12 Grab And Go Snacks for Lake Days: Easy Summer Food Ideas!
1. Turkey And Cheese Roll Ups
Ingredients
Main Ingredients
- 8 medium flour tortillas, about 8 inches each.
- 8 ounces sliced deli turkey, thinly sliced.
- 8 ounces cream cheese, softened to room temperature.
- 8 slices cheddar cheese, about 1 ounce each.
- 1 cup baby spinach, washed and thoroughly dried.
- 2 tablespoons mayonnaise.
- 1 tablespoon Dijon mustard.
- 1/4 teaspoon garlic powder.
- 1/4 teaspoon black pepper.
Optional Ingredients
- 1/4 cup finely chopped green onions.
- 1/4 cup finely chopped red bell pepper.
- 1/4 cup shredded lettuce.
- 2 tablespoons chopped fresh parsley.
- 1/4 teaspoon smoked paprika.
- A few thin pickle slices.
Ingredient Substitutions
- Turkey: Use sliced chicken, ham, or roast beef if preferred.
- Cheddar cheese: Try Swiss, provolone, Monterey Jack, pepper Jack, or Colby Jack.
- Cream cheese: Neufchatel cheese or whipped cream cheese can be used.
- Flour tortillas: Whole-wheat tortillas work well for a heartier option.
- Dijon mustard: Yellow mustard can be substituted for a milder flavor.
- Spinach: Use finely shredded romaine or iceberg lettuce instead.
- Mayonnaise: Greek yogurt can be used for a lighter spread.
Equipment Needed
- Large cutting board.
- Small mixing bowl.
- Butter knife or small spatula.
- Measuring spoons.
- Measuring cups.
- Sharp chef’s knife or serrated knife.
- Paper towels or clean kitchen towel.
- Plastic wrap or airtight container for storage.
Step-by-Step Instructions
Step 1: Soften the Cream Cheese
Take the cream cheese out of the refrigerator and let it soften at room temperature for about 15–20 minutes.
Soft cream cheese should be easy to spread without tearing the tortillas.
Don’t try to spread very cold cream cheese directly onto the tortillas. It can drag across the tortilla and create holes.
Step 2: Make the Creamy Spread
Add the softened cream cheese, mayonnaise, Dijon mustard, garlic powder, and black pepper to a small mixing bowl.
Stir until the mixture is smooth and evenly combined.
The finished spread should look creamy with no large lumps of cream cheese remaining.
If you’re adding green onions, parsley, or smoked paprika, stir them in now.
Step 3: Prepare the Tortillas
Place one flour tortilla flat on a clean cutting board.
If the tortillas feel stiff or dry, warm them for about 10–15 seconds in the microwave. This makes them more flexible and easier to roll.
Don’t overheat them. The tortilla should be soft and pliable, not hot.
Step 4: Spread the Cream Cheese Mixture
Spread about 2 tablespoons of the cream cheese mixture evenly over the tortilla.
Leave about 1/2 inch of space around the edges.
Keeping the layer fairly thin is important. Too much filling can make the roll ups difficult to close and more likely to fall apart.
Step 5: Add the Turkey and Cheese
Place about 1 ounce of sliced turkey evenly over the cream cheese layer.
Add 1 slice of cheese on top of the turkey.
Try to distribute the turkey and cheese from edge to edge without creating a very thick pile in the center.
Step 6: Add the Vegetables
Place a small amount of baby spinach over the turkey and cheese.
If using lettuce, bell peppers, or pickles, add them now.
Make sure the vegetables are dry. Excess moisture can make the tortillas soggy.
Step 7: Roll the Tortilla Tightly
Start at one edge of the tortilla and roll it firmly over the filling.
As you roll, gently tuck the filling inward and keep the tortilla tight.
Continue rolling until you have a compact cylinder.
The finished roll should feel firm and hold its shape without large gaps between the tortilla and filling.
Step 8: Chill the Roll Ups
For the cleanest slices, wrap each roll tightly in plastic wrap and refrigerate for 15–30 minutes.
Chilling isn’t required, but it helps the cream cheese firm up and makes slicing much easier.
For meal prep, you can refrigerate the wrapped roll ups for several hours before serving.
Step 9: Slice and Serve
Use a sharp knife to trim off the uneven ends if desired.
Cut each roll into 1-inch pieces.
Wipe the knife between cuts if the filling starts sticking to the blade.
Arrange the Turkey And Cheese Roll Ups on a serving platter and serve immediately.
They are delicious cold or slightly chilled.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Flour tortillas – $2.25.
Deli turkey – $4.50.
Cream cheese – $2.25.
Cheddar cheese – $1.70.
Baby spinach – $0.75.
