1 cup lowfat milk

2 4-oz containers Mott's Banana Fruitsations®

1 cup ice

½ cup peanut butter

Combine all ingredients in blender. Blend on high until smooth.

Nutrition Information
Nutrition facts per serving
170 calories, 3.5 g fat, 1 g saturated fat, 10 mg cholesterol, 85 mg sodium, 30 g carbohydrates, 1 g fiber, 6 g protein, 16% Daily Value calcium, 4% Daily Value vitamin A, 2% Daily Value vitamin C, 12.5% Daily Value vitamin D, 2% Daily Value iron

Makes: 16 snack-sized sandwiches (or 4 large sandwiches)

Prep time: 15 minutes

Cook time: 15 minutes

1/4 cup sundried tomato-flavored or plain mayonnaise

1/4 cup grated Parmesan cheese

8 slices hearty Italian bread, cut into 1/2-inch slices (bread slices are approximately 3 1/2 by 5 1/2 inches)

2 left-over boneless grilled chicken breasts or 8 ounces ready-prepared grilled chicken, sliced

1/2 medium red onion, sliced

6 ounces grated sharp or extra-sharp white Cheddar cheese

4 cooked bacon slices

6 tablespoons honey-based barbecue sauce

Preheat a covered grill (e.g. George Foreman) or non-stick skillet for five minutes. Spray with non-stick cooking spray. Combine mayonnaise and grated Parmesan in small bowl. Arrange bread slices on cutting board and spread approximately one tablespoon of Parmesan-mayo mixture on four of the bread slices. Top each with several slices of chicken, onion, 1/2 Cheddar cheese and one bacon slice. Spread remaining slices of bread with 1 1/2 tablespoons of barbecue sauce. Assemble sandwiches.

Cook sandwiches two at a time in covered grill, about six minutes or until bread is golden and cheese is melted. Remove from grill and cut into quarters. Serve with a side of additional barbecue sauce if desired.

Note: If you do not have a covered grill, cook sandwiches in a non-stick skillet until lightly browned, about three minutes on each side.

1 teaspoon cumin seed

1 tablespoon plus 1/3 cup butter

1 yellow onion, diced

4 cups plain flour

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon curry powder

10 ounces sharp Cheddar cheese

1 1/2 cups milk

2 eggs

Preheat oven to 375 degrees. Grease and flour two 8-by-5-inch loaf pans. Toast cumin seeds to release flavor and set aside to cool. Heat 1 tablespoon butter and sauté diced onion until golden-brown; set aside to cool. Combine the flour, baking powder, salt, curry powder and cumin. Cut in remaining 1/3 cup butter until mixture resembles coarse crumbs, then stir in grated cheese. Beat eggs and combine with the milk and onions. Add to the grated Cheddar cheese mixture, mixing just enough to moisten. Don't overwork the dough. Divide dough between two pans and bake at 375 degrees for 1 hour. Remove the bread from the pans immediately.

Note: Either yellow or white cheddar should be used. Sharp is best for this recipe.

Recipe created by 3-A-Day of Dairy

Makes 10 servings
Prep time: 15 minutes
Cook time: 18 minutes

Ingredients:

1 can refrigerated pizza dough

1 cup Ricotta cheese

2 cups (8 oz.) shredded low-moisture part-skim Mozzarella cheese

2 ounces turkey pepperoni, diced

2 plum tomatoes, thinly sliced

1 cup yellow pepper, sliced

1 tsp oregano

2 tbsp 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, 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 Chef Jon Ashton of Orlando, Florida

Makes 4-6 servings
Prep time: 30 minutes
Cook time: 25 minutes

Ingredients:

1 cup all-purpose flour

salt

pepper
4 egg whites

1/2 cup milk

1 1/2 cups corn flakes

1 cup (4 oz.) reduced fat, shredded Cheddar cheese

6 chicken breast filets; cut into strips

non-stick cooking spray

Preheat oven to 375 degrees Fahrenheit. Set up three bowls with the following: 1) flour mixed with a pinch of salt and pepper; 2) an egg-wash; made by beating the eggs and milk together; 3) cornflakes crushed and mixed with cheese.

