15 Summer recipes

These recipes are perfect for hot summer days when you don't want to eat anything heavy or heat your house up with the oven.

All of these are quick meals so you don't miss out on a moment of outside summer fun!

Let's get started!

Taco stuffed tomatoes or avocados

These are so fresh and delicious. You will not miss the chips or taco shell one bit!

Ingredients

4-6 tomatoes, beefsteak work best OR 4-6 Haas avocados

1 lb ground beef or turkey

2-4 tablespoons or 1 packet of taco seasoning. We like ours extra seasoned *see recipe for homemade taco seasoning.*

1/4 cup water

1 cup shredded cheddar

1/2 head lettuce, shredded

1 white or yellow onion, chopped

1/2 cup taco sauce or salsa

1/2 cup sour cream

How to make 'em

1. Brown meat until throughly cooked. Add taco seasoning and water and mix to combine.

2. Slice stem end off of tomatoes. If using avocado slice in half and remove pits.

3. cut tomatoes, going from top to bottom, stop before cutting all the way through to the bottom. you want it to stay held together. Then cut down opposite side the same way. Giving you 4 slices held in tact.

4. salt and pepper you tomato or avocado (i like to add lime juice to my avocado)

5. Place a 1/4 cup of meat into either fruit you are using.

6. Put lettuce, cheese, onion, salsa and sour cream on top.

Make sure you get a bite of the tomato or avocado in each bite. DELICIOUS!!

Makes 4-6 tomatoes or avocados

Club Sandwich

If i had an all time go to at diner style restaurant it would be the club sandwich.

There is just something about them that I can never get enough. Not heavy at all, but so satisfying!!

Ingredients

12 Texas toast

1/2 lb shaved turkey

1/2 lb shaved ham

12 slices of bacon

1 large tomato or 2 medium tomatoes sliced

8 slices of cheese (cheddar, pepper jack, colby, your preference)

1 head lettuce, broke down into single pieces

1/4 cup mayo

1/4 cup dijon or yellow mustard

4 pickle spears

How you do it!

1. Toast all slices of bread, no butter, dry toast. There will be 3 slices of bread per sandwich.

2. on the first slice add mayo, cheese, turkey, and lettuce. Add mustard to the next slice and lay mustard side down on lettuce.

3. on upside of second piece of bread (the one with mustard on the other side) ham, tomato, bacon and second slice of cheese.

4. Add mayo to the third slice of bread and place mayo side down completing the sandwich.

5. Use wooden skewers broke in half or long sandwich toothpicks to keep sandwich together. Cut each sandwich into 4's. If you do not have skewers or toothpicks you can just cut the sandwich in half.

6. Serve sandwich with pickle spears, chips or fries and enjoy!

Serves 4

Balsamic salmon spinach salad

This is one amazing salad. I love the way the spinach wilts ever so slightly when the warm salmon is laid over. Quick, easy and delicious. This will be added to your dinner rotation for sure.

Ingredients

2 salmon filets

4 cups baby spinach

1/4 cup balsamic vinegar

2 Tbs brown sugar

1/2 tsp each, salt and pepper

Vinegrete

2 Tbs dijon mustard

1/2 tsp each salt and pepper

1 Tbs honey

3 Tbs red wine vinegar

1/4 cup olive oil

How to

1. Heat oven to 450 degrees fahrenheit

2. place balsamic, S&P, and brown sugar into gallon bag and shake to mix. Place salmon inside and marinate 5-10 minutes.

3. While fish marinates combine vinaigrette in a pint jar or whisk together in a bowl.

4. Place salmon and marinade into a shallow baking dish. Bake for 5 minutes and then baste with marinade. Bake 5-7 minutes more.

5. Dress spinach with vinaigrette, do not over dress. you can always add a little more.

6. Plate spinach and add salmon on top. Drizzle salmon with some of the remaining glaze from the baking dish.

7. Enjoy with a big piece of crusty bread with butter.

Summer Stir Fry

The very first time I had this was when my mom made it as part of a family dinner. I fell in love with it!

Guilt free, fresh and flavorful.

Ingredients

8 oz kielbasa

12-16 oz small shrimp.

1 medium zucchini

1 medium yellow squash

1/2 white or yellow onion

1 bell pepper, any color.

2 Tbs vegetable oil

Salt and pepper to taste

I use frozen shrimp, one bag of small shrimp is perfect for this.

make sure to thaw shrimp before cooking. i thaw by placing shrimp in a collander and putting that in a bowl of cool water.

