Jen-L
05-22-2002, 03:47 PM
Post your summer picnic recipes and ideas!! If you know the points or nutritional info, include that also! I am sure we will all need these recipes and ideas and the summer rolls in.
WW Clubs and Groups - Summer Picnic Recipes
View Full Version : Summer Picnic Recipes
Horsey girl
05-22-2002, 03:54 PM
Fresh Salsa
OK - this is a summer must for me - I LOVE IT! And the great thing is you can adapt it to your own tastes or how big a batch you need.
Ingredients
Chopped fresh tomatoes (2 or 3)
Chopped fresh onion (1/2 an onion or more depending on taste)
Fresh Cilantro (I put in lots at least 1/4 cup chopped)
1 tsp Cumin
2 tsp Lemon juice
Mix it all together and let it sit for a bit before using. It will keep for a couple of days but tastes best the same day.
KT :)
OK - this is a summer must for me - I LOVE IT! And the great thing is you can adapt it to your own tastes or how big a batch you need.
Ingredients
Chopped fresh tomatoes (2 or 3)
Chopped fresh onion (1/2 an onion or more depending on taste)
Fresh Cilantro (I put in lots at least 1/4 cup chopped)
1 tsp Cumin
2 tsp Lemon juice
Mix it all together and let it sit for a bit before using. It will keep for a couple of days but tastes best the same day.
KT :)
TonyaLyn
05-22-2002, 04:36 PM
This is my summer dinner staple....
Italian Chicken salad
colored rotel noodles (a bag, cooked as directed)
cubed, boneless, skinless chicken breast, cooked (usually 2 decent sized breasts)
1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup sliced carrot
(any other veggies, you wish to add)
1/2 cup or so of FF italian dressing
mix all ingredients together.
This tastes best after sitting in the fridge for a couple hours, even better the next day.
I figure it is 4 pts. or so per cup, if even that.
Italian Chicken salad
colored rotel noodles (a bag, cooked as directed)
cubed, boneless, skinless chicken breast, cooked (usually 2 decent sized breasts)
1/4 cup green pepper, diced
1/4 cup onion, diced
1/4 cup sliced carrot
(any other veggies, you wish to add)
1/2 cup or so of FF italian dressing
mix all ingredients together.
This tastes best after sitting in the fridge for a couple hours, even better the next day.
I figure it is 4 pts. or so per cup, if even that.
WinterGirl
05-23-2002, 10:00 AM
My summer dinner staple is a variation on Tonya's. My family calls this Italian Garden Salad. I never use exact measurements but I really load on the veggies so I figure it to be between 3 and 4 points a cup.
1 box colored rotel noodles (cooked per directions)
1 to 2 servings turkey pepperoni cut into quarters
red pepper
green pepper
cucumber
tomato
celery
chop up those and any other veggies you'd like
toss with FF Italian Dressing and refrigerator for several hours
1 box colored rotel noodles (cooked per directions)
1 to 2 servings turkey pepperoni cut into quarters
red pepper
green pepper
cucumber
tomato
celery
chop up those and any other veggies you'd like
toss with FF Italian Dressing and refrigerator for several hours
TonyaLyn
05-23-2002, 10:03 AM
Winter ~ I have got to try that with turkey pepperoni, I never thought of that! :D
aaronsmom
06-01-2002, 01:30 PM
Along the pasta salad line, if you're looking for a variation, try this:
1 lb b/s chicken breast
1 pkg shells or rotelle or whatever pasta you like
chopped onion, to taste
chopped red pepper, to taste
chopped cucumber, to taste
halved grape tomatoes, to taste
chopped celery, to taste
chopped carrots, to taste
8 Tbsp Light Done Right Classic Ceasar (3 Cheese Ranch would be good too)
Sprinkle chicken with salt, pepper, and oregano. Grill until done. Slice across the grain thinly. Cook pasta until al dente, then rinse under cold water until cool. Toss, chicken, pasta, veggies, and dressing in a giant lidded tupperware bowl (just put the cover on and shake it up). Just before serving, sprinkle with 1 tbsp grated Parmesan Cheese. This does have 8 pts per serving, but it is a whole meal. It's a great summer supper when you can't stand the thought of lighting a burner in the kitchen.
1 lb b/s chicken breast
1 pkg shells or rotelle or whatever pasta you like
chopped onion, to taste
chopped red pepper, to taste
chopped cucumber, to taste
halved grape tomatoes, to taste
chopped celery, to taste
chopped carrots, to taste
8 Tbsp Light Done Right Classic Ceasar (3 Cheese Ranch would be good too)
Sprinkle chicken with salt, pepper, and oregano. Grill until done. Slice across the grain thinly. Cook pasta until al dente, then rinse under cold water until cool. Toss, chicken, pasta, veggies, and dressing in a giant lidded tupperware bowl (just put the cover on and shake it up). Just before serving, sprinkle with 1 tbsp grated Parmesan Cheese. This does have 8 pts per serving, but it is a whole meal. It's a great summer supper when you can't stand the thought of lighting a burner in the kitchen.
aaronsmom
06-01-2002, 01:32 PM
Oh yeah, makes four servings. Oopsie...:dizzy:
WinterGirl
06-06-2002, 04:59 PM
Made this for ltoday's lunch and it was delicious!
1 med apple (1 pt)
1 celery stalk
2 TBSP Raisins (1 pt)
1 TBSP Sunflower Seeds (1 pt)
1/2 c Drained Pinapple Tidbits (1 pt)
2 TBSP FF Miracle Whip (.5 pt)
2 TBSP FF Vanilla Yogurt
1 TBSP Pinapple Juice
Mix everything together and enjoy. (I didn't count the yogurt because I had the rest of the container for breakfast and counted the whole 2 pts then.)
1 med apple (1 pt)
1 celery stalk
2 TBSP Raisins (1 pt)
1 TBSP Sunflower Seeds (1 pt)
1/2 c Drained Pinapple Tidbits (1 pt)
2 TBSP FF Miracle Whip (.5 pt)
2 TBSP FF Vanilla Yogurt
1 TBSP Pinapple Juice
Mix everything together and enjoy. (I didn't count the yogurt because I had the rest of the container for breakfast and counted the whole 2 pts then.)