White Cheddar, Apple, Bacon Quesadilla

Total time: 10 minutes
  • 2 tortillas, whole grain, or gluten-free if desired
  • White cheddar cheese, thinly sliced
  • Green apples, thinly sliced
  • 3-4 slices of bacon, cooked

Butter Directions:

  • Assemble apple slices, cooked bacon and cheddar cheese on a tortilla. Top with a second tortilla.
  • Microwave on high 45 seconds to one minute, or until the cheese begins to melt.
  • Heat a non-stick pan over medium-high heat and lightly butter the pan.
  • Place the quesadilla in the pan and cook for approximately one minute, or until the tortilla begins to turn golden brown. Flip and cook second side until golden brown.
  • Let cool, cut into wedges and enjoy!


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Heirloom Caprese Mac & Cheese


  • 1/2 pound uncooked pasta
  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups half and half
  • 1 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large heirloom tomato
  • 1 cup fresh Mozzarella cheese (small cubes)
  • 1/2 cup chopped basil
  • Aged balsamic vinegar


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare dry pasta according to package directions. Once cooked, keep warm.
  3. Melt butter in a medium pan. Add flour and cook on low for 5 minutes. Wisk in half and half thoroughly. Simmer for 5 minutes. Wisk in Parmesan cheese, salt and pepper and simmer for an additional minute.
  4. Slice tomato into 4 nice slices. Dice the remaining tomato.
  5. In a medium bowl, combine cooked pasta, cheese sauce, fresh Mozzarella, chopped basil, and diced tomato. Place mixture in a greased baking dish. Top with tomato slices and an additional sprinkle of Parmesan cheese.
  6. Bake for 15 minutes. Finish with chopped basil, and a drizzle of aged balsamic vinegar.


Recipe by Chef Joshua Kelly, from Bonny and Read Fresh Seafood and Fine Steaks in Colorado Springs, CO.

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Lasagna Soup


  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 1 yellow onion, diced
  • 2 teaspoons minced garlic (4 cloves)
  • ½ teaspoon red pepper flakes
  • 1 14-ounce jar traditional pasta sauce
  • 4 cups low-sodium chicken broth
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 14.5-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 2 whole bay leaveslasagna soup
  • Salt and pepper, to taste
  • 8-10 ounces penne or rotini noodles
  • Fresh basil
  • Cottage cheese, shredded mozzarella cheese, and finely grated Parmesan cheese for serving


  1. Preheat a skillet on the stove top over medium heat. Add beef and diced onions and cook, stirring often, until beef is browned and onions are translucent. Drain off excess fat.
  2. Add the garlic and red pepper flakes and sauté for 1 minute, or until fragrant.
  3. In a stockpot, combine beef/onion/garlic/red pepper mixture with pasta sauce, chicken broth, diced and crushed tomatoes, tomato paste, basil, parsley, oregano and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 30 minutes. Discard the bay leaves. Salt and pepper to taste.
  4. While the stockpot is simmering, cook the pasta per package directions. Toss pasta with a drizzle of olive oil once cooked and drained.
  5. To serve, scoop ¼ to 1/3 cup of cottage cheese into each bowl. Sprinkle the cottage cheese with mozzarella, then add a helping of cooked noodles. Ladle the warm soup over the top and garnish with fresh chopped basil and Parmesan cheese. Enjoy!

* Because the soup and noodles are cooked separately, the soup freezes and reheats very well. Just cook fresh pasta for the leftovers.

lasagna soup

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Pesto, Avocado, and Mozzarella Grilled Cheese

Total time: 10 minutes
Makes: 1 portion

Ingredients:grilled cheese

  • 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


  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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Chicken Fiesta Roll Ups


  • 1 ½ c Sour Cream21st-chicken-rollups
  • 2 c Shredded Cheese
  • 4-5 Cooked Chicken Breasts (no spices), shredded (boiled chicken works best)
  • 1 tbsp Taco Seasoning
  • Tortillas
  • 1 can Red Enchilada Sauce
  • 1 can Green Chili Enchilada Sauce


  1. Preheat oven to 375
  2. Grease a 9 x 13 pan, pour 1/2 of each can of enchilada sauce on the bottom
  3. In a large bowl, combine sour cream, cheese, chicken and taco seasoning (save a little cheese to sprinkle over top)
  4. Scoop chicken mixture into tortillas, roll up and line in pan – make enough to fill the entire pan
  5. Pour remainder of the enchilada sauce over the top of the roll ups
  6. Sprinkle remaining cheese over top of roll ups
  7. Bake in oven for 20 minutes
  8. Let cool for 5-10 minutes
  9. Serve with sour cream, salsa or guacamole
  10. OPTIONAL: Sprinkle green onions over top of roll ups before baking if desired
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Tuna Salad Sandwiches with Yogurt


  • 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


  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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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! 


