Finding summer dinner recipes that appeal to kids can be tricky. However, options like Grilled Chicken Tacos with Mango Salsa and Mini Turkey Burgers with Sweet Potato Fries provide tasty yet nutritious choices. Veggie-Packed Pasta Salad and BBQ Chicken Quesadillas are also favorites that families love. For a rejuvenating side, try the Corn and Black Bean Salad or a delightful Summer Fruit Salad with Honey Lime Dressing. Discover more delicious ideas and elevate family dinner nights to the next level.
Grilled Chicken Tacos With Mango Salsa
Grilled chicken tacos with mango salsa are a vibrant and flavorful summer dish that’s perfect for the whole family. Packed with protein and nutrients, these tacos are great for outdoor barbecues or casual weeknight dinners. With a preparation time of about 30 minutes and a cooking time of 15 minutes, you can have a delicious meal ready in no time.
The combination of grilled chicken with the sweetness of fresh mango salsa creates a delightful contrast that’s sure to please kids and adults alike.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup diced ripe mango
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, finely chopped (optional)
- Juice of 1 lime
- Avocado slices (for serving)
- Sour cream or Greek yogurt (for serving)
Cooking Steps:
- Marinate the Chicken: In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken breasts and coat them well. Let marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
- Prepare the Mango Salsa: In a separate bowl, combine diced mango, red onion, cilantro, jalapeño (if using), and lime juice. Mix well and season with a pinch of salt. Set aside to let the flavors meld.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F). Remove from the grill and allow to rest for a few minutes before slicing.
- Warm the Tortillas: While the chicken is resting, you can warm the tortillas on the grill for about 1 minute on each side or until soft and pliable.
- Assemble the Tacos: Slice the grilled chicken into strips and place a few pieces in each tortilla. Top with mango salsa, avocado slices, and a dollop of sour cream or Greek yogurt.
- Serve and Enjoy: Serve the tacos immediately, garnished with extra lime wedges, if desired.
Variations & Tips:
- Vegetarian Option: Substitute grilled portobello mushrooms or marinated tofu for the chicken.
- Fish Tacos: Use white fish (like tilapia or cod) as an alternative protein, seasoning similarly and grilling until cooked through.
- Spice Level: Adjust the spice level of the mango salsa by adding more jalapeño or incorporating diced red chili peppers.
- Meal Prep: The chicken and mango salsa can be prepared ahead of time and stored in the fridge, making for a quick assemble-and-eat dinner on busy nights.
- Add Some Crunch: Consider adding shredded cabbage or crispy tortilla strips on top of the tacos for added texture.
Enjoy these delicious grilled chicken tacos with mango salsa for a taste of summer any time you wish!
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Mini Turkey Burgers With Sweet Potato Fries
Mini turkey burgers with sweet potato fries are a delicious and healthy family-friendly dish perfect for summer dinners. These mini burgers are packed with lean protein and flavor, making them a great option for kids and adults alike. The sweet potato fries add a hint of sweetness and are a healthier alternative to regular fries.
Preparation time for this dish is approximately 30 minutes, making it a quick and fun meal to whip up for the whole family on a warm evening.
Ingredients:
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- Mini burger buns
- Toppings: lettuce, tomato, cheese, pickles, mustard, mayo
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder (optional)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 425°F (220°C) for the sweet potato fries.
- Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into thin matchsticks. In a large bowl, toss the sweet potato fries with olive oil, salt, paprika, and garlic powder until well coated. Spread them in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
- Make the Mini Turkey Burger Mixture: In a medium bowl, combine ground turkey, breadcrumbs, chopped onion, minced garlic, Worcestershire sauce, salt, pepper, and paprika. Mix gently until just combined.
- Form the Mini Burgers: Shape the turkey mixture into small patties, about the size of your mini burger buns.
- Cook the Mini Burgers: Heat a skillet over medium-high heat and add a little olive oil. Cook the patties for 4-5 minutes on each side, or until cooked through (internal temperature should reach 165°F or 74°C).
- Assemble the Burgers: Place each mini turkey burger on a bun and add your desired toppings, such as lettuce, tomato, cheese, pickles, mustard, or mayo.
