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Mix’n Drink

Mix’n Drink

Potato-Cheese Soup

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Potato-Cheese Soup
Serves: 9 cups
 
Ingredients
  • 5 cups potatoes, cubed
  • 2½ cups water
  • 2 tsp salt
  • 1 small onion or leek
  • 1 Tbsp vegetable oil
  • 1½ cups SACO Mix’n Drink Instant Skim Milk
  • 5 parsley sprigs
  • 3 cups cold water
  • ¾ cup mozzarella cheese, grated
  • 2 Tbsp butter or margarine
  • ¼ tsp black pepper pinch of garlic powder
Instructions
  1. Cook potatoes in 2½ cups water with salt until tender.
  2. Reserve cooking water.
  3. Sauté onion in oil until soft.
  4. Place onion, some of the potatoes, some potato water, ½ cup SACO Mix’n Drink, and parsley in blender and puree.
  5. Do not fill blender more than half full at any time.
  6. Place potato mixture in large saucepan and repeat until all potatoes and water are pureed.  (Optional: Leave some potatoes whole.)
  7. Heat mixture.
  8. In small pitcher combine 3 cups water and 1 cup Mix’n Drink.
  9. Add to saucepan mixture.
  10. Stirring continuously, add the cheese, butter and seasonings.
  11. Heat until the cheese is melted and soup is hot; do not boil.
Nutrition Information
Calories: 169 Fat: 6g Saturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 7g Sodium: 652mg Fiber: 2g Protein: 8g Cholesterol: 14mg

 

Mix’n Drink

Peanut Butter Honey Spread

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Peanut Butter Honey Spread
Serves: 24 servings
 
Ingredients
  • ½ cup peanut butter
  • ½ Tbsp SACO Mix’n Drink Instant Skim Milk
  • ½ cup honey
  • ½ cup raisins
Instructions
  1. Blend all ingredients together and use as spread on any bread desired.
Nutrition Information
Calories: 64 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 10g Sugar: 8g Sodium: 26mg Fiber: 0g Protein: 2g Cholesterol: 0mg

 

Mix’n Drink

Mix’n Drink Yogurt

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Mix’n Drink Yogurt
Serves: 12 servings
 
Ingredients
  • 9 cups water
  • 3⅓ cups SACO Mix’n Drink Instant Skim Milk
  • 1 cup brand name plain yogurt
Instructions
  1. Boil water in stainless steel pot.
  2. Remove from heat.
  3. Using wire whisk, blend in Mix’n Drink powder.
  4. Put back on heat and boil for one minute.
  5. Remove from heat.
  6. Use a candy thermometer and cool down to no lower than 110°F.
  7. Place yogurt into large glass mixing bowl.
  8. Add warm milk, one cup at a time.
  9. Whisk until yogurt is thoroughly combined with milk.
  10. Pour in the balance of the milk.
  11. Place a piece of Saran Wrap over top of the bowl.
  12. Take bath towel and layer between the glass bowl and a regular household heating pad.
  13. Turn heating pad on high. Wrap rest of the towel around bowl to keep heat in. Leave for four hours. Yogurt should be of a gelatin consistency at this point.
  14. Cool yogurt completely, remove Saran Wrap, then refrigerate.
  15. You will probably have to drain moisture off before each use.
  16. Great to top baked potatoes, cereal, etc.
  17. TIP: Using a water bath when making this yogurt will help it set up better.
  18. To do this, instead of wrapping the bowl the yogurt is in with the towel and heating pad, simply find a pot that will easily accommodate the bowl that your yogurt is in.
  19. Place enough water in the pan to surround the bowl to its top ledge when it is set inside the pot, without leaking into the yogurt.
  20. Cover with pan’s lid and wrap pan with your towel and heating pad.
  21. Proceed as directed to leave for four hours.

