The Cat’s Meow – Garlic Chicken Alfredo Pizza

This recipe comes to us from the students at Central High School in Pueblo, who was a winner of 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

  • 2 tablespoons buttergarlic-alfredo-chicken-pizza
  • 2 ½ teaspoons minced fresh garlic
  • ¼ cup skim milk
  • 1/3 cup shredded Romano cheese
  • 1/3 cup shredded Parmesan cheese
  • 8 ounces Dannon plain Greek yogurt
  • 16 ounces chicken breast
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon paprika
  • ½ cup fresh spinach chopped in ribbons
  • 15 small cherry tomatoes halved (optional topping)
  • 1 cup mozzarella cheese (optional topping)
  • Salt Pepper to taste
  • One batch of pizza dough

Step by Step Instructions

  1. In a medium sauce pan melt butter on low heat, stir in 1 ½ teaspoons minced garlic, cook garlic until transparent. Stir in milk and remove from heat
  2. Allow to cool for 3 – 4 minutes
  3. Add yogurt and stir
  4. Add Romano and Parmesan cheese
  5. Mix sauce in food processor until creamy
  6. Cut chicken into large dice cuts
  7. Sauté chicken in extra virgin olive oil over medium heat until reaches 165
  8. Add 1 teaspoon garlic and paprika simmer for 2 minutes.
  9. Add chicken to the Alfredo sauce. Mix well
  10. Salt and pepper to taste

Pizza Assembly Directions

Pre heat oven to 450

  1. Using the prepared pizza dough begin topping your pizza
  2. Spread chicken Alfredo sauce evenly over the entire pizza
  3. Sprinkle pizza with spinach, tomatoes, and mozzarella cheese
  4. Brush crust with a small amount of olive oil
  5. Bake 12 minutes or until crust is done and the top is bubbly

Note: To modify pour sauce over whole wheat noodles, grate fresh Parmesan and sprinkle fresh parsley on top.

Submitted by:

Central High School

Pueblo City 60 School District

 

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Warm Spinach Artichoke Dip

Ingredients:spinach dip

  • 14 oz (1 can) artichoke hearts
  • 10 oz (1 box) frozen spinach
  • 12 oz shredded parmesan cheese
  • 2-3 cloves minced garlic
  • 1/3 c whole fat plain yogurt
  • 8 oz (1 box) softened cream cheese
  • 2/3 c sour cream

Directions:

  1. Preheat oven to 375 degrees F. Butter an 8 x 8 pan.
  2. Chop up artichoke hearts in food processor.Warm Spinach Artichoke Dip
  3. Mix artichoke hearts with spinach and parmesan cheese in a medium bowl.
  4. In a separate bowl, mix garlic, yogurt, cream cheese and sour cream.
  5. Gradually add the yogurt/cream cheese mixture to the spinach mixture.
  6. Once mixed, spoon into pan and bake for 25 minutes.
  7. Remove from oven and serve.
  8. Suggestions for serving: crackers, toasted bread, carrots, celery, bell peppers, etc.

 

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Hot Chocolate Your Way

This cocoa recipe can be totally customized to what you have at home, what you like best and how sweet you want your cocoa! It is perfect for after a cold winter run or for settling down for a movie any time!

When you make your cocoa with milk, you get all the benefits of milk’s nutrient package – including its ability to refuel your body after exercise! Milk has the ideal balance of carbohydrates and protein, 3 to 4 grams of carbohydrate for every 1 gram of protein, for recovery from exercise. Plus, if you are lactose intolerant, you can make this recipe with lactose free milk!

Ingredients:hot-cocoa

  • 1 cup cow’s milk of your choice – full fat, low fat, lactose-free, etc.
  • 1 tablespoon cocoa – more or less if you prefer
  • 1 tablespoon powdered sugar – more or less if you prefer
  • Splash of flavor extract of your choice – peppermint, almond, orange, etc.
  • Sprinkle of seasoning of your choice – cinnamon, ginger, etc.

OR

  • Chocolate milk of your choice
  • Flavor extract and seasoning of your choice

Directions:

In a small saucepan, heat the milk and ingredients over medium heat, whisking to mix everything together and froth the milk a bit while it heats. Once steaming, remove from heat and serve. Be careful not to allow the milk to boil or go over 170 degrees so it doesn’t scald.

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Cinnamon Banana Bread

Ingredients:

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions: banana-bread-1

  1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas and mix in the milk and cinnamon and vanilla.
  4. In another bowl, mix together the flour, baking powder, baking soda and salt.
  5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, place on rack and cool completely before slicing. Enjoy your banana bread!
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Labneh – Homemade Yogurt Cheese

How to make homemade Labneh for your next Cheese Plate

Labneh is strained yogurt cheese that you can make from whole fat yogurt. All you need is cheese cloth and a strainer.

Step 1) Line strainer with cheese cloth and dump all yogurt into cheese cloth. Place strainer with cheese cloth and yogurt over a bowl to let the whey from the yogurt strain.21st-labeh

Step 3) Bring the sides of cheese cloth up, and tie to cover top of the yogurt. Then place a weight on top of the tied cheesecloth to help press whey out of the cheese.

Step 3) Place the bowl containing yogurt in the fridge and let sit for three days.

Step 4) Take bowl out of fridge and unwrap the cheese cloth to test the density of the yogurt by touching it. Take the yogurt and dump into a bowl. Add any ingredients you want in your Labneh and mix together*.

Step 4) Roll Labneh into balls and place on cheese board or roll into logs, place onto saran wrap and roll tight. Keep refrigerated for up to five days.

*Labneh will take on the taste of any ingredients you mix it with, here are three recipes to try with you Labneh:

 

Honey Almond Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 4 oz Sliced Almonds
  • 2oz Honey

Once you convert yogurt to labneh, add sliced almonds and honey to a bowl with the labneh and mix until honey is fully incorporated.

Roll into balls and serve on cheese plate or roll into logs and store in fridge for up to five days

 

Olive Oil and Herbed Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 2oz Extra Virgin Olive Oil
  • 1T Chopped Oregano
  • 1T Chopped Rosemary
  • 1T Chopped Thyme

After converting yogurt into labneh, dump labneh into a bowl, add all the ingredients and mix.

Once mixed, roll into balls and place on cheese plate and drizzle more olive oil on top, or roll into logs and store in fridge for up to five days.

 

Red Wine and Shallot Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 1 Whole Shallot
  • 2 Garlic Cloves
  • 8oz Red Wine (Your Choice)
  • 1T Olive Oil
  • 1T Butter

Place sauce pot on stove and turn onto medium high, pour olive oil into pot and heat up

While olive oil is heating up mince garlic and shallot and place into sauce pot. Cook garlic and shallots until translucent.

Once garlic and shallots are translucent pour in 8oz of red wine and boil.

Once red wine is boiling turn heat down and simmer for 45 minutes or until red wine has reduced to a thick sauce. Once red wine has thickened add 1 T butter and mix.

Pour mixture into bowl and let cool in fridge for one hour.

After sauce has chilled, pull out labneh and red wine sauce and mix together until red wine sauce is evenly incorporated throughout labneh.

Roll into balls and serve on cheese plate or roll into a log and store in fridge for up to five days.

cheese-holidays

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