15 Healthy Summer Dinner Recipes Under 400 Calories

Healthy summer dinners under 400 calories can be both tasty and satisfying. Options include Grilled Lemon Herb Chicken with Quinoa Salad, Spicy Shrimp Tacos with Cabbage Slaw, and invigorating Mediterranean Chickpea Salad. Light dishes like Zucchini Noodles with Pesto, Baked Salmon with Asparagus, and Berry Spinach Salad with Grilled Chicken provide a nutritious mix. Caprese Stuffed Portobello Mushrooms add a flavorful twist. For more delicious ideas that keep meals healthy and light, additional recipes await exploration.

Grilled Lemon Herb Chicken With Quinoa Salad

Grilled Lemon Herb Chicken With Quinoa Salad****

This Grilled Lemon Herb Chicken with Quinoa Salad is a light, healthy dish perfect for summer dinners and those looking to savor fresh flavors without exceeding 400 calories.

Ideal for families or individuals wanting a nutritious meal that packs protein and whole grains, this dish can be prepared in approximately 30 minutes, making it a quick option for busy weeknights or weekend gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, finely chopped
• ¼ cup feta cheese, crumbled (optional)
• Additional lemon wedges for serving

Cooking Steps:

1. In a mixing bowl, combine olive oil, lemon juice, parsley, thyme, minced garlic, salt, and pepper. Whisk until well blended.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal or cover, and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
4. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing.
5. While the chicken is grilling, in a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese (if using). Toss gently to mix all ingredients well.
6. Serve the grilled chicken sliced over the quinoa salad, garnished with additional lemon wedges for squeezing over the top.

Variations and Tips:

• For a spicy kick, add a pinch of red pepper flakes to the marinade.
• If you don’t have quinoa, you can substitute it with brown rice, couscous, or even cauliflower rice for a low-carb option.
• This dish can easily be made vegetarian by replacing the chicken with grilled portobello mushrooms or marinated tofu.
• Add other vegetables to the quinoa salad, such as bell peppers, avocados, or spinach, according to your taste preference.
• Make extra chicken to use in salads or sandwiches for lunch the next day.

Spicy Shrimp Tacos With Cabbage Slaw

Spicy Shrimp Tacos With Cabbage Slaw

Spicy shrimp tacos with cabbage slaw are a vibrant and flavor-packed dish that’s perfect for warm summer evenings. This recipe offers a healthy twist to traditional tacos, making them ideal for those looking to enjoy a delicious meal without the guilt, with each serving clocking in at under 400 calories.

The preparation time is quick, taking about 30 minutes from start to finish, making it a fantastic option for busy weeknights or casual gatherings with friends.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, sliced (optional)
• Hot sauce (optional)

Cooking Steps

1. Prepare the Shrimp: In a bowl, combine the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly with the spices.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.
3. Make the Cabbage Slaw: In a separate bowl, mix the shredded cabbage, chopped cilantro, and lime juice. Toss to combine and season with salt to taste.
4. Warm the Tortillas: In another skillet or directly over a flame, heat the corn tortillas for about 30 seconds on each side until warm and slightly charred.
5. Assemble the Tacos: Place a few shrimp on each tortilla, top with cabbage slaw, and add avocado slices if desired. Drizzle with hot sauce for an extra kick.
6. Serve: Enjoy your spicy shrimp tacos cool with lime wedges on the side.

Variations and Tips

• For a vegetarian option, swap out the shrimp for grilled or sautéed vegetables like bell peppers, zucchini, and onions.
• Try adding different toppings such as diced tomatoes, corn, or pickled red onions for added texture and flavor.
• If you prefer a milder flavor, reduce the amount of chili powder and omit the hot sauce.
• Make the slaw ahead of time and store it in the fridge for an hour to enhance the flavors.
• Pair the tacos with a invigorating summer salsa or a light salad to complete your healthy meal.

Zucchini Noodles With Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a light and invigorating dish that brings a twist to traditional pasta. This quick and healthy recipe is perfect for those looking to enjoy a satisfying dinner while keeping the calorie count under 400.

