Surprisingly simple side dishes

Everyone loves rich and creamy side dishes to accompany their favorite dinner entrées. These classic recipes have been reinvented with a few surprising ingredients and deliciously creamy results with the help of lowfat evaporated milk.

Just like the lowfat milk you drink at home, evaporated milk can come in a lowfat version too. When your recipe calls for milk, simply use that amount of evaporated milk. No extra water is needed. Plus, an added bonus of using evaporated milk is that it has twice the calcium and protein of drinking milk!

For more surprising recipes visit VeryBestBaking.com.

Penne Pasta with Sun-Dried Tomato Cream Sauce

Makes about 7, 1/2 -cup servings

2 cups (8 ounces) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can (12 fluid ounces) evaporated lowfat 2% milk

2 cups (8-ounce package) shredded

Italian-style four cheese blend

1 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Nutrition Information per serving: 260 calories, 90 calories from fat, 10g total fat, 6g saturated fat, 30mg cholesterol, 390mg sodium, 28g carbohydrate, 2g fiber, 6g sugars, 15g protein, 40% calcium

Creamy Smashed Red Potatoes with Cheese

Makes 15, 1/2 -cup servings

3 pounds red new potatoes, unpeeled,

cut into quarters

1 cup or more evaporated lowfat 2% milk

2 tablespoons butter, cut into pieces

3/4 cup grated Parmesan cheese blend

Salt and ground black pepper to taste

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.

RETURN potatoes to saucepan. Beat with hand-held mixer for a few seconds to break up. Add evaporated milk and butter; beat until milk and butter are mixed in (some lumps will still be present). Add additional evaporated milk, if a smoother consistency is desired. Stir in cheese. Season with salt and pepper to taste.

Nutrition Information per serving: 120 calories, 35 calories from fat, 4g total fat, 2.5g saturated fat, 15mg cholesterol, 140mg sodium, 17g carbohydrate, 2g fiber, 3g sugars, 5g protein, 15% vitamin C, 15% calcium

Scrumptious Cheddar Bacon Scalloped Potatoes

Makes about 16, 1/2 -cup servings

6 slices turkey bacon, cooked and chopped, divided

2 to 2  1/2 pounds (about 6 medium) potatoes,

unpeeled and thinly sliced

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 can (12 fluid ounces) evaporated lowfat 2% milk

1 cup water

2 cups (8 ounces) shredded 2% cheddar cheese, divided

2 green onions, sliced

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 8 to 10 minutes or until just fork tender; drain.

MEANWHILE, heat butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Gradually stir in evaporated milk, water and 1/3 cup bacon. Cook for about 8 to 10 minutes, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in 1 1/2 cups cheese and green onion.

LAYER half of potatoes in ungreased 3-quart microwave-safe dish. Pour half of sauce over potatoes. Top with remaining potatoes and sauce. Top with remaining cheese and bacon. Microwave uncovered on HIGH (100%) power for 2 to 3 minutes or until cheese is melted.

Nutrition Information per serving: 110 calories, 40 calories from fat, 4.5g total fat, 2.5g saturated fat, 15mg cholesterol, 260mg sodium, 13g carbohydrate, 1g fiber, 3g sugars, 7g protein, 15% vitamin C, 10% calcium

Simple Risotto with Peas & Parmesan

Makes about 9, 1/2 -cup servings

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 cup uncooked Arborio rice

2 cups chicken broth or stock

1 cup evaporated lowfat 2% milk

1/2 cup frozen peas, thawed

1/4 to 1/2 teaspoon lemon zest (optional)

Salt and ground black pepper to taste

1/4 cup (about 1 ounce) finely shredded

Parmesan cheese

HEAT oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.

STIR in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese.

All materials courtesy of Nestlé Carnation Milks