51 Easy Light Dinner Ideas for Hot Summer Nights

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thai Peanut Noodle Salad

Thai peanut noodle salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Quick and easy Thai peanut noodle salad recipe! A no-cook, vegan rice noodle salad loaded with crunchy veggies and tossed in an amazing peanut sauce dressing.

Ingredients

• 6 oz Rice stick noodles (pad thai noodles)
• boiling water (enough to cover noodles)
• 1/4 cup creamy peanut butter
• 1 Tbsp soy sauce
• 1 Tbsp pure maple syrup
• 1 tsp sesame oil
• 1/2 tsp minced garlic
• 1/2 tsp minced fresh ginger
• 2 Tbsp freshly squeezed lime juice (about one lime)
• 3 Tbsp water
• 2 cups shredded purple or green cabbage
• 1 cup julienned or shredded carrot
• 1/2 cup chopped green onion
• 1/2 cup chopped orange bell pepper
• 1 cup shelled edamame
• 1 cup roasted unsalted peanuts
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• salt and pepper
• lime slices, peanuts, and Sriracha for serving (optional)

Instructions For the noodles

1. Place the noodles in a large heat safe bowl and pour boiling water over them until they are covered. Let them soak in the boiling water for 15 minutes or until al dente. When softened to your liking, strain and rinse the noodles in cold water. Set in the refrigerator until you are ready to add the noodles to the salad.
2. Meanwhile, make your dressing. Combine the peanut butter, soy sauce, maple syrup, sesame oil, garlic, ginger, lime juice, and water in a bowl or jar and whisk until combined. Set aside.
3. Meanwhile, prep your salad ingredients and place them in a large mixing bowl.
4. Add the noodles to the salad and pour the dressing over. Toss everything together to combine. Add a dash of each salt and pepper, combine, and add more to your taste if needed. Chill in the fridge until cold if desired.
5. Serve with lime slices, additional peanuts, and Sriracha or hot sauce.

2. Grilled Shrimp Salad with Raspberry Vinaigrette

Grilled Shrimp Salad with Raspberry Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Crisp salad greens, grilled shrimp, sweet raspberries, creamy avocado and tender hearts of palm make for a hit summer salad. You can even grill the shrimp ahead, chill and use for lunch the next day, which is how this recipe came to be. The raspberry vinaigrette doubles as marinade for the shrimp and dressing for the salad.

Ingredients

• 1/2 cup avocado oil or olive oil
• 1/3 cup raspberry vinegar (see note below on vinegar)
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 1/4 pounds large shrimp (preferably wild)
• 1 large ripe avocado
• 1 container fresh raspberries
• 1 can hearts of palm (drained )
• 6-8 ounces dark salad greens of choice
• 1 1/2 tablespoons fresh chopped cilantro or parsley (optional)

Instructions Prepare shrimp

1. If shrimp are not already cleaned, peel and devein them, rinse gently under a trickle of cold water and set aside on paper towels to dry.

Make marinade

1. In a small bowl, whisk together the oil and vinegar. Add a pinch of salt and pepper. Reserve 1/2 a cup of the vinaigrette in a small bowl to use for dressing the salad.

Marinate shrimp

1. Add the cleaned shrimp to the rest of the marinade and toss to coat. Allow them to marinate at room temperature for about 30 minutes. While shrimp are marinating, prepare the grill, grill pan or broiler. Quarter the avocado, slice the hearts of palm crosswise. Place salad greens in four bowls.

Grill shrimp

1. Cook the shrimp, turning once, just until they are pink, about 2 minutes per side. Add the shrimp to the salad bowl along with the berries, avocado quarter, and hearts of palm. Garnish with freshly chopped cilantro or parsley if desired. Drizzle with 2 tablespoons of vinaigrette per person and serve.

3. Spinach Orzo Chicken Salad with Goat Cheese

Spinach Orzo Chicken Salad with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Spinach Orzo Chicken Salad with Goat Cheese is light, fresh and perfect for an easy weeknight dinner! It’s also a great side dish to bring to your next barbecue or picnic!

Ingredients

• 1 cup uncooked orzo
• 1 cooked chicken breast, (diced)
• 3 cups baby spinach, (chopped)
• 1/2 cup roasted red pepper, (diced)
• 1/4 cup sliced green onion
• 1 cup cherry tomatoes, (halved)
• 2 tablespoons chopped fresh basil
• 2 ounces crumbled goat cheese
• 2 tablespoons champagne vinegar, (white wine or red wine vinegar as an alternate)
• 1 tablespoon dijon mustard
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Cook the orzo according to the package directions omitting any oil it calls for. Rinse and drain the cooked orzo in cold water and put it in a large serving bowl. Add in the remaining salad ingredients and toss together.
2. In a small bowl combine all of the vinaigrette ingredients, whisk together, then pour over the salad. Stir until everything is coated in the vinaigrette. Taste for seasoning, then serve.

4. Summer Blackberry Salad with Cashew Ricotta

Summer Blackberry Salad with Cashew Ricotta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This easy summer salad is both healthy and delicious, mixed with quinoa, blackberries, a tangy balsamic vinaigrette, topped with pumpkin seeds and a vegan cashew ricotta.

Ingredients

• 1 cup quinoa (dry, rinsed)
• 1.5 cup water
• 8 cups mixed greens
• 1 large cucumber (chopped)
• 2 cups blackberries
• 1/4 cup raw pumpkin seeds
• cashew ricotta
• 1/4 cup oil-free hummus
• 6 tablespoons balsamic vinegar
• 2 tablespoons agave syrup

Instructions

1. Make the cashew ricotta and store in the fridge until needed. Time saver tip: You can soak your cashews while you continue with the rest of the salad then finish making the ricotta at the end and add it to the top of your salads.
2. In a skillet over high heat, add the quinoa and water and bring to a boil. Once boiling, turn down heat to a simmer and cover for 10-12 minutes until the quinoa is cooked and water has been absorbed. Set aside and allow to cool.

Easy Balsamic Dressing:

1. Meanwhile, make your dressing. In a small bowl measure out the hummus. Then add the balsamic vinegar one tablespoon at a time, mixing it in with a spoon until well incorporated and smooth before adding the next. Lastly, add your choice of sweetener. I used agave syrup because that’s what I had on hand but maple syrup would work too.

Assemble Your Salad:

1. Divide the greens into bowls. Add the quinoa, chopped cucumber, blackberries, and raw pumpkin seeds, and cashew ricotta. Drizzle the balsamic vinaigrette over top and enjoy!

5. Cod Salad

Cod Salad Recipe with Samphire is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’, ‘2 Servings’]

A wonderfully simple cod fish salad that forgoes the leaves and uses pencil-thin asparagus, salty samphire and new potatoes with an easy orange dressing.

Ingredients

• 275 g Cod Fillet (10oz )
• 1 Tbsp Cooking Oil
• ½ Tsp Salt (Plus Extra for Boiling Potatoes)
• 200 g New Potatoes (1 Cup )
• 125 g Thin Asparagus (¾-1 Cup )
• 100 g Samphire (1 Cup )
• 1 Medium Orange
• 3 Tbsp Rapeseed Oil
• ¼ Tsp Black Pepper

Instructions

1. Bring a small saucepan (16-17cm or 7″) of water to a boil and season it with 1 teaspoon of salt. Add the potatoes and cook until they are tender. This will take around 20 minutes, then remove the potatoes with a slotted spoon and allow them to cool. If the potatoes are larger than bite-sized, chop them up a little.
2. Whilst the potatoes are cooking, trim any woody ends from the asparagus, cut the tips off, and then cut the stems into 1½cm (½-¾”) pieces and set them aside.
3. When the potatoes have been removed, add the asparagus to the potato water and cook for 90 seconds.
4. Add the samphire to the potatoes for the last 30 seconds.
5. Drain the asparagus and samphire and then refresh them in ice-cold water.
6. Zest the orange into a small jar and add the pepper, half of the salt along with the ground nut oil.
7. Peel the orange with a sharp knife to remove the pith and then remove the orange segments.
8. Squeeze the “carcass” of the orange into a bowl to remove and orange juice and add it to the oil in the jar. You should have around 1 tablespoon of juice, then add a lid and shake it to form a dressing.
9. Heat a 24-28cm (9 1/2-11″) non-stick frying pan over a high heat and when it is hot, add the oil.
10. Season the cod fillets with the remaining salt and then pan fry, skin side down, for 2-3 minutes. Flip the fillet and cook for another 60-90 seconds before removing and setting aside.
11. Combine the new potatoes, samphire and asparagus in a salad bowl, add the dressing and toss to coat.
12. Add the orange segments to the salad.
13. Carefully remove the crispy skin from the fish and set it aside, then break up the cod into large flakes and add them to the salad. Carefully toss to coat.
14. Plate up, then cut up the crispy cod skin and sprinkle it over the top of the salad before serving.

6. Healthy Quinoa Salad

Healthy Quinoa Salad | Weight Loss Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Healthy Quinoa Salad is a refreshing, easy to make, delicious recipe perfect for any season. My favorite rainbow salad! This salad can be prepared in less than 30 mins.Quinoa salad is good for weight loss, diabetic-friendly, gluten-free, vegan, vegetarian, and dairy-free

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1/2 tsp Salt
• 1/4 cup Cilantro ((Coriander leaves) or Parsley, finely chopped)
• 3 cloves Garlic (, minced)
• 2 tbsp Coconut oil (or Olive oil)
• 3 tbsp Lemon juice (or Lime juice)
• 1 tbsp Vinegar
• 1/3 cup Cilantro ((Coriander leaves) or Parsley, finely chopped )
• 1/3 cup Carrots (, finely chopped)
• 1/3 cup Bell pepper (Red & Green bell pepper (Capsicum), chopped)
• 1/3 cup Red onions (, chopped)
• 1/3 cup Cucumber (, chopped)
• 1/2 cup Peanuts (, roasted)

Instructions Cook the quinoa perfectly

1. Rinse and drain quinoa thoroughly in water twice.
2. In a pan, add the drained quinoa along with water, salt and bring it to boil. Cover and cook on a medium flame for 15 minutes or until water is absorbed.
3. Let it cool down, and you will see how fluffy and perfect these quinoa are. Check the video on making quinoa salad. To cook quinoa on your instant pot, read below.