 

Mix’n Drink

Mexican Tortilla Soup

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Mexican Tortilla Soup
Serves: 4 servings
 
Ingredients
  • 4 white corn tortillas shells
  • 3 cloves garlic, crushed
  • ½ cup onions, chopped
  • 4 cups chicken broth
  • 28 oz can green enchilada sauce
  • 1 cup frozen corn
  • 1 medium potato, diced
  • 2 Tbsp roasted red peppers, chopped
  • 1 chicken breast, cut in cubes
  • 1 Tbsp cilantro
  • 1 cup cream
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • 15.5 oz can black beans, drained and rinsed ground cumin (not too much) chili powder
Instructions
  1. Cut tortilla shells in to strips.
  2. Fry strips slightly in oil and set aside.
  3. Brown garlic and onions in pan.
  4. Add chicken broth and enchilada sauce.
  5. Add corn, diced potatoes, peppers and chicken breast.
  6. Cook for 15 minutes or more, and then add cilantro, cream, dry skim milk and beans.
  7. Add tortilla pieces and cook until all ingredients are combined; add salt, pepper,cumin and chili powder to taste.

 

Mix’n Drink

Meatloaf

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Meatloaf
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ lbs ground round
  • 2 cloves garlic, pressed or minced
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, shredded
  • ¼ cup fresh bread crumbs
  • ½ cup SACO Mix’n Drink Instant Skim Milk
  • ¼ cup Parmesan cheese
  • 8 oz tomato sauce
  • 1 egg
  • ½ tsp ground thyme
  • ½ tsp ground cumin
Instructions
  1. Preheat oven to 350°F.
  2. In large mixing bowl combine all ingredients.
  3. Mix well with your hands.
  4. Form into a loaf.
  5. Place on baking sheet.
  6. Dribble top with ketchup.
  7. Bake one hour.
  8. Try the leftovers in-between bread as a great-tasting alternative to sandwich meat.
Nutrition Information
Calories: 198 Fat: 10g Saturated fat: 4g Trans fat: 1g Carbohydrates: 8g Sugar: 4g Sodium: 314mg Fiber: 1g Protein: 19g Cholesterol: 56mg

 

Mix’n Drink

Low-Cal Creamy Cooler Shake

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Low-Cal Creamy Cooler Shake
Serves: 1 servings
 
Ingredients
  • 1 cup diet carbonated beverage, chill
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk dash ground nutmeg or cinnamon
  • 8 ice cubes Ground nutmeg or cinnamon -
Instructions
  1. Pour your flavor choice of diet soda into blender; add Mix’n Drink, a dash of nutmeg or cinnamon, and several ice cubes.
  2. Mix at medium speed until well-blended.
  3. Serve in a chilled glass with an added sprinkle of nutmeg or cinnamon.
Nutrition Information
Calories: 31 Fat: 0g Saturated fat: 0g Trans fat: 0g Carbohydrates: 5g Sugar: 4g Sodium: 48mg Fiber: 0g Protein: 3g Cholesterol: 2mg

 

Mix’n Drink

Light & Lively Lemon Pie

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Light & Lively Lemon Pie
Serves: 8 servings
 
Ingredients
  • 3⅛ oz pkg vanilla pudding and pie filling
  • 1 envelope unflavored gelatin
  • ¼ cup granulated sugar
  • ¾ cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • ⅓ cup SACO Mix’n Drink Instant Skim Milk
  • ⅓ cup ice water
  • 1 Tbsp lemon juice
  • 8-inch graham cracker crust
Instructions
  1. In medium saucepan combine pudding and pie filling mix, gelatin, sugar, ¾ cup Mix’n Drink powder and 2 cups water.
  2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  3. Chill until mixture mounds from spoon.
  4. Stir in ¼ cup lemon juice and the lemon zest.  (If necessary, beat with rotary beater until smooth.)  In small mixing bowl combine ⅓ cup SACO Mix’n Drink powder and ice water.
  5. Beat, at high speed, until soft peaks form (3 to 4 minutes).
  6. Add 1 Tbsp lemon juice.
  7. Continue beating until stiff peaks form (3 to 4 minutes longer).
  8. Fold whipped Mix’n Drink into pudding mixture.
  9. Spoon into crust.
  10. Chill 2 hours.
  11. Serve with fruit, if desired, or garnish with grated lemon peel or sifted baking cocoa.
Nutrition Information
Calories: 251 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 42g Sugar: 31g Sodium: 371mg Fiber: 0g Protein: 7g Cholesterol: 3mg

