Summer evenings can be hectic, but make-ahead dinner recipes provide a solution. Grilled Chicken and Vegetable Skewers offer bright flavors, while Caprese Pasta Salad is invigorating and easy to prepare. For a heartier option, Teriyaki Salmon With Rice is delicious and filling. Other options include Southwest Quinoa Salad and Mediterranean Chickpea Bowl, both packed with nutrients. These dishes help ease weekday cooking stress, letting chefs enjoy summer evenings fully. More delightful recipes await for those looking to spice up their meals.
Grilled Chicken and Vegetable Skewers
Grilled Chicken and Vegetable Skewers are a delightful summer dish that combines marinated chicken pieces and colorful vegetables, all char-grilled to perfection. This dish is perfect for family gatherings, cookouts with friends, or meal prepping for quick weeknight dinners.
With a preparation time of just 20 minutes (plus marinating time), these skewers are both easy to make and packed with flavor, making them a great option for those warmer months.
Ingredients:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Cooking Instructions:
1. Marinate the Chicken: In a mixing bowl, combine the olive oil, soy sauce, balsamic vinegar, minced garlic, oregano, salt, and black pepper.
Add the chicken cubes to the bowl, toss to coat, and let marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).
2. Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high heat.
3. Assemble the Skewers: Thread the marinated chicken and vegetables onto the skewers, alternating between the chicken, bell peppers, zucchini, and red onion.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy them warm with your favorite dipping sauce or over a bed of rice.
Variations and Tips:
- Vegetarian Option: Swap out chicken for firm tofu or tempeh, and use a mix of your favorite vegetables like cherry tomatoes, mushrooms, or eggplant.
- Add Spice: If you like a bit of heat, add red pepper flakes to the marinade or brush the skewers with a spicy sauce before grilling.
- Storage: These skewers can be made ahead of time. After grilling, store them in an airtight container in the refrigerator for up to 3 days, and reheat them on the grill or in the oven.
- Experiment with Marinades: Feel free to try different marinades, such as a lemon-herb marinade or a tangy BBQ sauce, to give your skewers a unique flavor.
Enjoy these delicious and colorful Grilled Chicken and Vegetable Skewers at your next summer gathering!
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Caprese Pasta Salad
Caprese Pasta Salad is a revitalizing and vibrant dish that combines the classic flavors of a Caprese salad—fresh tomatoes, basil, and mozzarella—with pasta for a satisfying meal.
This dish is perfect for summer gatherings, picnics, or as a make-ahead option for busy weeknights. It takes approximately 20 minutes to prepare, and it can be enjoyed cold or at room temperature, making it a versatile choice for any occasion.
Ingredients:
- 12 ounces pasta (such as fusilli, penne, or rotini)
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved or diced
- 1 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Optional: 1/4 cup pine nuts or walnuts, toasted
Cooking Steps:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.
- Mix the Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour over the pasta mixture and toss gently to coat.
- Add Optional Ingredients: If desired, fold in toasted pine nuts or walnuts for added crunch and flavor.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. The salad can be made a day in advance for enhanced taste.
Variations and Tips:
- For a heartier version, consider adding grilled chicken or shrimp.
- Substitute or mix in other colorful vegetables like bell peppers, olives, or cucumbers for added texture and flavor.
- If you prefer a creamier texture, mix in a dollop of pesto or a splash of cream.
- To keep the salad fresh for longer, store the dressing separately and add it just before serving.
Enjoy your delicious Caprese Pasta Salad as a delightful main dish or a side at your summer events!
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Teriyaki Salmon With Rice
- 4 salmon fillets
- 1/2 cup teriyaki sauce
- 2 cups cooked rice (white, brown, or jasmine)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup bell pepper, sliced
- 2 green onions, chopped
- Sesame seeds for garnish
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Salmon: In a bowl, combine the salmon fillets and teriyaki sauce. Allow the salmon to marinate for at least 15 minutes (or up to 1 hour for deeper flavor).
- Cook the Rice: Prepare your rice according to the package instructions. If you’re making this in advance, allow the rice to cool, then store it in the refrigerator.
