Type what you have

Ingredients

• ✓ skim milk
• margarine
• all-purpose flour
• black pepper
• salt

Instructions

1. 1 Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
2. 2 Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes.
3. 3 Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add pepper and salt. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

By Miss B

Ingredients

• ✓ skim milk
• butter
• all-purpose flour
• baking potato
• sour cream

Instructions

1. 1 Microwave potatoes until done.
2. 2 While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. 3 Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

By JW fa

Ingredients

• ✓ skim milk
• ground beef
• cream of mushroom soup
• garlic salt
• green bean
• tater tot

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown ground beef in a large skillet over high heat until browned and crumbly; drain fat. Stir in condensed soup, milk, garlic salt, and green beans. Pour mixture into a medium-sized casserole dish and top with a layer of tater tots.
3. 3 Bake in preheated oven until tater tots are browned and crispy, about 30 minutes.

By Andrew and Amy Welch

Ingredients

• ✓ skim milk
• cooking spray
• potato
• cheddar cheese
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with cooking spray.
2. 2 Arrange a layer of potatoes in the bottom of the prepared casserole dish. Cover with a layer of cheese, then dust with some flour. Season with salt and pepper. Repeat the layering process with remaining potatoes, cheese, and flour. Pour milk over the top. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until potatoes are fork tender, about 45 minutes. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.

By Sara

Ingredients

• ✓ skim milk
• cooking spray
• all-purpose flour
• cornmeal
• baking soda
• baking powder
• salt
• sugar
• egg
• applesauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray an 8x8-inch baking pan with cooking spray.
2. 2 In a bowl, mix together flour, cornmeal, baking soda, baking powder, salt, and sugar. In a separate bowl, stir together milk, eggs, and applesauce. Fold the wet mixture into the dry; mix together well. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until puffed and brown, 15 to 20 minutes.

By rocketD

Ingredients

• ✓ skim milk
• butternut squash
• butter
• coconut oil
• onion
• red pepper
• red curry paste
• ginger
• garlic
• coconut milk

Instructions

1. 1 Peel butternut squash; cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
2. 2 Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Stir in squash, roasted peppers, curry paste, ginger, and garlic; cook for 5 to 7 minutes. Add more butter to the pot if it seems dry to avoid burning squash or onion.
3. 3 Stir in coconut milk and skim milk; bring to a boil. Reduce heat; simmer soup, stirring often, until squash is soft, about 25 minutes.
4. 4 Pour ⅓ soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more with remaining soup.

By danakillingthyme

Ingredients

• ✓ skim milk
• penne pasta
• butter
• onion
• all-purpose flour
• garlic powder
• romano cheese
• green pea
• mushroom
• salmon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Melt butter in a large skillet over medium heat. Sauté onion in butter until tender, 2 to 3 minutes. Stir flour and garlic powder into onion.
4. 4 Gradually stir in milk. Heat to just below boiling point, then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through, about 4 minutes.
5. 5 Toss in smoked salmon and cook until heated through, about 2 minutes. Serve over pasta.

By Dinah

Ingredients

• ✓ skim milk
• onion
• garlic
• vegetable oil
• chicken broth
• all-purpose flour
• salt
• black pepper
• parmesan cheese
• fettuccine pasta
• broccoli floret

Instructions

1. 1 In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2. 2 In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium-low heat, frequently stirring, until sauce is thick. Stir in Parmesan cheese.
3. 3 Meanwhile, cook pasta in boiling water. Add broccoli to pasta for the last several minutes of cooking. Continue cooking until pasta is al dente.
4. 4 Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

By Dorothy

Ingredients

• ✓ skim milk
• elbow macaroni
• butternut squash
• cottage cheese
• cheddar cheese
• parmesan cheese
• olive oil
• chicken bouillon powder
• nutmeg
• cayenne pepper
• sea salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place cooked squash in the bowl of a food processor; process until pureed. Transfer to a large bowl and stir in cooked pasta, milk, cottage cheese, Cheddar cheese, Parmesan cheese, olive oil, bouillon, nutmeg, cayenne pepper, sea salt, and black pepper until completely blended and creamy. Serve immediately.

By Merritt

Ingredients

• ✓ skim milk
• vegetable broth
• potato
• onion
• carrot
• celery
• american cheese
• hot pepper sauce
• salt
• pepper
• parsley

Instructions

1. 1 In a medium saucepan over high heat, combine the broth, potatoes, onions, carrots and celery. Bring to a boil and reduce heat to low. Cover and simmer about 15 minutes, or until potatoes are tender. Mash lightly with a potato masher.
2. 2 Add American cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.

