Pack a Picnic

Healthy, yummy finger food easily goes wherever you do.
Feb 06, 2013

Ages

5-7

Pack a Picnic

Feb 06, 2013

The sun is shining, birds are singing — spring has sprung! What better time is there to enjoy the great outdoors? With our kid-friendly, transportable finger foods, you can take your lunch or dinner with you for a delightful time anywhere. Your picnic can be elaborate, like a big birthday party in the park, or a more relaxed experience with the kids after, say, an invigorating hike to a place with a panoramic view. No matter your destination, it's important to bring plenty of liquids and energy-boosting foods. Try our creative and delicious treats. They're easy to store, carry, and eat on the go; plus they're power-packed with nutrition to keep your family prepared for the next exciting exploration.

Chicken Wraps

What you need:

  • 2 chicken breasts (6 to 8 ounces each)
  • Salt and pepper
  • 1 Tbsp olive oil
  • 1 cup sour cream or yogurt
  • 1 tsp mustard
  • 2 plum tomatoes, chopped
  • 1 ripe avocado, peeled, pitted, and chopped
  • 4 9-inch round wheat tortillas
  • 4 lettuce leaves (any kind)

What to do:

  1. Lightly season chicken with salt and pepper. Sauté in olive oil for 10 minutes or until done. Remove from heat and let cool. Slice chicken pieces lengthwise into long, thin pieces.
  2. In a mixing bowl, combine sour cream or yogurt, mustard, tomato, and avocado.
  3. Warm the tortillas slightly, one at a time, in the sauté pan, and then arrange them on a work surface.
  4. Spread the sour cream mixture (the sauce) on the tortillas.
  5. Arrange the slices of chicken on the sauce and lay a lettuce leaf on top. Roll up the tortillas from one side. Tuck the ends in to seal them up. When ready to serve, cut them in half at a slight angle. Makes 4 wraps.

 

Hummus Dip

What you need:

  • 1 16-oz. can of chickpeas
  • 2 Tbsp olive oil
  • ¼ cup lemon juice
  • 2-3 Tbsp tahini (optional)
  • 1 clove garlic, finely minced (optional)
  • ½ tsp salt
  • 1 tsp cold water
  • Paprika or chopped parsley (optional)

What to do:

  1. Rinse chickpeas in cold water. Pour into the bowl of a food processor.
  2. Add olive oil, lemon juice, tahini, garlic, salt, and cold water, and blend at high speed for about 2 minutes. With a rubber spatula, scrape down the sides and blend for a few more seconds. The hummus should be smooth and creamy. If more liquid is needed, add another 1 or 2 tablespoons of cold water or lemon juice. Taste it!
  3. Serve at room temperature or chill 1 hour. To add more flavor to your hummus, sprinkle on roasted pine nuts, chopped peanuts, curry powder, cumin, diced red pepper, or seasoned salt. Makes 6-8 servings.

 

Couscous Salad

What you need:

  • 1½ cups water
  • 1 cup couscous
  • 3 Tbsp olive oil
  • Juice of one lemon
  • ½ tsp grated lemon rind
  • 1 tsp diced green onion
  • 1 sprig fresh parsley, chopped
  • ¼ cup halved cherry tomatoes
  • 1cup diced cucumber or red or yellow peppers (optional)
  • ½ cup cubed cheese (Muenster, Cheddar, feta, or Swiss)
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste

What to do:

  1. In a 1½-quart saucepan, bring the water to a boil. Add couscous, stir, and cover. Remove from heat and let stand 5 to 10 minutes.
  2. Transfer the cooled couscous to a serving bowl, and stir with a fork to break up the lumps. Add remaining ingredients and stir. Season with salt and pepper to taste, and admire the colors! Cover and refrigerate. Makes about 6 servings.

Tip: To toast nuts in the oven, spread them out in one layer on a jelly roll pan. Bake at 350°F for 10 minutes, shaking or stirring them occasionally.

 

Coconut Orange Balls

What you need:

  • 1 cup mix of raisins and dates
  • 2 cups raisin bran cereal
  • ½ cup chopped nuts (pecans, almonds, walnuts, or peanuts)
  • 1 Tbsp orange zest, plus 1 teaspoon, divided
  • 3 Tbsp frozen orange concentrate
  • 3 Tbsp honey
  • 3 Tbsp cream cheese (about 1½ ounces)
  • 2 cups shredded coconut flakes

What to do:

  1. In a food processor, chop the raisins and dates into small pieces. Add raisin bran, chopped nuts, 1 tablespoon orange zest, orange concentrate, honey, and cream cheese. Continue pulsing, chopping, and mixing ingredients until a soft dough is formed.
  2. In a shallow bowl, mix the teaspoon of orange zest with the coconut.
  3. With a teaspoon, scoop up small amounts of the dough and roll into 1" balls. Roll the balls in the coconut mixture.
  4. Refrigerate at least 1 hour in an airtight container. Makes about 3 dozen balls

Tip: For added crunch, lightly toast the orange zest and the coconut on foil for 15 minutes at 350°F.

Raising Kids
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