To make Lemon Garlic Dressing

1. In a bowl, add parsley (or cilantro or their combination), garlic, coconut oil, lemon juice, vinegar, and mix. Keep this aside.

To make healthy Quinoa Salad

1. In a bowl, add cooked quinoa (from above) along with carrot, bell peppers, onions, cucumber, peanuts, cilantro (or parsley) along with the dressing (from above) and mix until combined.
2. You can serve it immediately or keep it in the refrigerator until you are ready to serve.

How To Cook Quinoa In Your Instant Pot?

1. Add quinoa with 1.5 cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes.
2. Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork.
3. Once it cools down completely, combine all the ingredients given above to make this delicious salad.

7. Prawn and Avocado Salad with Golden Kiwi

Prawn and Avocado Salad with Golden Kiwi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Deliciously sweet with a shot of zing, Prawn and Avocado Salad with Golden Kiwi is a perfect meal for one, two or ten! The honey sweetness of golden kiwi paired with fresh prawns; buttery avocados tossed together with tangy red shallot vinaigrette creates contrast but a delectable balance.

Ingredients

• 400 g Tiger prawns (cooked (shrimp))
• 4 gold kiwi fruit
• 2 avocado
• ½ lemon
• 1 bunch radish
• 1/4 bunch cilantro ((coriander))
• 1 red shallot
• 2 tbsp olive oil (extra virgin)
• 2 tbsp red wine vinegar
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Deshell pre-cooked prawns (shrimp).
2. Peel and cut gold kiwi fruit into rounds. Then cut round slices in half.
3. Cut avocado into cubes, place in a small bowl and squeeze lemon juice to stop the avocado from going brown.
4. Wash and rinse radishes well. Trim the stalks and then thinly slice from top to bottom.
5. Wash cilantro (coriander) leaves well and roughly chop.

Salad Dressing

1. Peel red shallot and chop finely.
2. Then mix all ingredients extra virgin olive oil, red wine vinegar and red shallots in a small bowl or shake well in a mason jar.
3. Add salt and pepper to taste.

Assembly

1. In a large mixing bowl, place prawns, golden kiwi fruit, radish, avocado and half cilantro (coriander) together. Add red shallot vinaigrette and mix together.
2. Scoop dressed salad into a large serving bowl.
3. Scatter remaining coriander to serve.

8. Southwest Steak Bowl

Southwest Steak Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’]

Crispy sweet potatoes and juicy steak come together in this delicious Chipotle-inspired Southwest Steak Bowl recipe

Ingredients

• 1 large sweet potato, (cut into 1-inch cubes)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons extra virgin olive oil, (divided)
• 16 ounces flank steak
• kosher salt and freshly ground pepper, (to taste)
• 1 avocado, (thinly sliced)
• 2 cups mixed greens
• 1 lime, (cut into wedges)
• 2 tablespoons fresh cilantro
• 1/4 cup scallions, (thinly sliced)
• 1 jalapeño, (seeded and minced)
• 2 garlic cloves, (minced)
• 1/4 cup extra virgin olive oil
• 1 lime, (juice)
• 1/4 teaspoon honey
• pinch of salt

Instructions

1. Preheat oven to 450 degrees.
2. Toss cubed sweet potatoes with 1 tsp cumin, 1 tsp paprika and 1 tbsp extra virgin olive oil. Spread onto a rimmed baking sheet. Place into heated oven for 15-20 minutes or until potatoes are fork tender.
3. Season both sides of the steak with salt and pepper to taste.
4. Heat a large cast iron skillet over medium-high heat, until it smokes. Add 1 tbsp extra virgin olive oil. Add seasoned steak, searing on each side for 2-3 minutes for medium-rare. Remove and allow to rest for 3 minutes. Cut into 1-inch cubes.
5. Divide mixed greens, cooked sweet potatoes, steak, scallions, and avocado into 2 large bowls. Top with jalapeno-garlic mixture, cilantro and fresh lime juice from lime edges.

Jalapeño Lime Vinaigrette

1. In a small bowl, combine minced jalapeño, minced garlic, extra virgin olive oil, lime juice, honey, and a pinch of salt.
2. Top each bowl with vinaigrette and serve.

9. Rice Noodle Salad

Rice Noodle Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 200 g dried rice noodles
• 1 cup shredded red cabbage (optional)
• 1 medium carrot, julienned
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh cilantro leaves, roughly chopped
• 1/2 cup fresh mint leaves, roughly chopped
• 3 green onions, thinly sliced
• 1/3 cup roasted peanuts, roughly chopped
• 1/4 cup fresh lime juice
• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 2 tablespoons palm sugar or light brown sugar
• 1 garlic clove, minced
• 1 small red chili, thinly sliced (adjust to taste)
• 1 tablespoon sesame oil (or neutral oil)
• Optional: 250 g grilled chicken, firm tofu, or cooked shrimp, sliced

Instructions

1. 1. Cook or soak the rice noodles according to package instructions until they are just tender, then drain and rinse with cold water to stop the cooking process.
2. 2. Prepare the vegetables and herbs: julienne the carrot, slice the cucumber and red pepper, shred the cabbage, and roughly chop the cilantro and mint. Slice the green onions and roughly chop the peanuts.
3. 3. Whisk together the dressing: lime juice, fish sauce (or soy sauce), palm sugar, minced garlic, minced chili, and sesame oil until the sugar dissolves.
4. 4. Toss the cooked noodles with the dressing in a large bowl until evenly coated.
5. 5. Add the prepared vegetables and herbs to the noodles and toss to combine; sprinkle green onions and peanuts on top.
6. 6. If using protein, add it now and give the salad another gentle toss to distribute.
7. 7. Taste and adjust seasoning if needed (a touch more lime juice or sugar), then serve immediately or chill for 20-30 minutes for a cooler salad.

10. Grilled Salmon with Mango Salsa

Salmon with Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘4’]

Smoky sweet Grilled Salmon with Mango Salsa is an easy foil packet meal that’s perfect for summer. Cook in on the grill or the stove top!

Ingredients

• 20 ounce salmon filet (about 1.25 lb )
• Olive oil
• 1 Tablespoon smoked paprika
• 1 ½ teaspoons Kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon garlic powder
• 3 Tablespoons honey
• 2 Tablespoons apple cider vinegar
• 2 large ripe mangoes (chopped (or substitute 2 cups frozen mango))
• 1/2 small red onion (diced)
• 1/2 sweet bell pepper (chopped)
• 1 jalapeno (seeded if you don’t want a lot of heat, diced)
• Squeeze of lime
• Lots of fresh chopped cilantro
• Salt and pepper to taste

Instructions

1. Preheat a grill to high heat (about 500-550 degrees). Brush a large, heavy duty piece of foil with olive oil. The foil should be long enough to lay the salmon on top and wrap completely around it.
2. Mix all the spices together and rub on both sides of the salmon.
3. Whisk together the honey and apple cider vinegar. Place the salmon on the foil and pour the honey mixture evenly over top. Bring the long sides together, crimping down the middle, then roll and crimp the short sides, sealing tightly.
4. Grill for 9 minutes then carefully open the foil packet (steam will escape so be careful!). Leave the foil packet open, cover the grill, and continue to grill for another 2-4 minutes or until the fish flakes apart easily with a fork or registers at least 130 degrees. Carefully remove the foil packet from the grill. Reseal it loosely and let rest for five minutes.
5. Meanwhile, toss all the mango salsa ingredients together in a bowl. Season to taste with salt and pepper. This can be made several hours in advance and refrigerated until ready to serve.
6. To serve, divide the salmon up into individual portions and spoon the mango salsa on top.

11. Blueberry Basil Chicken Salad Lettuce Wraps

Blueberry Basil Chicken Salad Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

The flavors of summer are in every bite of our Blueberry Basil Chicken Salad Lettuce Wraps recipe. Fresh basil, plump blueberries and tender lettuce combine with Greek yogurt and crunchy almonds for a refreshing summer chicken salad.

Ingredients

• ½ cup plain Greek yogurt
• ¼ cup chopped fresh basil
• 1/2 teaspoon kosher salt
• ¼ teaspoon pepper
• 3 cups chopped cooked chicken
• 1 cup blueberries
• ½ cup chopped celery
• ¼ cup chopped scallions
• 8 lettuce leaves
• 2 Tablespoons toasted sliced almonds

Instructions

1. Combine yogurt, basil, salt and pepper in bowl until blended.
2. Add chicken, blueberries, celery and scallions and toss until evenly coated.
3. Arrange lettuce leaves on serving platter and top with chicken mixture, dividing evenly between lettuce leaves.
4. Sprinkle with almonds.

12. Grilled Chicken Caesar Salad

Juicy Grilled Chicken Caesar Salad (w/ thighs!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Yield: [‘5’, ‘5 servings’]

A fresh and delicious grilled chicken caesar salad with lots of flavor from cucumbers, avocado, tomatoes, parmesan, and grilled bread for croutons! An easy homemade caesar dressing elevates each bite. Chicken thighs rather than chicken breasts are used in this recipe for maximum juiciness and flavor.

