CABOT, Vt. (February 17, 2009) – What if the federal government offered a big bonus check to every American family? What if your grocery budget was unlimited? What if the next TV super star chef came to your home to cook? While we wait for this kind of reality TV show to be written, the farmers of Cabot are sharing their money saving meal solutions now.
Put a hearty, healthy meal on the dinner table for less money than you thought possible. Cabot Creamery Cooperative offers real solutions for every day of the week – a tasty menu of delicious, health-conscious recipes that will feed a family of four for less than ten dollars a meal!
“Nobody can argue that plummeting milk prices mean that the farm-family owners of Cabot Creamery Cooperative are painfully aware of just how difficult it is to make ends meet these days,” says Roberta MacDonald, senior vice president of marketing for Cabot. “And they also know the value of a hard-earned dollar and how to put great food on the table for their families. That’s why we’re sharing some of our farmers’ favorite recipes – each one feeds a family of four for less than ten bucks. These recipes are healthy, tasty, and they’ll make you feel full and satisfied.”
Cabot’s website (www.cabotcheese.coop/pages/recipes/list-recipes.php?catID=124) offers dozens of delicious and healthy-eating ideas that are easy on your wallet. Here are just a few of the dozens of affordable family-sized recipes from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of “The World’s Best Cheddar.”
Creamy Cheesy Cauliflower Soup
Makes 4 servings
Using pureed cauliflower in this soup is an amazingly simple, healthy way to get the taste of a rich, creamy soup without all the extra fat and calories.
1 cup chopped onion
1 medium head cauliflower, roughly chopped
2 ½ cups less-sodium chicken broth
½ cup fat-free milk
½ cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese
2 tablespoons chopped fresh dill
1) Coat a large saucepan with cooking spray; add onion and sauté over medium heat until tender (about 3 minutes). Add cauliflower and continue cooking 2 additional minutes.
2) Add broth and milk to pan and bring to boil. Reduce heat and simmer, covered, for 30 minutes or until cauliflower is very tender.
3) Remove from heat; puree soup in a blender in batches. Return to pan over medium-low heat. Whisk in cheese and continue stirring just until melted. Sprinkle with dill and serve.
Make it a Meal: Serve with a prosciutto and melon salad and toasted French baguette slices.
100 Cal, 2.5g Total Fat, 1.5g Sat Fat, 420mg Sodium, 13g Carbohydrates, 4g Dietary Fiber, 9g Protein, 200mg Calcium
Grilled Fish Tacos
Makes 4 servings
Freshly frozen, farm-raised fish is often a very economical option for those of us who don’t live with a seaport nearby. Check with your market’s fish department to find the best prices and quality.
½ cup fat-free sour cream
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon blackening or Cajun seasoning
3/4 pound firm white fish fillets (such as red snapper, halibut or striped bass)
4 fat-free flour tortillas
1/2 cup (2 ounces) shredded Cabot 50% Reduced-Fat Cheddar cheese
Optional toppings: fresh lime wedges, diced tomato, finely shredded red cabbage, sliced green
onion, chopped fresh jalapeno salsa
Prepare and preheat grill.
1) Combine sour cream, cilantro and lime juice in a small bowl; set aside.
2) Sprinkle seasoning over fish. Cook fish on grill over medium-high heat just until opaque in center (about 2 to 5 minutes per side depending on thickness of fillets.) Transfer fish to bowl and flake into bite-size pieces with fork.
3) Place tortillas on grill and cook until lightly charred on both sides, about 20 seconds per side.
4) Divide fish among tortillas; top evenly with sour cream mixture and cheese. Serve with toppings, as desired.
Note: To prepare fish in the oven, place on a baking sheet coated with cooking spray and bake at 350 degrees for 12 minutes or until fish flakes with a fork.
Make it a Meal: Serve with an avocado, mango and Bibb lettuce salad tossed in a light poppy seed dressing
370 Cal, 11g Total Fat, 3g Sat Fat, 580mg Sodium, 32g Carbohydrates, 3g Dietary Fiber, 31g Protein, 200mg Calcium
Pepperoni-and-Mushroom Pizza Bake
Makes 4 servings
No delivery fees, no delivery wait—this dish serves up a family-favorite pizza into a one-dish meal. If you have a large crowd on hand, it can easily be doubled and baked in a 13- x 9-inch baking dish.
1 (11-ounce) pizza dough
½ (6-ounce) package turkey pepperoni slices or 3oz fat-free deli ham
1 (8-ounce) package fresh mushroom slices
2 cups marinara sauce
½ cup (2 ounces) Cabot 50% Reduced-Fat Cheddar cheese
1) Preheat oven to 400 degrees.
2) Cut pizza dough into 1-inch pieces; place in a large bowl. Add pepperoni, mushrooms and marinara. Toss well to combine. Pour into an 8 x 8-inch baking dish or large pie plate coated with cooking spray.
3) Bake at 400 degrees for 20 minutes or until bread looks done; top with cheese and bake an additional 5 minutes or until cheese is melted.
Make it a meal: Serve with a light Caesar salad
*For a slightly healthier version substitute 3 oz fat free deli ham in place of the turkey pepperoni.
Calories 380, Total Fat 11g, Saturated Fat 3g, Sodium 1270mg, Carbohydrates 54g, Dietary Fiber 5g, Protein 20g, Calcium 150mg
ABOUT CABOT CHEESE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit www.cabotcheese.coop
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