Mayonnaise – $0.20.
Dijon mustard – $0.15.
Garlic powder – $0.05.
Black pepper – $0.05.
Estimated Total Recipe Cost
Approximately $11.90 USD.
Estimated Cost Per Serving
Approximately $1.49 USD per serving.
2. Watermelon Feta Skewers
Ingredients
Main Ingredients
- 4 cups seedless watermelon, cut into 1-inch cubes.
- 8 ounces feta cheese, cut into 1-inch cubes.
- 1/2 cup fresh mint leaves.
- 2 tablespoons extra-virgin olive oil.
- 1 tablespoon fresh lime juice.
- 1/4 teaspoon kosher salt.
- 1/4 teaspoon freshly ground black pepper.
- 2 tablespoons balsamic glaze, for drizzling.
Optional Ingredients
- 1 tablespoon honey, for a sweeter flavor.
- 1/4 teaspoon red pepper flakes, for a little heat.
- 1 tablespoon finely chopped fresh basil, for extra herbal flavor.
- 1 tablespoon toasted pistachios, finely chopped, for crunch.
Ingredient Substitutions
- Feta: Use goat cheese or small fresh mozzarella balls if you prefer a milder cheese.
- Mint: Fresh basil works well when mint is unavailable.
- Lime juice: Substitute fresh lemon juice.
- Balsamic glaze: Use a light drizzle of regular balsamic vinegar, although the glaze gives the skewers a thicker, sweeter finish.
- Watermelon: Choose a ripe, seedless watermelon for the best texture and easiest preparation.
Equipment Needed
- Large cutting board.
- Sharp chef’s knife.
- Small mixing bowl.
- Small whisk or fork.
- Measuring cups.
- Measuring spoons.
- Serving platter.
- 20 to 24 small wooden or bamboo skewers.
- Paper towels.
Step-by-Step Instructions
Step 1: Prepare the Watermelon
Cut the watermelon into approximately 1-inch cubes.
Pat the watermelon gently with paper towels to remove excess surface moisture.
The pieces should be firm enough to hold their shape when threaded onto the skewers.
Avoid cutting the watermelon too small. Larger pieces are easier to skewer and give each bite a better balance of fruit and cheese.
Step 2: Cut the Feta
Cut the feta into cubes roughly the same size as the watermelon.
If your feta is very soft or crumbly, chill it for 10 to 15 minutes before cutting. Slightly chilled feta is easier to handle.
For the best presentation, try to keep the watermelon and feta pieces similar in size.
Step 3: Make the Simple Dressing
Add the olive oil, fresh lime juice, kosher salt, and black pepper to a small bowl.
Whisk with a fork until the ingredients are combined.
If you’re using honey, add it now and whisk until smooth.
The finished dressing should taste bright, lightly salty, and slightly tangy.
Step 4: Assemble the Skewers
Thread the ingredients onto each skewer in this order.
One watermelon cube.
One mint leaf.
One feta cube.
Another watermelon cube.
Repeat the pattern until all the ingredients are used.
You can fold larger mint leaves in half before threading them onto the skewer.
The finished skewers should look colorful and balanced, with the red watermelon, white feta, and green mint clearly visible.
Step 5: Arrange on a Serving Platter
Place the completed skewers on a large serving platter in a single layer.
Try not to stack them too heavily because the watermelon can release juice as it sits.
Step 6: Add the Dressing
Lightly drizzle the olive oil and lime dressing over the assembled skewers.
Finish with the balsamic glaze.
If you’re adding pistachios, sprinkle them over the top just before serving.
Don’t overdo the dressing. Watermelon already contains plenty of moisture, so a light drizzle is enough.
Step 7: Chill and Serve
For the freshest flavor, refrigerate the skewers for about 15 to 20 minutes before serving.
Serve them cold or slightly chilled.
There is no oven, stovetop, or cooking temperature required for this recipe.
For the best texture, enjoy the skewers within a few hours of assembling them.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Seedless watermelon, 4 cups – $3.00.
Feta cheese, 8 oz – $4.00.
Fresh mint, 1/2 cup – $2.00.
Extra-virgin olive oil, 2 tbsp – $0.35.
Fresh lime juice, 1 tbsp – $0.30.
Kosher salt, 1/4 tsp – $0.05.
Black pepper, 1/4 tsp – $0.10.
Balsamic glaze, 2 tbsp – $1.00.
Wooden/bamboo skewers – $1.50.
Estimated Total Recipe Cost
Approximately $12.30 USD.
Estimated Cost Per Serving
Approximately $0.51 USD per serving.
3. Cucumber Hummus Cups
Ingredients
For the Cucumber Hummus Cups
- 2 large English cucumbers, about 12–14 ounces each.
