Summer Picnic Menu

Menu:

Raspberry Jello Cups
Raspberry Lemonade
Oatmeal Chocolate Candy Cookies
Tuna pasta salad
Pear & Orange Slices
Red Grapes

Raspberry Jello Cups
Ingredients:

2 packages raspberry flavoured gelatin
2 cups (500 ml) boiling water
2 cups (500 ml) ice cubes
1\2 cup raspberries

Instructions:

Combine gelatin with boiling water and whisk to dissolve

Once completely dissolved add the ice cubes and whisk until melted

Arrange the raspberries in the bottom of your gelatin cups

Pour the mixture evenly into the cups and refrigerate to set

Yields 8 servings


Raspberry Lemonade
Ingredients:

1 cup (250 ml) fine white sugar
1 cup (250 ml) water
1 tbsp (15 ml) lemon zest
1\2 cup raspberries

An additional 4 cups (1 litre) water
1\2 tsp (2.5 ml) salt
1 cup (250 ml) freshly squeezed lemon juice

Instructions:

In a large saucepan combine sugar, water and lemon zest

Bring to a boil to dissolve the sugar

Remove from heat and add the raspberries

Pour into a large pitcher and add the rest of the water, salt and the lemon juice

Mix well and pour into empty water bottles with a few fresh raspberries

Serves 3-4 generously

Oatmeal Chocolate Candy Cookies

Ingredients:

1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, softened
1 egg
1/4 cup milk
1 tbsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/3 cup flour
1 cup oats
1/2 cup chocolate candies (such as m & m's)

Instructions:

Preheat oven to 325 degrees

Cream butter and sugars to a smooth paste

Stir in vanilla, egg and milk

Add powder, soda and salt, beat one minute

Add flour and stir to form thick batter

Add oats and chocolate candies, stir until well distributed

Spoon onto cookie sheet a few inches apart

Bake 8 - 10 minutes

Remove to a rack to cool

Recipe yields 2 dozens cookies


Tuna Pasta Salad

Ingredients:

4 cups cooked penne pasta

2 cans of water packed chunk tuna
2 stalks celery, diced
2 green onions, diced
1 red pepper, diced
1 tbsp (15 ml) chopped parsley

Dressing:

1\2 cup (125 ml) lemon juice
1\2 cup (125 ml) olive oil
2 tbsp (30 ml) apple cider vinegar
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt

Instructions:

Drain tuna and place in a large bowl

Add the celery, onion, pepper and parsley, toss gently

combine dressing ingredients in a small bowl and mix well

Add the pasta to the bowl and pour over the dressing

Toss to combine and refrigerate until ready to eat

Add the celery, onion

Fruit

Slice pears and oranges and toss gently in your Tupperware

Wash grapes and pack them as well

Roast Salmon and Vegetable Salad

Ingredients:

2, 6 ounce skinless salmon fillets
2 sweet potatoes, peeled and diced
1 red pepper, diced
20 baby carrots
1 onion, peeled and diced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
1\2 tsp (2.5 ml) garlic powder
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt
2 tbsp (30 ml) olive oil

2 cups (500 ml) torn romaine lettuce

Dressing:

4 tbsp (60 ml) olive oil
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) honey
1 clove garlic minced
Pinch salt
Pinch pepper

Instructions:

Preheat oven to 400 degrees

Combine vegetables in a large bowl and add spices and 2 tablespoons of olive oil

Toss the vegetables to coat and arrange in a roasting pan

Add the salmon fillets to the bowl and season heavily with salt and pepper and the remaining spices in the bowl

Place the fillets in the center of the pan of bake for 20 minutes

Mix the dressing in a bowl and toss with the lettuce

When ready arrange the lettuce in a flat layer on a plate and place a salmon fillet in the center

Arrange the vegetables around the salmon and drizzle with the remaining dressing

Serves two, generously

Pictured below

Camping Menu - Day 3

Final Day. 

Breakfast

Cereal Baggies with shelf stable milk
Fruit

Instructions:

Before departing measure out cereal into individual portions.

