You can enjoy foods at a picnic and still walk away with your shorts buttoned. It just means making the right choices—and no, you don’t have to limit yourself to corn on the cob and watermelon. Just skip (most of) the worst choices; the best ones are often just as satisfying.

Choose: Veggies with hummus. Fill up on vegetables first. You can have a full cup of sugar snap peas for 60 calories (0 grams of fat). Add 2 tablespoons of hummus (50 calories, 3 grams of fat) and you have a fiber-rich snack for just a little more than 100 calories.

Choose: A hot dog is a lower calorie meat choice. Enjoy one on a roll with your favorite toppings (with lower-cal toppings like mustard, relish or just a little ketchup) and you’ll come out around 300 calories, 17 g fat.

Choose: Coleslaw can satisfy a craving for something creamy for far fewer calories (83, with 3 grams of fat per cup). Low-cal cabbage is also a rich source of isothiocyanates, compounds that amp up the body’s natural detoxifying enzymes.

Choose: A frozen fruit bar (100 calories, 0 grams of fat) or even a scoop of vanilla ice cream: 140 calories, about 5 grams of fat.

Choose: Light beer.  A 12-ounce bottle generally has a little less than 100 calories. Or go for the best choice of all: zero-calorie flavored seltzer or water.

How To Plan a Healthy Picnic:

Take Advantage of Seasonal Fruits & Vegetables

The more colorful produce you add to your menu, the healthier the meal.  Choose brightly colored summer fruit such as peaches, berries, cherries and watermelon.  Bring some simply grilled vegetables (use a low-fat salad dressing for a marinade) such as corn, zucchini, Portobello mushrooms and red peppers.

Crunchy Appetizers & Low Fat Dips

Pack your cooler with a variety of crisp, raw veggies like cucumbers, carrots, celery, asparagus tips, cherry tomatoes and radishes. Take along a nutritious dip such as hummus, salsa, fat-free bean dip, or low-fat yogurt with herbs and spices.

Take a Second Look at Salads

Potato salad, pasta salad, tuna or egg salad… although they carry the word salad in their name, it does not mean they are calorie controlled, or heart healthy choices! Instead of mayonnaise, use dressings made with less oil and more vinegar to save lots of calories.  Using salad dressings that contain acidic ingredients such as vinegar or citrus instead of mayonnaise not only cuts fat but helps keep foods safer at room temperature.  When making salads use whole grain pasta; try a brown rice salad or whole-wheat couscous salad. Combine cherry tomatoes with green beans and whole-grain pasta and add a little pesto for a nutritious salad that travels well.  Your best bet – use lots of salad greens, cooked beans and raw veggies to make a true salad that will fill you up with fiber without the extra calories.

Add Some Whole-Grains to Add Some Fiber

Breads, rolls, and starchy salads can pile on lots of calories. So always check the food labels to make sure you are making reduced calorie choices when selecting your starches.  In addition, make them whole grain for added nutritional value, as whole grains have additional nutrients and fiber.

Main Dishes can be Healthy & Light (and not necessarily fried)

Skip the fried chicken, and make a variety of wrap sandwiches.  They’re easy, portable, and fun for the whole family.  Start with whole grain wraps and fill them with healthy stuffings such as grilled vegetables, lean cold cuts (turkey, ham, roast beef or chicken with low-fat cheese), grilled chicken, hummus and cucumbers.  Be sure to add lettuce, tomato and other veggies to your wraps for added fiber.  And use mustard, low-fat mayo, or other light condiments to save calories.

Lighten Up the Grill

Buy 93% lean ground beef for burgers (ground turkey breast and veggie burgers are great options too).  Choose from a variety of reduced fat, nitrate-free or turkey hot dogs. Top off your selections with low-fat cheese.  You can also grill skinless chicken breasts, pork tenderloin, or any type of fish for a light and nutritious meal. You will save lots of calories with these heart healthier choices.