  • 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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Custom Mac & Cheese

The cool thing about this recipe is that you use whatever you have on hand to make it, which makes it super easy and super convenient! You can add your own twists make it completely your own! Make a different version each week! Great for a quick dinner – and it makes leftovers easy for lunch the next day!

Ingredients (your choice, and you’re not limited to what’s listed!)

  • 1 box of Pasta (Elbow, Bow Tie, Spaghetti, Linguini)21st-custom-mac
  • 2 cups Cheese (Colby Jack, Cheddar, Mozzarella, Pepper Jack – or a mix of several)
  • ½ cup Milk
  • 2 Tbs. Butter
  • Dashes of Spices (Salt, Pepper, Garlic Salt, Cayenne Pepper, Dried Oregano – whatever you like)
  • 1-2 c. of Cooked Meat (Ham, Grilled Chicken, Ground Beef)


  1. Cook and drain the pasta.
  2. Return pasta to pot and stir in cheese, milk and butter on low heat until all cheese is melted and blended.
  3. Add spices and meat and continue to stir for 3 minutes.
  4. Let cool for 5 minutes before serving and indulging!
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Buttermilk Fried Chicken


  • 2 Chicken breasts cut into strips
  • 1 T black pepperbuttermilk fried chicken
  • 1 T paprika
  • 1 T fresh rosemary
  • 1 T oregano
  • 1 T cayenne pepper
  • 1 T onion powder
  • ¼ cup of peanut oil
  • 2 cups of buttermilk
  • ¼ cup of flour


  1. Cube chicken and put in container. Mix in all ingredients except buttermilk and flour.
  2. Let chicken sit to absorb spices, the longer the better.
  3. Pour in the buttermilk and coat evenly and then pour in the flour. Shake container to make sure chicken is fully covered.
  4. Heat peanut oil in pan and place chicken in pan. Cook for 10 mins and then flip for another 10 mins. After completely cooked (internal temperature of 165 degrees) place chicken on paper towel.
  5. Serve with lime wedge and blue cheese for dipping. Enjoy!
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Chipotle Gouda Stuffed Chicken with Cream Sauce

In honor of National Dairy Month, Parker Wallace from www.whatsonparkersplate.com created this Chipotle Gouda Staffed Chicken with Cream Sauce recipe. The subtle spiciness of the chipotle gouda adds the perfect balance of heat to the dish. Even though stuffed chicken can be complex and complicated, this recipe is really easy and perfect for any occasion – whether you’re eating alone or cooking for a big group! Don’t like spicy food? You can make this recipe with any cheese you like – sharp cheddar would be delicious and Swiss cheese would be scrumptious!


For the chickenchipotle-gouda-stuffed-chicken

  • 4 chicken cutlets (or breasts pounded thin)
  • 4 roasted red peppers drained
  • handful of fresh spinach
  • 4 slices of chipotle gouda (or chipotle cheddar) *not too thinly sliced!
  • Italian seasoned panko or breadcrumbs
  • flour
  • egg wash
  • canola oil
  • toothpicks

For the sauce

  • 1/2 cup chipotle gouda
  • 1/2 cup full fat mayo
  • 1/2 cup milk
  • 1-2 Tb adobo sauce (the sauce that’s in a can of chipotle peppers)
  • kosher salt to taste


For the chicken

  1. Preheat oven to 375.
  2. Wash and dry the cutlets.
  3. Lay out the chicken flat and layer with spinach leaves, then roasted red pepper, then cheese. The peppers won’t be a perfect fit on the chicken, so cut them in pieces to lay flat on top of the chicken.
  4. Roll up the cutlets and secure with toothpicks.
  5. Dredge rolled chicken in flour first, then egg wash, then panko
  6. Heat up about an inch of canola oil in a wide rimmed frying pan on medium heat.
  7. Using tongs, place rolled chicken in oil and fry on all sides until golden brown, about 7-10 minutes total.
  8. Drain on paper towels and put chicken on a baking sheet.
  9. Bake for 10-12 minutes until cooked through. Make sure to test chicken before you put it in oven, and then again after 10 minutes or so. If the cutlets are super thin, they’ll cook faster.

For the cream

  1. Combine cheese, mayo, milk and adobo sauce in a small saucepan until melted and combined. Season with kosher salt to taste.
  2. Pour sauce over chicken when ready to serve.


If you prefer to bake the rolled chicken without frying, bread the roll ups, then bake at 375 for 25-30 minutes until cooked through.

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