Breakfast & Brunch 18 March 2019

Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

  • 1          cup water
  • 1/4       cup raisins
  • 1          tablespoon butter
  • 2          tablespoons brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1/3       cup thoroughly chopped walnuts
  • 1          large apple, peeled, cored and chopped

Batter:

  • 1          cup buckwheat flour
  • 1          cup unbleached all-purpose flour
  • 2          tablespoons sugar
  • 1          teaspoon ground cinnamon
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 2          cups 1 percent buttermilk
  • 1/4       cup safflower oil
  • 1/2       teaspoon vanilla extract
  • nonstick cooking spray
  • maple syrup
  1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
  2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
  3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
  4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
  5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
  6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

  • 1          package refrigerated Simply Potatoes Shredded Hash Browns
  • 1          pound Bob Evans Farms Original Sausage Roll
  • 4          large eggs
  • 1/2       cup milk
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1          cup red pepper, diced
  • 1/2       teaspoon black pepper
  • 1          cup shredded cheddar cheese
  1. Heat oven to 350° F.
  2. Remove hash browns from refrigerator and let rest.
  3. In skillet, cook sausage according to package directions.
  4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
  5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

  • 2          cups seedless watermelon, cubed
  • 1          medium jalapeno pepper, stem removed, chopped
  • 2          limes, juice only
  • 6          ounces low-sodium tomato juice
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          teaspoon fish sauce
  • 1          teaspoon horseradish
  • hot sauce, to taste
  • 1/3       cup vodka
  • lime wedges
  • chili lime salt
  • ice
  • 4          bamboo skewers (6 inches long)
  • watermelon wedges (optional)
  • prosciutto (optional)
  • cucumber slices (optional)
  • jalapeno slices (optional)
  • green olives (optional)
  1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
  2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
  3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
  4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

Source: American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board

Breakfast & Brunch 19 February 2019

Rise and Shine

(Family Features) Eating a high-protein breakfast can help provide energy and focus to keep your day on track. While many experts now recommend 25-30 grams of protein at each meal, the average breakfast plate only contains 13 grams. One way to help close the gap is to add an 8-ounce glass of milk to your meal. Whether organic, flavored or white, each variety provides nine essential nutrients, including 8 grams of high-quality protein per 8 ounces to help start the day on the right foot.

Get ahead of the game and prep breakfast the night before so you have something delicious and satisfying to look forward to each morning. Now is the perfect time to update your routine with these powerhouse breakfast ideas. These recipes are all made and paired with milk, helping you get protein and nutrients you need to fuel your day.

Once you try these delicious recipes, you’ll never go back to your old, lackluster options again. For additional breakfast inspiration, visit milklife.com.

  1. Amaranth Porridge with Pears, Crunchy Pecans and Yogurt

    Brighten your morning with the fragrant scent of pears and pecans, the perfect combination of flavors in this amazing recipe. Pair with an 8-ounce glass of milk and you’ll have energy and inspiration to tackle the rest of your day.

  1. Chai Quinoa Protein Breakfast Bowl

    Treat yourself to this protein-packed breakfast bowl with a sweet spin. This recipe will make even the most ordinary morning feel special.  

  1. Protein Power Huevos Rancheros

    Switch up your usual morning eggs with this Southwest-inspired savory breakfast recipe. It’s simple to add some spice to scrambled eggs, and this is the perfect recipe to bring on that zing.

  1. Blueberry Quinoa Pancakes

    These will make you feel anything but blue. Add flare to traditional pancakes by cooking them with quinoa and topping with blueberries. This recipe packs a protein punch to get your day moving in the right direction.

  1. Blackberry-Hazelnut Power Bowl

    Warm fall flavors like hazelnut and nutmeg complement the blackberries and bananas in this delicious power bowl. It’s perfect for weekend mornings when you want to slow down and savor the day.  

Source: MilkPEP

Breakfast & Brunch 05 February 2019

7 Breakfasts to Keep the Family on Track this New Year

Start the year off right with wholesome, nutritious morning recipes

(Family Features) With each New Year comes new goals and resolutions for the entire family. It’s the perfect time to start fresh and get everyone back on track with healthy nutrition. Starting each day with a nutritious breakfast is one way to do just that, not to mention a healthy habit to maintain throughout the year.

By incorporating simple, wholesome ingredients like milk into a balanced breakfast each morning, you can feel good knowing your family is starting the day on the right foot. With nine essential nutrients, including high-quality protein, calcium and vitamin D, pairing milk with breakfast can help everyone be their best.   

