Too Much Girls - Never Too Much or Too Many Yummy Healthy Recipes.. Stay Young, Stay Fun, Stay Healthy

In Car Crudité Raw Vegetable "Platter"

Ingredients:

Asparagus (steamed)
Bell peppers
Broccoli
Carrots
Cauliflower
Celery
Cucumbers
Green onions
Jicama
Mushrooms
Radishes
Snow peas
Cherry or Grape Tomatoes

Directions:

Rinse vegetables thoroughly and place in ice water and refrigerate to crispen them. Arrange on platter over fresh
spinach or arugula greens.. or in individual serving cups to serve

Optional Dip: I like to use a 16oz container of Non-fat Sour Cream and add one package of Hidden Valley Dips
Mix.. my new favorite flavor is Fiesta Ranch. (POINTS* value 0 for 2Tbls serving Cal 20 - Fat 0g - Fiber 0g)

When planning this fresh veggie assortment for your travel.. drain after crisping, and arrange in a compartmentalized sealable container. Best if kept chilled in an ice chest if possible. If traveling with the dip.. be sure to have on ice in an ice chest, and kept cold. Back up veggies packaged in ziploc containers will travel well in your cooler.

Servings - Makes 4 servings
Per serving = 1cup = POINTS® value 1*

here's some added ideas for a successful Day Tripper.. Tailgater

We did extensive travel by car this past summer. Here are some hints that I found very helpful in keeping the
trip "safe and sane.. and free of temptation.

1. Travel with a portable ice chest on wheels.. Makes it convenient to wheel into motel rooms, or to a picnic bench
at a park.
2. Blue Ice works well for cooling, however it isn't always convenient to re-freeze during a trip. Consider freezing
bottles of water to act as your "ice" in your cooler.. The water will come in handy to drink once thawed. Take
gallon-size ziploc freezer bags with you to add extra ice for your trip, available your motel.
3. Consider traveling with a small BBQ grill.. we have a gas Weber BabyQ grill that operates from small portable
propane bottles that remove while transporting. A visit into a local grocery for a lean meat, fish or poultry will be
quick to fix on the grill.. and can be done right from your tailgate.
4. Have a designated picnic basket or container that stays supplied with paper plates, cups, and napkins. Eating utensils, small cutting board and knife. Can/Bottle Opener, corkscrew.. zip loc bags, and paper towels are all great basic gear. I always like to add a candle. Non spill salt and pepper shakers, and matches or lighter will come in
handy. Pack a picnic quilt and a table cloth. Wet ones for quick clean up work great.
5. Pack a portable lidded box with dry goods, breads, boxed crackers etc.. for easy transport or access at mealtime.
6. Pack a case of water that you can replenish, and stay hydrated.
7. Try and schedule your meal breaks along with rest stops/fuel stops.. ask where a local park is located and spread out the pinic quilt and make your tailgater a full fledged picnic..
8. Don't forget the fresh fruit!!
9.. and of course the iPod and travel doc... TMG style!!

ENJOY!!