Just Sandwiches?: Get Beautiful Homemade Recipes for Picnics

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Just Sandwiches?: Get Beautiful Homemade Recipes for Picnics

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  • Just Sandwiches, Get Beautiful Homemade Recipes for Picnics

Table of contents :
Homemade Picnic Recipes
Recipe 1: Miniature Sandwiches
Recipe 2: Precooked Chili Pizza
Recipe 3: Cheese Square on Graham Crust
Recipe 4: No Bake Pretzel Cookies
Recipe 5: Yummy Cold Quinoa Salad
Recipe 6: Tuna and Apple Salad Sandwiches
Recipe 7: Prosciutto and Veggie Skewers
Recipe 8: Greek Feta Cheese Salad Option
Recipe 9: Peanut Butter and Banana Quesadillas
Recipe 10: Cranberry Lemonade
Recipe 11: Carrot and Peach Smoothie
Recipe 12: Tomatoes, Peppers and Cheese Salad in Marinade
Recipe 13: Multiple Bean Salad
Recipe 14: Spicy Devil Eggs
Recipe 15: Green Hummus Dip
Recipe 16: Fruit and Fried Chicken Wraps
Recipe 17: Broccoli Salad Delicious Recipe
Recipe 18: Sweet Potatoes Marinated Salad
Recipe 19: Fruit and Pasta Salad
Recipe 20: Super Grapevine Leaves
Recipe 21: Asian Turkey Wraps
Recipe 22: Berries Cupcakes
Recipe 23: Grapefruit Punch
Recipe 24: Picnic Egg Salad Sandwiches
Recipe 25: Scrumptious Chicken Salad
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Just Sandwiches? Get Beautiful Homemade Recipes for Picnics  

BY MOLLY MILLS Copyright © 2019 by Molly Mills

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Table of Contents Homemade Picnic Recipes Recipe 1: Miniature Sandwiches Recipe 2: Precooked Chili Pizza Recipe 3: Cheese Square on Graham Crust Recipe 4: No Bake Pretzel Cookies Recipe 5: Yummy Cold Quinoa Salad Recipe 6: Tuna and Apple Salad Sandwiches Recipe 7: Prosciutto and Veggie Skewers Recipe 8: Greek Feta Cheese Salad Option Recipe 9: Peanut Butter and Banana Quesadillas Recipe 10: Cranberry Lemonade Recipe 11: Carrot and Peach Smoothie Recipe 12: Tomatoes, Peppers and Cheese Salad in Marinade Recipe 13: Multiple Bean Salad Recipe 14: Spicy Devil Eggs Recipe 15: Green Hummus Dip

Recipe 16: Fruit and Fried Chicken Wraps Recipe 17: Broccoli Salad Delicious Recipe Recipe 18: Sweet Potatoes Marinated Salad Recipe 19: Fruit and Pasta Salad Recipe 20: Super Grapevine Leaves Recipe 21: Asian Turkey Wraps Recipe 22: Berries Cupcakes Recipe 23: Grapefruit Punch Recipe 24: Picnic Egg Salad Sandwiches Recipe 25: Scrumptious Chicken Salad About the Author Don't Miss Out!

Homemade Picnic Recipes

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Recipe 1: Miniature Sandwiches

These sandwiches will brighten your day and your picnic. The contrast of white and brown when serving is pretty awesome. The filling is also very tasty and unique. You have to try it. List of Ingredients: 6 slices sourdough bread 6 slices rye bread 1 package cream cheese (room temperature) ¼ cup chopped sundried tomatoes 2 Tablespoons chopped fresh basil 3 tablespoons sour cream 2 tablespoons chopped walnuts

Salt, pepper Yield: 4 Cooking Time: 15 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: In a mixing bowl, combine the cream cheese, sour cream, chopped sundried tomatoes, fresh basil and salt, pepper. Mix very well and taste, adjust the seasonings as needed. Also add the walnuts next and mix again. Next, cut off all the crusts off of all the bread slices. Time to assemble next! Lay the bread on flat surface and start spreading the cream cheese mixture equally. Then cut into squares or triangles and place in a container or plastic bag.

