The Perfect Picnic

We've got tons of delicious ideas for salads and sandwiches that travel well, taste great, and are totally appealing to kids.

Make 2 Super Sandwiches and Unfried Chicken

1. Roasted Vegetable Ciabatta

Roasted Vegetable Ciabatta

You can substitute any grilled vegetable for the yellow squash.

Heat oven to 400 degrees F. In a bowl, toss together 2 sliced yellow squash and 2 tsp. olive oil. Spread on a foil-lined baking sheet, and bake 30 minutes until soft. Slice open 1 loaf of ciabatta bread (or a baguette). Spread the top and bottom halves with 1 pkg. (4 oz.) garlic-and-herb cream cheese. Layer 1 drained jar (7 oz.) roasted red peppers, 2 cups fresh baby-spinach leaves, and the cooked squash on bottom half.

Wrap entire sandwich in plastic wrap or foil. To serve, cut into crosswise slices at picnic. Makes 6 servings.

Nutrition per serving: 209 cal; 6g protein; 14g fat; 24g carb; 25mg calcium; 3g fiber.

2. Monster Sub to Share

Monster Sub to Share

We made a submarine sandwich special by using homemade relish instead of mustard and mayo.

In a food processor, combine 2/3 cup green olives stuffed with pimento, 8 pitted kalamata olives, 1/2 cup diced celery, 2 Tbs. diced red onion, 1/2 tsp. oregano, 2 Tbs. olive oil, and 1 minced garlic clove. Pulse mixture several seconds to coarsely chop. Slice open an 18-inch baguette lengthwise. Spread half of olive relish on the bottom of the baguette, then layer on 1/4 pound ham, 1/4 pound salami, and 1/4 pound provolone cheese. Spread remaining relish on cheese, and top with bread. Wrap entire sandwich in plastic wrap or foil. Cut into crosswise slices at picnic. Makes 6 servings.

Nutrition per serving: 357 cal; 16g protein; 22g fat; 23g carb; 193mg calcium; 2g fiber.

Try 1 Big Basket of Unfried Chicken

Cornflakes make the perfect crispy coating for our healthy baked chicken.

In a large freezer-weight resealable plastic bag, combine 2 cups buttermilk, 2 tsp. red hot-pepper sauce, and 1 tsp. salt. Add 1 pkg. (1 1/2 pounds) skinless drumsticks, 1 pkg. (1 1/2 pounds) skinless thighs, and 1 pkg. (1 1/2 pounds) skinless breasts. Turn bag to coat chicken well. Refrigerate overnight. Heat oven to 425 degrees F. In a shallow bowl, combine 2 cups cornflake crumbs, 1/2 cup cornmeal, and 1 tsp. salt. Drain chicken well and coat with crumbs. Place on foil-lined baking sheet and spray with vegetable cooking spray. Bake 40 minutes. To keep crust crispy, let chicken cool completely before packing in a container with a tight-fitting lid or wrapping in foil. Makes 6 servings.

Nutrition per serving: 495 cal; 57g protein; 9g fat; 43g carb; 75mg calcium; 1g fiber.

Parents Are Talking

Add a Comment