 

Mix’n Drink

Fooled Ya’ Zucchini Pie

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Fooled Ya’ Zucchini Pie
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • Crust
  • 2¼ cups flour
  • 1 tsp salt
  • ⅔ cup oil
  • 6 Tbsp ice water
  • Filling
  • 5 cups zucchini, peeled and seeded, chopped
  • ⅓ cup lemon juice
  • 2 Tbsp butter
  • 5 Tbsp cornstarch
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk
  • 1¼ cups brown sugar
  • 1 tsp pumpkin pie spice
  • ⅛ tsp salt
Instructions
  1. Crust
  2. Combine flour and salt.
  3. Combine water and oil in separate container.
  4. Pour oil mixture over flour.
  5. Mix until barely blended. Roll half of dough out and place in 9” pie pan.
  6. Filling
  7. Preheat oven for 400°F.
  8. Combine zucchini, lemon juice and butter in large saucepan.
  9. Cook for 20 minutes until zucchini is tender.
  10. Combine cornstarch, Saco powdered milk, sugar, spice, and salt.
  11. Add into zucchini mixture and cook until it starts to thicken.
  12. Pour into pie crust.
  13. Roll out other half of dough, cut slits for steam, and place on top of pie.
  14. Bake for 15 minutes.
  15. Serve warm with whipped cream!
Nutrition Information
Calories: 481 Fat: 21g Saturated fat: 4g Trans fat: 0g Carbohydrates: 69g Sugar: 36g Sodium: 373mg Fiber: 2g Protein: 5g Cholesterol: 8mg

 

Mix’n Drink

Date and Cherry Jumbles

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Date and Cherry Jumbles
Cook time: 
Total time: 
 
Ingredients
  • 2½ cups flour, sifted
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbsp SACO Mix’n Drink Instant Skim Milk
  • 1 cup nuts, chopped
  • 1 cup dates, chopped
  • ⅓ cup maraschino cherries, chopped
  • 2½ cups corn flakes, crushed
Instructions
  1. Preheat oven to 350°F.
  2. Sift flour, baking soda, baking powder and salt in a mixing bowl; blend well.
  3. In a separate bowl combine the shortening, sugar, eggs, vanilla and Saco Mix’n Drink.
  4. Add flour mixture and mix well.
  5. Stir in nuts, dates and cherries.
  6. Shape dough into small balls.
  7. Roll in crushed corn flakes.
  8. Place on cookie sheet and bake for 10 minutes.
  9. While warm, top each cookie with a ½ maraschino cherry.

 

Mix’n Drink

Colorful Chicken n’ Squash Soup

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Colorful Chicken n’ Squash Soup
Serves: 14 servings
 
Ingredients
  • 1 broiler/fryer chicken, cut up
  • 12 cups water
  • 5 lbs butternut squash, peeled & cubed (10 cups)
  • 1¼ lbs fresh kale, chopped
  • 6 medium carrots, chopped
  • 2 large onions, chopped 3 tsp salt
  • 1.3 oz Knorr soup mix
  • ⅔ cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
Instructions
  1. Place chicken and water in a soup kettle.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
  4. Remove chicken from broth.
  5. Strain broth and skim fat.
  6. Return broth to the pan; add the squash, kale, carrots and onions.
  7. Bring to a boil.
  8. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
  9. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin.
  10. Add chicken, salt and milk to soup; heat through.

 

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