15 Summer Dinner Recipes Using Pantry Staples

Summer dinners can be effortless and delightful by leveraging pantry staples. Creative dishes like Pasta Primavera with canned vegetables and Chickpea Salad with lemon dressing offer freshness without requiring extensive shopping. For heartier options, Quinoa and Black Bean Stuffed Peppers and Tuna Pasta Salad are nutritious and satisfying. Quick meals such as One-Pan Spanish Rice and Beans or Savory Oatmeal further enhance the meal repertoire. Discover additional inspired ideas that bring ease and excitement to summer dining.

Pasta Primavera With Canned Vegetables

Pasta Primavera with Canned Vegetables is a vibrant and easy-to-make dish, perfect for those busy summer nights when you want something quick yet satisfying. This pasta dish showcases the colorful veggies of summer, even when fresh produce isn’t available, as canned vegetables can be a convenient substitute.

It’s great for families, dinner parties, or couples looking for a delicious meal without a lot of fuss. Preparation time for this recipe is approximately 30 minutes.

Ingredients:

• 8 ounces of pasta (spaghetti, penne, or your choice)
• 1 can (15 ounces) mixed vegetables, drained
• 1 can (14.5 ounces) diced tomatoes, drained
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

Cooking Steps:

1. Begin by cooking the pasta according to the package instructions. Make sure to add a generous pinch of salt to the boiling water for flavor. Once cooked al dente, drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
3. Add the drained mixed vegetables and diced tomatoes to the skillet, stirring to combine. Sprinkle in the dried Italian seasoning, salt, and pepper. Cook for about 5-7 minutes, allowing the vegetables to heat through and the flavors to meld.
4. Toss the cooked pasta into the skillet, mixing well until the pasta is thoroughly coated with the vegetable mixture. You can adjust seasonings to taste.
5. Serve hot, garnished with fresh basil or parsley and a sprinkle of grated Parmesan cheese if desired.

Variations and Tips:

• Feel free to adjust the types of canned vegetables based on what you have available—corn, green beans, or mushrooms can all make great additions.
• For added protein, consider stirring in canned beans such as chickpeas or kidney beans.
• To make it a bit healthier, add some fresh spinach or arugula in the last few minutes of cooking.
• If you prefer a creamier sauce, consider adding a splash of heavy cream or a dollop of cream cheese to the finished pasta.
• This recipe can easily be doubled for larger gatherings or meal prep, and leftovers can be stored in the fridge for up to three days.

Chickpea Salad With Lemon Dressing

Chickpea Salad with Lemon Dressing is a revitalizing and nutritious dish, perfect for summer gatherings or as a light lunch. This salad is not only vibrant and flavorful but also packed with protein, making it a great option for vegetarians and health-conscious eaters.

With a preparation time of just 15 minutes, this dish comes together quickly, allowing you to enjoy the summer without spending too much time in the kitchen.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese, if using.
2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
3. Pour the lemon dressing over the salad mixture and toss gently to combine all ingredients.
4. Allow the salad to sit for about 5 minutes to let the flavors meld together.
5. Taste and adjust seasoning if necessary before serving.

Variations and Tips:

• Add diced bell peppers or avocados for extra color and flavor.
• For a spicier kick, include chopped jalapeño or red pepper flakes.
• Serve the salad chilled or at room temperature; it can also be a great filling for pita bread.
• This salad can be made ahead of time and stored in the refrigerator for up to two days.

Just keep in mind that the salad may become a bit soggy as it sits, so consider adding the dressing just before serving if making it in advance.

Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers are a vibrant and nutritious dish perfect for a light summer dinner or as a satisfying vegetarian option. These colorful bell peppers are filled with a hearty mixture of quinoa, black beans, and spices, making them a favorite among both vegetarians and meat-eaters alike. The preparation time for this dish is approximately 30 minutes, with an additional baking time of about 25 minutes, making it a feasible choice for a weeknight meal or a gathering with friends.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chopped fresh cilantro (optional)
• 1 cup shredded cheese (cheddar or Monterey Jack, optional)
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy.
4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, pepper, and diced tomatoes. Mix well until all ingredients are thoroughly combined.
5. Scoop the quinoa mixture into each bell pepper until filled evenly. If using cheese, sprinkle some on top of each stuffed pepper.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Remove from the oven and allow to cool slightly. Serve with lime wedges and garnish with fresh cilantro if desired.

