Wouldn’t you love to feed your family a healthy dinner – easily and without turning on anything warmer than a can opener?
And what if that dinner didn’t include the major allergens milk, cheese, egg, seafood, peanuts or tree nuts?
Have I got an idea for you!
Grab a 9 x 13 baking pan or similarly-sized plastic box (I used a food-safe one with a lid, which is what I recommend) and fill-‘er-up with little piles of various goodies: canned (drain first), freshly chopped/diced, or frozen (stuff like peas, broccoli, cauliflower, etc).
If you are serving fairly soon, defrost the frozen veggie bag in a bowl of warm water before adding to the box. If you are making the box ahead, just put the frozen veggies in the box and they’ll de-ice on their own.
Here are some box-friendly ingredients to get you started, but really the world is your oyster (Oooh! Oysters! That would be a treat!):
- Canned chicken
- Beans – so many to choose from!
- Whole corn
- Beets – my daughter and I like how they turn everything pink
- Green onions
- Peas (frozen are tastier than canned in this case)
- Carrots (shredded)
- and in the words of the King of Siam, “Etcetera, etcetera, etcetera!”
Add a bag of your favorite salad greens and a bottle of salad dressing and …
Your Homemade Salad Bar Dinner is served!
For an on-the-go version (museum days, picnics, or tailgating at the amusement park) just pop the lid on the plastic food-safe container, place it in a cooler with the salad bag, the dressing and a frozen bottle of your favorite (non-carbonated – WHOOOSH!) beverage to keep it all cold.
What’s your favorite salad bar topping? Care to share?
Have a Happy Health Tuesday!
REALITY CHECK: My daughter anaphylaxed (to another unknown substance) a weekend or so ago, so Appe-Easy has been our dinnertime theme song. It’s been a tough few days watching the hives return every time the Benadryl wears off.
“From the end of the earth I will cry to You, When my heart is overwhelmed; Lead me to the rock that is higher than I.” Psalm 61:2