Day Long Dairy - Big Y® World Class Market®

Something for Every Meal

Besides its many nutritional benefits, dairy food is amazingly versatile. Whether you’re eating a simple bowl of cereal or yogurt with fresh fruit, adding a slice of Swiss to your lunchtime sandwich, creating a savory cream sauce to compliment your elegant dinner, or digging into a cool, sweet ice cream treat, dairy foods are at the forefront of numerous delicious dishes. And with research showing that three servings of dairy a day is good for you, why not make sure to fit in some dairy for breakfast, lunch and dinner? We’ve got the delicious and simple-to-make recipes you need to make every day a dairy day.

Breakfast
Raspberry Stuffed French Toast

1 12-oz. pkg. Big Y frozen unsweetened raspberries, thawed
1⁄4 cup Big Y sugar
1⁄2 tsp. lime juice
2⁄3 cup Big Y 1% milk
1⁄3 cup Big Y fat-free half and half
1 tsp. almond extract
11⁄2 Tbsp. Big Y ground cinnamon
4 Tbsp. Big Y sugar, divided
1 cup egg substitute
1⁄4 cup Big Y part-skim ricotta cheese
4 oz. Big Y Neufchâtel reduced-fat cream cheese, softened
1 Tbsp. Big Y pure vanilla extract
8 slices Big Y white bread, crusts removed
1 pint fresh raspberries
– Big Y butter flavored cooking spray

Place thawed raspberries in a large fine meshed strainer suspended over a large bowl. Force the juice from the berries by gently pressing the berries with the back of a large spoon into the sides of the strainer. Discard seeds left in strainer. Add sugar and lime juice to the strained juice and mix until well combined; set aside.

In a medium bowl, whisk together milk, half and half, almond extract, cinnamon and 2 tablespoons sugar. Whisk in egg substitute until well blended; set aside.
In a separate bowl, combine ricotta cheese, cream cheese, vanilla extract and remaining sugar until smooth.

Spread each slice of bread with cream cheese mixture and top 4 of the slices with fresh raspberries. Place other slice on top to form a sandwich.

Spray a large skillet with cooking spray and place over medium heat. Dip a sandwich into the egg mixture, coating outside of sandwich thoroughly. Cook for 3 minutes on each side or until well browned on both sides. Repeat process with 3 remaining sandwiches. Serve with strained raspberry juice mixture.

Makes 4 (1-sandwich) servings.

Nutrition Information Per Serving
Calories: 340 (Calories from Fat: 90); Total Fat: 11g (Saturated Fat: 5g);
Cholesterol: 30mg; Protein: 16g; Total Carbohydrates: 46g (Dietary Fiber: 3g;
Sugars: 26g); Sodium: 350mg; Calcium: 25% daily value

Lunch
Chicken Caesar Pita

1⁄2 cup Big Y light mayonnaise
1⁄2 Tbsp. lemon juice
1⁄2 tsp. Worcestershire sauce
1 small garlic clove, minced
– dash Big Y salt and fresh ground pepper
1 Tbsp. Big Y fat-free half and half
2 cups Big Y chicken breasts, cooked and thinly sliced
4 cups romaine lettuce, chopped
1⁄2 cup fresh Parmesan, shaved pita pockets

In a small bowl, combine mayonnaise, lemon juice, Worcestershire sauce, garlic, salt, pepper and half and
half; whisk until well blended.

In a medium bowl, combine chicken, lettuce and Parmesan cheese. Add dressing and toss until well coated. Slice a thin strip off the top of each pita and stuff with salad mixture.

Makes 4 (1-pita bread) servings.
Nutrition Information Per Serving
Calories: 440 (Calories from Fat: 150); Total Fat: 17g (Saturated Fat: 4g); Cholesterol: 75mg;
Protein: 33g; Total Carbohydrates: 41g (Dietary Fiber: 6g; Sugars: 3g); Sodium: 810mg;
Calcium: 15% daily value

Need a quick dairy-packed meal for the whole family? Our freshly made pizza, macaroni and cheese and made-to-order sandwiches are loaded with your favorite cheeses. Our dairy-rich dishes are ready when you are.

Snack
Bagel with Salmon Spread

2⁄3 cup smoked salmon, finely chopped
3⁄4 cup Big Y light mayonnaise
4 oz. Big Y reduced-fat Neufchâtel cream cheese
2 Tbsp. Big Y light sour cream
1⁄4 cup bacon bits
1⁄2 cup Big Y green olives, finely chopped
1⁄2 cup green onions, diced
1⁄4 cup sweet onions, finely chopped
2 Tbsp. fresh lime juice
1 Tbsp. fresh dill, finely chopped
2 Tbsp. fresh chives, finely chopped
1⁄2 tsp. crushed red pepper flakes
– Big Y salt and fresh ground pepper to taste bagels, fresh from the Big Y Patisserie

In a large bowl, combine salmon, mayonnaise, cream cheese, sour cream, bacon bits, olives, green onions, sweet onions, lime juice, dill, chives, crushed red pepper flakes, salt and pepper; mix thoroughly until well combined. Serve with toasted bagels.

Makes 24 (2-Tbsp.) servings.

