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A Family Favorite-Comfort Foods

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3 dairy-inspired dishes for weeknight dinners

(Family Features) Warm meals that come together quickly are a necessity for busy families, especially on weeknights filled with homework, practices, meetings and more. Serving up comfort foods that require less time in the kitchen make for more moments spent together at the table.

Hearty and satisfying, this Chicken and Wild Rice Soup can bring everyone together for a warm, soothing meal, while Cheesy Turkey Chili Mac makes for familiar fare enjoyed by adults and kids alike. For a rich, creamy, one-dish dinner solution, Pasta and Chicken in Garlic Cream Sauce requires less than 45 minutes of kitchen duty, making it an ideal weeknight family-favorite.

These dairy-fueled recipes from Milk Means More of Michigan can be part of a healthy diet that includes fruits, vegetables, grains, fat-free or low-fat dairy and a variety of protein foods.

Find more weeknight meal solutions at milkmeansmore.org.

Watch video to see how to make this delicious recipe!

Pasta and Chicken in Garlic Cream Sauce

Recipe courtesy of Milk Means More
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 8

  • 4          slices bacon, cut crosswise into 1/2-inch-wide pieces
  • 3/4       pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 10        ounces (about 4 cups) farfalle (bow tie) pasta
  • 2 1/2    cups reduced-sodium chicken broth
  • 4          cloves garlic, minced
  • 1 1/2    teaspoons dried Italian seasoning
  • 1/2       teaspoon coarsely ground black pepper
  • 1          cup heavy cream
  • 1          cup grated Parmesan cheese
  • 3          cups baby spinach leaves
  • 1          cup halved cherry tomatoes, for garnish
  1. Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining.
  2. Add chicken to bacon drippings in pan in two batches. Using saute function, stir-fry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel.
  3. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel.
  4. Allow pressure to release naturally 5 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
  5. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese.
  6. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes.

Cheesy Turkey Chili Mac

Recipe courtesy of Milk Means More
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 8

  • 1          tablespoon vegetable oil
  • 1          pound lean ground turkey
  • 1          cup chopped onion
  • 1          can (15 1/2 ounces) kidney beans, rinsed and drained
  • 1          can (15 ounces) no-salt- added tomato sauce
  • 1          can (14 1/2 ounces) diced tomatoes with green chili peppers
  • 1 2/3    cups reduced-sodium chicken broth
  • 1          tablespoon chili powder
  • 1/2       teaspoon garlic salt
  • 1/4       teaspoon pepper
  • 8          ounces (about 1 3/4 cups) elbow macaroni
  • 1/2       cup 2 percent or whole milk
  • 2          tablespoons all-purpose flour
  • 2          cups (8 ounces) shredded Mexican blend cheese
  • 3/4       cup plain fat-free Greek yogurt or sour cream
  1. Place oil in removable pan of programmable pressure cooker. Place pan in pressure cooker. Using saute function, heat oil until hot. Add turkey and onion. Cook, uncovered, about 5 minutes, or until turkey is no longer pink, stirring to break up. Press cancel.
  2. Stir in beans, tomato sauce, diced tomatoes, broth, chili powder, garlic salt and pepper. Stir in macaroni. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes.
  3. Allow pressure to release naturally 2 minutes. Move pressure release to venting function to release any remaining steam. Remove lid.
  4. Stir macaroni mixture. Whisk together milk and flour. Stir into macaroni mixture. Using saute function, cook and stir, uncovered, 1-2 minutes, or until boiling. Press cancel.
  5. Stir cheese into macaroni mixture until melted. Ladle into serving bowls. Spoon dollops of yogurt or sour cream on top.

Chicken and Wild Rice Soup

Recipe courtesy of Milk Means More
Prep time: 15 minutes
Cook time: 1 hour

  • 1          cup shredded carrots
  • 1/2       cup finely chopped onion
  • 1/2       cup sliced celery
  • 2          cloves garlic, minced
  • 2          tablespoons butter or clarified butter
  • 4          cups chicken broth
  • 4          ounces (about 2/3 cup) wild rice, rinsed and drained
  • 1          teaspoon dried thyme leaves
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 12        ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  • 1          cup plain low-fat Greek yogurt
  • 2          tablespoons flour
  • 1/2       cup whipping cream
  1. In Dutch oven, cook carrots, onion, celery and garlic in hot butter about 2 minutes, or until tender, stirring occasionally.
  2. Stir broth, wild rice, thyme, salt and pepper into vegetable mixture. Bring to boil. Reduce heat. Simmer, covered, 40 minutes. Stir in chicken pieces. Return to simmer, covered, 10-15 minutes, or until rice is tender and chicken is done.
  3. In small bowl, whisk together yogurt and flour. Gradually whisk in cream. Stir into chicken mixture. Cook and stir over medium heat until boiling. Boil 1 minute. Ladle into bowls.

