(Culinary.net) From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

Irish Potato Bread

• 2          medium or large russet potatoes
• 1          egg
• 1          egg white
• 1/3       cup canola oil
• 3/4       cup milk
• 2          tablespoons green onion, minced
• 1/2       teaspoon caraway seeds
• 3 1/4    cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2    tablespoons baking powder
• 1          teaspoon salt

1. Heat oven to 375° F.
2. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
3. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
4. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
5. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

(Family Features) Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal.

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter.

For more kid-friendly, seasonal recipe ideas, visit milklife.com.

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life
Servings: 1

• 1/3       cup instant oats
• 3/4       cup fat-free milk
• 1/4       teaspoon cinnamon
• 1/4       teaspoon vanilla
• 1          teaspoon brown sugar
• 2/3       small banana
• 2          fresh blueberries
• 1/2       small strawberry
• chocolate syrup (optional)
• 1          glass milk (8 ounces)

1. In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.
2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.
3. Place remaining banana halves at top of bowl, hanging out, to create ears.
4. Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.
5. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.  

Easy Egg Casserole

Recipe courtesy of Milk Life
Servings: 1

•             Nonstick cooking spray
• 1          cup lean ham, cubed
• 1          cup frozen seasoned potatoes with fresh onions and peppers
• 3/4       cup fresh spinach, chopped
• 1/2       cup low-fat cheddar or Swiss cheese, shredded
• 6          eggs
• 3/4       cup fat-free milk
• 1          glass milk (8 ounces)

1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.
2. In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed.
3. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Source:  MilkPEP

(Family Features) Hay rides and pumpkin carving aren’t the only time-honored traditions of fall. This time of year also brings the opportunity to enjoy spooktacular and hair-raising seasonal treats.

Whether served alone in a glass or incorporated in tasty recipes, limited edition TruMoo Orange Scream can help you whip-up festive sips and snacks. Inspired by orange frozen pops with vanilla ice cream and made with no high fructose corn syrup, no artificial growth hormones and no artificial sweeteners, this creamy orange milk is so frightfully delicious and nutritious, it might make you scream with joy.  

And this fall, the colorful milk is getting a makeover. In celebration of DreamWorks’ Trolls, Poppy and Branch – the eternally optimistic troll and her overly cautious counterpart – will make an appearance on specially marked bottles of TruMoo Orange Scream and Chocolate milks.

Kick off this year’s fearsome festivities with recipes inspired by the movie and its beloved characters: Truly Colorful Crepes and Poppy’s Orange Scream Pudding Parfaits. It’ll be no surprise when the whole family asks for more.

For more exciting recipes, visit TruMoo.com, and find TruMoo Milk on Facebook, Twitter and Pinterest.

Truly Colorful Crepes

Serves: 6

Crepes

• 2          large eggs
• 1 1/4    cups TruMoo Orange Scream milk
• 1          cup all-purpose flour
• 1/3       cup confectioners’ sugar
• 3          tablespoons melted butter
• 1          teaspoon orange extract
• 1/4       teaspoon salt

Filling

• Frozen yogurt
• confectioners’ sugar
• 1          tablespoon grated orange peel
• blue sprinkles (optional)

1. In large bowl, combine eggs, milk, flour, sugar, melted butter, orange extract and salt. Beat with wire whisk to combine well. Cover and place mixture in refrigerator for 1 hour, or up to 2 days.
2. Stir mixture with spoon. Heat lightly greased 9-inch skillet over medium heat. Pour 1/4 cup batter into center of pan; quickly swirl or spread mixture to fill skillet. Cook each crepe 30 seconds; flip; cook another 10 seconds until lightly browned. Place crepe on large cookie sheet. Repeat with remaining batter. Do not stack crepes on top of each other.
3. To serve, place 2 small scoops of frozen yogurt in center of crepe; fold sides over to close. Sprinkle crepes with confectioners’ sugar, grated orange peel and sprinkles, if desired.

