Discover a variety of budget-friendly summer dinner recipes, all under $3 per serving. Options like grilled vegetable skewers with quinoa, spicy black bean tacos, and one-pot tomato basil pasta guarantee delicious meals packed with flavor. Fresh salads, comforting soups, and customizable frittatas cater to diverse tastes and dietary needs. Each recipe emphasizes seasonal ingredients and quick preparation, perfect for warm evenings. Explore this collection further to uncover more delightful and affordable summer dining ideas.
Grilled Vegetable Skewers With Quinoa
Grilled Vegetable Skewers with Quinoa is a vibrant, healthy, and budget-friendly dish perfect for vegetarians and anyone looking to enjoy a light meal during the summer months. This recipe takes approximately 30 minutes to prepare and cook, making it an excellent choice for a quick weeknight dinner or a sunny outdoor gathering. Packed with colorful grilled vegetables and protein-rich quinoa, it’s both nutritious and satisfying.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 bell pepper (any color), cut into chunks
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into chunks
- 8 cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Skewers (wooden or metal)
Cooking Steps
- Prepare Quinoa: In a medium saucepan, rinse the quinoa under cold water. Combine the rinsed quinoa and vegetable broth (or water) in the pan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.
- Prepare Vegetables: While the quinoa is cooking, preheat your grill or grill pan on medium-high heat. In a large bowl, combine the bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and pepper. Toss until all vegetables are evenly coated.
- Assemble Skewers: Thread the seasoned vegetables onto the skewers, alternating between different types for a colorful presentation.
- Grill the Skewers: Place the vegetable skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the veggies are tender and slightly charred.
- Serve: Fluff the cooked quinoa with a fork, then serve it on a plate. Arrange the grilled vegetable skewers on top of the quinoa and enjoy!
Variations and Tips
- Protein Boost: Add chickpeas or marinated tofu to the skewers for an extra protein boost.
- Marinade: Try marinating the vegetables in your favorite sauce (like teriyaki or balsamic vinaigrette) for added flavor before grilling.
- Seasoning Options: Customize the seasoning to your taste—add herbs like oregano, basil, or spicy chili flakes.
- Cooking Method: If you don’t have a grill, you can cook the skewers under a broiler in your oven for a similar result.
- Storage: Leftover skewers and quinoa can be stored in an airtight container in the fridge for up to three days. Reheat before serving.
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One-Pot Tomato Basil Pasta
One-Pot Tomato Basil Pasta is a delightful, budget-friendly dish that’s perfect for families or anyone looking for a quick weeknight meal. This vibrant pasta dish combines fresh, fragrant basil with juicy tomatoes, all cooked together in one pot for minimal cleanup.
In just about 30 minutes, you can whip up a satisfying meal that’s sure to become a summertime favorite, ideal for warm evenings when you want to keep things simple and fresh.
Ingredients:
- 12 ounces linguine or spaghetti
- 4 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, torn
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese (optional)
Cooking Instructions:
- In a large pot or deep skillet, combine the uncooked pasta, halved cherry tomatoes, minced garlic, olive oil, and vegetable broth.
- Season with salt and black pepper to taste.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer. Stir occasionally to prevent the pasta from sticking.
- Cook for about 10-12 minutes, or until the pasta is al dente and the liquid has reduced to create a light sauce.
- Remove from heat and stir in the torn fresh basil leaves.
- Serve hot, garnished with grated Parmesan cheese if desired.
Variations and Tips:
- For added protein, toss in cooked chicken or shrimp in the last few minutes of cooking.
- Swap out basil for fresh spinach or kale for a different flavor and added nutrition.
- If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese just before serving.
- Experiment with different pasta shapes, such as penne or fusilli, according to your preference.
- For a little spice, add a pinch of red chili flakes when sautéing the garlic.
This One-Pot Tomato Basil Pasta is not only easy to prepare, but its freshness and flavor make it a staple for any summer dinner gathering. Enjoy!