- Serve: Enjoy the mini turkey burgers hot, alongside the crispy sweet potato fries.
Variations & Tips:
- Seasonings: Feel free to add your favorite herbs or spices to the turkey mixture for additional flavor, such as Italian seasoning or chili powder.
- Alternative Veggies: Add grated zucchini or shredded carrots to the turkey mixture for extra moisture and nutrition.
- Baking Method for Burgers: If you’d prefer a hands-off approach, you can bake the mini burgers in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through.
- Sweet Potato Variations: For a different taste, try seasoning your sweet potato fries with cinnamon or cayenne pepper.
- Make Ahead: Prepare the turkey mixture ahead of time and store it in the fridge for up to 24 hours before cooking. You can also cut and store the sweet potatoes in advance to save time during meal prep.
This meal is not only easy to make but is also adaptable to various tastes and dietary preferences, ensuring everyone at the table leaves satisfied!
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Veggie-Packed Pasta Salad
Veggie-packed pasta salad is a vibrant, invigorating dish perfect for families looking for a nutritious and quick summer dinner option. This recipe merges whole-grain pasta with a rainbow of colorful vegetables, making it not only a feast for the eyes but also a wholesome meal that your kids will love.
With a preparation time of just 20 minutes, it’s ideal for busy weeknights or as a delightful side for summer barbecues.
Ingredients
- 8 oz whole-grain pasta (fusilli or penne work well)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (red, yellow, or green), diced
- 1 small red onion, finely chopped
- 1 cup broccoli florets, steamed
- 1 cup corn (fresh, frozen or canned)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Cooking Steps
- Cook the Pasta: In a large pot of salted boiling water, cook the whole-grain pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Veggies: While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, red onion, and broccoli. If using fresh corn, you may want to quickly blanch it for 2-3 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the prepared vegetables, black olives, and feta cheese if using.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- Mix and Serve: Pour the dressing over the pasta salad and gently toss to combine all ingredients evenly. Adjust seasoning if necessary. Top with fresh basil before serving.
- Chill (Optional): For enhanced flavors, let the salad sit in the fridge for at least 30 minutes before serving.
Variations and Tips
- Protein Addition: For a heartier meal, consider adding grilled chicken, chickpeas, or shrimp.
- Cheese Alternatives: Substitute feta with mozzarella balls or omit cheese altogether for a dairy-free option.
- Vegetables: Feel free to mix in seasonal veggies or whatever you have on hand, such as shredded carrots, spinach, or zucchini.
- Make Ahead: This pasta salad can be prepared a day in advance; it will stay fresh in the fridge and the flavors will deepen.
- Dressings: Experiment with other dressings like pesto, Italian vinaigrette, or a creamy avocado dressing for different flavor profiles.
This veggie-packed pasta salad is sure to become a go-to recipe for your family this summer! Enjoy your meal!
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BBQ Chicken Quesadillas
BBQ Chicken Quesadillas are a delightful and satisfying dish perfect for family dinners, summer barbecues, or casual gatherings. This crowd-pleaser combines the smoky flavors of BBQ chicken with the cheesy goodness of quesadillas, making it a hit with both kids and adults alike. The dish can be prepared in about 30 minutes, so it’s an excellent option for a quick weeknight meal.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup BBQ sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 4 large flour tortillas
- 1/2 cup diced red onion (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Cooking spray or olive oil
- Sour cream, for serving (optional)
- Salsa, for serving (optional)
Instructions:
- In a medium bowl, combine the cooked shredded chicken and BBQ sauce, mixing well until the chicken is fully coated.
- Heat a large skillet over medium heat and lightly grease it with cooking spray or olive oil.
- Place one tortilla in the skillet, and sprinkle about 1/2 cup of shredded cheese evenly over half of the tortilla.
- Spoon a generous portion of the BBQ chicken mixture over the cheese, followed by a sprinkle of diced red onion and cilantro if desired. Top with another 1/2 cup of shredded cheese.
- Fold the tortilla in half to cover the filling and cook for about 3-4 minutes, or until the bottom is golden brown and the cheese starts to melt.