Variations and Tips:

• You can add diced onions and garlic to the quinoa mixture for extra flavor. Sauté them in a little olive oil before mixing in with other ingredients.
• Feel free to customize your stuffed peppers by adding ingredients like diced zucchini, mushrooms, or spinach.
• For a spicier version, consider adding diced jalapeños or your favorite hot sauce to the filling.
• If you want a low-carb alternative, you can also use halved zucchini or eggplant instead of bell peppers.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Tuna Pasta Salad With Olive Oil and Herbs

Tuna Pasta Salad With Olive Oil and Herbs is a revitalizing, protein-packed dish perfect for warm summer evenings or casual get-togethers. This dish combines al dente pasta with tender chunks of tuna, vibrant vegetables, and a zesty olive oil dressing, making it an ideal option for a quick weeknight dinner or a picnic in the park.

Preparation time is about 20 minutes, allowing you to whip up a delicious meal in no time.

Ingredients

• 8 ounces pasta (fusilli, penne, or macaroni)
• 1 can (5-7 ounces) tuna in olive oil (drained and flaked)
• 1 cup cherry tomatoes (halved)
• 1/2 cup cucumber (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup black olives (sliced)
• 2 tablespoons capers (rinsed and drained)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Cooking Steps

1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente.
2. Drain and rinse under cold water to cool.
3. In a large mixing bowl, combine the cooled pasta with the drained tuna, cherry tomatoes, cucumber, red onion, black olives, and capers.
4. In a separate small bowl, whisk together the olive oil, lemon juice, oregano, basil, salt, and pepper until well combined.
5. Pour the dressing over the pasta and carefully toss everything together until evenly coated.
6. Adjust seasoning if necessary and garnish with fresh parsley or basil before serving.

Variations and Tips

• For added crunch, you can include vegetables like bell peppers or shredded carrots.
• Swap out the tuna for cooked chicken or chickpeas for a different protein option.
• Add cheese such as feta or mozzarella for extra flavor.
• This salad can be made ahead of time and refrigerated for up to 2 days, making it a convenient dish for meal prep.
• Feel free to experiment with different herbs or a splash of vinegar for added tanginess.

One-Pan Spanish Rice and Beans

One-Pan Spanish Rice and Beans is a vibrant and flavorful dish perfect for vegetarians and anyone looking to enjoy a hearty meal that’s both nutritious and satisfying. This dish combines protein-packed beans with fluffy rice and a medley of spices, all cooked together for maximum flavor.

It takes approximately 30 minutes to prepare, making it an excellent choice for busy weeknight dinners or a casual summer gathering.

Ingredients:

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes (with green chilies, optional)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)
• Lime wedges (for serving, optional)

Cooking Steps:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, or until softened and translucent.
2. Add the minced garlic and stir for another minute until fragrant.
3. Stir in the rice, allowing it to toast slightly for about 1-2 minutes. This will add a nuttier flavor to the dish.
4. Pour in the vegetable broth, diced tomatoes (with juice), black beans, smoked paprika, cumin, chili powder, salt, and pepper. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid during cooking to guarantee even steaming.
6. Once cooked, remove from the heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
7. Serve hot, garnished with fresh cilantro and lime wedges if desired.

Variations and Tips:

• For added flavor, consider including diced bell peppers or corn when sautéing the onions.
• Spice it up further by adding diced jalapeños or a few dashes of hot sauce.
• You can substitute the black beans for kidney beans or chickpeas based on your preference.
• This dish can be customized as a base for a burrito bowl by adding your favorite toppings like avocado, cheese, or sour cream.
• To make it a complete meal, serve alongside a fresh salad or grilled vegetables.

Vegetable Fried Rice With Eggs

Vegetable Fried Rice with Eggs is a delightful and versatile dish that combines fluffy rice with a medley of colorful vegetables and protein-rich eggs, making it a perfect meal for anyone looking for a quick and nutritious option. This dish is especially ideal for families, busy professionals, or anyone seeking a satisfying vegetarian option.

