Tag Archives: picnic ideas

Bacon Wrapped Asparagus


Summer is the time for delicious veggies, picnics and get-togethers, and grilling out. While I’m a huge fan of any vegetable on the grill, I also believe bacon makes everything better. Water chestnuts, shrimp, and yes, even pork can and should be wrapped in bacon.

But if you’re trying to sneak extra veggies and fiber in, without compromising your meat-eating standards, this recipe is just the ticket. It only takes 2 ingredients and 15 minutes on the grill or in the oven to have a crisp, irresistible appetizer or side dish. Make these and watch as everyone inhales their vegetables. Or go here to watch me make these.



  •  2 pounds asparagus
  • 1 pound of bacon (turkey bacon may work too)


Step 1: Cut the bottom most inch or two off of the asparagus. This is the hardest, woodiest part and does not taste very good. Then take 2-4 stalks, and one slice of bacon. Wrap the bacon around the asparagus stems from the bottom up.


Step 2: Repeat for all the asparagus. Place the bundles either on top of a baking rack with a baking sheet underneath or on the grill. You want the bacon grease to be able to drip off as it cooks.


Step 3: Grill on medium-low heat, flipping once, until bacon is fully cooked and asparagus is wilted but still crisp. Or bake in an oven at 350, turning once, for 15 minutes.


That’s all there is to it! Let them cool enough to handle, and then chow down.



Click below to watch the step by step video:

Creamy Tuna Potato Salad


I’ve never been a huge fan of potato salads. They are usually overly-fatty-creamy, with cold mushy potatoes and bits of who-knows-what. Just not appetizing. But then I read this in some magazine once, and since I had asparagus and red potatoes already, decided to give it a whirl.

With a bit of a twist and crossover of tuna salad and potato salad, and easy on the saucy things, it sounded much more delicious than your usual potato salad rotting in the picnic sun. And by substituting in Greek yogurt for some of the heavier dairy per usual it becomes slightly healthier.


  • 2 pounds redskin potatoes
  • 1/2 cup frozen mixed vegetables (or just peas)
  • 10-12 spears asparagus
  • 2 tbsp plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 can tuna, drained
  • 1/2 cup skim milk
  • Salt, pepper, dill, oregano, etc.


Step 1: Dice your potatoes, and bring a pot of water to a boil. Add the potatoes and cook 5-7 minutes. Add the chopped asparagus and frozen veggies and cook another 3-5 minutes.


Step 2: Mix the yogurt, mayo, and milk in a small bowl. Use more or less milk to make it your desired consistency.


Step 3: Drain the potatoes and vegetables. In a large bowl, combine the tuna, potatoes, and cream dressing. Season as desired, mix well.


This recipe makes enough for three good-sized servings. The SO and I each had some for dinner, then I packed up the rest for lunch the following day.


This is tasty warm right after combining, or cold right out of the refrigerator, making it a great dish for leftovers.