With a preparation time of just 15 minutes, it’s ideal for busy weeknights or warm summer evenings when you crave something light but full of flavor.

Ingredients:

• 2 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Prepare the Zucchini Noodles: Using a spiralizer or a vegetable peeler, create zucchini noodles (zoodles) from the zucchinis and set aside.
2. Sauté the Cherry Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they start to soften and release their juices. Season with salt and pepper.
3. Combine and Cook: Add the zucchini noodles to the skillet with the cherry tomatoes. Cook for an additional 2-3 minutes, tossing gently to combine, until the zoodles are heated through but still slightly crisp.
4. Add the Pesto: Remove the skillet from heat and stir in the basil pesto until the noodles and tomatoes are well-coated.
5. Serve: Plate the zoodles and tomatoes, garnishing with fresh basil leaves and grated Parmesan cheese if desired.

Variations and Tips:

• Protein Addition: For a heartier meal, add grilled chicken, shrimp, or chickpeas for extra protein.
• Pesto Alternatives: Try sun-dried tomato or arugula pesto if you want to experiment with flavors.
• Add Veggies: Incorporate other vegetables like bell peppers, spinach, or asparagus for added nutrients and color.
• Nut-Free Option: Opt for a nut-free pesto recipe or use avocado as a creamy base instead.
• Fresh Herbs: Fresh herbs such as parsley or dill can enhance the flavor and presentation.

Enjoy the delicious taste and health benefits of this vibrant summer dish!

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a stimulating and nutritious dish packed with vibrant flavors and textures. This hearty salad is perfect for anyone looking to enjoy a wholesome meal with minimal cooking, making it ideal for hot summer days.

In just 15 minutes, you can whip up a delicious dish that serves as a perfect side or main course for both vegetarians and those seeking a lighter meal option.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. If using, add the crumbled feta cheese to the bowl.
3. In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
4. Pour the dressing over the salad mixture and toss gently to make sure everything is evenly coated.
5. Taste and adjust seasoning, adding more salt or lemon juice if needed.
6. Garnish with freshly chopped parsley or basil if desired and serve immediately, or refrigerate for 30 minutes for the flavors to meld.

Variations and Tips:

• You can add other vegetables like bell peppers, artichoke hearts, or even avocado to enhance the salad.
• For a protein boost, consider adding cooked quinoa or grilled chicken.
• 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.
• Feel free to customize the herbs and spices according to your taste preferences, incorporating fresh herbs or different cheeses as desired.

Baked Salmon With Asparagus and Dill

Baked Salmon with Asparagus and Dill is a light and flavorful dish that perfectly showcases the freshness of summer ingredients. This healthy recipe, suitable for families or anyone looking to enjoy a nutritious meal under 400 calories, takes only about 30 minutes to prepare and cook.

The combination of tender salmon, crisp asparagus, and fragrant dill not only satisfies your taste buds but also provides essential omega-3 fatty acids and vitamins, making it an ideal choice for a weeknight dinner or special occasion.

Ingredients:

• 4 salmon fillets (4-6 oz each)
• 1 bunch of fresh asparagus, trimmed
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, chopped
• 1 lemon, sliced
• Salt and pepper, to taste
• 1 teaspoon garlic powder (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease with cooking spray.
3. Place the salmon fillets on one side of the prepared baking sheet, skin-side down, and arrange the trimmed asparagus on the other side.
4. Drizzle the olive oil over both the salmon and asparagus. Season with salt, pepper, and garlic powder if desired.
5. Sprinkle the chopped dill over the salmon fillets and top each fillet with a slice of lemon.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
7. Remove from the oven and garnish with additional dill and lemon slices if desired. Serve immediately.

Variations & Tips:

• For added flavor, marinate the salmon in a mixture of olive oil, lemon juice, and dill for 30 minutes before baking.
• You can substitute asparagus with other vegetables like green beans or zucchini for variety.
• Serve with a side of quinoa or a fresh salad for a complete meal.
• If you prefer grilling, this recipe can be easily adapted for the grill; just place the salmon and asparagus on cedar planks or in a grill basket.
• To elevate the dish, consider adding a sprinkle of feta cheese or diced tomatoes on top before baking.

