Summer is here. What better way to celebrate National Dairy Month than to focus on including delicious, low fat dairy choices in your diet every day. Back in 1937, National Milk Month was celebrated to promote the consumption of milk. Later on, it evolved into National Dairy Month, an annual tradition to recognize the dairy industry around the world by celebrating all dairy products. Cheese, yogurt, milk and ice cream are considered dairy foods and they are packed with key nutrients such as protein, potassium, Vitamins A & D and calcium. By choosing low fat/non-fat dairy options, you not only benefit from these essential nutrients, but do so with less calories and reduced fat. What’s your favorite recipe using dairy? Try this delicious one for crockpot mac and cheese posted below. And remember to raise your glass not just in June, but all year long.
The essential nutrients present in diary can help reduce your risk for osteoporosis, high blood pressure and can even help you better manage your weight when selecting lower fat dairy choices.
Fun Facts:
- Nearly half of all Americans believe that eggs are dairy. Well, they are not.
- Cheese making dates back about 4,000 years.
- Many people believe that dairy foods sabotage their weight loss efforts.
Homemade Crockpot Macaroni and Cheese
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 1/2 cup light sour cream
- 1 (10.75 oz.) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup 1 % milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Bring water to boil in a large kettle and add macaroni. Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Coat slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring two to three times.
Adapted from North Dakota State University Extension
Linda Altenburger, Senior Nutritionist, SNAP-Ed