Baked Pears With Vanilla Yogurt and Granola

Recipe Created by 3-A-Day of Dairy

Makes 4 servings
Prep Time: 30 minutes
Cook Time: 35 minutes

Ingredients

2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 (6-ounce) containers lowfat vanilla yogurt
1/2 cup lowfat granola
Mint leaves, optional

Directions

Preheat oven to 375 degrees Fahrenheit. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.

Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.

When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.

Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Yield: 1/2 pear plus 1/4 of yogurt mixture, per serving

Nutrition Facts per serving

Calories: 240; Total Fat: 2.5 g; Saturated Fat: 1 g; Cholesterol: 5 mg; Sodium: 115 mg; Calcium: 25% Daily Value; Protein: 8 g; Carbohydrates: 49 g; Dietary Fiber: 3 g. 

Quick Turkey Wrap Salad Lunch

Recipe Created by Kraft Kitchens

Makes 1 serving
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 flour tortilla
2 teaspoons reduced-fat ranch dressing
2 slices roasted turkey breast
1 Kraft Deli Deluxe Swiss cheese slice
1 lettuce leaf
2 thin tomato slices
1 small orange, peeled, sectioned
1 cup fat-free milk

Directions

Spread tortilla with dressing. Top turkey, cheese, lettuce and tomatoes; roll up. Serve with orange and milk.

Make ahead suggestion: Sandwich can be stored, tightly wrapped, in refrigerator up to 12 hours.

Nutrition Facts per serving

Calories: 350; Fat: 11 g; Saturated Fat: 4.5 g; Cholesterol: 35 mg; Sodium: 920 mg; Calcium: 50% Daily Value; Protein: 20 g; Carbohydrates: 43 g

Roasted Tomato and Cheese Tart with Spring Salad

Recipe Created on behalf of 3-A-Day of Dairy by Chef Scott Campbell of SQC, New York

Makes 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

3 plum tomatoes
1 large red onion, cut into wedges
1 tablespoon olive oil, divided
1 refrigerated crust for 9-inch pie
2 tablespoons plus 1 teaspoon Dijon mustard
1 1/2 cups (6 ounces) reduced-fat shredded Cheddar, Jack or mozzarella cheese
1 bag (10 ounces) spring salad mix
1 sprig fresh thyme (or 1/2 teaspoon, dried)
2 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
Salt and pepper, to taste

Directions

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut ends from tomatoes and slice each tomato into 4 wedges. Place tomato and onion wedges on parchment. Brush with 1 teaspoon of the olive oil. Bake 20 minutes or until edges of onion are lightly browned; set aside. Reduce oven temperature to 375 degrees Fahrenheit.

Unroll pie crust on baking sheet. Spread mustard over crust. Sprinkle cheese over mustard, allowing 1-inch border around crust without cheese. Remove about 1/2 of the onion wedges from baking sheet and set aside. Arrange remaining onion and roasted tomato over cheese. Fold 1-inch border up over tart edge. Bake for 25 minutes or until pastry crust is browned and cheese is melted. Sprinkle tart with thyme leaves and allow cooling at least 10 minutes before cutting.

Whisk together remaining 2 teaspoons olive oil, 1 teaspoon mustard, orange juice, vinegar and salt and pepper in a small bowl. Toss dressing with salad mix and remaining onion. Cut tart into wedges and serve with salad.

Yield: 1/6 of tart plus about 3/4 cups of salad and 1/2 tablespoon of dressing, per serving

Nutrition Facts per serving

Calories: 250; Total Fat: 15 g; Saturated Fat: 5 g; Cholesterol: 20 mg; Sodium: 470 mg; Calcium: 25% Daily Value; Protein: 9 g; Carbohydrates: 18 g; Dietary Fiber: 2 g

Nutrition Facts per serving

Calories: 320; Total Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 90 mg; Sodium: 320 mg; Calcium: 20% Daily Value; Protein: 37g; Carbohydrates: 24 g; Dietary Fiber: 1 g.

Two-Cheese Meditteranean Stuffed Chicken

Recipe Courtesy of 3-A-Day of Dairy

Makes 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
1 cup diced tomatoes
1 teaspoon minced garlic
1 (6 ounce) bag baby spinach
1 cup part-skim, shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
4 boneless, skinless medium chicken breast halves (approx. 1.5 lbs.)
2 teaspoons Italian seasoning blend
1/2 cup low-sodium chicken broth

Directions

Heat oil over medium heat in a nonstick skillet. Add onion and cook, stirring until onions are tender, about 5 minutes. Stir in tomatoes and garlic. Add spinach, cover and cook for about 3 minutes until spinach is soft. Remove from heat. Let mixture cool slightly; stir in mozzarella and Parmesan.

Heat oven to 375 degrees Fahrenheit. Beginning in the center of the thicker end of the breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision to create a 1-inch-wide pocket and pack 1/4 of the filling mixture into each breast.

Season chicken with Italian seasoning blend and place in 13-inch by 9-inch by 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until served.

Nutrition Facts per serving

Calories: 370; Total Fat: 15 g; Saturated Fat: 5 g; Cholesterol: 120 mg; Sodium: 370 mg; Calcium: 30% Daily Value; Protein: 50 g; Carbohydrates: 7 g; Dietary Fiber: 2 g.