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Spicy Black Bean Tacos
Spicy Black Bean Tacos are a vibrant and flavorful dish perfect for anyone seeking a quick, healthy, and budget-friendly meal.
These vegetarian tacos are packed with protein and spices, making them ideal for families, college students, or busy professionals looking for a satisfying dinner option.
The preparation time is about 30 minutes, allowing you to whip up a tasty meal on a weeknight or for a casual summer gathering.
Ingredients:
- 1 can (15 oz) black beans, rinsed and drained
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: diced tomatoes, avocado, lettuce, cilantro, lime wedges, salsa, or hot sauce
Cooking Steps:
1. In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional minute until fragrant.
3. Add the rinsed black beans to the skillet, gently mash them with a fork or a potato masher, and cook for about 5-7 minutes.
Stir occasionally, allowing the beans to absorb the spices and heat through.
4. While the beans are cooking, warm the tortillas in a separate pan or directly over an open flame for a few seconds on each side until warm and pliable.
5. To assemble the tacos, spoon the spicy black bean mixture onto each tortilla and top with your choice of diced tomatoes, avocado, lettuce, cilantro, a squeeze of lime, and a drizzle of salsa or hot sauce.
6. Serve immediately and enjoy your flavorful black bean tacos!
Variations and Tips:
- For added flavor, consider adding chopped jalapeños or fresh cilantro while cooking the beans.
- You can substitute black beans with pinto beans or chickpeas for a different taste.
- Feel free to add sautéed bell peppers or corn to the mix for extra texture and sweetness.
- Serve the tacos with a side of rice or a fresh salad for a complete meal.
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Zucchini Noodle Stir-Fry
Zucchini Noodle Stir-Fry is a fresh, vibrant, and healthy dish perfect for those looking to enjoy a light yet satisfying summer dinner. This dish is particularly ideal for those following a low-carb or gluten-free diet, as it replaces traditional noodles with spiralized zucchini. It can be prepared in just 20 minutes, making it a quick option for busy weeknights or casual gatherings.
Ingredients:
- 4 medium zucchinis
- 1 bell pepper (any color), sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Cooking Instructions:
- Start by spiralizing the zucchinis to create zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to make thin strips.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Add the sliced bell pepper, julienned carrots, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain some crunch.
- Toss in the zucchini noodles and pour the soy sauce (or tamari) and sesame oil over the entire mixture. Stir well to combine and cook for another 2-3 minutes, just enough for the zucchini noodles to warm through but not become mushy.
- Season with salt and pepper to taste. Remove from heat and garnish with sesame seeds and chopped green onions before serving.
Variations and Tips:
- Protein Addition: For added protein, consider incorporating cooked chicken, shrimp, or tofu to the stir-fry during step 4.
- Spice It Up: Add a sprinkle of crushed red pepper flakes or a dash of sriracha if you enjoy spicy flavors.
- Add More Veggies: Other vegetables like mushrooms, broccoli, or spinach can be added based on your preference or what you have on hand.
- Meal Prep: This dish is perfect for meal prep! Simply store the stir-fry in airtight containers in the refrigerator for up to 3 days.
- Serving Suggestions: Serve with a side of brown rice or quinoa for a heartier meal, or enjoy it as a light main dish on its own.
Enjoy a delicious, budget-friendly meal that is as nutritious as it is quick to make!
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Summer Corn Chowder
Summer Corn Chowder is a delightful and creamy soup that celebrates the sweetness of fresh corn, making it a perfect dish for warm weather gatherings or a cozy dinner at home. This chowder is ideal for families looking for a hearty yet light meal, vegetarians, and anyone who loves comfort food with a seasonal twist.
The preparation time for this simple dish is about 15 minutes, with a cooking time of approximately 30 minutes, making it an excellent choice for weeknight meals.
