Light and Dairy
Easy to make, no fuss dishes to enhance your dairy selections.
Since I was little Wednesdays were designated for dairy meals. I’ve kept up the tradition and enjoy a lighter, less fuss meal every Wednesday. Here are some interesting suggestions to enhance your dairy selections.
Crunchy All in One Salad
Salad is a staple in our home the only thing that changes are the toppings and dressings. Always experimenting and trying to make it varied and interesting. Crunchy is one our favorite tastes so here are some variety of crunchy toppings for your all in one salad, a meal in itself. You can choose to make them with a dairy, fish, chicken or meat. Served with a hearty soup and a whole grain slice of bread they are an all in one meal.
- 1 (5-ounce) package Romaine lettuce
- 1/2 cup dried cranberries
- 1/2 cup roasted pumpkin seeds/ or sesame seeds or pine nuts
- 1/4 cup diced red onion
- 1/2 cup crumbled goat cheese
- 1/4 cup sliced black olives
- 1/2 chopped Roma tomatoes
- 1/2 cup sugar free apricot jam or preserves
- 2 Tbs balsamic vinegar
- 2 Tbs Dijon mustard
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 Tbs water
In a large salad bowl, combine the greens, cranberries, pumpkin seeds, red onion, olives, tomatoes and goat cheese.
In a medium bowl, whisk together the jam, vinegar, mustard, and pepper until thoroughly combined. Whisk in oil then water.
Make the dressing by combining all ingredients until smooth.
Just before serving, drizzle 1/4 cup dressing over salad and toss until evenly coated, adding more as desired. Cover and refrigerate any remaining dressing.
Preparation 10 minutes
All in One Easy Comfort Supper
Looking for an easy way of putting supper on the table quickly this dish is perfectly suited for it as it can be prepped the day before. Use leftover cooked potatoes and have your nourishing meal ready in minutes.
- 4 Tbs butter
- 3/4 cup chopped onions
- 1/2 cup chopped red or green bell pepper
- 2 boiled or baked potatoes, peeled and sliced
- 6 eggs
- 2 Tbs milk
- Salt and pepper to taste
- 1/3 cup grated Parmesan cheese (optional)
In a large skillet over medium heat, melt butter. Add onions and peppers and saute about 5 minutes, or until onions are softened. Add potatoes and sauté about 10 minutes, or until mixture starts to brown.
Meanwhile, in a medium bowl, beat eggs with milk, salt, and pepper. Pour egg mixture into skillet and sprinkle with Parmesan cheese, if desired. Stir gently 8 to 10 minutes, or until eggs are set but not dry. Serve immediately.
Preparation 20 Minutes
Double Cheese Pancakes
Pancakes are a treat for special days. It has a warming effect on a cold day! These Double Cheese Pancakes are light, fluffy, and have just the right amount of cheesiness to them. Plus, they've got a wonderful flavor that makes them a great option for breakfast or even dinner! Watch your children’s eyes light up when you serve them these delightful pancakes.
- 1 (8-ounce) package cream cheese, softened
- 1 cup cottage cheese
- 8 eggs
- 1 cup bread crumbs
- 2 tsp butter, melted
- 1 Tbs sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) butter
In a large bowl, with an electric mixer on medium speed, beat cream cheese and cottage cheese; add eggs and continue beating until well mixed. Slowly stir in remaining ingredients except 1/2 cup butter and let sit 10 minutes so bread crumbs absorb liquid.
In a large skillet over medium-low heat, melt 2 tablespoons butter. Spoon 1/4 cup batter per pancake into skillet and cook 4 to 6 minutes, or until browned on both sides, turning halfway through cooking. Remove to a rimmed baking sheet and place in a 200 degree oven to keep warm.
Repeat process until all batter is used, adding more butter as needed. Serve immediately.
Preparation 20 minutes
Garden Pasta Toss
Deciding between making a pasta salad or veggie salad for the next family get-together? No need to choose one over the other when you can serve this Garden Pasta Toss that will satisfy your cravings for both pasta and vegetables. Pasta is an all time favorite with young and old. Combining it with vegetables and a good dressing they can afford a delicious meal in minutes, which even teenagers can help prepare. It is even worthy of company.
- 12 ounces uncooked tri-colored spiral or other twisted pasta
- 3 cups frozen broccoli florets thawed
- 1/2 pound fresh mushrooms, quartered
- 1 large red onion, cut in half and sliced
- 1 medium red bell pepper, cut into 1/4-inch strips
- 1 cup water
- 2 tsp dried basil
- 1 tsp dried thyme (optional)
- 1/4 tsp crushed red pepper
- 1/2 tsp salt
- 1 (16-ounce) container reduced-fat sour cream
Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the water, basil, thyme, crushed red pepper, and salt; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally.
Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately.
Preparation 20 minutes
These delicious healthful and protein full, pancakes are guilt-free and easy enough for Wednesday supper or for any weekday brunch. Watch your children say YAY to dairy treats and thank you wholeheartedly for this treat.
- 1 cup oats ground
- 1 cup fat-free Greek yogurt
- 6 egg whites
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1 Tbs honey
- 1/2 tsp cinnamon
Grind oats in a blender. Set aside. Mix everything except the oats. Once you have a smooth liquid, add the oats and blend until just mixed (you want the batter to be a little lumpy). Let the batter rest for 5 minutes. Coat a skillet with nonstick spray, then place over medium-high heat. Add 1/4 cup batter to the pan at a time, flipping when the pancake starts to bubble.
Top with your favorite jam, or drizzle with maple syrup
Preparation 20 minutes
Serves 4 - 2 pancakes per serving
Cherry Berry Cheesecake Cobbler
Here is a great dessert to end your dairy meal. Easy to prepare and oozing with flavor sure to become a family favorite.
- 16 ounces whipped cream cheese
- 1 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 egg whites
- 1 can (20 ounces) light or regular cherry pie filling
- 2 cups chopped McIntosh apples
- 3 cup flour
- 1/2 cup low-fat lemon or vanilla yogurt
Preheat oven to 325 degrees. Coat a 9x13-inch baking dish with canola cooking spray.
Mix cream cheese, vanilla, and sugar in mixer bowl on medium speed until smooth. Add the egg and egg whites and blend well. Pour into prepared baking dish.
In an 8 cup measure or similar, stir the apples into the cherry pie filling. Spread the fruit topping evenly over the cream cheese mixture in baking dish.
In same 8 cup measure, blend flour sugar vanilla sugar and yogurt with a fork (mixture will be crumbly). Spread over the fruit and cream cheese and bake for about 25 minutes. Let cool, then cover and refrigerate until ready to serve. Sprinkle with confection sugar just before serving for a nice effect.
Preparation 15 minutes