Picnic Recipes (Most Popular)
This is a very low carb, easy, tasty sandwich stuffer. NOT low fat, so please don't comment about that - we low carbers do not avoid fat, we embrace it! :-) Try it on my recipe (listed on spark) for flax sandwich rolls with lettuce, tomato, and a slice of onion. Enjoy and please comment if you make it!Submitted by REBECCAFRIEDMAN
This is a slight tweaking of a recipe I found on restaurantwidow.com. I tried to minimize the salt to keep the sodium levels in check. It came out delicious! My 5-yr-old couldn't stop eating them, when I made it for the first time yesterday, and she is already begging me to make it again. They are the perfect snack because they are full of nutrients with hardly any calories; they taste delicious, and have a very satisfying crunch. If you've never tried kohlrabi, you don't know what you're missing!Submitted by BESEVEN
This is just a very basic chicken salad for topping off greens or slapping between a couple slices of bread. It's a basic recipe which, in the past, I've done with much more mayo - the milk thins out the mayo and helps spread the flavor out in this variation. Adding dried cranberries or chopped nuts makes it even better, but doing that, one should remove the relish and add a little more milk (maybe up it to 3 tablespoons of milk). This is a -big- recipe because it keeps for many days in a sealed container.Submitted by LADYPIXEL
Here is a lovely vinaigrette that I have come across during my travels in France and perfected myself. It's definitely tangy and fresh. If you love garlic this vinaigrette is perfect. Serve it with a simple baguette and a bit of cheese, pour on your salads, or dress your meat with it.Submitted by SWEETMOYA
This is a recipe modified from something I invented a long time ago, back when I did survival training. The original "recipe" was squirrel meat, browned on hot rocks, along with cattail roots, wild-grown carrots (probably an old farm), one mint leaf, some wild spices, and water. I'm sure there was some ash and flies in there somewhere; that's what you get when you make stew on rocks and an uncovered metal container over an open fire. Don't worry; this recipe doesn't contain anything gross.
SparkPeople doesn't have mint, cattail roots, or squirrel as ingredients. Since most of you don't live near wetlands with cattails and you can't buy squirrel meat anyway, I substituted a parsnip and a large (3/4 pound) potato for the cattails and beef chuck for the squirrel. You can use any meat you like. I've seen goat, lamb, and other red meats in stores; go wild!
Please comment, including how many servings you get (I guess-timated four cup-plus servings) and how well it tastes with different combinations of meat and spices. It isn't for everyone, but many will like it.