Now that the weather has warmed up, I’m looking for lighter meals. I don’t like to cook much in the summer, and I don’t like a lot of hot, heavy foods that will weigh me down. But I need something that will give me more energy because I’m a LOT more active in the summer. I like fresh veggies, but I don’t want to eat salad or fruit salad every day.
What are some good, light (as in unheavy), cold, healthy meals that I can make using lots of fresh veggies? Pasta salads, cold soups, etc, would be wonderful.
And I hate raw onions.
These all sound so good! Can’t wait to try them. My stomach is growling already.
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glitz_and_glitter - said
April 8 2011 @ 21:26
Really the options are endless. One of the easiest and most versatile is a pasta salad. Throw some of your favorite chopped veggies with some cold cooked pasta, fresh herbs and a vinagarette salad dressing. Experiment with different veggies, herbs and dressing to switch it up. That’s the best part of cooking, experimenting to find some new favorites. You can even toss some cold chicken , tuna or beans into the pasta salad. Fruit salads are great too. Mix together equal parts of honey and lime juice and toss with your fave cut up summer fruits. Also, anything in a tortilla is light and portable so you can take it on the run for all your summer adventures! Even a little cheese and some chicken in a tortilla can be filling but light. Buy a rotisserie chicken at your local grocery store and remove all the skin and chicken from the bones and refrigerate the chicken. You can get quite a few toss n serve(or roll n serve) meals out of one chicken.
vibrant - said
April 8 2011 @ 21:26
Here’s a recipe I’ve been saving and MUST make this summer. It seems like a lot of prep but I plan to make the sauces ahead of time and then it shouldn’t be too bad. I’ve had this at the cheesecake factory and it’s so incredible tasting. Light, delicious, cooling, lots of veggies, various flavors…yummmmm
http://meemoskitchen.blogspot.com/2008/02/cheesecake-factory-thai-lettuce-wraps.html
Amber - said
April 8 2011 @ 21:26
Ingredients:
1/2 (12 oz.) pkg. lemon pepper penne pasta
1/2 (12 oz.) pkg. tomato basil penne pasta
1 pound ham, diced
1 pound asparagus, cut in 1" pieces
2 medium red bell peppers, seeded and chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and white pepper, to taste
Directions:
Prepare the pasta according to the cooking instructions on the package. Cook each type separately to keep flavors distinct. Chill the pasta in a colander under cold running water. Reserve enough cooking water from the lemon pepper pasta to cook the asparagus. Chill the cooked asparagus. Toss all together, adjusting the seasoning with salt and pepper.
Its a lovley light pasta dish
Anita F - said
April 8 2011 @ 21:26
tuna macaroni salad made w whole wheat pasta and half mayo and half sour cream to save on the fat. devilled eggs. brushetta, chicken salad sandwiches, shrimp scampi, veggie and fruit dips. u can make a chunky veggie dip with cream cheese, lemon juice, chopped up celery,carrots and peppers. u can make veggie stir fry’s
Lynn - said
April 8 2011 @ 21:26
Gazpacho is awesome when it gets really hot out. Use thinly sliced green onion tops instead of regular onion if you’re not an onion keener.
Pasta and veggies is ridiculously easy. I’ve been experimenting with it as a way to boost the veggies and reduce the pasta I consume. And who needs a recipe? Use any pasta you have handy, use any combo of veggies you feel ambitious enough to try. Carrots, onions, celery, peppers, peas, green beans, broccoli, spinach and sundried tomato all work fabulous. Stir fry some of the harder veggies and onions in a little bit of EVOO and lots of garlic. Add the softer stuff like peas, spinach and broccoli towards the end. Mix a small quantity of pasta in with all of it Garnish with a lil grilled chicken if you so desire and some parmesan cheese.
I’ve been fooling around with some asian themed cooking as well… ginger pork is SO ridiculously easy and quick to make, just grate a bunch of fresh ginger into a bowl with some soy sauce, use that to marinate strips of pork (you CAN use tenderloin but I find that the cubed pork leg works just fine too, just cut it a bit smaller). Marinate all your pork for 10-20m, then quick fry it. You can either serve it as is with white rice and steamed veggies or make stir fry with it.
rw - said
April 8 2011 @ 21:26
Smoked Paprika Gazpacho
one 28*ounce can diced fire roasted tomatoes
3 cups vegetable broth
1 cup V8
2 slices white bread, torn
4 small ribs celery chopped
1 red onion chopped (sorry, maybe you could leave it out)
3 roasted red peppers, chopped
1/2 English cucumber, chopped
1 clove garlic, grated
2 tablespoons sherry vinegar
juice of 1 lemon
2 tablespoons olive oil
2 teaspoons hot pepper sauce
2 teaspoons sweet smoked paprika
salt and pepper
using a food processor, process one-third of all the ingredients, except salt and pepper. transfer to a pitcher. repeat in 2 more batches. Stir, then season with salt and pepper. Can be served with cooked and chilled shrimp for dipping.
