Hey munchies summer is just around the corner and this time of year I get a lot
of requests for potluck ideas, cookout recipes, on-the-go lunches, and so on. So I
thought it would be fun to share a variety of dishes that are very
versatile in the form of a picnic menu. Of course you don't need to use them for
a picnic but I thought it was a fun way to present the recipes. All of these items
are intended to be eaten cold or at room temperature so you don't need to worry
about heating them up which makes them perfect for a picnic or potluck. The first picnic basket
item is going to be my caprese skewers. For this recipe you will need
heirloom or cherry tomatoes, mozzarella balls, and basil leaves. Grab a wooden
skewer and load it up with your ingredients as you'd like.
Look how beautiful and delicious. It looks just like summer on a stick.
Transfer your skewers into a mason jar and then seal it up to take it on the go.
And it wouldn't be a complete caprese without some balsamic, so I am packing
mine in a little to go container to drizzle on top or dip at the time of
eating. Next let's make my rainbow macaroni salad. For this recipe you will need
cooked elbow noodles; red, green, and orange bell peppers or whatever you'd like; mini
cucumbers; corn; green onion; parsley; jalapeno seeded if desired; yogurt you
can use Greek for added protein and creaminess or you can use dairy
free like soy or coconut yogurt if you prefer Vegan just make sure that you
get a plain flavored one and if you aren't a yogurt fan then sour cream or
mayonnaise will work just fine;
Dijon mustard; lemon juice; and salt and pep. So you'll see a lot of veggies
are listed as ingredients that's because whenever I make a pasta dish whether
it's warm or cold I love to volumize. I pretty much add equal parts or more
veggies to the pasta. This bulks up the dish and we can enjoy carb filled dishes
knowing there's more nutrition to them than just pasta thanks to the beautiful
colorful veggies.
In a large mixing bowl add your yogurt, mustard, lemon juice, and salt and pep.
Mix to combine. Then you simply add all the rest of your ingredients and toss to
coat. Transfer to a large mason jar or whatever you want to store your picnic
items, in seal it up, and it's ready to go. Next let's make my creamy avocado
chicken salad. For this recipe you will need pulled or chopped chicken, avocado,
yogurt again Greek, dairy-free, or sour cream are fine, celery, red onion, cilantro,
lime juice, garlic powder, and salt and pep. In a large mixing bowl adding in your avocado
and mash it on up. Then you could add your yogurt, lime juice, garlic powder, and
salt and pepper. Mix well to combine. Then simply add the rest of your ingredients
and toss to coat. Transfer to a mason jar, steal it up, and you're good to go.
Every picnic needs a little bit of fruit and this is an easy one,
frozen grapes. Take some washed grapes pick them from their stems and place
them into a freezer bag. Then you can transfer to the freezer overnight. When
it's time to go take out those bad boys and enjoy. Frozen grapes are such a delicious
and refreshing summer treat. It's also fun to do this with blueberries. Lastly
we cannot forget about dessert, my nutella stuffed strawberries using
homemade vegan Nutella. For my homemade Nutella you will need hazelnuts, cocoa
powder, maple syrup, almond milk, coconut oil, vanilla, and salt.
First we gotta toast up our hazelnuts. I transfer them onto a baking sheet and
place them into the oven preheated to 400 degrees Fahrenheit for about six to
eight minutes. Allow to cool slightly and then into your food processor you can
add in those toasted hazelnuts along with your other ingredients. Blend it up well
until combined.
You may need to add a little bit of extra almond milk depending on how thick or thin
you want your homemade Nutella to be. Let it run for about five minutes scraping down the
sides along the way.
Next, it is time to stuff the strawberries. Now you could of course
just spoon the Nutella in but I am getting a little bit fancy here for our
picnic. Grab a piping bag clip the end off and place in icing tip inside. Fold it over and
place the bag into a glass-like so to hold up straight and then you can fill
it with your homemade Nutella. Next you grab your strawberry
pick off the leaves and I
I'm using this nifty little strawberry holer to pull out the center but of
course a paring knife would work just as well. Use your piping bag to load your strawberry
up with Nutella by putting pressure on the back end of the bag and then
releasing at the top. To take these on the go grab an old egg carton and place
in each strawberry. Isn't that so cool? Thank you pinterest. Close it up and it's ready to
go easy peasy. So that is my summer picnic menu for today. You've got a well-rounded
healthy meal that is refreshing easy to pack on the goal and it can all be
served cold so you don't have to stress about warm food. Can I get a thumbs up for
that? Don't forget to comment below and let me know which of these recipes you
are most excited to try and tag me on social if you try out these or any of my
recipes. If you want to learn more about prepping and storing food efficiently
and effectively I encourage you to check out my meal prep a beginner's guide
ebook and if you use the code PICNIC at mindovermunch.com/ebooks you can get 10% off any
ebook or package of your choice for the next 48 hours. Also all of these recipes are
available in the PDF download in the description below so you can download it
for your convenience I hope you enjoy. Have a wonderful week I will see you next
Thursday and remember it's all a matter of Mind Over Munch.