Better Beverages

Beat the heat with plenty of ice water, sparkling water, unsweetened iced tea, and an assortment of low-calorie beverages.   Save your calories for the food, and rely on calorie free drinks to hydrate you and quench that summer thirst.  You can mix seltzer with a splash of cranberry juice or any fruit juice for just a touch of flavor without too many calories.

Sweet Indulgences

A colorful fruit platter or fruit salad is sure to satisfy even the most discerning sweet tooth. Don’t forget watermelon. If you must have cake. cookies, brownies, or cupcakes, keep the portions small.  

Here are some ideas for your next picnic menu.

Lemon-Garlic Marinated Shrimp  

12 servings

Ingredients:

  • 3 tablespoons minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/4 pounds cooked shrimp

Directions:

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.  Transport in a container with an ice pack.

Lighter and Leaner Pimento Cheese                                                                                                                     

Ingredients:

  • 1 cup finely grated Cheddar
  • 1/2 cup finely grated low-fat mozzarella
  • 2/3 cup plain nonfat Greek-style yogurt
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 green pepper, finely chopped
  • 1/2 red pepper, finely chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 6 celery ribs, cut into 4-inch pieces
  • Garnish: paprika

Directions:

In a medium bowl, add the Cheddar, mozzarella, yogurt, chives, salt and pepper, green and red peppers and jalapeno. Stir well to combine. Spread 1 tablespoon cheese mixture into each celery rib. Garnish with paprika.
Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.

Garden Fresh Tortellini Salad

8-10 Servings                                                                                                                                                                                                                                                                     

Ingredients:

  • 1 pound fresh or frozen spinach tortellini
  • 1 pound fresh or frozen cheese tortellini
  • 1 head broccoli (1 pound), broken into florets and tender stems sliced
  • 1 pound carrots, peeled and cut diagonally into ¼-inch slices
  • 3 leeks (white part and 2 inches green), well rinsed, dried, and cut into thin julienne
  • 1 large sweet red bell pepper, cored, seeded, and cut into julienne
  • 1 large sweet yellow bell pepper, cored, seeded, and cut into julienne
  • 1/2 cup chopped fresh basil
  • 1 teaspoon dried thyme
  • Finely grated zest of 1 orange
  • 1 tablespoon grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Dressing:

  • 1/2 cup extra virgin olive oil 
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

1. Cook the tortellini in boiling salted water according to package instructions. Remove from boiling water with a large strainer. Drain thoroughly and place in a large mixing bowl.

2. Keep water boiling and add the broccoli florets, stems, and carrots.  Cook just until tender. Remove vegetables with a large strainer. Drain and combine with the tortellini.

3. Blanch the julienned leeks 1 minute in the boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the bowl with the pasta and vegetables; toss to combine.

4.Combine the dressing ingredients and add the thyme, orange zest, and salt and pepper.

5. Pour the dressing over the salad and toss to coat thoroughly. Sprinkle with Parmesan cheese. Serve slightly chilled.

Sweet Potato Muffins

12 muffins

Ingredients:

  • 1 medium sweet potato, peeled and cut into cubes
  • 1 1/2 cups King Arthur whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup unsweetened applesauce
  • 1/4 cup sugar
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons vanilla

Directions:

1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Add the sweet potato chunks to a pot of boiling water and boil for about 15 minutes. Drain and puree in a blender or food processor or mash well with a fork.
3. In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the egg, applesauce, sugar, canola oil, and vanilla. Add in the mashed sweet potato and mix again. Add to the flour mixture and mix until just combined.
5. Pour the batter evenly into the prepared muffin cups. Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean.
6. Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack.

Watermelon Squares in Campari                                                                                                                                     

Campari is a bitter, red, aperitif from Italy. It compliments the sweet taste of the watermelon.

Serves 4

Ingredients:

One 5- to 6-pound watermelon, halved lengthwise
1/2 cup Campari (or any Aperitifs of choice)

Directions:

  1. Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
  2. Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
  3. Serve in large paper cups with 2 tablespoons of Campari drizzled over the top
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