Pesto, Avocado, and Mozzarella Grilled Cheese

Total time: 10 minutes
Makes: 1 portion

Ingredients:

  • 2 slices of whole grain bread of choice
  • 2 tablespoons butter
  • 1/4 cup pesto (homemade or your favorite store-bought variety)
  • 1/2 avocado, sliced
  • Mozzarella cheese, thinly sliced

Directions:

  1. Preheat a skillet on the stovetop over medium heat.
  2. Butter one side of each slice of bread. Place one slice of bread butter-side-down in the skillet.
  3. Generously spread pesto on the bread in the skillet. Then layer avocado slices and Mozzarella slices, followed by another layer of pesto.
  4. Place the second slice of bread, butter-side-up on top of the sandwich.
  5. Grill until lightly browned. Then flip sandwich and grill the other side until the cheese is melted and the bread is golden-brown. (If the cheese is not melting, you can add a lid to the pan – the trapped heat will help the cheese melt faster.)
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Power Breakfast Parfait

This parfait will get you off to your best start in the morning or help you keep going through the afternoon.

Prep time: 10 minutes
Total time: 40 minutes
Makes: 1 portion

Ingredients:

  • 1/2 cup low-fat or non-fat plain Greek yogurt
  • 1/4 cup kefir (any flavor – try raspberry, strawberry or blueberry)
  • 1 1/2 Tablespoons chia seeds
  • 1/4 – 1/2 cup granola of choice (homemade or store-bought)
  • Fresh berries (try blackberries, blueberries, raspberries, diced strawberries or a mixture)
  • Honey

Directions:

  1. In a small bowl, mix together Greek yogurt, kefir and chia seeds. Place in the refrigerator and let sit for about 30 minutes.
  2. In a small mason jar or glass, layer yogurt/kefir/chia seed mixture with granola. Top with fresh berries of choice and drizzle with honey, if desired.

Power Breakfast Parfait

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Tuna Salad Sandwiches with Yogurt

Ingredients:

  • 1 ½ c of tuna (drained)
  • ½ c plain, whole fat yogurt
  • 1 teaspoon lemon juice
  • ½ c chopped celery
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 avocados (optional)
  • Sandwich bread

Directions:

  1. Mix tuna, celery, yogurt, lemon juice, salt and pepper in a medium bowl.
  2. Toast bread and spread tuna mixture onto toasted bread.
  3. (Optional) Slice up avocado and place on top of tuna salad.
  4. Makes about 4 sandwiches. Enjoy!
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Broncos Country Apple Strudel

This recipe comes to us from the students at East High School in Pueblo, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated!

Ingredients (makes 2 servings):

  • 1 Cup Dannon Vanilla Yogurt
  • 2 T. of whole grain graham crackers crumbled
  • ½ cup canned apples in water
  • ¼ tsp cinnamon

Directions:

  1. Dice the apples with a chef’s knife on cutting board. Set aside.
  2. In a small bowl add 1 cup of Dannon Vanilla Yogurt, to the bowl add ½ cup of the diced apples
  3. Add ¼ tsp cinnamon to the bowl
  4. In a zipper bag crush up graham crackers with hands.
  5. Top with graham cracker crumbles
  6. Fold all ingredients together with rubber spatula
  7. Divide into 2 servings and enjoy!
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Cher-Nana Limeade Yogurt

This recipe comes to us from the students at Centennial Elementary School in Weld County, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated! Centennial had a “chopped” style cooking contest to pick this recipe to submit – enjoy!

Ingredients:

  • 8-Maraschino Cherries
  • Banana
  • 1/2- Lime
  • Sprinkle of Cinnamon
  • 7 ½ oz of Dannon Vanilla Yogurt

Directions: limeade-yogurt-2

  1. We started with a mixing bowl with 7 1/2 oz of the vanilla yogurt. Then we decided we would slice the Banana and mix half of it to the yogurt (saving the other half for a topping).
  2. Next we decided we would add 8 of the Maraschino Cherries to the yogurt mixing them in along with a splash of the juice they came in, this gave the dish a nice pink color.
  3. We then began to squeeze in the lime slowly, tasting as we went because we knew if we added too much we would not be able to remove it from the mix.
  4. Once we finished mixing the lime into the mixture we transferred the yogurt to a serving bowl where we topped the dish with our remaining slices of banana and garnished it with a sprinkle of cinnamon.

We believe the other students chose ours because they enjoyed the pink appearance along with the cherry and lime flavors working together to taste like a “Cherry Limeade”

The recipe we created is enough for one 394 calorie serving, but could be adjusted to make more servings for more people to enjoy.

 

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