Coat a 13 x 9-inch baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken and place on the baking pan. Discard any unused corn flake mixture after coating chicken. Bake for 25 minutes, turning halfway through to ensure even browning. Serve with ketchup, honey mustard or BBQ sauce if desired.

Makes: 6 to 8 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
4 medium fresh poblano chilies (can substitute with one 4-ounce can chili peppers)

2 cups (about 14 ounces) cooked and chopped lobster meat

1 cup coarsely chopped fresh spinach

4 ounces (1 cup) shredded Jalapeño Jack cheese

4 ounces (1 cup) shredded Cheddar cheese

1/2 cup chopped fresh cilantro

12 8-inch flour tortillas

2 tablespoons butter

Preheat boiler. Cut poblanos in half lengthwise and discard seeds and membranes. Place the peppers skin side up on a foil-lined baking sheet. Broil peppers until blackened, about 5 minutes. Place peppers in a resealable plastic bag. Let stand 5 minutes. Peel and cut peppers into short strips. Combine peppers and remaining ingredients except butter. Divide mixture among six of the tortillas. Top with remaining tortillas. Heat butter over medium heat in large skillet or griddle. Cook until golden on each side, about 4 minutes. To serve, cut each quesadilla into quarters.

Optional: Serve with Mango Pico De Gallo and Red Pepper Sour Cream.

Makes: 12 breadsticks
Prep time: 5 minutes
Bake time: 13 minutes

Ingredients:

1 11-ounce can refrigerated soft breadsticks

1 1/2 cups shredded cheese such as Mozzarella, Provolone and smoked Gouda

1/2 teaspoon dried basil or oregano

2 cups warmed ready-prepared marinara sauce

Heat oven to 375 degrees. Remove breadsticks from can and arrange in a single layer lengthwise on a baking sheet lined with parchment paper. Do not separate breadsticks. You should have a rectangle about 13 inches long and 6 inches wide. Sprinkle cheese and basil or oregano down center of dough leaving a border of about l/2-inch. Bake for 10 to 11 minutes or until cheese is lightly browned. Remove from oven and transfer to a board or platter. Let cool 3 to 4 minutes. To serve, pull apart breadsticks. Serve with warm marinara sauce.

1 1/2 cups chocolate milk

2 tablespoons creamy peanut butter

1/2 cup chocolate frozen yogurt

Blend until smooth. Top with whipped cream and chocolate shavings if desired.

1 cup uncooked Texmati* or regular long grain rice (not converted)

4 cups fat free or 1% lowfat milk

1/2 cup sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 pint fresh raspberries

Directions

Heat oven to 325 degrees F. Rinse rice in a strainer. In a medium saucepan, combine rice, milk, sugar, vanilla, cinnamon and salt. Heat to simmer; simmer uncovered for 5 minutes. Turn mixture into a shallow 2-quart baking dish, coated with non-stick cooking spray. Cover with foil. Bake until rice has absorbed most of liquid, about 35 to 40 minutes. Remove from oven; let stand 10 minutes. Remove foil and fold in raspberries. Serve warm with additional milk, if desired. Yields approximately 5 cups.
* Texmati is American Basmati Rice and is available in most supermarkets.

Makes 6 servings.
Nutrition Information
Calories: 290

Fat Grams: 1 g

Milk/Dairy Servings: .66

12 soft corn tortillas

1 cup (4 ounces) shredded part-skim Monterey Jack cheese

1 cup (4 ounces) shredded part-skim Colby cheese

½ cup fresh corn kernels or black beans

½ cup coarsely chopped cilantro

1 red bell pepper, finely minced

1 jalapeno pepper, finely minced

Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla. Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Cut into wedges and serve. Repeat with remaining quesadillas. Serve each wedge with a dollop of cilantro yogurt “sour cream.” Makes six.

