Meals

Steak with Mushroom Sauce
Serves 4
Top thin slices of steak with a superb sauce of mushrooms, shredded carrot , and herbs. Skim milk gives this dish flavor without all the fat.
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Ingredients
  1. 1 pound boneless beef top sirloin steak, cut 1-inch thick
  2. 1 cup sliced fresh mushrooms
  3. 1/4 cup finely shredded carrot
  4. 1/4 cup finely chopped onion
  5. 1 tablespoon olive oil or cooking oil
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon dried thyme, crushed
  8. 1/4 teaspoon dried basil, crushed
  9. 1/8 teaspoon pepper
  10. 3/4 cup Arps milk
  11. 2 teaspoons cornstarch
Instructions
  1. Trim separable fat from beef steak. Place beef steak on unheated rack of broiler pan. Broil 3 inches from heat for 7 minutes. Turn beef steak over and broil to desired doneness (allow 6 to 10 minutes more for medium).
  2. Meanwhile, for mushroom sauce, in a medium saucepan cook mushrooms, carrot , and onion in hot oil until tender. Stir in salt, thyme, basil, and pepper. In a small bowl combine Arps milk and cornstarch; add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
  3. To serve, spoon some of the mushroom sauce over steak. pass remaining mushroom sauce. Makes 4 to 6 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Lighter Macaroni and Cheese
Serves 5
This traditional comfort food is just as comforting when made with skim milk.
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Ingredients
  1. 1 small onion, chopped (1/4 cup)
  2. 1 tablespoon water
  3. 2 cup milk
  4. 2 tablespoons cornstarch
  5. 1 teaspoon Worcestershire sauce
  6. 1/8 teaspoon pepper
  7. 1 1/2 cups cubed American Cheese (6 oz.)
  8. 6 ounces packaged macaroni, cooked and drained
  9. 2 tablespoons grated Parmesan cheese
  10. tomato wedges (optional)
Instructions
  1. In a covered large saucepan, cook onion in the water about 1 minute or until tender. In a medium mixing bowl, stir together milk, cornstarch, Worcestershire sauce and pepper. Add onion in saucepan. Cook and stir over medium heat until thickened and bubbly. Add cubed American cheese. Stir until cheese is melted. Remove from heat.
  2. Stir cooked macaroni into cheese mixture. Spoon into a 1 1/2-quart casserole. Sprinkle with Parmesan cheese.
  3. Bake in a 350° oven for 20 to 25 minutes or until heated through. If desired, serves with tomato wedges. Makes 5 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Spring Greens Chicken Salad
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Ingredients
  1. 8 ounces fresh asparagus, bias sliced into 1.5 inch pieces
  2. 4 medium skinless, boneless chicken breast halves (12 ounces total)
  3. 1/2 teaspoon paprika
  4. 1/4 teaspoon pepper
  5. Nonstick spray coating
  6. 3 cups torn iceberg lettuce
  7. 3 cups torn romaine or leaf lettuce
  8. 2 cups torn fresh spinach
  9. 1/2 medium cucumber; thinly sliced
  10. 1/2 cup sliced green onions
  11. 2 medium tomatoes, cut into wedges
Instructions
  1. Pesto Dressing (see recipe below)
  2. Blanch asparagus by immersing in boiling water for 1 minute. Drain well. And then cool.
  3. Rinse chicken; pat dry with paper towels. Combine paprika, onion or garlic salt, and pepper. Rub paprika mixture onto both sides of chicken, Spray a cold large skillet with nonstick coating. Heat skillet over medium heat. Cook chicken in hot skillet over medium heat for 8 to 10 minutes or until tender and no longer pink, turning once.
  4. Meanwhile, in a large bowl, toss together greens, cucumber, green onions, and asparagus. Divide greens mixture among 4 dinner plates. Arrange tomato wedges on top of greens.
  5. Using a sharp knife, slice hot chicken breasts at 1.5 inch intervals, keeping the shape of the shape of the chicken breasts. Place 1 breast half on top of greens on each plate. Drizzle Pesto Dressing over salads. Serve immediately. Makes 4 serving.