Recipe 2: Precooked Chili Pizza

If you don’t mind eating pizza cold or room temperature, than you will definitely enjoy this one on your next picnic. I know I have eaten many cold pizza slices, and fully enjoyed them, so it’s up to you! List of Ingredients: 1 cup chili (meatless) ½ package cream cheese with chives 1 chopped green onion 1 cup shredded Mozzarella cheese 1 or 2 flatbreads Yield: 2-4 Cooking Time: 40 minutes

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Instructions: Preheat oven to 375 degrees F. Using small individual flatbreads or a large one to share, spread the cream cheese with chives equally. Add the chili you have chosen, use your homemade recipe or a canned one. The choice does not matter. Add the green onion on top. Finally sprinkle a layer of Mozzarella shredded cheese. Bake in the oven for 20 minutes so until the cheese is completely melted. Of course, you have to plan ahead, because you cannot pack your hot pizza, or actually you could if you have one of these containers to keep it warm. You could also do as I do and simply cook it ahead and just be okay eating it cold. Make sure you do bring the accessories you need to cut the pizza or simply use your hands to separate the dough. Enjoy!

Recipe 3: Cheese Square on Graham Crust

This is a fun way to bring the cream cheese pie or cake to the picnic. The Cheese squares require many steps, but it’s totally worth it. Be sure to follow them and enjoy these squares with your lucky friends joining your picnic! List of Ingredients: Crust/bottom 24 honey graham cookies ¼ coconut palm sugar ½ cup unsalted butter Pinch salt Pinch cinnamon Filling

2 packages low fat cream cheese (room temperature) ½ cup white sugar 2 eggs 1 teaspoon vanilla extract 2 tablespoons coconut flour Yield: 12+ Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Preheat the oven to 375 degrees. I highly suggest to prepare these treats the day before your picnic so they can be refrigerated overnight. Grease a square dish and set aside for now. Prepare the crust first by placing all the listed ingredients into the food processor: graham cookies, coconut plan sugar, and butter, salt and cinnamon. Place the crust mixture into the dish and press firmly, cook in the oven for 15 minutes. Remove and let it cooled down. Meanwhile, prepare the cream cheese mixture. Use the cream cheese, white sugar and eggs with vanilla extract and combine. Using an electric mixer and whip until it’s creamy enough. Pour into the cooled down crust and then bake again for another 20 minutes. Remove from the oven and cool down completely before cutting into squares and refrigerate until ready to be packed for the picnic.

Recipe 4: No Bake Pretzel Cookies

These cookies are awesome! The mix of sweet and salty is a pretty amazing taste and the fact that I don’t need to turn on the oven to bake cookies, is certainly a plus. If you agree, follow the recipe… List of Ingredients: 1 cup salty pretzels sticks (crushed) ½ cup unsalted butter (room temperature) 1 cup all-purpose flour ¼ cup almond flour ½ teaspoons almond extract 1 Pinch salt ½ cup chopped walnuts ½ cup brown sugar

2 Tablespoons almond milk Yield: 12+ Cooking Time: few hours AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: First of all, let’s make the cookie dough. In a mixing bowl, combine both flours, walnuts, salt and sugar. Next, add the almond milk, butter and almond extract. Combine very well all together. You will now have a nice cookie dough. Roll the dough on a floury surface into a log. Wrap it in foil paper. Leave in the refrigerator for a few hours. Place the pretzels in a plastic bag and crush them finely. Once the dough is firm, cut in thick slices. Dip each cookie dough into the pretzel mixture and set aside. Put away into a container and then in your picnic basket. I promise you that you will not wait until your next picnic to make these cookies, your family will request it.

