Need ideas for meals on the sidelines

18 years ago

Well, Fall is almost upon us and both of my boys are playing flag football this year (a first for us). That means that our Sundays this fall will be spent on the sidelines (12-4 each week). We are away from home 11:30-4:30 so some sort of take-along food is a necessity. We usually have a largish, later breakfast at home before we leave, and they are ready for lunch around 2:00ish.

This past weekend I totally blew it and planned nothing and had to run out to a deli to get lunch mid-game. It was tasty, but I don't like being unprepared and I am committed to getting my act together for the rest of the season.

Do you have any suggestions for make ahead, take-along dishes that would be good for cool fall weather? Something hearty to keep the boys energized. . . something not too messy and something warm to keep the parents happy? Any ideas will be most appreciated.

Sort by:Oldest

Comments (10)

tess_tx
18 years ago
last modified: 11 years ago
My gang likes anything that fits into a thermos...Mac n cheese, chili, thick stews, brat's or hot dogs
Lisa_in_Germany
18 years ago
last modified: 11 years ago
I was going to suggest Thermos stuff, too. Nice, thick homemade subs for days when it is not too cold.

Lisa
Related Discussions
Need dessert ideas for Italian meal
Q
Comments (29)
The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 Â¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 Â½ cups powdered sugar Â½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.
...See More
Meals for a friend in need - ideas?
Q
Comments (5)
When it's chilly, potato soup will hit the spot for the family and the patient. Ditto congealed fruit salads and freshly made chunky applesauce slightly sweetened with some cinnamon added. This recipe for Lasagna in a Hard Roll over in the Recipe Exchange is from Lizzynola: The kids love this quick & easy recipe: 3/4 pound of ground beef and or ground sausage or a combination of both 1 8oz. can of tomato sauce (I use the garlic/seasoned) 1/2 of an envelope of dry onion soup mix About 1/4 t. dry oregano About 1/8 t. dry basil 1 large egg, beaten 3/4 cp cream style cottage cheese, drained 3/4 cup mozzarella or other cheese 8 hard rolls Cook the beef/sausage in a skillet and drain off the fat. Add the tomato sauce, sout mix, and seasonings, Simmer covered for about 5 minutes. Uncover and cook for another 10-15 minute longer, stirring frequently. Mix the egg with the cottage cheese and 1/2 cup of the cheese. Cut a thin slice off the top of each roll. Hollow out the center leaving about 1/2 inch thick shells (save and freeze the bread chunks for a dressing, bread pudding, etc.) Spoon half of the meat mixture into the bottoms of each roll. Spoon cheese mixture over meat, then spoon remaining meat mixture over cheese mixture. Sprinkle the 1/2 cup remaining cheese over the meat mixture and replace the tops of the rolls. Wrap each roll in heavy foil.Place foil packets on a baking sheet. BAKE at 400 (preheated) oven for about 25-30 minutes. You can add your own seasoning to your liking if you wish. A nice salad is all you need with this one!
...See More
Son had wisdom teeth out - need Christmas Eve meal ideas
Q
Comments (6)
How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda
...See More
Any ideas for inexpensive meals for 19 people?
Q
Comments (29)
this is always a big hit... Chalupa This is a great recipe for large crowds.....I always make this when my family comes from California for a visit. 3 to 5 lb. pork roast (the cheaper the better) 1 lb dry pinto beans (cleaned) 2 pods garlic, minced 2 tblsp. chili powder 1 tbsp. ground cumin 1 tsp. ground oregano 2 small cans diced green chilies (these are mild) 1 tbsp salt 1 tbsp pepper Put all ingredients in a large pot and cover with water. Cook covered on a low heat. Add water as needed as beans will soak up the water. Cook for about 6 hours or until the roast falls off the bone. when done remove roast from the pot careful to remove all the bones. Chop up the meat and add back to the pot. Simmer with the lid off until thick (about 30 minutes) making sure to stir occasionally so it won't stick. Serve over a bed of Fritos and add the following: grated cheese lettuce onion tomato sour cream salsa guacamole. Leftovers make great burritos.
...See More
Terri_PacNW
18 years ago
last modified: 11 years ago
We do alot of "on the side line" eating. My boys play football and baseball.

I love the hot cold bag I bought at walmart. Couple bucks and does it's job well. You can prepare things and slide them in it.

I usually just make hearty sandwiches, but certainly you could warm up something, wrap in foil, then slide in the bag.

Fried or baked chicken pieces would be good.
FoodTV Picnic Food

BBC Picnic Ideas

Picnic Baskets

Delia Online

I'll be back to check these links out myself!! Hope you find some inspiration in them.

Here is a link that might be useful: RR~Tuna Pan Bagnat~this sounds good
teresa_nc7
18 years ago
last modified: 11 years ago
Perhaps some sandwiches that can be served warm or room temp like homemade meatball subs, grilled ham and cheese, Italian Beef from your crockpot, grilled chicken breast sliced toasted with cheese, or warm bologna grinders (can get you a recipe). You could do pulled pork in the crockpot the day before, shred, mix w/ bbq sauce, put hot in a thermos and put on buns at the game for a warm bbq pork sandwich.

You could also do some containers of soup to go with the sandwiches when the weather gets colder. Remember, coolers can serve as "warmers" also and insulate containers holding hot soup. Here are some recipes:

Slow Cooker Taco Soup AllRecipes serves 8

1 onion chopped
1 pkg taco seasoning
1 can chili beans
6 halves chicken breasts
1 can black beans
grated cheddar cheese
1 can whole kernel corn, drained
sour cream
1 8oz can tomato sauce
tortilla chips
1 12 oz can or bottle beer
2 10oz cans tomatoes with green chiles

Put onion, through tomatoes in crock pot. Add taco seasoning and stir well.
Put chicken breasts on top of mixture, pressing down to just cover the chicken.
Cook on low for 5 hours.

