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Great Dishes Made Right, Light And Easy

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Pork Tenderloin With Creamy Mustard Sauce
Shrimp and Corn Chowder
Individual Chocolate Espresso Soufflés
Apple-Cranberry Cobbler

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Pork Tenderloin With Creamy Mustard Sauce

Ingredients
  • 1 pound pork tenderloin
  • Salt and ground black pepper
  • 1 teaspoon vegetable oil
  • 2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Fat Free Milk
  • 2 tablespoons Dijon mustard
  • 2 green onions, sliced

Preparation
    1. CUT pork into 1-inch-thick slices. Place pork between 2 pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and pepper.
    2. HEAT oil in large skillet over medium-high heat. Add half the pork; cook on each side 2 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
    3. REDUCE heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook 1 to 2 minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.

Calories: 200g     Total Fat: 7g
Cholesterol: 75mg     Protein: 26g
Carbohydrates: 4g     Sodium: 280mg

Serves
Makes 4 servings

Shrimp and Corn Chowder

Ingredients
  • 3/4 cup water, divided
  • 1 small chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 can (15 to 17 ounces) cream-style corn
  • 1 package (16 ounces) loose-pack frozen whole-kernel corn, thawed
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Fat Free Milk
  • 3 low sodium chicken bouillon cubes
  • 1 package (8 ounces) frozen shrimp, thawed, cooked and peeled
  • 1 tablespoon chopped fresh basil

Preparation
    1. BRING 1/4 cup water to boil in large saucepan. Add onion and bell pepper; cook over medium heat 5 minutes or until tender. Add remaining water, corn, evaporated milk and bouillon. Bring to boil; reduce heat to low. Cook, stirring frequently, 15 minutes or until heated through. Stir in shrimp; cook 3 minutes. Sprinkle with basil.

Calories: 330g     Total Fat: 3g
Cholesterol: 115mg     Protein: 25g
Carbohydrates: 60g     Sodium: 600mg

Serves
Makes 4 servings

Individual Chocolate Espresso Soufflés

Ingredients
  • Nonstick cooking spray
  • 2 tablespoons granulated sugar
  • 1/2 cup Nestlé Toll House Baking Cocoa
  • 1/2 cup hot water
  • 3 tablespoons instant coffee granules
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2/3 cup (5 fluid-ounce can) Nestlé Carnation Evaporated Fat Free Milk
  • 3/4 cup granulated sugar, divided
  • 4 large egg whites
  • Pinch of salt
  • Powdered sugar

Preparation
    1. PREHEAT oven to 375°F. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons granulated sugar.
    2. COMBINE cocoa, water and coffee granules in medium bowl; stir until smooth. Melt butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, 1 minute. Stir in evaporated milk and 1/2 cup granulated sugar. Cook, whisking frequently, 2 to 3 minutes or until mixture is slightly thickened. Remove from heat. Add to cocoa mixture; stir until smooth.
    3. BEAT egg whites and salt in small mixer bowl until soft peaks form. Gradually beat in remaining granulated sugar until stiff peaks form. Fold 1/4 of egg whites into chocolate mixture to lighten. Fold in remaining egg whites gently but thoroughly. Pour mixture into prepared cups, filling 3/4 full. Place on baking sheet.
    4. BAKE 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet. Sprinkle with powdered sugar. Serve immediately.

Calories: 180g     Total Fat: 4g
Cholesterol: 10mg     Protein: 5g
Carbohydrates: 34g     Sodium: 110mg

Serves
Makes 8 servings

Apple-Cranberry Cobbler

Ingredients
  • 1 cup Nestlé Carnation Evaporated Fat Free or Lowfat 2% Milk
  • 1 3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups (21-ounce can) apple pie filling
  • 1 cup sweetened dried cranberries
  • 3/4 cup hot water
  • Nondairy fat-free whipped topping (optional)

Preparation
    1. PREHEAT oven to 350°F. Grease 13 x 9-inch baking dish.
    2. COMBINE milk, flour, sugar, butter, baking powder, cinnamon and salt in medium bowl; stir until just blended. Spread into prepared baking dish. Combine apple pie filling and cranberries in medium bowl; spread evenly over batter. Carefully pour hot water over fruit.
    3. BAKE 45 to 50 minutes. Serve warm with whipped topping.

Calories: 230g     Total Fat: 4g
Cholesterol: 10mg     Protein: 4g
Carbohydrates: 49g     Sodium: 230mg

Serves
Makes 12 servings

SOURCE: Nestlé Carnation Milks



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