It can be prepared in just 30 minutes, making it an ideal choice for a summer dinner that’s both wholesome and delicious.

Ingredients:

• 2 cups cooked rice (preferably day-old for best texture)
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion and sauté for about 2 minutes until soft and translucent.
2. Stir in the minced garlic and mixed vegetables, cooking for an additional 3-4 minutes until the veggies are tender but still crisp.
3. Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the other side, scrambling them until they are fully cooked.
4. Once the eggs are fully cooked, mix them with the vegetables in the skillet. Add the cooked rice, soy sauce, and sesame oil, stirring everything together until evenly combined and heated through. Adjust the seasoning with salt and pepper as needed.
5. Remove from heat and serve hot, garnished with chopped green onions.

Variations and Tips:

• For added protein, feel free to include cooked chicken, shrimp, or tofu.
• Experiment with different vegetables according to what’s in season or your personal preferences, such as corn, zucchini, or broccoli.
• To give the dish an extra kick, consider adding a teaspoon of ginger or some chili flakes.
• To make it a bit more luxurious, add a tablespoon of oyster sauce or hoisin sauce along with the soy sauce for additional flavor.
• This dish can also be served as a side dish to complement other summer recipes, such as grilled chicken or fish.

Canned Tuna and Tomato Bake

Canned Tuna and Tomato Bake is a delightful and easy-to-make dish that combines the savory flavors of tuna with the rich sweetness of tomatoes. It’s perfect for a quick weeknight dinner or a casual gathering with friends, as it can be prepared in just 30 minutes.

This comforting bake is also a great option for busy families or anyone looking to whip up a nutritious meal without spending hours in the kitchen.

Ingredients:

• 2 cans of tuna, drained
• 1 can of diced tomatoes (14 oz)
• 1 cup of cooked pasta (penne or fusilli work well)
• 1 cup of shredded mozzarella cheese
• 1 tablespoon of olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the drained tuna, diced tomatoes (with their juices), cooked pasta, olive oil, minced garlic, oregano, and basil. Season with salt and pepper to taste.
3. Transfer the mixture to a greased baking dish and spread it out evenly.
4. Sprinkle the shredded mozzarella cheese on top of the tuna and tomato mixture.
5. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired before serving.

Variations and Tips:

• For added flavor, mix in some chopped onions or bell peppers before baking.
• Swap the mozzarella cheese for cheddar or a blend of your favorite cheeses for a different taste.
• Add in some vegetables like spinach or zucchini for extra nutrition.
• You can make this dish ahead of time; simply assemble it in the baking dish and refrigerate until you’re ready to bake. When you’re ready to eat, extend the baking time by a few minutes.
• Serve this dish with a side salad or some crusty bread to make it a complete meal.

Lentil Soup With Pantry Spices

Lentil soup is a hearty and nutritious dish, perfect for anyone looking for a quick, wholesome meal that is both satisfying and budget-friendly. Rich in protein and fiber, this recipe utilizes simple pantry spices, making it an ideal choice for casual weeknight dinners or meal prep for the week ahead. It can be made in about 30 minutes, offering a convenient option without compromising on flavor.

Ingredients:

• 1 cup dried lentils (green or brown)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional toppings: chopped fresh parsley, lemon wedges

Cooking Steps:

1. Rinse the Lentils: Begin by rinsing the lentils under cold water and set aside.
2. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Carrots and Celery: Stir in the diced carrots and celery, cooking for another 3-4 minutes until they begin to soften.
4. Spice It Up: Add the cumin, smoked paprika, and thyme to the vegetable mixture, stirring to combine and allowing the spices to toast for about 1 minute.
5. Combine Lentils and Broth: Add the rinsed lentils to the pot, followed by the broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.
6. Season to Taste: Once the lentils are cooked, season the soup with salt and pepper to taste. If desired, blend a portion of the soup for a creamier texture, or leave it chunky for a rustic feel.
7. Serve: Ladle soup into bowls and garnish with fresh parsley and a squeeze of lemon juice, if desired.