- Carefully flip the quesadilla and cook for another 3-4 minutes on the other side until browned and crispy.
- Remove from the skillet, let cool slightly, then slice into wedges. Serve with sour cream and salsa on the side.
Variations and Tips:
- *Protein Swap:* You can substitute the chicken with pulled pork, beef, or even roasted vegetables for a vegetarian option.
- *Cheese Choices:* Try switching up the cheese with pepper jack for a spicier kick, or a blend of cheeses for a different flavor profile.
- *Grilling Option:* For a smoky flavor, you can also grill the quesadillas instead of cooking them on the stovetop. Just place them on a grill pan or directly on the grill for a few minutes on each side.
- *Add More Veggies:* Feel free to add in extra veggies like bell peppers or corn to boost the nutritional content of the quesadillas.
- *Make Ahead:* You can prepare the BBQ chicken mixture ahead of time and store it in the fridge for quick assembly when you’re ready to cook.
Enjoy a delicious summer meal that the whole family will love with these easy-to-make BBQ Chicken Quesadillas!
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Zucchini Noodles With Marinara Sauce
Zucchini Noodles with Marinara Sauce is a delightful, wholesome dish perfect for families seeking a light and healthy alternative to traditional pasta. This recipe is great for those who want to enjoy a low-carb option without compromising on flavor. With a preparation time of just 30 minutes, it’s an ideal weeknight dinner that can please both kids and adults alike.
Ingredients:
- 2 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Cooking Steps:
- Prepare the Zucchini Noodles: Using a spiralizer, julienne peeler, or knife, create zucchini noodles from the zucchinis and set aside.
- Cook the Marinara Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the sauce to a simmer and let cook for about 10 minutes, stirring occasionally.
- Cook the Zucchini Noodles: In a separate pan, lightly sauté the zucchini noodles in a little olive oil for 2-3 minutes until just tender but still al dente.
- Combine: Add the cooked zucchini noodles to the marinara sauce and toss gently to combine. Cook for an additional 2 minutes, allowing the noodles to absorb the flavors.
- Serve: Plate the zucchini noodles and top with grated Parmesan cheese and fresh basil leaves, if desired.
Variations and Tips:
- Add Protein: Incorporate cooked ground turkey, chicken, or Italian sausage for a heartier meal.
- Vegetable Add-ins: Enhance nutrition by mixing in roasted bell peppers, mushrooms, or spinach into the sauce.
- Spice it Up: For a bit of heat, consider adding red pepper flakes to the marinara sauce.
- Serving Suggestions: Pair with a side salad or garlic bread for a more complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; however, the zucchini noodles may become slightly softer as they sit.
Enjoy this quick, family-friendly dish that brings a healthy twist to your dinner table!
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Caprese Skewers With Balsamic Glaze
Caprese Skewers with Balsamic Glaze are a delightful and invigorating appetizer perfect for summer gatherings and family dinners. This dish combines cherry tomatoes, fresh basil, and mozzarella balls in a fun, bite-sized format that appeals to all ages.
The sweet and tangy balsamic glaze adds a beautiful finish that elevates the flavors. Preparation is quick and easy, taking only about 15 minutes, making it an ideal option for busy parents looking for a healthy and delicious addition to their summer menu.
Ingredients:
- 1 pint cherry tomatoes
- 8 ounces fresh mozzarella balls (bocconcini)
- Fresh basil leaves
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
- Skewers (8-10 inches long)
Instructions:
- Start by preparing your ingredients: rinse the cherry tomatoes and basil leaves under cool water and pat them dry. If your mozzarella balls are in water, drain them and gently pat dry as well.
- On each skewer, thread one cherry tomato, followed by a basil leaf, and then a mozzarella ball. Repeat the process until the skewer is filled, leaving space at each end for easy handling.
- Arrange the skewers on a serving platter. Drizzle the balsamic glaze generously over the top of the skewers.
- Finally, season with salt and pepper to taste before serving.
Variations and Tips:
- For added flavor, consider marinating the mozzarella balls in olive oil, garlic, and Italian herbs for a few hours before assembling the skewers.
- You can swap out cherry tomatoes for heirloom tomatoes or add a slice of prosciutto for a savory twist.