- 1 cup hummus, homemade or store-bought.
- 2 tablespoons cherry tomatoes, finely diced.
- 2 tablespoons red bell pepper, finely diced.
- 1 tablespoon red onion, finely diced.
- 1 tablespoon fresh parsley, finely chopped.
- 1 tablespoon crumbled feta cheese.
- 1 teaspoon extra-virgin olive oil.
- 1/4 teaspoon smoked paprika.
- 1/4 teaspoon freshly ground black pepper.
Optional Ingredients
For extra flavor and color, you can also add.
- 1 tablespoon chopped fresh dill.
- 1 tablespoon sliced Kalamata olives.
- 1 teaspoon toasted sesame seeds.
- A small pinch of crushed red pepper flakes.
- A light squeeze of fresh lemon juice.
Ingredient Substitutions
- English cucumbers: Persian cucumbers can be used for smaller cups. Regular garden cucumbers also work, but remove some of the watery center if necessary.
- Hummus: Use roasted red pepper, garlic, avocado, or lemon hummus instead of classic hummus.
- Feta cheese: Goat cheese or crumbled queso fresco can be used.
- Parsley: Substitute fresh dill, cilantro, or chives.
- Cherry tomatoes: Diced grape tomatoes work just as well.
- Red bell pepper: Yellow or orange bell pepper can be substituted.
- Olive oil: Avocado oil can be used for a mild flavor.
Equipment Needed
- Cutting board.
- Sharp chef’s knife.
- Small spoon or melon baller.
- Small mixing bowl.
- Measuring spoons.
- Measuring cup.
- Small serving platter.
- Paper towels.
Step-by-Step Instructions
Step 1: Wash and dry the cucumbers
Rinse the English cucumbers thoroughly under cool running water. Pat them completely dry with paper towels.
Cut off both ends of each cucumber.
The cucumbers should be clean, dry, and firm with no wet surface remaining.
Dry cucumbers are easier to cut and help prevent the hummus from becoming watery.
Step 2: Cut the cucumber into cups
Slice each cucumber into pieces about 1 1/2 inches thick.
Stand each piece upright on the cutting board. Using a small spoon or melon baller, carefully scoop out some of the center, leaving a solid layer of cucumber at the bottom.
Do not scoop all the way through.
Each cucumber piece should look like a tiny cup with an open top and a cucumber base underneath.
Leave enough cucumber around the sides so the cups remain sturdy when filled.
Step 3: Remove excess moisture
If the cucumber pieces look particularly juicy inside, gently blot the inside and outside with paper towels.
This small step makes a noticeable difference because excess cucumber moisture can thin the hummus and make the appetizer messy.
Step 4: Prepare the toppings
Finely dice the cherry tomatoes, red bell pepper, and red onion.
Chop the fresh parsley and set all the toppings near your work surface.
Keep the vegetables small enough to sit comfortably on top of the hummus without falling off.
Step 5: Fill the cucumber cups
Spoon approximately 1 1/2 tablespoons of hummus into each cucumber cup.
Do not overfill them.
The hummus should reach close to the top while leaving enough room for the toppings.
For a cleaner presentation, transfer the hummus to a piping bag or zip-top bag, snip off one corner, and pipe it directly into the cucumber cups.
Step 6: Add the fresh toppings
Sprinkle a small amount of diced tomato, red bell pepper, red onion, and parsley over each hummus-filled cucumber cup.
Add a little crumbled feta to each one.
The finished cups should have a colorful mixture of red, green, white, and creamy hummus visible from the top.
Step 7: Finish with seasoning
Arrange the cucumber hummus cups on a serving platter.
Drizzle the olive oil lightly over the cups. Finish with smoked paprika and freshly ground black pepper.
If desired, add a tiny squeeze of lemon juice and a sprinkle of fresh dill.
Step 8: Serve immediately or chill briefly
These Cucumber Hummus Cups are best served immediately while the cucumber is crisp.
If you want to prepare them slightly ahead of time, refrigerate them uncovered or loosely covered for up to about 2 hours.
Serve chilled or slightly cool.
No cooking temperature is required for this recipe.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
English cucumbers – $3.00.
Hummus – $2.50.
Fresh vegetables and herbs – $1.50.
Feta cheese – $0.75.
Olive oil and seasonings – $0.50.
Estimated Total Recipe Cost
Approximately $8.25 USD.
Estimated Cost Per Serving
Approximately $2.06 USD per serving.
4. Protein Yogurt Parfait Jars
Ingredients
For the Protein Yogurt Parfait Jars
- 2 cups plain nonfat Greek yogurt.
- 1 scoop vanilla protein powder, about 1.1 ounces.
