Southwestern Breakfast Omelet Wrap

- Posted in Breakfast, Main Dish

Think ahead – the night before, that is! Make this delicious, high protein, breakfast wrap ahead of time. Vary the ingredients and be creative. You can even use leftovers from the previous night’s dinner (cubed leftover baked potatoes work great).

1-9-inch tortilla (whole wheat, spinach, or sundried tomato)
1 Tbsp. warm refried beans or bean dip
2 Egg-Land’s Best eggs
1 Tbsp. hot sauce
Salt and pepper, to taste
1 Tbsp. chopped green onions
1 Tbsp. chopped cilantro
1 tsp. Country Cream butter
2-3 Tbsp.any variety of shredded Tillamook Cheese

Optional Ingredients:
1 tablespoon canned, rinsed pinto beans
1 tablespoon prepared green or red salsa
avocado
sliced olives
chopped cilantro
cubed baked potato
left-over rice or vegetables
spinach
tomatoes
any meat
Let your imagination guide you.

Set oven rack six inches from the heat source; preheat broiler. Place tortilla wrap between paper towels and warm for about 10 seconds in the microwave Spread warm refried beans or bean dip onto the tortilla and spread to coat in a thin layer, leaving a 1-inch border without any beans.

Stir eggs, hot sauce, salt, and pepper briskly with a fork in a medium bowl. Stir in green onions, cilantro, and any other additional ingredients you desire. Melt butter over medium heat, in a 10-inch nonstick, oven safe skillet. Brush melted butter, to evenly coat the pan’s surface. Add the egg mixture and cook, lifting the edges of the omelet with a heat resistant spatula, so the uncooked egg flows underneath.

Continue until the bottom of the omelet is light golden. Place the skillet under the broiler and broil until the top of the omelet is set, about 20 to 30 seconds. Slide the omelet onto the bean coated tortilla. Sprinkle with cheese, and any other additional ingredients you desire. Fold the edges over the omelet on two sides, then roll the wrap up and around the omelet.

The wrap can be served immediately or wrapped in plastic and refrigerated overnight. In the morning, just warm in the microwave on high for 1-2 minutes, and take with you when you leave.

Recipe inspired by www.EatingWell.com
MOOO News, August 2011

Southwest Chicken Breasts

- Posted in Main Dish, Meat

Makes 4 servings – 171 calories each

2 chicken breasts, skinned, boned and quartered

Marinade:
1/2 cup Orange Juice
2 teaspoons vinegar
1/2 teaspoon oregano
1/2 teaspoon salt
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/4 teaspoon black pepper

Combine the marinade ingredients and pour over chicken. Marinate in the refrigerator for at least two hours. Drain and reserve marinade in separate sauce pan. Heat marinade to a boil and cook for a minimum of 5 minutes. Grill chicken breast over hot coals (or broil in oven). During cooking, baste often with cooled marinade. Great served with black beans and Spanish Rice.

Adapted from Controlling Your Fat Tooth, by Joseph C. Piscatella

Portobello Leek Cheese Soup

- Posted in Main Dish, Soup

1 pkg. Longmont Dairy Specialty Portobello Leek cheese (approx. 8 oz.), shredded
2 Tbsp. butter
2 Tbsp. flour
3 1/2 cups of hot Longmont Dairy milk
1 whole clove garlic
2 Tbsp. white vinegar (or 3-4 tablespoons white wine)
3/4 tsp. salt
1/8 tsp. pepper
2 egg yolks
2 Tbsp. Longmont Dairy cream

Melt the butter in a double boiler and blend in the flour. Gradually stir in the milk and garlic. Cook over simmering water in a double boiler for 20 minutes. Discard the garlic. Stir in the vinegar (or use white wine, if you prefer), and the shredded Portobello Leek cheese. Season the soup with salt and pepper.

Cook the mixture, stirring until the cheese is melted. Beat the egg yolks with the cream. Add a little soup to the mixture and mix all together in the double boiler. Cook for 3 minutes, stirring the entire time. Serve immediately.
Makes about 1 1/2 quarts.

