Closed – Congratulations to the winner, #43 cloud10277
If someone asked me to choose between cheese and chocolate, I’d have to go with cheese. Don’t get me wrong, I do love chocolate—but cheese would win the prize if I had to choose. My favorite of the hard cheeses is cheddar, the more sharp the better. It’s great on crackers, melted into a main dish, or all by itself.
I’ve purchased Cabot Cheese before because they have the reduced fat versions that taste just as great as the originals. But I never knew that Cabot Creamery was a non-profit dairy cooperative. Each consumer purchase supports the 1,200 local farmers continuing the tradition of American dairy farming.
Last week I was sent a sampler of Cabot cheddars which included eight 8oz bricks of cheese. Two of each of these varieties: 50% Reduced Fat, Extra Sharp, Seriously Sharp and Racer’s Edge. I couldn’t wait to dig in, and I started with the Extra Sharp variety. The entire thing is almost gone. I’d really have a seriously problem if I had tried every variety already, but I know they’re all going to be delicious.
Emma on the other hand, does not have any interest in cheese besides the artificial kind used in mac n cheese. She’s really missing out, so I am trying to incorporate this calcium rich product into her diet. Here is a low in fat, kid-friendly recipe by Registered Dietitian and spokesperson Regan Jones. Her resume includes being the former editor at Cooking Light and Weight Watchers Magazines.
Crispy Baked Chicken Strips
makes 6 servings
Nonstick cooking spray
1 cup King Arthur Unbleached All-Purpose Flour
Pinch ground black pepper
4 large egg whites
1/2 cup reduced-fat (2%) milk
1 1/2 cups crushed cornflakes
4 ounces Cabot 50 % Reduced Fat Cheddar, grated
6 boneless chicken breast halves, cut into 1/2-inch-wide strips
1. Preheat oven to 375 degrees. Coat 9-by-13-inch baking dish with cooking spray.
2. In three separate bowls:
- mix together flour, salt and pepper
- beat together egg whites and milk
- mix together cornflakes and cheese
3. Dip chicken strips first into flour, then into egg white mixture, then into cornflake mixture, turning to coat. Place in baking dish. (Discard any unused mixture.)
4. Bake for 25 minutes or until nicely browned, turning over after about 12 minutes. Serve with ketchup or barbecue sauce if desired.
This is the real deal and definitely not the same as the frozen breaded nuggets in my freezer. I can’t wait to make this healthy version using Cabot cheddar.
GIVEAWAY! Enter to win a Cabot Cheese sampler pack (8 bricks) like the one pictured below valued at $25.00!
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No compensation was received for this post. The sponsor provided a product sampler to facilitate my review and has generously offered one for one lucky reader. Contest is open to US residents age 18 and older and closes at Midnight EST on September 24th. The winner will be selected using Random.org. See giveaway rules before entering. GOOD LUCK!