  6. Pesto Dressing: In a small mixing bowl stir together 1/4 cup mayonnaise or salad dressing, 1/4 cup Arps milk, and 1 tablespoon refrigerated purchased pesto until well mixed. Cover and refrigerate until serving time.
  7. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Spaghetti alla Carbonara
Serves 4
You can eat well and still enjoy favorite Italian dishes when you've got Arps milk on hand. Instead of cream, use 1% or 2% milk to cut as much as much as half the fat in this classic dish.
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Ingredients
  1. 2 slices turkey bacon, cut crosswise into small pieces
  2. 1 1/2 cups Arps milk
  3. 1/4 cup chopped red sweet pepper
  4. 1 tbs. cornstarch
  5. 1/4 tsp. crushed red pepper
  6. 1 beaten egg
  7. 1/2 cup frozen peas, thawed
  8. 8 oz. packaged dried linguine or spaghetti cooked and drained
  9. 1/4 cup freshly shredded
  10. Parmesan cheese (1 oz.)
  11. Freshly ground black pepper
  12. Freshly shredded Parmesan cheese (optional)
Instructions
  1. In a medium saucepan cook bacon until it begins to crisp. Drain on paper towels. Wipe saucepan clean with paper towels.
  2. For sauce: In the same saucepan stir together Arps milk, red sweet pepper, cornstarch, and crushed red pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir a small amount of the hot mixture into the beaten egg; return egg mixture to saucepan. Cook for 30 seconds more. Stir in peas and bacon. Heat through.
  3. Immediately pour sauce over hot cooked linguine or spaghetti; toss to coat. Transfer to a warm serving plattter. Sprinkle with the 1/4 cup Parmesan cheese and black pepper. Serve immediatly. If desired, pass additional shredded Parmesan cheese. Makes 4 servings.
  4. *Courtesy of Milk Processor Education Program
Arps Dairy http://www.arpsdairy.com/
Turkey Enchiladas
A great way to spice up those Thanksgiving leftovers.
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Ingredients
  1. 1 medium onion, chopped (1/2 cup)
  2. 1/2 of an 8 oz. pkg. cream cheese, softened
  3. 1 tbs. water
  4. 3/4 tsp. ground cumin
  5. 4 cups chopped, cooked turkey
  6. 1/4 cup chopped pecans
  7. 12 6-inch flour tortillas
  8. 1 can cream of chicken soup
  9. 1 8 oz. carton Arps sour cream
  10. 1 cup Arps milk
  11. 1 tbs. pickled jalapeno peppers finely chopped
  12. 1/2 cup shredded sharp cheddar cheese
  13. Snipped fresh cilantro
Instructions
  1. In a covered small skillet, cook onion in a small amount of water over medium heat until tender; drain.
  2. For enchiladas, spray a 3-quart rectangular baking dish with nonstick coating. In a medium mixing bowl, stir together cream cheese, water, and cumin. Stir in cooked onion, turkey, and pecans.
  3. Meanwhile, wrap totillas in foil. Heat in a 350° oven for 10 to 15 minutes or until softened. (Or, wrap tortillas in microwave-safe paper towels and micro-cook on 100% power [high] for 30 to 60 seconds or until softened.) Spoon about 1/4 cup turkey mixture onto each tortilla; roll up. Place filled tortillas, seam side down, in baking dish.
  4. For sauce: In a medium mixing bowl, combine soup, Arps sour cream, Arps milk, and jalapeno peppers; pour over filled tortillas.
  5. Cover and bake in a 350° oven about 40 minutes or until heated through. Sprinkle with cheddar cheese. Bake, uncovered for 4 to 5 minutes more or until cheese is melted. If desired, top with snipped fresh cilantro.
  6. Makes 6 servings.
  7. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Southwestern Bean Stew with Cornmeal Dumplings
Serves 6
A hearty, vegetarian cold-weather treat.
