Moderation And Light Recipes Key To Healthier Holidays

CABOT, Vt., Nov. 14, 2013 /PRNewswire/ -- With the Holiday Season just around the corner, now is the time to start preparing for your seasonal celebrations and memorable meals with family and friends. While shopping for decorations, gifts, and the ingredients for a spectacular Thanksgiving dinner can be a lot of fun, having to purchase new clothes because your current wardrobe is starting to feel a bit tight sadly, is not. That's why Cabot Creamery Cooperative, the New England and Upstate New York farm-family owned dairy cooperative - widely known as the makers of "The World's Best Cheddar" -is coming to the rescue with light recipes, and tips to help avoid the dreaded Holiday weight gain.

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"Lots of people struggle with weight gain during the Holidays, but we can't blame it all on the cookies left for Santa on Christmas Eve," says Regan Jones, Cabot Health Team Member and Registered Dietitian. "This time of year, there are several factors working against those of us with even the best of intentions. Schedule changes mean kids are home from school and many adults are off work. This lack of structure, combined with extra holiday food in the house leads to mindless eating throughout the day. Couple that with worsening road conditions or just cold weather over all, and many people find themselves at the gym less often. Simply put, more food and less exercise leads to weight gain."

The good news is you don't have to avoid all treats during the Holidays to stay healthy. You can enjoy favorite holiday foods by sampling enacting a simple two-part strategy:  (1) remembering moderation is key and (2) slim down recipes to save calories. 

"Don't fall victim to crazy eating plans and schedules of skipping meals," says Jones. "Instead, continue to eat balanced meals that contain fruits and vegetables, lean proteins, whole grains, and dairy foods. Filling up with fiber and protein helps keep hunger away, and may mean you spend more time laughing with friends at holiday parties and less time hovering over the buffet. Also realize that high-calorie foods don't have to be avoided completely, especially nutrient-rich choices. Foods like avocado-based dips, olives, and Cabot's award-winning cheddars make any holiday party tray too delicious to resist. The healthy fats in avocado and olives, and the protein/calcium combination of cheese make them good choices - in moderation - even for a few extra calories." 

Realistically, though, there are some recipes that could use a little help in the calorie-cutting department. Increase fiber by substituting whole grain pastry flour in baking and opt for fruit based desserts when possible. Cut fat and calories by using Cabot's Greek-Style yogurt to replace some of the butter in holiday recipes and substituting Cabot's Light Cheddar in favorite holiday casseroles.

To help keep your Holidays merry and light, Cabot's put a healthy spin on time-honored Holiday classics, like Whole Grain Quiche, Lightened-Up Warm Artichoke & Spinach Dip, Easy Flaky Greek Yogurt Pie Crust, and Apple-Cheddar Cobbler. They've also created a host of unique bites, like Cheddar, Tomato, & Spinach Scones and Cheddar, Pistachio, & Cranberry Pops, that are sure to impress even your most fervent Holiday critics.  

For these and more light Holiday recipes, visit cabotcheese.coop/recipes.

WHOLE GRAIN QUICHE
Makes 8 servings

Ingredients:
Crust
1 cup uncooked amaranth, rinsed
1/2 cup uncooked bulgur wheat
2 tablespoons Cabot Salted Butter, cut into pieces
1/2 teaspoon salt
2 tablespoons reduced fat (2%) milk
Filling
1 tablespoon olive oil
3/4 cup asparagus sliced on diagonal into small pieces
1/2 cup chopped mushrooms
1/2 cup chopped fresh tomatoes
2 tablespoons minced fresh chives
3 large eggs
1/2 cup reduced fat (2%) milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon grated nutmeg (optional)
6 ounces Cabot Sharp Light Cheddar or Sharp Extra Light Cheddar, grated (about 1 1/2 cups)

Directions:
To make crust
1. In small saucepan, bring 1 cup water to simmer; add amaranth, cover pan and cook for 12 to 15 minutes or until water is completely absorbed.
2. In another small saucepan, combine bulgur with 1 cup water; bring to simmer, cover pan and cook for 10 to 12 minutes or until water is absorbed.
3. Combine amaranth and bulgur in bowl; add butter and salt, stirring until butter is melted and blended. Let stand until cool enough to handle, then mix in milk. 
4. Preheat oven to 425 degrees F.
5. Press about two-thirds of mixture over bottom and up sides of ungreased 9-inch pie plate or quiche dish. (Reserve remainder for breakfast porridge the next day, to serve topped with chopped fruit and nuts and a drizzle of maple syrup or honey.)
6. Bake crust for 18 to 20 minutes or until golden.

