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Start New School Year with Fuel Up to Play 60!

There’s no better time than the present to get your school and students eating healthier and more active through the Fuel Up to Play 60 Program, the largest health and wellness program in schools across the country.

This video walk-through shows potential Fuel Up to Play 60 program advisors how to get started with their Fuel Up to Play 60 dashboard. Video includes instructions for signing up, tracking school progress, applying for Fuel Up to Play 60 grants and more.

 

Visit fueluptoplay60.com for more info.

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Buy Local: Milk, cheese, yogurt made in Arizona

Did you know the milk you buy at Frys, Safeway, Albertsons, Bashas, AJ’s and Food City, was produced by an Arizona dairy farm family within two days of it being bottled and delivered to the stores?

On 12 News Arizona Midday, Dairy Council of Arizona’s Terri Verason, RD, features delicious and nutritious dairy products made right here in Arizona, including: Shamrock Farms, Arizona Farms Cheese, Danzeisen DairyFranklin Foods, and Ehrmann USA. [Click for list of AZ-Local-Products]

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3 Cheese Veggie Quiche

To download printable version, click here: 3-Cheese-Veggie-Quiche

This lightened-up version of a quiche is a delicious brunch entree. And it’s even better as leftovers when the flavors all blend together!

3 Cheese Veggie Quiche

Recipe adapted from a recipe by Cabot Creamery

Makes 8 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes

Ingredients:

1 cup shredded sharp cheddar cheese
1 medium onion, diced
½ pound mushrooms, sliced
1 large carrot, shredded or spiralized
1 zucchini, thinly sliced or spiralized
1 yellow squash, thinly sliced or spiralized
2 tablespoons butter
½ cup shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup fat free plain yogurt
1 cup egg substitute
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions:

  1. Preheat oven to 400. Sprinkle cheddar cheese in the bottom of a quiche pan or a large pie pan.
  2. In a small skillet, sauté onion, mushroom and carrot in butter until crisp-tender, add zucchini and yellow squash and continue to sauté 2-3 minutes. Place vegetable mixture on top of cheese.
  3. In a large bowl, whisk together ricotta cheese, yogurt, egg substitute, salt, oregano, basil, garlic powder and pepper until smooth. Pour over vegetables. Sprinkle with mozzarella cheese and paprika.
  4. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  5. Garnish with spiralized veggies.
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Club Sandwich Cake

To download printable version, click here:  Club Sandwich Cake

Club Sandwich Cake

The traditional Swedish Sandwich Cake, or smörgåstårta, is made with layers of bread and savory mixes of smoked salmon, tuna salad, ham salad and other creamy delights, decorated with seafood and veggies. This is an American twist on the sandwich cake, made with deli meat, sliced cheeses, lettuce and tomato – essentially a pretty club sandwich, decorated like a cake.

Makes 6 Servings
Prep Time:   45 minutes

Ingredients:

Sandwich:
5 pita bread rounds
1 cucumber sliced
4 large leaves Romaine lettuce
2 tomatoes, sliced
½ pound sliced deli meat (turkey, ham, roast beef, etc.)
½ pound sliced cheese
6″ wooden skewer

“Frosting”:
16 oz Greek cream cheese, softened
1 cup plain Greek yogurt
Salt and white pepper to taste
Garlic and onion powder to taste

Garnish suggestions:
1 bunch chives
4 cherry tomatoes, halved
1 radish, thinly sliced
1 cucumber, thinly sliced
Parsley leaves

Directions:

  1. Place 1 pita bread on serving plate.
  2. Spread 2 tbls. cream cheese mixture on bread and top with sliced cucumbers. Layer deli meat and cheese on top of cucumbers.
  3. Place next pita bread on top of meat and cheese and spread with 2 tbls. cream cheese mixture. Top with 2 leaves of romaine lettuce and sliced tomatoes.
  4. Repeat steps 2 and 3.
  5. Cut skewer so it’s slightly shorter than the cake.  Poke skewer down center of ‘cake’ so layers don’t slide apart while frosting.
  6. Frost with remaining ‘frosting’ until covered.
  7. Decorate with garnishes as desired.

