Lightening Up Your Favorite Recipes

(NAPSI)-Most people love the rich and creamy taste of macaroni and cheese, fettuccine Alfredo and creamy tomato soup.

Fortunately, popular creamy recipes can be made into something even better and healthier with recipe secrets from award-winning cookbook author Pam Anderson for losing weight and eating great.

The following are a few tips for creating healthy meals at home:

• Shop smart: Always keep a well-stocked pantry of flavorful but healthy items. Having several types of vinegar on hand helps to serve up a flavorful punch without adding fat or calories. Store lower-fat, high-flavor cheeses such as goat, blue, Parmesan and feta in the fridge to add flavor to any dish. A well-stocked pantry will help you to easily make the perfect recipe at home.

• Eat smarter: Eating frequently and in small amounts throughout the day may prevent you from overeating; you should never go more than three hours without eating. Before making dinner, have a predinner nibble to stop you from grazing while cooking.

• Make every cup count: You typically use your drinking milk for cooking, but why not try using evaporated milk for richer and creamier meals with more nutrition? Low-fat evaporated milk has twice the calcium and protein of low-fat drinking milk, plus it's much lower in calories than the half-and-half or cream typically added to Alfredo recipes. Heavy cream has 50 calories per tablespoon, while evaporated milk has 20 calories per tablespoon and low-fat 2 percent evaporated milk has 12.5 calories per tablespoon. Simply use one cup of evaporated milk to replace one cup of milk or cream. Try a delicious CARNATION® Evaporated Milk recipe such as Crustless Broccoli & Cheddar Mini Quiches, which are great as an appetizer or with a salad for a light meal.

Crustless Broccoli & Cheddar Mini Quiches

(Makes 12-16 quiches)

Ingredients:

1 can (12 fl. oz.) NESTLE® CARNATION® Evaporated Lowfat 2% Milk

3 large eggs, beaten

2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoon ground black pepper

2 cups (8 oz.) shredded mild or sharp cheddar cheese

2 cups chopped, frozen broccoli, thawed and drained

½ cup chopped red bell pepper

Directions:

PREHEAT oven to 350° F. Grease and lightly flour twelve 2½-inch muffin cups.

WHISK evaporated milk, eggs, flour, salt and black pepper in medium bowl until blended. Stir in cheese, broccoli and bell pepper. Spoon ¼ to ⅓ cup of mixture into each prepared muffin cup, filling almost to rim*. Stir mixture frequently to evenly distribute ingredients.

BAKE for 23 to 28 minutes or until knife inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes. Run knife or small, flat spatula around inside edges of muffin cups. Carefully remove quiches.

*NOTE: Number of quiches that you get will depend on the size of your muffin cups. Bake time may need some adjusting.

Nutrition facts per serving: 120 cal, 7 g total fat (5 g sat fat), 80 mg chol, 220 mg sodium, 6 g carbo, .5 g fiber, 8 g pro, 15% Daily Value vitamin A, 35% Daily Value vitamin C, 2% Daily Value iron, 25% Daily Value calcium

For more recipe ideas, visit TheCookingMilk.com.

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Palate-Pleasing Plates That Save Cents

(NAPSI)-Looking for meals that bank on flavor while saving cents? You can find a repertoire of recession-proof and nutritious recipes online at a new section of the Idaho Potato Commission's Web site called Watching Waistlines & Wallets: www.idahopotato.com/waistlines_wallets.

One of the key ingredients in each recipe is an Idaho® potato. An average 5.3-ounce spud has only 110 calories, contains zero fat and cholesterol and is packed with nutrients including 45 percent daily value of vitamin C, nearly twice as much potassium as a banana, fiber, protein, vitamin B6 and complex carbohydrates. At about 25 cents per potato, that's a lot of nutritional bang for your buck--and even better, your quarter.

