It’s a fact: choosing organic-certified foods when you can, and can afford to, is one of the best choices you can make for your children. Organic food offers more nutrients than non-organic food, which is reason enough to help your child attain the highest levels of nutrients needed in a day. A recent study published in Public Health Nutrition shows that organic milk has lower levels of growth hormones than conventional milk, which means that by choosing organic, you can get the advantage of the nutritional benefits of milk without exposing your family to chemical contaminants. Of course, you should not only use organic dairy, but also feed your child a variety of lovely fruits and vegetables and foods free of additives.
Here are 4 great lunch recipes, guaranteed to please the troops and made with Organic Valley dairy products your kids will LOVE!
Super Simple Grilled Cheese
2 cups Organic Valley Thick Cut Shredded Sharp Cheddar
Spread 1 tablespoon Organic Valley Unsalted Butter on one side of each slice of bread. With butter side down, top each slice of bread with about ½ cup Thick Cut Shredded Sharp Cheddar.
In a skillet over medium heat, melt 1 tablespoon butter. Add two slices of bread, butter side down. Cook until bread is golden and cheese is starting to melt, about 2 minutes. Flip one piece of bread on top of the other and continue to cook until cheese is melty, about 30 seconds more.
Repeat for the second sandwich, wiping skillet clean if necessary.
Egg Salad Sandwich
3 hard-boiled Organic Valley eggs
1 ripe avocado
1 tbsp fresh lemon juice
1 tbsp parsley, chopped
Cool, peel and chop eggs. Scoop the avocado flesh into a small mixing bowl and mash well with a fork. Add all the remaining ingredients and fold until combined. Season to taste.
Easy Cheesy Quesadilla
6 6-inch tortillas
1 1/2cups Organic Valley Shredded Mexican Blend Cheese
1/4 cup sliced green onions
2 tbsp Organic Valley Butter, melted
1 cup roasted red peppers, diced
1 cup salsa
Heat oven to 425°F. Place 3 tortillas on a large foil-lined cookie sheet. Brush half of butter over tortillas; turn over. Combine cheese, red peppers and green onions; mix well. Spread mixture evenly over tortillas all the way to the edges. Place remaining 3 tortillas over cheese mixture; brush remaining butter over tortillas. Bake 5 minutes; turn quesadillas over. Continue baking 4 to 5 minutes or until golden brown and cheese is melted. Cut each quesadilla into 8 wedges; serve with salsa for dipping.
Sheet Pan Egg Sandwich
6 Organic Valley Large Eggs
1/2 cup Organic Valley Italian Blend Cheese
1/4 cup green pepper, diced
1/4 cup Organic Valley Ultra Whole Milk
1/4 cup diced ham
2 tbsp chives
Preheat oven to 375 degrees. Spray half sheet pan with non stick spray. In a medium bowl whisk together eggs and milk for about 2 minutes until well combined. Pour egg mixture into half sheet pan and sprinkle with ham, peppers and chives. Bake in oven for 11 minutes. Remove from oven and add cheese to top. Bake for an additional 2 minutes until cheese melts evenly. Remove from oven. When cooled, cut into squares. Serve with toasted and buttered English muffins.
Organic Valley products are available in grocery stores island-wide.
For more information regarding Organic Valley, visit www.organicvalley.coop