February 2008 Recipes
February 4th, 2008Treat your sweetheart to a delightfully delicious (and nutritious) breakfast in bed this month. Our calcium-rich breakfast foods will make you fall in love all over again with the most important meal of the day. February’s recipes include Cheddar and Mushroom Breakfast Squares, Chocolate Comfort Sipper, Cheesy Egg Scrambler and a Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce.
Cheddar and Mushroom Breakfast Squares
Recipe Created by 3-A-Day of Dairy
Makes 9 servings (2 1/2 x 2 1/2 inch squares)
Prep time: 20 minutes
Bake time: 1 hour
Ingredients
- 2 teaspoons butter
2 cups sliced white button mushrooms
1/2 cup sliced green onion, including green tops
6 slices country-style bread, cubed
2 cups shredded, reduced-fat cheddar cheese
2 cups fat-free or lowfat milk
2 cups egg substitute
1 teaspoon red or green hot pepper sauce
1/4 teaspoon salt (optional)
Directions
Spray an 8-inch by 8-inch square glass or ceramic baking dish with cooking spray; set aside.
In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.
Place half of the bread cubes in prepared baking dish. Scatter half of the mushroom mixture and half of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.
In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour milk mixture over bread cubes and top with the remaining cheese. Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking.
Preheat oven to 350 degrees Fahrenheit. Bake, covered, for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve.
Note: Create your own variations by using other vegetables.
Nutrition Facts per serving
Calories: 210
Total Fat: 8 g
Saturated Fat: 4.5 g
Cholesterol: 20 mg
Sodium: 310 mg
Calcium: 30% Daily Value
Protein: 17 g
Carbohydrates: 18 g
Dietary Fiber: 1 g
Chocolate Comfort Sipper
Recipe courtesy of American Dairy Association/National Dairy Council
Makes 3 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
- 1 cup prepared chamomile or chamomile-lavender tea
2 (6-ounce) containers fat-free chocolate yogurt
1 cup lowfat chocolate milk
1 teaspoon unsweetened cocoa powder
2 packets sugar substitute
Directions
In a blender, combine tea, yogurt, milk, cocoa powder and sugar substitute. Cover and puree until frothy. Pour into three large microwave-safe mugs.* Heat each mug in a microwave on high power for 40 seconds or until froth begins to rise.
*You may keep unheated smoothie in a covered pitcher refrigerated up to two days. Heat when ready to serve.
Nutritional Facts per serving for individual food recipe
Calories: 200
Fat: 1 g
Saturated Fat: 0.5 g
Cholesterol: 5 mg
Sodium: 230 mg
Calcium: 20% Daily Value
Protein: 7 g
Carbohydrates: 40 g
Dietary Fiber: 2 g
Cheesy Egg Scrambler
Recipe created by Kraft Kitchens on behalf of the American Dairy Association/National Dairy Council
Makes 1 serving
Prep Time: 3 minutes
Cook Time: 3 minutes
Ingredients
- 1/2 whole wheat pita bread
2 large egg whites
1/4 cup shredded reduced-fat mild cheddar cheese
Directions
Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve.
Tip: Kick up the flavor with zesty Jalapeño or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling.
Nutritional Facts per serving for individual food recipe
Calories: 150
Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 190 mg
Calcium: 20% Daily Value
Protein: 16 g
Carbohydrates: 9 g
Fiber: 1 g
Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce
Recipe created by Chef Lisa Schroeder of Mother Bistro, Portland, Ore., on behalf of 3-A-Day of Dairy
Makes 10 servings
Prep Time: 30 minutes
Cook Time: 55 minutes
Ingredients
- For the bread pudding:1 pound challah or egg bread, cubed
1 teaspoon cinnamon
1/2 cup egg substitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 teaspoons vanilla extract
1/3 cup raisins
For the vanilla pudding sauce:
1 egg
1 egg white
1/4 cup sugar substitute for baking
2 teaspoons cornstarch
2 1/2 cups fat-free milk
2 teaspoons vanilla extract
Directions
For the bread pudding:
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch x 8-inch baking pan with cooking spray; set aside.
Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
Cut into squares and serve warm with prepared vanilla pudding sauce.
For the vanilla pudding sauce:
Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yield: Approximately 1/2 cup bread pudding plus 1/3 cup vanilla yogurt sauce, per serving
