Picnic Ready: Delicious and Easy-to-Pack Recipes
Insulated Rattan Picnic Tote // Stainless Steel Snack Tray
From a romantic sunset on the beach to eating in the car between little league games, the picnic meal is a fun twist on the family meal, and LIY has you covered on ideas!
Two of our favorite ways to picnic? The snackle box + the veggie tray!
Insulated Rattan Picnic Tote // Stainless Steel Snack Tray
A new way to picnic! These stainless steel [bye bye plastic!] personal snack tray are the best to take on-the-go! Build your entire meal exactly how you [or your kiddos] like it! Add it to this Insulated Rattan Picnic Tote and you’re all set!
- Kiwi
- Strawberries
- Baby Carrots
- Hummus
- Pretzels
- PBJ Sandwich
Pesto Tortellini Skewers
Pesto Tortellini Skewers
-
20
oz
Refrigerated Tortellini Pasta
spinach and cheese or just cheese -
1/2
cup
Pesto -
4
oz
Sun Dried Tomatoes Jar, julienned - Small Skewers
-
Cook pasta to package instructions
-
Drain pasta once cooked and place in large bowl
-
Mix in pesto to coat pasta
-
Drain liquid from sundried tomatoes and place in small bowl
-
Skewer tortellini, tomato, tortellini, tomato, tortellini [repeat as much as you’d like]
Poppyseed Pasta Salad
Poppy Seed Pasta Salad
-
1
Box of any noodles [spaghetti noodles work great too!] -
1-2
Romaine hearts, washed and chopped -
1/2
Red onion, diced -
2
Large cucumbers, peeled and diced -
1
Red bell pepper, washed and diced -
1
Green bell pepper, washed and diced -
1
Large tomato, washed and diced -
1-2
Bottles of poppy seed dressing
-
Cook noodles, drain and rinse, then leave to cool in refrigerator – I like to prep the noodles at lunch time so they are nice and chilled by dinner time!
-
Once noodles have cooled, add all veggies! You don’t have to use the exact veggies – use anything that you like!
-
Add either 1 to 2 bottles on poppy seed dressing, depending on how saucy you want it to be!
-
Give it one final chill and you are ready to go!
-
Super great recipe to eat on its own or as a side throughout the week!
Snackle Box
- Snackle Box
- Mini Crackers
- Mini Pepperonies
- Cheese, Cubed
- Salami
- Pickles
- Olives
- Strawberries or other fruit
- Chocolate
Veggie Tray
- Veggie Tray
- Carots
- Peppers
- Celery
- Broccoli
- Cucumbers
- Any other vegetables of your choosing!
- Cheese cubes don’t hurt 😉
THE BEST VEGGIE DIP RECIPE:
- 1 Cup Mayo
- 1 Cup Sour Cream
- 1 Tbsp Minced Onion
- 1 Tbsp Parsley
- 1 Tbsp Dill Weed
- 1 Tbsp Farm Dust
Fruit Tray
- Fruit Tray
- Vanilla Bean Oat Milk Yogurt
- Pineapple
- Kiwi
- Watermelon
- Bananas
- Apples
Energy Protein Balls
Energy Protein Balls
-
1
cup
Rolled Oats -
1/2
cup
Mini Chocolate Chips -
1/2
cup
Creamy or Crunchy Peanut Butter -
1/3
cup
Honey -
1
tsp
Vanilla Extract
-
Mix all ingredients together in a large bowl
-
Roll dough into 24 balls – drop onto parchment paper and refrigerate or freeze for an hour
-
Store in your preferred container in the refrigerator and enjoy!
Mini Pancake Muffins
Mini Pancake Bites
Can also substitute your favorite pancake mix or recipe and follow the baking instructions or an easy to grab breakfast!
-
1
Cup
flour -
2
Tbsp
sugar -
1
tsp
baking powder -
1/2
tsp
baking soda -
1/2
tsp
salt -
3/4
Cup
buttermilk OR 2T Vinegar, fill with milk to 3/4 C. Let sit for 5 minutes. -
1
egg -
2
Tbsp
Butter Melted -
1/8
Cup
Water
-
Preheat oven to 350°. Prepare mini or regular muffin tin with cooking spray.
-
Whisk Flour, Sugar, Baking Powder, Baking Soda and Salt.
-
Add Buttermilk, Egg, melted Butter and Water.