Ingredients:
- 4 cups of fresh corn kernels (about 6-8 ears of corn, or use frozen if necessary)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 bell pepper (any color), diced
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 1 tablespoon olive oil
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
- Optional: chopped green onions or chives for garnish
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes, or until the onion is translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to avoid burning.
- Stir in the diced potatoes, corn kernels, vegetable broth, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
- Remove about 2 cups of the chowder from the pot and blend it until smooth (carefully blending hot liquids). You can use a blender or an immersion blender for this. Return the blended chowder to the pot and stir to combine.
- Stir in the milk and season with salt and pepper to taste. Heat the chowder gently for another 5 minutes, ensuring it doesn’t boil.
- Serve hot, garnished with chopped green onions or chives if desired.
Variations and Tips:
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper during the sautéing step.
- To enhance the flavor further, consider adding cooked bacon or smoked sausage for a meatier version.
- If you’re looking for a dairy-free option, use almond milk, coconut milk, or a cashew cream instead of regular milk.
- Add other seasonal vegetables such as zucchini or peas for extra color and nutrition.
- This chowder can be made ahead of time and stored in the refrigerator for up to three days, and it also freezes well for later meals. Just be sure to allow it to cool completely before storing.
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Caprese Salad With Homemade Dressing
Caprese Salad with Homemade Dressing is a rejuvenating and vibrant dish that showcases the best of summer produce. This Italian classic features ripe tomatoes, fresh mozzarella, and basil, drizzled with a delicious homemade dressing that enhances the flavors.
It’s an ideal choice for light summer dinners, picnics, or as an appetizer for gatherings. With just 15 minutes of prep time, this dish is both quick and easy, making it perfect for those on a budget or anyone looking for a simple yet elegant meal.
Ingredients:
- 4 ripe tomatoes
- 1 pound fresh mozzarella cheese
- 1 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt, to taste
- Freshly cracked black pepper, to taste
Cooking Steps:
- Start by washing the tomatoes and basil leaves thoroughly.
- Slice the tomatoes and fresh mozzarella cheese into even rounds, about 1/4 inch thick.
- On a large serving platter, alternate layering the tomato slices and mozzarella slices, adding a basil leaf between each layer.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
- Drizzle the homemade dressing generously over the layered salad.
- Garnish with additional basil leaves if desired, and serve immediately.
Variations and Tips:
- For added flavor, consider topping the salad with sliced red onion or a sprinkle of crushed red pepper flakes.
- You can substitute the mozzarella with burrata for a creamier texture.
- To enhance the dish, let the salad sit for about 10 minutes after applying the dressing to allow the flavors to meld together.
- This salad pairs wonderfully with grilled chicken or fish for a complete meal, or it can be enjoyed on its own for a light lunch.
- If you have a herb garden, feel free to experiment with different herbs like mint or oregano for a unique twist.
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BBQ Chicken Thighs With Coleslaw
BBQ Chicken Thighs with Coleslaw is a delightful summer dish that combines smoky, sweet grilled chicken with a revitalizing and crunchy slaw. Ideal for families, backyard gatherings, or casual summer parties, this budget-friendly meal can be prepared in about 30 minutes, plus extra time for marinating the chicken if desired.
The juicy chicken thighs are perfect for grilling, bringing a burst of flavor while the coleslaw complements the dish with its zesty creaminess.
Ingredients:
- 4 chicken thighs (bone-in or boneless)
- 1 cup BBQ sauce (store-bought or homemade)
- 2 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Olive oil (for grilling)
Cooking Steps:
1. Marinate the Chicken: Place chicken thighs in a bowl or zip-top bag. Pour half of the BBQ sauce over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
2. Prepare the Coleslaw: In a large bowl, mix together the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and garlic powder (if using) until smooth.
Pour the dressing over the cabbage mixture and toss until everything is well coated. Refrigerate until serving.
3. Grill the Chicken: Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking. Remove the chicken from the marinade and place it on the grill.
Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
4. Serve: Let the chicken rest for a few minutes after grilling. Serve the BBQ chicken thighs alongside the homemade coleslaw for a revitalizing summer meal.
Variations & Tips:
- Spicy Kick: Add a pinch of cayenne pepper to the coleslaw dressing for some heat or mix in chopped jalapeños with the slaw.
- Grilled Veggies: Toss some corn on the cob, bell peppers, or zucchini on the grill alongside the chicken for extra sides.
- Storage: Leftover BBQ chicken can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated easily.
- No Grill?: You can also bake the marinated chicken in the oven at 400°F (200°C) for 25-30 minutes or until fully cooked.
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Chickpea Salad With Feta and Olives
Chickpea Salad with Feta and Olives is an invigorating and nutritious dish that’s perfect for a light summer dinner or a quick lunch.
This budget-friendly recipe is ideal for vegetarians, busy professionals, or anyone seeking a healthy, protein-packed meal. With a preparation time of just 15 minutes, it’s a great option for those who want something satisfying without spending hours in the kitchen.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and gently toss to coat all the ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish with chopped fresh parsley before serving.
- Serve chilled or at room temperature.
Variations and Tips:
- Add diced bell peppers or avocado for extra flavor and creaminess.
- For a protein boost, incorporate cooked quinoa or grilled chicken.
- To make it vegan, simply omit the feta or replace it with a vegan cheese alternative.
- This salad can be made ahead of time; it tastes even better after letting the flavors meld in the fridge for an hour.
- Pair the salad with warm pita bread or pita chips for a more filling meal.
- Experiment with different herbs, such as dill or basil, to give the dish an extra kick!
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Lemon Garlic Shrimp Over Rice
Lemon Garlic Shrimp Over Rice is a light, flavorful dish that pairs succulent shrimp with zesty lemon and aromatic garlic, served over a bed of fluffy rice. Ideal for a quick yet satisfying dinner, this dish is perfect for families, seafood lovers, or anyone looking to enjoy a delicious meal without spending too much time in the kitchen.
With a total preparation time of just 30 minutes, you can whip this up any evening of the week.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- 2 cups cooked rice (white or brown)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using) to the skillet, cooking for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque.
- Squeeze in the lemon juice and add the lemon zest, stirring to combine.
- Serve the garlic shrimp over the cooked rice, garnishing with fresh parsley.
Variations and Tips:
- For a more filling meal, incorporate vegetables such as bell peppers, snap peas, or spinach into the dish. Sauté them with the garlic before adding the shrimp.
- If you prefer a creamier texture, stir in a splash of heavy cream or coconut milk after adding the lemon juice.
- Substitute quinoa or cauliflower rice for a low-carb option.
- Adjust the spice level by modifying the amount of red pepper flakes or adding hot sauce.
- Make it a one-pan meal by adding the rice directly into the skillet with a bit of broth after cooking the shrimp, letting it absorb the flavors, and then serving.
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Veggie-Packed Fried Rice
Veggie-Packed Fried Rice is a versatile and colorful dish that uses leftover rice and a mix of seasonal vegetables, making it a perfect weeknight dinner option for busy families or anyone looking for a quick meal.
This dish takes about 30 minutes to prepare and cook, and it can easily be customized based on your preferences and what you have on hand.
It’s a budget-friendly way to incorporate more vegetables into your diet while ensuring a satisfying meal that everyone will love.
Ingredients:
- 2 cups cooked rice (day-old rice works best)
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers, etc.)
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 eggs (optional)
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Cooking Steps:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chopped green onions and minced garlic, stirring for about 30 seconds until fragrant.
- Add the mixed vegetables to the skillet and cook for 3-5 minutes, or until they start to become tender.
- Push the vegetable mixture to the side of the skillet, and if using eggs, crack them into the empty space. Scramble until fully cooked, then mix them in with the vegetables.
- Add the cooked rice to the skillet, breaking up any clumps, and mix thoroughly with the vegetables and eggs.