Recipe 5: Yummy Cold Quinoa Salad

Quinoa is a super food. It contains an excellent amount of fiber and protein and just as you would use pasta or even couscous for a cold salad, you should consider to pack some quinoa salad for your next picnic. List of Ingredients: 2 cups dry tricolored quinoa

4 cups low fat turkey broth 3 Tablespoons lime juice 2 minced cloves garlic 1 tablespoon balsamic vinegar ½ Tablespoons Dijon mustard ¼ cup avocado oil Salt, pepper ½ chopped red bell pepper ½ chopped green bell pepper ½ chopped red onion A Few handfuls of sliced black olives Yield: 4 Cooking Time: 30 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You should plan to cook the quinoa as you normally do or follow the directions on the box. Quinoa is very similar to couscous as far as cooking method. Instead of using water in this case we will use turkey broth, for additional flavor. In a small bowl, mix the following List of Ingredients: avocado oil Dijon mustard, balsamic vinegar, salt, pepper, garlic and lime juice. Set aside. Prepare all the veggies needed. The size you decide to chop them is really up to you. If you are planning to serve this salad to children, keep the pieces bigger so they can see and remove them easily as wanted. When the quinoa is cooked, and cooled down, place in a large mixing bowl. Add the veggies and black olives. Mix well.

Finally add the dressing and combine again. This salad can be served cold or at room temperature. You could also add some chopped salami or pepperoni to get extra protein.

Recipe 6: Tuna and Apple Salad Sandwiches

Often tuna is mixed with salty items such as capers, onions or olives. However, to prepare the salad mixture with apples is a pretty outstanding idea. Wait until you taste, you will wonder why you never thought about it before! List of Ingredients: 2 cans white tuna (well drained) 1 diced red delicious apple 1 minced green onion 2 tablespoons dried cranberries 1/3 cup sour cream Salt, pepper 1 tablespoon lime juice 1 teaspoon celery seeds 4 large croissants or whatever else bread you would like to use Yield: 4

Cooking Time: 15minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Make sure to drain the tuna carefully and dump into a large mixing bowl. In a different small bowl, combine the sour cream, salt upper, celery seeds, lime juice. Add the diced apples, green onion and sour cream dressing to the tuna and stir well. Fill each croissant or other sandwich bread you have chosen for your picnic and wrap with foil or use sandwich bags. Bring some sliced apples as a side to munch on.

Recipe 7: Prosciutto and Veggie Skewers

These prosciutto and vegetable skewers are not only adorable and colorful, but they will please your taste buds. They are easy to pack on your next picnic and might surprise your companion who is expecting plain old sandwiches… List of Ingredients: 6 large slices of prosciutto ham 12 cubed pieces Sharp cheddar cheese 1 medium cucumber, sliced thick ½ cubed cantaloupe toothpicks or skewers to hold together Yield: 12

Cooking Time: 10 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Prepare all the ingredients needed ahead on your kitchen counter and assemble before leaving the house. You can also bring all that is needed and assemble at the picnic location if you prefer. I prefer the second option to assemble once I arrive on the picnic site. This way no ingredient gets mushy. When you are ready to put together the skewers, get them out and poke one piece at a time, alternating the sharp cheese, prosciutto ham, cantaloupe and cucumber, in which ever order you prefer. Please feel free to let your picnic companions assemble their own. Munch away!

Recipe 8: Greek Feta Cheese Salad Option

Feta cheese is one of my favorite cheeses to add in salads and dishes. So when it’s time to pack a picnic, I often think of this recipe, it gives me another excuse to eat feta cheese! List of Ingredients: 2 large diced tomatoes 1 large diced cucumber 2 cups crumbled feta cheese ¼ cup sliced black olives 4 cups mixed greens 1 small chopped red onion Dressing:

2 Tablespoons white balsamic vinegar 4 Tablespoons avocado oil Pinch cumin 3 Tablespoons chopped fresh basil Salt, pepper smoked paprika Yield: 4 Cooking Time: 30 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: In a mixing bowl, combine the vinegar, avocado oil, cumin, basil, salt, pepper smoked paprika. Diced and prepare all the veggies listed (cucumber, red onion and tomatoes). Pack in containers a portion of mixed green with toppings (veggies and sliced olives). Also pack the dressing and feta cheese in separate containers. When you are ready to eat add the sliced olives, feta cheese and dressing. Enjoy! You can definitely add protein to this salad with hardboiled eggs, grilled chicken or tuna. If you do, I suggest to pack those separately as well.

