Dig into Dairy

“Got milk?” Not many folks do these days. Despite the milk-mustached celebrities peering from the pages of magazines, milk sales are down. That means calcium consumption by Americans is down, too. Nearly nine of 10 women and four of 10 men fall short on their daily calcium intake, according to U.S. Department of Agriculture surveys. And calcium intake isn’t any better for kids; 70 percent of 9- to 11-year old girls do not get enough calcium.

With the recent introduction of new beverages—from teas to soft drinks to bottled waters—milk has taken a back seat. This is unfortunate because the nutrients that dairy products contain—calcium, vitamin D and protein—are extremely important for our health. They build strong bones during childhood, help maintain them during adulthood and are beneficial for people with high blood pressure and diabetes. A recent study funded by the National Dairy Council found that dairy products may even help people lose weight—especially abdominal fat, which has been linked to a higher risk for heart attack.

Here are two recipes from Relish, American Profile’s sister magazine, that contain hefty doses of calcium—as much, if not more than an 8-ounce glass of milk, which contains 300 milligrams.

Daily Calcium Requirements
AGE.....................MG/DAY
1 to 3.....................500
4 to 8.....................800
9 to 18....................1300
19 to 50...................1000
51+........................1200

Dressed-Up Tomato Soup

High Cotton Food Styling & Photography

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We all know it’s accessories that count. Here, canned tomato soup is outfitted with cheese, sweet grape tomatoes and crispy bacon, taking it from simple to spectacular. It also adds a calcium boost of 600 milligrams—as much as is in 2 cups of milk. Serve with toasted bagels.

Ingredients

1 (10 1/2-ouce) can condensed tomato soup
1 can 2% low-fat milk
10 grape tomatoes, halved
2 strips bacon, cooked and crumbled
1 (1-ounce) mozzarella cheese stick, cut into 6 pieces
1 cup fresh spinach, chopped
2 ounces grated Parmigiano Reggiano cheese

Instructions

1. Place soup in saucepan. Add milk; whisk well. Add tomatoes, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and add bacon, mozzarella cheese and spinach. Ladle into bowl and sprinkle with grated Parmigiano Reggiano. Serves 2.

Nutritional Information

Per serving: 387 calories; 15g fat; 23g prot., 39g carbs., 2.5g fiber, 1692mg sodium.

Macaroni and Cheese

Mark Boughton

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Ingredients

3 cups uncooked penne pasta
1 large egg
2 garlic cloves, minced
1 1/2 cup 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
12 saltine crackers, crumbled

Instructions

1. Cook pasta according to package directions, drain.
2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8.

"Relish a Classic Flavor," April 2006.

Nutritional Information

Per serving: 398 calories, 23g fat, 18g prot., 28g carbs., 1g fiber, 451mg sodium.

first appeared: 10/15/2006