- Sauté the Vegetables: In a large skillet, heat the sesame oil and olive oil over medium heat. Add the broccoli and bell pepper. Sauté for 5-7 minutes until the vegetables are tender-crisp. Season with a little salt and pepper.
- Cook the Salmon: Push the sautéed vegetables to the side of the skillet or remove them temporarily. Place the marinated salmon fillets in the skillet skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
- Combine: Fluff the cooked rice with a fork and serve it on a plate. Place the sautéed vegetables and teriyaki salmon on top of the rice.
- Garnish: Sprinkle with chopped green onions and sesame seeds before serving.
Variations and Tips:
- For a spicy kick, add a teaspoon of sriracha to the teriyaki sauce or serve with a side of spicy mayo.
- Feel free to substitute the salmon with other fish like tuna or chicken if desired.
- Add additional vegetables such as snap peas or carrots for more variety.
- This dish can easily be made ahead; simply store the cooked salmon and vegetables in separate airtight containers in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving.
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Southwest Quinoa Salad
Southwest Quinoa Salad is a vibrant and hearty dish that combines the nutty flavors of quinoa with a medley of fresh vegetables and zesty southwestern spices.
Perfect for health-conscious eaters and summer gatherings, this salad serves as a satisfying vegan main course or a side dish.
With just 20 minutes of prep time, it can be made ahead of time, allowing the flavors to meld beautifully for a revitalizing and nutritious meal.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper (red, yellow, or orange), diced
- 1/2 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Olive oil (optional)
Cooking Steps:
- Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Let it cool slightly.
- In a large bowl, combine the cooked quinoa with black beans, cherry tomatoes, corn, bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together lime juice, cumin, chili powder, salt, and pepper. If desired, add a drizzle of olive oil for extra richness.
- Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
- Taste and adjust seasoning as needed. Allow the salad to chill in the refrigerator for at least 30 minutes before serving to enhance the flavor.
Variations and Tips:
- Add diced jalapeños for a spicy kick or use a different type of bean such as kidney beans or pinto beans for variety.
- Substitute the avocado with diced mango or pineapple for a sweet twist.
- For added crunch, incorporate some crushed tortilla chips or chopped nuts like sunflower seeds or pecans.
- This salad can be stored in an airtight container in the refrigerator for up to 4 days, making it an excellent option for meal prep.
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Mediterranean Chickpea Bowl
The Mediterranean Chickpea Bowl is a vibrant and nutritious dish perfect for anyone looking to enjoy a healthy, plant-based meal, particularly during warm summer months.
This bowl is ideal for meal prepping, allowing you to whip it up in just 30 minutes and easily store it for later, making it perfect for busy weeknights or lunch. Packed with protein, fiber, and fresh flavors, this dish is satisfying for vegetarians, vegans, and anyone looking to add more wholesome foods to their diet.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional for a vegan version)
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cooking Steps:
- In a large bowl, combine the drained chickpeas, cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until well combined.
- Pour the dressing over the chickpea mixture and toss gently until all the ingredients are evenly coated.
- If using, sprinkle the crumbled feta cheese on top and give it a light toss to incorporate.
- Taste and adjust seasoning as needed. If you like it zestier, add more lemon juice or seasoning.
- Serve immediately or transfer to airtight containers for meal prep. The flavors will deepen as it sits in the fridge, making it great for leftovers!
Variations and Tips:
- To add more protein, consider including diced grilled chicken or salmon for non-vegetarian options.
- You can substitute quinoa with brown rice or bulgur for different textures.
- Feel free to include other vegetables such as shredded carrots or steamed broccoli based on your preferences.
- For extra crunch, top with sunflower seeds or pumpkin seeds before serving.
- This dish can be enjoyed cold or warm; simply reheat before serving if desired.
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BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches are a mouthwatering dish perfect for summer gatherings, family picnics, or casual weeknight dinners. This dish features tender, slow-cooked pork infused with a smoky barbecue flavor, served on a soft bun with your choice of toppings.
With a preparation time of about 15 minutes and a cooking time of 8 hours in a slow cooker, this is an ideal make-ahead meal that allows you to savor your time with loved ones while enjoying a delicious home-cooked dinner.