Enjoy your healthy summer dinner!

Turkey and Spinach Stuffed Bell Peppers

Turkey and Spinach Stuffed Bell Peppers are a delicious and healthy dish perfect for anyone looking to enjoy a light yet satisfying meal. This recipe combines the lean protein of turkey with nutrient-rich spinach, all packed into colorful bell peppers.

Ideal for summer dinners, it takes about 30 minutes to prepare and 25 minutes to cook, making it a quick and nutritious option for busy weeknights or a gathering with friends.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa or brown rice
• 1 cup diced tomatoes (canned or fresh)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese (optional)
• Olive oil

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Lightly coat the outsides with olive oil and place them upright in a baking dish.
3. In a large skillet over medium heat, add a tablespoon of olive oil and sauté the chopped onion until translucent (about 3-4 minutes).
4. Add the minced garlic and cook for an additional minute.
5. Stir in the ground turkey, Italian seasoning, salt, and pepper. Cook until the turkey is browned and fully cooked (approximately 7-10 minutes).
6. Fold in the diced tomatoes and chopped spinach, cooking until the spinach wilts (about 2-3 minutes).
7. Mix in the cooked quinoa or brown rice, combining well.
8. Evenly distribute the turkey and spinach mixture into the hollowed-out bell peppers.
9. If desired, sprinkle shredded mozzarella cheese on top of the filled peppers.
10. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Variations and Tips:

• For added spice, consider mixing in some diced jalapeños or red pepper flakes.
• Substitute ground turkey with ground chicken, beef, or a plant-based protein for a different flavor profile.
• Add additional vegetables like mushrooms, zucchini, or corn for extra nutrition.
• Serve with a side salad for a complete meal that’s still under 400 calories.
• You can prepare the stuffed peppers ahead of time, storing them in the fridge before baking. Simply add an extra 10 minutes to the cooking time if baking from chilled.

Watermelon and Feta Salad

Watermelon and Feta Salad is a revitalizing and vibrant dish that’s perfect for summer gatherings or a light dinner.

Bursting with flavors and textures, this salad combines sweet, juicy watermelon with savory feta cheese, making it ideal for those looking to enjoy a healthy meal or snack under 400 calories. The preparation time is quick, requiring only about 15 minutes, making it an excellent option for busy weeknights or last-minute get-togethers.

Ingredients:

• 4 cups fresh watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: 1/4 red onion, thinly sliced

Cooking Instructions:

1. In a large mixing bowl, combine the cubed watermelon and crumbled feta cheese.
2. Add the chopped mint leaves to the bowl, gently tossing all ingredients together to avoid breaking the feta.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
4. Drizzle the dressing over the watermelon and feta mixture. Toss gently again to coat the salad evenly with the dressing.
5. If desired, add the thinly sliced red onion and toss everything once more.
6. Serve immediately, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Variations and Tips:

• For a little crunch, consider adding sliced cucumbers or radishes.
• If you’re not a fan of feta, goat cheese or ricotta can serve as excellent alternatives.
• To enhance the salad’s flavor, sprinkle some crushed black pepper or a pinch of chili flakes for a surprising kick.
• This salad pairs well with grilled meats, making it an excellent side dish for summer barbecues.
• Adjust the sweetness and acidity by varying the amount of balsamic vinegar and olive oil according to your taste preferences.

Enjoy this delicious and healthy Watermelon and Feta Salad as a delightful addition to your summer dinners!

Cauliflower Rice Stir-Fry With Vegetables

Cauliflower Rice Stir-Fry with Vegetables is a vibrant and nutritious dish that’s perfect for individuals seeking a low-carb, gluten-free meal option. This dish is ideal for vegetarians, families, or anyone looking to add more vegetables to their diet while keeping calories in check. With a preparation time of just 20 minutes, it’s an excellent option for a quick summer dinner.