Pack shelf stable milk and fruits like apples and bananas

Lunch

Beef tortellini
Tomato sauce

Instructions:

Bring a large pot of water to boil

Cook pasta as per package directions

Drain pasta and add sauce to the pot

Serve with whatever is leftover

Pictured below

Camping Menu - Day 2

Breakfast

Sausages
Pancakes
Scrambled eggs

Instructions:

Before departing measure two cups of pancake mix and put into a resealable bag

Build a large fire or get out your camping stove

Crack two eggs and two cups of milk into bag when ready and mix well

Cook in a fire-proof pan over the fire or on your camping stove


Lunch
Hot dogs
Leftover pasta salad

Instructions:

Build a large fire and skewer hot dogs on large sticks

Cook over fire until completely brown

Serve with pasta salad

Dinner

Marinaded Steak
Corn on the cob
Baked potatoes

Instructions:

Before departing marinaded your steak in a resealable plastic bag

Wrap the corn and potatoes in aluminum foil

When ready, build large fire with concrete blocks and cover with an oven rack

 

Dessert

Campfire smores

Instructions:

Sandwich a marshmallow and piece of chocolate between two graham crackers and wrap in aluminum foil

Place directly into fire pit for a few seconds to toast

Camping Menu - Day 1

 **This is the first portion of a three-day camping menu.**

Day 1

Arrival Fire-Toasted Sandwiches:

You will be very busy setting up camp and un-packing. This easy campfire sandwich can be a life saver when hungry kids are jumping around.

Ingredients:

6 slices American cheese
12 sliced maple smoked turkey breast
3 large sub buns

3 tbsp (45 ml) margarine or softened butter

6, 8 inch squares of aluminium foil

Instructions:

Slice the buns in half and lay two slices of cheese and four slices of turkey breast on each bun

Butter the outside of the buns and cut in half

Wrap each half in a square of foil and store in your cooler until ready to use

Toast each sandwich for 30 seconds on a hot fire and serve

Arrival Supper:

BBQ Ribs
Foil-packed veggies
Summer Turkey Pasta Salad


BBQ Ribs:

Ingredients:

Two large racks of ribs cut into four bone portions
1\2 cup barbecue sauce
2 tbsp (30 ml) grill seasoning

Instructions:

Combine all the ingredients in a large Ziploc bag and put in your cooler

When ready wrap each rack in aluminium foil and set into the fire pit

Flip packs every five minutes for forty-five minutes

Serve with additional BBQ sauce

Foil-packed veggies

Ingredients:

16 mini yellow gold potatoes
20 green beans
1 zucchini squash, quartered
1 green onion, diced
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
4 tbsp (60 ml) olive oil

4, 8 inch squares of aluminum foil

Instructions:

Lay each square of foil out on your table

Distribute the vegetables evenly on each square of foil

Season the vegetables with salt and pepper

Drizzle a tablespoon of oil on each bundle and fold up to seal

When ready roast packages in the fire for 5 minutes on each side

Summer Turkey Pasta Salad

Ingredients:

400 grams of penne, cooked al dente
1 pint grape tomatoes
1\2 cup (125 ml) shredded carrots
1\2 cup (125 ml) sugar snap peas
1\4 cup (68 ml) Cesar salad dressing
1 clove garlic, crushed
1 tsp (5 ml) freshly cracked pepper
2, 1 inch slices of smoked turkey breast, diced into 1 inch cubes

Instructions:

Combine all the ingredients in a large bowl or Tupperware and store in your cooler until ready to serve

This meal plan is designed for a family of four. Increase portions for larger family.

Pictured below

French Toast Sticks

Ingredients:

4 large eggs
1 cup (250 ml) milk
1 tsp (5 ml) cinnamon
1 tsp (5 ml) vanilla extract

10 slices of whole wheat bread

Instructions:

In a large shallow bowl, crack the eggs and mix well

Add the milk, cinnamon and vanilla and stir until completely incorporated

Preheat a large skillet over medium-high heat and add a little cooking oil to coat the bottom

Cut the bread into thirds and dip into the batter so that its completely coated

Fry until golden brown on both sides (around two minutes)

Serve with maple syrup for dipping

Pictured below

Summer Steak Salad

Ingredients:

1, 8 ounce strip loin steak
1 tbsp (15 ml) steak spice
1 tsp (5 ml) olive oil

1 zucchini squash, halved lengthwise
1 small eggplant cut into 1 inch slices and halved
1 potato, peeled and cut into bite sized pieces
1 small tomato, sliced

Dressing:

1 tbsp (15 ml) honey
1 tbsp (15 ml) olive oil
2 tbsp (15 ml) white vinegar
1 clove garlic, minced
1\2 tsp (2.5 ml) pepper

Instructions:

In a small bowl coat steak with spice and oil

Allow to marinade at room temperature for 30 minutes

Put the potato in a small pot and cover with water, bring to a boil

Reduce heat to simmer and cook until fork tender

Toss the sliced eggplant and zucchini with a tablespoon of olive oil and season with salt and pepper, set side

Preheat your grill to medium-high heat and allow to heat to 400 degrees

Once hot grill the steak for three or four minutes per side

Remove from the grill and set aside and cover until ready to serve

Grill the eggplant and zucchini slices for 2 minutes on each side and then set them aside as well