To make filling and finish quiche
7. Reduce oven temperature to 400 degrees F. 
8. Heat olive oil in skillet over medium heat; add asparagus and mushrooms and cook, stirring, until lightly browned, about 5 minutes. Remove from heat and stir in tomatoes and chives. 
9. In medium bowl, whisk eggs until frothy; add milk, salt, pepper and nutmeg, if using, whisking to combine. 
10. Sprinkle half of cheese in crust. Top with vegetables. Pour egg mixture on top, then sprinkle with remaining cheese.
11. Bake for 35 to 45 minutes or until custard is set and cheese is golden. Let stand for about 10 minutes before serving.

APPLE-CHEDDAR COBBLER
Makes 12 servings

Ingredients:
Cooking spray
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur White Whole Wheat Flour or Whole Wheat Pastry Flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons Cabot Unsalted Butter, cut into small pieces
1 large egg
1/2-3/4 cup buttermilk (or 1/2-3/4 cup skim milk mixed with 1/2 teaspoon lemon juice)
3 cups peeled and sliced Granny Smith apples
3 cups peeled and sliced Fuji apples
1/4 cup brown sugar
1 tablespoon freshly grated lemon zest
1 teaspoon cornstarch
1 ounce Cabot Sharp Light Cheddar, grated (about 1/4 cup)
Optional garnish: sliced almonds and demerara or turbinado sugar

Directions:
1. Place rack in lower third of oven and preheat oven to 400 degrees F. Coat 9-by-13-inch baking dish with cooking spray and set aside.
2. In large bowl, combine 2 cups of all-purpose flour and whole wheat flour. Add granulated sugar, baking powder and salt and stir to combine. 
3. Cut butter into dry ingredients until mixture resembles coarse meal. 
4. In another small bowl, whisk egg until combined. Whisk in 1/2 cup buttermilk or milk and lemon juice. Stir egg-milk mixture into dry ingredients just until soft dough is formed, adding additional milk if needed. 
5. In large bowl, toss together apples, brown sugar, lemon zest, cornstarch and remaining 1/4 cup all-purpose flour. Spread apple mixture in prepared dish and top with cheese. 
6. Drop dough in large mounds on top of apples, spreading to edges. Sprinkle with toasted almonds and demerara or turbinado sugar if desired. 
7. Bake in lower third of oven for 40 to 50 minutes or until topping is golden brown and apples are bubbling and tender when pierced with knife (cover topping loosely with sheet of foil if browning too quickly).

CHEDDAR, TOMATO & SPINACH SCONES
Makes 8 scones

Ingredients:
1 cup King Arthur Unbleached All-Purpose Flour, fluffed with whisk before measuring
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Sharp Light Cheddar, grated (about 2 cups)
1/2 cup chopped fresh baby spinach leaves
1/4 cup chopped moist sundried tomatoes*
1/2 cup Cabot 2% Plain Greek-Style Yogurt
1 large egg
2 tablespoons extra-virgin olive oil

Directions:
1. Place rack in upper third of oven and preheat oven to 425 degres. Line baking sheet with parchment paper or stack two sheets together (to keep bottom of scones from over-browning). 
2. In mixing bowl, combine flour, cornstarch, baking powder, baking soda and salt, whisking to blend. Stir in cheese, spinach and tomatoes. 
3. In small bowl, whisk together yogurt, egg and oil until well combined. Stir into flour mixture until no dry ingredients remain. 
4. Turn dough out onto floured cutting board. Sprinkle top with more flour and knead about six times. Press dough into 1-inch-thick circle (about 7 inches in diameter). Cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet.
5. Bake in upper third of oven for 10 to 14 minutes or until golden. Slide spatula under bottoms to release if necessary. Serve warm or at room temperature. 

CHEDDAR, PISTACHIO & CRANBERRY "POPS"
Makes about 2 dozen appetizers or 12 appetizer servings

Ingredients:
8 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar or Sharp Light Cheddar, grated (about 2 cups)
About 1/3 cup Cabot 2% Plain Greek-Style Yogurt or Plain Greek-Style Yogurt
1/2 cup finely chopped pistachios
1/2 cup finely chopped dried cranberries
About 24 short pieces fresh rosemary (optional)

Directions:
1. In medium bowl with fork, mix/mash together grated cheese and enough of yogurt to make mixture that holds together well; shape into about 2 dozen (1-inch) balls. 
2. In another bowl, mix together pistachios and cranberries. Roll each ball in mixture, pressing in firmly to coat. Cover and refrigerate until ready to serve. Just before serving, insert small piece of rosemary in each ball if desired.

ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Widely known as makers of "The World's Best Cheddar," Cabot is owned by the 1200 dairy farm families of Agri-Mark, the Northeast's premier dairy cooperative, with farms located throughout New England and upstate New York. For more information on Cabot, visit: http://www.cabotcheese.coop.

Cabot Creamery Cooperative is the world's first cheese maker and dairy cooperative to achieve B Corporation Certification, a validation of its attention to environmental and social impacts on stakeholders.

Contact: Bob Schiers
1.888.214.9444 or [email protected]

SOURCE Cabot Creamery Cooperative