By Ann Martin
We all have been waiting for the warmer weather to set in, so that we all can begin spending some time outdoors and to start enjoying Mother Nature. What better way to celebrate the spring months and the warmer weather than by planning a picnic? Plan an entire day based on outdoor activities, from hiking through the woods, to playing at the park. Just make sure to take a break from all the activity and get refueled. Here are some great ideas on how to plan that perfect picnic.
Some smaller details do make a picnic feel like a picnic.
- Make sure to find an old blanket in the house to bring along to the picnic.
- Have any hand wipes and or sanitizers with you to use before eating.
- Don’t forget to bag some napkins and a trash bag for waste.
- Make the picnic feel special by bringing a small pot of flowers to use a centerpiece.
- If possible either freeze the thermoses you may use for beverages, or freeze your drinks before the picnic. Once you pack them for the picnic, they will now act as ice packs, keeping the other foods cool and will be thawed by time it is time to eat.
- Pack paper plates for easy disposal and reusable thermoses.
Keep it Simple
When thinking about what foods to pack for your picnic, keep it simple. Try to plan your picnic menu around foods that you may not need utensils for. Sandwiches and wraps would make for great lunch ideas. Fresh fruit and assorted cheese and crackers would all make for perfect picnic food. There would not be a need to pack extra utensils and would keep the clean up down. Here are some wonderful sandwich and wrap recipes for your next picnic:
Turkey Cobb Salad Wrap Sandwiches
- 3 cups cooked turkey strips
- 2 tomatoes, seeded and chopped
- 2 avocados, peeled and chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup crumbled blue cheese
- 1/4 cup French salad dressing
- 1/4 cup creamy Parmesan salad dressing
- 6 (10-inch) flour tortillas
- 2 cups bagged baby spinach leaves
- In bowl, combine turkey, tomatoes, avocados, bacon, and blue cheese. In bowl, mix salad dressings; drizzle over turkey mixture and stir to coat. Refrigerate up to 2 days.
- When ready to eat, make sandwiches with filling, flour tortillas, and baby spinach leaves. Fold up bottom edge and fold in sides, and serve. 6 servings.
- 1/2 cup chopped green olives
- 1/2 cup chopped black olives
- 1/3 cup chopped kalamata olives
- 1/3 cup chopped fresh parsley
- 2 Tbsp. chopped fresh cilantro
- 1/3 cup extra virgin olive oil
- 1 Tbsp. minced garlic
- 1/4 tsp. pepper
- 6 hoagie buns, split
- 1 lb. thinly sliced cooked ham
- 1/2 lb. sliced Swiss cheese
- 1/2 lb. sliced Provolone cheese
- 3 tomatoes, sliced
- Combine olives, parsley, cilantro, red bell pepper, olive oil, garlic and pepper in a small bowl and mix well; set aside.
- Make sandwiches by stacking olive mixture, ham, cheeses, tomatoes, and some more olive mixture on split hoagie buns.
- Press together gently and serve immediately. Makes 6 sandwiches.
Ann Martin is a contributing writer for Dinnerware Center, which carries a large assortment of dinnerware, tableware and flatware sets, such as the WMF Nortica and the WMF Royal. Ann writes for other entertaining and cooking websites. When Ann is not writing, she enjoys spending time with family and friends.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.