- 2 tablespoons honey or pure maple syrup.
- 1 teaspoon vanilla extract.
- 1 cup fresh strawberries, sliced.
- 1 cup fresh blueberries.
- 1 medium banana, sliced.
- 1 cup low-sugar granola.
- 2 tablespoons chia seeds.
- 2 tablespoons sliced almonds.
Optional Ingredients
- 1 tablespoon peanut butter or almond butter.
- 2 tablespoons shredded unsweetened coconut.
- 1 tablespoon hemp seeds.
- 1 tablespoon mini dark chocolate chips.
- 1/2 cup raspberries or blackberries.
- A pinch of ground cinnamon.
Ingredient Substitutions
- Greek yogurt: Use plain 2% or whole-milk Greek yogurt for a richer parfait. For a dairy-free version, use a thick plant-based yogurt with a high-protein content.
- Protein powder: Vanilla protein powder works best, but unflavored protein powder can also be used.
- Honey: Substitute pure maple syrup or your preferred sweetener.
- Strawberries: Raspberries, blackberries, peaches, or chopped apples work well.
- Blueberries: Use frozen blueberries if fresh berries are unavailable. Thaw and drain them first to prevent excess liquid.
- Granola: Use your favorite low-sugar granola, toasted oats, or a crunchy cereal.
- Almonds: Replace with chopped pecans, walnuts, pumpkin seeds, or sunflower seeds if needed.
- Chia seeds: Ground flaxseed or hemp seeds can be used instead.
Equipment Needed
- 4 small mason jars or meal-prep containers with lids.
- Medium mixing bowl.
- Measuring cups.
- Measuring spoons.
- Kitchen scale, optional.
- Small spoon or spatula.
- Knife.
- Cutting board.
Step-by-Step Instructions
Step 1: Prepare the protein yogurt mixture
Add the Greek yogurt, vanilla protein powder, honey, and vanilla extract to a medium mixing bowl.
Stir thoroughly until the protein powder is completely incorporated and the yogurt looks smooth and creamy.
If the mixture becomes too thick, stir in 1 to 2 tablespoons of milk until you reach a spoonable consistency.
The yogurt should look smooth with no visible pockets or dry streaks of protein powder.
Mix the protein powder into the yogurt before building the jars. This helps prevent dry clumps throughout the parfait.
Step 2: Prepare the fruit
Wash the strawberries and blueberries under cool running water and pat them dry.
Slice the strawberries into bite-size pieces. Slice the banana just before assembling the jars so it has less time to brown.
Set the prepared fruit aside.
Make sure the fruit is reasonably dry. Excess water can make the granola soft and watery.
Step 3: Add the first yogurt layer
Place four clean jars on your work surface.
Divide approximately half of the protein yogurt mixture evenly among the jars.
Use the back of a spoon to spread the yogurt into an even layer.
Step 4: Add the berries
Divide the sliced strawberries and blueberries among the four jars.
You can layer the berries separately for a colorful look or gently mix them together.
Step 5: Add the banana
Add a layer of sliced banana to each jar.
For the freshest texture, keep the banana in the middle of the jar rather than directly against the lid.
If you’re preparing the jars more than one day ahead, consider adding the banana shortly before eating because sliced bananas can brown and soften over time.
Step 6: Add granola and seeds
Sprinkle the granola, chia seeds, and sliced almonds evenly among the jars.
For maximum crunch, place the granola in a small separate container if you plan to store the parfaits for several days.
The layers should be evenly distributed without packing the granola tightly.
Step 7: Finish with the remaining yogurt
Divide the remaining protein yogurt mixture among the jars.
Add another small layer of berries on top if desired.
Finish with sliced almonds, chia seeds, or another light sprinkle of granola.
Step 8: Cover and refrigerate
Secure the lids tightly and place the Protein Yogurt Parfait Jars in the refrigerator.
Chill for at least 30 minutes before serving if you want the ingredients to become nicely chilled.
For meal prep, keep the jars refrigerated at 40°F or below.
For the best texture, enjoy them within 1 to 2 days, especially if banana and granola are already layered inside.
Step 9: Add optional toppings before serving
Just before eating, add peanut butter, almond butter, coconut, hemp seeds, or a few extra fresh berries.
If you stored the granola separately, sprinkle it over the top right before serving for maximum crunch.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Greek yogurt – $2.50.
Protein powder – $1.50.
Fresh fruit – $3.00.
Granola – $1.50.
Chia seeds and almonds – $1.00.
Honey and vanilla – $0.75.
Estimated Total Recipe Cost
Approximately $10.25 USD.
Estimated Cost Per Serving
Approximately $2.56 USD per serving.