Ingredients

• 1 pound boneless skinless chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 5 slices sourdough bread
• 2 heads of romaine lettuce, cut in half vertically then (torn into bite size pieces)
• 1 cup cherry tomatoes, (halved)
• 3 small Persian cucumbers, sliced (into half moons)
• 1 ripe avocado, (sliced into thin strips or cubed)
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup freshly grated parmesan cheese
• 1/2 cup mayonnaise
• 1 1/2 teaspoons anchovy paste
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon Worcestershire sauce
• 1 large clove garlic (or 2 small cloves, minced)

Instructions

1. For dressing: Whisk all ingredients together in a bowl and store in a jar. Can be made 3 days ahead.
2. For Salad: Preheat 2 burners of your grill to medium-high heat.
3. Season both sides of chicken thighs with salt and pepper. Brush both sides of sourdough bread with olive oil.
4. Place chicken and bread onto grill directly over burners. Let chicken and bread cook for 3-4 minutes per side.
5. Check chicken at 4 minutes with a tong and if there is no resistance, flip the chicken. If there is resistance, let cook for another minute (to avoid meat sticking). Flip bread as well, and when it’s golden brown on both sides, move to side of grill that is off.
6. Let chicken thighs cook for another 3-4 minutes, until chicken reaches internal temp of 160 degrees F.
7. Move chicken and bread to a platter and let rest for 10 minutes. Then slice chicken into thin strips, and tear grilled bread into small pieces.
8. Assemble the salad with romaine in the bowl, tomatoes, cucumber, avocado, parmesan, grilled chicken, and grilled bread.
9. Pour 1/2 of salad dressing over the top and toss to coat, then just before serving add more dressing to top of salad.

13. Watermelon Blueberry Feta Salad

Watermelon Feta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 people’]

You’ll love this easy and refreshing watermelon blueberry feta salad! It takes just 15 minutes to make. It’s the perfect side with for a summer cookout!

Ingredients

• 7 to 8 cups seedless watermelon (cut into ¾ inch cubes)
• 1 ½ cups fresh blueberries (plus more to taste)
• 1 cup crumbled feta cheese (plus more to taste)
• Fresh mint and basil leaves, thinly sliced (plus more for garnish)
• Juice of 1 ½ limes
• 1 tablespoon extra virgin olive oil
• 1 to 2 tablespoons honey (to taste)
• A pinch of salt

Instructions

1. Make the honey lime dressing: In a mason jar, combine all the honey lime dressing ingredients and shake vigorously until well combined. Adjust to taste as needed.
2. In a large serving bowl, combine the cubed watermelon, blueberries, mint, basil, and ¾ cup of the crumbled feta. Toss with the honey lime dressing evenly.
3. Top with the remaining ¼ cup feta and garnish with more mint and basil leaves if desired. Serve immediately. Enjoy!

14. Creamy Southwest Pasta Salad

Creamy Southwestern Pasta Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Yield: [’12’]

This high protein pasta salad recipe is packed with blacked chicken, black beans, colorful veggies, and a creamy southwestern dressing made of Greek yogurt and spices.

Ingredients

• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 tbsp. Smoky Paprika
• 1.5 tsp. Cumin
• 1 tbsp. Garlic Powder
• 1.5 tsp. Onion Powder
• 1 tsp. Oregano
• 1 tsp. Thyme
• 1 lb. Chicken
• 2 tbsp. Olive Oil
• 8 oz. Pasta (I used Kaizen pasta )
• 1 Red Pepper (diced small)
• 1 Poblano Pepper (diced small)
• 1 Jalapeno (diced small, seeds removed)
• 1/2 Red Onion (diced small)
• 1/2 cup Fresh Cilantro (minced )
• 1 Avocado (cubed)
• 1 can Black Beans (drained and rinsed )
• 1 cup Frozen or Canned Corn (drained )
• 1/3 cup Olive Oil
• 2/3 cup Greek Yogurt (plain)
• 2 Limes (juiced )

Instructions

1. Preheat the oven to 400 F.
2. Start by mixing all the spices for the blackening seasoning together and set it aside. Some of the spice mix will be used for the chicken and some will be used for the dressing.
3. Lightly oil the chicken breasts and add a few teaspoons of the seasoning on all sides of each piece of chicken.
4. Preheat a cast iron skillet over medium-high heat and sear each piece of chicken on one side in the pan for 2-3 minutes or until it easily releases. Flip the chicken over and turn off the burner. Place it in the oven to finish cooking through (this keeps the chicken super juicy but nicely seared) until it hits 165 F., about 10-15 minutes.
5. While the chicken is cooking, begin to cook the pasta of choice (see notes on what I used above in the article) to al dente. Drain in a colander and rinse with cold water to stop the cooking process. Place in a large bowl and set it aside.
6. To the pasta, add in the diced peppers, onion, and cilantro. Mix to combine. Dice the chicken ad fold that into the pasta salad as well.
7. In a small bowl, combine all the dressing ingredients and 2 teaspoons of the seasoning mixture. Whisk to combine and then test taste and add any additional seasoning as needed.
8. Fold the dressing mixture into the pasta salad until fully coated. Add the cubed avocado over the top of the pasta salad before serving and enjoy.

15. Mediterranean Salmon Salad

Mediterranean Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

Canned Salmon Salad with avocado, sun-dried tomatoes, feta cheese, onion, and dill with a creamy dressing is a high-protein, low-carb meal that is so full of flavor!

Ingredients

• 4 (6-oz) cans wild caught salmon (drained*)
• 1 large avocado (sliced)
• 1/3 cup red onion (thinly sliced)
• 1 cup sun-dried tomatoes (drained)
• ½ cup feta cheese
• ½ cup plain Greek yogurt or mayonnaise
• 2 Tbsp fresh lemon juice
• ½ tsp garlic powder
• 1 tsp dried dill
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Open the canned salmon and drain the juices out. Transfer the salmon to a large bowl along with the sliced avocado, chopped red onion, sun-dried tomatoes, and feta cheese.
2. Add in the Greek yogurt (or mayo), lemon juice, garlic powder, dried dill, and sea salt. Toss everything together until the salmon salad is nice and creamy and well-combined.
3. Taste the salmon salad for flavor and add more sea salt or lemon juice to your personal taste. Enjoy the salmon salad as is or enjoy it on top of a green salad or as a sandwich. Serve it on romaine lettuce or butter lettuce to make lettuce wraps.

16. Grilled Chicken Salad with Creamy Honey Lime Dressing

Mexican Inspired Grilled Chicken Salad with Creamy Honey Lime Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘4’, ‘4 servings’]

This tasty chicken salad is filled with all the good stuff like cherry tomatoes, black beans, and corn right from the can so there is very little prep time. Add grilled chicken to everything and you have a delicious and healthy meal unlike any of the other chicken salads you have ever had.

Ingredients

• For the Chicken Marinade:
• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil (divided)
• 2 cloves garlic (minced)
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Kosher salt and ground pepper to taste
• 2 tablespoons lime juice
• 1/4 cup honey
• 1/4 cup olive oil
• 2/3 cup Greek yogurt
• 1/4 cup fresh cilantro
• 1 teaspoon dried oregano
• Kosher salt and pepper to taste
• 4 cups romaine lettuce (chopped)
• 2 cup cherry tomatoes (quartered)
• 14 oz can black beans (rinsed and drained)
• 8 oz can corn (rinsed and drained)
• 1 medium red onion (thinly sliced)
• 1/2 bunch fresh cilantro (chopped)

Instructions

1. Add all the marinade ingredients to a medium bowl and stir to combine. Add the chicken and toss well to coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes.
2. Heat a grill pan or an outside grill over medium-high heat. Grill the chicken for 5-6 minutes per side, or until golden brown and it reaches the internal temperature of 165 degrees F.
3. Once cooked, set it aside on a cutting board and allow it to rest for 5 minutes, then chop it.
4. In the meantime, in a blender add all the dressing ingredients and blend until smooth .
5. To a large salad bowl, add all the salad ingredients and top with the grilled chicken.
6. Drizzle with the prepared dressing and garnish with chopped fresh cilantro.
7. If you loved this salad, try my Vegetarian Mexican Pasta Salad recipe!

17. Vegan Brown Rice and Chickpea Salad

Brown Rice Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 people’]

A refreshing brown rice chickpea salad with a bright lime dressing and fresh chopped veggies.

Ingredients

• 2½ cups Brown rice (cooked and cooled)
• 1 medium Tomato (diced)
• 1 medium Lebanese cucumber (diced)
• 1 handful Red cabbage (sliced)
• ½ cup Corn kernels (pre cooked from a corn cob, or canned, rinsed and drained)
• 4 medium Radishes (diced)
• 1/2 medium Bell pepper ((capsicum) any color is fine. diced)
• 1 small handful Fresh mint leaves (roughly chopped)
• 1 cup Chickpeas ((garbanzo beans))
• 1 small Avocado (chopped)
• 1 sprig Spring onion (chopped)
• 1 medium Lime (freshly squeezed)
• 4 tbsp Olive oil (extra virgin)
• 1 tsp Salt (or to taste)
• ½ tsp Black Pepper (freshly cracked, or to taste)

Instructions

1. In a large mixing bowl, gently combine the cold-cooked rice (see above article) and all the chopped vegetables and herbs.
2. Add dressing ingredients to the brown rice and vegetables and gently toss together, try to avoid mushing the rice. Serve cold.

18. Salmon Sushi Bowl

Salmon Sushi Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

Broiled salmon, crisp veggies, spicy mayo, and eel sauce are all piled on top of sticky sushi rice for a satisfying and flavorful dinner or make ahead lunch.