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Ingredients
  1. 3 cups water
  2. 1 15 oz. can black beans or pinto beans rinsed and drained
  3. 1 14 1/2 oz. can Mexican-style stewed tomatoes
  4. 1 10 oz. pkg. frozen corn, thawed
  5. 2 medium carrots, sliced
  6. 1 large onion, chopped (1 cup)
  7. 1 4 oz. can diced green chili peppers
  8. 2 tsp. instant beef bouillon granules
  9. 1-2 tsp. chili powder
  10. 1/3 cup all-purpose flour
  11. 1/4 cup yellow cornmeal
  12. 1 tsp. baking powder
  13. 1 beaten egg white
  14. 2 tbs. Arps milk
  15. 1 tbs. cooking oil
Instructions
  1. In a Dutch oven, combine water, kidney beans, black or pinto beans, stewed tomatoes, corn, carrots, onion, undrained chili peppers, bouillon granuales, clili powder, and garlic. Bring to boiling; reduce heat. Simmer, uncovered for 30 minutes.
  2. Dumplings: In a medium mixing bowl, stir together flour, cornmeal, baking powder, dash salt, and dash black pepper. In a small mixing bowl, combine egg white, Arps milk, and oil. Add egg-white mixture to flour mixture; stir with a fork until just combined.
  3. Drop the dumpling mixture from a rounded teaspoon to make six mounds on top of bubbling stew. Cover and simmer for 10 to 12 minutes or until a wooden toothpick comes out clean when inserted in center of dumpling. Do not lift cover during cooking. Makes 6 servings.
  4. *Courtesy of Milk Processor Education Program
Arps Dairy http://www.arpsdairy.com/
Turkey Salad Sandwiches
Serves 4
Pack a couple of cartons of Arps milk for a cool, healthful sipper that will keep you satisfied all afternoon.
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Ingredients
  1. 1/4 cup mayonnaise or salad dressing
  2. 1/4 cup plain yogurt
  3. 1/2 cup corn relish
  4. 2 cups chopped, cooked turkey
  5. 1/2 cup celery, thinly sliced
  6. 4 kaiser rolls, split
  7. 1 medium tomato, sliced
  8. lettuce leaves
Instructions
  1. For dressing, in a small mixing bowl, stir together mayonnaise or salad dressing and yogurt. Stir in corn relish.
  2. In a large mixing bowl combine turkey and celery. Add dressing; toss gently to coat.
  3. Serve on rolls or on lettuce leaves with tomato slices. Makes 4 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Turkey Tortillas
Prepare the vegetables and spread ahead of time, then tuck them in your lunch with the tortilla and trimmings for a change-of-pace noontime nosh.
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Ingredients
  1. 1/2 of a small cucumber
  2. 1/2 of a medium carrot
  3. 1/2 of a small tomato
  4. 1/2 8 oz. container reduced-calorie soft-style cream cheese
  5. 2 tbsp. snipped chives
  6. 1 tbsp. Arps milk
  7. 1/2 tsp. curry powder
  8. 4 6-inch flour tortillas
  9. 4 lettuce leaves
  10. 3 2 1/2 oz. packages thinly sliced cooked smoked turkey or chicken
Instructions
  1. Remove seeds from cucumber. Cut cucumber and carrot into thin bite-size sticks. Cut tomato into four wedges. Set vegetables aside.
  2. In a small mixing bowl stir together cream cheese, chives, Arps milk, and curry powder. Spread one-fourth of the cream cheese mixture on one side of each tortilla. Top cream cheese with lettuce leaves, turkey or chicken, cucumber, and carrot.
  3. Fold two opposite sides of each tortilla over filling, overlapping in the center. Secure each tortilla with toothpicks. Garnish with tomato wedges.
  4. Makes 4 servings.
  5. *Courtesy of Milk Processor Education Program
Arps Dairy http://www.arpsdairy.com/
Better Vegetable-Cheese Sauce
Lower-fat Arps milk and cheddar cheese bring a rich creamy texture to this savory sauce without a lot of added fat. Spoon over rice as a pleasing alternative.
