Food for the Road

This March, if you plan to hit the road and journey to one of Oklahoma’s 33 state parks, be sure to take some food for the road. 

Food for the Road

Before hitting the trail: Sweet and Spicy Snack Mix

OKL Bonus Content Bonus Content!

Yields 4 1/2 cups
Before hitting the trail: Sweet and Spicy Snack Mix

Ingredients

4 cups (16-ounce can) lightly salted mixed nuts
2 tablespoons olive oil
2 tablespoons honey or maple syrup
1 teaspoon hot sauce
1 teaspoon ancho chili powder
1 teaspoon smoked paprika
1 teaspoon ground cinnamon
1/2 cup semi-sweet chocolate chips

Directions

Preheat the oven to 325°F. Line a baking sheet with parchment or a silicone liner. Place nuts into a medium bowl and drizzle oil, honey and hot sauce. Add the seasonings and stir to coat well. Spread nuts evenly on the baking sheet and bake for 10 to 12 minutes, stirring once. Cool. Stir in chocolate chips. Package in zip-top bags—a great snack for an outdoor adventure! 




Lunch on the road: Thai Chicken Salad Wraps

Skip fast food for lunch and pack the cooler with chicken salad wraps, with an Asian twist. 

Yields 6 wraps
Lunch on the road: Thai Chicken Salad Wraps

Ingredients

2 cups cooked shredded chicken
1/4 cup plain yogurt (Greek or regular)
1/4 cup mayonnaise
1/4 cup creamy peanut butter
1 1/2 teaspoons fish or soy sauce
1 tablespoon lime juice
1/4 cup thinly sliced scallions
1/4 cup chopped cilantro
6 8-inch wrap-style tortillas
1 medium carrot, grated
1 red bell pepper, seeds removed, thinly sliced
1/4 head red cabbage, thinly sliced
1/4 cup chopped salted peanuts

Directions

 

In a medium bowl, combine the chicken, yogurt, mayonnaise, peanut butter, fish sauce and lime juice. Mix well. Stir in the scallions and cilantro. To assemble the wraps, place a generous scoop of chicken salad onto the center of each tortilla. Top the chicken with some of the sliced carrots, peppers, cabbage and chopped peanuts. Roll the wraps shut and secure with a toothpick. 

 




Snack for the car: Roadtrip Muffins

Blueberry muffins make a healthy mid-morning snack—gluten free and with no added sugar. 

Yields 24 mini muffins or 10 standard-sized muffins
Snack for the car: Roadtrip Muffins

Ingredients

3 very ripe bananas (1 cup mashed)
1 egg
1 egg white
1 tablespoon olive oil
1 teaspoon vanilla extract
1 1/2 cups almond meal or almond flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup fresh or frozen blueberries

Directions

Preheat the oven to 350°F. Line a muffin pan with paper liners. In a medium bowl, combine the bananas, egg, egg white, oil and vanilla. Beat with an electric mixer until smooth. Add the almond meal, baking soda, cinnamon and salt and beat until just combined. Gently mix in the blueberries with a spoon. Spoon the batter into the prepared muffin liners. Bake for 12-15 minutes for mini muffins or 22-25 minutes for full-sized muffins, or until a toothpick inserted into the center of a muffin comes out clean.




Breakfast before you go: Sunrise Breakfast Casserole

Start your day with an easy breakfast casserole that’s ready and waiting for you before you head out. 

Serves 8
Breakfast before you go: Sunrise Breakfast Casserole

Ingredients

32-ounce package tater tots
6 eggs
1/4 cup milk 
1/4 teaspoon salt
1/4 teaspoon black pepper
4-ounce can green chilies, undrained 
8 ounces precooked sausage crumbles 
2 cups shredded cheddar cheese

Directions

Spray the inside of a slow cooker with non-stick spray. Place 2/3 of the tater tots into the bottom of the slow cooker. In a medium bowl, whisk together the eggs, milk, salt and pepper. Pour over the tater tots. Layer on the green chilies, sausage crumbles and the remaining tater tots. Top with cheese. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. 

Click here to watch a step-by-step video!