MOOO News March 2012

Poached Salmon with Mustard – Dill Sauce

- Posted in Main Dish, Meat

1 teaspoon olive or vegetable oil
2 Tablespoons fi nely chopped shallots
1 1/2 cups Longmont Dairy low fat milk
1/2 teaspoon salt and freshly ground black pepper, to taste
1 1/4 lbs. salmon fillet, 1 inch thick, skin on, cut into 4 pieces
1 Tablespoon fresh lemon juice
1 1/2 teaspoons cornstarch
2 Tablespoons chopped fresh dill
1/4 cup reduced-fat sour cream
2 teaspoons Dijon mustard
Lemon wedges and fresh dill sprigs for garnish

In a 10-inch skillet or sauté pan, heat oil over medium heat. Add shallots and sauté until softened, 30 to 60 seconds. Add milk, salt, and pepper; bring to simmer, stirring. Reduce heat to low.

Slip in salmon pieces, skin-side up; immediately turn over. Cover and poach gently, spooning cooking liquid over top of salmon occasionally, just until interior is opaque, 10 to 12 minutes. With a slotted spoon, carefully transfer salmon to a warm platter. Cover and keep warm.

In a small bowl, mix lemon juice and cornstarch; add to poaching liquid and cook, stirring constantly until slightly thickened, about 1 minute. Stir in sour cream, chopped dill, and mustard. Garnish salmon with lemon wedges and dill sprigs. Serve with the mustard-dill sauce.
Makes 4 servings

Source: www.2424milk.com
Mooo News March’05

Penne Pasta with Prosciutto Sauce

- Posted in Main Dish, Meat

Serves 4-6

8 oz. Penne pasta, uncooked
3 tbs. butter
4 oz. Prosciutto*, cut into 1/4-inch wide strips
1 small onion, diced (3/4 cup)
6 plum tomatoes, diced (3 cups)
1 cup whipping cream
1/2 cup fresh or frozen green peas
1/4 cup Parmesan cheese, grated
Freshly ground black pepper to taste

Cook pasta according to package directions, until tender, yet firm. Drain and set aside. Meanwhile, in a medium skillet over medium heat, melt butter. Add Prosciutto and onion. Cook until onion is tender, 3 to 5 minutes, stirring frequently. Stir in tomatoes. Add cream, peas, and pepper. Simmer until mixture is slightly thickened, about 5 minutes. Stir in Parmesan cheese. Toss cream mixture with pasta.

*Cooked ham may be substituted for Prosciutto.

From Colorado Country Life Magazine, June 2002

Apple Pie in a Glass III

- Posted in Drinks, Kids Recipes

How does it fit?

One tall glass
3/4 Cup Milk
1 1/2 Tablespoon frozen apple juice concentrate
1/4 Cup fat-free vanilla frozen yogurt
1/8 teaspoon ground cinnamon

Measure the milk, frozen apple juice concentrate, yogurt, and cinnamon into a container with a tight lid. Hold onto the container and lid very firmly and shake hard…do a shake dance…until it is all mixed up. Pour it into the tall glass and taste! Mmmooo! Smoooth!

Nutty Chicken

- Posted in Main Dish, Meat

3 lbs frying chicken
Salt and pepper
1/2 cup butter, melted
1 tablespoon curry powder
1 cup Longmont Dairy Orange Juice
18 1/2 ounce can pineapple chunks
1/2 cup walnuts—chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon grated orange peel
2 oranges, peeled, sliced and cut to center on one side
1/4 cup water
1 1/2 tablespoons flour
1 1/2 teaspoons soy sauce

Sprinkle chicken with salt, pepper, and curry. Dip each piece into melted butter and place in baking dish. Bake at 400° for 10 minutes. Turn pieces over and return to oven for 10 minutes.

Heat to a boil: the orange juice, peel, pineapple, nuts, raisins, and cinnamon. Pour over chicken and return to oven. Reduce heat to 350° and bake for 30 to 40 minutes.

