3-Cheese Chicken Cacciatore Manicotti

Three Cheese Chicken Cacciatore Manicotti

Makes 7 servings
Prep Time: 20 min
Cook Time: 45 min


  • nonstick cooking spray
  • 1 box (8 ounces) manicotti
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped plum tomatoes (approximately 2 tomatoes)
  • 1 cup chopped green pepper
  • 2 cloves garlic, minced
  • 3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
  • 1 1/2 cups shredded reduced-fat, part-skim, low-moisture Mozzarella cheese
  • 1 cup part-skim Ricotta cheese
  • 1 egg, lightly beaten
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 jar (26 ounces) low-sodium, fat free marinara sauce

Preheat oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain.

Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture.

Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

Yield: 2 pieces manicotti pasta plus 2/3 cup filling, per serving

Recipe created by Chef Jack McDavid, Jack’s Firehouse, Philadelphia, on behalf of 3-A-Day™ of Dairy


Caribbean Milk Cooler

Caribbean Milk Cooler

Makes 4 servings
Prep Time: 10 min
Cook Time: 5 min


  • 2 cups fat-free or low-fat milk
  • 2 cups unsweetened pineapple juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut extract
  • 2 tablespoons sugar
  • Ice cubes
  • Mint sprigs (optional)

In a blender container, combine all ingredients except ice cubes and mint and blend on high speed until frothy. Pour into four tall glasses filled with ice cubes. Garnish with mint sprigs if desired.

Note: For a thicker drink, freeze pineapple juice in an ice cube tray. Blend these pineapple cubes with all other ingredients except mint. Omit regular ice cubes. Serve in a chilled glass.


Mac and Cheese Casserole Cups

Mac and Cheese Casserole Cups

Makes 10 servings
Prep Time: 20 min
Cook Time: 15 min


  • 3 cups skim milk
  • 2 1/2 tablespoons all-purpose flour
  • 6 ounces (1 1/2 cups) reduced-fat, mild shredded Cheddar cheese
  • 3/4 cup light shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 8 ounces elbow macaroni, cooked and drained

Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.

Recipe created by Chef John Folse, Cheesemaker and Owner of John Folse & Company, Gonzales, La.


Rice Krispies Treats® Ice Cream

Rice Krispies Treats Ice Cream


Makes 2 servings
Prep Time: 5 min
Cook Time: 20 min


  • 1 1/2 cups reduced-fat (2%) or low-fat (1%) milk*
  • 1/3 cup Rice Krispies® cereal
  • 1/4 cup sugar
  • 1/4 cup mini marshmallows
  • 1 1/2 teaspoons vanilla extract

Add all ingredients to the container end of an ice cream “ball.”
(See Add ice and rock or Kosher salt to the other end, per “ball” instructions. Toss the “ball” around for 20 minutes, or per instructions, scraping down sides after 10 minutes. Scoop and enjoy. For crunch and added fun, if desired, sprinkle with additional Rice Krispies® cereal.

*For a creamier consistency, use reduced-fat (2%) milk. For a sorbet-like consistency, use low-fat (1%) milk.

Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook


White Bean Chowder with Milk

White Bean Chowder with Milk

Makes 6 servings
Prep Time: 15 min
Cook Time: 20 min


  • 2 teaspoons vegetable oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 (15-ounce) cans white cannellini or Great Northern beans, drained
  • 1 (4-ounce) can diced green chilies
  • 1 cup frozen corn kernels
  • 1/2 cup grated carrot
  • 1/4 cup diced celery
  • 1 cup low–sodium chicken broth
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt (optional)
  • 2 cups fat-free or low-fat milk
  • 1 tablespoon cornstarch
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • 4 tablespoons fresh chopped cilantro (optional)

In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).

Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of the cheese just until melted.

Serve in individual bowls and top with fresh chopped cilantro, if desired.

Recipe created by 3-A-Day™ of Dairy. This recipe is owned by 3-A-Day of Dairy and/or one of our partners. As a courtesy, we ask that you please contact us at if you would like to use this recipe in print.