Recipe 9: Peanut Butter and Banana Quesadillas

Prepare these quesadillas before leaving home and you will be so glad you did! Both kids and adults love them and adults will appreciate how nutritious and original these are, so pack them every time! List of Ingredients: 4 small tortilla breads or pita breads ¼ cup creamy peanut butter 1 medium banana 2 tablespoons grape jelly or other jelly/jam of your choice 1 tablespoon butter

Yield: 4 Cooking Time: 10 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You should definitely prepare these quesadillas ahead if you want to keep the crispy texture. Even if these treats may not be warm when it’s time to eat, they are tasty cold as well. Lay the tortilla breads flat on a surface. Spread the peanut butter first and add the jam or jelly of your choice. Add some pieces of bananas and fold each of them tightly. Heat butter in a large skillet and grill the quesadillas on both sides. If you are going on a picnic where you know you have access to a grill, you could bring the tortillas or bread assembled and wait till you are on site to put them on the hot grill for a few minutes. Either way, these sweet quesadillas are going to be a delicious picnic item!

Recipe 10: Cranberry Lemonade

You can pack and bring a regular white or pink lemonade on your picnic, but wouldn’t that be a little boring? I like to add cranberry juice and other fresh ingredients so I can benefit from the multiple health benefits from cranberry juice and also change things up. List of Ingredients:

2 cups apple juice 2 cups cranberries juice 1 cup fresh cranberries 4 cups club soda ¼ cup lemon juice 2 tablespoons lemon zest 2 tablespoons chopped fresh basil 1 cup coconut palm sugar Yield: 4 Cooking Time: 30 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Use a large pitcher at home to prepare this terrific lemonade. Mix all the juices together (apple, cranberries, lemon juice), as well as the club soda. Add next the lemon zest, fresh cranberries, basil and sugar. Use a wooden spoon and stir well. Leave in the fridge until 1 hour before leaving. Poor into individual water bottles or plastic cups to go. I also suggest to freeze the small bottles before you put them in your portable cooler.

Recipe 11: Carrot and Peach Smoothie

I think preparing a smoothie and use a cooling bottle to store it for your picnic is an ingenious idea. After all, who wants to eat a heavy meal on a hot summer day? A healthy smoothie is the perfect solution, to ease your hunger but still not put you asleep. List of Ingredients: 1 medium chopped carrot 1 large fresh peach, peeled and pitted 1 tablespoon fresh minced ginger 3 cups coconut milk 1/3 teaspoons vanilla extract Yield: 2

Cooking Time: 10 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You should definitely plan ahead and prepare the smoothies. Place all the needed ingredients in the high speed blender container and activate until everything is well blended. Pour the contents into 2 large plastic cups with lids. I highly suggest that you freeze the beverages for about 30 minutes prior to leaving, so they are kept nice and cold longer. You can use empty water bottles also to pack the smoothies. Water bottles freeze really well. **Note that ginger is an excellent ingredient to help with many health conditions, including chronic inflammation.

Recipe 12: Tomatoes, Peppers and Cheese Salad in Marinade

This salad, or antipasto, however you want to call it, is delightful. I make it at home quite often as a side dish with sandwiches. So, pack it along with your other food items in your picnic basket and don’t forget to incorporate your favorite flavorful cheese. List of Ingredients: 2-3 cups cherry tomatoes 1 large sliced yellow bell pepper 1 large sliced orange bell pepper 2 medium sliced Granny smith apples 1 chopped small red onion

1 cup apple cider vinegar 1 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon garlic powder ½ cup white sugar Salt, pepper 1/12 cups shredded Parmesan cheese Yield: 4 Cooking Time: 1 hour+ AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: In a mixing bowl, combine the apple cider vinegar, Dijon mustard, garlic powder white sugar, salt and pepper. In a large mixing bowl, place cherry tomatoes, orange and yellow bell pepper, sliced apples, red onion. Add the dressing and combine well. I suggest to prepare this recipe in advance because it’s better when it has marinated for a while. Add the shredded Parmesan cheese also and mix well. Pack away in an air tight container.