Double this recipe to serve 10 or more)

1 pound cooked shrimp

3 tablespoons butter

one-third cup chopped onion

one-third cup minced celery

3 tablespoons flour

3 cups cooked rice

1 cup grated cheddar cheese

1 teaspoon salt

1 teaspoon curry powder

one-eighth teaspoon ginger

one-half teaspoon sugar

2 cups milk

2 tablespoons lemon juice

Sauté onion and celery until tender. Stir in flour and seasonings. Stir in milk gradually - stir constantly until boiling. Add shrimp, lemon juice and one-half of cheese. Butter one large shallow casserole dish. Cover bottom with cooked rice. Pour in shrimp mixture. Sprinkle remaining cheese on top. Bake on top shelf at 375 degrees for 20 minutes or until heated through. Serve with dry-roasted peanuts, coconut, raisins and chutney to sprinkle on top.

1 cup plain nonfat yogurt

1 teaspoon salt

2 teaspoons curry powder

½ teaspoon ground cumin

Stir ingredients together and transfer to serving bowl. Makes about one cup.

Nutrition Information
Nutrient analysis (serving size: 1 tablespoon): 9 calories; 0.1 g fat (0 g sat. fat); 1 g protein; 1 g carbohydrates; 144 mg sodium; 0 mg cholesterol; 30 mg calcium.

1 can (15 ounces) black beans, rinsed and drained

1 can (28 ounces) crushed tomatoes (undrained)

1 can (15 ounces) fat-free refried beans

3/4 cup chopped onion

1/2 cup chopped green bell pepper

3/4 cup chunky-style salsa

1 teaspoon chili powder

1/2 teaspoon ground cumin

8 ounces cottage cheese

1/8 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)

2 eggs

Salt and pepper to taste

10 lasagna noodles, uncooked

1 1/2 cups each shredded cheddar

1 1/2 cups shredded mozzarella

Preheat oven to 350 degrees. Coat 13-by-9-inch baking dish with vegetable oil spray.

In large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well.

In small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper.

Spread 1 cup of the tomato mixture in bottom of baking dish. Top with half of the noodles, overlapping slightly. Top with half of the remaining tomato mixture. Spoon cottage cheese mixture over top, and top with half of the shredded cheeses, then the remaining noodles, tomato mixture and shredded cheeses. Cover with vegetable-oil-spray-coated foil (can be refrigerated up to one day).

Bake 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time). Makes 8 servings.

By Chef Rocky Tarantello, Restaurant Partners Inc.

3 Whole eggs

1/4 Cup low fat milk

2 oz Sliced Sweet red onion

1 oz Sliced mushrooms

¼ oz Feathered Cheddar & Jack Cheese

¼ oz Cabot Pepper jack Cheese

¼ oz Amish Blue Cheese

2 FMtbl light olive oil

2 FMtbl Butter

In a sauté pan over medium heat, add half the oil and butter and sauté the onions and mushrooms until golden brown. In a mixing bowl add the eggs and milk and mix until well combined. Then add to the sauté pan with the onions and mushrooms and bake in a preheated 350-degree oven for 8-10 minutes.

Recipe Created by Ladies' Home Journal

Prep time: 30 minutes

Baking time: 50 minutes

Makes: 8 servings

1 tablespoon olive oil, divided

1 bunch (8 oz.) escarole or spinach, chopped

1 container (15 oz.) part-skim Ricotta

2 small yellow squash, diced
salt

1 bunch (1 1/2 lbs.) Swiss chard, chopped

2 cups chopped onions

1 tablespoon chopped garlic

2 cups prepared marinara sauce

12 oven-ready lasagna noodles

1 cup shredded Fontina cheese

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add escarole and cook for 5 minutes or until tender. Add garlic and cook 1 minute more. Drain liquid and cool. Transfer to medium bowl; stir in Ricotta and set aside.