Note: Feel free to swap in your favorite sandwich ingredients.

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Featured Recipes on Arizona Midday: Yogurt Dressings

For downloadable and printable recipe, click here: Yogurt Dressings

Tzatziki Sauce
16 oz plain yogurt
2 cucumbers, peeled, seeded and diced
2 tbls olive oil
½ lemon, juiced
2 tbls fresh dill, minced
2 cloves garlic, peeled
Salt and pepper to taste
Combine all ingredients in food processor or blender. Process until well-combined. Add salt and pepper to taste. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Yogurt Feta Dressing
1 cup plain Greek yogurt
4 oz feta cheese, finely crumbled
2 tbls fresh dill, minced
2 tbls fresh parsley, minced
1 garlic clove, minced
¼ cup milk
2 tsp lemon zest
2 tbls fresh lemon juice
Salt and pepper to taste
Stir together all ingredients. Add salt and pepper to taste. Refrigerate 30 minutes to allow flavors to blend.
Note: To adjust the thickness of the dressing, increase or reduce the amount of milk.

Creamy Raspberry Dressing
1 cup plain yogurt
½ cup raspberries
1 tbls red wine vinegar
2 tsp sugar
Blend all ingredients in blender or food processor until smooth. Refrigerate at least 30 minutes until chilled.

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Featured Recipe on Arizona Midday: Steak Lettuce Wraps with Horseradish Cream

For downloadable, printable recipe, click here: Steak Lettuce Wraps with Horseradish Cream

Recipe from www.dairygood.org

Makes 4 Servings

Prep Time: 15 min

Cook Time: 10 min

Ingredients:
½ cup Greek yogurt, plain, nonfat
2 to 3 Tbsp. prepared horseradish (to taste)
1 flank steak (~1/2 lb)
1 head Bibb lettuce
1 Fuji apple
Kosher salt and freshly ground black pepper, to season

Directions:
1. Stir together the yogurt and horseradish, using more horseradish for more robust flavor; refrigerate until service.
2. Season the steak as desired with salt and pepper. Place on a hot grill and cook to desired doneness, flipping once. Allow the steak to rest for 5-10 minutes.
3. As the steak rests, remove the leaves from the head of lettuce and slice the apple into matchsticks.
4. Thinly slice the steak against the grain.
5. Assemble the wraps: layer several slices of beef into the bowl of a lettuce leaf and top with crunchy apple and a spoonful of horseradish cream.

Notes:
**Use whatever lettuce you like the most – substitute radicchio, romaine, or iceberg. Or, dial down the portions and serve as an appetizer on endive leaves.
**Make this horseradish cream a go-to lactose-friendly garnish for hamburgers and other sandwiches.

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Featured Recipe on Arizona Midday: Berry Blue Spinach Salad

For downloadable and printable recipe, click here: Berry Blue Spinach Salad

Makes 2 Servings

Prep Time: 10 minutes

Cook Time: none

Ingredients:
1 bag baby spinach (6 oz)
1 cup blueberries
1 cup quartered strawberries
1 ripe avocado, pitted and diced
¼ cup slivered almonds
½ cup crumbled blue cheese
Salt and pepper to taste

Lemon Raspberry Poppy Seed Dressing
¼ cup fresh raspberries
¼ cup olive oil
2 tbsp fresh squeezed lemon juice
2 tbls raspberry vinegar
1 tbsp poppy seeds
1 tsp honey
Dash of salt and pepper

Directions:
1. Muddle raspberries in a small bowl. Add all remaining dressing ingredients and whisk until well blended.
2. Place spinach in bottom of large bowl. Sprinkle with salt and cracked pepper if desired. Arrange remaining ingredients on top of spinach.
3. Drizzle with desired amount of dressing.