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Ingredients
  1. 2 medium carrots, bias sliced
  2. 1 small zucchini, chopped
  3. 1 cup whole fresh mushrooms, quartered
  4. 1 cup Arps milk
  5. 3 tbsp. all-purpose flour
  6. 1/4 cup chicken broth
  7. 3/4 cup shredded reduced-fat sharp cheddar cheese (3 oz.)
  8. 8 oz. packaged dried pasta, cooked and drained
  9. pepper (optional)
Instructions
  1. In a covered medium saucepan, cook carrots in a small amount of boiling wawter for 6 minutes. Add zucchini and mushrooms. Cover and cook for 2 to 3 minutes more or until vegetable are just crisp-tender. Drain vegetables; keep warm.
  2. In a screw-top jar, combine Arps milk and flour; shake to mix well. Add milk mixture to the saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in chicken broth; heat through. Remove pan from heat; stir in shredded cheddar cheese until just melted.
  3. Stir cooked vegetables into cheese sauce. If desired, season to taste with pepper. Server over the hot, cooked pasta. Makes 4 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/
Mile High Chowder
The next time you're playing kitchen quarterback, huddle over a bowl of Mile High Chowder.
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Ingredients
  1. 1 cup canned fat-free beef or chicken broth
  2. 1/2 cup quick-cooking barley
  3. 2 tbsp. butter or margarine
  4. 8 oz. button mushrooms, sliced
  5. 2 cups chopped (1/2 inch pieces) red, yellow and green bell peppers
  6. 3 tbsp. all-purpose flour
  7. 4 cups Arps milk
  8. 3 tbsp. chopped fresh thyme or 2 tsp. dried thyme
  9. 1 tsp. salt or to taste
  10. 1/2 tsp. freshly ground black pepper
  11. garlic croutons (optional)
  12. chopped chives or thinly sliced
  13. green onions (optional)
Instructions
  1. Bring broth to a boil in a small saucepan. Add barley; cover and simmer over medium-low heat about 12 minutes or until tender.
  2. Meanwhile, melt butter in a large saucepan over medium-high heat. Add mushrooms and bell peppers; cook 5 minutes stirring occasionally. Sprinkle vegetable with flour; cook 1 minute, stirring constantly. Add milk; bring to simmer over high heat. Stir in thyme, salt and pepper. Reduce heat; simmer uncovered 10 minutes.
  3. Stir barley mixture into soup; simmer uncovered 5 minutes or until vegetable are tender and soup is thickened. Ladle into bowls; garnish with croutons and chives, if disired. Makes 4 servings, about 6 cups of soup.
  4. *Courtesy of National Fluid Milk Processor Promotion Board
Arps Dairy http://www.arpsdairy.com/
Chiles Rellenos Casserole
Although some Mexican dishes run high in fat and cholesterol, this south-of-the-border recipe helps you reduce both. Use Arps skim or 1% milk and egg product instead of egg for a meal that's "hot" on taste.
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Ingredients
  1. 2 4 oz. cans diced green chili peppers, drained
  2. 1 1/2 cups shredded reduced-fat cheddar cheese (6 oz.)
  3. 2 cups Arps milk
  4. 1 cup pkg. biscuit mix
  5. 1 cup refrigerated or frozen egg product, thawed,
  6. |or 4 slightly beaten eggs
  7. 1 cup Arps cottage cheese
  8. Salsa (optional)
Instructions
  1. Spray a 2-quart rectangular baking dish with nonstick coating. Sprinkle with chili peppers and cheddar cheese.
  2. In a medium mixing bowl, combine Arps milk, buscuit mix, and egg product or eggs; use a wire whisk or fork to beat until smooth. Stir in Arps cottage cheese. Spoon egg mixture over chili peppers and cheese.
  3. Bake in a 350° oven about 45 minutes or until puffed and knife inserted near the center comes out clean. Let stand for 10 minutes before serving. If desired, top with salsa. Makes 8 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy http://www.arpsdairy.com/