Tonight I made Lettuce Wraps, grabbed some Food Should Taste Good Sweet potato chips (kinda hardly made it to the lake since I started eating them in the kitchen!!) and some fruits and veggies.
When I got home I got straight to work on trying to get something that would be packed full of protein and carbs but easy to picnic with. Here we have Picnic Ready Lettuce Wraps. Enjoy!
Picnic Ready Lettuce Wraps
Ingredients:
4 Large Romaine Lettuce Leaves
Thin slices of: Cucumber, Tomato, Onion, Carrots and Avocado
4 Strips
Chicken Breasts or a Rotisserie Chicken
Dijon Mustard if desired
Process:
- In a skillet, Cook bacon to a crisp.
- Slice carrots, onions and Cucumbers into long thin slices (this will give it a nice crisp in every bite.)
- Slice thin slices of tomato and avocado.
- Prepare 4 Big leaves of Romaine for wraps
- Cut chicken breasts into bite size pieces.
- On one Lettuce leaf, stack your ingredients in the center. Then top it with a 2nd lettuce leaf.
- Roll it into a burrito shape and eat or roll it into tin foil for a picnic meal.
For our picnic dinner we had these wraps, a bowl of strawberries and blackberries and sweet potato chips. We enjoyed a nice walk along the lake and some bird and people watching on a bench while we ate. I hope that Brandon’s pre-race nerves were calmed and he is all set for his Swimming weekend.
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After that my day got better. I went for a picnic at the park across the street with a good friend and her kids. We ate tuna fish, veggies, fruit and even a little dark chocolate. While the kids played we sat in the sun and had some great conversations about God, life, work, friends and even some Philadelphia sports. We went on a walk on the trails and saw some wildlife, a mini waterfall and some beautiful flowers.
I cam home, tutored one of the kids in the neighborhood and then completed my evening with some gardening with Brandon and dinner on the grill.
Even though I was bummed about my leg, God gave me a fabulous day to take my mind off of that issue.
My garden box is complete and ready for planting tomorrow. I have the rest of the yard just about completed or at least some good ideas. So thankful for the time I have had this week to do some work, enjoy the outdoors and the company of good friends, family and most importantly my husband. For lunch I made this tuna recipe and added some fresh spinich and some diced green peppers. I packed a bag of celery and carrots. A
container of blueberries and blackberries and a little dark chocolate for snack (since I was walking it off any way!).
Dinner was Herbed Balsamic chicken and papaya/pineapple skewers on the grill!
Herbed Balsamic Chicken
- 4 TBS olive oil
- 2 tsp Balsamic Vinaigrette
- 1 Tbs McCormick Chicken rub
- 1 tsp Garlic
- 1 tsp Old Bay seasoning
Mix all ingredients in a bowl and brush on the chicken. Save extras to brush on the chicken throughout the grilling process.
Brandon cooked them on a wood fired grill for at 300 degrees for about 10 minutes on each side.
Pineapple and Papaya Skewers
- 1/2 Papaya, cut into chunks
- 1/4 Pineapple, cut into chunks
Place fruit alternately onto a wooden skewer. Place on the wood fired grill at 300 degrees for about 1 minute on each side.
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| Brandon ready to chow down after all of that landscaping work I made him do. |
Enjoy it on a warm sunny deck with someone you love!
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