Recipe 13: Multiple Bean Salad

This bean salad will definitely brighten your day in case it gets cloudy during your picnic. Very colorful, you will also enjoy the taste of garlic and fresh ingredients we suggest to add to make it unique. List of Ingredients: ¼ c. avocado oil 3 tablespoons lemon juice Salt, pepper 1 Pinch red pepper flakes 1 Pinch cumin 1 sliced fresh avocado 1 cup seasoned black beans (rinsed and drained) 1 cup chickpeas (rinsed and drained)

1 cup fresh trimmed green beans 1 minced green onion 2 minced cloves garlic ¼ cup roasted pine nuts Yield: 4 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: For this recipe, I usually prepare everything ahead, although I wait to add the dressing and the fresh avocado right before I am ready to eat. I prefer to eat my green beans slightly cooked. However, if you like them raw, go for it. Cook fresh green beans using a steamer basket for about 10 minutes. Meanwhile, I prepare the rest of the ingredients. Make sure to rinse and drain all the beans carefully. In a small bowl, mix the following ingredients to make the dressing: garlic, avocado oil, lemon juice, salt, pepper, cumin and red pepper flakes. Pack the dressing in a very air tight container so there will be no spill in your cooler. Use a large container to mix the cooled down cooked green beans, green onion, chickpeas, black beans, and roasted pine nuts.Place the lid and pack in the cooler. Once you are ready to have your picnic, slice or dice the avocado (don’t forget a knife!), and add the dressing. Combine really well and get ready to serve on paper plates or in bowls.

Recipe 14: Spicy Devil Eggs

Devil eggs are great anywhere, everywhere. So bringing them on a picnic is a great idea. Now, making them with this unique filling is a better idea, so anyone attending your picnic can be surprised and pleased at the same time. List of Ingredients: 6 large eggs ¼ cup mayonnaise 1 tablespoon hot sauce ½ teaspoons red pepper flakes 1 minced green onion ½ chopped red bell pepper 1 teaspoon garlic powder 1 teaspoon onion powder

Salt, pepper Yield: 6-8 Cooking Time: 50 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Boil the water with salt. Hard-boil the eggs until done as you normally would. In a bowl, mx the mayonnaise, hot sauce, red pepper flakes, garlic powder, onion powder, salt and pepper. You want to cut next the eggs lengthwise, so you will be left with 12 half eggs. Remove the egg yolks and place in a separate bowl. With egg yolks, add the mayonnaise mixture. You now have your filling for the devil eggs. Proceed and place in the refrigerator until you are ready to go. Bring water so you can keep hydrated, this is a spicy recipe. Tone down the hot sauce and spices if you are not a big fan.

Recipe 15: Green Hummus Dip

Usually when you prepare hummus, you know it’s going to come out a beige color. This hummus is green because we decide to add green ingredients. It makes sense to bring hummus on a picnic, especially if you want to get away with packing sandwiches. List of Ingredients: 1 large can chickpeas (rinsed and drained0 2 Tablespoons minced garlic 3 tablespoons lemon juice ¼ cup tahini 1 tablespoon sesame seeds 1 large ripped avocado 1 tablespoon chili powder

1 medium ripe avocado Salt, pepper Yield: 4 Cooking Time: 20 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You can use either the blender or food processor for this recipe. So obviously, you need to plan ahead and prepare this dip a home before leaving. Peel and slice the avocado. Rinse and drain the chickpeas. Add all the ingredients in the blender and activate. You want the mixture to be lump free. Also, taste and adjust the seasonings as needed. Dump the final mixture into a container to go. When serving, use tortilla chips, pita chips, raw veggies or even fruit. Enjoy!

Recipe 16: Fruit and Fried Chicken Wraps

If you fry your chicken ahead, you can really make many different dishes to go with it. This is one of my favorite. Again, we are thinking outside the box and using fruit to garnish the wraps instead of veggies, or Cole slaw, so get on with that trend and enjoy your picnic! List of Ingredients: 2 chicken tenders per wrap, so a total of 8 for 4 ¼ cup tapioca flour ¼ cup panko crumbs 1 tablespoon garlic powder 1 tablespoon Chili powder

