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Mesquite Elementary Students Serving Up Deliciousness at Their 2nd Annual Breakfast Cook-Off

Mesquite Elementary School in Gilbert held their Second Annual Fuel Up to Play 60 Cook-Off and it was nothing short of delicious!!  PE teacher and Fuel Up to Play 60 Program Advisor Morgan Pardy reached out to local breakfast eatery, Snooze, and invited them to visit with students about cooking using different types of food. Afterward, students were encouraged to form teams and  submit a recipe for a chance to participate in the cook-off. In the end, four teams were chosen: Team Wonder Chefs, The Crazy Cooks, The Three Amigos and Team Bossome. The young chefs were asked to prepare and submit a shopping list of ingredients which were purchased using donated funds. Food items, tables, cooking utensils and appliances needed by each station were set up on the day of the event. Under adult supervision, students were required to prepare and assemble the recipes on their own. After the one hour time limit, each group was asked to provide a plated sample and present a pitch of their culinary creation to five guest judges. Team Wonder Chefs came out on top with their impressive time management, team work and of course, tasty fare!

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Greek-Style Yogurt Substitution Guide

Greek-Style Yogurt Substitution Guide

GreekYogurt_substitutes

1 cup sour cream or creme fraiche = 1 cup 2% or 10% Plain Greek-Style Yogurt

1 cup mayo = 1/3 cup mayo + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

1 cup butter or margarine = 1/2 cup butter or margarine + 1/4 cup 2% or 10% Plain Greek-Style Yogurt

1 cup oil = 1/3 cup oil + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

1 cup heavy cream = 1/2 cup heavy cream + 1/2 cup 2% or 10% Plain Greek-Style Yogurt

1 cup milk or half-and-half or light cream = 3/4 cup milk or half-and-half or light cream + 1/4 cup 2% or 10% Plain Greek-Style Yogurt

1 cup buttermilk = 1/3 cup milk + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

8 oz. cream cheese or mascarpone = 4 oz. cream cheese or mascarpone + 1/2 cup 2% or 10% Plain Greek-Style Yogurt

1 cup ricotta cheese = 1/2 cup ricotta cheese + 2% or 10% Plain Greek-Style Yogurt

 

Click here to see more from DairyGood.org.

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Recipe: Low-Fat Chocolate Mousse

Low-Fat Chocolate Mousse

Ingredients:

  • 1/2 cup water plus 6 tablespoons
  • 1/2 sugar
  • 3 egg whites
  • 1/4 teaspoon white vinegar
  • 4 ounces 60% dark chocolate
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/2 cup low-fat Greek yogurt, plain
  • Fresh raspberries (optional)
  • Fresh mint (optional)

Directions:

  1. In a small saucepan, add 1/2 cup water and sugar. Heat on medium until sugar has dissolved and bubbles begin to form on the surface. Remove from heat. Beat egg whites in a standing mixer until frothy. Add vinegar and continue to beat until stiff peaks appear. Slowly pour the sugar and water mixture down the side of the bowl into egg whites with the mixer on. Beat an additional 2-3 minutes until thick and shiny.
  2. In a double boiler on the stove top, melt the chocolate, remaining 6 tablespoons water and coco powder. Stir occasionally  until chocolate mix is glossy and smooth. Remove from heat and add vanilla extract. Once the chocolate mixture has cooled slightly, stir in Greek yogurt. Add a third of the egg whites to the chocolate, folding gently. Add the remainder of the egg whites, folding until mostly combined. Be sure not to over mix or mousse will fall flat.
  3. Spoon into desired serving dishes (individual ramekins work well) and cover tightly with plastic wrap. Chill at least 5 hours. Serve garnished with berries and fresh mint, if desired.

Makes approximately 10 servings.

Prep time is about 6 minutes.

Chill for about 5 hours.

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Phoenix Hebrew Academy Puts Breakfast on the Menu

Phoenix Hebrew Academy received funding and insulated bags, through participation in the Fuel Up To Play 60 Program, which they used to start serving breakfast at their school.

“After a long process of getting our school qualified and participating in the National School Lunch Program last year, we decided to offer breakfast this year. It has been a huge success. The kids are super excited every morning to get their breakfast and be able to make a choice on their own about what they get to eat. The joy we get is to know that as they choose what they want, we get the satisfaction of knowing that it is always a healthy choice and feel that it helps them be more focused in class when they have good food in their tummies. It has been are greatest accomplishment to be able to provide healthy breakfast and lunches to our children.”

For tools and resources to help get breakfast started at your child’s school, visit our Arizona School Breakfast page!

 

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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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Browned-butter Orange and Cranberry Crumb Cake

Ingredients:

Topping

  • 10 tablespoons unsalted butter
  • 1 1/3 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Cake

  • 1 1/2 cups all-purpose flour, plus additional for the pan
  • 1/2 cup plus 2 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Zest of 2 oranges
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup milk
  • 2 tablespoons orange juice
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, thawed

Directions:

