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Desserts

Main Dishes:


Cheese Lovers Pizza Squares:

Makes 10 servings
Prep Time: 15 min
Cook Time: 18 min

1 (13.8 ounce) can refrigerated pizza dough
1 cup part-skim Ricotta cheese
2 cups (8 ounces) shredded part-skim Mozzarella cheese
2 ounces turkey pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup yellow pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley

Preheat oven to 400 degrees Fahrenheit. Press pizza dough into 15 x 10-inch jelly roll pan. Bake for 12 minutes; remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, yellow pepper and oregano.

Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.
Recipe created by 3-A-Day™ of Dairy.
Cheeseburger Macaroni Casserole:

Makes 4 servings
Prep Time: 20 min
Cook Time: 35 min

1 pound lean ground beef
1/2 cup chopped onion
1 cup uncooked whole wheat elbow macaroni (or whole wheat penne or rotini pasta)
1 medium tomato, chopped
1 (8-ounce) can tomato sauce
1/2 teaspoon seasoned salt, optional
1/8 teaspoon pepper
1 cup shredded reduced-fat Cheddar cheese

Preheat oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking pan with nonstick cooking spray; set aside. In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft; drain.

Cook macaroni according to package directions, omitting salt; drain. Spoon the macaroni into the prepared pan. Spread the beef mixture and chopped tomato over macaroni. Pour tomato sauce over beef and sprinkle with seasoned salt, if desired, and pepper.

Sprinkle with cheese and cover loosely with foil; bake 35 minutes or until cheese is melted and edges of casserole are bubbling.
Recipe created by Chef Ina Pinkney, chef/owner of Ina’s, Chicago, on behalf of 3-A-Day™ of Dairy
Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce:

For the sauce:

2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt (optional)

For the wrap:

1 (6-ounce) boneless, skinless chicken breast
1 tablespoon light Italian dressing
4 (6-inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled Feta cheese
4 kalamata or black olives, pitted and sliced

For the sauce:

In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.

For the wrap:
Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.

In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.

Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the tzatziki sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
Recipe created by 3-A-Day™ of Dairy

Makes 4 servings
Prep Time: 30 min
Cook Time: 11 min
Steak Stir Fry with Tomato Basil:

1 tablespoon olive oil
1 pound chuck steak, cut 1-1/2 inch strips
1/2 cup celery, sliced
1 cup green pepper, cut 1-1/2 inch strips
1 cup onion, sliced
1 (32 ounce) jar spaghetti sauce
3 cups Sorrento® Mozzarella Cheese with Tomato and Basil
2 cups angel hair pasta, cooked

In a large skillet, heat olive oil and brown steak strips. Add celery, green pepper and onion; cook till crisp tender. Pour in spaghetti sauce and simmer 10-15 minutes; remove from heat; stir in cheese and immediately spoon over pasta.

Makes 4 servings

Sorrento Cheese Logo
Cheesy Tortellini:

2 pkgs cheese tortellini from refrigerated section, uncooked.
1-1/3 jars (26 oz.size) of spaghetti sauce
1 Tsp Italian dressing, optional
1 12 oz. jar Alfredo sauce
16 oz. Sorrento Mozzarella Cheese, diced
   
Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini with spaghetti sauce. Make sure all tortellini is coated in sauce. Drop Alfredo cheese sauce by spoonfuls over casserole.
Sprinkle top with mozzarella cheese. Cover with foil and bake for 1 hour. Remove foil and bake for additional 15 mins.
   
Prep time: 10 mins    
   
Makes 8 servings

Sorrento Cheese Logo
Enchilda-Style Ravioli:

1 24 oz. bag of Celentano® Round Beef Ravioli
OR 1 24 oz. bag of Celentano® Round Cheese Ravioli
1 16 oz. jar chunky style salsa
1 14.5 oz. can of black beans, drained
1/2 cup Monterey Jack cheese, shredded
1-1/2 tablespoons fresh cilantro, finely chopped

Cook, rinse, drain ravioli according to package directions. Heat salsa and black beans in a medium saucepan. Gently fold in pasta. Top with cheese and cilantro.

Makes 4 servings

Creamy Chicken-Broccoli Skillet:
4 skinned, boned chicken breast halves, cut into thin strips
1 tablespoon vegetable oil
Salt and pepper to taste
2 (17-ounce) jar alfredo sauce with mushrooms
2 (15-ounce) cartons Sorrento® Ricotta Cheese
6 ounces farfalle (bow tie pasta), cooked and drained
3 cups frozen broccoli florets, thawed
1/2 cup Sorrento® Parmesan Cheese
   
   

Sorrento Cheese Logo
In a large skillet, cook chicken in hot oil over medium-high heat until browned. Season with salt and pepper. Combine alfredo sauce and ricotta cheese, blend well. Add sauce mixture, pasta and broccoli to chicken in skillet and bring to a boil. Cover, reduce heat and cook for 8-10 minutes or until done. Sprinkle with Parmesan cheese before serving.

Tip: For a different taste, substitute plain alfredo sauce with alfredo sauce with mushrooms.
   
15 minutes    
   
Makes 6 servings



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