1 egg 2 tablespoons unsalted butter ¼ cup diced honeydew ¼ cup diced pineapple 1 cup sliced strawberries 1large diced avocado 1 tablespoon lemon juice 4 medium wheat tortillas 1 Pinch cinnamon ½ cream cheese package (plain or with honey and nuts) Yield: 4 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: First of all, let’s cook the chicken tenders. Mix together in a bowl the tapioca flour, panko crumbs, garlic powder, chili powder. In another bowl, whisk the eggs. One at a time dip the chicken tenders into the eggs and then the breading. Heat butter in a skillet and then cook the breaded chicken tenders until done. Set aside. Prepare all the fruit and the avocado and drizzle all for them with lemon juice so they don’t tune brown. I highly suggest you pack the cream cheese, fruit and tortillas/breads and chicken separately so nothing gets mushy. When it’s time to assemble, spread cream cheese on the tortilla bread and lay

one or two chicken tenders add fruits and avocado. Roll tight and take a bite of goodness!

Recipe 17: Broccoli Salad Delicious Recipe

I like to prepare broccoli salad either when I am going on a picnic or not. Sometimes, I include some protein and serve it for lunch or dinner. Other times, I serve a delicious homemade broccoli salad as a side, so your creativity is pretty much unlimited. List of Ingredients: Dressing: ½ cup sour cream

2 Tablespoons mayonnaise ¼ cup honey 1 tablespoon apple cider vinegar 1 Pinch smoked paprika Salad: 4 cups steamed broccoli florets ½ cup roasted pumpkin seeds ½ cup dried cherries 6 bacon slices (cooked and crumbled) ½ chopped small sweet onion 1 chopped yellow bell pepper 1 cup shredded Monterey jack cheese Yield: 4 Cooking Time: 35 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Again, I prefer to eat my broccoli slightly cooked instead of raw, but you could use some fresh raw broccoli florets, as long as you wash it carefully. Boil water and use the steamer basket to cook the broccoli florets until they are still slightly crunchy but have become dark green. Meanwhile, also cook the bacon, either in a skillet or in the microwave, your choice. Cook until crunchy, and crumble. Drain well and place them aside in a large mixing bowl or container. Prepare the dressing by mixing the sour cream, mayonnaise, honey, vinegar and paprika. Set aside for now.

Add the following to the cooled down broccoli florets: pumpkin seeds, dried cherries, sweet onion, yellow bell pepper, bacon crumbs, and shredded cheese. Finally add the yummy dressing you prepare a little while ago and combine well with a spoon. Your broccoli salad is now ready to be packed for your awesome picnic.

Recipe 18: Sweet Potatoes Marinated Salad

This recipe is a great alternative to a regular potato salad. First of all, it requires the use of sweet potatoes and then it involves a dressing instead of a creamy sauce. This way, you are not worried about the mayonnaise sauce turning bad when you go out in the sun on your picnic. List of Ingredients: 2 -3 medium-large sweet potatoes (peeled and sliced) ½ pound ground Italian sausage 1 medium chopped yellow onion ¼ cup walnut oil

3 tablespoons chopped walnut 2 minced cloves garlic 2 tablespoons apple cider vinegar 3 Tablespoons brown sugar Salt, cayenne pepper 2 Tablespoons chopped fresh parsley Yield: 4-6 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You need to cook the potatoes. Peel them and cook them in boiling water for about 15 minutes. Set aside to cool down and slice them as thin as possible. Meanwhile, take care of cooking the sausage in skillet until completely done. Drain excess fat and let it cooled down. In a mixing bowl, combine the walnut oil, garlic, vinegar, brown sugar, salt, cayenne pepper and chopped parsley. Finally, combine all List of Ingredients: cooked potatoes, dressing, cooked sausage and chopped red onion. Pour the potato salad into a container and pack away. You could prepare this salad without meat or replace the sausage with bacon bites or pieces, it’s totally up to you!

Recipe 19: Fruit and Pasta Salad

This salad might surprise many, but in a good way. We are used to serving a pasta salad including fruit. But let’s change this habit right now. This is an excellent option to pack in your picnic basket. List of Ingredients: 1 box or package penne pasta 2 cups sliced fresh strawberries 1 cup green seedless grapes (cut in half) 2 cups watermelon cut in cubes

2 cups Greek plain vanilla flavor 1 cup Ricotta cheese ¼ cup golden raisins 3 Tablespoons maple syrup Yield: 4 Cooking Time: 30 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: In a large pot, bring water to boil and cook the pasta as indicated on the box or package. Once the pasta is done, drain and set aside in a large mixing bowl. In a smaller mixing bowl, combine the ricotta cheese, yoghurt and maple syrup. Add the sauce to the pasta and mix well. Add the raisins, grapes, strawberries and watermelon pieces. Combine again, let it sit and pack away for the picnic. Sometimes I also add some roasted nuts or bring an avocado and add it in at the last minute, so the avocado does not turn brown by adding it too early.

