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Classic picnic recipes made light — and tasty!

Nutritionist Ellie Krieger shares delicious, low-calorie summer favorites

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May 25: Nutritionist Ellie Krieger demonstrates how to make low-calorie versions of favorite outdoor recipes.

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updated 8:37 a.m. ET May 25, 2009

Memorial Day kicks off the start of the summer season, and what better way to celebrate than with a meal outdoors? Ellie Krieger, nutritionist and host of the Food Network’s “Healthy Appetite,” shares low-calorie picnic ideas that are sure to be crowd favorites:

Oven-fried chicken
Ellie Krieger

Per Serving:

Calories 270; Total fat 5g (Sat ft 1g, Mono fat 1.5g, Poly fat 1g); Protein 33g; Carb 21g; Fiber 1g; Cholesterol 85mg; Sodium 590mg

Excellent source of: iron, niacin, phosphorus, riboflavin, selenium, thiamin, vitamin B6, vitamin B12

Good source of: calcium, folate, magnesium, manganese, pantothenic acid, potassium, zinc

INGREDIENTS

Cooking spray
1/2 sleeve (about 20) whole-grain saltine crackers, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 1/2 cups corn flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 large egg whites
1 cup plain nonfat yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
4 skinless bone-in chicken breast halves and 4 skinless bone-in chicken thighs (about 3 1/2 pounds chicken), rinsed and patted dry

Recipe continues below ↓
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DIRECTIONS

Preheat the oven to 375° F. Lightly coat a baking sheet with cooking spray.

Combine the saltine and corn flake crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl.

In a large bowl, combine the egg whites, yogurt, mustard and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Then, one at a time, dip the chicken pieces in the cracker mixture, packing the crumbs evenly onto the chicken. Arrange the chicken on the prepared baking sheet and spray the tops lightly with cooking spray. Bake until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.

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Southwestern slaw
Ellie Krieger

Makes 12 servings

Per Serving:

Calories 75; Total fat 4g (Sat fat 0.5g, Mono fat 0g, Poly fat 0g); Protein 1.5g; Carb 9g; Fiber 4g; Cholesterol 2mg; Sodium 54mg

Excellent source of: vitamin C, vitamin K

Good source of: fiber, vitamin A

INGREDIENTS

1 medium jicama, peeled and sliced into thin strips (about 3 cups)
1/4 head red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half-moons
1/2 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
1/2 cup low-fat buttermilk
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste

DIRECTIONS

In a large serving bowl, toss together the jicama, cabbage, onion and cilantro.

In a small bowl, whisk together the mayonnaise, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the refrigerator in an airtight container for about 3 days.

MANAGE YOUR RECIPES



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