Heat same skillet over medium heat. Cook diced squash with 1 teaspoon oil until just tender, 1 1/2 to 2 minutes per side. Transfer to large plate, sprinkle with a pinch of salt.

Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add Swiss chard and cook until wilted, about 3 to 5 minutes. Stir in onions and 1/4 teaspoon salt, cook until onions soften, 5 minutes. Transfer vegetables to a large plate and cool.

Cook marinara until heated through. Meanwhile, heat oven to 375 degrees Fahrenheit. Spoon half the marinara sauce onto bottom of a 13 x 9 -inch baking dish. Create alternating layers of noodles, squash and Ricotta mixture until ingredients are gone, ending with a noodle layer. Spoon remaining marinara over top layer of noodles. Sprinkle with Fontina. Cover dish loosely with foil. Bake until sauce is bubbly and noodles are tender, about 50 minutes. Let stand 15 minutes before serving.

Homemade Macaroni and Cheese

(serves 12)

8 tablespoons (1 stick) unsalted butter, plus more for dish

6 slices good white bread, crusts removed, torn into ¼ to ½ pieces

5 ½ cups milk

½ cup all-purpose flour

2 teaspoons salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

4 ½ cups (about 18 ounces) grated sharp white cheddar cheese

2 cups (about 8 ounces) grated Gruyere or 1 ¼ cups (about 5 ounces) grated Pecorino Romano cheese

1 pound elbow macaroni

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 ½ cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere or ¼ cup Pecorino Romano and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

1/2 cup reduced fat shredded sharp Cheddar cheese

1 3/4 cups all-purpose baking mix (e.g. Bisquick)

1 cup lowfat milk

1/2 teaspoon ground black pepper

1/2 cup lowfat ham, chopped fine

Directions

Mix first three ingredients together, then add pepper and ham.
Mix well and spoon into lined muffin pans 1/2 full.
Bake in preheated 400 degree oven 12-15 minutes or until golden brown.
Makes 9 Muffins
Nutrition Information
Calories: 120

Fat Grams: 2.5 g

Milk/Dairy Servings: 1/3

1 cup plain nonfat yogurt

2 teaspoons fresh thyme leaves or 1 teaspoon dried

3 tablespoons grainy mustard

2 teaspoons honey

½ teaspoon salt

Stir ingredients together and transfer to serving bowl. Makes about one cup.

Nutrition Information
Nutrient analysis (serving size: 1 tablespoon): 13 calories; 0.2 g fat (0 g sat. fat); 1 g protein; 2 g carbohydrates; 113 mg sodium; 0 mg cholesterol; 31 mg calcium.

6 oz Orange yogurt

¼ Cup Orange concentrate

2 Cup Low fat milk

In a blender, add all the ingredients and mix on low speed until smooth.

4 large baking potatoes, scrubbed and dried

6 tablespoons (approximately) milk, warmed

Salt and pepper to taste

1 cup shredded Italian-blend cheeses (divided)

1/2 cup finely chopped pepperoni

1 can (8 ounces) pizza sauce

Preheat oven to 375 degrees.

Cut small, deep slit in top of each potato. Bake on middle rack about 1 hour or longer -- until potatoes are tender when pierced with fork. Remove from oven; cool potatoes slightly.

Increase oven temperature to 400 degrees.

Cut horizontal slice across the top of potatoes and carefully scoop pulp into large mixing bowl. Do not tear potato skin. By hand or by electric mixer, mash or whip potatoes, adding milk until potatoes have fine, creamy texture. Season with salt and pepper. Stir in 1/2 cup shredded cheeses and the pepperoni.

Mound mixture into potato shells and place on baking sheet. Top potatoes with remaining shredded cheeses. Bake until potatoes are hot and cheese is bubbling, about 10 to 15 minutes.