SOURCE:
United Dairy Industry of Michigan

Get Back Weeknight Cooking

cooking techniques

(Family Features)

Moms pride themselves on serving their families wholesome, homemade meals. But here’s the reality: 60 percent of moms think that coming up with dinner ideas is more difficult than getting their children to go to bed on time. Moreover, 61 percent of moms frequently order takeout or go out to eat because they don’t have the ingredients on-hand to make dinner. It’s time for a new strategy.

When it comes to mealtime, a well-stocked pantry can be the difference between culinary success and a dinner failure. With a pantry full of canned foods, a delicious and nutritious homemade meal is just minutes away.

It’s no secret that canned foods are convenient, but did you know that cans are also one of the best ways to get food from the farm to your family’s table? Canned fruits and vegetables are picked and packed when they’re at their peak of ripeness and nutrition, sealing in their freshness and flavor. Just like home canning, the canning process locks in foods’ natural goodness so it’s at arm’s reach whenever you’re ready to get cooking.

A pantry stocked with canned ingredients is also a source of recipe inspiration. Staples such as canned chicken, corn, green chilies, olives, beans and tomatoes atop lettuce combine to create a wholesome Chicken Burrito Salad the whole family will enjoy. And in less than 30 minutes, a box of fettuccine and a can of spinach transform into a hearty Pasta with Spinach Pesto.

For more information, recipe inspiration and the benefits of canned foods, visit CansGetYouCooking.com.

Chicken Burrito Salad

Salad:

  • 1 small head romaine lettuce, torn into small pieces
  • 1 cup cooked brown rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 can (10 ounces) chicken breast chunks, drained and flaked
  • 1 can (10 ounces) corn kernels, drained
  • 1 can (4.25 ounces) diced green chilies, drained
  • 1 can (2.2 ounces) sliced ripe black olives, drained

Dressing:

  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon fresh chopped cilantro
  • 3 tablespoons extra-virgin olive oil
  • salt and ground black pepper, to taste
  1. To make salad: In large platter or individual bowls, place lettuce leaves. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
  2. To make dressing: In small bowl, combine lime juice and cilantro; whisk in olive oil. Add salt and pepper, to taste. Drizzle dressing over salad.

Serves

6

Pasta with Spinach Pesto

  • 1 can (13.5 ounces) spinach, well drained
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 box (16 ounces) fettuccine noodles
  1. In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth.
  2. Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.

Serves

4

Southern Style Succotash with Sweet Corn Sauce

Succotash

  • 4 ounces olive oil
  • 1 can (14.5 ounces) sweet corn kernels, drained
  • 1 can (15.5 ounces) butter beans
  • 1 can (15 ounces) sweet peas
  • 1/2 cup sliced canned carrots, drained and diced
  • 1/4 cup canned diced tomatoes
  • 8 sprigs fresh thyme
  • 1 fresh bay leaf
  • salt and pepper, to taste

Sweet Sauce

  • 6 ounces canned corn, excess liquid strained off
  • 3 ounces champagne or dry white wine
  • 4 tablespoons butter
  • salt
  • pepper
  • thyme sprigs
  1. To make succotash: Add olive oil to large skillet and quickly saute all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of Sweet Corn Sauce.
  2. To make sweet sauce: In blender, puree corn and champagne until very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.

Serves

4

Curried Pumpkin Soup

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 1/2 teaspoons curry powder
  • 1 can (14 ounces) chicken or vegetable broth
  • 2 cans (15 ounces) 100% pumpkin
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt
  • pumpkin seeds
  1. In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
  2. Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
  3. Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
  4. Garnish with pumpkin seeds, if desired, and serve.

Serves

4

Easy Weeknight Seafood Paella

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 small green bell pepper, cored, seeded and diced
  • 2 large garlic cloves, minced
  • 1 box (8 ounces) yellow rice
  • 1 can (14 ounces) vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 1 can (10 ounces) whole baby clams, drained
  • 1 cam (8.5 ounces) peas, drained
  • 1 can (6 ounces) medium shrimp, drained
  • 1 can (3.8 ounces) sliced ripe olives, drained
  1. In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
  2. Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.
  3. Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.

Serves

4

SOURCE:
CMI