Light, healthy, affordable recipes for summer. Particularly interested in non-oven recipes.
Thankfully this week I only have to cook twice! Yay!!
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5 comments:
Oooh I need these too!
Here's one I got from a friend that we love. It's great for picnics too. Chris usually doesn't think a salad counts as a meal, but with the chicken and tortellini, this one is more substantial. It's easy, really yummy, and keeps your oven off. =)
CAESAR CHICKEN TORTELLINI SALAD
- 3 cups shredded/diced cooked/roasted chicken breast
- 3 cups cooked pasta / cheese tortellini
- 2 cups thinly sliced Romaine lettuce
- 1 1/2 cups halved cherry tomatoes
- 1/2 cup thinly sliced fresh basil
- 1/2 cup chopped green onions
- 1/3 cup caesar salad dressing (or italian dressing which we use)
- 1 (4 oz) package crumbled feta cheese
Combine all and toss.
Tim and I really like this recipe. It has a pretty distinctive, spicy taste. I got it out of a Pilsbury cookbook I have.
Rio Grande Beef Salad:
2c. uncooked wagon wheel pasta (or whatever you have on hand)
1/4c. chopped onion
1 minced garlic clove
1 T. oil
1 (10oz) can diced tomatoes and green chiles, undrained
1/2t. dried oregano leaves
1/4 t. cumin
1/2 lb. (1.5 cups) deli-sliced roast beef, chopped
1 (9oz) bag frozen corn, cooked and drained
1 tomato, chopped
1/2c. chopped green bell pepper
1 T. chopped fresh cilantro
Cook pasta and drain, rinse with cold water. Cook onion and garlic in oil until tender. Stir in can of tomatoes, oregano and cumin. Bring to boil over medium heat. Boil 4 minutes or until slightly thickened, stirring frequently. Remove from heat. Combine cooked pasta, roast beef, corn, chopped tomato, pepper and cilantro. Mix gently and then add tomato mixture. Serve immediately or refrigerate until serving time. Serve with tortilla chips.
What about taco salad? (you can make it a little healthier by using fat-free sour cream):
Layer of tortilla chips on plates, and then add:
Taco meat (ground turkey, if desired)
Refried beans
Shredded cheddar cheese
Shredded pepper jack cheese
Lettuce
Diced tomatoes
Olives
Salsa
Sour Cream
Guacamole
Squeeze of lime juice
It's easy to set out as an assembly line, and doesn't take that long to prep. Yum!
I've not tried this yet, but I think it sounds yummy.
CHICKEN SKEWERS WITH PESTO DIPPING SAUCE
1/4 c. olive oil
1 t. salt
1/2 t. ground pepper
4 T. fresh lemon juice
2 lbs. boneless, skinless chicken breast, cut into thin strips
7 oz. container of prepared pesto
3 T. white wine vinegar
1 t. sugar
wooden skewers
1. Combine oil, salt, pepper and lemon juice. Place chicken in a large, zip-top plastic bag, add oil mixture, seal and skake to coat chicken. Marinate in fridge for 1 hr. Remove from marinade; skewer each chicken strip. Grill, about 4 min per side.
2. Whisk together pesto, vinegar and sugar. Serve with chicken strips.
Makes 18-20 skewers.
Happy cooking!
Jamie
You all have done me proud. Look at that, I have almost a week of meals planned for me, just like that! I love to cook, but I am realizing I love to cook in the FALL and "WINTER." So this light summer fare is excellent! Bravo!
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