By Debra B

Ingredients

• ✓ skim milk
• cornmeal
• paprika
• thyme
• salt
• celery seed
• onion powder
• garlic powder
• black pepper
• catfish fillet
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Whisk cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and black pepper together in a shallow dish. Dip catfish fillets in milk. Press into cornmeal mixture and coat liberally; place on the prepared baking sheet. Coat tops of fillets with cooking spray until wet.
3. 3 Bake in the preheated oven until fillets easily flake with a fork, about 15 minutes.

By Mrs Hermes

Ingredients

• ✓ skim milk
• ground beef
• onion
• bread crumb
• parmesan cheese
• worcestershire sauce
• italian seasoning
• oregano
• red pepper flakes
• salt
• garlic salt
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef, onion, bread crumbs, milk, Parmesan cheese, Worcestershire sauce, Italian seasoning, oregano, red pepper flakes, salt, garlic salt, and hot pepper sauce into a large bowl; mix until evenly combined.
3. 3 Shape the mixture into 12 meatballs and place onto a baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
5. 5 Serve over pasta.

By lovestohost

Ingredients

• ✓ skim milk
• spaghetti
• shrimp
• olive oil
• salt
• black pepper
• onion
• garlic
• half and half
• egg
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and immediately return spaghetti to the pot.
2. 2 Meanwhile, place shrimp in a large pan over medium heat. Add 1 tablespoon olive oil; season with salt and pepper. Cook and stir shrimp until mostly opaque, about 5 minutes. Add shrimp to pasta; cover to keep warm.
3. 3 Heat remaining 1 tablespoon olive oil in the same pan. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add milk and half-and-half; cook until heated through, about 3 minutes.
4. 4 Pour 1/4 cup of the milk mixture into a bowl; add eggs and stir until warmed through. Pour egg mixture over shrimp and pasta and stir in remaining milk mixture.
5. 5 Top with Parmesan cheese and parsley.

By CHETNEY

Ingredients

• ✓ skim milk
• oil
• hash brown potato
• ground turkey breast
• onion
• broccoli
• cream of mushroom soup
• cream of celery soup
• cheddar cheese
• garlic powder
• black pepper
• seasoned salt
• tomato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch casserole dish.
2. 2 Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over the bottom and sides of the prepared dish to form a crust.
3. 3 Cook turkey in a separate skillet over medium heat until lightly browned. Mix in onion and cook until tender. Place broccoli in a microwave-safe bowl and microwave on high until tender, 4 to 5 minutes. Spread turkey, onion, and broccoli over hash browns in the casserole dish.
4. 4 In a bowl, mix both condensed soups, Cheddar cheese, milk, garlic powder, pepper, and seasoned salt together. Pour over casserole.
5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Garnish with chopped tomato and serve.

By TATER11

Ingredients

• ✓ skim milk
• shrimp
• onion
• margarine
• cream of chicken soup
• cream of celery soup
• corn kernel
• chicken broth
• rosemary
• thyme
• nutmeg
• salt
• pepper

Instructions

1. 1 In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

By Alisa Kennedy

Ingredients

• ✓ skim milk
• cheese ravioli
• mascarpone cheese
• butter
• black pepper
• pumpkin puree
• pecorino romano cheese
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ skim milk
• oil
• onion
• ground beef
• meat seasoning
• garlic powder
• herbes de provence
• salt
• black pepper
• egg
• mayonnaise
• all purpose flour
• cheddar cheese
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender and browned, 15 to 20 minutes. Add ground beef; season with meat seasoning, garlic powder, herbes de Provence, salt, and black pepper; cook and stir until browned and crumbly, about 5 minutes. Drain excess fat from skillet.
3. 3 Beat eggs together in a bowl. Whisk in milk, mayonnaise, and flour; season with salt. Stir in beef mixture and 1 cup Cheddar cheese; pour into pie shell.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 45 minutes. Sprinkle remaining 1/4 cup cheese on top of quiche. Cool slightly before cutting, 5 minutes.

By Bela82

Ingredients

• ✓ skim milk
• ground beef
• ground turkey
• egg
• celery
• rolled oat
• ketchup
• onion
• green pepper
• parsley
• mustard powder
• salt
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine ground beef, ground turkey, egg, celery, rolled oats, skim milk, ketchup, onion, green pepper, parsley, dry mustard, salt, minced garlic, and black pepper in a bowl until thoroughly combined; mixture will be moist. Transfer mixture into a 9x5-inch loaf pan.
3. 3 Bake in the preheated oven until an instant-read meat thermometer inserted into the center of the meatloaf reads at least 160 degrees F (70 degrees C), about 1 1/2 hours. Meatloaf may still look pink inside due to ketchup.

