Roll up your sleeves and dig into some of the best recipes of the season. Inspired by top-notch ingredients and practical techniques, we've put together menus and serving ideas for the food you want to cook right now.

Finger food or fork-food? Room temp or chilled? However you like to picnic, we have your menu. We've packed these three moveable feasts with our favorite WeightWatchers.com recipes—the summer's best fresh, portable fare. And we've tossed in real-life tips for keeping the basket and the blanket neat and cool.

Go Forkless
Just bring napkins. And pack these cookies in a container rather than plastic bag so they don't break.

Festive Feta Spread


snacks
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

This holiday-themed dip was a favorite at a recent recipe tasting. It stays fresh in the refrigerator for up to five days so it's great for unplanned gatherings.

Ingredients
7 oz roasted red peppers, packed in water, drained
1 pound 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 large garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup dill, fresh, whole sprigs
10 1/2 oz baked low-fat tortilla chips

Instructions
Remove a 1 1/2-inch piece from one of the roasted peppers (to use for garnish); wrap and refrigerate. Combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper in a food processor; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of spread with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.

Notes
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)

Tarragon Chicken Salad Wrap


sandwiches
POINTS® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy

Fresh tarragon is a delicious addition to chicken salad. Serve this fresh, flavorful wrap with a bowl of your favorite soup.

Ingredients
2 cup cooked chicken breast, diced
3 Tbsp reduced-calorie mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp fresh tarragon, chopped
1 cup sugar snap peas, chopped (or blanched first if desired)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium tortilla, flour, fat-free, 6 inches each
8 piece lettuce

Instructions
Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends.

Yields 1 wrap per serving.

Lemon-Lime Cookie Crisps


desserts
POINTS® Value: 1
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level of Difficulty: Easy

These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.

Ingredients
3 1/3 Tbsp unsalted butter, softened
1/2 Tbsp sugar
2 large egg white(s)
1/3 cup cake flour
1/2 tsp vanilla extract
2 tsp lemon zest, finely chopped
2 tsp lime zest, finely chopped

Instructions
Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.

Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.

Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.

Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)

Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula.

Yields 4 cookies per serving.

Notes
Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.

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Small Bites, Big Flavors
Cut the pasta ingredients into small pieces and you won't have to bring knives.

Tomato, Basil and Smoked Mozzarella Pasta Salad

main meals
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 9 min
Level of Difficulty: Easy

Vine-ripened tomatoes, fresh basil and smoky mozzarella have natural affinities—add balsamic-infused pasta and you've got a wonderful meal.

Ingredients
8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup cherry tomato(es), or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled.

Yields about 1 cup per serving.

Notes
For an interesting flavor boost, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.

Mini-Pita Snackwiches

sandwiches
POINTS® Value: 2
Servings: 4
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy

These filling little tidbits are a little like tea sandwiches. If you can't find three-pepper hummus (look in the natural-foods section of your supermarket, or try a natural food store), use regular hummus.

Ingredients
4 small wheat pita(s), toasted and halved
1/4 cup store-bought hummus, three-pepper flavor
1/4 medium cucumber(s), cut into 24 slices
2 small radishes, cut into 12 slices
1/2 cup alfalfa sprouts

Instructions
Spread each pita half with 2 teaspoons of hummus. Fill each half with 3 cucumber slices, 3 radish slices and 1 tablespoon sprouts.

Mini Brownie Candy Bars

desserts
POINTS® Value: 3
Servings: 16
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

These delectable morsels are the perfect after-dinner party treat. Freeze leftovers individually for easy portion control — if there are any!

Ingredients
1 1/4 cup all-purpose flour
1 1/4 cup unpacked brown sugar, firmly packed
1 tsp baking powder
1/3 cup unsweetened applesauce
2 Tbsp water
2 tsp vanilla extract
4 large egg white(s)
1/3 cup milk chocolate chips

Instructions
Preheat oven to 350°F. Coat a 9-inch baking pan with cooking spray.
Combine flour, brown sugar and baking powder in a large bowl; mix well. Add applesauce, water, vanilla extract and egg whites; blend well. Spoon batter into pan and smooth top; sprinkle with chocolate chips.

Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool completely before cutting into 16 pieces.

Soup and Sandwiches
Serve the soup in paper cups or plastic bowls.

Eggplant Sandwich Provencal

light meals
POINTS® Value: 5
Servings: 1
Preparation Time: 20 min
Cooking Time: 5 min
Level of Difficulty: Easy

Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavors can blend together.

Ingredients
1/8 tsp table salt, or to taste
1/4 medium raw eggplant, about 2 slices, 1/2-inch-thick each
1 tsp olive oil
1/2 Tbsp balsamic vinegar
2 slice high-fiber bread, multigrain or sandwich roll
12 medium basil, leaves
1/2 cup canned pimento, or about 6 pieces roasted red pepper

Instructions
Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.

Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.

Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.

Cold Cucumber Soup

soups
POINTS® Value: 1
Servings: 4
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy

Turn your veggies into a frothy, flavorful soup in minutes: simply place all the ingredients in a blender and puree.

Ingredients
1 large cucumber(s), peeled and cut into chunks
4 medium scallion(s), trimmed and cut into pieces
2 Tbsp dill, fresh, sprigs
1 1/2 cup plain fat-free yogurt
1 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1 medium orange pepper, or yellow, finely chopped

Instructions
In a blender, combine cucumber, scallions, dill and yogurt; purée. Pour mixture into a bowl; stir in milk, salt and pepper.

Pour mixture into 4 bowls and top each with 1/4 of peppers. Yields about 1 1/4 cups per serving. (Note: Serve soup at room temperature or chilled.)

Lemon-Raspberry Pound Cake

desserts
Was POINTS® Value: 8
Now POINTS® Value: 4
Servings: 10
Preparation Time: 25 min
Cooking Time: 40 min
Level of Difficulty: Moderate

Wow! Buttery-tasting pound cake without all the guilt! We omitted lots of fat and sugar and added the sweet and tart flavors of lemon and raspberry.

Ingredients
2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 Tbsp sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Instructions
Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.

Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.

Chef Tips
We renovated Lemon-Raspberry Pound Cake by:
Using considerably less butter than normal.
Opting for nonfat yogurt instead of the full-fat variety, and using it to replace most of the butter.
Coating the pan with cooking spray instead of butter.
Cutting back on sugar and replacing the sweetness with natural flavors.

Pack Your Things and Go
When making a wrap, keep the filling on the dry side so your sandwiches won't get soggy. Roll up your wraps in foil then, as you eat, you can fold down or peel away the foil and nothing falls out.
– Leslie Fink, nutritionist/recipe editor

Freeze small bottles of water or juice boxes to use in place of ice packs. Your drinks will be frosty cold, and you'll save on space.
– Lisa Chernick, executive food editor

Round out any picnic with fresh fruit from a farmer's market—white nectarines, juicy plums, and sweet cherries, etc.
– Leslie Fink, nutritionist/recipe editor

Watermelon doesn't have to be heavy and messy... Cut it up into bite-size pieces and bring them in a covered plastic bowl. Serve with toothpicks.
– Lisa Chernick, executive food editor