- Pour soy sauce and sesame oil over the rice, stirring well to combine. Season with salt and pepper to taste.
- Cook everything together for another 3-4 minutes until the rice is heated through and slightly crispy.
- Serve hot, garnished with fresh cilantro if desired.
Variations and Tips:
- Feel free to add other proteins such as diced chicken, shrimp, or tofu for a heartier meal.
- Experiment with different vegetables based on what is in season or what you have left in your refrigerator.
- Add a splash of hot sauce or some chili flakes for a spicy kick.
- For a vegan option, simply omit the eggs or substitute with scrambled tofu.
- Make sure to use day-old rice if possible, as it’s drier and will yield better results in achieving the desired texture.
Cucumber and Tomato Sandwiches
Cucumber and tomato sandwiches are a revitalizing and light summer dish perfect for lunch or as a snack on a warm day. They are ideal for anyone looking for a budget-friendly, vegetarian option that is quick and easy to prepare, making them great for busy weeknights or casual gatherings.
With a prep time of just 10-15 minutes, these sandwiches are perfect for those who want something simple yet satisfying during the hot summer months.
Ingredients:
- 4 slices of whole grain or white bread
- 1 medium cucumber, thinly sliced
- 1 large tomato, thinly sliced
- 2 tablespoons cream cheese or hummus
- Salt and pepper to taste
- Fresh herbs (such as dill or basil) for garnish (optional)
- Olive oil (optional)
Instructions:
- Start by spreading a layer of cream cheese or hummus evenly on one side of each slice of bread.
- Layer the cucumber slices evenly over two of the bread slices. Sprinkle with a little salt and pepper to enhance the flavors.
- Next, add an even layer of tomato slices on top of the cucumbers, again seasoning with salt and pepper to taste.
- Place the other slices of bread, cream cheese/hummus side down, on top of the tomato layers to form your sandwiches.
- If desired, drizzle a little olive oil over the top for added flavor.
- Slice the sandwiches in half or quarters for easier handling and garnish with fresh herbs before serving.
Variations & Tips:
- Try different types of bread, such as pita, bagels, or ciabatta, for unique textures and flavors.
- Add avocado slices for extra creaminess and health benefits.
- For a zesty kick, consider adding a slice of red onion or a sprinkle of red pepper flakes.
- If you have more time, let the sandwiches sit in the refrigerator for 30 minutes to allow the flavors to meld together.
- These sandwiches pair wonderfully with a light salad or fruit bowl for a complete summer meal.
Southwest Rice and Beans
Southwest Rice and Beans is a delightful one-pot meal that combines the hearty texture of rice and the protein-packed goodness of beans, infused with zesty southwest spices. This dish is perfect for families looking for a budget-friendly, nutritious dinner option, making it ideal for busy weeknights or meal prep for the week ahead.
With a preparation time of approximately 15 minutes and a cook time of about 25 minutes, you’ll have a flavorful and satisfying meal in less than an hour.
Ingredients:
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Steps:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Stir in the rice, cumin, chili powder, smoked paprika, salt, and pepper. Toast the rice for about 2 minutes, stirring frequently.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.
- Once the rice is cooked, gently fold in the black beans and corn, mixing well. Allow to heat through for an additional 2-3 minutes.
- Remove from heat, fluff the rice with a fork, and garnish with fresh cilantro.
- Serve with lime wedges on the side for an extra burst of flavor.
Variations and Tips:
- For added heat, include diced jalapeños or a dash of cayenne pepper during the cooking process.
- You can substitute the black beans with pinto beans or chickpeas based on your preference.
- Feel free to add diced bell peppers or zucchini for extra vegetables.
- This dish makes great leftovers and can be stored in the refrigerator for up to 5 days.
- Consider serving it with avocado slices or alongside tortilla chips for a crunchy contrast.