Combine dressing ingredients in a mason jar and shake well

Slice the steak and vegetables into bite sized pieces

Arrange some tomato slice on a plate and then a few pieces of potato

Top with some eggplant and zucchini and then fan out half the steak

Pour some dressing over the works and serve

This recipe yields two large portions


Pictured below

Oven BBQ Salmon and Shrimp

Ingredients:

4 (300 gram) salmon fillets
1\2 pound (500 grams), jumbo shrimp
4 tbsp (60 ml) BBQ sauce (I used cranberry)
Salt and Pepper for Seasoning

4 russet potatoes

Instructions:

Preheat oven to 400 degrees

Prick the potatoes with a fork and wrap them each individually with aluminium foil

Place the potatoes in the oven and bake for 45 minutes

Around 20 minutes later place a large roasting pan in the oven with the potatoes

In a large bowl toss salmon with 2 tablespoons of BBQ sauce and season heavily with salt and pepper

Remove the pan from the oven when very hot and coat the bottom with cooking oil

Place the salmon fillets in the middle of the pan and return it to the oven

Place the shrimp in the bowl and pour over the rest of the BBQ sauce

Season the shrimp with salt and pepper and toss to coat

Set aside until the salmon has baked for 10 minutes

Scatter the shrimp in the pan around the salmon and once again, return it to the oven

Bake until the shrimp are pink and have curled up (around 5 minutes)

Remove the pan from the oven along with the potatoes and serve immediately

Recipe yields four servings



Pictured below with coleslaw and corn on the cob

Shrimp Penne Rose ** Light

Ingredients:

200 grams (3 cups) penne rigate pasta
8 cups (2 liters) water
1 tbsp (15 ml) salt

1\2 pound (500 grams) 56\65 Shrimp
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
10 baby carrots, diced
1\2 an onion, diced
1\2 red pepper, diced
1 clove garlic, minced
2 tbsp (30 ml) flour
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) curry powder
1\2 tsp (2.5 ml) garlic powder
1 medium sized tomato, diced
4 tbsp (60 ml) tomato paste
1\2 cup (125 ml) half & half (5%) cream
1 cup (250 ml) pasta water


Instructions:

Bring a large pot of water to boil over high heat

Salt water heavily and cook pasta as per package directions

Heat a large skillet over medium-high heat

Melt the butter in the olive oil and begin to cook the carrots, onion, red pepper and garlic

Cook for a few minutes until the vegetables begin to soften

Sprinkle the flour over the vegetables and stir to coat them

Add the tomato and tomato paste to the pan and stir to distribute

Pour in the cream and stir to incorporate

Take a heat proof cup and remove a cup of water from the pasta pot

Whisk in the pasta water and allow the sauce to come to a boil, reduce the heat to simmer and allow to thicken

Chop the shrimp into bite-sized pieces and add to the sauce

When ready, drain the pasta and pour into the sauce

Toss pasta in the sauce to coat and serve immediately

Pictured below garnished with freshly cracked black pepper and Parmesan cheese

Oven Fried Cod with Coleslaw

Ingredients:

4, 4 ounce cod fillets
2 eggs, lightly beaten
2 tbsp (30 ml) milk
1\2 cup (125 ml) finely ground breadcrumbs
1\4 cup (62 ml) finely ground cornmeal
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) fish seasoning
1\2 tsp (2.5 ml) ground thyme
1 tsp (5 ml) lemon zest

Instructions:

Preheat your oven to 425 degrees

Pat the fish dry and arrange on a platter

Pour the flour into a large shallow bowl and shake it to flatten

In a separate 2nd, large shallow bowl combine eggs and milk, stir to incorporate

In another separate large shallow bowl, combine remaining ingredients and mix well

Take the fish and coat each piece with the flour

Then take each piece of fish and coat it in the egg mixture

Finally, carefully coat each piece of fish in the seasoned breadcrumb mixture

Set aside on a rack to set for around 5 minutes

Lightly grease a cookie sheet with oil and arrange the fish on the pan

Bake for 5 minutes on each side

Coleslaw

Ingredients:

4 cups (1 L)) shredded cabbage
2 carrots, grated
1 onion, sliced thin
1 clove garlic, minced

Dressing:

4 tbsp (60 ml) apple cider vinegar
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) honey
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper

Instructions:

Combine dressing ingredients in a mason jar and shake well

Arrange vegetables in a large bowl and pour over dressing

Toss gently and refrigerate until ready to serve



Pictured below with mashed potatoes and seasonal vegetables