  1. For the topping, cook and stir the 10 tablespoons butter in a skillet over medium heat until the butter foams, begins to turn light brown, and smells nutty. Remove from the heat and allow to cool slightly.
  2. Combine the flour, brown sugar, cinnamon, and salt in a large bowl. Stir in the browned butter until large crumbs form; set aside.
  3. For the cake, preheat the over to 350 degrees F. Butter and flour a 9-inch square baking pan; set aside.
  4. Mix the flour, granulated sugar, baking powder, salt, cinnamon, and orange zest in a large bowl. Set aside.
  5. Cook and stir the butter in a skillet over medium heat until it foams, begins to turn brown, and smells nutty. Cool slightly.
  6. Combine the egg, milk, orange juice, vanilla, and browned butter in a separate bowl. Pour the egg mixture into the dry ingredients and stir just until combines. Spread the batter in the prepared pan. (It will look like a small amount of batter.) Distribute the cranberries over the batter, pressing them into the batter slightly.
  7. Sprinkle the crumb topping evenly over the cake, pressing down on it slightly. )This will be a very generous amount of crumbs.) Bake for about 50 minutes or until the crumbs are golden and a cake tester inserted in the center of the cake comes out clean. Transfer to a wire rack and cool completely in the pan.
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Scrambled Egg and Mozzarella Pizzas

Ingredients:

  • 3 cups sliced mushrooms
  • 1 1/2 cups diced red bell pepper
  • 3/4 cup sliced green onions, white and green parts (about 6)
  • 12 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano, crushed
  • 1/2 cup pizza sauce
  • 6 English muffins, split and lightly toasted
  • 3 cups shredded mozzarella cheese
  • Nonstick cooking spray

Directions:

  • Preheat the oven to 350 degrees F. Spray a large nonstick skilled with nonstick cooking spray. Cook and stir the mushrooms, bell pepper, and green onions over medium-high heat until softened, 4 to 5 minutes.
  • Whisk the eggs, salt, black pepper, and oregano in a large bowl. Pour into the skillet and cook over medium-low heat, stirring frequently, until the eggs are cooked through but still creamy, about 5 minutes.
  • Spread 2 teaspoons of the pizza sauce over each English muffin half and place on two large rimmed baking sheets. Divide the scrambled egg mixture among the muffins. Top each with 1/4 cup of the cheese.
  • Bake until the cheese is melted, about 5 minutes. Serve immediately.
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Triple Cheese-Veggie Rolls

Ingredients:

  • 3/4 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 3/4 cup shredded Colby Jack cheese
  • 6 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (13.8-ounce) tube refrigerated pizza dough
  • Flour, as needed
  • 3/4 cup chopped red, green, yellow, or orange bell pepper
  • 2 green onions, sliced
  • 1/3 cup sliced black olives
  • Nonstick cooking spray

Directions:

  1. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with nonstick cooking spray; set aside.
  2. Combine the cheeses in a large bowl; set aside. Whisk the eggs with the salt and black pepper in a medium bowl. Spray a medium nonstick skillet with nonstick cooking spray. Pour the eggs into the skillet and cook over medium-low heat, stirring frequently, until firm but still creamy, 3 to 5 minutes.
  3. Roll out the dough on a floured surface to a 12×8 inch rectangle, about 1/8 inch thick. Scatter the cheeses evenly over the surface of the dough, leaving a 1/2-inch border around all edges. Spread the scrambled eggs evenly on top of the cheese. Scatter the bell pepper, green onions, and black olives over the eggs.
  4. Roll up the dough very tight from one long side. Brush water along the edge of the dough and pinch tightly to seal. Using a sharp serrated knife, cut the roll into 12 pieces about 1-inch wide. Place the pieces, cut side up, in the prepared muffin cups.
  5. Bake for 15 to 18 minutes, or until the dough is golden brown. Cool the rolls in the pan on a wire rack for 5 minutes. Remove from the pan and cool on a rack for 5 minutes more before serving.

 

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Cheddar and Mushroom Breakfast Squares

Ingredients:

  • 2 tablespoons butter
  • 2 cups sliced white button mushrooms
  • 1/2 cup sliced green onions, white and green parts
  • 6 slices country-style bread, cubed
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups milk
  • 8 large eggs
  • 1 teaspoon red or green hot pepper sauce
  • 1/4 teaspoon salt (optional)
  • Softened butter, for the baking dish

Directions:

  1. Butter a 9-inch square glass or ceramic baking dish; set aside
  2. Melt the butter in a medium skillet over medium heat. Add the mushrooms and cook for about 5 minutes or until softened and browned at the edges. Stir in the green onions; set aside.
  3. Place half the bread cubes in the prepared baking dish. Scatter half the mushroom mixture and half the cheese over the bread cubes. Layer the remaining bread cubes and mushroom mixture in the dish; set aside.
  4. Beat the milk, eggs, hot pepper sauce, and salt, if using, in a large bowl until well blended. Pour over the bread cubes in the baking dish and top with the remaining cheese. Cover the dish with aluminum foil and refrigerate for 8 to 10 hours.
  5. Preheat the oven to  350 degrees F. (Allow dish to sit at room temperature while oven is heating.) Bake the casserole, covered, for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is puffed and the cheese is browned at the edges. Let stand for 5 minutes before serving; cut into squares.
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Pepper and Egg Brunch Bake

Ingredients:

  • 6 large eggs, beaten
  • 3 cups milk
  • 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8 ounce package)
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups cubed country-style sourdough or whole-wheat bread
  • 1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
  • 1 1/2 cups chopped yellow onions (2 small)
  • 1 cup chopped green bell pepper (1 medium)
  • 1 cup chopped red bell pepper (1 medium)
  • 1/4 cup chopped fresh basil
  • Softened butter, for the baking dish

Directions:

  1. Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
  2. Preheat the oven to 350 degrees F. Stir the basil into the egg mixture. Butter a 9×13 inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.