Recipes for Skim Milk

Ingredients

• 4 slices of stale bread
• 1 cup of slightly expired skim milk
• 2 eggs
• 1 teaspoon of vanilla extract
• 2 tablespoons of butter
• 2 tablespoons of sugar
• 1 teaspoon of ground cinnamon

Instructions

1. In a shallow dish, whisk together the slightly expired skim milk, eggs, and vanilla extract.
2. Dip each slice of stale bread into the milk mixture, ensuring both sides are coated.
3. In a non-stick skillet, melt the butter over medium heat.
4. Cook each slice of bread for 2-3 minutes on each side, or until golden brown.
5. In a small bowl, mix together the sugar and ground cinnamon.
6. Sprinkle the cinnamon sugar mixture over the cooked French toast slices.
7. Serve warm and enjoy!

Ingredients

• 200g pasta
• 2 cups fresh spinach
• 1 cup expired skim milk (7 days after expiry)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Pour in the expired skim milk and stir well. Season with salt and pepper to taste.
5. Add the cooked pasta to the skillet and toss until well coated with the creamy sauce.
6. Remove from heat and serve hot, garnished with grated Parmesan cheese.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 1 cup expired skim milk (7 days after expiry)
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• Maple syrup, for serving

Instructions

1. In a large mixing bowl, whisk together the flour, rolled oats, baking powder, and salt.
2. In a separate bowl, combine the mashed bananas, expired skim milk, honey, vanilla extract, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Grease lightly with oil or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes hot, drizzled with maple syrup.