Ingredients

• 2 cups short grain sushi rice
• 2 ¼ cups water
• ¼ cup seasoned rice vinegar
• 4 boneless salmon fillets (4 – 5 oz each)
• Olive oil
• Kosher salt
• ½ cup soy sauce or tamari
• ½ cup mirin
• ½ cup granulated sugar
• 1/4 cup mayonnaise
• 1 – 2 Tablespoons sriracha (to taste)
• 2 mini cucumbers or 1 large (sliced)
• 2 radishes (sliced very thin)
• 2 avocados (sliced)
• Green onions (sliced)

Instructions Prepare the sushi rice:

1. Place the rice in a fine mesh sieve and rinse it with cold water until the water is no longer cloudy, about 1 minute. Shake off excess moisture, then transfer the rice to a pot with a tight fitting lid.
2. Add water to the rice and stir. Cover, then bring to a gentle boil over medium high heat.
3. Immediately reduce the heat to low, and set the timer for 16 minutes. Let the rice gently simmer during that time. Remove the lid at 16 minutes and try a few grains to see if they’re tender.
4. Once tender, replace the lid, remove from heat, and allow the rice to continue steaming, another 10 minutes.
5. Uncover the pot and stir the vinegar into the rice gently until liquid is absorbed.

For the eel sauce and salmon:

1. Preheat the broiler. Line a sheet pan with foil and spray with cooking spray.
2. In a saucepan, combine the soy sauce, mirin, and granulated sugar. Bring the mixture to a boil, then turn the heat down so it maintains a gentle simmer. Continue to cook for 5-7 minutes, or until the mixture is thickened to the consistency of thin maple syrup. Set aside a few tablespoons to glaze the salmon.
3. Place the salmon on the prepared pan, brush with olive oil and season generously with salt. Place the salmon in the middle rack under the broiler and cook for 6 minutes. Remove the salmon and brush with the reserved eel sauce. Return to the oven and cook another 2-4 minutes, or until the salmon flakes easily and the thickest part reaches 135 degrees fahrenheit. I do not recommend cooking past 140 degrees.
4. Combine mayonnaise and 1 tablespoon Sriracha in a small bowl and stir until combined, add more to taste if desired.
5. Portion cooked rice into bowls. Top with flaked salmon, sliced veggies, pickled ginger, and green onions. Serve with remaining eel sauce and spicy mayo.

19. Quinoa Salad with Feta and Peaches

Quinoa Salad with Feta & Peaches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This quinoa salad with feta is the perfect bite for summer! Greens, quinoa, peaches, and feta are tossed in a citrus vinaigrette for a healthy but filling salad. Substitute strawberries if peaches aren’t in season.

Ingredients

• 2 tbsp olive oil
• 3 tbsp lemon juice, freshly squeezed
• 2 tbsp apricot jam
• pinch of kosher salt
• 5 ounces mixed greens
• 2 cups sliced peaches or strawberries
• 1 cup walnuts, chopped
• ⅓ cup golden raisins ((or dried cranberries/cherries))
• ¾ cup feta cheese
• 1 ½ cups cooked quinoa
• ½ small red onion, thinly sliced

Instructions To make the dressing:

1. In a mini food processor, combine the olive oil, apricot jam, lemon juice, and kosher salt. Pulse until thick and smooth. Alternatively, combine the ingredients in a tall cup and use an immersion blender to blend.

Assemble the salad:

1. In a large bowl, combine greens, peaches, walnuts, golden raisins, feta cheese, cooked quinoa, and sliced red onion.
2. Drizzle half of the dressing on top of the salad and toss. Add the rest of the dressing and toss again.
3. Serve immediately.

20. Grilled Tuna Steaks

Grilled Tuna Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [‘4’, ‘4 people’]

This grilled tuna steak recipe is all about the quality of your fish. Be sure to choose it with care.

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon honey
• 1 tablespoon toasted sesame oil
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon minced fresh garlic
• 2 ahi tuna steaks (about 1 pound)
• 2 tablespoon olive oil
• kosher salt
• freshly ground black pepper
• sesame seeds (to taste)
• thinly sliced green onion (to taste)

Instructions

1. Make dipping sauce. In a medium bowl whisk together soy sauce, rice vinegar, and honey until honey dissolves. Whisk in sesame oil, ginger, and garlic until emulsified. Leave at room temperature or refrigerate if desired. (recipe note #1)
2. Preheat a gas grill (or charcoal grill) to high. (recipe note #2)
3. Rinse tuna steaks and pat dry with paper towels. Rub all sides of tuna with olive oil and season with salt and pepper. Grill tuna 2 minutes per side, until seared on the outside and rare in the center. (If you prefer a cooked center, cook an additional ~2 minutes per side.) Transfer tuna to cutting board. With a thin, sharp knife, thinly slice tuna across the grain (1/4 to 1/2-inch thick slices). Sprinkle with sesame seeds and sliced green onion. Serve with dipping sauce.

21. Halloumi Couscous Salad

Halloumi Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This halloumi and couscous salad is perfect for a summer bbq party or potluck because it can be made ahead and stores well. Pairs perfectly with grilled meat, or as a vegetarian meal.

Ingredients

• 1 cup couscous
• 2 fresh corn cobs, kernels removed
• 1 cup seedless cucumber, chopped
• 2 green onion, chopped
• 1/2 15oz can low sodium black beans
• 3/4 cup chopped tomatoes
• 1½ cups arugula or spinach (or just a large handful)
• 8 oz halloumi cheese
• 1 tablespoon shallot, minced
• 1/3 cup extra virgin olive oil
• 2 tablespoons vinegar
• 1 tablespoon apple juice
• 2 teaspoons dijon mustard
• 1 teaspoon mayonnaise
• 2 teaspoons honey
• kosher salt and black pepper to taste

Instructions

1. In a large, shallow pan with a lid, add 1 cup of water and bring to a simmer over medium heat. Stir in couscous and corn kernels, cover, and turn off the heat. Let it sit for 10 minutes, then remove lid and fluff with a spoon.
2. Meanwhile place all the ingredients for the dressing in a small mason jar and shake till creamy and well-mixed (or whisk). Add the cucumber, green onions, black beans, tomatoes, and arugula to a large bowl, along with the couscous.
3. Carefully use a paper towel soaked with vegetable or avocado oil to rub the grill grates and preheat the grill to medium high heat. Add halloumi cheese, sliced in half if very thick, and grill for 4-5 minutes per side or until grill marks form and the cheese begins to soften inside.
4. Toss couscous and vegetables with a little bit of the dressing (taste and see how much you like before adding in the entire dressing). Season with salt and freshly cracked black pepper to taste, but go easy on the salt because halloumi will fill in what you’re missing. Serve with the halloumi in whole pieces or sliced.

22. Banh Mi Lettuce Wraps

Bahn Mi Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT1H40M · Yield: 6

This Bahn Mi Lettuce Wrap Recipe is a healthier, low-carb, gluten-free version of the classic Bahn Mi Sandwich Recipe. Seared Bahn Mi Pork is served in lettuce leaves with plenty of Vietnamese Pickled Veggies and Cilantro Rice for a light and refreshing meal. This can easily be adapted to be a Pork-Free or Vegetarian Bahn Mi Lettuce Wrap.

Ingredients

• 1 1/2 pounds Pork Tenderloin
• 4 tablespoons Liquid Aminos*
• 4 tablespoons Avocado Oil**
• 1 tablespoon Maple Syrup*
• 1 teaspoon Chili Garlic Sauce
• 2 tablespoons Fish Sauce
• 2 tablespoons Fresh Ginger, grated
• 2 tablespoons Fresh Lemongrass, grated
• 1 teaspoon Fresh Garlic, minced
• 2 tablespoons Fresh Cilantro, finely chopped
• 2 heads Iceberg Lettuce
• Pickled Vegetables
• 2 cups prepared Jasmine Rice
• 3 tablespoons Fresh Cilantro, finely chopped

Instructions

1. Prepare the marinade by combining the liquid aminos, avocado oil, maple syrup, chili garlic sauce, fish sauce, ginger, lemongrass, garlic, and cilantro in the jar of a blender. Puree until well mixed. Alternatively, you can combine the marinade ingredients in a 2 cup sized or larger glass measuring cup and whisk to combine.
2. Pour the marinade in a gallon sized zip top bag. Add the pork and marinade for 1 hour or up to overnight.
3. When ready to cook, drain the pork from the marinade. Discard the marinade.
4. Heat a wok over high heat. Cook the pork, working in batches so the pan doesn’t become overcrowded until browned on either side and cooked through, about 1-2 minutes per side.
5. Take two large lettuce leaves and stack together.
6. Then, place a spoonful of rice in the lettuce wrap, top the rice with a couple strips of the pork, and then a big scoop of the pickled veggies, and garnish with cilantro

23. Grilled Shrimp, Pineapple, and Avocado Kabobs

Grilled Shrimp, Pineapple, and Avocado Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’, ’10 to 12 kabobs’]

Ready to shake up your grilling routine? These grilled shrimp kabobs are a delicious way to do so. Thread fresh shrimp, pineapple and avocado onto wooden skewers, and fire up the grill. They’ll be ready to eat in just 10 minutes. You’ll notice there’s a quick and simple marinade, but the real flavor comes from the citrus sesame vinaigrette that gets drizzled onto the hot kabobs after grilling.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons fresh squeezed lime juice
• 1 teaspoon kosher salt
• 12 ounces of tail on (peeled and deveined jumbo raw shrimp)
• 2 cups fresh pineapple cubes, (cut into 1/2 inch pieces)
• 2 slightly under ripe avocados (cut into 1/2 inch pieces)
• Vinaigrette:
• 2 tablespoons olive oil
• 2 cloves garlic, (minced)
• 2 teaspoons sesame oil
• 2 tablespoons fresh lime juice
• 2 teaspoons runny honey
• flaky sea salt (minced fresh cilantro, and toasted sesame seeds for garnish)

Instructions

1. Soak wooden skewers in water for 30 minutes, prior to making skewers.
2. Mix olive oil, lime juice, and salt together in a small bowl. Pour over shrimp and toss to coat. Let sit while you are cutting the pineapple and avocado, about 10 minutes.
3. Thread 2 pieces shrimp, 2 pieces pineapple, and 2 pieces avocado onto each skewer.
4. Lightly oil grill grates with high heat oil, like grapesseed oil. Heat grill to medium heat, about 400 degrees.
5. When ready, add skewers with space in between each, and cook for 3-4 minute each side. Shrimp should be pink and char marks should be on avocado and pineapple.
6. Remove from grill.
7. Whisk together vinaigrette ingredients and pour over warm skewers.
8. Top with generous amount of flaky sea salt (important!), cilantro, and toasted sesame seeds.

