A Summer Picnic Today for Lunch / Dinner

https://www.tasteofhome.com/collection/summer-recipes-to-pack-in-your-picnic-basket/

Grilled Lemon Chicken

Ingredients

• 3/4 cup thawed lemonade concentrate

• 1/3 cup soy sauce

• 1 garlic clove, minced

• 1 teaspoon seasoned salt

• 1/2 teaspoon celery salt

• 1/8 teaspoon garlic powder

• 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up

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Directions

• In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture.

• Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.

Nutrition Facts 5 ounces cooked chicken: 320 calories, 17g fat (5g saturated fat), 104mg cholesterol, 504mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 34g protein.

Picnic Fruit Punch

Ingredients

• 8 cups cranberry juice

• 3 cups pineapple juice

• 3 cups orange juice

• 1/4 cup lemon juice

• 1 liter ginger ale, chilled

• 1 medium navel orange, sliced

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Directions

• In a large container, combine juices; refrigerate. Just before serving, transfer to a punch bowl; stir in ginger ale and orange slices.

Nutrition Facts 1 cup: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 27g carbohydrate (26g sugars, 0 fiber), 1g protein.

18 Servings

Ingredients

• 1 package (16 ounces) penne pasta

• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

• 1 medium sweet red or green pepper, julienned

• 2 plum tomatoes, halved lengthwise and sliced

• 1 bunch green onions, sliced

• 4 ounces Monterey Jack cheese, julienned

• 4 ounces part-skim mozzarella cheese, julienned

• 4 ounces brick or provolone cheese, julienned

• 4 ounces thinly sliced hard salami, julienned

• 3 ounces thinly sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1 to 2 tablespoons minced chives

• BASIL VINAIGRETTE:

• 2/3 cup canola oil

• 1/3 cup red wine vinegar

• 3 tablespoons minced fresh basil or 1 tablespoon dried basil

• 1 garlic clove, minced

• 1/4 teaspoon salt

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• Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.

• In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Test Kitchen TipsTo keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over). A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S. Check out 25 pasta salad recipes Grandma used to make. Nutrition Facts 1 cup: 248 calories, 18g fat (5g saturated fat), 24mg cholesterol, 431mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 9g protein.

Yogurt Berry Parfaits

Ingredients

• 2 cups old-fashioned oats

• 1/2 cup pecan halves

• 1/2 cup sliced almonds

• 1/4 cup sunflower kernels

• 1/2 cup packed brown sugar

• 1/2 teaspoon salt

• 1/4 cup butter, cubed

• 1/4 cup honey

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 1/2 cup dried cherries

• 1/2 cup dried blueberries

• PARFAITS:

• 2 cups fresh blueberries

• 2 cups fresh raspberries

• 2 cups chopped fresh strawberries

• 4 cups honey Greek yogurt

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Directions

• Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat.

• Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit.

• In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.

Nutrition Facts 1 parfait: 590 calories, 27g fat (11g saturated fat), 42mg cholesterol, 294mg sodium, 81g carbohydrate (55g sugars, 9g fiber), 10g protein.

Balsamic Three-Bean Salad

Ingredients

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces

• 1/2 cup balsamic vinaigrette

• 1/4 cup sugar

• 1 garlic clove, minced

• 3/4 teaspoon salt

• 2 cans (16 ounces each) kidney beans, rinsed and drained

• 2 cans (15 ounces each) cannellini beans, rinsed and drained

• 4 fresh basil leaves, torn

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Directions

• Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.

• In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Nutrition Facts 3/4 cup: 190 calories, 3g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 33g carbohydrate (8g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 very lean meat, 1 vegetable, 1/2 fat.

Strawberry, Cucumber & Honeydew Salad

Ingredients

• 1 container (16 ounces) fresh strawberries, halved

• 1 English cucumber, halved lengthwise and cut into 1/4-inch slices

• 1 cup cubed honeydew melon (1/2-inch pieces)

• 3 tablespoons honey

• 2 tablespoons lime juice

• 1 teaspoon grated lime zest

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Directions

• In a large bowl, combine strawberries, cucumber and honeydew. Chill until serving.

• In a small bowl, whisk the remaining ingredients. Just before serving, drizzle over strawberry mixture; toss gently to coat.

Nutrition Facts 3/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

Greek Deli Kabobs

Ingredients

• 1 pound part-skim mozzarella cheese, cut into 48 cubes

• 24 fresh broccoli florets (about 10 ounces)

• 1/2 cup Greek vinaigrette

• 24 slices hard salami

• 2 jars (7-1/2 ounces each) roasted sweet red peppers, drained and cut into 24 strips

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Directions

• In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight.

• Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.

Nutrition Facts 1 kabob: 109 calories, 7g fat (4g saturated fat), 19mg cholesterol, 374mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

Giant Lemon Sugar Cookies

Ingredients

• 1 cup unsalted butter, softened

• 1-1/2 cups sugar

• 1/2 cup packed brown sugar

• 2 large eggs, room temperature

• 1-1/2 teaspoons grated lemon zest

• 2 tablespoons lemon juice

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon cream of tartar

• 4 teaspoons coarse sugar

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Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon zest and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.

• Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.

• Bake until light brown, 12-15 minutes. Remove from pans to wire racks to cool completely. Store in airtight containers.

Test Kitchen TipWant a stronger lemon flavor? Add 1/4 to 1/2 tsp of lemon extract to give these a boost.

Nutrition Facts 1 cookie: 340 calories, 14g fat (8g saturated fat), 65mg cholesterol, 147mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.

Slow Cooker Party Mix

Ingredients

• 4 cups Wheat Chex

• 4 cups Cheerios

• 3 cups pretzel sticks

• 1 can (12 ounces) salted peanuts

• 1/4 cup butter, melted

• 2 to 3 tablespoons grated Parmesan cheese

• 1 teaspoon celery salt

• 1/2 to 3/4 teaspoon seasoned salt

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Directions

• In a 5-qt. slow cooker, combine cereals, pretzels and peanuts. Combine the butter, cheese, celery salt and seasoned salt; drizzle over cereal mixture and mix well. Cover and cook on low for 1 to 1-1/2 hours, stirring every 20 minutes. Serve warm or at room temperature.

Nutrition Facts 3/4 cup: 237 calories, 14g fat (3g saturated fat), 8mg cholesterol, 532mg sodium, 22g carbohydrate (2g sugars, 4g fiber), 8g protein.