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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
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
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
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
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Combine all ingredients in a large bowl.
Open Road Chicken Wraps
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)
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.
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
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.