Twice-Baked Idaho® Potatoes with Sausage & Cheese

Servings: 8

8 large Idaho® potatoes, scrubbed

2 teaspoons olive oil (optional, for a softer-skinned potato)

12 ounces ground turkey sausage

1 cup skim milk

1 stick (½ cup) margarine or butter

½ teaspoon salt (optional)

pinch white pepper (optional)

¼ cup chopped chives (optional)

1 8-ounce package reduced-fat, shredded cheddar cheese

Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50-60 minutes or until they yield to gentle pressure. While the potatoes are baking, cook the turkey sausage. Drain the sausage, crumble it and set aside. While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-size bowl, leaving a shell about ¼-inch thick all around. Using a potato masher, mash the potato flesh. In a small saucepan over medium heat, heat milk until hot, but not boiling. Add milk to potato a little at a time, mashing it together each time. Mix in butter and mash all until smooth. Add salt, white pepper and chives, if desired, and mix together thoroughly. Stir in the shredded cheese and sausage. Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet, sprinkle with Parmesan cheese, if desired, and bake for 18-20 minutes or until hot.

Estimated Nutritional Analysis per Serving: 476 calories, 21 g fat, 48 g cholesterol, 738 g sodium, 18 g protein, 53 g carbohydrates

More Recipes

For more recipes, visit www.idahopotato.com/recipes.

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Take an Oath to Lighten Up With Delicious Inauguration-Day Party Recipes

/PRNewswire/ -- Change, change, change: it's coming next Tuesday, and if you're planning your own Presidential Inauguration Party - rather than shelling out thousands of dollars to attend one of the official balls in Washington - we have some party-changing (and healthy) ideas about what to cook and serve.

Cabot Creamery Cooperative, makers of "the World's Best Cheddar Cheese," has a full menu of delicious and healthy low-fat recipes that are sure to make your Inauguration Day Party the healthiest and tastiest event in town.

"2009 offers the chance of a new start for everyone," says Sara Wing, Registered Dietitian and Cabot's Health and Education Programs Manager. "One of the most important changes you can make is to eat healthier and get more exercise. But eating healthy doesn't mean you have to eat foods that are bland or tasteless - lots of healthy foods taste great, too."

"First, reduce the amount of fats in your diet," Wing advises, "like low or no-fat dairy products. Choose fish, poultry, and the leanest cuts of meat you can find, and be sure to increase the amount of fresh fruit and vegetables in your diet. Everyone advises this, but few truly appreciate the life enhancing benefits available with these changes."

Cabot's website (www.cabotcheese.coop/recipes) offers dozens of delicious and healthy ideas for your January 20 Inauguration Party menu so you too can celebrate this historic occasion in style with your own swank affair that reduces fat, increases taste, and helps your change to a healthier lifestyle.

And that's fundamental personal change we can believe in.

Here are just a few easy-to-make, healthy and affordable recipes featuring Cabot's 50% or 75% Reduced Fat Sharp Cheddar Cheese. They're perfect for celebrating the inauguration of America's 44th President from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of "The World's Best Cheddar."

Reduced Fat Cheddar Fondue
Makes 6 appetizers or 4 main-course servings
2/3 cup low-fat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Reduced Fat Cheddar, grated
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked



1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.

2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis

Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

Black Bean Chili Dip
Makes 2 cups for about 8 servings

1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray

1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)

2 tablespoons drained canned green chilies

1. Preheat oven to 375 degrees.

2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.

3. Sprinkle with cheese and green chiles.

4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.

Nutrition Analysis

Calories 69, total Fat 2g, Saturated Fat 1g, Sodium, 259mg, Carbohydrates 8g, Dietary Fiber 26, Calcium 140mg

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped

Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don't overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis

Calories 126, Total Fat 4g, Saturated Fat 2g, sodium 306mg, Carbohydrates 17g, Dietary Fiber 7g, Calcium 130 mg

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Tips to Keep Your Appetite in Check with a High-protein Breakfast

(ARA) – With the holiday food-fest soon over, you may be looking for ways to get back on track with your weight. You might be tempted to skip breakfast as a way to save calories, but this plan usually backfires. Bypass breakfast and you’ll end up being ravenous and unable to make smart eating decisions at lunch.

“Skipping breakfast only delays hunger, and often leads to overeating later in the day,” explains Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of ‘The Best Life Diet Cookbook.” “But not just any breakfast will do. Some standard options like Danishes or doughnuts are simply empty calories. Instead, choose a balanced, nutritious dish.”

That means your breakfast should include all three “macronutrients”: carbohydrates, such as whole-grain toast; healthy fats like nuts or nut butters; and lean protein (such as egg whites and nonfat or 1 percent dairy). This combination offers a wealth of nutritious ingredients, but is also the most satisfying for the calories and will keep your hunger in check until lunch, Greene explains.

