National Sandwich Day

The 18th century  Earl of Sandwich would probably be shocked to see the variety of creative and nutritious sandwiches enjoyed today!  Sandwiches on the dairy farm are usually meals of convenience when schedules are too busy to linger at the dinner table or dairymom's favorite  excuse--" just no time to cook."  One thing for sure, no sandwich is served without cheese of some kind.

Celebrating National Sandwich Day calls for a little more stylish sandwich so I'm planning to give Sirloin Pita  Salad Sandwich a try!   You can find other delicious and nutritious recipes at Dairy Makes Sense.

Sirloin Pita Salad Sandwich

For the dressing:
2 (8 oz.) containers of fat-free plain yogurt
2 teaspoons minced garlic
1 tablespoon minced parsley
1 tablespoon minced chive
1 teaspoon dried oregano

For the sandwich:
1/2 pound sirloin or rib-eye steak,trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4-inch) whole wheat pita bread rounds,cut in half moons
2 1/2 cups mixed salad greens (such as arugula,radicchio,and baby spinach leaves)
2/3 cup crumbled Blue cheese
1/2 small red onion,sliced and separated into rings
8 cherry tomatoes,halved

Preparation:
Spoon yogurt  into medium bowl and stir in garlic,parsley,chive and oregano until well blended.Set aside.
Rub both sides of steak with salt and pepper. Heat medium, non-stick skillet over medium-high heat. Cook steak about 6 minutes on each side (for medium) or until desired. Allow steak to rest 5 minutes before cutting into thin slices.
Warm pita halves in toaster. Into each pita half, spoon 1/4 of the yogurt dressing,mixed salad greens,Blue cheese,onion,steak and tomato. Spoon additional yogurt dressing over top.
Serves: 4

Happy National Sandwich Day!!

Dairymom's Thankful Thursday

How many mother-daughter combos do you see in the same election year?

We're not on the same ballot, but as natives of Bentonville and Benton County, we desire to represent and serve our friends and neighbors.

I'm thankful for my Mother's example of   caring
for our community with a servant-leader heart.

 

Trick or Treat?

Whether you're planning to see a lot of Halloween  ghosts and witches or opt for a   a quiet evening at home with the family, I've found the perfect treat  for the peanut butter and chocolate sweet eaters in your family!
Double Peanut Butter Paisley Brownies recipe can be found  on the Hershey  Reese's Peanut Butter Chips package.  I'm convinced that when you top this  warm brownie with a dip of vanilla ice cream drizzled with chocolate syrup, it's pretty much a perfect dessert choice. 

Double Peanut Butter Paisley Brownies

1/2 cup (1 stick) butter,softened
1/4 cup Reese's Creamy Peanut Butter
1 cup granulated sugar
1 cup light brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 2/3 cups (10oz pkg) Reese's Peanut Butter Chips
1/2 cup Hershey's Chocolate Syrup

Heat oven to 350 degrees. Grease 13x9x2 inch pan.
Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs,one at a time,beating well after each addition. Blend in vanilla.
Stir together flour, baking powder and salt; mix into peanut butter mixture,blending well. Stir in peanut butter chips. Spread half of batter in prepared pan, spoon syrup over top. Carefully top with remaining batter;swirl with metal spatula or knife for marbled effect.
Bake 35 to 40 minutes or until lightly browned. Cool completely in pan or wire rack. Cut into squares. Yield: 36 brownies

                                                                Happy Halloween!!

Where's the ZERO Milk?

I dreamed about a milk called ZERO. Is that not crazy? This crazy dream was so real that it took a trip back to the store where I do my weekly grocery shopping to prove to myself that it wasn't true! Thankfully, all I found was the gallon jug of skim milk with a large zero at the top of the label. My search for Zero Milk reminded me that all milk--whole,2%,1%,skim or zero--provides nine essential nutrients. Essential nutrients must come from the diet because the human body can't manufacture them.

Milk supplies these essential nutrients:

• Calcium to help build and maintain healthy bones and teeth.
• Potassium to regulate the body's fluid balance and maintain normal blood pressure.
• Phosphorus to strengthen bones and generate energy in the body's cells.
• Protein to build and repair muscle tissue and serve as a source of energy and satiety.
• Vitamin D to promote the absorption of calcium and enhance bone strength.
• Vitamin A to maintain normal vision and skin.
• Vitamin B-12  to maintain red blood cells and nerve cells.
• Riboflavin to convert food into energy the body can use.
• Niacin to help digest carbohydrates and fatty acids.

A healthy diet includes nutrinet rich foods from each food group. The Dietary Guidelines for American recommends low-fat or fat-free milk products in these daily amounts:

• 2 cups for children 2 to 3 years
• 2.5 cups for children 4 to 8 years
• 3 cups for those 9 years and older

You can find more information about dairy nutrition and great recipes for your family at DairyMakesSense or Midwest Dairy.

 

ZERO Milk may only be in my crazy dreams but at least

 I know without a dairymom doubt  that all milk is packed with nine essential nutrients!

Dairymom's Sunday Dinner Special

Blue Plate Specials are usually the economic favorite meal choices in the local cafe but I'm developing my own list of Blue Plate Dairymom  Specials that can be easily prepared for a busy Sunday schedule. The criteria for a Dairymom Dinner Special is that it's easy to assemble, can be prepared ahead and ready to eat within 30 minutes of arriving home from church, and the farmers love it enough that they look forward to eating any leftovers! I'm adding Chicken and Dressing Casserole (Jim Graham's Farm Family Cookbook) to the Dairymom Dinner Special  list after a successful trial this week.

Chicken and  Dressing Casserole


1 package Pepperidge Farm Herb Dressing
1 stick butter,melted
4 chicken breasts,boiled,and cut into chunks
1 can cream of celery soup
1 can cream of chicken soup
2 cans chicken broth retained from boiling chicken

Add butter to stuffing mix. Put half of stuffing mix in 9x13-inch baking dish. Add layer of chicken. Mix retained warm chicken broth with the cans of soup. Pour over chicken. Add other half of stuffing mix. Bake in 400 degrees F. oven until stuffing browns. Serves 12.

                                                                               
                                                                       Happy Sunday!

Dairymom's Thankful Thursday

 

Fall is a busy time on the dairy farm as we work to harvest every bit of grass and planted crops that are used to feed our dairy cows.

 

Although we would be so grateful for fall rain to replenish our drought striken area, I'm thankful for the beautiful weather that has allowed us to harvest the crops that are desperately needed.

 

 

Healthy Halloween Snack

 'Tis the season for pumpkins and all kinds of pumpkin recipes to try! While doing a little recipe surfing, I found this Dairy Mom approved Pumpkin Cheesecake Shake that looks perfect for healthy Halloween  snacking or a special treat with family and friends.

Pumpkin Cheesecake Shake

Ingredients

1 can (14ounces) pumpkin,chilled
3 ounces reduced-fat cream cheese
1  container (6ounces) low-fat vanilla yogurt
2 cups low-fat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs,optional

Preparation:
Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.


You can find other nutritious recipes and information about dairy at Dairy Makes Sense.