Labor Day Picnic
Menu
When you take a picnic to your favorite park, keep food safe
in an insulated cooler and find a spot in the shade.
Enjoy fun activities in the sunshine, such as Frisbee,
badminton or volleyball.
Summer Black Bean Quinoa Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
BREAKFAST:
Frosted Oats Cereal*
1 cup Strawberries
1 cup Nonfat Milk
1 cup Coffee or Tea
SNACK:
6 oz Nonfat Yogurt
PICNIC LUNCH:
Summer Black Bean Quinoa Salad**
Tangy Jicama & Carrot Slaw**
1 cup Watermelon
8 oz Sparkling Water or
Iced Tea with Lemon
SNACK:
Gooey Chocolate Chip Brownie**
DINNER:
Mesquite Chicken*
Vegetables (minimum ½ cup)
SNACK:
Bruschetta Veggie Chips*
*Jenny’s Cuisine®
**We’ve included the recipe!
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1 cup uncooked quinoa
2 cups vegetable broth
2 Tbsp olive oil
¼ tsp salt
¼ cup chopped fresh basil
3 Tbsp fresh lemon juice
2 Tbsp Dijon mustard
½ tsp freshly ground black pepper
3 garlic cloves, minced
2 cups frozen shelled edamame
2 cups cherry tomatoes, halved
½ cup sliced green onions
1 diced yellow bell pepper
1 can (15 oz) black beans, rinsed
and drained
½ cup crumbled reduced-fat feta
cheese
Combine quinoa and vegetable broth in
a saucepan; bring to a boil over mediumhigh heat. Cover, reduce heat, and simmer
15 minutes or until broth is absorbed
and quinoa is tender. Remove from heat.
Combine olive oil, salt, basil, and next
4 ingredients (through garlic) in a large
bowl; stir with a whisk until blended. Stir
in quinoa. Defrost edamame in microwave
for 2 ½ minutes. Add the edamame,
tomatoes, green onions, bell pepper, black
beans, and feta cheese to quinoa mixture;
stir gently to combine. Chill in refrigerator
until ready to serve. Yield: 10 servings
(serving size: 1 cup).
Tangy Jicama & Carrot Slaw
Prep Time: 10 minutes
4 cups julienned peeled jicama (1 lb)
2 cups shredded carrots
½ cup thin sliced red onion
¼ cup orange juice
1 tsp lime zest
3 Tbsp fresh lime juice
1 tsp sugar
½ tsp salt
1 Tbsp chopped fresh cilantro
Combine jicama, carrot, and onion in
a large bowl. In a small bowl, whisk
together next 5 ingredients (through salt).
Add to jicama mixture and toss gently
to coat. Stir in cilantro. Yield: 6 servings
(serving size: 1 cup)
Per Serving:
1 Vegetable, ½ Starch
This Labor Day Picnic Menu
provides approximately 1200
calories. If you are on a
different calorie level, please
speak with your consultant.
Gooey Chocolate Chip Brownies
Prep Time: 10 minutes
Cook Time: 25 minutes
1 cup sugar
¼ cup canola oil
¼ cup plain nonfat yogurt
1 tsp vanilla extract
3 egg whites
½ cup all-purpose flour
1
/3 cup Dutch process cocoa
¼ tsp baking powder
¼ tsp salt
Nonstick cooking spray
1 cup NESTLÉ® TOLL HOUSE® SemiSweet Chocolate Morsels, divided
Combine the first 5 ingredients in a bowl;
using an electric mixer, beat at medium
speed until well-blended. In a separate
bowl, combine flour, cocoa, baking
powder, and salt; stir well. Add to sugar
mixture; beat just until dry ingredients
are moistened. Stir in ¾ cup NESTLÉ®
TOLL HOUSE® morsels. Pour mixture
into a 9-inch square baking pan coated
with cooking spray. Bake at 375° for
25 minutes. Remove from oven, and
sprinkle with remaining morsels. Let
stand 3 minutes or until morsels soften;
spread softened morsels over brownies,
using a knife or metal spatula. Let cool
on a wire rack. Yield: 16 servings (serving
size: 1 brownie).
Per Serving:
1 ½ Starch, 1 Fat
Per Serving:
1 Vegetable, 1 Starch, 1 Meat, ½ Fat
“I will do the thing I think I cannot do.”
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission.
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