Try these seven breakfast recipes paired with milk, one for each day of the week, to fuel all kinds of mornings throughout the New Year. Visit MilkLife.com for additional recipe inspiration.

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Southwest Breakfast Protein Sandwich

Add Southwestern flavors to spice up this breakfast sandwich. Scrambled eggs seasoned with cumin, pepper and chili powder are topped with shredded cheese, ham and sliced avocados and placed inside a toasted English muffin for a twist on a classic breakfast favorite.

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Peanut Butter and Jelly Protein Power Muffins

When you’re in a rush on weekday mornings but still want a wholesome breakfast while on the go, try these protein muffins with peanut butter and jelly. This simple recipe is a kid-friendly way to serve a childhood favorite and start the day with a smile.

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Raspberry Cottage Cheese Protein Pancakes

While cottage cheese is not a traditional ingredient in pancakes, these pancakes definitely make it work. By combining blended cottage cheese with rolled oats, this dish adds protein and fiber at breakfast without skimping on taste.

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Chai Quinoa Protein Breakfast Bowl

How about a modern take on an ancient grain? This breakfast bowl with quinoa is a delicious and nutritious way to start your day. Chai spices combined with brown sugar, vanilla and milk add vibrant flavors sure to excite your taste buds.

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Protein Power Huevos Rancheros

This tasty twist on eggs brings a Southwestern flair to breakfast with avocados and turkey sausage piled high on a tortilla to spice up your morning.

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Vegetable and Sausage Mini Protein Quiches

This mini quiche recipe makes serving up protein at breakfast a snap. Use a muffin tin to create individual sausage quiches that are perfect for a make-ahead, grab-and-go breakfast.

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Savory Smoked Salmon and Cream Cheese Protein Crepes

Lock down your week’s breakfast plan with these savory crepes the entire family will enjoy. Cream cheese with chives mixed in topped with smoked salmon and wrapped inside a warm crepe winds up being a delicious morning jump-start.

Source: MilkPEP

Breakfast & Brunch 28 September 2017

Make it with Maple

(Family Features) Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin.

From spiced syrups to game-day dips, McCormick Executive Chef Kevan Vetter has tasty ideas for incorporating this fall flavor in dishes throughout the day:

  • Maple syrup is a perfect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup.
  • Add maple syrup to a melty grilled cheese sandwich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of buttered bread.
  • For a twist on a traditional game-day appetizer, drizzle maple syrup over a cheddar bacon dip.
  • For a sweet treat, mix vanilla extract and pumpkin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding.

Find more recipes featuring fall flavors at mccormick.com.
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Maple Banana Bread Pancakes

Prep time: 10 minutes
Cook time: 12 minutes
Servings: 3

  • 2          large ripe bananas
  • 2          eggs
  • 2          tablespoons packed brown sugar
  • 2          tablespoons melted butter
  • 1          tablespoon McCormick Maple Extract
  • 2          teaspoons McCormick Pure Vanilla Extract
  • 1          teaspoon McCormick Ground Cinnamon
  • 3/4       cup flour
  • 2          teaspoons baking powder
  1. Heat lightly greased griddle or skillet to medium heat.
  2. In large bowl, use potato masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinnamon; mix well. Add flour and baking powder; mix until well blended.
  3. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.

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Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 16

Bread Pudding:

  • 2          cans (13 2/3 ounces each) Thai Kitchen coconut milk
  • 4          eggs, lightly beaten
  • 1          cup sugar
  • 1          cup canned pumpkin
  • 1          tablespoon McCormick Pumpkin Pie Spice
  • 1          tablespoon McCormick Pure Vanilla Extract
  • 8          cups cubed challah bread (or cubed French or Italian bread)
  • 1          cup flaked coconut
  • 1          cup chopped pecans

Spiced Maple Syrup:

  • 1          cup maple syrup
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/4       teaspoon McCormick Pumpkin Pie Spice
  1. Heat oven to 350° F.
  2. To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
  3. Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
  4. To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.

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Maple Bacon Dip

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 16

  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup mayonnaise
  • 1/2       cup milk
  • 8          slices bacon, cooked and crumbled
  • 1          package McCormick Original Country Gravy Mix
  • 1 1/2    cups shredded sharp cheddar cheese, divided
  • 1/3       cup chopped red apple
  • 2          tablespoons maple syrup
  1. Heat oven to 350° F.
  2. In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.
  3. Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.
  4. Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.

