recipes

Videos 04 January 2019

Family-Favorite Comfort Foods

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!

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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.

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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.

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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

Holiday 09 November 2018

Freshen Up Holiday Entertaining

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

  • Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
  • Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
  • Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.
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Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 1          pound Brussels sprouts, trimmed and halved lengthwise
  • 2          tablespoons extra-virgin olive oil
  • pinch of salt
  • freshly ground black pepper, to taste
  • 1          cup red California grapes
  • 2          tablespoons ready-to-use balsamic glaze
  1. Heat oven to 450° F. 
  2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.
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Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

  • 1          pound green or red California grapes, divided
  • 1          tablespoon lemon juice
  • 3/4       cup sugar
  • 1/4       cup water
  • 1/3       cup heavy cream (optional)
  • large pinch of salt
  • ice cream
  1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
  2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.
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Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 3          large eggs
  • 2/3       cup all-purpose flour
  • 2/3       cup low-fat milk
  • 1/2       teaspoon vanilla
  • 1/2       teaspoon salt
  • 5          tablespoons unsalted
  • butter, divided
  • 2          cups red California
  • grapes, halved
  • 2          tablespoons brown sugar
  • 1/8       teaspoon cinnamon (optional)
  • confectioners’ sugar
  1. Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
  2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
  3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve. 

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

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