Brandi - said
April 8 2011 @ 21:26
Pico de gallo with a twist (Is really good served on shredded lettuce as a salad or with fish…even with steak or grilled chicken)
3 roma tomatoes diced in tiny pieces
1/2 cucumber diced in tiny pieces
1/2 small white onion diced finely
1/2 small bunch cilantro minced
3 radishes diced in tiny pieces
1 avacado diced in tiny pieces
1 jalapeno minced
Juice of 1 lime
1 tsp salt
Mix all together….taste and add more salt if needed. Let sit at room temperature until the rest of your meal is ready (about 15 minutes)
Also for variations
You can cook 1/2 lb baby shrimp in the juice of 6 limes for 2 hours. Drain and add to the pico de gallo.
Or buy precooked and peeled shrimp. Add them to the pico de gallo along with
4 cups clamato or V-8 preferrably clamato
1/4 tsp ground cumin
1/4 tsp black pepper
2 tsp hot sauce
Mix all together and chill for 30 minutes to 2 hours. Enjoy with tortilla chips or saltine crackers
mamaflutey - said
April 8 2011 @ 21:26
Marinated Olives
1 can (6oz) pitted ripe olives, drained
Greek, Italian, Spanish or French seasonings* See below
Chunked mozza cheese, to taste, optional.
Mix Olives & seasonings. Refrigerate 2 hours or over night. Stir in chunks of fresh mozzarella cheese, if desired.
Seasonings
Greek
2 TB olive oil, 1 TB each fresh lemon juice & red wine vinegar & 1 ts dried oregano leaves.
Italian 2 TB olive oil, 1 clove minced garlic, 1/2 ts dried basil leaves & 1/4 ts crushed red pepper.
Spanish 2 TB olive oil, 1 TB red wine vinegar, 1 clove minced garlic, 2 ts finely chopped chives & 1/4 ts each ground red pepper & paprika
French 2 TB olive oil & 2 cloves minced garlic.
**Try 2 teaspoons dried oregano; 2 teaspoons balsamic vinegar; 1 tablespoon olive oil; 1/4 teaspoon salt; 1 pinch ground black pepper.
Toss olives with seasonings. Let sit for a minute or two to let flavors develop. Enjoy.
Parsleyed carrots – can use thinly sliced raw carrots…
(pennies for your thoughts?)
Toss 1lb sliced, cooked carrots with 1-2 TB butter, 1 TB lemon juice, 2 TB finely chopped fresh parsley (or about 2 ts of dried)
Play the "a penny for your thoughts" game with your child. Every time your child eats a carrot slice, a penny, you have to tell him one of your thoughts "I think you’re great’ ‘i’ll always love you’ and every time you eat a penny, your child has to tell you his thought.
Special Green Beans
For a great side dish put
2 cans of Green Beans
2 Tbsp of butter
1 cup of cashews
1/2 cup of honey
1/4 cup of water
in a cassorole dish. Stir well to coat the beans. Bake in oven at 350 for 30 minutes. Stir before serving.
Italian Vegetable Toss
2 medium zucchini, sliced
2 medium yellow squash, sliced
10 mushrooms, quartered
1 TB Margarine, diced
1 TB basil leaves
¼ ts black pepper
Wax paper
2 tomatoes, cut in 8 wedges
¼ C shredded parmesan cheese
In a shallow 2 quart microwave safe casserole, place zucchini, yellow squash, mushrooms, margarine, basil & pepper. Cover with a sheet of wax paper, microwave on HIGH until squash is crisp tender, 8 -10 min, rotating halfway through cooking time. Add tomato wedges & sprinkle with cheese. Microwave on HIGH 2-3 more minutes.
Momma Love - said
April 8 2011 @ 21:26
Veggie Pizza: (with crescent rolls)
We make this every summer, great as a snack. YUM
You can use any veggies your heart desires.
Something you can make for fruit would be,
Fruit Dip:
1 big jar of marshmallow fluff
2 pkgs cream cheese (if you want light cream cheese that will work as well)
and a T. of tang (dry) juice mix
mix all together until smooth, and have with ANY fruit.