Ingredients:
- 3-4 lbs pork shoulder (also known as pork butt)
- 2 cups barbecue sauce (your favorite brand or homemade)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 8 hamburger buns
- Coleslaw (optional, for serving)
- Pickles (optional, for serving)
Cooking Steps:
- Prepare the Pork: Trim any excess fat from the pork shoulder and pat it dry with paper towels. Rub the spices (smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper) all over the pork, making sure to cover it evenly.
- Slow Cook: Place the seasoned pork shoulder in a slow cooker. Pour the barbecue sauce over the top, ensuring the pork is well coated. Cover and cook on low heat for 8 hours, or until the pork is fork-tender and easily shreds.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and let it cool slightly. Using two forks or your hands, shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker, mix it with the remaining barbecue sauce, and let it warm for an additional 30 minutes on low.
- Serve: Toast the hamburger buns if desired. Pile generous amounts of the pulled pork onto each bun. Top with coleslaw and pickles if using. Serve immediately and enjoy!
Variations & Tips:
- Make it Spicy: Add more cayenne pepper or include chopped jalapeños to the spice rub for extra heat.
- Different Sauces: Experiment with various barbecue sauces—sweet, tangy, or vinegar-based—to find your preferred flavor profile.
- Sides: Serve with classic summer sides like corn on the cob, potato salad, or baked beans for a complete meal.
- Storage: The pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a saucepan or microwave when ready to serve.
- Serving Ideas: Besides sandwiches, you can also serve the pulled pork over rice or on nachos for a fun twist!
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Lemon Herb Grilled Shrimp
Lemon Herb Grilled Shrimp is a light and zesty dish that perfectly captures the essence of summer. This recipe is ideal for seafood lovers and anyone looking for a quick and delicious meal that can be prepared ahead of time for outdoor gatherings, family dinners, or a relaxing evening at home.
With a preparation time of just 20 minutes and a marinating time of 30 minutes, this dish is not only simple to make but also packed with fresh flavors that are sure to impress.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Steps:
- In a mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk together until well blended.
- Add the shrimp to the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Thread the marinated shrimp onto skewers (if using) and place them directly on the grill or grill pan.
- Grill the shrimp for 2-3 minutes on each side or until they turn pink and opaque. Be careful not to overcook them, as shrimp can become tough if grilled for too long.
- Remove the shrimp from the grill and let them rest for a couple of minutes before serving. Garnish with chopped parsley and serve with lemon wedges on the side.
Variations and Tips:
- Add Vegetables: Marinate and grill some vegetable skewers alongside the shrimp. Bell peppers, zucchini, and cherry tomatoes work well.
- Spicy Twist: For a spicier version, add red pepper flakes or a splash of hot sauce to the marinade.
- Make it a Salad: Toss the grilled shrimp over a bed of mixed greens topped with avocado and a light vinaigrette for a revitalizing summer salad.
- Storage: Cooked shrimp can be stored in an airtight container in the refrigerator for up to 2 days. They can be eaten cold, tossed in a salad, or reheated gently.
- Marinating Tip: If you are short on time, you can marinate the shrimp for as little as 10 minutes, but the longer, the better for flavor.
Enjoy your Lemon Herb Grilled Shrimp as a delightful start to any summer meal!
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Roasted Vegetable and Hummus Wraps
Roasted Vegetable and Hummus Wraps are a vibrant and nutritious dish perfect for a quick summer dinner or a delightful picnic. Packed with colorful roasted vegetables and creamy hummus, these wraps are ideal for vegetarians and anyone looking to enjoy a healthy yet satisfying meal. The preparation time is approximately 30 minutes, making them a convenient make-ahead option for busy days.
Ingredients:
- 1 medium zucchini, sliced
- 1 medium bell pepper (any color), sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup hummus (store-bought or homemade)
- 4 large whole wheat tortillas
- Fresh spinach or mixed greens
- Optional: feta cheese, olives, or avocado slices for added flavor
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, toss the sliced zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables out in a single layer and roast in the preheated oven for about 20 minutes, or until tender and lightly caramelized.
- While the vegetables are roasting, prepare your tortillas. Lay them out flat and spread a generous layer of hummus over each tortilla.
- Once the vegetables are done, remove them from the oven and let them cool slightly. Then, distribute the roasted vegetables evenly on top of the hummus-covered tortillas.