Recipe 20: Super Grapevine Leaves

This recipe is certainly a very appealing one.It is not necessary as hard as you can imagine, you simply need the right ingredients, and we are here to help you. List of Ingredients: sticky rice (basmati works great or sushi rice style does also) 1-pound ground turkey 2 Tablespoons lime juice 1 teaspoon onion powder 2 minced cloves garlic 2 tablespoons fresh chopped mint leaves 1 jar of grape leaves, (not stuffed of course) 2 Tablespoons olive oil

Salt, pepper Yield: 4 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You can now find grape leaves in most grocery stores, if not find a Greek, Lebanese specialty food store and you are certain to find them there. You will need to cook the turkey. If you can find and afford ground lamb, you can use lamb for this recipe as well. With the turkey use a little olive oil, onion powder garlic and mint leaves. Add salt and pepper. Drain the excess fat when the meat is cooked and set aside. Remove the grape leaves from the can and lay them flat on a surface. Start stuffing each of them individually with meat. Roll tight and set aside. Drizzle the final products with lemon juice and out away in the fridge. Eat cold on your picnic day. It is a very nutritious meal, you really don’t need much on the side, although it is a great idea to perhaps bring pita breads and hummus to complete your picnic.

Recipe 21: Asian Turkey Wraps

This turkey wrap is certainly one of a kind. Note that you could prepare the same ingredients and also serve them in lettuce leaves instead of wraps, if you are watching the amount of carbs you are consuming. List of Ingredients: 2 cups cooked shredded turkey 1 cup shredded carrots 1 cup shredded Iceberg lettuce 1/3 cup sour cream 1 tablespoon minced ginger 1 tablespoon soy sauce 1 tablespoon honey Other toppings such as cheese and tomatoes are optional Sundried tomatoes tortilla breads Yield: 4 Cooking Time: 20 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: This is perfect if you cooked the turkey and you don’t even know what to do anymore with the left overs. You could also use deli turkey meat if you like. Shred the lettuce, and carrots and prepare all the other toppings. I usually assemble the wraps, but leave the dressing aside for the last minute. Use the tortilla bread on a flat surface and add the turkey and shredded veggies or other desired toppings. In a container, mix the soy sauce ginger, honey and sour cream. When it’s time to eat, get the sauce out and dip your wrap in it or open the wrap and spread the sauce with a knife. I think that’s one of the yummiest wraps you can make to go; interesting but yet simple!

Recipe 22: Berries Cupcakes

These cute cupcakes are also very tasty.This recipe is also special because it is gluten free.We know that many of you need to reduce consumption of gluten and that’s why we included a recipe like this one in the book. List of Ingredients: Cupcake: ¾ cup coconut flour ⅓ cup rice flour 1 teaspoon baking powder 1 Pinch salt ½ cup coconut oil (room temperature) ½ cup agave syrup

2 large eggs 1 teaspoon vanilla extract ½ cup coconut milk Frosting: 1 cup cream cheese 1 cup blueberries 1 teaspoon vanilla ¼ cup confectioner’s sugar Yield: 12 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Preheat the oven to 350 degrees F. Spray the muffin tin with cooking oil (12 holes) and set aside. Prepare the cake batter first by mixing in a bowl the following List of Ingredients: salt, rice flour, baking powder, coconut flour. Add the wet ingredients next gradually: vanilla, coconut milk, eggs and coconut oil. Mix very well until there are no more lumps. Pour the batter into the muffin cups and bake in the oven for 35 minutes. Meanwhile, make the frosting or icing by mixing the cream cheese, confectioner’s sugar and vanilla. Use an electric mixer to do a better job. Remove muffin tin from the oven and set aside to cool down. Frost each gluten free cupcake when they are cooled and pack them for your picnic.

