Cold boiled shrimp is a "go to" for me. Bring a pot of lightly salted water to a boil. Throw the shrimp in and bring back to a boil then drain, add ice and toss occasionally to cool. Throw them in a baggie (a few pieces of ice can be added in to keep them really cold). My cocktail sauce is simply ketchup with enough horseradish mixed in to give it as much kick as I want. I store it in a 1/4 cup Rubbermaid container with tight fitting lid. No spoilage issue with the sauce since it's just ketchup. I also like to pack corn salad. Simply dump a can or two of corn in a bowl, add a little chopped onion and a jar of diced pimiento. Sometimes I add a little yellow or red bell pepper. Add white vinegar and sugar substitute to get the taste you want. Refrigerate until cold. Bean salad is also good made pretty much the same way. Often oil is added but I just use the vinegar and sweetener and a little salt & pepper. Chicken, turkey, tuna, beef or pork wraps are good cold too. I just use mustard to add kick, lettuce, bell pepper strips and tomatoes slices that seeds have been removed. Vinegar slaw packs well too. And of course there are tons of raw veggies and fruits. Muffins are good travelers and so is banana bread and cereal bars. Enjoy your summer and think out of the box when it comes to food.
you can check out just about any vegetarian cookbook from the library and find a ton of different variations on cold grain salads [grains plus oil and spices plus veggies] or grains salads that are tasty cold. i'd also recommend the runner's world cookbook. it has recipes like www.runnersworld.com/recipes/caprese-farro -salad-old-world-meets-classic-italian ?page=single or recipes.runnersworld.com/Recipe/crab-and-l entil-stuffed-tomato-with-yogurt.aspx, the latter which i think could do well with cold grains or greens and a wrap. and i know south beach has a similar crab and tomato recipe if the one with lentils doesn't do it for you. and again, the library. the two counties i have lived in have pretty extensive selections. mark bittman's kitchen express has a lot of really easy options and a decent amount of recipes that fall under brown bag lunches, finger food for all occasions [including picnics], or best recipes for picnics. there aren't a lot of intentionally cold recipes in most books, but most have some. you may also want to try anything that's not obviously easily perishable [like cream sauce] cold. being too lazy to heat something before i eat it has taught me that a lot of dishes are just as tasty cold as warm. and all it takes is a spoon and the container of leftovers to figure it out.
I often make a sort of Asian-inspired peanut noodle dish with lots of veggies-- sweet red pepper, matchstick carrots, sugar snap peas, scallion, cilantro, bean sprouts, and whatever else sounds good. I think the original recipe came from cookinglight.com. Everyone seems to like it, and since the sauce is peanut-based and has a little vinegar, there's less of a concern about food safety.
If you need lighter-weight options, when I go hiking I take the single-serving packets of pre-mixed tuna salad or flavored tuna. They pack a lot of protein into a very space- and weight-efficient package.
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Cut up veggies and a decent dip; small containers of greek yogurt or cottage cheese; Triscuits and Cheeses; Peanut Butter & Banana sandwiches on multigrain bread; Pre-made healthy Tacos....all are items I've taken on Day Trip travels.... Sounds like you will have a FUN summer!! patti
Go Mariners!! LOL
"The only thing we have to decide is what to do with the time that is given to us." Gandalf: Lord of the Rings
I made up a big batch of roasted eggplant last night so for lunch today I made a wrap with some of the cold eggplant slices, sliced red peppers, fresh spinach and some goat cheese. You could easily add some cold cooked chicken to that too for extra protein, but it was SUPER yummy and filling! (I, too, need cold ideas as I'm in and out of the car all day for work!)
We are MLB season ticket holders and also cycle a few nights a week. Our team allows us to bring our own food to the stadium and we usually picnic at the park after cycling. I need ideas for cold meals that are easily portable in a small rectangular lunch sized cooler bag. We generally eat about 30% protein, 30% fat, and 40% carbs, but will consume more calories from carbs on heavy cycling nights (50 miles or so).
My go-to's are egg white frittata wedges with frisee salad, quinoa and black bean salad, and chicken salad in a mustard vinaigrette served in radicchio cups. I need some extra ideas since I will be eating dinner out of a cooler most evenings this spring/summer.
Anyone have any easy ideas? Anything that can be made in batches is a bonus too. Thanks in advance!
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