Let’s face it.  Summer is about being outside, for us as well as the NFL teams and players.  But they’re stuck with OTAs, while we get to enjoy a better sunny activity:  picnics.

Whether you hit the park or the beach, bring the kids or a group of friends, picnicking is the perfect way to enjoy a day outside.  Before you get to lunch, though, here’s two games you might not have tried before that can kick off your day.  These are both games you can play with family and friends of all ages – and they’re also easy to transport to your favorite picnic spot.

KanJam:  Buy yours here.

KanJam involves tossing Frisbees at a trash can-sized target and working with your partner to score points by either hitting the Frisbee into the can or off the can.

How To Play Kanjam.

Kubb:  Buy yours here.

Kubb is a mix of horseshoes and bowling, but it also requires some strategy.

How To Play Kubb.

Courtesy: jplarson

As far as food goes, you’ll need something easy to carry and fun to eat.  Here’s a simple menu that should please both kids and adults.  All you need to add is a bag or two of your favorite snack!

Southwest Chicken Wraps

4 Sandwich wraps (10 inches each)

3/4 c Reduced-fat sour cream (can also use deli mustard or reduced-fat mayo)

2 to 3 tablespoons chopped pickled jalapenos (optional)

2 tbsp Lime juice

Coarse salt and ground pepper

3 c Baby spinach

3 c Chicken or turkey, shredded

1 can Black beans, drained and rinsed

1 Large tomato, thinly sliced

1 Small red onion, thinly sliced

1 Avocado, thinly sliced

1.  In a bowl, whisk together sour cream, jalapenos, and lime juice, plus a little bit of salt and pepper.
2. Spread sandwich wraps with the sauce, leaving a 2-inch border.  In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado.
3. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Garden Pasta Salad

2 c Whole wheat rotini

1/3 c Reduced-fat mayonnaise

1/3 c Low-fat plain yogurt

2 tbsp Extra virgin olive oil

1 tbsp Red wine vinegar (or lemon juice)

1 clove Garlic, minced

1/8 tsp Salt

1 c Cherry or grape tomatoes, halved

1 c Yellow or red bell pepper, diced

1 c Carrots, diced

1/2 c Red onion, diced

1/2 c Kalamata olives, pitted and halved

1/3 c Fresh slivered basil

1. Cook the pasta until tender, 8-10 minutes, then drain.
2. Whisk mayonnaise, oil, yogurt, vinegar (or lemon juice), garlic, salt and pepper in bowl until smooth.  Add pasta and toss to coat.
3. Add tomatoes, bell pepper, carrots, olives and basil.  Toss to coat.

Apple Jack Cookies

1 c Brown sugar, packed

1/2 c Butter or margarine, softened

1 Egg

1/2 c Flour

1 tsp Nutmeg

1/2 tsp Salt

1/2 tsp Baking soda

1 Medium apple

1. Heat oven to 375.  Grease cookie sheet with shortening.
2. Beat brown sugar, butter and egg in large bowl with mixer on medium speed until light and fluffy.
3. Stir in flour, nutmeg, salt and baking soda.
4. Stir in apple.
5. Drop dough in round teaspoonfuls about 2 inches apart on cookie sheet.  Bake 8-10 minutes or until light brown.

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Written by Sara

Sara lives in Los Angeles, California, with her husband and chow chow mix, Theodore. She is an avid sports fan and currently works as an Associate Director at the NFL Network on the shows Total Access and GameDay Final. Sara knew since she was a teenager that she wanted to work in sports and has covered such events as the Olympics, College World Series, NCAA Football Division II Championship and of course, the NFL Draft, Hall of Fame weekend, NFL Scouting Combine and Super Bowl. A St. Louis native, she loves the Rams, Cardinals and Blues, as well as the Syracuse Orange (her alma mater) and the Wisconsin Badgers. In her free time, Sara likes to spend time at the beach, travel, work out, read and cook.