24. Vietnamese Spring Rolls

Vietnamese-style Salad Rolls (Gỏi Cuốn) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’]

A fresh and delicious recipe for rolls stuffed with vermicelli noodles, shrimp and veggies.

Ingredients

• 1/2 pkg rice vermicelli noodles
• 10 sheets large round rice paper
• 1 head lettuce (green leaf or iceberg)
• 1/2 cucumber (julienned)
• 1/2 pkg cha lua (pork patty) (sliced)
• 8-10 medium shrimp (cooked, de-veined and sliced in half)
• Vietnamese mint
• basil leaves
• cilantro
• 1 Tbsp peanut butter (or tahini )
• 1 Tbsp soy sauce
• 1-2 tsp granulated sugar
• 1-2 Tbsp hot water
• sesame seeds (optional)
• 1 tsp chili oil (optional)

Instructions

1. Cook the vermicelli noodles according to the package. Rinse and drain the noodles. Set aside.
2. Boil some hot water in a kettle.
3. Have a large heat-proof shallow dish (or pan) that can cover the size of the rice paper ready.
4. Next, have a similar sized clean plate for rolling.
5. Carefully pour the boiling water into the shallow dish.
6. Take a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
7. Place the softened rice paper onto the clean plate. Add the leafy greens, rice noodles, herbs and protein towards the bottom 3rd of the paper.
8. Starting at the bottom, gently take the rice paper and pull it over the filling. Tuck in both sides, and continue to roll.
9. Serve with peanut sauce or nuoc cham and enjoy immediately. Repeat with the remaining.

Make the peanut sauce:

1. In a small bowl, combine the peanut butter, soy sauce, sugar and give it a stir.
2. Add in a little hot water to loosen. Adjust seasonings to taste.
3. Garnish with sesame seeds if you wish.
4. For a spicy kick, add a little chili oil.

25. Chicken and Vegetables Foil Packets

Chicken and Vegetables in Foil Packets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’]

Chicken and Vegetables in Foil Packets is the perfect easy meal! Flavorful, juicy chicken and seasoned veggies are a healthy family favorite!

Ingredients

• 1 pound skinless boneless chicken breasts, (cut into 1-inch cubes)
• 2 bell peppers, (chopped (I used 1 red bell pepper and 1 yellow bell pepper))
• 1 large zucchini, (sliced or chopped)
• 1 small yellow onion, (thinly sliced)
• 3 cloves garlic, (minced)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt, (or to taste)
• ¼ teaspoon fresh ground black pepper, (or to taste)
• crushed red pepper flakes, (for serving, optional)
• chopped fresh parsley, (for garnish)

Instructions

1. Preheat oven to 450˚F.
2. Cut out 4 sheets of foil, each measuring about 12”x12”. Set aside.
3. In a large mixing bowl combine the chopped chicken, peppers, zucchini, onion, and garlic.
4. To the chicken mixture add olive oil, paprika, Italian Seasoning, garlic powder, onion powder, salt, and pepper; mix well until thoroughly combined.
5. Spoon mixture evenly onto the 4 foil sheets.
6. Fold all sides of the foil over the ingredients and seal it closed.
7. Transfer the foil packs to a large baking sheet and cook for 20 to 25 minutes, or until chicken is cooked through and veggies are tender. Chicken is cooked through when internal temperature registers at 165˚F.
8. Remove from oven.
9. Carefully poke a hole in the top of the packets, to let some of the steam out. Open the packets away from your face because of the remaining steam inside.
10. Taste for salt and pepper, and adjust accordingly.
11. Garnish with pepper flakes, if using, and chopped parsley.
12. Serve.

26. Chicken Apple Sausage Sheet Pan Dinner

Chicken Apple Sausage Sheet Pan Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This chicken apple sausage sheet pan dinner is such an easy dinner for a busy weeknight. It is so easy to throw together and clean up is a breeze!

Ingredients

• 1 pack apple sausage chicken (about 12 ounces)
• 1 cup grape tomatoes
• 1 red bell pepper (orange or yellow may also be substituted )
• 2 cups fresh broccoli florets
• 1 small red onion
• 1 medium zucchini
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Italian seasoning blend
• garlic salt (to taste (I did about 2 teaspoons))
• 1 tablespoon extra virgin olive oil (for drizzling)

Instructions

1. Begin by preheating your oven to 400 degrees.
2. Dice the red onion, halve the grape tomatoes, chop your zucchini into small pieces, and cut your bell pepper into strips.
3. Add the vegetables to your sheet pan.
4. Drizzle with olive oil.
5. In a small bowl mix your spices together then sprinkle it over your vegetables.
6. Cut your apple chicken sausage into small pieces and add to the sheet pan.
7. Bake for 20 minutes.

27. Garden Spaghetti Salad

Cold Spaghetti Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’]

Cold Spaghetti Salad is a creamy blend of spaghetti, tomatoes, cucumbers, olives, pesto, and cheese. It’s a vegetarian cold salad you’ll crave when garden veggies are at their peak.

Ingredients

• 1 pound spaghetti (broken in half)
• 1 pint cherry tomatoes (halved)
• 2 cucumbers (diced)
• 1/2 small onion (diced)
• 1 tsp. minced garlic
• 1 cup kalamata olives (pitted)
• 1 cup parmesan cheese (shredded)
• 4 oz. sharp cheddar cheese (diced)
• 1 Tbsp. mayonnaise
• 1 bottle (16 oz) Italian Salad Dressing
• 2 Tbsp. basil pesto
• salt and pepper to taste
• fresh mint or parsley to garnish (optional)

Instructions

1. Break the spaghetti in half, then boil until al dente.
2. Rinse spaghetti in cold water, drain, and place in a large bowl.
3. Cut tomatoes in half. Dice cucumbers, onion and cheddar cheese into small pieces. Add veggies to spaghetti in bowl and stir.
4. Add garlic, olives and parmesan cheese. Mix with tongs.
5. In a separate bowl, mix mayonnaise, Italian Dressing and pesto together. Add salt and pepper to taste. Mix well.
6. Pour dressing over spaghetti with veggies in bowl. Mix well with tongs or spoon. Place pasta in a large serving bowl and garnish with fresh mint or parsley if desired.
7. Refrigerate pasta until ready to serve.

28. Vietnamese Shrimp Salad with Noodles

Vietnamese Shrimp Salad with Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘5’]

This Vietnamese Shrimp Salad recipe is healthy and flavorful! It’s made with vermicelli rice noodles, fresh herbs, and a spicy lime dressing.

Ingredients

• 4 cloves garlic
• 1 Tbsp. olive oil
• 1 lb. shrimp (unthawed, peeled, and deveined if necessary)
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• 2 Tbsp. Sambal Oelek (chili garlic sauce)
• 1/4 cup lime juice
• 2 Tbsp. sugar
• 1/4 cup fish sauce (make sure brand is gluten free)
• 1 cup water
• 1-2 large carrots (grated)
• 2 cups lettuce (or greens of choice)
• 1 bell pepper (any color)
• 1/2 cup mint
• 1/2 cup cilantro
• 1/2 cup basil (or Thai basil)
• 1 package Vermicelli rice noodles

Instructions For The Toppings:

1. Thinly chop 2 cups of lettuce (can use romaine, iceberg, or any greens of choice).
2. Thinly slice 1 bell pepper (any color). Thinly slice any other veggies you like (such as cucumbers or cabbage).
3. Peel and grate 1-2 large carrots using a box grater. You can also julienne the carrots if you prefer.
4. Finely chop ½ cup each mint, cilantro, and basil (or Thai basil).
5. Prepare 1 package of Vermicelli rice noodles (also known as Vermicelli rice sticks). Allow the noodles to cook just until al dente, drain them using a colander, and rinse them under cold water after cooking. Be careful not to overcook the noodles, or they may become mushy.

For The Dressing:

1. Add 2 Tbsp. Sambal Oelek chili garlic sauce, ¼ cup lime juice, ¼ cup fish sauce, 2 Tbsp. sugar, and 1 cup water to a small bowl. Stir until completely combined.

For The Shrimp:

1. Mince 4 cloves garlic.
2. Thaw 1 pound of shrimp (if frozen). Once the shrimp is thawed, remove the shells and devein the shrimp if necessary. Pat the shrimp dry with some paper towels.
3. Heat a skillet to medium high and add 1 Tbsp. of olive oil to the pan.
4. Once heated, add the shrimp to the skillet along with the minced garlic and ¼ tsp. each kosher salt and pepper. Sauté the shrimp for 2-3 minutes on the first side. Flip the shrimp and cook for 1-2 minutes on the second side.The shrimp is cooked when the color turns from translucent grey to opaque. The safe internal temperature for shrimp is 145 degrees Fahrenheit and may be checked using a food thermometer if you are unsure.
5. Remove the skillet from the heat and set aside.
6. Add a generous amount of the cooked Vermicelli rice noodles to a bowl. Add a generous spoonful or two of the grated carrots, sliced peppers, and shredded lettuce or greens (or any thinly sliced veggies you like).
7. Pour as much or as little of the dressing over the salad as you like. Add some of the cooked shrimp to the salad. Top with a few Tbsp. of chopped mint, cilantro, and basil (or Thai basil). Squeeze a wedge of lime over the top.

29. Black Bean Quinoa Salad with Mango and Cherries

Black bean quinoa salad with mango and cherries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 side dish servings’]

10-minute black bean quinoa salad recipe! A vegan quinoa salad with black beans, mango, cherries, and a cumin lime dressing. Perfect for a summer side dish!

