News

Alicia's Activity Angle: Backpack snack season

By Alicia Wicklund

04/17/2012

Spring is here and with warmer temperatures in store, many will be itching to spend some time outdoors. Being new to the area, I have discovered that Bottineau County has a lot to offer for outdoor entertainment.

One of the first places I explored was Mystical Horizons. While my boyfriend and I were driving up there, he explained to me we were going to see a sun dial. I didn’t even know what a sun dial was. I do have to say, it is pretty cool.

For a person that is originally from country as flat as a pancake, the view from atop of the Turtle Mountains was breathtaking. You could see for miles. There was a light haze in the sky and the sun was setting. It may sound perfect, but I must tell you there were 40 mph winds. But isn’t that North Dakota for you?

Equally as pretty was driving out of the Turtle Mountains and into Bottineau during the evening.
One must not forget about the serene Lake Metigoshe.

Or the many trails in the Turtle Mountains. I’ve been told there are some great trails for horseback riding – I’m itching to find out.

Here’s a few backpack or snackpack food items that will keep the avid outdoors person energized:

Strawberry Trail Mix

1 cup frosted strawberry mini-wheats
¼ cup dried strawberries
¼ cup dark chocolate chips
¼ cup yogurt covered raisins or craisins

Toss the ingredients together and store in an airtight container. It makes about one serving.
Recipe found on www.onepanwonders.com.

Lunch box pita pockets

½ cup deli ham, chopped
½ cup shredded lettuce
¼ cup shredded carrot
¼ cup Fat-free Ranch dressing

Place ham, lettuce and carrot in a resealable plastic bag. Pour Ranch dressing into a small resealable container. Wrap the pita bread in plastic wrap.
Assemble the pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top. What I like about this recipe is that one does not have a soggy sandwich by lunch time.

If you would like to change it up, other combinations could be: chopped pepperoni, mozzarella cheese and pizza sauce; chopped bacon, shredded lettuce, chopped tomato and Ranch dressing; or sliced apples and peanut butter.

Recipe from www.allrecipes.com.

A healthier version to store-purchased potato chips are:

Homemade baked chips

8 tortilla rounds
Cooking spray
Seasonings of choice

Preheat oven to 350°F. Arrange four tortilla’s on a jelly roll pan. Spray with cooking spray and sprinkle your seasonings of choice over the top. I have used: garlic powder and onion flakes; cajun; Italian; or even cinnamon and sugar.

Before baking, slice into six or eight triangles with a pizza cutter. Bake until slightly golden brown. Remove from oven and place on wire rack. Cool completely before putting in an airtight container.

It may be easier to purchase, but in my opinion, the following recipe is a lot tastier, and has less preservatives:

Homemade applesauce

6 cups apples, peeled, cored and chopped
¾ cup water
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
½ cup white sugar

In a 2-quart saucepan over medium heat, combine apples, water, cinnamon and cloves. Bring to a boil, reduce heat and simmer 10 minutes. Stir in sugar and simmer five more minutes.
Recipe from www.allrecipes.com.

The next recipe might not be suitable for outdoors, but it may remind little ones of being outside:

Ants on a log

5 celery stalks
½ cup peanut butter
¼ cup raisins

Wash celery sticks and cut ends off. Cut stalks in half, spread peanut butter and arrange raisins on top.