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

Fondly referred to as “The Cooking Milk,” evaporated milk adds richness and creaminess to recipes. And just like the low-fat milk you drink at home, evaporated milk comes in a low-fat 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.

3 pounds red new potatoes, unpeeled, cut into quarters1 cup or more evaporated lowfat 2% milk2 tablespoons butter, cut into pieces¾ cup grated Parmesan cheese blendSalt and ground black pepper to tastePlace 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. Makes 15, ½-cup servingsNutrition 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

1 tablespoon olive oil1 small onion, finely chopped2 cloves garlic, finely chopped1 cup uncooked Arborio rice2 cups chicken broth or stock1 cup evaporated lowfat 2% milk½ cup frozen peas, thawed¼ to ½teaspoon lemon zest (optional)Salt and ground black pepper to taste¼ cup (about 1 ounce) finely shredded Parmesan cheeseHeat 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. Makes about 9, ½-cup servingsNutrition Information per serving: 140 calories, 30 calories from fat, 3.5g total fat, 1.5g saturated fat, 10mg cholesterol, 290mg sodium, 20g carbohydrate, 2g fiber, 3g sugars, 5g protein, 10% calcium

2 cups (8 ounces) dry pennepasta8 sun-dried tomatoes, chopped (about 1/3cup)1 can (12 fluid ounces) evaporated lowfat 2% milk2 cups (8-ounce package) shredded Italian-style four cheese blend1 teaspoon dried basil¼ teaspoon garlic powder¼ teaspoon ground black pepperCook 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. Makes about 7 ½-cup servingsNutrition 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

6 slices turkey bacon, cooked and chopped, divided2 to 2 ½ pounds (about 6 medium) potatoes, unpeeled and thinly sliced3 tablespoons butter or margarine3 tablespoons all-purpose flour½ teaspoon salt¼ teaspoon ground black pepper1 can (12 fluid ounces) evaporated lowfat 2% milk1 cup water2 cups (8 ounces) shredded 2% cheddar cheese, divided2 green onions, slicedPlace 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 ½ 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 power for 2 to 3 minutes or until cheese is melted. Makes about 16, ½-cup servingsNutrition 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