- If you want a healthier option, use mini cucumber slices in place of mozzarella for a revitalizing crunch.
- Make sure to use good quality balsamic glaze for the best flavor; you can also reduce balsamic vinegar on the stovetop to create your own glaze.
- These skewers can be prepared a few hours in advance—just keep them covered in the refrigerator until it’s time to serve!
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Fish Tacos With Cabbage Slaw
Fish tacos with cabbage slaw are a new, flavorful meal that’s perfect for family dinners during the summer months. This dish features tender fish fillets seasoned to perfection, wrapped in warm tortillas, and topped with a crunchy, zesty cabbage slaw. Ideal for families who want to enjoy a quick yet delicious meal, this recipe takes about 30 minutes from prep to plate. It’s a great way to introduce your kids to seafood in a fun and approachable manner.
Ingredients:
- 1 pound white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/4 cup mayonnaise (or Greek yogurt for a healthier option)
- 1 tablespoon hot sauce (optional)
- Avocado slices (for serving)
- Lime wedges (for serving)
Cooking Steps:
- In a small bowl, mix together chili powder, cumin, salt, and pepper. Rub the spice mixture evenly over the fish fillets.
- In a skillet over medium heat, add olive oil and allow it to warm. Once hot, add the seasoned fish fillets. Cook for about 3-5 minutes on each side, or until the fish is flaky and cooked through.
- While the fish is cooking, prepare the cabbage slaw. In a large bowl, combine shredded cabbage, carrots, cilantro, lime juice, and mayonnaise (or Greek yogurt). Toss until well mixed. Adjust seasoning with salt, pepper, or a bit of hot sauce, if desired.
- Warm the tortillas in a dry skillet or microwave until pliable.
- To assemble, place a piece of fish on each tortilla, top with the cabbage slaw, and add avocado slices. Serve with lime wedges on the side.
Variations and Tips:
- For a spicier kick, add jalapeño slices to the slaw or drizzle additional hot sauce directly onto the fish.
- You can substitute the fish with shrimp or grilled chicken for a different flavor profile.
- For a vegetarian option, replace fish with grilled portobello mushrooms or crispy tofu.
- This recipe pairs well with a lively side salad or corn on the cob for a complete summer meal.
- Make it a DIY taco night by setting up a toppings bar with salsa, diced tomatoes, cheese, or pickled onions for family members to customize their tacos.
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Pineapple Teriyaki Chicken
Pineapple Teriyaki Chicken is a vibrant and delightful dish that combines the sweetness of pineapple with the savory flavors of teriyaki sauce.
This dish is family-friendly and perfect for busy summer evenings when you want to enjoy something light yet satisfying.
With a preparation time of approximately 15 minutes and a cooking time of about 20 minutes, you can serve up a delicious meal that both kids and adults will love!
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup fresh pineapple chunks (or canned pineapple)
- 1/2 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger (optional)
- 1/4 cup chopped green onions (for garnish)
- Sesame seeds (for garnish)
- Cooked rice or quinoa (for serving)
- Steamed vegetables (such as broccoli or bell peppers, for serving)
Cooking Steps:
1. Prepare the Chicken: Cut the chicken into bite-sized pieces to guarantee quick cooking.
2. Marinate: In a bowl, combine the chicken pieces with teriyaki sauce, minced garlic, and ginger. Allow the chicken to Marinate for at least 10 minutes (you can marinate longer for more flavor).
3. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat.
Add the marinated chicken and cook for about 5-7 minutes, stirring frequently until the chicken is browned and cooked through.
4. Add Pineapple: Add the fresh pineapple chunks to the skillet and cook for an additional 3-5 minutes, allowing the pineapple to caramelize slightly and the flavors to meld.
5. Serve: Remove from heat and garnish with chopped green onions and sesame seeds. Serve hot over cooked rice or quinoa, alongside steamed vegetables.
Variations and Tips:
- Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version. Just make sure to press and cube the tofu before marinating.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of sriracha if you prefer some heat in your dish.