How to make

1. In cast iron or nonstick skillet add oil and heat on medium. Slice sausage in rounds and then the rounds in half. Cook until slightly browned. Remove and set aside.

2. Add shrimp to skillet and cook for two minutes. remove and set aside.

3. Add veggies to pan and cook 5-7 minutes. add salt and pepper, sausage and shrimp. cook an additional 5 minutes. Stir gently throughout cooking to make sure nothing is sticking or getting to dark.

Enjoy alone or with a side of rice or side salad.

Steak Kabobs

I love kabobs! They are so much more fun than just eating steak with veggies.

You can make them with any meat and veg you like. Try out all kinds or marinades. The options are a plenty.

Ingredients

2 NY strips, cubed

2 bell peppers, large chop

1 onion, large chop

1 lb baby potatoes

1/2 lb button mushrooms

1 package dry zesty italian seasoning, or pre-made bottled zesty italian.

4 skewers, metal or wood

How to

1. Preheat grill to 375-400

2. Mix marinade to package directions.

3. Cut steaks in half lengthwise, then across, making cubes. Cut bell pepper and onion in to large squares similar in size to steak. Leave baby potatoes whole unless some are a bit larger then cut in half.

4. Boil potatoes 5-7 minutes

5. Make skewers. about 3-4 pieces of everything per skewer, except mushrooms. Make sure to leave a small space in between each item so heat can get all the way around.

6. place a mushroom on end of skewer.

7. place kabobs in 13x9 baking dish and pour over marinade. Marinate at least 30 minutes but can do for a couple hours if you have the time.

• grill until steak is desired doneness

• enjoy with rice pilaf

Alternate kabob options

1. Chicken kabobs. use same marinade and cooking style, just no potatoes. Cook 8-10 minutes. Make the potatoes as a side with butter and sour cream.
   

* add squash or zucchini for even more yum!

1. Pineapple chicken kabobs. Use red onion and bell pepper on kabobs, no marinade. Baste with bbq sauce while cooking. Cook about 8-10 minutes.

Grilled Chicken Salad

Perfect for a lite dinner. Full of delicious goodies and no need to heat the house.

Ingredients

2 Chicken breast, halved

4 cups baby spinach or spring mix ( can use romaine)

1 avocado

2 ears of corn

2 roma tomatoes, diced or 1 cup cherry tomatoes, halved

1/2 purple onion, thinly sliced

4 Tbs apple cider vinegar

1/2 tsp salt and pepper

1/2 tsp oregano

Dressing

1/4 cup olive oil

3 Tbs red wine vinegar

1 Tbs honey or sugar

1/4 tsp minced garlic

2 Tbs dijon mustard

1/4 tsp salt and pepper

How to

1. Place halved chicken breast into gallon zip bag with oil, vinegar, and seasonings. Marinate 30 minutes, no longer.

2. Heat grill to 350-375 fahrenheit

3. Cook ears of corn on the grill until a slight char appears on all sides. remove and shuck corn off the cob.

4. Cut tomatoes and avocados in chunks, or halves if using cherry tomatoes.

5. Cook chicken 4 minutes per side . Slice when done.

6. Make 2 large salads or 4 smaller side salads.

7. Place greens down, add veggies and corn, place chicken

8. Mix dressing and then pour over salad, lightly. do not over dress.

• you can use zesty italian or honey mustard as alternatives to the homemade dressing

Grilled Mahi Mahi

This is my favorite fish, and i am a fan of all fish. It is meaty like a pork loin. Very filling!

4 Mahi Mahi filets

1 Tbs salt

2 Tbs lemon pepper or garlic pepper

1/4 cup olive oil

Instructions

1. Heat grill to 425 F

2. mix salt and lemon pepper or garlic pepper

3. brush fish with olive oil and sprinkle with seasoning

4. grill 4-5 minutes per side

best to use a grill mat or pan to keep from sticking.

Serve with grilled veggies, rice or salad.

Zesty Caesar chicken sticks

These are so versatile! this recipe makes 20 servings, so you may get to try them all.

Ingredients

3 lbs of ground chicken

2 cups of panko bread crumbs

2 Tbs minced garlic

3 Tbs caesar dressing

3 Tbs curly parsley

1 cup pecorino cheese, grated. parmesan can be used as a substitute

1 Tbs worcestershire

1 Tbs dijon mustard

1 Tbs lemon juice

1 tsp black pepper

1 tsp salt

extra virgin olive oil

kabob sticks

Directions

1. soak kabob sticks in water and set aside

2. put all ingredients, except olive oil in a large mixing bowl and combine by hand.