- Add a handful of fresh spinach or mixed greens on top of the vegetables.
- If desired, sprinkle feta cheese, olives, or avocado slices over the filling.
- Roll the tortilla tightly, starting from one end, and slice in half if desired. Wrap tightly in foil or parchment paper if making ahead.
Variations and Tips:
- For a protein boost, consider adding sliced grilled chicken or chickpeas.
- Experiment with different vegetables such as eggplant, carrots, or asparagus depending on the season.
- To make these wraps even more flavorful, try adding a drizzle of balsamic reduction or a sprinkle of fresh herbs like basil or parsley.
- Store any prepared wraps in the refrigerator, and enjoy within 3 days for the best flavor and texture.
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Stuffed Bell Peppers
Stuffed bell peppers are a vibrant and versatile dish that combines the freshness of summer produce with the hearty flavors of the filling. This colorful dish is ideal for families, meal preppers, or busy individuals looking to enjoy a wholesome dinner without the evening rush.
With a preparation time of approximately 30 minutes and a cooking time of around 30-40 minutes, these stuffed peppers can be prepared ahead of time and stored in the refrigerator, ready to be baked when required.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 pound ground beef, turkey, or chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a small amount from the bottom to guarantee they stand upright, but be careful not to create holes.
- In a skillet, sauté the chopped onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Add the ground meat to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Stir in the cooked rice, diced tomatoes, corn, cumin, paprika, salt, and pepper. Mix well and let everything cook together for about 5 minutes so that the flavors meld.
- Stuff each bell pepper with the meat mixture, packing it down slightly. Place the stuffed peppers in a baking dish and sprinkle the tops with shredded cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley or basil.
Variations & Tips:
- For a vegetarian version, substitute the meat with beans or lentils and add additional vegetables like zucchini or mushrooms.
- Spice up your filling by adding chili powder or using spicy sausage.
- These stuffed peppers can be made a day in advance. Prepare the filling and stuff the peppers, then store in the fridge until ready to bake; just add an extra 10 minutes to the cooking time if baking cold.
- Serve alongside a fresh salad to complete the meal or top off your stuffed peppers with avocado slices for added creaminess.
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Spinach and Feta Stuffed Chicken
Spinach and feta stuffed chicken is a delightful and nutritious dish that combines tender chicken breasts with a flavorful filling of fresh spinach, tangy feta cheese, and aromatic herbs. This recipe is perfect for busy weeknights as it can be prepared ahead of time and simply baked before serving.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish is ideal for families and impressing guests alike.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional, for topping)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix the chopped spinach, feta cheese, cream cheese, minced garlic, dried oregano, salt, and black pepper until well combined.
- Carefully slice a pocket into each chicken breast, ensuring not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture, securing the opening with toothpicks if needed.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side until golden brown.
- If desired, sprinkle breadcrumbs on top of the stuffed chicken for added crunch.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let the chicken rest for a few minutes before removing the toothpicks and serving.
Variations and Tips:
- Substitute the spinach with kale or Swiss chard for a different flavor and texture.
- Experiment with different cheese options like goat cheese or mozzarella to change the taste profile.
- For a spicy kick, add red pepper flakes or diced jalapeños to the stuffing mixture.
- If making ahead of time, prepare the stuffed chicken and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the cooking time when baking straight from the fridge.
- Serve with a side salad or roasted vegetables for a complete meal.
Zucchini Noodle Stir-Fry
Zucchini Noodle Stir-Fry is a vibrant, healthy dish that marries the crispness of fresh vegetables with the satisfying texture of spiralized zucchini noodles, making it an ideal meal for anyone looking to incorporate more plant-based options into their diet.
This quick and easy recipe takes approximately 30 minutes to prepare, making it perfect for busy weeknights or as a make-ahead option for summer dinners. Whether you’re a vegan, vegetarian, or simply seeking a light meal option, this dish is sure to please your palate.
Ingredients:
- 3 medium zucchinis, spiralized
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: sesame seeds, green onions, or crushed red pepper flakes
Cooking Instructions:
- Heat olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Add the sliced red and yellow bell peppers, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes, or until they’re tender-crisp.
