More cheese, please! Hy-Vee Dietician recipes - KWWL - Eastern Iowa Breaking News, Weather, Closings

More cheese, please! Hy-Vee Dietician Stephanie Beenken cheese recipes

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Mozzarella Pepper Salsa

Serves 12

All you need:

1 (8 ox) block mozzarella cheese, diced into ¼-inch cubes

1 cup diced roasted red peppers

2 green onions, cut diagonally into thin slices

3 tablespoons thinly sliced fresh basil

2 teaspoons extra-virgin olive oil

Freshly ground black pepper to taste

1 head Belgian endive, separated into leaves.

All you do:

Combine mozzarella cheese, red peppers, green onion, fresh basil and olive oil in medium bowl; mix well. Season with pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers. Yield: 3 cups

May also serve on toasted baguette whole-grain bread.

Nutrition facts per serving: 61 calories, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 150 mg sodium, 2 g carbohydrates, 5 g protein. 15% Daily Value calcium.

Source: Midwest Dairy Association

 

Colby Cobb Salad

Source: www.midwestdairy.com

Serves 6 (2 cup servings)

Prep Time: 20 minutes

All you need:

For the dressing:

2 cups fat-free plain yogurt, divided

4 large basil leaves

¼ cup parsley, stems removed

2 tablespoons chopped chives

1 tablespoon lemon juice

1 teaspoon honey

1/8 teaspoon freshly ground pepper

2 tablespoons fat-free mayonnaise

½ teaspoon salt (optional)

¼ teaspoon additional pepper (optional)

 

For the salad:

8 cups chopped romaine lettuce (1 small head)

½ cup halved cherry or grape tomatoes

¼ cup diced cucumber

2 slices cooked turkey breast, cut into strips

2 tablespoons bacon bits

1 egg, hard boiled and chopped

1 ½ cups shredded Colby or Colby Jack cheese

 

All you do:

For the dressing:

  • Place 1 cup of yogurt, basil, parsley, chives, lemon juice,  honey and pepper in a blender or food processor.  Cover and pulse until smooth (dressing will be green in color).  Pour mixture in medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
  • Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. 

 

For the salad:

  • Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top.  Just before serving, pour dressing over salad and toss lightly. 

 

Southwest Cornbread Squares

Source: www.midwestdairy.com

Serves 8 (Serving Size: 1 2-inch square)

All you need:

Nonstick cooking spray

1 package corn muffin mix, plus ingredients to make mix

1 small onion, thinly sliced

½ cup red pepper, thinly sliced

½ cup green pepper, thinly sliced

1 teaspoon oregano

1 ½ cups reduced-fat milk Cheddar cheese, shredded and divided

All you do:

1. Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package. Spray 8-inch square or round pan with nonstick cooking spray. Pour batter into pan. Bake 15 minutes, or until lightly browned. Do not remove cornbread from pan.

2. White bread is baking, heat skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.

3. Sprinkle cup of the cheese over baked bread; top with vegetable mixture and remaining ½ cup cheese. Bake 5 minutes, or until cheese is melted. Cut into 2 inch squares to serve.

 

Balsamic Strawberries with Ricotta Cream

Source: www.midwestdairy.com

Serves 6.

All you need:

1 cup part-skim ricotta cheese

3 ounces cream cheese

2 tablespoons powdered sugar

½ teaspoon vanilla extract

3 tablespoons balsamic vinegar

2 tablespoons granulated sugar

1 container (16 ounces) fresh strawberries, hulled and quartered

1 tablespoon fresh basil leaves, cut into ribbons

All you do:

1. Whip ricotta cheese, cream cheese, powdered sugar and vanilla extract in a medium bowl using an electric mixer. Divide mixture into six serving goblets and chill.

2. Combine vinegar and granulated sugar in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the mixture lightly coats a spoon. Cool completely.

3. Toss strawberries with balsamic syrup. Evenly divide strawberries into each goblet. Sprinkle basil ribbons on each. Serve immediately.

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