- Grilling: For a smoky flavor, consider grilling the chicken instead of pan-frying. Just marinate and skewer the chicken with pineapple chunks and cook on a grill until done.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Enjoy your family-friendly summer dinner with this delicious Pineapple Teriyaki Chicken!
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Cheesy Veggie Stuffed Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 cup black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place them upright in a baking dish.
- In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, chili powder, cumin, and half of the shredded cheese. Mix well and season with salt and pepper to taste.
- Stuff each bell pepper generously with the veggie and quinoa mixture, pressing down lightly to pack them.
- Once all the peppers are filled, top each pepper with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Garnish with fresh cilantro or parsley, if desired, before serving.
Variations and Tips:
- You can substitute quinoa with brown rice or even couscous to switch things up.
- For a spicier version, add some diced jalapeños or a dash of hot sauce to the filling.
- Feel free to mix in other vegetables like zucchini, spinach, or mushrooms for added nutrition.
- If you want to make this dish ahead of time, prepare the stuffed peppers and refrigerate them before baking. When you’re ready to cook, simply add about 10-15 minutes to the baking time.
- Leftover stuffed peppers can be stored in the refrigerator for up to three days and also freeze well, making them great for meal prep!
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Homemade Pizza Night
Homemade pizza is a fun, interactive meal perfect for families, allowing everyone to customize their pizza with their favorite toppings.
It’s ideal for a casual summer dinner where creativity can flow, making it enjoyable for both kids and adults. The preparation time is about 30 minutes, and with baking time, you’ll have a delicious dinner ready in under an hour.
Ingredients:
- 2 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm water (110°F)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- ¾ cup pizza sauce
- 2 cups shredded mozzarella cheese
- Assorted toppings (pepperoni, bell peppers, onions, mushrooms, olives, etc.)
- Cornmeal (for dusting)
Cooking Steps:
- Prepare the dough: In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Allow it to sit for about 5-10 minutes until frothy.
- Mix dry ingredients: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture along with the olive oil.
- Knead the dough: Mix until a rough dough forms, then transfer it to a floured surface. Knead the dough for about 5-7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it with a kitchen towel, and let it rise in a warm area for about 20 minutes.
- Preheat the oven: While the dough is rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- Shape the pizza: Once the dough has risen, punch it down and divide it into two equal portions for two medium pizzas (or keep it whole for one large pizza). Roll out the dough on a floured surface to your desired thickness, then transfer it to a pizza peel dusted with cornmeal (or a baking sheet).
- Assemble your pizza: Spread pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle generously with mozzarella cheese, then add your choice of toppings.
- Bake the pizza: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
- Cool and serve: Remove the pizza from the oven and allow it to cool for a few minutes before slicing. Serve hot and enjoy your homemade pizza night!
Variations and Tips:
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend and assure that the yeast is also gluten-free.
- Cauliflower crust: For a lighter option, consider making a cauliflower pizza crust instead of traditional dough.
- Toppings: Encourage creativity by offering a variety of toppings such as meats, vegetables, and different cheese types (like feta or goat cheese).
- Dessert pizza: Try making a dessert pizza by using a cookie dough base, brushing it with melted butter, topping it with chocolate chips and mini marshmallows, then baking and drizzling with caramel sauce.
- Leftover storage: Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Enjoy your evening of making delicious homemade pizzas while gathering with family and friends!
Creamy Avocado Chicken Salad
Creamy Avocado Chicken Salad is a revitalizing and nutritious dish perfect for summer family dinners or picnics. This salad combines tender chicken with the rich creaminess of ripe avocados and a zesty dressing, making it a delightful option for anyone looking for a light yet satisfying meal. The recipe takes approximately 20 minutes to prepare and serves about four people, making it an ideal choice for family gatherings or quick weeknight dinners.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 2 ripe avocados, peeled and pitted
- 1/4 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- Optional: mixed greens for serving
Cooking Steps:
- In a large mixing bowl, combine the shredded or diced cooked chicken, cherry tomatoes, and cucumber. Set aside.
- In another bowl, mash the ripe avocados with a fork until creamy.
- To the mashed avocado, add the Greek yogurt, mayonnaise (if using), lime juice, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.