Poppy’s Orange Scream Pudding Parfaits

Serves: 4

• 1          package (16.5 ounces) refrigerated chocolate chip cookie dough
• 1          package (3.4 ounces) instant vanilla pudding and pie filling
• 2          cup TruMoo Orange Scream milk
• whipped topping
• blue and green sprinkles

1. Prepare cookies as package directs. Set aside.
2. Prepare instant pudding as package directs, using milk.
3. In a glass or parfait dish, crumble 1 cookie; top with large spoonful of pudding. Repeat layering. Dollop with spoonful of whipped topping; top with sprinkles. Repeat to make three more parfaits.

Source: TruMoo

(Family Features) Invite some friends to bring their favorite holiday cookies to nibble on at your party.

Make your cookies stand out with a secret ingredient favored by both home bakers and chefs – molasses, which is a 100 percent all-natural, pure sweetener. It complements chocolate, nuts and spices, and gives cookies that irresistible “I-can’t-eat-just-one” homemade taste.

For more recipes and information, visit grandmasmolasses.com.

Oatmeal Lace Cookies

Yield: 6 dozen cookies

• 8          tablespoons butter
• 1/4       cup milk
• 1/4       cup Grandma’s Original Molasses
• 1          teaspoon vanilla
• 3/4       cup sugar
• 1          cup flour
• 1/2       teaspoon baking powder
• 1/2       teaspoon salt
• 1          cup quick or old-fashioned oats
• 1          cup chopped nuts (optional)

1. Heat oven to 375° F.
2. Melt butter in saucepan. Remove from heat; stir in milk, molasses and vanilla.
3. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts.
4. Drop level teaspoonfuls 2 inches apart on greased cookie sheet. Bake 6-8 minutes.

 Photo courtesy of Getty Images

Source: Grandma's Molasses

(Family Features) World Plant Milk Day on Aug. 22 is a day to celebrate plant-based alternatives to dairy milk – from soya to oats to cashew nuts to hemp, the diversity of vegan milks continues to grow. However, milk isn’t the only dairy product with plant-based alternatives.

Consider that 65% of the population has a reduced ability to digest lactose after infancy, according to the National Institutes of Health, resulting in the need for dairy alternatives across the board.

The desire for plant-based butters and spreads is growing, according to Upfield, the company behind brands like Country Crock, I Can’t Believe It’s Not Butter, Flora and more. From both a health and sustainability perspective, more and more consumers are aiming to decrease the amount of animal products in their diets without compromising on taste.

In honor of #WorldPlantMilkDay, and the rise in demand from consumers for plant-based alternatives, consider these fast facts on plant-based alternatives to dairy:

• It takes 21.2 pounds of whole milk to make 1 pound of butter, according to “The Science of Animal Agriculture.”
• Making plant butter has a much less harmful impact on the environment than raising livestock for use in dairy butter production, according to a study published in “The International Journal of Life Cycle Assessment” comparing plant butter and dairy butter in the U.K., Germany and France. This includes significantly less carbon dioxide emissions, two-thirds less land use and half of the overall water use.
• According to the United States Department of Agriculture, there was a 25% drop in liquid cow milk consumption from 2000-2017.
• Data released by the Plant Based Foods Association and The Good Food Institute shows U.S. retail sales of plant-based foods have grown 11% in the past year, bringing the total plant-based market value to $4.5 billion. The total U.S. retail food market has grown 2% in dollar sales during this same period, showing that plant-based foods are a key driver of growth for retailers nationwide.

For more information, visit upfield.com/purpose.

Source: Upfield

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops  – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

(Family Features) If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make these recipes!