-
Spoon into the prepared mini muffin pan, filling each cup 3/4 full.
-
Drop in blueberries, chocolate chips or any other desired ingredients.
-
Bake at 350° for 10 minutes if using a mini muffin tin, or 14 minutes for a regular muffin tin.
Monkey Bread Bites
Monkey Bread Bites
Breakfast or Dinner this easy to make Monkey Bread is hassle free, kiddo approved and so yummy!! Also, a great recipe for kiddos help!
-
1/2
Cup
sugar -
1
Tbsp
cinnamon -
2
cans of biscuits (I used off brand home style biscuits) -
1/2
Cup
butter (8 tablespoons) - cooking spray
-
Preheat oven to 350°. Grease muffin tin thoroughly
-
In a mixing bowl whisk together sugar and cinnamon.
-
Open containers of biscuits. On a cutting board, use a pizza cutter and cut each individual biscuit into 4.
-
Toss the dough pieces in the sugar/cinnamon mixture (there will be leftover cinnamon/sugar mixture).
-
Once dough pieces are coated start adding to muffin tin cups. Fill each cup until it’s about 2/3rds full.
-
Melt butter in a glass measuring cup or microwave safe bowl
-
Add the remaining cinnamon/sugar mixture to the melted butter. Stir until well mixed
-
Pour the butter mixture over dough in every muffin cup. About 2-3 tablespoons.
-
Place in oven and bake for 16-18mins
Healthy Strawberry Oatmeal Bars
Healthy Strawberry Oatmeal Bars
For the Crust & Crumble
-
6
tbsp
unsalted butter, melted -
1
cup
almond flour -
1/2
cup
cassava flour -
1 1/2
cups
regular oats (not the instant kind) -
1/2
cup
honey -
1/4
cup
brown sugar -
1
tsp
ground cinnamon - pinch salt
For the Strawberry Filling
-
2
cups
sliced fresh strawberries -
1
tbsp
fresh lemon juice -
1
tsp
vanilla extract -
1
tsp
cassava flour
-
Line the bottom of an 8×8 pan with parchment paper and spray with cooking spray for easy removal.
-
To make the crust & crumble, to a large bowl add melted butter, cassava flour, almond flour, regular oats, honey, brown sugar, ground cinnamon and salt. Mix until just combined, mixture should be a little crumbly. Scoop out 1 cup of the mixture and set aside, that will be your crumble.
-
Add the remaining mixture to the prepared pan. Spread the mixture out and using your fingers press into the bottom of the pan so the crust is in an even layer.
-
To make the Strawberry Filling: to a small bowl add strawberries, lemon juice, vanilla extract, and flour. Toss to combine.
-
Add the strawberry mixture on top of the crust and spread out evenly.
-
Evenly sprinkle the crumble mixture over the top of the bars.
-
Bake the bars for 40 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and serve.
Banana Bread Muffins
Make your favorite banana bread with a fraction of the bake time. No more uncooked centers, no more waiting an hour to taste that fresh baked goodness! I’ve been making this recipe with my kids for several years. Younger ones have a blast smashing the bananas with a potato masher and older ones get good practice measuring out these simple ingredients.
-
1/2
Cup
butter, softened -
1/2
Cup
brown sugar -
2
eggs, beaten -
4
bananas, crushed -
1 1/2
Cup
flour -
1
tsp
baking soda -
1/2
tsp
salt -
1/2
tsp
vanilla -
1
Cup
chocolate chips, optional
-
Preheat oven to 350°. Prepare mini or regular muffin tin with cooking spray.
-
Cream together Butter and Sugar.
-
In a separate bowl, mix together Flour, Baking Soda and Salt. Slowly mix into the Butter mixture.
-
Add Chocolate Chips if desired.
-
Spoon into the prepared mini or regular muffin tin, filling each cup 3/4 full.
-
Bake at 350° for 15 minutes if using a mini muffin tin, or 22 minutes for a regular muffin tin.
Overnight oat jars
Easy Overnight Oats
-
1/2
cup
oats -
1/2
cup
unsweetened vanilla almond milk -
1
dash
ground cinnamon -
1
TBSP
chia seeds -
1
TBSP
maple syrup -
1
handful
fresh blueberries -
1
handful
fresh raspberries
-
Place all ingredients in a jar with a lid.
-
Let is sit in the fridge overnight.
-
When you’re ready to eat, stir and enjoy!
