Here are some recipes for the perfect summer picnic

School starts in less than a month, so now is the time for a family picnic or a trip to the beach or lake.

Getting out in the sun is healthy. The sun provides vitamin D that helps the immune system. With the coronavirus, outdoor outings have been limited to immediate family members, so family reunions have been postponed as have other fun activities such as fairs and festivals.

Families can remedy this summer’s lack of activities by planning a picnic or a beach outing for just the household.

Picnic or beach foods do not have to be time-consuming. Sandwiches, chips, salads or maybe some home-fried chicken are picnic perfect.

In planning the outing, make sure there are thermal containers so foods that contain mayonnaise do not spoil. If taking a portable grill along, the preparations become even easier. Chicken and vegetable kebabs come to mind. Veggies and meat can be done at one time with the addition of pita bread. Top with a ranch-type dressing.

Even easier, purchase ready-made chicken and vegetable kabobs at the supermarket, and put them on the grill. No mess, no fuss. Add a no-bake dessert and the meal will please the pickiest of eaters.

Oven ranch chicken can be prepared the night before. Few things are as tasty as cold chicken. Pair the chicken with a fruit and pasta salad, which makes use of fresh summer fruits. Make sure the salad is packed in sealed container over ice or surrounded by ice packs.

The fruit salad can be packed in colorful paper cups and tossed in the trash containers when leaving the park or beach.

If an outdoor picnic or even a backyard picnic sounds like a good break from the routine, then give these recipes a try. They will be a treat for the whole family.

Greek kabob sandwiches

1/3 cup red wine vinegar

2 tablespoons olive oil

1/4 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1 clove garlic, minced

4 chicken and vegetable kabobs (5 ounces each)

4 tablespoons cucumber ranch or regular ranch dressing

4 Greek-style pita flat breads (6 to 7 inches)

In 1-gallon resealable food-storage plastic bag, mix vinegar, oil, basil, oregano and garlic. Add kabobs; seal bag and turn to coat. Refrigerate at least 6 hours or overnight to marinate, turning bag once or twice.

When ready to cook kabobs, heat gas or charcoal grill. When grill is heated, remove kabobs from marinade, discard marinade. Place kabobs on gas grill over medium heat or on a charcoal grill over medium coals; cover grill. Cook 12 to 15 minutes, turning once, until chicken is no longer pink in the center.

Spread 1 tablespoon dressing on each flat bread. Slide chicken and vegetables from kabobs off skewers and onto breads (if needed, cut chicken and vegetables into smaller pieces). Secure with toothpick, if needed. – From “Easy Meals – Picnics and Potlucks”

Oven-fried ranch chicken

Chicken:

2 cups buttermilk

1 package (2 ounces) ranch dressing mix

3 1/2-pound whole chicken, cut up

Cooking spray

Breading:

1 pouch (6,5 ounces) golden corn muffin and bread mix

1 teaspoon paprika

1teaspoon pepper

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper (cayenne)

In large resealable food storage plastic bag mix buttermilk, dressing mix and chicken. Seal bag, turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425 degrees. Spray 15-by-10-by-1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely, shake off excess. Place chicken, bone side down in pan. Lightly spray top of chicken with cooking spray.

Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone, 170 degrees for breasts; 180 degrees for thighs and legs. – From “Easy Meals – Picnics and Potlucks”

Lightly lime fruit salad

1 3/4 cups uncooked small pasta shells (7 ounces)

1 1/2 seedless green grapes

1 1/2 cups cantaloupe cubes

2 bananas, sliced

2 cups halved fresh strawberries

Lettuce leaves, if desired

Dressing:

1/2 cup sour cream

3 tablespoons frozen (thawed) limeade concentrate

1/8 teaspoon salt

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.

Meanwhile, in large bowl, mix grapes, cantaloupe and bananas. In small bowl, mix dressing ingredients until well blended.

Gently stir cooled cooked pasta and dressing into salad. Gently stir in strawberries. Serve in lettuce-lined paper cups. – From “Easy Meals – Picnics and Potlucks”

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.