Protein -- especially high-quality protein, such as eggs -- helps quell appetite. Greene recommends Crystal Farms AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to your morning meal. Made from real eggs -- but with no fat, no cholesterol and half the calories -- AllWhites and Better’n Eggs are optimal sources of protein. Both products come in easy-to-pour cartons and can be found in the dairy case of your local grocery store.

“We all have busy lives, but it couldn’t be easier to add lean protein to your breakfast,” Greene says. “From traditional scrambled eggs to increasing the protein in a smoothie recipe, egg alternatives bring healthy convenience right into your fridge.”

For an on-the-go breakfast option packed with protein, Greene recommends this makeover of the traditional greasy breakfast sandwich. Prepared in just 10 minutes, the Spicy Bacon and Cheese Eggwich combines high-protein egg substitutes with cheddar cheese and lean turkey bacon in a whole-wheat English muffin. With 17 grams of protein, this sandwich also includes good sources of fiber and calcium -- two other essential nutrients that are often lacking from morning meals.

Spicy Bacon and Cheese Eggwich
Time to Table: 10 minutes

Ingredients:
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (1/2 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Directions:
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better’n Eggs and stir in hot pepper sauce. As egg substitute starts to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until egg substitute is set but still moist. Sprinkle shredded cheese on top and then fold over the egg substitute so the cheese melts in the middle.

Place turkey bacon on microwave safe plate. Cover with paper towel. Microwave on high for 30 to 40 seconds or until warmed.

Toast each half English muffin in toaster. Spoon about 1/2 cup mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes two servings. Nutrition per serving: 226 calories, 54 from fat; 6 grams total fat; 2.5 grams saturated fat; 15 mg cholesterol; 534 mg sodium; 27 grams total carbohydrates; 5 grams dietary fiber; 17 grams protein.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site, www.TheBestLife.com.

Courtesy of ARAcontent

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How Do You Fondue?

(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.

“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”

Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.

Cheese fondue

1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.

2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.

3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.

Entrée options

1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.

2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.

3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.

4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.

Dessert

1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.

2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.

3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.

Dippers

1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.

2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!

3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.

4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.

“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”

For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.

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For Party Pleasers, Choose Cheese

(NAPSI)-Spend more time celebrating with family and friends by limiting kitchen duty with easy appetizers featuring popular, affordable cheeses.

Here are hints: Boursin has an irresistible taste, a light, crumbly texture that melts readily and is best served simply on a baguette round. It comes in a variety of flavors, including Garlic & Fine Herbs and new Garlic & Roasted Red Pepper.

• Stuff the cheese into warmed minibrioche, top with herbs (savory) or sugared chopped pecans.

• On a cucumber round, layer a piping of the cheese with marinated sun-dried tomato.

• Parboil tiny potatoes. Scoop out a bit of the inside; mix potato with Boursin and diced prosciutto and stuff back into shell; bake 8-10 minutes at 350ºF.

Mild, mellow-nutty Jarlsberg is a classic, complementing a broad range of tastes.

• Cube it and skewer with a small piece of dried fruit, salami or chorizo, olive or sun-dried tomato and fresh basil.

• Try mini grilled cheese on pretzel bread with hot, sweet mustard.

• Make a fondue and dip in cubed French bread, fresh sliced apples and pears, or melt a wedge in a cast-iron skillet for satisfying raclette, served with roasted potatoes and grilled sausage.

Goat cheese is a delicious choice to have on hand for those who are lactose sensitive. Woolwich Dairy makes a style of soft, fresh chevrai that's mildly tangy plus a creamy, buttery goat Brie.

• Top goat Brie with strawberry preserves and toasted sliced almonds.

• Stuff chevrai goat cheese into fresh dates or figs; top with cherry preserves and chopped, salty nuts.

• Bake goat Brie in puff pastry dough for a classic treat.

Some simple ideas combining the cheeses:

• Stuff Boursin or chevrai goat cheese into cherry tomatoes; spread on cucumber rounds and endive leaves, sprinkle with chopped, fresh herbs or sprouts.

• Spread chevrai goat cheese or Boursin on baguette round; top with caramelized onions or fig jam and warm slightly.

For additional appetizer and entertaining ideas, visit www.norseland.com, www.boursincheese.com and www.woolwichdairy.com.

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Halloween Party Recipes So Delicious They're Scary!

