National Picnic Day is celebrated on April 23. Enjoy this day by having a picnic outside with your child(ren). If the weather does not cooperate have a picnic on your living room floor! Here are a few picnic tips:
- Pack all necessary items in a picnic basket, cooler (with ice) or container. Have plenty of water, trash bags, and a blanket to sit on. Bring items to wash hands; soap, paper towels or wet wipes.
- Bring along some entertainment such as balls, music or games.
- Don't forget the sunscreen, fun glasses and hats.
- Be sure to keep hot food hot and cold food cold to prevent food borne illness. Don't let food set out for more than two hours or one hour under really hot temperatures.
- Small individual bottles of water makes packing easier – no cups to pack.
- Keep it simple; take non-perishable foods or foods that don't require utensils - children love finger foods.
- Remember to keep your picnic location as clean as you found it so use the trash bags that were packed.
- 2 cups fresh broccoli, gently rubbed under cold running water, shredded
- 1 1/2 cups carrots, scrubbed with clean vegetable brush under running water, peeled, shredded
- 1/4 cup crushed pineapple, canned in 100% juice, drained
- 3 cups cooked diced chicken (12 ounces)
- 1/4 cup poppy seed dressing
- 12 large lettuce leaves, gently rubbed under cold running water
- Wash hands with soap and water. Combine broccoli, carrots, and pineapple in a large bowl. Stir in chicken and dressing. Mix well. Serve immediately or cover and refrigerate.
- For each wrap, place 1/3 cup filling on the bottom half of the lettuce leaf and roll tightly. Enjoy!
Suggestion: Filling may be made up to one day in advance.
Picnic Tip: Pack with ice or ice packs to keep cold until serving time.
- Calories 67
- Total Fat 3g
- Sodium 73mg
- Total Carbohydrates 4.1g
- Protein 7g
Recipe adapted from: Mount Lebanon Elementary School, Pendleton, South Carolina found on USDA's MyPlate Kitchen Recipes.