Sharing some easy meals served on a board that are creative, colorful and so delicious. Loaded with fresh fruits, vegetables, and meats, these boards have become our new way of eating.
The summer heat has arrived here in WV, making it hard to think of serving big meals that require heating up the kitchen. Check out some of my easy meals served on a board and see how creative you can be.
There are so many beautiful food board ideas right now, all over Instagram and Pinterest. I have been doing this for years but basically called them party platters or serving trays. It seems so fun to call these food boards!
We were having salads for lunch after church one day, so this board was created. I had some leftover filet mignon, a thick piece of ham and turkey, and these veggies in the refrigerator. For the toppings, I set out some garbanzo beans, cheeses, some nuts and cranberries, and 2 hard boiled eggs. Add your favorite salad dressings.
CHICKEN AND STEAK WRAP
This is probably our favorite board from my creations. My husband loves wraps and this was delicious. I grilled a filet mignon and some chicken tenderloins as the proteins. This board had green leaf lettuce, tomatoes, thinly sliced onions, cheeses, mayonnaise, and hot pepper butter. I served fresh corn on the cob, veggies and dip, fresh fruit and dip, and little ham- cream cheese pinwheels to complete the meal.
How To Make Chicken and Steak Wrap Board
INGREDIENTS
romaine lettuce leaves
fresh tomatoes
4 chicken tenders
1 filet mignon
corn on the cob
sliced onion
sliced swiss and american cheese
celery and carrot sticks
green and red bell pepper slices
fresh fruits (strawberries, cantalope, blueberries, blackberries)
fruit dip from a tub
ranch dip
mayonnaise
hot pepper butter
ham and cream cheese roll-ups
INSTRUCTIONS
Make the ham and cream cheese roll-ups if adding these. Refrigerate.
Clean and prep the vegetables and fruits.
Grill or fry the chicken tenders.
Grill the filet to your desired doneness. Slice into thin slices.
To assemble the board, place the meats together in one area. The mayonnaise, hot pepper butter, ranch dip and fruit dip should be placed in small bowls or ramekins.
Place the veggies in a small dish and add the dip in the center.
Place the fruits in a small dish and add the dip in the center.
Cook the corn on the cob and season with butter and salt.
Arrange the lettuce leaves together in one section on the board. Then just arrange all of the ingredients where you like them.
To serve, just take a lettuce leaf and add your meat choice along with cheese, tomato slice, onions and condiments. Eat the corn on the side and snack on the other foods.
Why We Loved This Chicken and Steak Wrap
- First of all, it was delicious with all of the fresh fruits and veggies.
- These meals on boards are so pretty, feel elegant and are so versatile. They can be made with any ingredients you have or want to use.
- It was an economical meal because I only used small amounts of each ingredient, but it was very filling.
- It is a perfect summertime lunch or dinner.
Frequently Asked Questions
Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it.
BURGER AND HOT DOG BOARD FOR 2
This hamburger and hot dog board was perfect for Memorial Day for just the 2 of us. I prepared a smaller amount of
baked beans and wieners, potato salad, deviled eggs, and cole slaw as the sides. Add your favorite toppings in small dishes and on the board, for a colorful, fun meal.
CHICKEN QUINOA BOWL BOARD
This board is really a hearty one. I cooked boneless, skinless chicken breasts in the crock pot. They were seasoned with taco seasoning, some chicken broth added, and cooked until tender. I shredded them with 2 forks in the broth mixture. On the board, I set up bowls of lettuce, quinoa, black beans, fresh corn, corn salsa, onions, tomatoes, cheese, sour cream, and salsa. I like to add some Tostitos to mine.
Helpful Tips and Serving Suggestions for Meals on a Board
- The basic idea is to serve your food on a wooden board (cutting board). There are so many shapes and colors available. They do not need to be expensive. I have found some on Amazon priced between $6 to $20 that I purchased.
- If you do not have a wooden board, creating one on any platter or baking sheet works great. I have actually bought new baking sheets at Sam’s Club and created a tray to take to parties, so I could leave the trays there.
- There are no rules when creating these easy meals served on a board, and really no exact measurements for the ingredients. The boards can be created for any number of people.
This post was shared on Sweet Little Bluebird Weekend Potluck
Chicken and Steak Wrap Board
Ingredients
- 3 oz cream cheese softened to room temperature
- 2 slices ham from deli (thin but thick enough to roll up)
- 4 Romaine lettuce leaves
- 1 large tomato sliced
- 4 medium chicken tenderloins
- 2 Tablespoons zesty Italian dressing
- 1 8 oz filet mignon
- 2 ears corn on the cob
- 4 slices sweet onion thinly sliced
- 4 slices Baby Swiss cheese
- 4 slices American cheese
- 4 carrot sticks
- 1 stalk celery cut in pieces to dip
- 1/2 green bell pepper sliced for dipping
- 1/2 red bell pepper sliced for dipping
- 2 cups fresh fruit (any combination)
- 1/2 cup fruit dip from a tub
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1/4 cup hot pepper butter
Instructions
- Make the ham roll-ups. Allow the cream cheese to soften to room temperature. Beat the cream cheese with mixer or fork until smooth.
- Lay the slices of ham onto a flat surface, spread the cream cheese evenly between the ham slices with an offset spatula. Spread it out to the ends. Lay one thin slice of the green bell pepper on one near an end, and one thin slice of the red bell pepper on one near the end. Roll the ham slices up tightly, wrap in plastic wrap or place in an airtight container. Refrigerate.
- Wash all of the vegetables and place on paper towels to drain.
- Grill or fry the chicken tenderloins. Brush the Italian dressing on both sides. Heat the grill then cook chicken 5 minutes, flip and cook 4-5 minutes on second side. May cook the tenders in a skillet the same way. Spray skillet with no stick cooking spray.
- Grill or cook the filet in a skillet to desired doneness, Allow to rest for about 5-10 minutes then cut into thin slices.
- Assemble the food on the board. Arrange the meats in one area. Lay the lettuce leaves toward the center. The mayonnaise, hot pepper butter, ranch dip and fruit dip should be placed in small bowls or ramekins.
- Place the veggies in a small dish and add the dip in the center. Place the fruits in a small dish and add the dip in the center. Cook the corn on the cob and season with butter and salt. Cut the ham roll-ups into 1-inch slices and place in a corner.
- Continue to arrange the food items where you would like them to be.
- To serve, just take a lettuce leaf and add your meat choice along with cheese, tomato slice, onions and condiments. Eat the corn on the side and snack on the other foods.
Notes
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it.
- These meals on boards are so pretty, feel elegant and are so versatile. They can be made with any ingredients you have or want to use. Delicious with fresh fruits and veggies.
- It was an economical meal because I only used small amounts of each ingredient, but it was very filling.
- It is a perfect summertime lunch or dinner.
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