Savor the Flavor

                           What flavors will you savor during National Nutrition Month?

National Nutrition Month strives to make us more aware

 of the importance of making informed food choices and developing 

sound eating and physical activity habits.

I'm planning to start  celebrating National Nutrition Month savoring the flavors of Mango-Curry Chicken Salad!  

It's a recipe developed by Chef Kevin Millonzi, Executive Chef/Owner of Restaurant PROV and Atomic Catering Providence for the National Dairy Council.

Mango-Curry Chicken Salad

Ingredients:

2 1/2 cups (1/2 inch pieces) grilled skinless,boneless chicken breasts

1/4 cup plain, nonfat yogurt

1 teaspoon curry

1/4 cup cubed mango

1 cup dried sweetened cranberries

1/4 cup walnuts, coarsely chopped

1/3 cup Mozzarella, cut into small cubes

Directions:

Grill chicken breasts, cut into small pieces and set aside. In a medium bowl, blend yogurt and curry with a whisk and stir in chicken,mango,cranberries,walnuts and Mozzarella. Mix well and serve on lettuce leaves if desired.

Dairy Celebrates National Nutrition Month

Since March is National Nutrition Month, it's the perfect time to focus on exploring new foods, flavors and as the Academy of Nutrition and Dietetics states "Enjoy the task of eating right".  Eating right includes not only making informed food choices but developing sound eating habits and physical activity habits.

Dairy foods are a perfect fit for celebrating National Nutrition Month!


I'm planning a personal celebration by trying some tasty nutritious  recipes from  Dairy Makes Sense  that will expand my nutritional horizons. I'm living proof---you're never too old to improve my eating habits or try new recipes!


Roasted Asparagus with Chive Yogurt Ranch Dressing

Ingredients for dressing:

3/4 cup low-fat Greek style plain yogurt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
1/8 teaspoon kosher salt
1 cup low-fat buttermilk
3 tablespoons fresh chives, finely chopped
For asparagus:
1 1/2 pounds asparagus
2 tablespoons olive oil
1/4 teaspoon ground pepper
1/8 teaspoon kosher salt

Preparation:
In a medium bowl, whisk together yogurt, garlic powder, onion powder,pepper and salt. Slowly pour in buttermilk, whisking constantly. Mix in chives. For best results, make dressing ahead of time and let sit in refrigerator overnight.

Preheat oven to 400 degrees F. Wash and break ends off of asparagus. On a baking sheet with a lip (like a jelly roll pan), place asparagus and drizzle with olive oil. Sprinkle with salt and pepper; toss until fully coated. cook for 10-12 minutes (depending on size of stalks). Let cool 5-10 minutes before serving.

For each serving, divide asparagus into six shallow bowls and pour 1/3 cup dressing  on top.

You can enjoy the taste of  eating right with dairy!