover venison/bean mix from my taco salad the other night in this great rice recipe.
6 comments:
Baked Macaroni and Cheese!!
Growing up and still today, my all time favorite recipe is my Gram's homemade Goulash. However, both her and my gramps have severe arthritis and nightshade plants like tomatos are forbidden now. So when I have them over for dinner, I now make Mac and Cheese! Other recipes include paprika and prepared mustard - both of which are forbidden on gram's diet - but Taste of Home has a fantastic and quick recipe. The bonus is that they can have all the ingredients!!!
PS - If you don't like the calorie level (It's the only way to put some meat on my Gram!) you can make sure to use skim milk and reduced-fat cheddar cheese.
Ingredients
4 cups uncooked elbow macaroni
3/4 cup finely chopped onion
3/4 cup butter, divided
6 tablespoons all-purpose flour
4-1/2 cups milk
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon ground mustard
1-1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in 1/2 cup butter. Add the flour; whisk until blended. Gradually add milk. Bring to a boil; cook and stir until thickened. Stir in the cheese, mustard, salt and pepper until smooth.
2. Drain macaroni and add to sauce; stir until coated. Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 638 calories, 39 g fat (26 g saturated fat), 125 mg cholesterol, 1,113 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.
Chicken Enchiladas
2 small chicken breasts, chopped
1T olive oil
2 zucchini, shredded
6oz low-fat cream cheese
1 cup salsa
1-15oz can pinto beans
1-small can sliced olives
about 8 corn tortillas
1 1/2 cups low-fat cheddar cheese
Saute chopped chicken in olive oil until almost cooked through, add shredded zucchini and cook until tender. Put salsa, cream cheese, pinto beans, and olives in a sauce pan and cook on low until cream cheese is melted. Add chicken and zucchini, stir. Broil corn tortillas in oven for about 3 minutes on each side, just until very lightly browned. Put 2 spoonfuls of chicken mixture in a tortilla and roll up. Lay filled tortillas fold-side down in a lightly sprayed casserole pan. Repeat until all mixture and tortillas are used. Sprinkle top with shredded cheddar cheese and bake on 350 F for about 20 minutes, until cheese is melted.
Once I discovered my gluten allergy I played around with almost all of my recipes so they could still fit in my diet. Dairy, especially cheese and yogurt, are a staple now! I needed to "crisp" up the tortillas a bit so they wouldn't disintegrate once moist...so I broil them to avoid extra added fat. The salsa is a nice alternative to traditional enchilada sauce, which I cannot eat, and gets those veggies in along with zucchini. Using low-fat cheeses is important in this recipe, since there is a good amount. Enjoy, Ashley Deppe!
Grilled Pizzas with Asparagus and Sun-Dried Tomatoes!
After hearing Wendy Jo rave about pizzas made on the BBQ, I was inspired to make my own grilled pizza! So I found this recipe on MarthaStewart.com that combines my favorite foods: cheese, asparagus, and sun-dried tomatoes! Not to mention they are all atop a grilled pizza crust! It is so easy, quick, and just the right size!
In addition, I top the pizza off with some fresh herbs from my dad's garden!
Enjoy!
Ingredients:
* 1 bunch asparagus (about 1 pound), thick ends removed
* 1 bunch scallions, trimmed
* 1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
* 1 pound store-bought pizza dough, thawed if frozen (I use Pillsbury pizza crust)
* 1 cup ricotta
Directions:
1. Heat grill to medium. In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. Cut asparagus and scallions into thirds.
2. Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
3. Transfer dough pieces to grill. Cook until undersides begin to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
4. Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper. Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and enjoy!
Source: http://www.marthastewart.com/photogallery/pizza-and-pasta#slide_19
Mrs. Richards' Chicken Enchiladas
I got this recipe from the mom of my roommate from college. I tweaked it a bit, but it is super easy and my go-to meal. Everyone I've ever made it for loves it and it freezes nicely!
I make a low-fat version with pretty much everything reduced fat and you can't taste the difference.
Ingredients:
10-14 flour tortillas
2 cups or so of shredded/diced chicken (rotisserie, canned, boiled, approx 3 cooked breasts)
8 oz. light sour cream
2 cans cream of chicken soup, reduced fat
4 oz. diced chiles
8 oz. cheddar cheese, grated
8 oz. monterrey jalepeno jack cheese, grated
Mix the soups, sour cream, and chiles together. Reserve about 1/4 of the mix for the top. Layer mix, some chicken, and cheeses on a tortilla and roll it up. Place it seam side down in a 9 x 13 pan (sprayed with a non-stick cooking spray) . Continue until pan is filled. Spread remaining mix and cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.
Favorite Dairy Recipe...
I tried this recipe at a friend's house in Misawa Japan and FELL IN LOVE! How do you make cheese better? Add delicious seasonings and olive oil to it and let it soak in!! It is so yummy on crackers, baguette slices, or just by itself. I make this at almost all my social functions. It puts an average cheese tray to shame!
Marinated Cheese
½ cup olive oil
½ cup white wine vinegar
1 2 oz jar diced pimentos drained
3 tablespoons fresh chopped parsley
3 tablespoons minced green onions
3 cloves garlic minced
1 teaspoon sugar
¾ teaspoon dried whole basil
½ teaspoon salt
½ teaspoon freshly ground pepper
1 8-oz block of sharp cheddar cheese
1 8-oz package of cream cheese
Combine first 10 ingredients in a jar. Cover tightly and shake. Set marinade mixture aside. Cut block of Cheddar and cream cheese into ¼ inch slices. Arrange cheese slices alternately in a shallow baking dish. Pour marinate over cheese and refrigerate for at least 8 hours.
Enjoy!
Source: Jenn Edwards! Thanks girl!
I LOVE the Cuisinart hand blender set (it would do wonders for my kiddos daily smoothie treat prep) and I LOVE this blog even more! When I am out of ideas for healthy dinners, this is my life saver!
The first chicken enchilada recipe...with the zucchini. But, as the New Mexico Dietitian I vote that you MUST add green chile!
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