Variations and Tips:

• Add Greens: Incorporate a handful of spinach or kale during the last few minutes of cooking for added nutrients.
• Protein Boost: For a heartier version, add diced cooked chicken or sausage to the soup as it simmers.
• Spice it Up: For those who like a little heat, add a pinch of cayenne pepper or a splash of hot sauce during cooking.
• Storage: This soup keeps well in the fridge for up to a week and freezes beautifully, making it a great option for meal prep. Just remember to cool it completely before freezing.

Couscous Salad With Dried Fruits and Nuts

Couscous Salad with Dried Fruits and Nuts is a delightful, invigorating dish that is perfect for summer gatherings, picnics, or as a light dinner option. This salad combines the nutty flavor of couscous with the sweetness of dried fruits and the crunch of nuts, creating a harmonious blend of textures and tastes.

It takes about 20 minutes to prepare and can serve 4 to 6 people, making it an ideal dish for small gatherings or meal prep for the week.

Ingredients:

• 1 cup couscous
• 1 ½ cups boiling water
• 1 cup mixed dried fruits (such as raisins, apricots, and cranberries), chopped
• ½ cup mixed nuts (such as almonds, walnuts, and pistachios), chopped
• ½ cup fresh parsley, finely chopped
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Cooking Steps:

1. In a mixing bowl, combine the couscous with boiling water. Cover and let it sit for about 5 minutes, or until the water is absorbed and the couscous is fluffy.
2. Fluff the couscous with a fork to break up any clumps and let it cool for a few minutes.
3. In a large bowl, mix together the chopped dried fruits, nuts, parsley, bell pepper, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Combine the fluffed couscous with the dried fruit and nut mixture. Drizzle the dressing over the salad and toss to coat evenly.
6. Adjust the seasoning to taste and serve immediately, or refrigerate it for 30 minutes to allow the flavors to meld.

Variations and Tips:

• For added protein, consider mixing in chickpeas or grilled chicken.
• Substitute quinoa for couscous for a gluten-free option.
• Experiment with different dried fruits like figs or dates for a unique flavor twist.
• Add a pinch of cinnamon or nutmeg for a warm, spiced element.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will intensify, making it a perfect dish for meal prep.

Slow Cooker Chili With Canned Beans

Slow Cooker Chili With Canned Beans is a hearty and flavorful dish perfect for summer gatherings or a cozy night in.

This one-pot wonder is ideal for busy families or anyone looking for a simple, satisfying meal that cooks itself. With a total preparation and cooking time of around 6-8 hours, it allows for maximum convenience without sacrificing taste, making it an ideal choice for busy weeknights or lazy weekends.

Ingredients:

• 2 cans (15 oz each) of kidney beans, drained and rinsed
• 2 cans (15 oz each) of black beans, drained and rinsed
• 1 can (28 oz) of crushed tomatoes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves of garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth
• Optional toppings: shredded cheese, sour cream, chopped green onions, or avocado

Cooking Instructions:

1. Begin by preparing all your ingredients. Drain and rinse the kidney and black beans, and chop the onion, bell peppers, and garlic.
2. In a slow cooker, combine the kidney beans, black beans, crushed tomatoes, onion, red bell pepper, green bell pepper, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
3. Pour the vegetable broth over the mixture, ensuring everything is well combined.
4. Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours, until the vegetables are tender and the flavors meld together.
5. Once cooked, taste and adjust seasoning if necessary. Serve hot in bowls and top with your choice of shredded cheese, sour cream, green onions, or avocado.

Variations and Tips:

• For a spicier chili, add diced jalapeños or a pinch of cayenne pepper.
• To make it heartier, you can include ground meat (beef, turkey, or sausage); just brown it first in a skillet before adding it to the slow cooker.
• For a vegetarian version, feel free to add more vegetables like zucchini, corn, or mushrooms.
• If you like a thicker chili, reduce the amount of broth or let it cook uncovered for the last 30 minutes.
• Leftovers can be stored in the refrigerator for up to 5 days or frozen for longer storage. Reheat well on the stove or in the microwave.

Spicy Peanut Butter Noodles

Spicy Peanut Butter Noodles is a delicious, quick, and satisfying dish that brings together the rich creaminess of peanut butter with a delightful kick of heat. This dish is perfect for those who crave bold flavors and is ideal for busy weeknights or summer gatherings when you want something simple yet impressive.

