Day 170-173: Christmas Picnic Ideas

18 12 2011

Hey everyone!

This week has been extremely hectic. So today I thought I would treat you to some more recipes!

Changing tradition and opting for a Christmas picnic will certainly take the stress out of playing host. Here’s a collection of some favourite easy-to-prepare picnic recipes.

We’ve all been there before. Stressed in the kitchen, trying to get the Christmas dinner cooked in time for the crowd of hungry guests. Luckily, we’ve come up with a simple solution – a picnic Christmas!

 

Prawn and avocado salad           
This is a simple prawn salad full of the freshest of summer ingredients – juicy prawns, avocado, watercress and cucumber. It can be prepared several hours in advance, as we’ve opted against the usual high-fat mayonnaise dressing. Enjoy this real crowd pleaser.

Ingredients

1 medium fresh Lebanese cucumber, halved lengthways, thinly sliced
200 g watercress, sprigs picked, washed
1 large avocado, halved, stone removed, sliced
800 g Prawn, king, cooked, peeled, tails intact, deveined
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp dijon mustard

Instructions

  • Combine cucumber and watercress in a large serving bowl. Top with avocado and prawns. Season with freshly ground black pepper. Combine juice, oil and mustard in a small jug. Serve salad drizzled with dressing.

 

Rosemary and garlic grilled pork fillet       
You can’t go past a loin of pork at Christmas time. We’ve decided to do without the fussy stuffing, which is often loaded with fat. Instead, we’ve simply marinated it in garlic, rosemary and olive oil, letting this sweet meat speak for itself. It can be cooked several hours in advance, sliced and served warm or cold.

Ingredients

1 Tbsp safflower oil, (or olive oil)
3 clove(s) fresh garlic, crushed
1 Tbsp fresh rosemary, finely chopped
500 g lean pork fillet, excess fat trimmed
4 cup(s) rocket leaves
60 ml fat-free dressing, (1/4 cup)

Instructions

  • Preheat the oven to 220C.
  • Combine the oil, garlic and rosemary in a bowl. Season well with salt and pepper. Spread the mixture over the pork, covering the entire surface. Wrap the fillet in plastic wrap and refrigerate for at least 1 hour, or overnight.
  • Remove the plastic wrap and place the pork in a shallow roasting pan lined with baking paper. Bake the pork in the preheated oven for 20 minutes, or until the juices are slightly pink when tested with a skewer. Remove from the oven, cover loosely with foil and set aside to rest for 10 minutes before slicing.
  • Toss the rocket with the dressing and serve with the sliced pork.

 

Chicken salad with wholemeal pasta     
Now here’s a delicious salad! Tasty chicken and wholemeal pasta tossed with fresh ingredients like celery, apple, capsicum and corn. Plus, the combination of carbs and protein means you are less likely to overindulge in dessert later on. Make several hours in advance and store in an airtight container.

Ingredients

250 g boiled pasta, (wholemeal)
1 medium onion, (red), thinly sliced
2 individual celery, chopped
1 medium fresh apple, (green), cored, chopped
1 medium green capsicum, (red), de-seeded, chopped
100 g canned corn kernels, drained, rinsed
300 g baked lean chicken breast, chopped
1 Tbsp fresh flat-leaf parsley, finely chopped
1 Tbsp fresh chives, finely chopped
150 g low-fat natural yoghurt

Instructions

  • Cook pasta in saucepan of boiling salted water according to packet instructions. Drain and rinse well under cold water.
  • Meanwhile, combine onion, celery, apple, capsicum, corn, chicken, parsley and chives in a serving bowl. Add pasta and yoghurt and season to taste with salt and pepper. Stir well to combine.
  • Cover and refrigerate until ready to serve.

 

Chocolate cream cupcakes           
These chocolate cream cupcakes are a real winner. They can be made up to one day in advance and stored carefully in an airtight container in the fridge. The combination of light chocolate cake, layered with cream and topped off with choc frosting is to die for!

Ingredients

2 cup(s) plain flour
2 tsp baking powder
1/2 cup(s) cocoa powder
8 Tbsp Weight Watchers Canola Spread
1 cup(s) caster sugar
2 small egg(s)
1 cup(s) skim milk
3 tsp vanilla bean extract
2 medium egg white
1 1/2 cup(s) icing mixture
1 x 3 second spray(s) oil spray

Instructions

  • Preheat oven to 180C. Spray a 12-hole non-stick muffin tray with oil and set aside.
  • Sift flour, baking powder, 1/4 cup cocoa powder and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Combine 6tbs spread and 1/2 cup caster sugar in a large bowl. Beat with electric beaters until light and creamy. Add eggs one at a time and beat until combined.
  • Add half of flour to butter and sugar mixture. Add milk and 1 teaspoon of vanilla. Beat to combine. Add remaining flour and beat again until smooth. Spoon mixture into prepared muffin trays, filling until two-thirds full. Bake for 25-30 minutes or until skewer inserted in middle comes out clean. Allow cakes to cool in tray for 5 minutes, then transfer to a wire rack to cool completely.
  • To make filling, combine egg whites, remaining 1/2 cup of caster sugar and remainingvanilla essence in a large heat-proof bowl. Place bowl over a saucepan of simmering water. Use an electric beater to beat until egg whites are stiff and fluffy. Remove from heat and set aside.
  • To make icing, combine remaining spread and cocoa in a medium bowl. Beat until smooth and creamy. Sift icing sugar into mixture and beat until thick and spreadable.
  • Slice cooled cakes in half horizontally. Spread each with vanilla filling and cover with other cup cake half. Spread chocolate icing on top of cakes and serve.

 

Rocky road                  
This is the perfect finish to a Christmas picnic. Loaded with everyone’s favourite ingredients – milk chocolate, toasted coconut, Turkish delight, roasted peanuts and marshmallows – a little bit will definitely go a long way.

Ingredients

200 g white chocolate block, roughly chopped
300 g marshmallow, roughly chopped
40 g desiccated coconut, (shredded), toasted
100 g chocolate coated Turkish delight, cut into 1cm cubes
60 g roasted peanuts, roughly chopped

Instructions

  • Line base of a 18cm x 25cm deep slice tin with non-stick baking paper. Set aside.
  • Place chocolate in a large bowl over a saucepan of simmering water. Melt chocolate, stirring for approximately 5 minutes, or until completely smooth.
  • Add marshmallows, coconut, Turkish delight and peanuts. Stir using a large metal spoon, until all ingredients are thoroughly coated in chocolate.
  • Spoon rocky road mixture into prepared tin and press down surface with a spatula. Refrigerate for approximately 1 hr, or until chocolate has set. Cut into 21 squares and serve.

 

There you go. Some healthy but delicious recipes for s lovely summer xmas picnic!!!

Lots of Love J.L

xxx

 

 

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