It’s a Picnic!

One of my favorite summer activities is going to the park and having a picnic. Now that the weather is perfect for outdoor activities, I like to visit the park with a packed lunch and a good book to read. It’s a relaxing and affordable way to spend the summer days!

These days, you can find a variety of stylish and fun picnic baskets at any local store. I get a lot of use out of mine but they also make for a wonderful and unique gift for a close friend or family member. Today, I am going to share with you a delicious recipe to pack into your picnic basket but I am also going to share with you a few great tips for packing a picnic basket. I found some of these tips on one of my favorite websites, Delish {www.delish.com}. I also added a few of my own ideas!

Summer Picnic Tips

Be prepared. Choose an easy recipe, which you can prepare beforehand. I chose a Heart Healthy Chicken Salad Sandwich from Campbell’s Kitchen! It’s perfect for a summer afternoon and good for you too!

Don’t forget the drinks. Freeze a few water bottles, which will not only keep your food chilled but they will melt throughout the day for a refreshing and cool drink!

Stay cool. If you're not planning to eat right away, pack mayonnaise-based dishes in a cooler to maintain proper temperatures. Since my recipe below contains mayonnaise, I will pack my cooler with a frozen ice pack and a few frozen water bottles. It will keep my sandwiches fresh until I am ready to eat!

Be comfy. Don’t forget to pack a large blanket for you to sit on and enjoy your lunch!

Heart Healthy Chicken Sandwiches
From Campbell's Kitchen
Prep: 15 minutes
Makes: 4 sandwiches


2 tablespoons nonfat plain yogurt
2 tablespoons light mayonnaise
1/3 cup chopped celery
1/2 small onion, finely chopped (about 2 tablespoons)
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 slices Pepperidge Farm® Very Thin 100% Whole Wheat Bread
8 slices tomatoes
4 lettuce leaves

Stir the yogurt, mayonnaise, celery, onion and chicken in a medium bowl.
Divide the chicken mixture among 4 bread slices.
Top with the tomato, lettuce and remaining bread slices.

Serving Suggestion: Serve with carrot and celery sticks and dill pickle spears.

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I have access to all these delicious recipes.

Best, and until next time, Kaitlin!

The “Unofficial” Start of Summer

The past month was super busy for me. We had Easter, Mother’s Day, a few birthday parties in between and of course the usual busy work, which naturally comes with springtime.  Then again, that kind of sounds like every other month of the year!  I am looking forward to next weekend because it’s our “unofficial” start of the summer, Memorial Day. And it’s also a long three-day weekend!

Every year, my family and I travel approximately an hour and half to the Jersey shore to kick off the summer.  It’s a tradition for our family to gather at the beach for Memorial Day.  We relax, often attend the Memorial Day celebration and of course have a big BBQ.  We all play a role when it comes to planning a family gathering. My father is always in charge of the meat for the grill (he wouldn’t have it any other way), my mother is the overall shopper and planner of the weekend and my Aunt is in charge of making desserts, usually it’s a delicious cheesecake.  For me, I usually just fill in the gaps. I end up making some kind of salad or side dish for everyone to enjoy. This year, I am making the Cool Chicken Pasta Salad from Campbell’s Kitchen.  I am sure it will please everyone! Happy Memorial Day and welcome summer 2010, unofficially!

Cool Chicken and Pasta Salad

From Campbell's Kitchen

Prep: 20 minutes

Chill: 30 minutes

Makes: 4 servings (about 1 3/4 cups each)

1 1/2 cups elbow macaroni or 2 1/4 cups corkscrew-shaped pasta (rotini), cooked without salt and drained

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)

1 1/2 cups cherry tomatoes cut in half

1 small onion, chopped (about 1/4 cup)

3 tablespoons chopped fresh parsley

3/4 cup prepared fat free Italian salad dressing

Place the macaroni, chicken, cucumber, tomatoes, onion and parsley into a large bowl.  Add the dressing and toss to coat.  Cover and refrigerate for 30 minutes.

Best, and until next time, Kaitlin!

Spring is in the Air!

I love living in an area of the country where we feel the change of seasons. Spring is always a refreshing time on the east coast because the winter months tend to drag on and on. As we begin to see fresh flowers and green grass pop up almost over night, it gives me a great sense of renewal. Unfortunately, with spring in the air, it seems as if my to-do list just got a bit longer… spring cleaning, setting up the patio furniture, planning our summer vacation, BBQ’s and more. Even though I have that extra spring in my step, I feel as if my life has sped up about 30 mph!

Besides my football entertaining recipes, some of the most popular recipes on my blog are easy, quick and convenient dinners. Who doesn’t experience that dreaded moment in their day -- you are driving home from work and ask, “What is for dinner?” Since, I find these recipes to be extremely helpful, especially when my to do list doubles, I wanted to share them with you. Today I want to debut the Chicken Pasta Alfredo recipe. This particular recipe is perfect if you have a family or if it’s just two of you (lunch will be set for the following day)! I hope you enjoy this month’s dinner dilemma recipe, Chicken Pasta Alfredo!

Chicken Pasta Alfredo
From Campbell’s Kitchen
Prep: 15 minutes
Cook: 10 minutes
Makes: 4 servings

4 ounces cream cheese, cut into cubes
1 1/2 cups milk
3/4 cup grated Parmesan cheese
1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup frozen peas, thawed
1/2 of a 1-pound package fettuccine, cooked and drained (about 4 1/2 cups)

Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes.

Add the chicken, peas and fettuccine to the skillet and toss to coat. Heat through. Sprinkle with the remaining cheese and serve immediately.

For a more traditional Alfredo sauce, substitute 2 tablespoons butter and 1 1/2 cups heavy cream for the cream cheese and milk. Proceed with the recipe as directed above.

*Or 3 cans (4.5 ounces each)

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I have access to all these delicious recipes.

Best, and until next time, Kaitlin!