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Breakfast Meals | Appetizers | Main Dishes |
Desserts

Appetizers:

Cheesy Stuffed Potato:

Makes 1 servings
Prep Time: 10 min
Cook Time: 15 min

1 large potato, baked
1/2 cup low fat plain yogurt
Freshly ground black pepper to taste
1 cup steamed vegetables, such as broccoli and red bell pepper, coarsely
chopped 1/4 cup sharp Cheddar cheese, grated

Preheat oven to 425 degrees F. Slice baked potato lengthwise. Carefully scoop out potato, leaving about 1/4" of pulp inside the shell. Mash the potato in a medium mixing bowl. Mix in the yogurt, black pepper, and cooked vegetables. Place potato shells on baking sheet. Spoon mixture back into potato shells. Top with Cheddar cheese. Bake for 10 - 15 minutes.
Cheesy Chicken Crunchers :

Makes 6 servings
Prep Time: 30 min
Cook Time: 25 min

1 cup all-purpose flour
salt
pepper
4 egg whites
1/2 cup 2% reduced fat milk
1 1/2 cups cornflakes
1 cup (4 oz.) reduced fat, shredded Cheddar cheese
6 chicken breast filets; cut into strips
non-stick cooking spray

Preheat oven to 375 degrees Fahrenheit. Set up three bowls with the following: 1) flour mixed with a pinch of salt and pepper; 2) an egg-wash; made by beating the eggs and milk together; 3) cornflakes mixed with cheese.

Coat a 13 x 9-inch baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken and place on the baking pan. Discard any unused cornflake mixture after coating chicken. Bake for 25 minutes, turning halfway through to ensure even browning. Serve with ketchup or BBQ sauce if desired.
Confetti Appetizer Squares:
 
1 8-ounce package refrigerated crescent rolls
1 cup Sorrento® Ricotta Cheese
1 (1-ounce) package ranch salad dressing seasoning mix
1 cup finely chopped fresh broccoli
3/4 cup finely chopped sweet red pepper
3/4 cup ready-to-use shredded carrot
1/2 cup finely chopped fresh cauliflower
1/2 cup chopped fresh mushrooms
   

Sorrento Cheese Logo
Preheat oven to 375ºF. Press crescent roll dough into a 14x11-inch rectangle on a baking sheet. Pinch perforations together to seal and prick dough with a fork. Bake for 10-12 minutes or until golden brown. Cool. Combine ricotta cheese and salad dressing mix; blend well. Spread cheese mixture over baked crust. Sprinkle vegetables over cheese mixture. Cut into 2-inch squares.

Tip: Choose your favorite vegetable combination for the topping. Other options include chopped tomatoes, sliced green onions, finely chopped zucchini or even yellow squash.
   
Makes about 3 dozen
Pesto Dip:

1/2 cup basil pesto
1/4 cup Sorrento® Mozzarella Cheese, cut in 1/2"cubes
1/4 cup grated parmesan cheese
   

Preheat oven to 350°. Place cheese cubes in microwave-safe dish and microwave for 1 to 2 min. or until melted. Stir in all remaining ingredients, mixing well. Transfer mixture into a small baking dish that has been sprayed lightlywith cooking spray. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Serve warm with small slices of French bread, such as baguette. Makes 1 cup of dip. Simply double recipe ingredients for 2 cups.
        
Prep Time: 10 mins    

Serves 4

Sorrento Cheese Logo
Meatballs in Mushroom Caps:

1 12 oz. box of Rosina® Italian Style Meatballs (1/2 oz. size)
48 large mushrooms
8 oz. provolone cheese, shredded
4 oz. romano cheese, grated

Preheat oven to 400º. Thaw meatballs in microwave for 1 minute. Line baking sheet with aluminum foil. Cut each meatball in half. Wash mushrooms and pat dry. Take out stem of each mushroom, discard and fill each cap with one teaspoon of provolone cheese. Place meatball on top of filled cap. Bake for 20 minutes, then sprinkle with romano cheese while still hot. May garnish with a little parsley, if you like.

Makes 48 servings.




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