Saturday, June 30, 2007

PB&J Roll-Ups

I was looking for a quick, healthy snack to take along on our boat last weekend. Whatever it was needed to meet some criteria first: must contain protein, must be appealing to eat, must pack and travel well, must be quick to make. I also didn't want to make sandwiches because I wasn't sure if the weather would cooperate with us and we were going to a local place and would only be taking a small cooler for drinks and a couple of snacks.

Had I painted myself in a corner? I thought so until I thought of a recipe I had seen in a magazine years ago. I can't remember the magazine, but the concept isn't a new one. Basically, it is a peanut butter and jelly sandwich on a tortilla rather than bread. PERFECT!

To make these little gems, spread 2 to 3 Tablespoons peanut butter on one side of the tortilla. Spread jelly on half of the tortilla on top of the peanut butter. Roll from the jelly side toward the peanut butter only side. The peanut butter will act as a glue to hold the tortilla closed. Roll up in a sheet of wax paper until there are about 2 inches of paper remaining, fold in the ends of the wax paper and roll up the rest of the way. Refrigerate until serving.

We ended up staying home due to the winds that day, but the boys ate their roll-ups for an afternoon snack. Matthew even wanted one for lunch the next day! The size of these was perfect for a small cooler- they hardly take up any room. Plus, they won't get soggy like a sandwich.

For a variation, cut the chilled roll-up into 1/2 inch slices and serve as pinwheels!

Friday, June 29, 2007

Pasta Salad

This recipe is rather healthy and you can cut down on the pasta or use whole wheat pasta to cut out some of the carbs. It's great for summer and easy to double for picnics!

All of the ingredients are optional, so if there is something you don't like, leave it out or substitute with something you do.

1 Box Twist Macaroni
3 or 4 Green Onions
1 Large Green Pepper
1 Bunch Fresh Broccoli
1 to 2 Tomatoes
1 Bottle Kraft Free Zesty Italian Dressing
1 Dash Garlic Salt

Cook, drain and cool macaroni. Dice green onions, green pepper, broccoli, cauliflower and tomatoes. Toss pasta and vegetables together; add dressing and garlic salt. Toss all together and refrigerate.

~This tastes best when it's refrigerated overnight before serving, but you can serve it right away, too.
~The Kraft Free Zesty Italian is my favorite to use every time I make this since it has a much lower oil content than regular Italian Dressing. The garlic salt helps to boost the flavor a little bit.
~Also good with cubed cheeses, pepperoni and black olives for a variation.