Traveling snacks

Val.inddTry these snacks on your next road trip.


2 c. mixed nuts (almonds,  walnuts and/or pecans),  toasted
1 2/3 c. (10.5 oz.) chocolate-covered raisins
1/2 c. pepitas (pumpkin seeds),   raw or toasted
Combine nuts, Raisnets and pepitas in airtight containers.


1 c. powdered sugar
1/3 c. milk
1 1/2 c. quick or old-fashioned oats, uncooked
1 1/4 c. (7.5 oz.) peanut  butter and milk chocolate morsels
1 c. creamy peanut butter
1 tsp. vanilla extract
1 c. granola cereal
Line baking sheets with waxed paper. Combine powdered sugar, peanut butter, milk and vanilla extract in large bowl; mix with wooden spoon. Stir in oats, cereal and morsels; mix until cereal is completely coated. Roll and press mixture into 1-inch balls; place on baking sheets. Let stand until firm Store in tightly covered container in refrigerator. To take along, keep in cooler.


1 c. puffed rice cereal
1 c. old-fashioned oats
1/4 c. almonds
1/4 c. walnuts
1/2 tsp. ground cinnamon
1/4 c. sunflower seed kernels
1 c. chocolate-covered raisins   (dark or milk)
3 c. pitted and roughly chopped dates
1/2 c. roughly chopped
dried apricots
1/2 c. no-stir almond butter
Combine cereal and oats in large bowl; mix and set aside. Place almonds, walnuts, sunflower seed kernels in food processor; process until everything is the size of bread crumbs. Pour into medium bowl. Add raisins to food processor, process until chocolate is ground and raisins are in smaller pieces (size will vary and that’s okay). Pour into same bowl as nut mixture; stir to combine. Place dates and apricots in processor until mixture turns into a thick paste. Once paste forms, add almond butter and continue to process until well combined. Add chopped nuts and raisins to paste mixture. Process again until everything is well combined. Pour into bowl with puffed cereal and oats; stir to combine (use your hands to get mixture evenly blended). Spread mixture evenly into foil-lined 13-inch by 9-inch baking pan. Cover with plastic wrap or wax paper; press down on mixture in pan with heavy can or bottle to further compact and smooth mixture. Refrigerate at least four hours. Lift mixture out of pan using the foil. Slice into bars. Bars can be wrapped in waxed paper to take along for a snack.

More ideas for your summer eating –


1 lb. ground Italian sausage (or regular pork)
1 (8 oz.) pkg. cream cheese, softened
1 c. shredded Cheddar or Parmesan cheese
1 lb. jalapenos, halved  lengthwise and seeded
1 green onion, finely chopped
Place sausage in skillet over medium heat; cook until evenly brown. Drain grease. In bowl mix sausage, cream cheese, cheese and onion. Spoon about 1 tablespoon of the mixture into each jalapeno half. Arrange stuffed halves in baking dish. Bake 20 minutes in preheated 425° oven, until bubbly and lightly browned.


1/2 c. chopped cooked     3 Tbsp. chopped Fuji apple
chicken breast    2 tsp. honey
2 Tbsp. chopped black or red     2 Tbsp. crunchy peanut
seedless grapes        butter
1 Tbsp. light mayonnaise (or     Iceberg lettuce
Greek yogurt)
Chop chicken and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey. Spoon into open lettuce leaf, roll and eat. Serves one.


1 (24 oz.) container refrigerated   mashed potatoes, warmed
1 c. frozen corn, thawed
1 1/2 c. shredded Cheddar cheese, divided
1/4 c. sliced scallions, divided
1 (18 oz.) container refrigerated barbecued pulled pork
1 c. coarsely crushed potato chips
In medium bowl combine mashed potatoes, corn, 1 cup cheese and 2 tablespoons scallions; mix well. Spoon mixture into 7-inch by 11-inch baking dish coated with cooking spray. Evenly spoon pork over potatoes. Sprinkle with remaining cheese, scallions and crushed potato chips. Bake in preheated 375° oven 25-30 minutes or until casserole is heated and chips are golden.


1/2 c. cucumber, cut crosswise into 8 rounds
Salt and pepper
1/2 tsp. white vinegar
1 medium carrot, coarsely grated
3 Tbsp. reduced-fat sour cream
2 scallions, thinly sliced, white and green parts separated
Using melon baller or teaspoon, scoop out a small portion from center of each cucumber round without going all the way through; season cucumber cups with salt and pepper. In small bowl mix together carrot, sour cream, scallion whites and vinegar; season with salt and pepper. Divide mixture evenly among cucumber cups. Garnish with scallion greens.


4 (4 oz.) orange roughy, flounder  or sole fillets
4 green onions, thinly sliced
1 Tbsp. soy sauce
1/2 c. diced green bell pepper
1 tsp. olive oil
1/4 c. peeled and diced cucumber

1  Tbsp. minced fresh ginger
Cut four squares aluminum foil; place one fillet in center of each square. Combine green onions, green pepper, cucumber and ginger; sprinkle over fillets. Combine soy sauce and oil; drizzle over fillets. Fold foil over fillets and seal tightly. Bake in preheated 450° oven 10-12 minutes or until fish flakes easily when tested with a fork. Serves four.