PRNewswire -- Just as you can count on Count Dracula showing up on your doorstep on Halloween, you can count on the cooks at Cabot Creamery Cooperative to whip up some fiendishly delicious recipes for the witches and warlocks dancing to "The Monster Mash" at your Halloween party.

"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."

Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.

For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes

Reduced Fat Butternut Squash Soup
Makes 4-6 servings

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.

Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.

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Tomato Pie is in High Season

CC Note:There's something about summer and home grown tomatoes that gets the lips smacking. There's something even better about combining summer home grown tomatoes and Vidalia onions in one dish.

Try this recipe out tonight. There won't be any leftovers!

There are several versions of tomato pies available. Since I'm from the low country, I happen to really like this one. Try it and see.....

Low Country Tomato Pie

6 slices bacon, cooked and diced
6-10 tomatoes, either sliced or diced
1 Vidalia onion, sliced
Salt & pepper to taste

Layer in a pre-cooked deep dish pie crust which has been cooled.

Combine 1 cup mayo (I use light) and 1 cup grated cheese (parmesan or sharp, according to taste preference). Spread over tomato/onion layers.

Bake 30 minutes at 350 degrees.

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Healthy Idea: Kick The Kids Off The Couch!

CC Note: Now that the summer vacation time for school aged children in winding down, and it's just gotten plain old hot, be sure to try some easy cooking ideas. This is a great one.

(NAPSI)-Studies show that over the course of a year, children spend more time watching TV than they do in school or participating in any activity other than sleeping. To break the couch habit, you can look for budget-friendly outdoor activities or healthy at-home alternatives.

A few ideas might include a day at the zoo or hiking and swimming. And because activities can work up an appetite, you can “cook up” some recipes that the whole family can create together. Here’s a nutritious recipe that’s modeled after kids’ favorite restaurant foods using Sanderson Farms 100 percent Natural Chicken. It has no added sodium, which is so important to health-conscious families these days:

Cheesy Chicken Quesadilla Dippers

Serves 4

6 Sanderson Farms chicken tenders

1 tablespoon canola oil

1½ teaspoons adobo seasoning or any low-sodium seasoned salt

4 8-inch flour tortillas

1 cup shredded low-fat Monterey Jack cheese

½ cup prepared mild tomato salsa

1½ cups skim milk

8 ounces processed cheese made with 2 percent milk

Preheat gas grill or grill pan with medium heat.

Preheat oven to 300° F.

In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.

Massage chicken through the bag, evenly coating the tenders with spices.

Grill the chicken over medium-high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165° F.

Remove from heat and dice.

Dipping Sauce:

In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.

Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.

Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.

For more recipes, visit www.sandersonfarmsrecipes.com.

An active day can lead to creating a dish together that the whole family can enjoy.

Onion Pie

I enjoyed reading about Pascal's Bistro. I haven't been there in quite some time and had let it slip from my mind. I'm definitely going to have to visit soon as I love the pasta buffet! I was reminded of another restaurant I love while reading the Fayette Front Page. There is an ad for the Village Cafe. I ran over and picked up a couple of gift certificates for Christmas presents. Everyone loved them! I wish I'd had the foresight to save one for myself.

The following recipe was given to me by a gentleman I used to work with. He said it is, and I quote, "best when served with cold beer." I believe I would prefer a nice salad and possibly some homemade tomato or vegetable soup. To each their own!

Art's Onion Pie

1 frozen pie shell
2 lbs. onions, sliced
3 eggs, beaten
1 stick butter
1 cup sour cream
Tabasco sauce to taste
salt and pepper to taste
grated Parmesan cheese to taste

Saute the onion in butter. Combine eggs and sour cream. Add to onion (if you opt to cut back on the butter, this is the perfect time to do so!). Season with Tabasco, salt and pepper to taste. Pour in pie shell. Bake at 450 degrees for 20 minutes. Reduce heat and bake at 325 degrees for 20 minutes. Add grated cheese to top for the last 5 - 10 minutes to melt.

You may want to add some other items including cooked spinach or broccoli, sauteed mushrooms, cheddar cheese, celery, grated carrots, sausage, hamburger or other meats. The variations are many.

You may want to try cooking at 350 degrees for 35 - 40 minutes rather than trying to change the temperature mid-stream. The important thing is to ensure that your eggs are cooked thoroughly.

- Cindy B.