Preparation time is about 15 minutes, making it an excellent choice for a speedy dinner or a light lunch.

Ingredients:

• 8 oz. noodles (spaghetti, udon, or rice noodles)
• 1/3 cup peanut butter (creamy or crunchy)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1-2 teaspoons sriracha (adjust to taste)
• 1-2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon honey or maple syrup (optional)
• 1/4 cup water (to thin the sauce)
• Chopped scallions, for garnish
• Crushed peanuts, for garnish
• Fresh cilantro, for garnish

Cooking Steps:

1. Cook the Noodles: Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Sauce: In a medium bowl, combine the peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, minced garlic, grated ginger, and honey or maple syrup if using. Mix well until smooth.
3. Thinning the Sauce: Gradually add the water to the sauce to reach your desired consistency. If you like a thinner sauce, add more water.
4. Combine Noodles and Sauce: In a large mixing bowl, toss the cooked noodles with the peanut sauce until well coated.
5. Garnish and Serve: Divide the noodles among serving bowls and top with chopped scallions, crushed peanuts, and fresh cilantro.

Variations and Tips:

• Vegetable Add-ins: Feel free to add steamed or sautéed vegetables such as bell peppers, broccoli, or snap peas for extra nutrition and flavor.
• Protein Boost: For a protein-packed meal, include grilled chicken, shrimp, or tofu. Simply add it on top or mix it into the noodles.
• Noodle Choices: You can use any type of noodle, including gluten-free options like rice noodles. Adjust the cooking time accordingly.
• Adjusting Spice Level: Modify the amount of sriracha based on your heat preference. You could also add red pepper flakes for an extra kick.
• Make Ahead: The noodles and sauce can be prepared in advance. Store them separately in the fridge and combine them just before serving for a fresher taste.

Savory Oatmeal With Vegetables

Savory Oatmeal With Vegetables is a delightful and nutritious twist on traditional oatmeal, perfect for anyone looking to spice up their breakfast or enjoy a light summer dinner. This dish is not only hearty and satisfying but also incredibly versatile, accommodating various dietary preferences.

In just about 20 minutes, you can whip up a bowl of creamy oats packed with colorful vegetables, making it ideal for busy weeknights or a weekend brunch.

Ingredients:

• 1 cup rolled oats
• 2 cups vegetable broth (or water)
• 1 small onion, diced
• 1 clove garlic, minced
• 1 medium zucchini, diced
• 1 bell pepper, diced
• 1 cup spinach, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated cheese (optional)
• Fresh herbs (such as parsley or basil, for garnish)

Cooking Steps:

1. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
2. Stir in the diced zucchini and bell pepper, cooking for another 3-4 minutes until they are tender.
3. Add the rolled oats to the pan and toast them for about 1-2 minutes, stirring frequently to prevent burning.
4. Pour in the vegetable broth (or water) and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 10-15 minutes or until the oats are cooked and have absorbed most of the liquid.
5. Stir in the chopped spinach during the last 2-3 minutes of cooking. Season with salt and pepper to taste.
6. Remove from heat and let it sit for a minute. Serve hot, topped with grated cheese and fresh herbs if desired.

Variations and Tips:

• Add a fried or poached egg on top for extra protein.
• Incorporate other vegetables like mushrooms, tomatoes, or broccoli depending on your preference and seasonal availability.
• For a spicier kick, sprinkle in some red pepper flakes or a dash of hot sauce.
• Feel free to swap the vegetable broth for chicken broth for a non-vegetarian version.
• This dish can be easily made vegan by omitting cheese or using plant-based cheese alternatives.

Pesto-Pasta Bake With Frozen Vegetables

Pesto-Pasta Bake with Frozen Vegetables is a delicious, comforting dish that combines the rich flavors of pesto and pasta with the convenience of frozen vegetables. This dish is perfect for busy families or anyone seeking a quick yet satisfying meal, taking only about 30 minutes to prepare and bake. It serves well as a main course at summer gatherings or as a delightful weeknight dinner.

