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Cranberry Orange Ricotta Cake
When is cake an acceptable breakfast choice? When a cake is loaded with cranberries, Ricotta Cheese, and Greek Yogurt. Thanks to the Ricotta and yogurt, this pound cake-type recipe is super moist. It’s super flavorful thanks to the cranberry and orange. Perfect for breakfast or dessert! I also included instructions on how to make this … Continued
Eats for The Road
Packing a lunch & snacks for a family road trip or picnic? Strawberries, almond butter, and cream cheese rolled up in a honey wheat wrap is just one way to make an easy, packable, on-the-go lunch. While a food pouch can be an easy choice for nutrition on the go for little ones, it’s nice to … Continued
Breakfast Sets The Tone for The Whole Day
By Andrea Paul, Registered Dietitian We’ve all heard many times before. Breakfast is the “most important meal of the day.” The reason this phrase has stuck is that it’s true. In this article, I explain why breakfast is so important, as well as share a favorite recipe for a quick, healthy breakfast. One of the … Continued
Mini No-Bake Blueberry Cheesecake Parfait
Ingredients 1 cup Vanilla Greek yogurt* 8 oz. Cream Cheese 3/4 cup crushed graham crackers** 1/2 cup fresh blueberries or pie filling *If using plain yogurt rather than flavored, you may want to add 2 tbsp. of sugar or maple syrup and 1 tsp. of vanilla. ** If desired, add 2 tbsp. of melted butter … Continued
Greek Yogurt Veggie Dip
Veggie Dip Ingredients 16 oz. plain Greek yogurt 3 tablespoons dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder ¼ teaspoon pepper ½ teaspoon salt 1 teaspoon dried basil 1 tablespoon green onion Instructions In a medium-size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. … Continued
Cranberry, Rosemary, & Sharp Cheddar Scones
Recipe by Andrea Paul, RD, in partnership with Maine Dairy and Nutrition Council Makes: 16 scones Ingredients 2 cups all-purpose flour ½ tsp. salt 2 tsp. white sugar 1 tbsp. baking powder ½ cup cold salted butter 1 tbsp. roughly chopped fresh or 1 tsp. chopped dried rosemary ½ tsp. mustard powder 1 tsp. cracked … Continued
What People Have to Say
Maine Dairy and Nutrition Council works with schools across the state, offering grants each year for needed school nutrition equipment.
Ellen Dore, RSU 16
The staff loves them (the red coolers) because they are just the right size for milk, pack out field trips and they keep everything cold. Kids at the summer camp help to unload the van and it's a competition as to who can carry the red bag by themselves without needing help (Milk helps to grow muscles twice-once to carry it and twice drinking it!) Once again, the red cooler bags helped to make the summer a success!!!
Mary Sue Thompson, Machias
The smoothie machine prompted creativity from our kitchen staff, and the students now appreciate the variety in their breakfasts. Support like this helps small rural schools offer diverse menu options.
Perley Martin, RSU 71
Thank you so much for your continued partnership to make our program better.
Tammy Connors, RSU 74
All of the RSU #74 schools have been fortunate to receive generous support, encouragement and funding from the Maine Dairy & Nutrition Council. Most recently, our High School received a needed Milk Barrel in the fitting Cow Pattern to go along with our farming communities. Our 3 elementary schools have held many friendly competitions to raise awareness of the importance of healthy habits & drinking vitamin rich milk. The support we have received over the years is invaluable and provides not only the financial support but resources and knowledge to help us all, in the classrooms and kitchens, to educate students on the importance of making life-long healthy choices.
Tyler Guerin, Portland Public Schools Nutrition Program
They (red insulated coolers) were essential in serving our community during the summer months, allowing our program to focus on meal quality without worrying about limited cooler space.
Melissa Belanger, RSU 87
The addition of the yogurt bar to our breakfast has given the students participating more choices which I believe has helped us to keep our numbers where they are at now. We are so appreciative of this grant and all it has helped us to accomplish.
