January 2008 Recipes
January 4th, 2008Resolve to get three servings of dairy each day with our healthy, delicious snacks and meals your entire family will love. With at least a third of your daily calcium needs in each treat, you’ll help build stronger bones in the New Year. Included in this month’s recipes are a Three Cheese Chicken Cacciatore Manicotti dish, Light Cheddar and Macaroni, an Apple Yogurt Smoothie, and a Pumpkin Yogurt Cheesecake Shake.
Three Cheese Chicken Cacciatore Manicotti
Created by Chef Jack McDavid, Jack’s Firehouse, 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
Directions
Preheat oven to 350 degrees F. Spray with cooking spray a 13-inch by 9-inch baking pan; 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
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
Light Cheddar and Macaroni
Created by Chef Jon Ashton on behalf of Cabot Creamery
Makes 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- 3/4 pound elbow macaroni
2 teaspoons unsalted butter
2 cups panko breadcrumbs (found in most grocery stores or your local Asian market)
1/2 cup coarsely grated Cabot 50% Light Cheddar
1 tablespoon fresh thyme
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 3/4 cups lowfat milk
1 cup chicken stock
1 cup coarsely grated Cabot 50% Light Cheddar
1 cup coarsely grated Cabot 50% Light Jalapeño Cheddar
2 teaspoons Dijon mustard
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F and butter a 3-quart shallow baking dish. Fill a large pot three-fourths full with water and add a pinch of salt. Cook macaroni until al dente.
Melt butter in a sauté pan and add panko breadcrumbs. Season with salt and pepper. Stir over medium heat until golden brown. Let cool and add 1/2 cup of cheddar until combined.*
In a large saucepan, melt butter over low to medium heat and stir in flour, stirring for 3 minutes. Whisk in milk. Bring sauce to a boil, whisking constantly, and simmer. Whisk occasionally for 3 minutes. Stir in remaining Cheddar, mustard, thyme, salt and pepper. Remove pan from heat.
In a large bowl, stir together macaroni, chicken stock and sauce. Transfer mixture to baking dish.
Sprinkle breadcrumbs and cheese mixture evenly over macaroni and bake in middle of oven for 20 to 25 minutes, or until golden and bubbling.
*Can be made one day in advance and refrigerated.
Nutrition Facts per serving
Calories: 410
Total Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 30 mg
Sodium: 610 mg
Calcium: 35% Daily Value
Protein: 21 g
Carbohydrates: 58 g
Dietary Fiber: 2 g
Apple Yogurt Smoothie
Created by Chef Rick Tramonto of Tru Restaurant, Chicago, on behalf of 3-A-Day of Dairy
Makes 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 2 cups lowfat vanilla yogurt
1 granny smith apple, cored, peeled and diced
1/2 cup orange juice
1/2 cup ice
2 tablespoons honey
Directions
Mix all ingredients in a blender or food processor until smooth and pour into tall glasses. Garnish with sliced almonds, julienne mint and 1/2 teaspoon of honey, if desired.
Nutrition Facts per serving
Calories: 330
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 160 mg
Calcium: 45% Daily Value
Protein: 13 g
Carbohydrates: 66 g
Dietary Fiber: 1 g
Pumpkin Yogurt Cheesecake Shake
Created by 3-A-Day of Dairy
Makes 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 1 can (14 ounces) pumpkin, chilled
3 ounces reduced-fat cream cheese
1 container (6 ounces) lowfat vanilla yogurt
2 cups lowfat milk
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs, optional
Directions
Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.
Nutrition Facts per serving
Calories: 150
Total Fat: 3.5 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 135 mg
Calcium: 20% Daily Value
Protein: 6 g
Carbohydrates: 23 g
Dietary Fiber: 2 g