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Maple Apple Grilled Cheese

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

  • 1/4       cup maple syrup
  • 1/4       teaspoon McCormick Apple Pie Spice
  • 3          tablespoons butter
  • 8          slices whole-wheat bread
  • 8          slices sharp cheddar cheese (1-ounce slices)
  • 1          medium Golden Delicious apple, cored and cut into 16 thin slices
  • 4          slices cooked bacon, coarsely chopped
  1. Mix maple syrup and apple pie spice. Set aside.
  2. Butter one side of each bread slice. Layer two slices of cheese and four slices of apple on each bread slice with buttered side down. Sprinkle with chopped bacon then drizzle with maple syrup mixture. Top with remaining bread slices with buttered side up.
  3. Place sandwiches in large skillet or griddle on medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted. Cook in batches, if necessary.

Source: McCormick

Breakfast & Brunch 13 June 2017

What Moms Need to Know About Summer Nutrition for Kids

Hit a home run with essential nutrients for active kids

(Family Features) With summer in full force, kids are busy with physical activities and whether it’s little league baseball games, swim team or summer camp, they’re more active than ever. Moms, nutritionists and pediatricians alike know active kids and developing bones and muscles need essential nutrients to grow strong, but The Dietary Guidelines for Americans say most Americans, including children, actually aren’t getting enough fiber, calcium, vitamin D and potassium in their diets.

Moms can keep up by making sure kids fuel their bodies with proper nutrition and stay hydrated at the same time. As a drink kids already love the taste of, milk is a great choice when moms want to serve delicious and natural, high-quality protein for kids before sending them off on summer adventures. Many are also surprised to learn that milk can help hydrate after exercise due to its natural electrolytes and fluids.

Milk plays an important role for kids’ meals and snacks, providing three of the four nutrients most Americans, including kids, aren’t getting enough of (calcium, vitamin D and potassium), and it’s the top food source of these nutrients, to boot.¹ Plus, with 8 grams of protein per every 8-ounce glass, the farm-fresh beverage is a great way to help the whole family kick start the day.

One way to hit a home run for your kids is by stepping up to the breakfast plate with delicious baseball pancakes. Served with an 8-ounce glass of milk, this breakfast is the perfect combo to help kids fuel up with protein in the morning.

Find more nutritious recipes to pair with milk at milklife.com.

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Home Run Pancakes

Servings: 4

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup fat free milk
  • 1/4 teaspoon vanilla extract
  • nonstick cooking spray
  • 8 strips low-sodium turkey bacon (optional)
  • 2-3 tablespoons raspberry or strawberry syrup (optional)
  1. Whisk together flour, baking powder, sugar and salt. Mix egg, milk and vanilla separately. Add wet ingredients to dry ingredients and whisk gently until just combined.
  2. Heat griddle or skillet to medium heat and grease lightly with cooking spray.
  3. Using 1/3-cup measuring cup for each pancake, pour batter onto pan. Cook until bubbles form and edges start to look dry then flip and cook another 30-45 seconds.
  4. Cook bacon on griddle 3-4 minutes on each side, if desired, until desired crispiness is achieved.
  5. Place cooked bacon next to pancakes for “baseball bats.” If desired, drizzle syrup onto pancakes to make baseball stitching.
  6. Pair each serving with 8-ounce glass of milk.

Nutritional information per serving: 240 calories; 1.5 g fat; 55 mg cholesterol; 15 g protein; 40 g carbohydrates; 1 g fiber; 420 mg sodium; 454 mg calcium (45% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

¹Fulgoni VL, Keast DR, Quann EE, Auestad N. Food sources of calcium, phosphorus, vitamin D, and potassium in the U.S. The FASEB Journal. 2010;24:325.1.

Source: MilkPEP

Breakfast & Brunch 30 January 2017

Valentine’s Recipes You’ll Love to Share

(Family Features) If the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love.

Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.

  • Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.
  • For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.
  • Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”

Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.

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Cocoa-Kissed Red Velvet Pancakes

Recipe courtesy of Nestlé
Servings: 10 pancakes

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons Nestlé Toll House Baking Cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup reduced-fat buttermilk or low-fat milk
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon red food coloring
  • heart-shaped pancake cutters or cookie cutters (optional)
  • butter, for garnish (optional)
  • powdered sugar, for garnish (optional)
  • maple syrup, for garnish (optional)
  • fresh berries, for garnish (optional)
  1. In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.
  2. In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.
  3. Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired.

Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.

Source: Culinary.net

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Healthy 19 January 2017

Classic Makeover

Cottage cheese gets hip with today’s recipes

(Family Features) Classics never go out of style — whether presented simply or dressed up with trendy new touches. Cottage cheese has been a favorite for generations, but innovative serving ideas give new appeal to this trusty favorite.