Place chicken on serving platter. Reserve pan drippings for sauce. Twist orange slices and arrange over chicken.

In a small bowl, gradually add water to flour, stirring constantly. Add soy sauce and pour in baking pan. Simmer on low for 1 to 2 minutes, scraping pan. When cooked and well mixed with drippings, pour over garnished chicken.
Serves 4 to 6

Milk Braised Pork Chops

- Posted in Main Dish, Meat

Serve with black-eyed peas on New Year’s Day for a traditional feast!

4 pork loin or rib chops (1/2-inch thick)
2 tablespoons all purpose flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 1/2 cups non-fat or skim milk, divided
1 teaspoon butter

Trim fat from pork chops. Combine flour, salt, and pepper in a large resealable plastic bag; add pork chops, seal bag, and shake to coat with flour mixture. Remove pork chops from bag and place flour mixture into a small bowl; gradually add 1/2 cup milk, stirring until well blended with a wire whisk.

In a large frying pan over medium-high heat, melt butter. Add pork chops; cook 3 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook another 20 minutes, stirring occasionally. Turn the pork chops over. Add remaining 1 cup milk; cover and cook approximately an additional 20 minutes or until the internal temperature reaches 155°F on a meat thermometer, stirring occasionally.

Uncover frying pan and cook pork chops 15 minutes longer or until the liquid is reduced to 1/4 cup (the gravy will be very thick – if too thick, more milk can be added). Season to taste. Remove from heat, spoon gravy over pork chops, and serve. Note: Mushrooms may be added, if desired.
Makes 4 servings at approximately 140 calories each.

From whatscookingamerica.net
Mooo News, December 2006

Manana Chicken Bake

- Posted in Casserole, Main Dish, Meat

Makes 8 servings

1/2 tsp. olive oil
1 lb. ground chicken breast, skinless
1 cup onions – chopped
1 cup mushrooms – sliced
1 cup red and green bell peppers – chopped
10 3/4 oz low-fat cream of mushroom soup
3/4 c skim milk
2 tsps. Worcestershire sauce
1 tsp. salt
1/8 tsp. black pepper
3 3/4 cups No Yolk egg noodle substitute – cooked
1 cup low-fat Monterey Jack cheese – grated

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add chicken, onions, mushrooms, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in soup, milk, Worcestershire sauce, salt, and black pepper. Pour cooked and drained noodles in prepared pan. Then, place meat mixture over noodles. Sprinkle with cheese. Bake, covered, for 1 hour.

Nutritional information:  253 Calories; 6g Fat (24% calories from fat); 26g Protein; 19g Carbohydrate; 53 mg Cholesterol; 610 mg Sodium

Notes: To freeze, seal in a freezer-safe container for up to 3 weeks. To bake, unwrap frozen block from container and place in a 2-quart casserole dish. Cover and thaw in refrigerator. Bake according to recipe directions. Serving Ideas: Serve with green beans and garlic bread.

Adapted from Casseroles, Range-Top & Oven

Linda’s Bean Enchiladas

- Posted in Main Dish

1 2/3 cups drained, cooked beans (red, pinto, or pink) – mashed
2 cups Mild Cheddar cheese, shredded
1/2 cup onion, chopped
1/4 cup olives, sliced
2 cups tomato sauce
4 to 6 oz. of Pueblo Green Chili or Roasted chilies
2 tsp. garlic salt
12 corn tortillas
1 tsp. chili powder
1/4 tsp. hot sauce

1. Combine mashed beans, 1 cup of cheese, chopped onions, olives, 3/4 cup of tomato sauce, green chili sauce, and garlic salt. Mix well.
2. Place 1/3 cup of bean mixture along center of each tortilla, roll up, and place in baking dish.
3. Combine remaining tomato sauce with chili powder and hot sauce and spoon over filled tortillas.
4. Sprinkle remaining cheese over sauce.
5. Bake at 350º for 20 minutes.
6. Serve with a dollop of sour cream if desired.