Granted, Tennessee weather is unpredictable. So much so, outdoor picnics-those which we go to great length and expense to prepare-can often be cancelled. Try a little al fresco dining, close to home, until the weather clears.

Below are some suggested recipes that store well for traveling. The calcium and protein-enriched menu ideas are courtesy of The Dairy Alliance.

**Chilled Sweet Pea Soup

Serve this sweet and creamy chilled soup at your summer time BBQ and it's sure to be a hit. Paired with tangy Greek yogurt and refreshing mint, it's a cinch to make. Chill 2 hours before serving or overnight.

4 Tbsp. butter

1 C. heavy whipping cream

2 C. milk

1 (12-oz.) package frozen sweat peas

1 (5.6-oz.) container plain Greek yogurt (2 tablespoons reserved)

1 tsp. salt

1⁄2 tsp. pepper

1⁄4 C. olive oil

1 C. fresh mint leaves

Bring butter, cream and milk to a low simmer in a medium-sized heavy bottom pot. Remove from heat. Place frozen peas in blender and gradually pour hot milk mixture over peas. If there is more liquid than your blender canister will hold, pour in batches. Place lid on top of blender, removing the center cap to allow the steam to escape.

Blend on low for five minutes, until mixture is well combined. Place a mesh strainer or sieve over a large heat safe bowl. Gradually pour soup mix into strainer, mashing to get all the liquid passed through. Repeat this process until all the soup mix has gone through the strainer.

Discard the pea pulp left in the strainer. Place the strainer soup back in the blender and add the Greek yogurt. Blend for one minute, or until smooth. Transfer soup mix to pitcher for easy pouring. Cover with plastic wrap and chill for at least two hours or overnight. While soup is chilling, place mint leaves and olive oil in a small food processor, blend on high until well combined. Remove from food processor and set aside until ready to serve soup.

Once soup is chilled, pour individual servings, top with a dollop of reserved Greek yogurt and teaspoonful of mint oil.

**Mango-Curry Chicken Salad

Add a touch of sweetness to this main-dish chicken salad with dried cranberries and walnuts. Cheese cubes boost both the protein and the calcium in this nutrient-packed salad.

Servings: 4

2 1⁄2 C. grilled skinless, boneless chicken breasts (1⁄2-inch pieces)

1⁄2 C. yogurt

1 tsp. curry powder

1⁄2 C. seeded and cubed mango

1 C. dried, sweetened cranberries

1⁄2 C. walnuts coarsely chopped

1⁄3 C. Mozzarella, cut into small cubes

Grill chicken breasts, cut into small pieces and set aside. In a medium bowl, blend yogurt and curry with a whisk and stir in chicken, mango, cranberries, walnuts and Mozzarella. Mix well and serve on lettuce leaves if desired.

**Cheese, Brussels Sprouts, Stuffed Mushrooms

Try this new spin on the classic spinach stuffed mushrooms by swapping Brussels Sprouts for the spinach and using ricotta cheese as the base replaces any need for breadcrumbs or egg.

Servings: 16

1 1⁄2 C. shredded Brussels Sprouts

3 strips bacon

1 (16-oz.) package whole baby bella mushrooms

1 C. shredded Italian cheese blend divided

3⁄4 C. ricotta cheese

1 Tbsp. minced garlic

1⁄2 tsp. Italian seasoning

1⁄2 tsp. salt

1⁄4 tsp. black pepper

2 Tbsp. butter

Preheat oven to 350 degrees. Over medium heat, place chopped bacon in a non-stick skillet and stir into an even layer. Add in the Brussels Sprouts. Saut? for about 15 minutes, until the bacon is crispy, and the sprouts are caramelized. While the bacon mixture is cooking, place ricotta and Italian cheese, reserving 1/4 cup of Italian cheese, and next four ingredients in a medium mixing bowl. Stir together until well combined. Mix in cooked bacon and Brussels Sprouts. De-stem and wipe clean the mushrooms. Place in a large rimmed baking sheets, making sure mushrooms are not touching. Fill each mushroom with a heaping spoonful of cheese mixture, then top each one with a sprinkle of the remaining Italian cheese blend. Cut butter into small pieces and distribute evenly in the bottom of the baking pan. Place pan in oven on middle rack. Bake for 30 minutes, or until tops are bubbly and golden brown. Garnish with fresh chopped parsley if desired.

**Chocolate Comfort Sipper

Enjoy this soothing warm chocolate beverage al fresco in the morning with breakfast or as an afternoon treat. Both the yogurt and the chocolate milk contribute high-quality protein to the drink. You can combine the ingredients and store in the refrigerator, and then heat in the microwave just before serving.

Servings: 3

1 C. prepared chamomile or chamomile lavender tea

2 (6-oz.) containers chocolate yogurt

1 C. chocolate milk

1 tsp. cocoa powder

2 packets sugar substitute

In a blender, combine tea, yogurt, milk, cocoa powder and sugar substitute. Cover and puree until frothy. Pour into three large microwave-safe mugs. Heat each mug in a microwave on high for 40 seconds or until froth begins to rise.