Cool and refreshing cottage cheese is an easy “right now” quick meal or snack for on-the-go people. It’s naturally high in protein, low in fat and carbohydrates and is a favorite among active, nutrition-conscious adults, providing women with the calcium they need. And, parents can feel good about it as an easy, healthy snack for kids. The creamy satisfying flavor of cottage cheese is great paired with pineapple or apple wedges, or mixed with applesauce and a shake of cinnamon.

The introduction of cottage cheese from Daisy Brand, the nation’s best selling sour cream brand, is an exciting new addition to the dairy case. Fresh and wholesome, this new cottage cheese contains only natural ingredients with no preservatives or additives.

Versatile cottage cheese is perfect for a quick snack, healthy meal or satisfying dessert:

Break into breakfast: Serve cottage cheese alongside fresh fruit, mixed with yogurt or topped with cereal. Its creamy consistency is perfect stirred into eggs, pancakes, omelets or quiche.
Satisfy snack attacks: Enjoy cottage cheese with fresh fruit, raw veggies or crackers.
—Mute the munchies with a thin spread of peanut butter on crackers topped with creamy cottage cheese.
Savor smart lunch choices: Combine cottage cheese with fresh vegetables or fruit for a healthful, satisfying lunch.
—Make mid-day hearty and delicious by mixing cottage cheese into flaked tuna.
Feature family-pleasing dinners: Count on cottage cheese to round out a salad or as a side dish, or use as a central ingredient in quiches or pasta dishes such as lasagna and ravioli.
Dig into sweet endings: Scene-stealing desserts with cottage cheese include cheesecake, blintzes, turnovers and more.

Delight your palate with a cool, satisfying classic. Discover surprising, innovative ways to enjoy fresh and delicious cottage cheese by visiting www.daisybrand.com. Recipe ideas for quick snacks, simple meals and flavorful entertaining will help you put this all-natural, low-carb source of protein and calcium on your table for healthy family meals.

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Berry Breakfast Parfaits

Serves 4

  • 2 cups (16 ounces) Daisy Brand Cottage Cheese
  • 2 cups mixed fresh berries such as sliced strawberries, blueberries, and raspberries
  • 1 cup granola
  • 4 tablespoons sliced or chopped almonds
  • 1 teaspoon vanilla*
  • 3/4 teaspoon Splenda®*
  1. Refrigerate fruit mixture 2 hours before assembling. In four serving dishes layer 1/4 cup of cottage cheese, 1/8 cup of granola, and 1/4 cup of mixed berries. Repeat layers in each glass. Top each parfait with 1 tablespoon of almonds.

*For a sweeter taste, try adding 1 teaspoon vanilla and 3/4 teaspoon of Splenda to fruit and stir.

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Pita Pesto Pizza Snackers

Serves 2

  • 2 pieces pita bread
  • 2 tablespoons basil pesto
  • 1 cup (8 ounces) Daisy Brand Cottage Cheese
  • 1 1/2 teaspoons garlic bread seasoning (or garlic powder)
  • 2 tablespoons chopped Roma tomatoes
  • Chopped fresh basil, to taste
  • 2 teaspoons grated Parmesan cheese (optional)
  1. Toast pita bread until crispy and firm, about 1 minute in a toaster oven.
  2. Spread pesto on each pita bread, lightly covering entire surface.
  3. Combine cottage cheese with garlic bread seasoning and spread evenly over each pita.
  4. Top with chopped tomato and fresh basil.
  5. If desired, sprinkle each pita with Parmesan.
  6. Slice each pita into 4 wedges and serve immediately.

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Apple-Cinnamon Pancake Stackers

Serves 2

  • 1 medium apple, Fuji or Gala, peeled, cored and cubed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons Splenda® or other low calorie sweetener
  • 1 teaspoon vegetable oil
  • 2 teaspoons lite maple syrup
  • 1 cup (8 ounces) Daisy Brand Cottage Cheese
  • 6 3 1/2-inch whole wheat pancakes, frozen
  • 2 fresh mint sprigs
  1. Combine apple, cinnamon and sweetener. In small pan, heat oil and sauté apple mixture over medium heat 2 minutes. Add maple syrup and cook additional minute.
  2. Fold mixture into cottage cheese, being careful not to over mix.
  3. Heat pancakes per package instructions.
  4. To serve, place 1 hot pancake on plate and layer cottage cheese mixture between pancakes evenly, 3 pancakes per serving. Top with cottage cheese mixture, a drizzle of maple syrup and a fresh mint sprig.

