June Dairy Month:Celebrate the Power of Dairy Food

June is National Dairy Month-the perfect time to raise a glass of milk to honor America's dairy farmers. Observed since 1937, first as National Milk Month, then as June Dairy Month, the designation focuses attention on the importance of including dairy foods in the diet.

The 2010 Dietary Guidelines for Americans note that milk and milk products are linked to improved bone health, especially in adolescents and children. Intake of milk and milk products is also linked to lower blood pressure, and a reduced risk of cardiovascular disease and Type 2 diabetes in adults.

Dairy foods naturally provide calcium, protein, and essential nutrients and getting three servings every day can help build a healthy lifestyle. In honor of this special month, St. Louis District Dairy Council offers these tasty ways to enjoy milk, cheese, and yogurt during busy summer days.

Sip into Summer: As the temperature rises, keep cool with a delicious Fresh Picked Peach Smoothie. Perfect for poolside parties, this creamy treat is sure to help beat the summer heat.

FRESH PICKED PEACH SMOOTHIE

3 medium or 2 large fresh peaches with skin, seed removed, sliced

2/3 cup low-fat milk

1/2 cup low-fat plain yogurt

2 tsp honey

1/2 tsp vanilla extract

In a single layer on a plate, freeze the sliced peaches for at least 1 hour (or overnight). Add the frozen peach slices, milk, yogurt, honey and vanilla extract to a blender container. Cover and puree until smooth. Pour into 2 chilled glasses.

Outdoor Outings: Take dairy on-the-go by packing flavored milk in grab-n-go containers, cheese sticks in individual packages, tubes of frozen squeezable yogurt, in a well- insulated cooler stocked with ice. Keep the cooler in the shade and the cooler temperature at 35 degrees Fahrenheit.

For a campfire or backyard barbeque, fire up the grill and enjoy BBQ Chicken and Cheddar Foil Packets. They're great for preparing over an open flame, and can be assembled hours before the cookout and refrigerated, to save time.

BBQ CHICKEN AND CHEDDAR FOIL PACKETS

3 tablespoons barbecue sauce

4 small boneless, skinless chicken breast halves (1 pound)

2 unpeeled red potatoes, thinly sliced

1 red or green bell pepper, seeded and sliced

1 green onion, finely chopped

¼ teaspoon salt

1/8 teaspoon black pepper

1 ½ cups shredded Cheddar cheese

Preheat oven to 375 degrees Fahrenheit

Place foil sheet, approximately 12x12 inches, on a work surface. Spoon about one teaspoon of the barbeque sauce in the center of the foil sheet. Place one chicken breast half over barbeque sauce and spread another teaspoon of sauce over the chicken. Top with ¼ each of the potato, bell pepper and onion. Sprinkle with a pinch of salt and pepper.

Fold foil in half to cover contents; make narrow folds along edges to seal. Repeat with remaining ingredients to assemble three more packets. Place packets on a baking sheet and bake for 35 minutes. If using outdoor grill, place packets on directly on rack and cook until chicken is tender and juices run clear.

Open foil packets with scissors and carefully pull back edges (contents may be very hot). Sprinkle ¼ of the cheese over the top of each chicken breast half and return to oven or grill, unsealed, for two minutes, or until cheese is melted. With a spatula, transfer the contents of each packet onto individual serving plates, if desired.

Makes 4 servings.

These nutrient-loaded and flavor-packed ideas make reaching the recommended three servings of dairy everyday a breeze. For more healthy eating and dairy information visit Dairy Council's website, www.stldairycouncil.org or contact Kelly Maher, Dairy Council Nutrition Educator at (314) 835-9668, or e-mail at kmaher@stldairycouncil.org.