What should i have as a sack dinner?

Question

please help

Answer 1

try getting your favorite food like soup or seafood or some kind or pasta or something and try fitting them in containers

a sandwich may be good to

then bring some bottled drink ( coffee, fuze, soybe, ect)

then some vegies or fruits

eating utensils (spoon, fork, ect)

and my favorite... SWEETS like a treat that you like to eat

Answer 2

PB&J  is usually great. Subway is a great sack luch/dinner so is JimmyJohns never go 2 Quizno's they made me and like the entire camp sick everytime we had them (we had them like 20 times) subway is the best. their new chicken florentine sandwich is delicious!!!!! yum yum. but get whatever you want.

Answer 3

Never heard of it sorry...Can you clarify and I will check out your question later.

Answer 4

do you mean a meal before (hitting the sack) going to bed? I've never heard that expression (sack dinner) before

Answer 5

Do you mean foods that meet all the essential sack-lunch criteria and can be eaten at virtually any temperature with no utensils?

Savory Muffins

1½ cups all-purpose flour

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 stick (1/2 cup) unsalted butter, softened

¼ cup light brown sugar

1 cup milk

2 large eggs

1 cup frozen corn, thawed (or fresh blanched corn)

12 oz. turkey sausage, cut into 12 equal pieces

Preheat oven to 375 degrees and grease (or line with paper cups) a 12-cup muffin tin. In a medium bowl, combine the flour, cornmeal, baking powder, and salt.

In the bowl of a stand mixer, combine the butter and light brown sugar and mix 1 minute or until light and fluffy. Add the milk, eggs, and corn, and mix on low speed until combined. Slowly add the flour mixture and mix until just combined.

Spoon mixture into prepared muffin tin and press a piece of sausage into the center of each muffin. Bake 15 to 20 minutes, or until the muffins are golden-brown and a toothpick inserted into their centers comes out clean. Let cool slightly before serving.

Note: leftover muffins, wrap them well in plastic and refrigerate up to three days. If you use fresh sausage rather than precooked, you’ll have to cook the sausage before adding it to the muffin batter. Large turkey sausage works better than breakfast links, but either kind will do; if using smaller links, simply press several smaller pieces into each muffin.

Baked Pita Chips & Dip  

3 whole-wheat pitas, cut into 6 wedges each

1 Tbsp. olive oil

Salt and pepper to taste

1 can (15 ounces) black beans, drained and rinsed

1 small tomato, diced

1 small clove garlic, chopped

1 Tbsp. extra-virgin olive oil

¼ tsp. ground cumin

Juice of 1/2 lemon

Preheat oven to 350 degrees. Brush each side of the pita wedges with olive oil, sprinkle with salt and pepper, and lay in a single layer on a baking sheet. Bake 12 to 14 minutes, or until golden-brown and crisp.

Combine remaining ingredients in the bowl of a food processor and process about 1 minute, or until mixture is smooth. Season to taste with salt and pepper. Serve immediately or refrigerate until ready to serve.

Note: pita chips can be held at room temperature, tightly wrapped for 2 to 3 days.