Nutrition Information Per Serving (spread only)
Calories: 50 (Calories from Fat: 40); Total Fat: 4g
(Saturated Fat: 1.5g); Cholesterol: 10mg; Protein: 2g;
Total Carbohydrates: 1g (Dietary Fiber: 0g; Sugars: 1g); Sodium: 110mg; Calcium: 4% daily value

Dinner
Herb Cheese Stuffed Pasta Shells
24 jumbo pasta shells
2 cups Big Y lowfat small curd
cottage cheese
2 cups Big Y part-skim ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1⁄2 cup fresh Parmesan cheese, grated
1⁄2 cup fresh Asiago cheese, grated
2 Big Y eggs, lightly beaten
1 tsp. Big Y garlic powder
1 tsp. dried oregano
1 tsp. Big Y dried parsley flakes
– Big Y butter flavored nonstick cooking spray

Preheat oven to 350??qF.
Bring a large pot of water to a boil over high heat. Add a dash of salt and the pasta shells. Boil pasta shells for 10 minutes or until they are tender, but still a little firm. Drain and run under cold water; set aside.

In a large bowl, combine cottage cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, Asiago cheese, eggs, garlic powder, oregano and parsley. Generously coat a 9x13-inch dish with cooking spray. Spoon filling into each cooked pasta shell and place, side by side, into the prepared dish; lightly coat tops with cooking spray. Cover and bake for 25 to 30 minutes.

Makes 8 (3-shell) servings.

Nutrition Information Per Serving
Calories: 440 (Calories from Fat: 130); Total Fat: 14g (Saturated
Fat: 8g); Cholesterol: 95mg; Protein: 30g; Total Carbohydrates: 50g (Dietary Fiber: 2g; Sugars: 5g); Sodium: 530mg; Calcium: 50% daily value

Serving suggestion
For a delicious addition, serve the stuffed shells with your favorite pasta sauce.

Beef and Cheese Calzones
– Big Y nonstick cooking spray
1 lb. lean ground beef
1⁄4 cup green bell peppers, finely chopped
1⁄4 cup onions, finely chopped
2 garlic cloves, minced
1 14.5-oz. can diced tomatoes with onions, drained
2 Tbsp. tomato paste
1 Tbsp. fresh oregano, chopped
2 Tbsp. fresh basil, chopped
1⁄2 cup reduced-fat shredded mozzarella cheese
1⁄2 cup Parmesan cheese, shredded
1⁄4 cup Asiago cheese, shredded
1 Tbsp. cornmeal
1 pkg. Big Y refrigerated pizza dough

Preheat oven to 400??qF.

Spray a large nonstick skillet with cooking spray and place over medium heat. Add ground beef,
bell peppers, onions and garlic and cook for 8 to 10 minutes or until beef is no longer pink; drain.
Stir in tomatoes, tomato paste, oregano and basil and continue to cook for 5 to 7 minutes or until heated through. Remove from heat and set aside.

In a large bowl, combine all cheeses; toss until well mixed. Sprinkle cornmeal evenly over a large cutting board. Divide pizza dough in half and roll out each on the cutting board to an 8- to 10-inch circle. Divide beef mixture evenly over the long half of each dough circle, leaving 1-inch border; top with cheese mixture. Gently lift and pull top half of dough over filling to enclose; pinch dough edges to seal. Bake on an ungreased cookie sheet for 15 to 20 minutes or until crust is golden brown. Let cool for 5 minutes before serving.

Makes 4 (1⁄2-calzone) servings.

Nutrition Information Per Serving
Calories: 520 (Calories from Fat: 130); Total Fat: 15g (Saturated Fat: 7g);
Cholesterol: 80mg; Protein: 40g; Total Carbohydrates: 56g (Dietary
Fiber: 3g; Sugars: 11g); Sodium: 1380mg; Calcium: 30% daily value

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Dessert
Pudding Pound Cake Trifle

1 frozen pound cake, thawed
3 cups cold Big Y 2% milk
1 3.4-oz. pkg. Big Y instant vanilla pudding and pie filling mix
1 3.4-oz. pkg. Big Y instant lemon pudding and pie filling mix
4 oz. Big Y reduced-fat Neufchatel cream cheese, softened
1 cup Big Y frozen light whipped topping, thawed
1⁄2 cup chocolate shavings
1 Tbsp. Big Y cocoa powder
– lemon peel for garnish

Cut cake into 12 slices; place around a large, shallow serving bowl or dish.

In a large bowl, using an electric mixer on medium-low speed, beat together milk and both pudding mixes for 3 minutes. Let stand in refrigerator for 10 minutes or until soft-set. Add cream cheese and beat for another 2 minutes; fold in whipped topping.

Spoon pudding mixture over cake; sprinkle with chocolate shavings and cocoa powder and garnish with lemon peel. Refrigerate until ready to serve.

Makes 12 (1-slice) servings.

Nutrition Information Per Serving
Calories: 280 (Calories from Fat: 110); Total Fat: 12g (Saturated Fat: 7g); Cholesterol: 95mg; Protein: 5g;
Total Carbohydrates: 39g (Dietary Fiber: 0g; Sugars: 13g); Sodium: 370mg; Calcium: 10% daily value