- Add the spiralized zucchinis to the skillet, and toss everything together. Stir-fry for another 3-4 minutes until the zucchini noodles are heated through but still slightly firm.
- Pour the soy sauce and sesame oil over the top. Toss everything to combine, ensuring the sauce evenly coats the vegetables. Season with salt and pepper to taste.
- Serve immediately, or allow to cool before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving. Top with sesame seeds, chopped green onions, or red pepper flakes if desired.
Variations and Tips:
- For added protein, consider tossing in some cooked tofu, tempeh, or edamame during the last few minutes of cooking.
- Feel free to customize your vegetable mix by adding broccoli, mushrooms, or any other favorites you may have on hand.
- To make it a more substantial meal, you can serve the stir-fry over cooked quinoa, brown rice, or noodles.
- Make sure not to overcook the zucchini noodles, as they can become mushy. Aim for a slight crunch for the best texture.
Creamy Avocado Chicken Salad
Creamy Avocado Chicken Salad is a rejuvenating and nutritious dish that’s perfect for a light lunch or a satisfying dinner during the warm summer months. This recipe is ideal for anyone looking to enjoy a healthy meal, packed with protein and healthy fats, that can be made ahead of time.
With a prep time of about 15 minutes, it’s quick to throw together and can be stored in the fridge, allowing you to enjoy it throughout the week.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 ripe avocado, mashed
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Optional: lettuce leaves for serving
Instructions:
- In a mixing bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, and lemon juice. Mix until smooth and creamy.
- Add the cooked chicken, red onion, celery, and cilantro to the bowl. Gently fold the ingredients together until everything is well coated with the creamy mixture.
- Season with salt and pepper to taste, adjusting according to your preference.
- If desired, serve the salad on a bed of lettuce leaves for added crunch and presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Variations and Tips:
- Add-ins: Consider adding diced bell peppers, chopped apples, or walnuts for extra flavor and texture.
- Make it spicy: Mix in a diced jalapeño or a dash of hot sauce for a kick.
- Make it lighter: Substitute the Greek yogurt with a vegan yogurt alternative for a dairy-free version.
- Meal prep: This salad pairs well with whole grain wraps or sandwiches. Portion into separate containers for easy grab-and-go lunches.
- Fresh herbs: Experiment with different herbs like dill or parsley to change up the flavor profile.
Thai Peanut Noodle Salad
Thai Peanut Noodle Salad is a delightful and invigorating dish that perfectly balances flavors of savory, spicy, and nutty, making it an ideal meal for summer gatherings or light dinners.
This vibrant salad is great for vegetarians and can easily be adapted to please various dietary preferences. With a preparation time of just 30 minutes, it can be made ahead and served chilled or at room temperature, making it perfect for busy evenings or potlucks.
Ingredients:
- 8 oz. rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup red cabbage, shredded
- 1 cup edamame, shelled and cooked
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
- ½ cup unsalted peanut butter
- 3 tbsp soy sauce or tamari (for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp honey or maple syrup
- 1-2 tsp sriracha (optional, for heat)
- Chopped peanuts for garnish
- Lime wedges for serving
Cooking Steps:
1. Cook the Noodles: Begin by boiling a pot of water. Once boiling, add the rice noodles and cook according to package instructions. Usually, this takes about 3-5 minutes.
Drain and rinse under cold water to stop the cooking process, then set aside.
2. Prepare the Vegetables: In a large bowl, combine the shredded carrots, sliced bell pepper, julienned cucumber, shredded red cabbage, cooked edamame, chopped cilantro, and sliced green onions.
3. Make the Dressing: In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and sriracha until smooth and creamy.
If the sauce is too thick, add a little water to reach your desired consistency.
4. Combine Everything: Add the cooked noodles to the bowl with the vegetables. Pour the dressing over the top and toss everything together until well combined and the noodles are evenly coated.
5. Serve or Store: Serve the salad immediately, garnished with chopped peanuts and lime wedges.
Alternatively, cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be stored in the refrigerator for up to 3 days.
Variations and Tips:
- Protein Additions: For added protein, consider adding grilled chicken, shrimp, or tofu.
- Veggie Swaps: Feel free to substitute the vegetables with your favorites or what you have on hand; snap peas, broccoli, or spinach work great.
