April 2009 Recipes
April 2nd, 2009
More cheese, please! Rich in essential vitamins and minerals to fuel your body, these cheesy recipes are tasty and healthy.
Italian Pasta Salad with String Cheese
Recipe created by Borden
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
1/2 package (8 oz.) fusille corkscrew pasta, uncooked
3/4 cup prepared fat-free creamy Italian dressing
6 sticks string cheese, 1/2-inch diced
2 1/2 oz. sliced lean Genoa salami, cut into strips
1/2 cup red onion, slivered
1/4 cup green bell pepper, slivered
1/4 cup red bell pepper, slivered
1/4 cup (1 oz.) shredded Parmesan cheese
Cook pasta according to package directions and drain. Combine pasta and remaining ingredients in large bowl and toss to blend. Cover and chill several hours or overnight, if desired.
Nutritional Facts per serving
Calories: 230; Total Fat: 6 g; Saturated Fat: 4 g; Cholesterol: 22 mg; Sodium: 420 mg; Calcium: 25% Daily Value; Protein: 12 g; Carbohydrates: 29 g; Dietary Fiber: 2 g
Ham, Cheese-n-Egg Cups
Recipe created by Cabot Creamery
Makes 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
- 12 (1-ounce) slices reduced-sodium ham
3 (1-ounce) slices 100% whole grain or white bread, torn into 4 pieces each
1 1/2 cups (12 fluid ounces) fat free egg substitute
3 cups (12 ounces) grated Cabot 50% Light Cheddar cheese
1/4 teaspoon pepper, or to taste
3 tablespoons chopped fresh olives
Directions
Preheat oven to 400º F. Lightly coat a 12-cup (4 ounces each) muffin tin with cooking spray. Fit each ham slice into each cup (ham ends will be above cup edges). Divide bread among cups. Then divide egg substitute among cups. Sprinkle with cheese, then pepper. Bake on middle oven rack for 15 minutes. Garnish with chives. Remove the cups from the muffin tin. Serve warm.
Note
Go for a thick 1-ounce slice of ham with a small diameter instead of a thin slice with a larger diameter.
Fresh Vegetable Burritos
Recipe created by Yoplait®
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 17 minutes
Ingredients
- 1/4 cup chopped green onions
2 medium onions, finely chopped (1 cup)
1 cup red bell pepper, finely chopped
1 teaspoon vegetable oil
1 cup kidney beans, cooked and drained
1/4 cup salsa
2 teaspoon salt-free herb seasoning
6 flour tortillas (8 inches in diameter)
1 large tomato, finely chopped (1 cup)
1/2 cup (2 ounces) shredded fat-free Mozzarella cheese
1 1/3 cups Yoplait® Grande! 99% Fat Free plain yogurt
1 cup alfalfa sprouts
- Directions
Heat oven to 350 degrees Fahrenheit. Cook onions and bell pepper in oil about 5 minutes, stirring frequently, until tender.
Directions
Place kidney beans, salsa and seasoning in blender or food processor. Cover and blend on high speed until well blended.
Spread each tortilla with one-sixth of the bean mixture; top each with one-sixth of the onions, bell pepper, tomato, cheese, yogurt and sprouts. Roll up tortillas; secure with toothpicks. Place on ungreased 13-inch by 9-inch pan. Bake 10 to 12 minutes or until hot and cheese is melted.
Nutritional Facts per serving for individual food recipe
Calories: 330; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 5 mg; Sodium: 480 mg; Calcium: 20% Daily Value; Protein: 18 g; Carbohydrates: 54 g; Dietary Fiber: 10 g
Couscous with Tomatoes, Sautéed Spinach and Two Cheeses
Recipe created by Cabot Creamery
Makes 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 3 1/2 cups any flavor packaged couscous
8-ounces canned Italian-style diced tomatoes
1/4 cup red onion, sliced into rings
1 tablespoon minced garlic
1/2 teaspoon olive oil
10 cups of fresh spinach (10 ounces)
1 tablespoon water
1 1/2 cups grated Cabot 50% Light Cheddar cheese
3 tablespoons grated Parmesan cheese
Fresh basil for garnish
Directions
Prepare couscous according to package directions. Heat tomatoes in small saucepan or microwave. In large skillet, combine onions, garlic and oil; stir over medium heat until onions are heated and fragrant. Add spinach and water; stir until spinach is wilted and tender but still bright green, about 2 minutes.
On large platter, layer couscous, spinach and tomatoes. Sprinkle with Cheddar and Parmesan cheeses and garnish with basil.
Nutritional Facts per serving
Calories: 228; Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 17 mg; Sodium: 482 mg; Calcium: 25% Daily Value; Protein: 16 g; Carbohydrates: 27 g