While potatoes are heating, place pizza sauce in small pan and heat (or place in bowl and microwave). Dribble some pizza sauce over each potato. Makes 4 servings.

1 cup uncooked elbow macaroni

1 medium tomato

1/2 medium green bell pepper

1/2 small onion

1 tablespoon butter

1 tablespoon all-purpose flour

Fresh ground black pepper

1 1/4 cups 1% lowfat milk

8 ounces lowfat Colby Jack* cheese, shredded

Directions

Cook macaroni according to package directions. Meanwhile, dice tomato, green bell pepper and onion. Drain cooked macaroni and add with tomato and green bell pepper. Reserve. Preheat oven to 350 degrees. In a medium saucepan, saut¹ diced onion in butter until translucent. Stir in flour and black pepper. Add milk. Cook until slightly thickened and bubbly. Add cheese and stir until melted. Add macaroni/vegetable mixture to cheese sauce and coat evenly. Transfer to a 9-inch pie plate. Bake for 25-30 minutes or until bubbly. Cool for about 10 minutes before serving.
*Can be substituted for lowfat Cheddar cheese.

Makes 6 servings
Nutrition Information
Calories: 182

Fat Grams: 6 g

Milk/Dairy Servings: 1.5

Created by Chef Elizabeth Terry of Elizabeth on 37th
Savannah, GA

Serves four

Prep time: 20 minutes

Cook time: 25 minutes

1 pound boneless chicken breast, cut into bite-size chunks

3/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 tablespoon butter

2 medium vine-ripened tomatoes, seeded, diced

1 can (15 ounces) pre-seasoned black-eyed peas, drained well

1/3 cup whipping cream

1 clove garlic, minced

1/3 cup shredded Muenster cheese

1/3 cup shredded provolone cheese

1/3 cup shredded Swiss cheese

2 egg whites

Paprika

Heat oven to 375 degrees.

Toss chicken with cumin and cayenne pepper. Heat butter in large non-stick skillet until sizzling. Add chicken and sauté until lightly browned but not fully cooked, 3 to 4 minutes. Remove chicken from skillet and set aside. In same skillet add tomatoes and peas. Cook about 1 minute.

Place peas and tomatoes in a shallow 1 ½-quart baking dish. Top with chicken.

In a small saucepan, heat cream and garlic until almost boiling. Remove from heat and stir in cheeses until smooth.

Whip egg whites until soft peaks form. Fold cheese mixture into egg whites. Spoon over chicken. Sprinkle lightly with paprika. Bake until golden brown and puffed, about 20 to 25 minutes.

1 cup lowfat milk

1/8 teaspoon vanilla extract

2 tablespoons chocolate syrup

1/2 graham cracker sheet, crushed fine

10-15 miniature marshmallows

Shake all ingredients in a container with tight-fitting lid or stir in glass until well blended. Sip milk with straw and spoon marshmallows.
Nutrition Information
Nutrition facts per serving
260 calories, 3.5 g fat, 2 mg saturated fat, 15 mg cholesterol, 170 mg sodium, 47 g carbohydrates, 1 g fiber, 11 g protein, 30% Daily Value calcium, 10% Daily Value vitamin A, 0% Daily Value vitamin C, 25% Daily Value vitamin D, 10% Daily Value iron

Chipotle Cheddar adds a spicy zip to this easy chopped salad. Line the serving platter or individual plates with curly leaves of frisee or lettuce, spoon the salad on top and garnish with whole sprigs of cilantro or parsley.

1 clove garlic, peeled

1/2 teaspoon salt

3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

1/4 teaspoon ground black pepper

3 ears fresh corn, husks removed and bases trimmed

2 California (Haas) avocados, pitted, peeled and diced

1 1/2 cups finely diced Chipotle Cheddar (about 7 ounces)

1 cup chopped jarred roasted red peppers

1/4 cup chopped fresh cilantro or parsley

1. Coarsely chop garlic. Sprinkle with the 1/2 teaspoon salt and mash into paste with blade of knife held sideways. Scrape into small bowl and whisk in oil, vinegar and pepper; set aside. (Alternatively, puree ingredients in blender.)