3. Rinse and dry sticks

4. scoop mixture into 1/4 cup amount and form around sticks or skewer with stick.

5. on a griddle or grill mat (heated to medium heat 350ish) drizzle a little olive oil.

6. Grill kabobs and cook about 5-7 minutes on each side

Serve with lemon wedges , caesar dressing and shaved pecorino or parmesan.

Also, enjoy on a caesar salad, in a pita with lettuce ,or in a wrap.

Pork tenderloin salad

Perfectly fried pork tenderloin makes this salad over the top delicious.

INGREDIENTS

1/2 pork tenderloin, cut into thin pieces

2 cups baby spinach, spring mix or arugula

1/2 apple or pear thinly sliced (optional)

1 cup shaved parmesan

1 cup flour

1 tsp salt and pepper

1 tsp paprika

1/2 cup vegetable oil

Directions

1. preheat oil in iron or non stick skillet

2. mix flour with salt, pepper, and paprika

3. place tenderloin pieces in between two pieces of plastic wrap and pound gently with a meat mallet. about five hits all over on each side. make sure not to tear the meat.

4. dredge pork in flour and fry. 3-4 minutes per side

5. place greens on a plate and lightly dress with dressing. or in a bowl. put pork on top with apples or pears, shaved cheese. *see dressing recipe under balsamic salmon salad *

Broccoli and cheese baked potatoes

The perfect meal for meatless Monday! Creamy, cheesy and delicious. You can really make these potatoes any way you please, but this is my favorite way.

4 large baking potatoes

1 1/2 cups broccoli, chopped

1 stick of butter

1/2 cup sour cream

3 Tbs all purpose flour 1 cup milk

1/4 cup water

1/4 cup shredded cheddar

1/4 cup cubed velveeta

1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

directions

1. wrap potatoes in foil and place on baking sheet. BaLe at 400 fahrenheit for 1 hour.

2. in a sauce pan add 3 Tbs of butter and melt. When melted add flour. Cook 3-5 minutes on medium-low heat. add seasonings and while stirring add milk. Stir continuously. When if begins to thicken add cheeses and stir until melted. Remove from heat and set aside.

3. Chop broccoli into bite sized pieces. Place in a bowl with water and microwave for 3 minutes.

4. when potatoes are done season to taste with salt and pepper. Add 1 tbs of butter and 1 tbs of sour cream. Fluff potato and mix to combine.

5. reheat cheese sauce if needed. Spoon into potatoes, add broccoli. you may add more sour cream if you like.
   

Enjoy immediately

Sausage and spinach salad

Crispy sausage, sautéed onions and fresh baby spinach. What more could you want!

Ingredients

8 oz Kielbasa

2 cups baby spinach

1/2 slice white or yellow onion

1/2 tsp salt and pepper, each

2 tbs oil

How to

1.Heat oil in a skillet and sauté sausage until brown. Remove and set aside.

2.Add onions to skillet with salt and pepper and sauté until tender. 3.Add sausage back and stir to reheat.

4. Place 1 cup of spinach on a plate, top with onions and sausage.

Enjoy!

Creamy Garlic Parmesan Shrimp

If shrimp are involved I’m not likely going to eat it. This is very similar to a scampi, but more Alfredo. A perfect blend of both. If you like either of them, you’ll love this. Goes perfectly with a green salad and mashed potatoes or over linguini that has been tosses in olive oil, S&P and a little grated Parmesan.

Oh, and big chunks of crusty bread.

INGREDIENTS

1 lb shrimp, medium or small work great, peeled and deveined *I like mine tails on*

1 1/2 cups heavy cream

1/2 cup dry white wine or chicken broth

1 Tbs olive oil

Salt and pepper to taste 1 tsp red pepper flakes

2 Tbs of butter

2 Tbs minced garlic

1/2 cup grated Parmesan

1/4 finely shredded mozzarella

2 Tbs chopped parsley, garnish

DIRECTIONS

1. heat oil in a large non stick or cast iron skillet on medium high heat. Sprinkle shrimp with salt and pepper and cook for 2 minutes on first side and 1 minute on the next. Place in a bowl and set aside.

2. min same skillet add your butter and sauté garlic, no more than a minute. Add wine or broth, allow to reduce to half. Scrape the pan as you stir to get all the loose bits.

3. Reduce heat to medium low and add cream. Bring to a simmer, stir often. Season with salt and pepper and red pepper flakes.

4. add cheeses and allow to simmer. Stirring occasionally so it doesn’t settle and stick to the bottom.

5. Add shrimp back and add parsley. Also test to see if your seasonings are good.

ENJOY