Ingredients

• 3 cups cooked quinoa
• 1 14.5 oz can black beans, rinsed and drained
• 1 cup mango chunks
• 1 cup halved sweet cherries
• 1/4 cup minced red onion
• 1 Tbsp minced jalapeno
• 1 large handful of cilantro, chopped
• salt and pepper
• avocado and lime slices for serving (optional)
• 4 Tbsp avocado oil or olive oil
• 8 Tbsp freshly squeezed lime juice
• 2 tsp chile powder
• 2 tsp ground cumin
• 1/2 tsp minced fresh garlic

Instructions

1. Combine the quinoa, beans, mango, cherries, onion, and jalapeno in a large bowl. Set aside.
2. Whisk together the oil, lime juice, chile powder, cumin, and garlic in a bowl. Or shake them up in a mason jar with a tight fitting lid. Once the dressing is emulsified, pour the dressing over the salad. Season very generously with salt and pepper to taste.
3. Right before serving, toss in as much fresh cilantro as you’d like (I like one large handful of leaves, chopped). Top with avocado and lime slices (optional).
4. The salad can be served immediately, but is even tastier if left covered in the fridge overnight and served cold.

30. Zucchini Quesadillas

ZUCCHINI QUESADILLA is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘2’]

Looking for a delicious no cook summer dinner recipe? Yeah, I usually am as well. These zucchini quesadillas are the perfect combination of fresh produce for great nutrients and just plain deliciousness. Topped with roasted corn salsa, it’s summer perfection!

Ingredients

• 1 ear sweet corn (grilled or pan seared*)
• 1 tbsp olive oil
• 1/4 tsp salt
• 2 green onions (sliced)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• ⅛ teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil
• 1 cup diced zucchini
• ¼ cup diced yellow onion
• ¼ teaspoon fine sea salt
• Pinch ground black pepper
• 2 large (10-in spinach or herb tortillas)
• ¾ cup shredded sharp cheddar cheese

Instructions Roasted Corn Salsa

1. To pan sear,  simply cut raw kernels off corn cob. Heat 1 tablespoon olive oil in pan over medium-high heat. Add corn, cook 10-12 minutes, stirring occasionally, until corn starts to brown! Let cool if desired.
2. Combine roasted kernels with green onions, cilantro, lime juice, and salt. Set aside. Can be made up to 1 day ahead of time.

Quesadillas

1. Heat the oil in a large skillet over medium-high heat. Add the zucchini and onion and cook until the vegetables being to soften and brown, about 5 minutes. Stir in the salt and pepper. Turn off the heat.
2. Place one tortilla on a large plate. Spread the cheese evenly over it. Top with the warm vegetables and spread evenly. Place the second tortilla on top.
3. Return the same skillet used to cook the vegetables to medium-high heat. Slide the quesadilla into the skillet and cook for 1 to 2 minutes on each side, until browned.
4. Slide it onto a cutting board and cut into wedges. Serve warm topped with the corn salsa.

31. Chicken Apple Salad

Chicken and Apple Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

This Chicken and Apple Salad is a satisfying salad that can be the main course or a side! The dressing is a sweet, apple vinaigrette and the toppings add extra flavors and textures for interest.

Ingredients

• 2-2.5 lbs. chicken breast
• 1/2 cup olive oil
• 1/4 cup golden balsamic vinegar
• 1 1/2 Tbsp. honey
• 2 cloves minced garlic
• 2 tsp. salt
• 1 1/2 tsp. basil
• 1 tsp. oregano
• 2/3 cup apple juice concentrate
• 1/4 cup olive oil
• 1 Tbsp. honey
• 2 Tbsp. golden balsamic
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 clove garlic
• 1 large clamshell of spring greens
• 1 1/2 cups apple chips
• 1 cup blueberries
• 1/2 cup sliced almonds

Instructions

1. Begin by butterflying the chicken breasts (see notes), then place them in a large bowl. Combine the 1/2 cup olive oil, white wine vinegar, 1 1/2 Tbsp. honey, 2 cloves of minced garlic, 2 tsp. salt, basil, and oregano, then pour it over the chicken. Move the chicken pieces around to make sure that the marinade is covering all of it. Marinade for 3-4 hours, or overnight. Preheat the oven to 350° and line a baking sheet with foil. Place the chicken on the sheet and bake for 15-20 minutes, or until it registers 160° on an internal thermometer. Allow to cool, then slice thinly. In a blender, combine the apple juice concentrate, 1/4 cup olive oil, 1 Tbsp. honey, golden balsamic vinegar, ground mustard, 1/2 tsp. salt, white pepper, and whole garlic clove. Blend until smooth. To serve the salad, place the spring greens in a large serving bowl and toss with chicken, blueberries, 1 cup of apple chips, and almonds if using. Sprinkle the remaining blueberries and apples on the top, and serve with the dressing on the side.

32. Roasted Chicken and Barley Salad

Roasted Chicken and Barley Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’10’, ’10 servings’]

A flavorful chicken barley salad packed with veggies, tender chicken, and barley. This hearty one-dish meal is both satisfying and perfect for any time of day.

Ingredients

• 1½ cups pearled barley
• 3¾ cups water
• ½ teaspoon salt
• 3 stalks celery (diced)
• 1 red onion (diced)
• 1 red bell pepper (diced)
• 1 English cucumber (diced)
• 2 bundles curly leaf parsley (chopped (about 3 cups chopped))
• 10 ounces cooked chicken (shredded or chopped; a rotisserie chicken works well)
• ½ cup fresh lemon juice
• 3 tablespoons honey
• 2 teaspoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup light olive oil

Instructions Salad

1. Combine the barley, water and salt in a large saucepan and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook for 35 to 50 minutes until the barley is tender. Let sit until cool. You can speed the cooling up by spreading the barley on a platter and putting it in the fridge.
2. In a large bowl combine the cooked barley with the chopped vegetables and chicken.

Dressing

1. Combine all of the ingredients in a jar, seal tightly and shake until well combined.
2. Stir the dressing into the salad.

33. Grilled Cauliflower Steaks

Grilled Cauliflower Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT14M · Total: PT24M · Yield: [‘4’, ‘4 people’]

Smoky, juicy cauliflower steaks – perfectly charred and finished with butter.

Ingredients

• 2 large heads cauliflower
• 1/4 cup olive oil
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 2 tablespoons butter
• fresh lemon wedges (optional)
• fresh parsley (chopped, for garnish)

Instructions

1. Trim leaves from cauliflower heads and slice off just enough of the stem so the head will sit flat.
2. Place one cauliflower head upright on a cutting board and starting at the center cut in half from the top straight down with a sharp knife. Cut 1 to 1 1/2 inch thick slices from each half, leaving the stem intact. Repeat with second cauliflower head so you have 4 equal steaks. (Reserve remaining cauliflower for another use. See recipe note #1)
3. Heat a gas or charcoal grill to medium.
4. Brush each side of cauliflower steaks with olive oil and season generously with salt and pepper.
5. Grill cauliflower steaks for 7 minutes on the first side to develop visible grill marks. Gently flip with tongs and grill 5 to 7 minutes more to your desired tenderness. During the last minute of grilling, top each steak with a pat of butter to melt into all of the crevices. Transfer to platter along with lemon wedges (optional), and garnish with parsley; serve immediately.

34. White Bean and Tuna Salad

White Bean and Tuna Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

An easy and healthy recipe for a White Bean and Tuna Salad that’s loaded with good for you ingredients that will help fill you up and keep you satisfied until your next meal.

Ingredients

• 4 cups mixed spring greens (or salad greens of your choice.)
• 1 15 ounce cannellini beans (or white kidney beans, rinsed and drained.)
• 1 6 ounce tuna packed in olive oil (drain the oil and reserve it for the salad dressing.)
• 1 tomato (chopped, or a handful of cherry or grape tomatoes)
• ¼ cup chopped red onion
• 3 tablespoons Parmesan cheese shavings (use a peeler to make thin Parmesan strips)
• chopped fresh parsley (optional)
• 3 tablespoons extra-virgin olive oil (plus the reserved oil from the canned tuna (should have 4 tablespoons of oil in total))
• 2 tablespoons freshly squeezed lemon juice
• ½ small garlic clove (crushed)
• salt and pepper to taste

Instructions Mediterranean Salad Dressing (Lemon and Olive Oil Dressing)

1. Combine the oil, lemon juice, crushed garlic, salt and pepper in a small bowl and whisk together. Or put all the ingredients in a small jar, cover it and give it a good shake. Reserve or refrigerate if not using right away.

White Bean and Tuna Salad

1. Add the salad greens to a bowl.
2. Top the greens with the white beans, tuna, tomatoes and red onion.
3. Sprinkle freshly chopped parsley and top with Parmesan shavings.
4. Add the dressing and toss the salad.
5. Serve immediately.

35. Taco Salad

Easy Taco Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

This Easy Taco Salad with Ground Beef is a quick and healthy weeknight dinner, with your favorite Tex-Mex ingredients and flavors. Customize the add-ins and toppings for a meal the entire family will devour.

Ingredients

• 1 pound ground beef
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 head of lettuce (romaine or iceberg), chopped
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• ½ medium red onion, diced
• 1 can (15 oz) corn, drained (try a fire roasted corn!)
• 1 can (15oz) black beans, rinsed & drained
• 1 large avocado, diced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Tortilla Strips
• Sour cream
• Salsa

Instructions

1. In a large skillet, brown the ground beef over medium-high heat until fill cooked, with no pink remaining. Drain any excess fat. Add the spices: chili powder, cumin, ancho chili powder, onion powder, and garlic powder. Stir to coat and season all of the ground beef, add ½ cup of water and continue cooking for a few more minutes until the water has cooked off.
2. Begin layering the salad in a large serving bowl, starting with the chopped lettuce. Then add the cheese, tomatoes, onion, corn, beans, and avocado before seasoning with salt and pepper.
3. Top with the ground beef and tortilla strips. Drizzle with sour cream and serve immediately.