- Make it Spicy: If you love heat, increase the amount of sriracha or add some red pepper flakes to the dressing.
- Nut-Free Version: Use sunflower seed butter instead of peanut butter for a nut-free version.
- Serve Hot or Cold: This salad is very versatile! You can enjoy it cold or you can slightly warm it up after mixing.
Just remember to store it properly if you make it ahead of time.
Whip up this Thai Peanut Noodle Salad for an invigorating and nutritious meal that’s sure to impress!
One-Pan Lemon Garlic Chicken and Asparagus
One-Pan Lemon Garlic Chicken and Asparagus is a vibrant and flavorful dish that’s perfect for busy summer evenings. This meal combines succulent chicken breasts with fresh asparagus, all infused with the zesty flavors of lemon and garlic. Not only is it ideal for a family dinner, but it also makes for a delightful meal prep option for lunch the next day.
The entire dish takes about 30 minutes to prepare and cook, ensuring you have a wholesome, delicious meal ready in no time.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 pound asparagus, trimmed
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Lemon slices, for garnish (optional)
- Fresh parsley, chopped (for garnish, optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and pepper. Whisk until well combined.
- Add the chicken breasts to the bowl, ensuring they are coated well in the marinade. Let them marinate for about 10 minutes.
- In the meantime, prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
- Transfer the marinated chicken breasts to the prepared baking sheet, arranging them in a single layer.
- Scatter the trimmed asparagus around the chicken on the baking sheet.
- Drizzle any remaining marinade over the asparagus. Add more salt and pepper to taste if desired.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the asparagus is tender but still crisp.
- Once done, remove the tray from the oven and let it rest for a few minutes before serving. Garnish with lemon slices and fresh parsley if desired.
Variations and Tips:
- Add other vegetables: Feel free to add other vegetables like bell peppers, cherry tomatoes, or zucchini for a more colorful dish.
- Make it spicy: Incorporate red pepper flakes into the marinade for a bit of heat.
- Use chicken thighs: For a juicier option, substitute chicken breasts with thighs, which cook similarly but offer different flavor and texture.
- Meal prep idea: Cook a double batch and store leftovers in airtight containers for easy lunches throughout the week.
- Serving suggestion: Pair this dish with a side of quinoa or rice to soak up the delicious garlic lemon sauce.
Beef and Broccoli Meal Prep Bowl
Beef and Broccoli Meal Prep Bowl is a delicious and nutritious dish that combines tender beef, vibrant broccoli, and a savory sauce, making it a perfect option for meal preppers, busy families, or anyone looking for a hearty weekday meal.
This dish can be made ahead of time, allowing you to enjoy flavorsome lunches or dinners throughout the week. The preparation time is approximately 15 minutes, with an additional cooking time of 20 minutes.
Ingredients:
- 1 lb flank steak, thinly sliced
- 4 cups broccoli florets
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 2 tablespoons toasted sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- Sesame seeds and green onions, for garnish (optional)
Cooking Steps:
- Marinate the Beef: In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, and cornstarch. Allow it to marinate for at least 10 minutes while you prepare the other ingredients.
- Blanch the Broccoli: In a pot of boiling water, add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop cooking. Set aside.
- Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated beef in a single layer and cook for about 3-4 minutes, stirring occasionally, until browned. Remove the beef and set aside.
- Sauté Garlic and Ginger: In the same skillet, add a little more oil if needed and sauté the minced garlic and ginger until fragrant, about 30 seconds.
- Combine Ingredients: Return the beef to the skillet, along with the blanched broccoli. Add the beef broth and sesame oil. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly and the ingredients are heated through.
- Serve: Divide the beef and broccoli mixture over cooked rice or quinoa. Top with sesame seeds and sliced green onions if desired.
Variations, Tips:
- Vegetarian Option: Substitute the beef with tofu or tempeh for a plant-based version.
- Add More Vegetables: Feel free to add other veggies such as bell peppers, carrots, or snap peas for extra nutrition and flavor.
- Storage: These meal prep bowls can be stored in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave before serving.
- Make It Spicy: Incorporate some red pepper flakes or sliced chili for an extra kick.