Recipe 23: Grapefruit Punch

Grapefruits are underused. So what better occasional to enjoy them than on your next picnic? I truly prefer the red/pink grapefruits, but if you would like to use the white grapefruits, please go for it! List of Ingredients: 3 cups grapefruit juice ¼ cup lemon juice 1 cup orange juice 3 cups mango juice 3 cups Sprite 2 large pink fresh grapefruit in segments 1 sliced lemon

Yield: 4-6 Cooking Time: 10 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: You can pack in a large container or pitcher that could fit in your cooler or you could also prepare in individual tall plastic cups with lids. Either way, you want to start using a larger pitcher because you can make a larger quantity. Combine the grapefruit juice, lemon juice, orange juice, mango juice and sprite. Slice the lemon and also arrange the grapefruits after peeling them. Add the fruit to the lemonade and stir. Add some honey or agave syrup if you desire. Refrigerate until you are almost ready to go and pack accordingly.

Recipe 24: Picnic Egg Salad Sandwiches

Egg salad recipes can be very healthy. They are first of all rich in protein, and you can also include many veggies with the mixture. List of Ingredients: 8 large eggs 1/3 cup mayonnaise ½ teaspoons dried mustard Salt pepper 1 tablespoon smoked paprika ½ chopped red bell pepper ¼ cup chopped red onion Yield: 4

Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: Heat the water with salt and hard-boil the eggs for 30 minutes or until done. Cool the eggs under the cold water and then crack the eggs and peel them. Set the hardboiled eggs in a large mixing bowl. In a different bowl, combine the mayonnaise, dried mustard, salt, pepper, smoked paprika. Add the finely chopped red bell pepper and red onion to the eggs. Add the mayonnaise mixture and mash all ingredients together, until you are satisfied with the texture of the eggs salad. Use some wheat bread or rye bread for a change and spread a generous portion for the eggs mixture. Pack in your picnic basket, but make sure it’s kept cool until ready to eat.

Recipe 25: Scrumptious Chicken Salad

You can make this chickens salad and serve it on a bed of lettuce, on a croissant, French bread, rye bread, bagel or English muffins. List of Ingredients: 3 cups cooked chicken 2 chopped celery stalks 1 minced green onion 1 tablespoon chopped fresh parsley 1 tablespoon fresh chopped basil Salt pepper 1 tablespoon chili powder

½ teaspoons celery seeds 1 cup mayonnaise’1 cup sour cream Yield: 4 Cooking Time: 40 minutes AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

Instructions: For this recipe, you can use leftover baked chicken, rotisserie chicken or you can even open a few cans of cooked shredded chicken breasts. Place the cooked chicken into a large container and start working on the rest. In a small bowl, prepare the dressing by combining the mayonnaise, sour cream, chili powder, celery seeds, salt, pepper, chopped basil and chopped parsley. Next, add the chopped green onion and celery to the chicken and finally mix in the dressing. Make sure this chicken salad is well combine and adjust the seasonings if needed. Bring as is with crackers or use your favorite type of sandwich bread to make some superb chicken sandwiches.

About the Author Molly Mills always knew she wanted to feed people delicious food for a living. Being the oldest child with three younger brothers, Molly learned to prepare meals at an early age to help out her busy parents. She just seemed to know what spice went with which meat and how to make sauces that would dress up the blandest of pastas. Her creativity in the kitchen was a blessing to a family where money was tight and making new meals every day was a challenge. Molly was also a gifted athlete as well as chef and secured a Lacrosse scholarship to Syracuse University. This was a blessing to her family as she was the first to go to college and at little cost to her parents. She took full advantage of her college education and earned a business degree. When she graduated, she joined her culinary skills and business acumen into a successful catering business. She wrote her first e-book after a customer asked if she could pay for several of her recipes. This sparked the entrepreneurial spirit in Mills and she thought if one person wanted them, then why not share the recipes with the world! Molly lives near her family’s home with her husband and three children and still cooks for her family every chance she gets. She plays Lacrosse with a local team made up of her old teammates from college and there are always some tasty nibbles on the ready after each game.

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