Remove chicken from pot, cool slightly, shred, put back into soup. Cook 2 hours more on low. Serve topped with cheese, sour cream and chips if desired.

Spicy Beef Stew Â Crock pot

1 Â½ to 2 lbs. stew beef, cut in 1-inch cubes
4 med. potatoes, cubed
4 med. carrots, sliced
1 med. onion, chopped
2 cloves garlic, minced
2 cans tomato soup
2 soup cans water
1 c. red wine
2 TB flour
1 t. salt
1 t. paprika
1/4t. pepper
1/2t. each oregano, basil, thyme, sage, marjoram
1 TB Worcestershire sauce
2 bay leaves

Coat beef cubes with flour, s&p, paprika. Put vegetables in crock pot, top with the beef cubes. Mix all the rest but the bay leaves, pour over meat and veg in pot. Stir in bay leaves. Cook 8-10 hours until all is tender.

Pennsylvania Dutch Chicken Corn Soup

1 3-4 lb. chicken
1 onion chopped
1 rib celery w/ leaves, chopped
4 qts. water
2 cups or more fresh corn off cob or 1 10 oz. package frozen corn
2 hard boiled eggs
salt and pepper

Cook chicken with onion and celery in 4 qts. salted water until done and falling off the bone. Cool in liquid, then remove chicken and pick meat off the bones, discarding bones and fat. Chill broth if desired then remove hardened fat. Chop chicken into bite-sized pieces. Return to broth, heat to boiling, add corn, then make dumplings:

dumplings ~
1 cup flour
1 egg
milk to make a soft dough to roll out, cut small dumplings and add to chicken/corn broth; cook about 10 minutes then add in chopped hard boiled eggs; season to taste with salt and pepper, serve hot.

Vegetable Burger Soup

1 lb lean ground beef
1 16oz can diced tomatoes
1 16oz can tomato sauce
1 16oz package frozen mixed vegetables
1 package dried onion soup mix
2 TB sugar
4 cups water
potato Â 1 or 2 diced

Brown beef, drain. Add rest of ingredients. Simmer for an hour or so or put in crock pot to cook on low all day.

Curried Chicken Noodle Soup makes a full pot of soup

1 small chicken, remove fat
5-6 cups water
1 c white wine
1 container Chicken Noodle Soup Starter
8 oz Velveeta cheese
1 t curry powder

In large pot, bring to boil chicken, water, wine, and Starter. Simmer 1 hour covered. Take out chicken, cool, cut off bone. Return all or just half of chicken to pot. Add cheese cut in cubes and curry powder. Warm to melt cheese.
maiaa
Original Author
18 years ago
last modified: 11 years ago
Thanks all for the ideas. We don't own a thermos so I guess I will go get one . . . I hadn't considered them for food (we usually only picnic during warmer months). I've got lots of yummy sounding soups to try now. And I'll do the hearty sandwiches and see how it goes.

Does anyone have suggestions for particularly tasty sandwiches? I haven't tried grilled ham and cheese, but I'll definitely give that one a try. They like meatballs and sloppy joe type sandwiches but those seem like they would be WAY to messy for our situation. I'll also try some rotisserie chicken sandwiches since those seem to hold up pretty well and be easy to eat.

I'll get my act together yet! ;-)
lynn_1965
18 years ago
last modified: 11 years ago
We take meatball sandwiches with us when we go fishing/crabbing. I make the meatball sandwiches at home. Wrap in foil, warm them up in the oven before leaving, put in insulated bag and they stay pretty warm for quite a while. They are not very messy with the foil wrapped around them.

lynn
Terri_PacNW
18 years ago
last modified: 11 years ago
Go easy on the sauce, and hollow out the rolls a bit to "contain" things better for the meatball subs.
Or you could also do a hamburger pattie shape, again hollow out the upper bun a bit, and go easy on the sauce. If you have a big enough pan, simmer the "patties" in the sauce for a bit to infuse the flavors like one does with meatballs.
lindac
18 years ago
last modified: 11 years ago
When you have kids who are playing football, any mid game snack will sit a lot better if it's low fat, and high complex carbs. Things like bread and jelly sandwiches, apple muffins and finger jello.
Now then I would suggest all manner of delicious foods for the spectators, but the players need to eat lightly with the emphasis on easily digested things.
Linda C
Terri_PacNW
18 years ago
last modified: 11 years ago
Very true Linda...our half time "treat" for the boys at Youth Football is: oranges, grapes or watermelon. Little carb/sugar hit and some "water". LOL
dgkritch
18 years ago
last modified: 11 years ago
Burritos are always good too, stuffed with whatever you've got. Hot or cold depending on the weather.
Chicken strips and jojos, fresh veggies and fruits.
Granola bars. cheese sticks. Cookies full of oatmeal, dried fruit and nuts (we call these "breakfast bars"...LOL).
Fruit juice and water.
Include plenty of healthy snacks for the spectators.......it's REAL easy to down a big bag of M & M's or other junk!!
Deanna (Hi maiaa!!)

Need ideas for meals on the sidelines

Comments (10)

tess_tx

Lisa_in_Germany

Related Discussions

Terri_PacNW

teresa_nc7

maiaa
Original Author

lynn_1965

Terri_PacNW

lindac

Terri_PacNW

dgkritch

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Need ideas for meals on the sidelines

Comments (10)

Related Discussions

maiaaOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

maiaa
Original Author