Baked Pesto Chicken With Veggies
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup basil pesto (store-bought or homemade)
- 2 cups assorted vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for garnish)
- Fresh basil leaves (for garnish, optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large baking dish, drizzle the olive oil and spread it evenly.
- Place the chicken breasts in the baking dish and season them with salt and pepper to taste.
- Generously spoon pesto over each chicken breast, making certain they are well-coated.
- Chop the assorted vegetables into bite-sized pieces and arrange them around the chicken in the baking dish.
- Drizzle a bit more olive oil over the vegetables and season with additional salt and pepper if desired.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 75°C).
- Once done, remove from the oven and let rest for a few minutes before serving. Optionally, sprinkle with grated Parmesan cheese and fresh basil leaves for added flavor.
Variations & Tips:
- Feel free to substitute with different protein such as turkey, tofu, or shrimp for a variation.
- You can use any vegetables you have on hand, such as broccoli, asparagus, or carrots, depending on your preference or seasonal availability.
- For a creamier sauce, consider mixing in a little Greek yogurt or cream cheese with the pesto before spreading it over the chicken.
- To guarantee even cooking, try to cut the vegetables into similar sizes.
- If you want to add a crunchy texture, sprinkle some breadcrumbs or crushed nuts on top before the final baking time.
Greek Couscous Salad
Greek Couscous Salad is a vibrant and revitalizing dish that brings the flavors of the Mediterranean right to your kitchen. This salad is perfect for summer gatherings, packed lunches, or as a light dinner option, making it an ideal choice for anyone looking to enjoy a nutritious meal without spending too much.
With a preparation time of around 20 minutes, it’s also quick and easy, making it a fantastic budget-friendly option for busy weeknights.
Ingredients:
- 1 cup couscous
- 1 1/4 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 bell pepper, diced (any color)
- 1/2 cup kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Steps:
- In a medium saucepan, bring the water or vegetable broth to a boil. Once boiling, add the couscous, stir, and remove from heat. Cover and let it sit for about 5 minutes until the couscous absorbs the liquid.
- Fluff the couscous with a fork and allow it to cool slightly.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, kalamata olives, feta cheese, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Add the fluffed couscous to the vegetable mixture and pour the dressing over the top. Gently toss until everything is well combined.
- Serve chilled or at room temperature, and enjoy!
Variations and Tips:
- Add some cooked chickpeas or grilled chicken for extra protein.
- For a gluten-free option, substitute couscous with quinoa or a gluten-free pasta.
- Feel free to experiment with different vegetables like spinach, artichokes, or roasted red peppers based on your taste preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great meal prep option!
Simple Vegetable Frittata
A simple vegetable frittata is a versatile and wholesome dish that is perfect for a budget-friendly summer dinner. With just a handful of ingredients, it’s a delicious way to enjoy fresh seasonal vegetables, making it ideal for families, busy individuals, or anyone looking to whip up a quick meal. This easy recipe takes about 15 minutes to prepare and another 20 minutes to cook, giving you a delightful meal ready in just under an hour.
Ingredients:
- 6 large eggs
- 1 cup of milk
- 1 cup of mixed vegetables (bell peppers, spinach, zucchini, etc.)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup grated cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs (like basil or parsley) for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In an oven-safe skillet, heat the olive oil over medium heat and add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic and mixed vegetables to the skillet, and cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Pour the egg mixture over the sautéed vegetables in the skillet and cook on the stovetop for 2-3 minutes, gently lifting the edges to allow uncooked egg to flow underneath.
- Once the edges start to set, sprinkle the grated cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed up and the center is set.
- Remove from the oven and allow to cool for a few minutes before slicing. Garnish with fresh herbs, if desired, and serve warm or at room temperature.
Variations & Tips:
- Feel free to customize the frittata with any seasonal vegetables you have available, such as asparagus, kale, or tomatoes.
- For added protein, consider adding cooked bacon, sausage, or chickpeas.
- Serve your frittata with a side salad or crusty bread for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days and can be enjoyed cold or reheated.
