any ideas for meals that can be taken along to baseball games?
bsbllmm asked:
Family of 6 with two boys in travel baseball. We are running out of meal ideas. We are burned out on hot dogs, nachos and sandwiches.
Family of 6 with two boys in travel baseball. We are running out of meal ideas. We are burned out on hot dogs, nachos and sandwiches.
Not sure if you have tried this already or if they will work but Lunchables work great. They have tons of varieties like cheese and crackers, hamburgers, hot dogs, sandwhiches, chicken nuggets, pizza, and a lot more. They are very cheap (range from about $2-$5 per lunchable kit) and include the entree (for lack of a better word), drink, and dessert. They are easy to travel with and can be either hot or cold. Good luck!
fried chicken. travels well. when we were lil, my mom would make when went to amusement parks.
FRIED CHICKEN
2 (3 lb.) broilers, cut into pieces
1 1/2 c. unsifted flour
1 1/2 tsp. salt
2 tsp. thyme leaves
2 tsp. paprika
1 egg
1/3 c. milk
2 tbsp. lemon juice
Vegetable oil
Wash but do not dry the chicken. Combine flour, salt, thyme, and paprika, in a shallow dish. Beat the egg and combine with milk and lemon juice in another shallow dish; mix well.
Roll the chicken in the flour; dip in the egg mixture and then roll again in the flour. Set aside on waxed paper for at least 30 minutes so that the coating will dry; roll in flour again if the coating has remained moist.
Pour vegetable oil about 1/2 inch deep in a very large skillet and heat to 375 degrees. Cook chicken pieces, skin side down, until golden brown on one side, usually 5-10 minutes. Then turn and brown the other side. Reduce heat; cover the skillet and cook for 25 additional minutes or until thoroughly done. Drain on absorbent paper before eating or packing for the picnic.
“CELEBRATION MEADOWS”
1 1/2 lb. round French bread
1/4 c. olive oil
2 cloves garlic, minced
3 lg. tomatoes, sliced
1/2 lb. assorted sliced luncheon meat
3 oz. sliced pepperoni or salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke hearts, drained
2 1/4 oz. sliced black olives, drained
2 to 3 lg. dill pickles, sliced lengthwise
1 mild red or white onion, sliced
OPTIONAL:
Mayonnaise
2 oz. anchovy fillets, drained
Cut bread in half horizontally. Hollow out the soft bread from top and bottom, leaving 1/2 to 3/4 inch shell.
In small bowl combine the olive oil with the garlic. Brush cut surfaces of bread shells with oil. Spread with mayonnaise if desired.
To assemble: Layer 1/3 of tomato slices on the bottom bread crust, then top with alternate layers of meats, pepperoni, cheeses, 1/2 the remaining tomatoes, artichoke hearts, olives, pickles, onion and anchovies, if desired. Top with remaining tomatoes and place the top crust on the filling, pressing down firmly. Seal the sandwich tightly in plastic wrap and foil. If made ahead, refrigerate. Just before serving, place the wrapped sandwich on a flat surface and press down firmly on top to flatten it. Unwrap and cut into wedges.
Dinty Moore individual meals. They are microwaveable. Heat them and wrap with foil and then place in hot/cold cooler. The beef stew, roast beef w/ mashed potatoes, and the pasta are all okay to eat luke warm to warm. Stay away from the chicken and rice as it congeals when cooled. This suggestion is contingent upon you eating within 2-3 hours of prep.
Also keeping bag/cooler in sun will keep them warm.
None of the above has cheese or mayo so you don’t have to worry about spoiling.
Bucket of Fried Chicken is good cold as are the green beans but not the cole slaw.
Chinese stir fry is good cold as is lo-meins but w/o seafood in it.
Individual salads and Fruits.
Firecracker Drumsticks
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil
To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly. (if you don’t like spicy, just fry the drumsticks as you regularly would.)
Also you could try making wraps or placing tuna or chicken or egg salad into pita bread, or using pita bread for “pizzas” by taking along the sauce, cheese, pepperoni, pre-browned sausage pieces, etc. in plasic containers.
MINI HAM AND CHEESE CALZONES
1 can (11 oz.) refrigerated soft breadsticks
1/2 cup KRAFT Shredded Mozzarella Cheese
12 slices OSCAR MAYER Shaved Honey Ham, cut in half
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400°F. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dough to 2-inch width. SPOON 1 tsp. cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with Parmesan cheese. BAKE 12 to 15 min. or until golden brown.
TURKEY & CHEESE POCKETS
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. MIRACLE WHIP Dressing
1 tsp. GREY POUPON Dijon Mustard
4 slices OSCAR MAYER Shaved Smoked Turkey Breast, finely chopped
1/4 cup KRAFT Shredded Mozzarella Cheese
1 can (7.5 oz) refrigerated biscuits (10 biscuits)
PREHEAT oven to 400°F. Mix cream cheese, dressing and mustard in small bowl until well blended. Add turkey and cheese; mix well. Set aside. PRESS or roll out each biscuit to 3-1/2-inch circle. Place 1 heaping tsp. cream cheese mixture onto each biscuit circle. Fold dough over filling to make small turnover shapes. Firmly press edges of dough together to seal. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until lightly browned.
homemade corn dogs
Soup that’s kept warm in a thermos
JO JO POTATOES
1/3 c flour
1/3 c. Parmesan cheese
1 tsp. Salt
1/2 tsp. paprika
1/3 c. butter
6-8 potatoes, washed well and quartered lengthwise
Shake first four ingredients in a plastic bag. Add potatoes and shake to coat. Melt butter in a 9 x 13 inch Pyrex pan. Place potatoes in pan and bake at 375 degrees for about an hour. Turn potatoes 2-3 times while baking. Season with additional salt and pepper as desired. Serves 8-10.
Baked Pizza Roll-Ups
1 can (8 oz.) refrigerated crescent roll dough
1/2 cup pizza or pasta sauce
1-3/4 cups (7 oz.) Sargento® Bistro™ Blends Mozzarella & Asiago with Roasted Garlic
1-1/2 tsp. Italian seasoning
2 Tbsp. Sargento® Fancy Parmesan Shredded Cheese
Separate crescent rolls into triangles. Spread thin layer of pizza sauce evenly over each triangle; top with Italian shredded cheese and Italian seasoning. Roll up each crescent triangle, starting at wide end; place on baking sheet coated with non-stick cooking spray. Sprinkle Parmesan cheese over top of each pizza roll-up. Bake in preheated 375°F oven 15 minutes or until golden brown. Substitution: Sargento® 6 Cheese Italian Shredded Cheese may be used in place of Sargento® Italian with Garlic Shredded Cheese.
Hens in a Blanket
1 (9 ounce) package chicken breast tenders
1 (8 ounce) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400 degrees F. Unroll crescent rolls; separate into triangles. Top each triangle with a chicken tender and slice of cheese. Roll up, starting at wide end. Bake on a cookie sheet for 10 to 12 minutes, or until golden brown. Variations: Use Swiss or pepper jack cheese, sautéed onions, peppers, etc.