- Pour the avocado mixture over the chicken and vegetable mixture. Add the chopped cilantro and gently toss everything together until well combined.
- Taste and adjust seasoning if necessary.
- Serve immediately on a bed of mixed greens or refrigerate for up to an hour before serving to let the flavors meld.
Variations and Tips:
- For added crunch, mix in some finely chopped celery or bell peppers.
- Use rotisserie chicken for a time-saving option or substitute grilled shrimp for a seafood twist.
- For a low-carb version, serve it in lettuce wraps instead of on greens.
- If you prefer a spicy kick, add a diced jalapeño or a few dashes of hot sauce to the salad.
- This salad can be stored in an airtight container in the fridge for up to two days, but it’s best enjoyed fresh.
Grilled Veggie and Hummus Wraps
Grilled Veggie and Hummus Wraps are a delightful summer dish that showcases a variety of colorful vegetables and creamy hummus, all wrapped up in a soft tortilla. This dish is perfect for families seeking a quick, nutritious meal that can be enjoyed by all ages.
Preparation time is approximately 15 minutes, while grilling the veggies might take an additional 10 minutes, making it a fantastic option for busy weeknight dinners or weekend picnics.
Ingredients:
- 4 large whole wheat tortillas
- 1 cup of hummus (store-bought or homemade)
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup of spinach or mixed greens
- Olive oil
- Salt and pepper to taste
- Optional toppings: feta cheese, olives, or avocado
Cooking Steps:
- Preheat the Grill: Preheat your grill or grill pan over medium heat.
- Prepare Vegetables: In a bowl, toss the sliced zucchini, red and yellow bell peppers, and red onion with a drizzle of olive oil, salt, and pepper to taste.
- Grill the Veggies: Place the seasoned vegetables onto the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
- Assemble the Wraps: Lay a tortilla flat and spread a generous amount of hummus over one side. Layer the grilled vegetables on top, followed by a handful of spinach or mixed greens. Add any optional toppings you like.
- Wrap It Up: Roll the tortilla tightly around the filling, folding in the sides as you go to keep everything secure.
- Serve: Cut the wrap in half and serve immediately, or wrap in foil for later.
Variations and Tips:
- Add Protein: For a more filling meal, consider adding grilled chicken, chickpeas, or falafel to the wraps.
- Spice it Up: Incorporate some sliced jalapeños or a drizzle of hot sauce for a kick.
- Cheese Options: Try different cheeses like goat cheese or mozzarella for added flavor.
- Make Ahead: You can grill extra vegetables and store them in the fridge to use in wraps throughout the week.
- Tortilla Options: Swap out the whole wheat tortillas for spinach, tomato, or gluten-free tortillas, depending on your dietary needs.
These Grilled Veggie and Hummus Wraps are versatile and perfect for summer outdoor dining, making them a meal you can enjoy while soaking up the sun!
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a classic dish that combines tender pieces of beef with vibrant green broccoli, all tossed in a savory sauce. This quick and easy meal is ideal for families looking for a nutritious and satisfying dinner option that can be prepared in just 30 minutes.
Perfect for busy weeknights or as a delightful weekend treat, this stir-fry is sure to please both kids and adults alike.
Ingredients:
- 1 lb flank steak, thinly sliced against the grain
- 4 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice or noodles (for serving)
Cooking Steps:
- In a medium bowl, combine the sliced beef with cornstarch, 1 tablespoon of soy sauce, and a pinch of salt. Mix well and let marinate while preparing the other ingredients.
- Begin by heating 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the broccoli florets and stir-fry for about 2–3 minutes until they are bright green and tender-crisp. Remove the broccoli from the pan and set aside.
- In the same pan, add another tablespoon of oil and increase to high heat. Add the marinated beef in a single layer, cooking for about 2–3 minutes on each side until browned and cooked through. Avoid overcrowding the pan; if necessary, cook in batches.
- Add minced garlic and ginger to the beef, stir-frying for about 30 seconds until fragrant.
- Return the broccoli to the pan and pour in the remaining soy sauce and oyster sauce. Mix everything together and cook for an additional 1–2 minutes, allowing the sauce to coat the beef and broccoli evenly.