2. Stand each ear of corn up on end and cut down along cob with sharp knife, removing raw kernels in strips. Break up corn and put in large bowl.

3. Add avocados, cheddar, red peppers and cilantro or parsley. Pour reserved dressing on top and stir gently to combine. Serve immediately, or cover and refrigerate for up to 1 day.

Makes 8-10 servings

Makes: 11 servings

Prep time: 10 minutes

Ingredients

6 cups popped popcorn

2 cups small corn chips

1 cup baked pretzel snack crackers or mini pretzels

8 ounces Cheddar or Jalapeño Jack cheese, cut into cubes

1 tablespoon taco seasoning mix

Place popcorn, corn chips and pretzels in a large bowl. Add cheese cubes and taco seasoning mix. Toss lightly.

2 tablespoons butter

2 large onions, diced

3 medium carrots, chopped

2 ribs celery, sliced

3 small jalapeno peppers, seeded and minced

¼ cup tomato

1 tablespoon chili powder

1 tablespoon cocoa powder

1 teaspoon cumin seed

1 28-ounce cans crushed tomatoes

6 – 12 ounces dark beer or tomato juice

2 cups cooked or canned black beans, rinsed

1 cup (4 ounces) shredded Mozzarella cheese

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded sharp Cheddar cheese

Sauté onions in butter over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to your preferred consistency. Simmer for at least an hour, up to two hours.

Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes. If transporting, cover and wrap in thick towels. Grill to reheat if necessary.

Makes about eight cups. For an extra-large batch, simply double the recipe.
Nutrition Information
Serving size: 1 cup. 390.3 calories; 16.5 g fat (9.9 g sat. fat); 22.1 g protein; 39.6 g carbohydrates; 425 mg sodium; 48 mg cholesterol; 389 mg calcium.

From John Ash, Culinary Director of Fetzer Vineyards

Makes 8 – 10 servings

Prep time: 10 minutes

Cook time: 30 minutes

2 tablespoons butter

1/4 cup finely chopped shallots or green onions

2 tablespoons finely chopped garlic

3 cups (one 28 ounce can) crushed tomatoes with basil

1 cup hearty red wine (optional)

1 tablespoon finely grated orange zest

1 tablespoon each finely chopped parsley and basil
Salt and freshly ground black pepper to taste

1-1/2 cups drained fresh mozzarella

For dipping: Crusty peasant style bread and fresh mozzarella balls

In a large skillet, heat the butter over moderate heat and stir in the shallots and garlic. Sauté until soft but not brown. Add the tomatoes and wine* and simmer uncovered for 5 – 10 minutes until the mixture reduces to a light sauce consistency. Stir in zest and herbs and season with salt and pepper.

Pour the mixture into a 6-cup ovenproof baking dish. Place cheese in the middle and bake in a preheated 325-degree oven for 15 – 20 minutes or until the cheese is melted.

Transfer to ceramic fondue pot and keep warm over fondue burner. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Serve immediately with crusty peasant style bread.

* If omitting red wine simmer for 4 - 6 minutes.

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Chardonnay, Pinot Noir, Syrah

Makes 4 servings

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

2 tbsp olive oil

1/2 cup chopped onion

1 cup diced tomatoes

1 tsp minced garlic

1 6 oz. 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 tsp Italian seasoning blend

1/2 cup low-sodium chicken broth

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°. 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 x 9 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until served.

Makes 4 servings

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

2 tbsp olive oil

1/2 cup chopped onion

1 cup diced tomatoes

1 tsp minced garlic

1 6 oz. 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 tsp Italian seasoning blend

1/2 cup low-sodium chicken broth

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°. 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 x 9 x 2-inch baking dish. Pour broth over chicken. Cover loosely with foil and bake for 40 minutes; keep warm until served.