Acai Bowl with Whole-Wheat Toast

• 1          frozen acai smoothie pack (100 milligrams)
• 1          cup low-fat milk
• 1          medium frozen banana, sliced
• 1          cup fresh or frozen mixed berries
• 2          slices whole-wheat bread
• fresh blueberries
• granola
• coconut flakes

1. Under warm water, thaw frozen acai smoothie pack about 5 seconds.
2. In blender, combine acai, milk, banana and mixed berries. Blend until smooth.
3. Toast bread slices to desired doneness.
4. Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

• 1/3       cup old-fashioned rolled oats
• 1/2       cup low-fat milk
• 1/4       teaspoon vanilla extract
• 2          tablespoons mixed dried fruit
• 1          tablespoon walnuts, chopped
• 1          tablespoon honey

1. In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.
2. Before serving, stir in dried fruit, walnuts and honey.

Recipes adapted from MilkPEP

Source: Culinary.net

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

• 1 1/2 cups nonfat milk
• 1 1/3 cups all-purpose flour
• 3 eggs
• 1 package (15 ounces) frozen chopped spinach, thawed and well drained
• 1 jar (16 ounces) Pace salsa con queso
• 8 slices (1 ounce each) smoked fully-cooked ham
• 1 cup Pace Picante sauce
• 4 ounces shredded Cheddar cheese (about 1 cup)

1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
2. Stir spinach and salsa con queso in a medium bowl.
3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

• 7 eggs
• 1/2 cup water
• 1 cup cooked regular long-grain white rice
• 3 ounces crumbled feta cheese (about 3/4 cup)
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 1/2 cup Pace Picante sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon dried oregano leaves, crushed
• 3 Italian plum tomatoes, sliced

1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped Canadian bacon
• 1 (12-inch) prepared pizza crust
• 8 eggs, beaten
• 1/4 teaspoon ground black pepper
• 3/4 cup Pace Picante sauce
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 2 tablespoons chopped fresh cilantro leaves

1. Heat oven to 400°F.
2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

• 1/2 pound bulk pork sausage
• 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
• 1 1/2 cups shredded Cheddar cheese
• 1 cup Pace Picante sauce
• 4 eggs
• 3/4 cup milk

1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
3. Heat oven to 350°F. Uncover baking dish.
4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

(Family Features) The most important meal of the day deserves to be special, so enjoy a fresh take on some classic recipes and infuse delicious gourmet flavors into every bite.

Biscuits should be bursting with mouth-watering flavor, not boring or bland. Try this recipe for biscuits infused with Salted Caramel and Warm Cinnamon Graham flavors using the Wilton Treatology Flavor System.

Or, boost a breakfast staple with a tropical twist on the traditional pancake using warm, Toasted Coconut flavor concentrate to infuse bold new flavor into pancake batter. Then, hot off the griddle, slather generously with caramel-infused butter amped up with brown sugar for a salty-sweet combination worth waking up for.

Treatology makes it easy to infuse new flavor combinations into countless recipes for every meal from breakfast through dessert. Use the Wilton Treatology Flavor System to mix drops of flavor and create your own recipes. For more recipe ideas, visit www.wilton.com/treatology.

Cinnamon Raisin Biscuits with Caramel Glaze

Makes: 1 dozen biscuits

Biscuits:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cut into 1/2-inch cubes
• 2/3 cup milk
• 1/4 teaspoon Wilton Treatology Warm Cinnamon Graham Flavor Concentrate
• 1 cup raisins

Glaze:

• 2/3 cup confectioners' sugar
• 1 tablespoon half and half
• 4 drops Wilton Treatology Salted Caramel Flavor Concentrate

1. Heat oven to 450°F. Prepare cookie sheet with parchment paper.
2. In large bowl, stir together flour, granulated sugar, baking powder and salt. Using a pastry blender or two forks, cut in butter until mixture resembles coarse crumbs.
3. In measuring cup, stir together milk and Warm Cinnamon Graham Flavor Concentrate. Stir milk mixture and raisins into flour mixture until a dough forms.
4. Turn dough out onto floured surface and knead 3-4 times or until dough comes together. Roll dough to 1-inch thickness and cut biscuits using a 2-inch round cutter, re-rolling dough as necessary. Place biscuits onto prepared pan.
5. Bake 8-10 minutes or until edges are lightly golden. Cool on pan on cooling grid 5 minutes.
6. For glaze, whisk together confectioners' sugar, half and half and Salted Caramel Flavor Concentrate. Spoon glaze over biscuits and serve warm.