Ingredients:

• 1 small head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger (optional)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Cooking Steps:

1. Rice the Cauliflower: If using a whole head, cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
2. Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.
3. Add Vegetables: Once the oil is hot, add the diced bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until they start to soften but are still crisp.
4. Incorporate Garlic and Ginger: Add the minced garlic and grated ginger (if using) to the pan. Stir for another minute, being careful not to let the garlic burn.
5. Stir in Cauliflower Rice: Add the riced cauliflower to the skillet and mix well. Cook for about 5 minutes, stirring frequently, until the cauliflower is tender.
6. Season the Stir-Fry: Pour in the low-sodium soy sauce and sesame oil, stirring to combine. Season with salt and pepper to taste. Cook for another 1-2 minutes until everything is heated through.
7. Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds. Serve warm.

Variations & Tips:

• Protein Addition: You can add grilled chicken, shrimp, or tofu for an additional protein boost.
• Vegetable Swaps: Feel free to get creative with your vegetable choices; zucchini, carrots, or any seasonal veggies work well in this dish.
• Spice it Up: For more heat, consider adding a pinch of red pepper flakes or a dash of hot sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop or microwave until warm.

Quinoa and Black Bean Bowl With Avocado

The Quinoa and Black Bean Bowl with Avocado is a deliciously nutritious dish that features a blend of protein-packed quinoa and fiber-rich black beans, complemented by creamy avocado. This vibrant bowl is not only ideal for health-conscious diners but also for those who enjoy plant-based meals.

Perfect for a quick summer dinner, this dish can be prepared in just 30 minutes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced (any color)
• 1/2 red onion, finely chopped
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Cooking Steps:

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid.
3. While the quinoa is cooking, in a large bowl, combine the black beans, diced avocado, cherry tomatoes, bell pepper, and red onion.
4. Once the quinoa is ready, add it to the bowl with the bean and vegetable mixture.
5. Squeeze the lime juice over the entire mixture and season with cumin, chili powder, salt, and pepper. Gently toss everything together to combine thoroughly.
6. Serve the bowl warm, topped with fresh cilantro for added flavor and presentation.

Variations & Tips:

• Add grilled chicken or shrimp for an extra protein boost if you’re not strictly vegetarian.
• For added spice, include jalapeños or a dash of hot sauce.
• Substitute brown rice or farro for quinoa if you prefer a different grain.
• This dish can be served warm, at room temperature, or cold, making it versatile for meal prep.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Grilled Veggie Platter With Hummus

Grilled Veggie Platter With Hummus is a wholesome and vibrant dish that brings together the delightful crunch of fresh vegetables and the creamy richness of hummus.

Perfect for summer gatherings, this dish is ideal for vegetarians, health enthusiasts, and anyone looking to enjoy a light, yet satisfying meal under 400 calories.

Preparation takes about 20 minutes, while grilling can take an additional 15 minutes, making it a quick and easy option for a weeknight dinner or as an appetizer for entertaining guests.

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper (red or yellow), sliced
• 1 eggplant, sliced
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• Fresh herbs (like basil or parsley) for garnish
• 1 cup store-bought or homemade hummus

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a large mixing bowl, combine the sliced zucchini, bell pepper, eggplant, cherry tomatoes, and red onion.
3. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, and garlic powder. Toss to evenly coat the vegetables.
4. Thread the vegetables onto skewers or place them directly on the grill grates using a grilling basket.
5. Grill the vegetables for about 10-15 minutes, turning occasionally, until tender and lightly charred.
6. Remove the vegetables from the grill and let them cool slightly before plating.
7. Serve the grilled veggies on a platter alongside a generous serving of hummus. Garnish with fresh herbs on top.

Variations & Tips:

• Feel free to experiment with different vegetables such as asparagus, mushrooms, or corn.
• Add a squeeze of lemon juice or balsamic vinegar over the grilled veggies for an extra flavor boost.
• For a protein boost, pair the platter with grilled chicken or shrimp.
• Make it a complete meal by serving the veggies in a wrap with hummus and your choice of protein.
• For easy clean-up, line the grill with aluminum foil before grilling, or use pre-soaked wooden skewers.

