Healthy Recipe Ideas for Fall Picnics

Tail gate parties and ball games are two of the first things that come to mind when you think of fall, and with both of these events come lots of hungry people to feed. You don't have to sacrifice healthy delicious meals for convenience just to satisfy them at the tailgate party or after the ball game either. Here is one easy and healthy option for the perfect fall picnic, tailgate party, or after the game meal.

Easy Italian grilled chicken kabobs are fast and easy to prepare, healthy, delicious, and easily carried to your next event. You will need about 2 pounds of boneless, skinless chicken - your choice of white or dark meat, 2 large onions, 1 to 2 pounds of potatoes, 3 or 4 bell peppers - any variety, 2 yellow squash, 2 zucchini squash, 2 bottles lowfat Italian dressing, mushrooms, and some skewers. Slice the yellow squash and zucchini, and cut all remaining items into bite size pieces or wedges with the exception of the mushrooms - leave them whole or cut in half, they will stay on the skewers better this way.

Put all of the ingredients in a large bowl and cover with the Italian dressing, stirring to coat well, then cover and refrigerate for about 30 minutes to allow the flavors to absorb. Then simply thread the ingredients onto the skewers, alternating between the meat and vegetables. Either put the kabobs on ice and carry to your picnic to grill or put them in a pan in the oven and grill them at about 400 degrees for 30 minutes or until the chicken is done and the vegetables tender. They can then be wrapped in foil and easily carried to any event.

Salads are a mainstay of any picnic meal and this one is both healthy and delicious. Bean salad can be quickly assembled the night before and put in the refrigerator to marinate over night. Drain and rinse 1 can of kidney beans, 1 can of green beans, 1 can of wax beans, 1 can of chick peas, and 1 jar of diced pimentos. Chop 1 small onion, and mince 3 cloves of garlic. You can add more garlic if you like a stronger flavor, but don't substitute garlic powder for fresh garlic. It will not give the same flavor. Mix all ingredients with 1/2 cup sugar, 1/3 cup olive or canola oil, and 1/4 cup vinegar. Cover the salad and refrigerate overnight for best results.

Potato salad has long been a favorite at any picnic or potluck meal. You can alter this recipe to make it lower in fat by using a lowfat or reduced fat mayonnaise. Preheat your oven to 350 degrees and spray an oven safe pan with nonstick cooking spray. Quarter about 4 cups small red, unpeeled potatoes and place them in the pan. Bake them for 30 to 35 minutes or until potatoes are tender and golden brown, stirring once during cook time. Let the potatoes cool while you mix 1 cup mayonnaise, 1/4 cup sliced green onions, 1/2 cup crisp crumbled bacon, 2 teaspoons garlic powder, 2 teaspoons onion powder, salt, and pepper together in a large mixing bowl. Add 4 peeled and chopped boiled eggs and the potatoes and stir until well blended. Sprinkle the top with paprika for a pretty garnish. This salad works equally well warm or chilled.

For one final menu item for your next fall picnic or tailgate party, grilled herb-butter corn would make a tasty choice. Mix 1 stick melted butter, 2 tablespoons fresh or dried chives, 2 tablespoons fresh or dried parsley, 2 tablespoons fresh or dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder together in a small bowl. Add salt and pepper to taste to the butter mixture and set it aside. Place cleaned and husked ears of corn (or thawed frozen corn on the cob) onto sheets of heavy duty aluminum foil. Brush each ear of corn with the butter mixture until well coated and then wrap them up in the foil, making sure the ends are sealed well. The corn can then be grilled either on a charcoal or gas grill, or in the oven. It will take them about 30 to 45 minutes to grill on either the charcoal or gas grill and about 40 minutes to grill in the oven set to broil. Either way turn them several times during cooking to make sure they grill evenly. Once they are done, the ears of corn are already wrapped in foil and can easily be carried anywhere.

A fall picnic menu consisting of easy Italian grilled chicken kabobs, bean salad, roasted red potato salad, and grilled herb-butter corn will be sure to please even the pickiest eater and satisfy all your guests; you might even get rave reviews from your friends and family along with many requests for the recipes. This meal idea is easy to prepare, healthy, and can quite easily be carried to your next fall picnic, tailgate party, or event.