Coconut Caramel Pancakes

Makes: 12-15 pancakes

Pancakes:

• 1 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
• 1 1/2 teaspoons Wilton Treatology Toasted Coconut Flavor Concentrate

Flavored Butter:

• 1/2 cup (1 stick) butter, softened
• 1/4 cup firmly-packed dark brown sugar
• 3/4 teaspoon Wilton Treatology Salted Caramel Flavor Concentrate
• 1/4 teaspoon salt

1. In large bowl, combine flour, granulated sugar, baking powder and salt.
2. In medium bowl, combine milk, egg, butter and Toasted Coconut Flavor Concentrate. Create well in center of flour mixture and pour in milk mixture. Whisk until all ingredients are incorporated.
3. Heat large skillet over medium-high heat. Lightly spray with vegetable spray. Pour 3 tablespoons batter onto hot skillet, flipping once when pancake stops bubbling and sides are dry.
4. In small bowl stir together butter, brown sugar, Salted Caramel Flavor Concentrate and salt until combined.
5. Serve pancakes warm with flavored butter.

Source: Wilton Products

(Family Features) Make it easy to stick to your resolutions by starting every morning with a breakfast with more protein. Did you know the average breakfast bowl or plate contains on average only 13 grams of protein, yet some nutrition experts recommend getting 20-30 grams at each meal?

Spreading out your protein throughout the day (rather than in one large amount) can help optimize how your body uses it. That means getting enough protein at breakfast! A breakfast with enough protein can help you feel fuller longer so you’re more likely to stick to your healthy eating routine. One easy way to get eight grams of high-quality protein is to add milk to your breakfast routine – whether in a cup, bowl and in your favorite recipe, an 8-ounce glass of milk contains 8 grams of high-quality protein!

Here are eight delicious breakfast ideas with protein to kick-start your new year.

Savory Oatmeal with Sunny Side Up Egg + Bacon

Make your oatmeal with milk instead of water to add milk’s high-quality protein to your morning meal. This twist also adds the classic combo of bacon and eggs to shake up your morning routine – serving up a total of 25 grams of protein.

Grab-and-Go Mini Breakfast Casseroles with Cheddar and Spinach

Need a quick breakfast for busy mornings? These grab-and-go mini casseroles have a few simple ingredients, like lowfat milk, spinach and cheddar cheese – with a ton of palate payoff. Pair two mini casseroles with a cup of milk for 24 grams of protein.

Apple-Cinnamon Whole-Grain Pancake Muffins

Try this yummy twist on your morning go-to pancakes filled with delicious apple slices and cinnamon and made with 100% whole-grain pancake batter. Pair with an 8-ounce glass of milk to add an extra 8 grams of protein to the meal, for a total of 13 grams.

Spinach Mushroom Breakfast Crepes 

These savory crepes made with milk and filled with veggies and Swiss cheese for a delicious way to kick-start your day with 23 grams of protein.

Skillet Eggs and Polenta 

Breakfast takes a flavorful twist in this recipe that uses traditional Italian flavors of polenta and marinara to create a delicious dish. Pair with a glass of milk for 25 grams of protein.

Creamy Green Goddess Smoothie 

Lowfat milk and avocados make this smoothie extra creamy for 7 grams of protein per serving, and it’s packed with spinach, pineapple and bananas so it’s a choice you can feel good about.

Nutty Blueberry Quinoa Oatmeal 

Spice up your morning meal by adding quinoa and blueberries. Pair this dish with a glass of milk for 21 grams of protein power to start your day!  

Chicken Sausage Scramble

Sweet potatoes, lowfat milk and chicken sausage combine in this tasty egg scramble to give you a protein boost to start your morning right. Add a cup of milk for 22 grams of protein.

For more recipes, visit MilkLife.com or check out Pinterest.

Source: Milk Life