By 1154 Carnahan

Ingredients

• ✓ skim milk
• ham
• onion
• celery
• potato
• chicken broth
• water
• chicken tenderloin
• corn kernel
• thyme
• black pepper
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
2. 2 Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
3. 3 Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
4. 4 Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

By Cheryl Long

Ingredients

• ✓ skim milk
• all-purpose flour
• clam
• bay leaf
• black pepper
• garlic salt
• chili powder
• thyme
• sugar
• clam juice
• tomato juice
• beef bouillon
• chicken bouillon
• water
• jalapeno pepper
• celery
• red bell pepper
• green bell pepper
• carrot
• onion
• potato
• tomato
• tomato

Instructions

1. 1 Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeño peppers in a large stockpot.
2. 2 Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
3. 3 Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
4. 4 Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

By Mike the Revelator

Ingredients

• ✓ skim milk
• mayonnaise
• sugar
• salt
• white vinegar
• imitation crabmeat
• celery
• green bell pepper

Instructions

1. 1 In a medium bowl, whisk together the mayonnaise, sugar, salt, vinegar and milk. Add the crabmeat, celery and green pepper and stir until evenly combined. Refrigerate until ready to use.

By Krista B

Ingredients

• ✓ skim milk
• rotini pasta
• cream of chicken soup
• broccoli
• chicken
• garlic powder
• black pepper
• cheddar cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 375 degrees F (190 degrees C).
3. 3 In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
4. 4 Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.

By jenbee

Ingredients

• ✓ skim milk
• potato
• cauliflower
• garlic
• carrot
• butter
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes, cauliflower, garlic and carrots. Cook until potatoes are tender but still firm, about 15 minutes. Drain.
2. 2 Add the milk, butter, salt and pepper. Beat until smooth. Sprinkle with parsley and serve.

By Anne-Marie Whelan

Ingredients

• ✓ skim milk
• garlic
• olive oil
• yukon gold potato
• cream cheese
• margarine
• sour cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Remove outer skin from garlic head, leaving individual cloves intact. Cut 1/4 to 1/2 inch off the top, exposing all cloves. Coat top of garlic with olive oil and use your fingers to work it in. Wrap in foil and place in a baking dish.
3. 3 Roast in the preheated oven for 45 minutes.
4. 4 When the garlic is about halfway done, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, but still firm, 15 to 20 minutes. When poked with a fork, they should break once. Drain.
5. 5 Remove garlic from the oven. Squeeze garlic from each clove into a small bowl and mash with a fork.
6. 6 Return potatoes to the pot and mix with cream cheese, margarine, milk, sour cream, and garlic. Mix in salt and pepper.

By LLHicks

Ingredients

• ✓ skim milk
• parmesan cheese
• italian seasoning
• chicken breast
• green onion
• butter
• flour
• spinach
• pimento pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3. 3 In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

By Kathy Sauers

Ingredients

• ✓ skim milk
• bread
• onion
• black pepper
• nutmeg
• burger-style crumble
• butter
• all-purpose flour
• vegetable broth
• half-and-half

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
3. 3 In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
4. 4 Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
5. 5 Bake in preheated oven for 30 minutes.

By COURTNEYSUNSHINE

Ingredients

• ✓ skim milk
• bacon
• jalapeno pepper
• cornmeal
• gluten-free flour
• white sugar
• baking powder
• salt
• egg
• butter
• pepperjack cheese
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
3. 3 Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
4. 4 Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
5. 5 Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
6. 6 Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.

By Megan

Ingredients

• ✓ skim milk
• olive oil
• chicken breast
• onion
• red bell pepper
• garlic
• chicken broth
• corn
• cornstarch
• white bean
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; saute chicken, onion, red bell pepper, and garlic until chicken is no longer pink in the center and onion is tender, 3 to 5 minutes. Add chicken broth and corn to chicken mixture.
2. 2 Whisk milk and cornstarch together in a bowl until dissolved; stir into soup. Bring soup to a boil, reduce heat, and simmer until thickened, about 15 minutes. Stir white beans, Cheddar cheese, salt, and pepper into soup; simmer until cheese is melted, about 5 minutes.

By drrckbr

Ingredients

• ✓ skim milk
• butter
• onion
• celery
• all-purpose flour
• vegetable broth
• creamed corn
• corn
• carrot
• half-and-half
• nutmeg
• black pepper
• salt

Instructions

1. 1 In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2. 2 Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

By Annette Hartman

Ingredients

• ✓ skim milk
• spinach
• pasta sauce
• lasagna noodle
• ricotta cheese
• egg
• carrot
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
2. 2 Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. 3 Combine pasta sauce with milk in a medium bowl. Mix well.
4. 4 Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. 5 Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

By Juanita