Good for you quick-fix dinners
Busy weeknights call for quick family meals, but with the right ingredients, fast food can actually be good for you, too.
A meal that includes dairy is right in line with the recently released 2015 Dietary Guidelines for Americans, which recommend three servings of dairy foods every day. That’s because dairy foods such as cheese, milk and yogurt provide a unique package of nine essential nutrients: calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin.
Individuals and families that want an extra reminder about the importance of integrating three servings of dairy into their daily diet can take the Dairy 3 for Me pledge as motivation. There are many delicious and creative ways to get your three servings of dairy every day, such as using plain Greek yogurt in place of mayonnaise in your favorite recipes or substituting syrup on pancakes and waffles with flavored yogurt.
For more deliciously quick dinner recipes, and to take the Dairy 3 for Me pledge, visit MidwestDairy.com.
Beef Burrito
- 1/2 lb. ground beef sirloin
- 2 tsp. minced garlic
- 1 c. chunky salsa, divided
- 2 c. cooked brown or white rice
- 1 can (15 oz.) black beans, drained and rinsed, divided
- 6 whole wheat flour tortillas (9 inches)
- 1 can (11 oz.) corn kernels, drained, divided
- 2 c. shredded pepper jack cheese, divided
- Sliced green onion, including green tops
In medium nonstick skillet, brown ground beef and garlic over medium heat, breaking beef mixture into smaller chunks with spoon. Drain fat and stir in 1/2 cup salsa; set aside.
Spread 1/3 cup rice in center of tortilla, leaving a 1/2-inch border. Scatter about two tablespoons of beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with two teaspoons salsa and a few pieces of green onion.
Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.
Repeat with remaining tortillas. Place burritos in microwave and heat one minute, or until heated through. Serve with remaining salsa.
Hot and Sweet Grilled Cheese
Peach Jalapeno Jam
- 3 tbsp. peach preserves
- 1/2 fresh jalapeno, seeded and finely chopped (about 2 tsp.)
Grilled Cheese
- 1 1/2 tbsp. unsalted butter softened
- 4 slices 12-grain bread, divided
- 2 slices white cheddar cheese, divided
- 2 slices pepper jack cheese, divided
- 2 slices smoked Gouda cheese, divided
- 1/2 small avocado, thinly sliced, divided
To make peach jalapeno jam: in small saucepan over medium heat, combine peach preserves and jalapeno. Stir mixture constantly until preserves are melted. Remove from heat and set aside.
To make sandwiches; heat large nonstick or cast iron skillet over medium heat for about two minutes. Butter one side each of two slices of bread. Turn buttered slices over, buttered side down and spread peach jalapeno jam over second side of each bread slice. On top of jam side of each bread slice, layer one slice cheddar cheese, one slice pepper jack cheese, half the slices of avocado and one slice of Gouda. Spread jam on remaining slices of bread and place jam side on cheese. Spread remainder of butter on bread on top of sandwiches.
Place sandwiches buttered side down in pan. Partially cover with lid, allowing steam to escape, and cook for 1 1/2-2 minutes, or until bread is toasted and browned. Flip sandwiches over with spatula. Partially cover with lid and cook for additional 1 1/2-2 minutes, watching carefully for bread to brown and cheese to melt. Remove lid and check for doneness. Remove sandwiches from heat and cut in half. Serve warm.
