With memorial day behind us the start of the barbecue and picnic season has begun. But when hosting or doing the potluck thing, what can you do to not pack on the calories from eating too much? The answer is simply modifying your choices and not mindlessly reaching for hamburger and hot dog buns. Here are some healthy picnic choices from my Fitness Answer Meal Plan.
HAMBURGER DILL WRAPS
6 ounces of lean ground meat
1 Large Tomato Sliced into wedges
1 Head of Iceberg or Boston Lettuce
2 tsp. of Dijon Mustard
2 tsp. of dill
3 tbs. Of Greek or Plain Yogurt
¼ tsp. of garlic powder
Cook hamburger patties until medium well on grill.
Mix together mustard, dill, yogurt and garlic powder and set aside.
Wrap burger topped with mustard, dill mixture in lettuce leaf.
8 oz. sirloin steak
1 yellow pepper, seeded and sliced
1 cup of cherry tomatoes, cut in half
1tsp. of mesquite seasoning
Heat broiler or grill. Rub steak with seasoning. Cook until medium well, turning once. In small skillet saute peppers and tomatoes. Spoon over grilled steak.
CHICKEN APPLE PECAN SALAD
6 ounces of cooked chicken breast cut into cubes
½ Cup of chopped celery
¾ Cup of chopped green apple
2 ounces of chopped pecans
1 tablespoon of raisins
½ Cup of Greek or Low-Fat Plain Yogurt
In medium bowl, stir together chicken, celery, apple, pecans and raisins. Fold the yogurt in gently and toss gently to coat.
RED PEPPER CHICKEN SALAD WRAP
6 Oz. of Grilled Diced Chicken
1 tbs. of red pepper & eggplant spread (found in the ethnic food aisle at grocery store)
1 Whole Wheat Low-Carb tortilla
2 Ounces of Fresh Baby Spinach
Spread red pepper spread on tortilla. Layer spinach, followed by chicken. Roll up and enjoy.
AVOCADO BEAN SALAD
1 avocado, pitted, peeled and diced
1 red bell pepper
¼ cup of black beans
½ cup of salsa
½ cup of Greek or Plain Yogurt
2 cups of romaine lettuce
Mix all ingredients together until well coated with yogurt and salsa.
ZUCCHINI CORN SALAD
2 small zucchinis sliced widthwise
¼ cup of cooked corn
1 small yellow pepper, chopped
1 tbsp. of olive oil
1 tbsp. of balsmaic vinegar