36. Grilled Peach Salad with Berries

Grilled Peach Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This summer grilled peach salad is made with grilled sweet yellow peaches, blackberries, blueberries, feta, and homemade candied pecans. It’s drizzled with an easy honey balsamic dressing and served on a bed of mixed greens.

Ingredients

• 4 large fresh yellow peaches (ripe but still a bit firm)
• Olive oil (for brushing)
• ½ cup fresh blueberries
• ½ cup fresh blackberries
• 5 ounces mixed greens
• ½ cup crumbled feta cheese
• ¼ cup light brown sugar
• 1 cup pecans, halved
• 1 tablespoon water (plus more as needed)
• A pinch of salt
• 2 tablespoons balsamic vinegar
• ⅓ cup olive oil
• 1 clove garlic, finely minced
• 1 to 2 tablespoons honey (to taste)
• ½ teaspoon dijon mustard
• Salt and pepper (to taste)

Instructions

1. Make the candied pecans: Heat a small skillet over medium heat, and melt brown sugar with the water. Add the pecans plus a pinch of salt to the skillet. Stir to coat the pecans in melted sugar for about 2 minutes. Transfer to a plate and let it cool.
2. Make the balsamic dressing: In a mason jar, combine all dressing ingredients. Seal the mason jar with the lid and shake well until evenly combined. Adjust to taste as needed.
3. Cut the peaches: Slice the peach in half by running a sharp knife along its natural seam, rotating the peach around the pit as you cut. Twist the halves apart and remove the pit. Then, cut each half into thick-ish wedges.
4. Grill the peaches: Preheat grill to medium-high heat (it needs to be hot to minimize sticking) and oil the pan. Brush the peaches with oil as well. Grill each side for 2-3 minutes, undisturbed on each side, to allow grill marks to develop. Once ready, transfer to a plate. Tip: To flip the peaches, use a thin spatula and lift the peach from underneath to preserve the grill marks. Try not to use tongs.
5. Assemble and serve: On a large platter, arrange a bed of mixed greens. Top with the grilled peaches, blackberries, blueberries, candied pecans, and crumbled feta. Drizzle with the prepared honey balsamic vinegar to taste. Enjoy!

37. Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

38. Sheet Pan Lemon Garlic Shrimp with Asparagus

Sheet Pan Lemon Garlic Shrimp with Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 servings’]

This Sheet Pan Lemon Garlic Shrimp with Asparagus is the easiest and perfect weeknight dinner. The whole meal from prep to serving is 30 minutes! ⠓

Ingredients

• 1 pound fresh asparagus, trimmed
• 1 tablespoon extra virgin olive oil
• salt and pepper, to taste
• 1 pound wild-caught Gulf Shrimp, peeled and deveined
• 2 tablespoons unsalted butter, melted
• 3 – 4 cloves garlic, minced
• 1/4 teaspoon ground chipotle powder
• 2 large lemons
• 3 tablespoons fresh parsley, chopped

Instructions

1. Pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding. Place the baking sheet in the pre-heated oven and roast for 10 -12 minutes.
3. While the asparagus is roasting, add the peeled and deveined shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
4. Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
5. Remove the asparagus from the oven and add the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, and squeeze two of the lemon wedges over the top.
6. Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp tender and golden brown.
7. Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.

39. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

40. Melon and Prosciutto Salad with Mozzarella

Melon and Prosciutto Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 servings’]

Melon Caprese Salad is perfect for summer picnics, barbecues, and dinners al fresco!

Ingredients

• 1 cantaloupe (seeded and either sliced into cubes or scooped out into cute little melon balls)
• 1 package prosciutto (or 2 if you want more meat!)
• 1 pound mozzarella balls
• 2 tablespoons chopped fresh basil plus a few leaves for garnish
• 1½ tablespoons olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper

Instructions

1. Layer all ingredients onto a large serving plate or tray. I usually start with a layer of full basil leaves and prosciutto, then top with cantaloupe melon balls, sprinkle in the mozzarella balls in between cantaloupe, then fill in the gaps with more prosciutto.
2. Sprinkle chopped basil over the entire salad.
3. Drizzle olive oil over the entire salad.
4. Drizzle balsamic vinegar over the entire salad.
5. Lightly salt and pepper.
6. Using a spoon, gently toss main ingredients on top of the base layer all together so the cheese and melon balls all get a little bit of the olive oil, balsamic vinegar, basil.
7. Serve immediately, or refrigerate up to 2-3 hours before serving.

41. Grilled Chicken Thighs with Chimichurri

Grilled Chicken Thighs with Chimichurri is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Juicy, tender, grilled boneless skinless chicken thighs are served with a flavor-packed chimichurri sauce that is used as both a marinade and topping.

Ingredients

• 1/2 cup fresh cilantro (fresh)
• 1/2 cup fresh Italian parsley (chopped, fresh)
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 small shallot (peeled)
• 2 cloves garlic (peeled)
• 1/2 jalapeno pepper (seeded)
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon kosher salt
• fresh ground pepper
• 2 lbs boneless skinless chicken thighs*

Instructions

1. In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
2. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped.
3. Place the chicken in a baking dish, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the chicken completely. Marinate for 20 minutes to 24 hours in the refrigerator.
4. Take the chicken out of the fridge to warm up slightly while heating the grill to medium high. Cook the chicken about 5-6 minutes per side, until juices run clear.
5. Serve with extra chimichurri on the side.

42. Egg Roll in a Bowl

Egg Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘6’]

This Healthy Egg Roll in a Bowl has all of the great flavor of Egg Rolls, but it’s an Easy One Pan Meal without the grain wrapper!

Ingredients

• 1 1/2 pounds ground beef or sausage ((turkey, chicken or game meat can also be used))
• 2 medium onions ((finely chopped / minced))
• 1 1/2 tablespoons unrefined sesame oil ((use another oil for AIP))
• 1 1/2 teaspoons ginger ((powdered))
• 1/2 teaspoon black pepper ((omit for AIP))
• 1 teaspoon garlic granules ((or 4 cloves garlic, minced))
• 1/2 teaspoon salt ((or to taste))
• 1/16 teaspoon stevia extract ((optional – See Recipe Notes))
• 1/2 tablespoon crushed red pepper ((optional. Adjust to taste.))
• 2 tablespoons white wine ((omit or substitute more broth for AIP))
• 1/3 cup beef broth ((see vegan option above))
• 9 cups shredded cabbage ((see notes))
• 1 1/2 cups shredded carrot
• 4 teaspoons tamari ((or to taste – see substitute options above))
• green onion ((for garnish))
• cauliflower rice ((or rice))

Instructions

1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions, garlic, and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add tamari to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.
10. Garnish with green onions if desired.

43. Thai Chicken Salad with Peanut Dressing

Thai Chicken Crunch Salad (CPK Copycat recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 people’]

This Thai Chicken Crunch Salad is quick to put toss together and makes a healthy, satisfying meal!

Ingredients

• 3 cups green cabbage (thinly sliced)
• 1 cup red cabbage (thinly sliced)
• 1 cup carrots (shredded)
• 1 cup cooked boneless, skinless chicken breasts
• ½ cup red bell peppers (juliened)
• 3 green onion stalks (finely sliced)
• ¾ cup edamame
• ½ cup peanuts (lightly crushed)
• Optional: chopped cilantro or parsley for garnish
• 2 tablespoons creamy peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 teaspoons water
• 2 teaspoons soy sauce
• ½ tablespoon sugar
• 1 tablespoon sesame oil

Instructions To make the Thai Peanut Dressing

1. In a medium bowl, whisk together all ingredients until smooth. Set aside.

To make the salad

1. In a large bowl, toss together all ingredients.
2. Garnish with chopped cilantro or parsley
3. Drizzle Thai Peanut Dressing

44. Zucchini Spaghetti

Zucchini Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Yield: [‘4’, ‘4 people’]

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.

Ingredients

• 450 grams zucchini ((1 lb approximately))
• 1/2 cup raw cashews
• 1/2 cup hot water
• 3 tbsp olive oil
• 5 garlic cloves (peeled and chopped roughly)
• 1 cup finely chopped white onions
• 2 tsp coarsely crushed black pepper
• salt to taste
• 3 tbsp chopped parsley
• 15 fresh mint leaves
• 2 tbsp lemon zest
• 1 cup unsweetened almond milk
• 2 tbsp lemon juice (freshly squeezed)

Instructions Prep work

1. Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

1. Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
2. Now, add the finely chopped white onions along with salt and pepper.
3. Mix well. Continue to cook till the onions are soft and translucent.
4. Tip in the herbs and saute till they are wilted.
5. Add the lemon zest next and stir once to combine.
6. Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
7. Transfer the sautéed mixture to a blender. Drain the soaked  cashews and add them to the blender. Add the lemon juice to this.
8. Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

1. Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
2. Finish with a few grinds of whole black pepper and garnish with parsley before serving.

45. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

46. Seared Scallops and Spaghetti Squash

Low Carb Seared Scallops And Spaghetti Squash Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

A restaurant quality spaghetti squash recipe with seared scallops that looks and sounds fancy, but is so easy to make! From stove top to table top in 30 minutes!

Ingredients

• 1 lb U-10 scallops
• 1 large spaghetti squash
• 1/2 cup cherry tomatoes
• 1/4 cup maitake mushrooms*
• 2 cups baby spinach
• 1/4 cup panko
• 1/4 cup half and half
• 1/4 cup grated parmesan cheese
• 1/2 lemon, (juice)
• 1/4 cup fresh chopped parsley
• 1/2 tbsp minced garlic
• 1/2 tbsp dried thyme
• 1/2 tbsp dried oregano
• 1 tbsp unbleached flour
• 1/4 cup white cooking wine
• butter
• olive oil

Instructions Ingredient prep

1. Prepare the ingredients: cook the spaghetti squash (this post will give you step by step instructions), slice the tomatoes in half, and pull apart each mushroom “leaf”. This article does a great job of explaining how to prepare maitake mushrooms.
2. Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat. Add the panko and toast for 2-3 minutes, stirring constantly until lightly browned. Set aside.