Shrimp and Avocado Salad With Citrus Dressing

Shrimp and Avocado Salad with Citrus Dressing is a fresh and vibrant dish perfect for those warm summer evenings. This light salad is ideal for anyone looking for a healthy meal packed with flavor while still being under 400 calories. It offers a delightful combination of succulent shrimp, creamy avocado, and zesty dressing, making it an excellent choice for a quick weeknight dinner or a picnic. Preparation time is approximately 20 minutes.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed greens (such as arugula, spinach, and kale)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 orange, juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking Instructions:

1. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat and let cool slightly.
2. While the shrimp cool, prepare the citrus dressing by whisking together lime juice, orange juice, and the remaining tablespoon of olive oil in a small bowl. Season with salt and pepper to taste.
3. In a large salad bowl, combine the mixed greens, diced avocado, cherry tomatoes, red onion, cilantro, and the cooked shrimp.
4. Drizzle the citrus dressing over the salad and gently toss to combine everything without mashing the avocado.
5. Serve immediately as a revitalizing, healthy dinner option.

Variations and Tips:

• For a spicier kick, add diced jalapeños or red pepper flakes to the citrus dressing.
• You can swap shrimp for grilled chicken or tofu for a different protein option.
• Instead of cilantro, try fresh parsley or basil for a different herbal flavor.
• If preparing in advance, keep the dressing separate until serving to maintain the freshness of the salad.
• Add a handful of nuts or seeds, such as pumpkin seeds or sliced almonds, for extra crunch and nutrition.

Cucumber and Feta Salad With Herbs

Cucumber and Feta Salad with Herbs is a invigorating and light dish perfect for summer. This vibrant salad combines crisp cucumbers with tangy feta cheese and fragrant herbs, making it an ideal choice for anyone looking for a quick and healthy meal or a delightful side dish at a barbecue.

With a preparation time of just 15 minutes, it’s an excellent option for busy weeknights or sunny afternoons.

Ingredients:

• 2 medium cucumbers, diced
• 1 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Cooking Steps:

1. In a large mixing bowl, combine the diced cucumbers, crumbled feta cheese, sliced red onion, parsley, and mint.
2. In a separate smaller bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well mixed.
3. Pour the dressing over the cucumber and feta mixture, gently tossing everything together until evenly coated.
4. Taste and adjust seasoning, adding more salt or pepper if necessary.
5. Let the salad sit for about 5 minutes to allow the flavors to meld.
6. Serve chilled or at room temperature.

Variations and Tips:

• For added protein, you can include some diced grilled chicken or chickpeas.
• Substitute the feta with goat cheese for a different flavor profile.
• Enhance the crunch by adding bell peppers or cherry tomatoes.
• This salad pairs beautifully with grilled meats or as part of a mezze platter.
• Store leftovers in the refrigerator for up to two days, but consume them promptly for the best flavor and texture.

Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms are a delightful summer dish that merges the rich, earthy flavors of portobello mushrooms with the fresh, vibrant ingredients of a classic Caprese salad.

Ideal for vegetarians and anyone looking for a light yet fulfilling dinner option, this dish is perfect for summer gatherings or a simple meal at home.

With a preparation time of approximately 15 minutes and a cooking time of 20 minutes, you’ll have a healthy and delicious meal ready in no time.

Ingredients:

• 4 large portobello mushrooms
• 2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella cheese, diced or use mozzarella balls (bocconcini)
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).

2. Clean the portobello mushrooms by removing the stems and gently scraping out the gills using a spoon. This creates space for the stuffing.

3. In a mixing bowl, combine the cherry tomatoes, mozzarella cheese, chopped basil, balsamic vinegar, olive oil, garlic powder, salt, and pepper. Toss gently to combine.

4. Place the portobello mushrooms, gill side up, on a baking sheet lined with parchment paper.

Spoon the Caprese mixture into each mushroom cap, filling them generously.

5. Bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

6. Remove from the oven and let them cool slightly before serving. Drizzle with extra balsamic vinegar if desired.

Variations and Tips:

• For added protein, consider incorporating cooked quinoa or chickpeas into the stuffing mix.
• To enhance the flavor, you can marinate the portobello mushrooms in olive oil and balsamic vinegar for about 30 minutes before stuffing them.
• If you’re a fan of heat, add crushed red pepper flakes to the stuffing for a spicy kick.
• These stuffed mushrooms can be served hot or at room temperature, making them versatile for potlucks or picnics.

Enjoy your healthy Caprese Stuffed Portobello Mushrooms as a delightful and nutritious summer dinner!

Lemon Garlic Herb Couscous With Grilled Shrimp

Lemon Garlic Herb Couscous with Grilled Shrimp is a delightful summer dish that combines the zesty flavors of lemon and garlic with the fresh taste of herbs and succulent grilled shrimp.

This dish is perfect for those looking to enjoy a light yet satisfying meal, ideal for warm evenings or gatherings.

With a preparation time of just 30 minutes, it’s an easy recipe that can be whipped up quickly, making it ideal for busy weeknights or casual get-togethers with friends and family.

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable or chicken broth
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. In a medium saucepan, bring the vegetable or chicken broth to a boil. Once boiling, remove from heat, stir in couscous, cover, and let stand for about 5 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. While the couscous is cooking, preheat your grill or grill pan over medium-high heat.
3. In a bowl, combine shrimp, olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Toss until the shrimp are well-coated with the marinade.
4. Skewer the shrimp or place them directly on the grill. Grill for about 2-3 minutes on each side or until the shrimp are opaque and cooked through.
5. To serve, mix the grilled shrimp into the couscous. Garnish with fresh parsley for added flavor and color. Enjoy!

Variations and Tips:

• Variation: For a vegetarian option, substitute the shrimp with grilled zucchini, bell peppers, or asparagus.
• Tip: To enhance the flavor, add a pinch of red pepper flakes to the shrimp marinade for some heat.
• Serving Suggestion: Pair this dish with a side salad for a complete meal or serve it as a light lunch option.
• Make Ahead: The couscous can be prepared ahead of time and stored in the refrigerator; simply reheat before serving and grill the shrimp fresh.

Berry and Spinach Salad With Grilled Chicken

This Berry and Spinach Salad with Grilled Chicken is a revitalizing and nutritious dish that perfectly embodies the flavors of summer. It’s ideal for anyone seeking a light yet satisfying meal packed with vitamins and protein, making it suitable for health-conscious individuals or those trying to maintain a balanced diet.

Preparation time is approximately 15 minutes, with an additional time of about 10-15 minutes for grilling the chicken, making it a quick and easy recipe to whip up.

Ingredients:

• 2 cups fresh spinach, rinsed and dried
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 grilled chicken breast, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts or pecans, chopped
• 1/4 cup red onion, thinly sliced
• 2 tablespoons balsamic vinaigrette
• Salt and pepper to taste

Cooking Steps:

1. Preheat your grill or grill pan over medium heat. Season the chicken breast with salt and pepper and grill for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from heat and allow to rest before slicing.
2. In a large salad bowl, combine the fresh spinach, mixed berries, crumbled feta cheese, walnuts or pecans, and red onion.
3. Add the sliced grilled chicken on top of the salad mixture.
4. Drizzle the balsamic vinaigrette over the salad, gently tossing to combine all ingredients.
5. Serve immediately for a fresh and vibrant meal.

Variations and Tips:

• For a vegetarian option, substitute the grilled chicken with chickpeas or a firm tofu, marinated and grilled.
• Add additional veggies such as cucumber or bell peppers for extra crunch and color.
• Feel free to swap out the berries for seasonal fruits like peaches or apples.
• To enhance flavor, marinate the chicken in olive oil and herbs before grilling.
• This salad can easily be prepared in advance—just keep the dressing separate until serving to maintain freshness.