Janis founded The Dinner Spin in 2008 and her recipes, tips and time-saving tricks are tried and true. Life is a lot easier when the “what’s for dinner” panic is averted.

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Hit the Road – Memorial Day Travel Menu

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Memorial Day is quickly approaching.  AAA forecasts that 38.3 million Americans will travel 50 miles or more; you can save money while traveling by packing a picnic and enjoying the scenery instead of dining in a restaurant. Before you hit the road, check out these great recipes for convenient, make-ahead items that will please any passenger!

 

Crunchy Veggie Dip

Ingredients

8 ounces reduced-fat cream cheese, softened

1 tablespoon fat-free mayo

1 tablespoon lemon juice

1/8 teaspoon fresh ground pepper

3/4 cups carrots, grated

1/2 cup celery ribs, diced

1/2 cup cucumber, diced

1/2 cup green bell pepper, diced

1/3 cup green onions, chopped

 

1 package whole wheat crackers

Instructions

In a mixing bowl, beat cream cheese, mayo, lemon juice and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2-3 hours. Serve with your favorite whole wheat crackers or use as sandwich spread.

 

Hit the Trail Mix

Ingredients

2 cups MultiGrain Cheerios

2 cups fat-free pretzel nuggets

1/2 cup yogurt covered raisins

1 package dried tropical fruit

1 cup unsalted peanuts

 

Instructions

Combine all ingredients in a large bowl.

 

Open Road Chicken Wraps

Ingredients

2 cups romaine lettuce

1/2 pound boneless, skinless chicken breast, cooked and cubed

1 large tomato, diced

1/2 (15 oz) can black beans, rinsed and drained

1/4 cup reduced-fat Ranch dressing

1/4 cup salsa

4 whole wheat tortilla (8-inch)

 

Instructions

Layer tortillas with chicken breast strips, tomatoes, lettuce, black beans. Roll up each wrap and seal individually with plastic wrap or Glad Press N Seal, if you are taking them on the road!

 

Combine salsa and ranch in a separate container; use for dipping.

 

Wisconsin Whoppers

Ingredients

2/3 cup unsalted butter, softened

1 1/4 cup brown sugar, packed

3/4 cup granulated sugar

6 egg whites

1 1/2 cup chunky-style peanut butter

6 cups old-fashioned rolled oats

2 teaspoons baking soda

1 1/2 cup dried cranberries

1 cup semi-sweet chocolate chips

 

Instructions
Preheat oven to 350 degrees.

In a large bowl, cream butter on high with a mixer for about one minute.  Gradually beat in sugars, scrape down the sides of the bowl.  Cream until fluffy (about 3 minutes).

Beat in egg whites, 2 at a time, and beat 1 minute more after final addition.  Add peanut butter, 1 minute.  Add oats and baking soda; beat until blended.  Add dried cranberries, chocolate chips and vanilla to creamed mixture.

Using a large spoon, divide the batter into 1/4 cup portions of dough.  Set on lightly greased baking sheets.  Flatten cookies to 3-inch diameter with the bottom of a glass tumbler that is frequently dipped in water.  Place cookies about 3 inches apart.  Bake 15 minutes or until lightly browned. Cool on a wire rack.

 

For more recipes, tips and time-saving kitchen strategies, visit www.thedinnerspin.com.

 

 

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