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Friday, October 7, 2022
Home Blog Breaking Eggs Packing for a Pool-Side Dinner

Packing for a Pool-Side Dinner

By Lindsey Athanitis

It is all too tempting to order from the pool snack bar every time you head to the pool in the evening. But if your pool visits are more than once a week, you could be adding on some unwanted extra calories. Plus, you may be skipping out on important veggies both you and your family probably need. If you plan ahead just the night before, packing for the pool can be easy and nutritious!
Your menu:
Greek Eggplant Dip w/ Pita Crisps (my kids love this – they have no idea it's eggplant)
Hummus and Carrots (store bought or homemade)
Oven Fried Chicken
Lemonade or Iced Tea (skip the juice boxes just one night and make a large, spill-free container – bring cups!)
Greek Eggplant Dip w/ Pita Crisps:
2 eggplants
2 garlic cloves
2 tblspoons parsley
2-3 tablspoons olive oil
Juice of 2 lemons
Red wine vinegar to taste
Salt to taste
Place 2 whole eggplants on oven rack (no need for a pan) and bake at 350 degrees for 1 hr. Let eggplant cool and then peel off skin and trim off ends. Place them in a food processor and add remaining ingredients. Blend until smooth. Personally, I like a lot of red wine vinegar so it adds a punch. Just keep tasting and adjust to your liking.
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