Scavenge the Icebox-Cucumber Tomato Salad with Panela and Steak and Peppers

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I love cooking outdoors.  And camping.  A lot.  The fresh air, green trees and rustic environment just beckon fresh food to be made.
So I pack our icebox with as much produce that I can cram in-with the ice of course.
But by the end of our camping trips the fruits and veggies are floating in water and I have to find creative ways to use them up.  And that takes us to here.
Look at this beautiful bounty!  I see marinated grilled round steak, sautéed bell peppers and onions with zucchini, a cucumber, tomato and panela salad, grilled baby nectarines and baked potatoes.
Let’s get grilling!

 

Grilled Round Steak
2 pounds round beef
Lawry’s Garlic and Herb 30 minute marinade [the rest of my bottle from yesterday’s chicken ;-)]
Steak seasoning of choice
Marinate 30-60 minutes.
Grill 5-8 minutes on each side depending on liking
Serves 5-6

 

Wrap potatoes in foil and grill 30 minutes or until tender.
Place nectarines on grill with steak.
Meanwhile get this beautiful mix of veggies started.  You can actually see the steam coming off this one!

 

Grilled Peppers and Onions with Zucchini
 
While waiting for the food to cook, slice about half an onion and a zucchini, julienned.
Sauté the onion in 1 Tb of canola oil with desired seasonings (I used the steak seasoning). When the onion is almost caramelized, add one bag of frozen (now thawed) mixed bell peppers. Sauté another minute more then add the zucchini.  Cook three minute more.
Makes 6 – 1/2 cup servings
And while that’s cooking, chop up this colorful salad with a kick.

 

Spiced Up Cucumber and Tomato Salad with Panela
 
2 cucumbers peeled and chopped
2 Roma tomatoes chopped
1 oz Panela cheese
Dash Tabasco (I use Cholula hot sauce at home-even better!)
Toss together and serve.
Makes 6 – 1/3 cup servings

 

Finally, for your finicky shark, reheat last night’s corn cobs for 2 minutes on the grill.
Rub with butter, sprinkle with Parmesan cheese and top with steak strips to create a spider. Yum yum!
I’d like to mention my little shark requested a baked potato!  And he tasted a nectarine and loved it. All on separate plates of course. With a side of Panela cheese.  Mommy aimed for protein and healthy carbs and he got dairy and fruit too!
And this one is for the big kids 🙂

I lost my natural lighting with the setting sun by the time I served myself.  The perks of motherhood-always last to eat.

Camp on healthy ones. There’s always a rainbow of nutrition in that icebox.

 

Cucumber Tomato Salad with Panela

Prep Time: 5 minutes

Total Time: 5 minutes

Number of servings: 6

Per Serving 38 calories

Fat 2 g

Carbs 5 g

Protein 2 g

6

Cucumber Tomato Salad with Panela

Weight Watchers PointsPlus®: 1

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cucumbers
  • 2 Roma tomatoes
  • 1 oz Panela cheese
  • Dash Hot Sauce

Instructions

  1. Peel and chop the cucumbers.
  2. Dice the tomatoes.
  3. Crumble the cheese.
  4. Mix all ingredients together and serve.

What is your favorite camping salad?

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Sometimes it’s All in the Presentation-Tike Face Plate, Melon and Chicken with Sweet Potato

It’s 4th of July weekend and my family and I decided to take a local camping trip to the Pomona Kampgrounds Of America.  The Pomona KOA is right across the street from the Pomona Fairplex where my family and I were entertained by “Kaboom!” a monster truck, dirt bike and firework show. We discovered the Kaboom show when we went tent camping at the KOA one year and watched the fireworks from our campsite.  So we decided to go to the show this year.  The presentation was spectacular!  My boys loved every minute of the daredevil stunts and extreme tricks and were amazed by the fireworks.  I’ll admit I was fully entertained too.  I recorded several stunts and all I can hear is my hoot and hollering over the monstrous engines.

Just look at that dirt track and red, white and blue set up!

This particular KOA in Pomona is no peach.  The RV spots are close together and there are no fire-pits or playgrounds, but they have a pool, game room and store.

Which all appeals to my family.

So when I’m cooking and eating which I love to do both, [pause to bite into my lettuce wrapped turkey burger and roasted poblano with panela cheese] I like to make the food present as good as it tastes.
Even when camping.  Because we all know a hot dog is just a hot dog and a burger is just a burger, until you add the grilled onions, muenster cheese and fat juicy tomato slices.
This was our delicious clean eating lunch today.  Grilled chicken breast halves marinated in Lawry’s Herb and Garlic 30 minute marinade, French cut greens beans tossed in olive oil and black pepper (love my electric skillet for camping), baked white sweet potatoes dashed with cinnamon-everything is better with cinnamon-and sliced cantaloupe.

Now there’s not too much I can do with this dish to entice my kids. Especially my pickiest shark Jesse, who was blessed with autism, which gives him the most distinct of senses.

So here comes the Tiki Face Plate!  The same healthy dish is carefully arranged to appeal to my kiddos.  I added a dollop of cinnamon maple butter for the sweet potato.

With just a bit of creativity and sugar and spice, any basic heathy meal can be made kid friendly.

And that’s the theme of my blog-Famished Fish, Finicky Shark.
Cinnamon Maple Butter
3 Tb Smart Balance Butter
1 tsp cinnamon
1 tsp maple syrup
Cream together and serve.  Serves 3-4
Great on sweet potatoes, toast, biscuits, pancakes, etc.