September 2008 Recipes
September 2nd, 2008Back to school means back to hectic schedules. Pencil in one of these family dinners that’ll take just 30 minutes to make from counter to table. Studies show kids who regularly eat with their families are happier, healthier and more productive. This month’s recipes include BBQ Ranch Quesadilla Wedges, Easy Italian Vegetable Pasta Bake, Southwestern Cheese & Corn Chowder, and Mini Toasted Open Subs with Cucumber Yogurt Dressing.
BBQ Ranch Quesadilla Wedges
Recipe created by Borden
Makes 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 1 bag (16-ounce) frozen pepper stir-fry blend (green, red and yellow peppers and onions)
1/4 cup barbecue sauce
1/2 cup light ranch dressing
1 tablespoon butter, softened
8 (8-inch) flour tortillas
1 cup prepared barbecue shredded beef
3/4 cup Borden® Mild Cheddar Shredded Cheese
Directions:
Prepare stir-fry pepper blend according to package directions. Mix barbecue sauce and ranch dressing and set aside. Spread butter evenly on one side of each tortilla and layer barbecue beef, stir-fry blend, and cheese evenly on unbuttered side of four tortillas. Cover with remaining tortillas, butter side up. Grill each quesadilla in large skillet over medium heat for 3 minutes on each side or until golden and cheese melts. Cut into wedges and serve with barbecue ranch dipping sauce.
*Tip: For fajita-ranch quesadillas, layer cooked peppers and onions, thawed fajita chicken strips and cheese on grilled flour tortillas. Serve with a signature dip comprised of equal parts salsa and ranch sauce.
Nutritional Facts per serving for individual food recipe:
Calories: 340; Total Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 35 mg; Sodium: 720 mg; Calcium: 20% Daily Value; Protein: 15 g; Carbohydrates: 37 g; Dietary Fiber: 3 g
Easy Italian Vegetable Pasta Bake
Recipe created by Kraft Kitchens
Makes 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 3 cups mostaccioli, cooked, drained
1 jar (27.5-ounce) light pasta sauce
1 package (8-ounce) Kraft 2% Milk Shredded Reduced Fat Mozzarella cheese, divided
2 cups thinly sliced mushrooms
2 cups sliced halved yellow squash
2 cups sliced halved zucchini
Directions
Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13-inch by 9-inch baking dish; sprinkle with remaining cheese. Bake at 375º Fahrenheit for 20 to 25 minutes or until thoroughly heated.
*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.
Nutritional Facts per serving for individual food recipe:
Calories: 370; Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 20 mg; Sodium: 690 mg; Calcium: 35% Daily Value; Protein: 21 g
Southwestern Cheese and Corn Chowder
Recipe created by 3-A-Day™ of Dairy
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
2 tablespoons butter
1 small onion chopped
3 cups fat-free chicken broth
2 cups fresh corn
2 potatoes, peeled, cut into 1/2-inch dice
1 small red pepper, diced
1 rib celery, sliced
2 cups lowfat milk
1 cup shredded 2% reduced-fat Cheddar cheese
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Directions:
Melt butter in large saucepan. Add onion and cook until tender, about 5 minutes. Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered 5 minutes or until potatoes are tender.
Remove 2 cups of soup and puree in blender or processor. Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer 10 minutes.
Note: May garnish with crumbled turkey bacon and additional cheese, if desired.
Nutritional Facts per serving for individual food recipe:
Calories: 266; Total Fat: 10 g; Saturated Fat: 5 g; Cholesterol: 28 mg; Sodium: 715 mg; Calcium: 26% Daily Value; Protein: 13 g; Carbohydrates: 34 g; Dietary Fiber: 4 g
Mini Toasted Open Subs with Cucumber Yogurt Dressing
Recipe created by 3-A-Day™ of Dairy
Makes 12 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
6 sliced French rolls
1/2 cup sliced red onion
1/2 cup sliced green pepper
12 ounces thinly sliced turkey breast
12 slices reduced-fat Cheddar or Swiss cheese
1 cup shredded lettuce
1 cup sliced Roma tomatoes
For the yogurt sauce:
2 cups plain lowfat yogurt
1 cup diced cucumber
1/2 cup chopped parsley
Directions:
Preheat oven to 350 degrees Fahrenheit. Toast rolls with cut side up in oven until lightly browned. Top each half with red onion, green pepper and 2 ounces turkey breast and 1 slice cheese. Return to oven for 2 minutes, or until cheese begins to melt. Arrange open face sandwiches on platter. Top each half with 1 tomato slice and shredded lettuce. Spoon about 2 tablespoons of yogurt sauce* over the top of each sandwich. Sprinkle with additional chopped parsley.
*Combine yogurt, cucumber and parsley. Chill until needed.
Yield: 1 (3-inch) sandwich, per serving
Nutritional Facts per serving for individual food recipe:
Calories: 260; Total Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 25 mg; Sodium: 690 mg; Calcium: 25% Daily Value; Protein: 18 g (8 g dairy protein); Carbohydrates: 29 g; Dietary Fiber: 2 g