Cream sauce

1. Melt 2 tbsps butter, garlic, white cooking wine, and lemon juice in a small sauce pan on medium-low heat, then slowly whisk in half and half, thyme, oregano, and flour. Stir constantly until fully combined and sauce has thickened. Then remove from heat and sprinkle in 1 tbsp of grated parmesan cheese, return the sauce to the burner and simmer until ready to use.

Scallops

1. Pat the scallops dry with a paper towel.
2. Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a large non-stick pan on high heat.
3. Add scallops to the pan, being careful not to overcrowd. Sear for 3-4 minutes on one side, then flip and finish searing for and additional minute. Immediately remove scallops from pan and transfer to a plate.

Bring it all together

1. Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes.
2. Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms and slowly mix in the cream sauce. Adjust the amount of cream sauce added to your liking.
3. Transfer scallops back to pan and garnish with toasted panko, parmesan cheese and fresh chopped parsley.

47. Baja Chicken Tacos

Baja Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’]

Baja Chicken Tacos are seasoned with Tajin spice and seared to perfection. Add fresh pico de gallo, avocado, cotija cheese, and creamy Baja sauce to make the best tacos you’ve ever tasted!

Ingredients

• 6 flour tortillas (street taco size (5 inches))
• 1 lb. chicken tenders
• 2 tsp. Tajin seasoning (ad)
• 1 cup tomatoes (diced)
• 1/2 cup cilantro (chopped and divided)
• 1 small onion (chopped)
• 1 avocado (diced)
• 1/2 cup red cabbage (diced)
• 1 cup cotija cheese (crumbled)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. fresh lime juice
• 1/4 cup fresh cilantro
• 1/2 tsp. Tajin seasoning (ad)

Instructions CHICKEN TACOS

1. Sear flour tortillas in a skillet over high heat to char, or hold them over an open gas flame for only a few seconds. Take care not to burn them. Wrap in foil to keep warm.
2. Sprinkle chicken with Tajin spice. Add olive oil to a medium hot skillet and cook chicken 5 to 7 minutes per side until done. Allow chicken to rest for 10 minutes while making toppings.
3. Chop tomatoes, half of the cilantro, and onion into small pieces for pico de gallo. Add to a small bowl.
4. Dice avocado and squeeze lime juice over it to keep it from browning.
5. Dice red cabbage into small bites.
6. Slice chicken into bite sized pieces.
7. To assemble tacos, add several spoonfuls of chicken to a warm tortilla. Top with pico de gallo, avocado, cilantro, cabbage, Baja sauce and cotija cheese.

BAJA SAUCE

1. Mix mayonnaise, sour cream and lime juice in a blender. Pulse until smooth.
2. Fold in cilantro and Tajin seasoning. Pulse a few times and pour into a bowl.
3. Drizzle over tacos.

48. Poke Bowl

Poké Bowl (With Spicy Mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘3’, ‘3 people’]

Are you ready to take your taste buds on a journey? Look no further than this delicious poke bowl recipe. This dish is a perfect balance of flavors, textures and nutrients. The star of the dish is the marinated ahi tuna, which is cubed and tossed in a marinade made of soy sauce, sesame oil, rice vinegar, ginger and red pepper flakes. This recipe is perfect for a light lunch or dinner, and it’s also a great option for meal prepping. It’s easy to make, and it’s packed with flavor and nutrients. So, let’s get started and create a poke bowl that will make your taste buds sing!

Ingredients

• 1 lb Ahi tuna (cut into small cubes)
• ¼ C soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp ginger (freshly grated)
• 2 tsp rice vinegar
• ¼ tsp red pepper flakes
• ¼ C mayonnaise
• 1 tsp sriracha (*see notes)
• 2 C cooked sushi rice (*see notes)
• 2 tbsp furikake
• 1 avocado
• ¼ C green onion (sliced)
• ¼ C cilantro (chopped)
• ¼ C toasted sesame seeds

Instructions

1. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, ginger, and red pepper flakes.
2. Add the cubed tuna to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. In another small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo.
4. Cook sushi rice according to package instructions, and fluff with a fork.
5. Place a serving of sushi rice in the bottom of a bowl.
6. Drain the marinated tuna and add it on top of the rice.
7. Sprinkle furikake seasoning over the tuna.
8. Top with avocado slices, green onions, cilantro, and sesame seeds.
9. Drizzle spicy mayo over the top.
10. Serve and enjoy!

49. Chimichurri Steak Bowl

Chimichurri Steak Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

When you want something delicious as it is easy then you have to try these chimichurri steak bowls. Flank steak, quick pickled onions, feta, cherry tomatoes, and homemade chimichurri top a bowl of quinoa for a healthy and crave worthy lunch or dinner.

Ingredients

• 1 1/2 cup uncooked quinoa
• 3 cups vegetable stock
• 1/2 t. kosher salt
• 1 red onion, thinly sliced
• 1/3 cup water
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 t. kosher salt
• 1.5 lb flank steak
• kosher salt
• black pepper
• onion powder
• garlic powder
• 3/4 cup loosely packed cilantro
• 3/4 cup loosely packed parsley
• 1/2 lemon, juiced
• 1 garlic clove
• 4 tbsp olive oil
• 6 oz. crumbled feta cheese
• 1 pint cherry tomatoes, quartered
• cooked quinoa (see above)
• sliced flank steak (see above)
• chimichurri sauce (see above)
• pickled onions (see above)

Instructions

1. Remove flank steak from the refrigerator and place on a sheet pan. Move one of the racks from the oven to the top position. Preheat the oven to 350 degrees Fahrenheit.
2. Place the red onions in a medium bowl and bring all the other ingredients to a boil in a small saucepan. Carefully pour mixture over onions and let sit for 30 minutes.
3. In a small saucepan add the quinoa, vegetable stock, and kosher salt. Stir once and then bring to a boil. Once it reaches a boil turn heat down to medium low and let cook until all the liquid has been absorbed and quinoa is fluffy – around 18 to 22 minutes. Remove from heat and set aside.
4. Meanwhile, make the chimichurri sauce. In a small food processor combine the parsley, cilantro, garlic, lemon, and half the olive oil. Process really well and then add the remaining 2 tbsp of olive oil and process until smooth and bright green. Set aside.
5. Rub olive oil onto both sides of the flank steak and season liberally with kosher salt, black pepper, onion powder, and garlic powder. Turn the broil setting on high and put the sheet pan with the steak on the top rack.
6. For medium: Broil the first side for 6 minutes and then carefully remove the pan from the oven and use tongs to flip the steak over. Broil for 5 minutes on the other side. For medium rare: Broil the first side for 4 minutes and then carefully remove the pan from the oven and use tongs to flip the steak over. Broil for 4 minutes on the other side.
7. Transfer the flank steak to a cutting board and let it rest for 10 minutes before slicing it against the grain.
8. Assemble the bowls: Divvy the quinoa up between four bowls. Top with quartered cherry tomatoes, pickled red onions, feta cheese, sliced flank steak and chimichurri sauce.
9. Enjoy immediately.

50. Zucchini Stir Fry

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

51. Veggie-Filled Mediterranean Cucumber Salad with Lemony Dressing

Veggie-Filled Mediterranean Cucumber Salad with Quinoa and Pine Nuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT15M · Total: PT55M · Yield: [‘6’]

This healthy cucumber Mediterranean salad is filled with fresh vegetables, protein-rich quinoa, cannellini beans, and pine nuts, all topped with a flavorful smooth lemony dressing. You’ll make this tasty, colorful, protein-filled Mediterranean salad again and again!

Ingredients

• ½ cup quinoa (dry)
• 1 cup water
• ½ cup pine nuts
• 2 cups baby spinach (washed and chopped)
• 2 cups cucumber (diced)
• 1 cup cherry tomatoes (cut in half)
• ⅔ cup red onion (diced)
• ½ cup kalamata olives (chopped)
• ¼ cup parsley (chopped)
• 15 ounces cannellini beans (drained)
• 1 avocado (diced)
• ¼ cup olive oil
• ¼ cup lemon juice (from two lemons)
• 2 cloves garlic (minced finely)
• 1 Tablespoon agave
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon za’atar
• optional more salt and pepper to taste.

Instructions

1. Rinse the quinoa before cooking. This is a step you should not skip. (See blog post above.) In a small saucepan, add the rinsed quinoa and water. Cover with a lid and bring to a boil on high. Reduce heat to low and continue cooking for 15 minutes. Remove from heat. Keep the lid on and let stand for 5 minutes till the water has all absorbed. Drain any excess water.
2. While the quinoa is cooking, you can toast the pine nuts. This is an optional step but really brings out the flavor. You must attend to the pine nuts while they are toasting or they will burn. If you can’t do this then skip the toasting! Add the pine nuts to a medium skillet. You won’t add oil. Turn the heat to medium-low and cook them, stirring constantly until they’re lightly browned. As soon as they have turned light golden brown, immediately dump the pine nuts out of the hot skillet to stop the cooking process. Set aside.
3. While the quinoa is cooking and cooling, drain the beans, wash and chop the baby spinach leaves, and dice the tomatoes, red onion, and cucumber. Save dicing the avocado till just before serving.
4. Place the cooked quinoa in a large salad bowl and allow to cool somewhat.
5. While the quinoa is cooling, make the lemon dressing. Whisk together the lemon juice, olive oil, minced garlic, agave, salt and pepper, and za’atar. See notes.
6. Place all the ingredients except for the diced avocado into the salad bowl along with the cooked quinoa. Toss together with the vinaigrette.
7. Dice and add the avocado right before serving. See notes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.