Summer Meal Makeover

Rachel Jones with the Utah Dairy Farmers explains breakfast, lunch and dinner made simple.




• 1 Cup berries

• 1 C fruit yogurt

Instead of traditional maple syrup, make a pancake sandwich with one cup of fruit yogurt and berries.

Snack: Baked Mozzarella Sticks

Makes 6 servings

Prep Time: 20 min

Cook Time: 6 min


1 (12-ounce) package reduced-fat Mozzarella string cheese

• 1 egg

• 1 teaspoon Italian seasoning

• 8 tablespoons panko (Japanese) bread crumbs

• 1/2 cup prepared marinara sauce, warmed (optional)


Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray.

Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes.

Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Re-dip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.

Bake 5-6 minutes or until heated through. (Cheese may melt slightly and lose shape. Simply press it back into place.)

Suggested serving: Pair with warmed marinara sauce for dipping.

Recipe created by 3-A-Day™ of Dairy.

Nutritional Facts per serving for individual food recipe:

Calories: 180

Total Fat: 7 g

Saturated Fat: 4.3 g

Cholesterol: 50 mg

Sodium: 450 mg

Calcium: 30% Daily Value

Protein: 14 g

Carbohydrates: 7 g

Dietary Fiber: 0 g


Flavor Blastin’ Burger (instead of mayonnaise or high fat sauce)

Combine one cup of plain low fat yogurt, ¼ cup low fat shredded cheese and 1 packet taco seasoning mix to top on an extra lean burger (use extra as dip)

Dinner: Easy Italian Vegetable Pasta Bake

Makes 6 servings

Prep Time: 10 min

Cook Time: 20 min


• 3 cups mostaccioli, cooked, drained

• 1 jar (27-1/2 oz.) light pasta sauce

• 1 pkg. (8 oz.) Kraft 2% Milk Shredded Reduced Fat Mozzarella cheese, divided

• 2 cups thinly sliced mushrooms

• 2 cups sliced halved yellow squash

• 2 cups sliced halved zucchini


Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13×9-inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated.
*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.

Recipe created by Kraft Kitchens

Nutritional Facts per serving for individual food recipe:

Calories: 370

Fat: 7 g

Saturated Fat: 4 g

Cholesterol: 20 mg

Sodium: 690 mg

Calcium: 35% Daily Value

Protein: 21 g

Carbohydrates: 56 g

Perfect Peach Smoothie

Makes 2 servings

Prep Time: 60 min

Cook Time: 1 min


• 2 cups (or 10-ounce package) frozen peaches, sliced

• 2/3 cup fat free milk

• 1 1/2 cups (two 6-ounce containers) low fat vanilla yogurt*

• 1 packet (1 ounce) plain instant oatmeal, prepared with water and refrigerated**

• 2 packets sugar substitute

• 1/4 teaspoon pure vanilla extract


In a blender, combine frozen peaches, milk, yogurt, chilled oatmeal, sugar substitute and vanilla extract. Cover and puree until smooth. Pour into two tall glasses and serve.

*If blender has less than a 5-cup capacity, make the smoothie without yogurt. Pour smoothie into a large pitcher and stir in yogurt.

**1 hour to 2 days in advance.

Recipe courtesy of the American Dairy Association &
Dairy Council

Nutritional Facts per serving for individual food recipe:

Calories: 290

Fat: 3.5 g

Saturated Fat: 1.5 g

Cholesterol: 10 mg

Sodium: 200 mg

Calcium: 50% Daily Value

Protein: 15 g

Carbohydrates: 52 g

Dietary Fiber: 4 g

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