Picnic Recipes (Most Popular)
At our favorite deli, there's a very pickly mayo free coleslaw that tastes good with everything. I recreated it to eat at home, and it's a great side dish to grilled foods, or sandwiches. I also like having a cup with diced chicken or a can of tuna mixed in, for lunch. It keeps about a week in the refrigerator, and it develops in flavor as it sits. I use a mandolin to shred all the ingredients right into the bowl. Sometimes I vary the seasonings with ginger and garlic, for an Asian flavor. It's great for a picnic, because it can be kept at room temp all day, and gets better with standing.
"These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!!!"
A light, fresh spring time treat that remind you of strawberry fields and days spent relaxing in the sun
from www.wheatfoods.org. with some tweaks.
I'm still experimenting with it.
Recipe courtesy EatingWell.com
Modified by using chicken breasts instead of legs & thighs.
The entire amount of the buttermilk mixture & flour are not really used.
Pleasing to the eye and the tummy.
Please note ingredient says Cider Vinegar but I USE ***RED WINE VINEGAR***
I couldn't find nutritional info for the red. I think you will LOVE this. Very fresh, spicy, tangy and addicting. Doing this for a picnic?
Tip: DO NOT THAW THE CORN! It will thaw by the time you need it and help keep the salad cool!
Hint: If you can't find the canned "diced tomatoe & green chillies" simply substitute w/one tomatoe and another quarter of that jalapeno pepper.
Great to prepare the night before a picnic :)
Best part of this recipe is it's not an exact science. Eyeball it and play w/the vinegars! I prefer more cilantro & jalapeno for a more "Mex" and less "Tex" taste!
Taken from the packaging, this is a tasty slaw that I use all the time. I have made substitutions by using lowfat mayonnaise and Splenda instead of sugar.
Addictive and so filling... high protein, and lots of flavor and texture. Perfect served on a hearty bread.
Boil salted water and cook 16 oz penne pasta for about 11 minutes. During the last minute add block of frozen spinach. Drain. Add softened cream cheese and blend, then add chicken. Sprinkle 1/2 package of powdered Blue Cheese Dip Mix on the pasta mixture. Set aside. Saute diced celery and onion (It should be about 1 1/2 cups) in 1 T olive oil. Add to pasta mixture and use Chicken Wing Sauce to taste. I used 2 TBSP. Mix rermaining Blue Cheese mix with 1/2 1% milk and pour over mixture in casserole dish. Top with shredded cheese.
Set oven to 350 and bake covered for about 30 min. Uncover and allow cheese to brown somewhat.
Crisp Garden Veggies, Iceberg Lettuce, Tomato, Cucumber, Red Onion tossed in honey Mustard Dressing