By Susan MYKRANTZ

Gamers have a thing called lag time when their video games slow down, but they can also have a physical lag if they don’t keep their energy up, according to YouTuber and gaming influencer Jordan Maron, who goes by the handle of Captain Sparklez. Maron has teamed up with Dairy Management Inc. to share the positive message of dairy with Gen Z members. During a recent video conference to highlight DMI’s National Dairy Month activities, Maron said dairy is packed with protein and other benefits to prevent lag time in gamers and keep them at their competitive best. This week Cook Simply is featuring four dairy-packed recipes courtesy of the U.S. Dairy website recipe page to kick off dairy month. Ranging from Grilled Campfire Queso Dip to Grilled Cheese Sandwiches with dipping sauce to Heartfelt Tuna Melt sandwiches and Mac and Cheese Casserole Cups, there is something to add fun to meals and snacks and keep you at the top of your game. Enjoy and until next time, simply cook.

Grilled Campfire Queso Dip

Makes 10 Servings

• Cook Time: 30 minutes

Ingredients

1 pound 90 percent lean ground beef (ground turkey or chicken may be substituted)

1/2 cup red bell pepper, cored, seeded and chopped                    

1/2 cup yellow onion, peeled and chopped

1 jalapeño, seeds and ribs removed and diced (optional)

12 ounces Mexican blend cheese, shredded (a mixture of cheddar and queso quesadilla)

1 tablespoon cornstarch

2 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon smoked paprika

1 10-ounce can diced tomatoes with green chilis

1 block low-fat cream cheese, cut into cubes (8 ounces or fat level of choice)

1/2 cup low-fat Greek yogurt (or fat level of choice)

1 cup reduced-fat milk

1/2 cup fresh cilantro leaves, chopped and loosely packed

Tortilla chips for serving

Instructions

1. Combine ground beef, bell pepper (and jalapeño, if using), and onion in a skillet over high heat and cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are soft. Drain fat from the beef and set aside.

2. In a large bowl, combine shredded cheese, cornstarch, cumin, salt, chili powder, and smoked paprika and toss until the cornstarch and spices are evenly distributed.

3. In an 8x10-inch disposable foil pan, arrange ground beef mixture, shredded cheese mixture, canned tomato with green chilis, cream cheese and Greek yogurt. Wrap pan tightly with heavy-duty foil and store in the refrigerator until ready to cook.

4. To cook queso dip, preheat a gas or charcoal grill to 250 to 300 degrees (low to medium). If using charcoal, arrange coals so that queso dip can cook over indirect heat.

5. Place foil pan on the grill, over indirect heat, and grill for 15 minutes with the grill lid closed.

6. After 15 minutes, carefully open the foil wrapping and stir the cheese mixture. Add about a half cup of milk and continue stirring until smooth. Close the lid and continue cooking the queso dip for another 15 minutes, stirring occasionally until the dip is completely melted and smooth. Add remaining milk, as needed, to achieve a smooth consistency.

7. Use potholders to carefully transfer the foil pan from the grill and remove the foil wrapping. Garnish queso dip with fresh cilantro and serve with tortilla chips.

8. Enjoy your campfire queso dip with family and friends.

Grilled cheese with tomato dipping sauce

Ingredients:

8 slices thick-cut sandwich bread

8 slices Real California cheddar cheese

4 slices Real California mozzarella cheese

8 Tbsp Real California butter, softened

 2 cups marinara

1 cup Real California heavy cream

2 Tbsp Real California sour cream

parsley for garnish

Directions:

Sandwiches:

1. Heat a griddle to medium heat.

2. Make 4 sandwiches using 2 pieces of bread, 2 pieces of cheddar cheese, and one piece of mozzarella for each sandwich.

3. Spread both outer sides of the bread with softened butter and cook for a few minutes per side until golden brown and cheese is melted.

4. Remove sandwiches from griddle and let cool slightly.

Sauce:

1. Combine marinara and cream in sauce pan and heat just to a simmer.

2. Remove from heat, fold in sour cream, and pour into bowl. Garnish with parsley.

Assembly:

1. Slice each sandwich into 3-4 block shape strips, and stack like Jenga blocks.

2. Serve with sauce

Source: California Milk Board courtesy Undeniably Dairy

Heartfelt Tuna Melt

Makes 4 Servings

Ingredients

6 ounces sold white tuna packed in water, drained

1/3 cup chopped celery

1/4 cup chopped onion

1/4 cup low fat Russian or Thousand Island salad dressing

2 whole-wheat English muffins, split

3 ounces Cabot 50 percent Light Cheddar cheese, grated

Salt and black pepper to taste

Instructions

Preheat broiler. Combine tuna, celery, onion and salad dressing. Season with salt and pepper. Toast English muffin halves. Place split-side-up on baking sheet and top each with 1/4 of tuna mixture. Broil 2-3 minutes or until heated through. Top with cheese and return to broiler until cheese is melted, about 1 minute longer.

Mac and Cheese Casserole Cups

Ingredients

3 cups skim milk

2 1/2 tbsp all-purpose flour

6 ounces (1 1/2 cups) reduced-fat, mild shredded Cheddar cheese

3/4 cup light shredded Mozzarella cheese

1/2 cup grated Parmesan cheese

8 ounces elbow macaroni, cooked and drained

Instructions

Preheat oven to 350ºF. In medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens. Add 1 cup of the Cheddar, Mozzarella and Parmesan cheese; stir until blended. Add macaroni, stirring gently to coat well. Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar. Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.