Ingredients:

• 8 oz pasta of choice (penne, fusilli, or rotini)
• 1 cup store-bought or homemade pesto
• 2 cups frozen mixed vegetables (e.g., peas, corn, bell peppers, broccoli)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil (optional, for greasing)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked pasta, pesto, frozen vegetables, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well until all ingredients are evenly coated. Add salt and pepper to taste.
4. Lightly grease a baking dish with olive oil. Pour the pasta mixture into the dish and spread it evenly.
5. Sprinkle the remaining mozzarella and Parmesan cheese on top of the pasta mixture.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.

Variations and Tips:

• For a protein boost, consider adding cooked chicken, shrimp, or chickpeas to the pasta mixture before baking.
• Experiment with different vegetables such as spinach, zucchini, or carrots based on preference.
• If you prefer a bit of crunch, toss in some breadcrumbs mixed with herbs on top before baking.
• For a vegan option, use dairy-free pesto and cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.

Tomato Basil Risotto Using Pantry Staples

Tomato Basil Risotto is a creamy, flavorful dish that’s perfect for any home chef looking to create a rustic meal with minimal fuss.

This vegetarian dish is especially ideal for families or anyone who enjoys comforting food, as it features pantry staples and fresh flavors that come together in just about 30 minutes.

With its satisfying texture and vibrant taste, this risotto makes for a delightful summer dinner.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (or chicken broth)
• 1 can (14.5 oz) diced tomatoes (with liquid)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated Parmesan cheese
• ¼ cup fresh basil leaves, chopped (plus more for garnish)
• 2 tablespoons olive oil
• Salt and black pepper to taste

Cooking Steps:

1. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm while you prepare the risotto.
2. In a large skillet, add the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
3. Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
4. Stir in the Arborio rice, cooking for another 2-3 minutes until the rice is lightly toasted, stirring frequently.
5. Pour in the canned diced tomatoes (with liquid) and stir to combine. Allow the mixture to simmer for 2-3 minutes.
6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Let the rice absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
7. Once the rice is cooked to your desired texture, remove the skillet from heat, and stir in the grated Parmesan cheese and chopped basil. Season with salt and black pepper to taste.
8. Serve warm, garnished with additional basil leaves and a sprinkle of Parmesan, if desired.

Variations and Tips:

• For added richness, consider stirring in a tablespoon of butter along with the cheese.
• You can include additional vegetables such as spinach, peas, or zucchini for a heartier dish.
• Using fresh tomatoes instead of canned can enhance the flavor, just adjust the cooking time accordingly.
• Leftover risotto can be shaped into risotto cakes and pan-fried for a delicious second-day meal.

Greek Yogurt Chicken Wraps With Pantry Ingredients

Greek Yogurt Chicken Wraps with Pantry Ingredients are a quick and nutritious dish perfect for a busy summer evening or a light lunch.

These wraps are not only easy to prepare but also allow flexibility in flavors depending on your pantry staples. With a preparation time of just 15 minutes, they are ideal for individuals or families looking for a wholesome meal that doesn’t require extensive cooking.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 large tortillas or wraps
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1 cup diced cucumber
• 1 cup diced tomatoes
• Optional: feta cheese, olives, or avocado slices

Cooking Steps:

1. In a medium bowl, combine the cooked chicken, Greek yogurt, olive oil, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until everything is well combined.
2. Lay out the tortillas or wraps on a clean surface or plate.
3. Divide the chicken mixture evenly among the tortillas, spreading it across the center of each.
4. Top the chicken mixture with mixed greens, diced cucumber, and tomatoes. Add any optional toppings such as feta cheese, olives, or avocado slices for extra flavor.
5. Carefully fold in the sides of the tortilla and then roll it tightly from the bottom up to enclose the filling. Slice in half if desired and serve immediately, or wrap in foil for later.

Variations and Tips:

• Swap Proteins: Use turkey, diced tofu, or chickpeas in place of chicken for a vegetarian or alternative protein option.
• Flavor Boost: Add your favorite herbs or spices such as dill, cumin, or smoked paprika to the chicken mixture for more flavor.
• Make it Meal Prep Friendly: Prepare the chicken mixture in advance and store it in the fridge. Assemble wraps on-demand to save time during busy days.
• Sauce It Up: Drizzle with your favorite vinaigrette or hot sauce for an extra layer of taste.
• Add Some Crunch: Consider adding shredded carrots, bell peppers, or sweet corn for a crunchy texture.