- Taste and adjust seasoning with additional soy sauce, salt, or pepper as needed.
- Serve hot over cooked rice or noodles.
Variations and Tips:
- Vegetarian Option: Substitute beef with tofu or tempeh and use vegetable broth instead of oyster sauce for a delicious vegetarian stir-fry.
- Add Extra Veggies: Consider adding bell peppers, snap peas, or carrots for additional nutrition and flavor.
- Marinate Longer: For a deeper flavor, allow the beef to marinate for a longer time, up to 1 hour in the fridge.
- Stir-Fry Sauce: You can make the stir-fry sauce by mixing soy sauce, oyster sauce, a little sesame oil, and honey for a sweet and tangy flavor.
- Serve with Sauce: Prepare extra sauce to drizzle on top of the dish before serving for added richness.
Enjoy this quick and delicious Beef and Broccoli Stir-Fry that is not only family-friendly but also a hit for anyone looking to enjoy a flavorful meal in no time!
Corn and Black Bean Salad
Corn and black bean salad is a vibrant and invigorating dish that is perfect for summer gatherings, family barbecues, or as a nutritious side dish for any meal.
It’s a great option for those looking for a quick and healthy recipe that is packed with flavor and can be prepared in just 15 minutes. This colorfully appealing dish is vegetarian-friendly and can easily be made vegan, making it suitable for a wide array of dietary preferences.
Ingredients:
- 2 cups fresh corn kernels (about 3-4 ears of corn or 1 can, drained)
- 1 can (15 oz) black beans, rinsed and drained
- 1 bell pepper (red or yellow), diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, finely chopped (for extra heat)
Instructions:
- In a large bowl, combine the fresh corn, black beans, bell pepper, cherry tomatoes, red onion, and avocado.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If you’re adding jalapeño, include it in this mix.
- Pour the dressing over the salad ingredients and toss gently to combine, being careful not to mash the avocado.
- Add the chopped cilantro and toss lightly again.
- Taste and adjust the seasoning with more salt, pepper, or lime juice if desired.
- Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld. Serve either chilled or at room temperature.
Variations and Tips:
- For a heartier version, add some cooked quinoa or grilled chicken to the salad.
- Substitute lime with lemon juice for a different citrus flavor.
- Include diced mango or pineapple for a sweet twist.
- This salad can be made a day ahead – just hold off on adding the avocado until right before serving to prevent browning.
- Try adding a sprinkle of feta cheese for a creamy contrast (make it non-vegan).
- Serve with tortilla chips for a fun appetizer or snack.
Enjoy this colorful and nutritious corn and black bean salad at your next summer meal!
Summer Fruit Salad With Honey Lime Dressing
This invigorating Summer Fruit Salad is the perfect dish to bring a burst of flavor to your family gatherings and BBQs. Bursting with vibrant colors and deliciously sweet fruits, it’s ideal for anyone looking to enjoy a light, healthy dessert or side dish during the hot summer months.
The preparation time is quick, taking only about 15 minutes, allowing you to focus on enjoying time with your loved ones.
Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 2 cups fresh blueberries
- 2 cups fresh pineapple, cubed
- 2 cups fresh mango, diced
- 1 medium kiwi, peeled and sliced
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- Zest of 1 lime
- Fresh mint leaves for garnish (optional)
Cooking Steps:
- In a large mixing bowl, combine the strawberries, blueberries, pineapple, mango, and kiwi.
- In a small bowl, whisk together the honey, lime juice, and lime zest until well combined.
- Pour the honey lime dressing over the fruit mixture and gently toss to coat all the fruits evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld together and enhance the sweetness of the fruit.
- Serve chilled, garnished with fresh mint leaves if desired.
Variations and Tips:
- Feel free to swap out fruits based on seasonal availability or personal preference. Peaches, cherries, or watermelon are great alternatives.
- For a tropical twist, add shredded coconut or a handful of chopped nuts for added texture.
- To make it suitable for a festive occasion, you can add a splash of coconut milk or yogurt for a creamier dressing.
- This salad can be made a few hours in advance; just store it in the refrigerator but avoid dressing it until just before serving to prevent the fruit from getting mushy.
