Kayla | 
07 24th, 2010| 
Today Is a beautiful day! So I am headed to one of my favorite places with my two favorite little friends! An outing to the lake with my boys sounds just about right! But what to bring for lunch??????
In my search to spice up the picnic basket I came across some really great articles & recipes that should help you have an amazing picnic of your own.
In my Basket
- Juice boxes for the kids
- Club sandwiches
- Pretzels
- Wheat Crackers
- Cream Cheese
- My sisters home made canned Bruichito
- Spring Water for me
- Grapes
- Napkins & Baby Wipes
- Blanky
- Portable radio
- Favorite Books
- Ball & Glove
Mix all these together with the ones you love and enjoy! I try to keep it simple and focus more energy on the time and the people than the meal. I found after many failed attempts to create the perfect picnic scene that the best days will unfold with little planning on your part. AS long as there is a little something for everyone and a fun activity help them work up their appetite you can ensure a wonderful picnic!
From Some Others Baskets
On Next
Monday, July 26, 10:00AM/7:00AM et/pt
Asian Chicken Salad From The Food Network Canada
Ingredients
The Dressing
- Juice of 2 limes
- 2 tablespoons soy sauce
- Dash hot sauce
- Dash sesame oil
- 2 tablespoons honey
- 1/4 cup peanut butter
The Salad
- 1 small bundle of rice vermicelli noodles
- 2 cooked chicken breasts, shredded
- 1 cup snow peas, thinly sliced
- 1 carrot, peeled and shredded
- 1 bunch cilantro, leaves picked
- 4 large rice paper wrappers, soaked until soft
Directions
The Dressing
- Whisk the dressing ingredients together until they form a smooth dressing.
The Salad
- Cover the noodles with boiling water.
- Soak until noodles are softened. Drain noodles well.
- Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
- Add dressing and toss well.
- Place a softened rice paper wrapper onto a kitchen towel and blot dry.
- Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
- Fold edge over the filling, and then fold in the two ends.
- Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.
NY Times 101 Picnic Dishes
I copied a few for you but check the link for all the rest! There were tons
http://www.nytimes.com/2008/07/02/dining/02mini.html?_r=1
1 BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.
2 PESTO CHICKEN ROLLS Season and grill chicken cutlets. Brush lavash or any other wrap-type bread with pesto; layer with the chicken, sun-dried tomatoes and arugula; roll up and cut on the bias.
3 CURRIED EGG SALAD Make egg salad with hard-cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple.
4 TOMATOES AND PEACHES Toss together sliced seeded tomatoes and peaches, along with thinly sliced red onion and chopped cilantro or rosemary. Dress at the last minute with olive oil, lemon juice, salt and pepper.
5 ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! lettuce and tomato on the side. Potato chips are mandatory.
So whether you are headed to the high country or the beach I hope you have a wonderful day and you enjoy the people & your food as much as I do!
Picnic Blessings
A colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.
While your child would no doubt enjoy diving into a meal of sticky sweet fruit leather, this guilt-free version offers nutrients and energy to keep her going for the second half of the school day.
This kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with jarred marinara sauce (if your child won’t object, add chopped steamed broccoli or spinach to the sauce.) Sprinkle pre-shredded part-skim mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.