Source: Daisy Brand Cottage Cheese

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Healthy 19 December 2016

Smart Start

Breakfast recipes for a healthy New Year

(Family Features) A commitment to health and wellness means taking care of yourself and your family, exercising and eating right. The New Year is the perfect time to refocus your goals and make better health a priority.

A nutrient-rich breakfast can set you up for success each and every day. Dairy foods like milk, cheese and yogurt are good sources of high-quality protein, which is an essential part of a healthy diet. Protein serves as the building block for cells throughout the body and may aid in managing weight by helping you feel full.

By adding protein to your day, health and wellness goals can become easier to achieve. Daily protein needs should be met by spreading intake throughout the day in every meal and snack you eat. Not only does protein help satisfy hunger, which may aid in weight management, but it also helps preserve muscle.

No matter your breakfast style, dairy foods can enhance your dish. These recipes show how, from sweet to savory and cold to hot, your breakfast can be unique while providing high-quality nutrition in each bite. Learn more about the role of dairy in a healthy diet at MilkMeansMore.org.

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White Pizza Frittata

Recipe created by Rachel Cooks on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 8

  • 1 tablespoon extra-virgin olive oil
  • 1 large clove garlic, minced
  • 12 ounces frozen spinach, thawed and water pressed out
  • 12 large eggs
  • 1/4 cup skim milk
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil
  • 1/2 cup shredded, part-skim mozzarella cheese
  1. Heat oven to 325° F.
  2. In oven-safe skillet, heat olive oil over medium heat. Add garlic and cook 2 minutes, or until fragrant. Once garlic is fragrant, add spinach; break up to incorporate and heat.
  3. In medium bowl, whisk together eggs, milk, pepper, oregano, ricotta, Parmesan and basil.
  4. Add egg mixture to skillet, reduce heat to low and cook 1 minute, stirring gently. Move to oven and bake 25-30 minutes, or until eggs are almost completely set.
  5. Carefully remove from oven and add mozzarella. Return to oven and bake until mozzarella is melted, about 5 minutes.
  6. May be served hot, at room temperature or cold.

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Blueberry Buckwheat Pancakes

Recipe created by The Chef Next Door on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

  • 3/4 cup buckwheat flour
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups lactose-free, 2 percent milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries, plus additional for topping (optional)
  • syrup (optional)
  1. In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
  2. Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
  3. Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
  4. Top pancakes with additional blueberries and syrup before serving, if desired.

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Huevos Rancheros Oats

Recipe created by Comfortably Domestic on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2

Oats

  • 1 cup 2 percent milk
  • 3/4 cup water
  • 1/8 teaspoon salt
  • 1 cup old-fashioned oats

Huevos Rancheros

  • 1/2 cup sweet onion, peeled and chopped
  • 1 1/2 teaspoons light olive oil
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1/4 teaspoon chipotle chili powder
  • 2 eggs
  • kosher salt
  • black pepper
  • 1/4 cup sharp cheddar cheese, freshly grated
  1. In medium saucepan over medium-high heat, bring milk, water and salt to boil. Stir in oats. Reduce heat to medium-low and simmer oats, stirring occasionally, 4 minutes. Remove oats from heat and place lid on saucepan. Set aside.
  2. In nonstick skillet over medium heat, saute onion in olive oil until soft, about 4 minutes. Stir canned tomatoes with green chilies and chipotle chili powder into onions to combine. Continue to heat salsa to boil, about 1 minute. Make two wells in middle of tomato salsa. Crack eggs into wells. Season eggs with salt and pepper, to taste. Cover skillet and poach eggs in salsa to desired doneness; about 3-4 minutes.
  3. Divide oats evenly between two bowls. Spoon eggs and salsa over oats. Serve immediately with cheddar cheese.

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Ricotta and Fig Oatmeal

Recipe created by Foxes Love Lemons on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 3 minutes
Servings: 1

  • 3/4 cup milk
  • 1/2 cup old-fashioned rolled oats
  • 1/8 teaspoon kosher salt
  • 2 tablespoons ricotta cheese
  • 2 dried figs, halved
  • 1 tablespoon sliced almonds
  • 1 tablespoon honey
  1. In microwave-safe bowl, stir together milk, oats and salt. Microwave on high 2 1/2 minutes, or until oats are tender and most liquid is absorbed.
  2. Remove bowl from microwave; stir in ricotta. To serve, top with figs and almonds, and drizzle with honey.

Source: United Dairy Industry of Michigan

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