4 Meals Anyone Can Make



9 No-Cook Summer Recipes You'll Love

Shrimp Salad–Stuffed Tomatoes
shrimp salad stuffed tomatoes
David Prince

PREP TIME 20 minutes
MAKES 4 servings

¾ lb peeled, cooked rock shrimp, cut in ½" pieces (here's what you need to know before you buy shrimp)
1 c chopped fennel bulb
Juice from ½ lemon
⅓ c reduced-fat mayonnaise
Pinch of salt
Pinch of pepper
4 lg yellow or red tomatoes
4 leaves Bibb lettuce
4 fennel fronds (garnish)

1. COMBINE shrimp, fennel, lemon juice, mayonnaise, salt, and pepper to moisten in medium glass bowl.
2. SLICE ½" from stem ends of tomatoes. Hollow out each tomato with spoon by removing seeds and some of the flesh.
3. MOUND shrimp salad into tomatoes. Place each tomato on lettuce leaf, garnish with fennel frond, and serve.

NUTRITION (per serving) 210 cal, 20 g pro, 14 g carb, 9 g fat, 1.5 g sat fat, 135 mg chol, 4 g fiber, 330 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Scallop Seviche with Crunchy Corn Relish
Scallop Seviche
David Prince

Scallop Seviche

PREP TIME 15 minutes
CHILLING TIME At least 1 hour (up to a day)
MAKES 4 servings

½ lb bay scallops (or sea scallops, cut into ¼"-thick rounds)
3 Tbsp finely chopped red onion
1 med jalapeño chile pepper, seeds removed, finely chopped (wear plastic gloves when handling)
Juice from 4 limes
½ c roughly chopped cilantro leaves
1 sm mango, peeled, pitted, and chopped

1. MIX scallops, onion, pepper, and lime juice in medium glass bowl. Cover and refrigerate at least 1 hour.
2. REMOVE scallop mixture from refrigerator. Drain juice and discard. Mix in cilantro and mango. Divide seviche into 4 portions and serve with Crunchy Corn Relish (recipe below).

NUTRITION (per serving) 100 cal, 10 g pro, 14 g carb, 0.5 g fat, 0 g sat fat, 20 mg chol, 1 g fiber, 240 mg sodium

Crunchy Corn Relish

PREP TIME 16 minutes
MAKES 4 servings

1 c fresh corn kernels (about 2 sm ears)
½ sm jicama, peeled and finely chopped (about 1¼ c)
2 scallions, sliced
Juice from 1 lime

COMBINE corn, jicama, and scallions in medium serving bowl.  Toss with lime juice and season with salt and pepper to taste. Serve with Scallop Seviche. (Got extra kernels? Check out these 12 crazy-good fresh corn recipes.)

NUTRITION (per serving) 50 cal, 2 g pro, 12 g carb, 0 g fat, 0 g sat fat, 0 mg chol, 1 g fiber, 150 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Honeydew and Blueberry Freeze
Honeydew and Blueberry Freeze
David Prince

PREP TIME 12 minutes
CHILLING TIME 2 hours
MAKES 4 servings

1 c honeydew melon chunks
2 tsp fresh mint leaves + additional for garnish
16 oz fat-free plain Greek yogurt 
3 Tbsp sugar
1 c blueberries

1. PLACE melon, mint, 1 cup of the yogurt, and 1 tablespoon of the sugar into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining 1 cup yogurt, and remaining 2 tablespoons sugar and transfer to another plastic container.
2. FREEZE purees for 2 hours, stirring every 30 minutes to break up ice crystals.
3. REMOVE from freezer a few minutes before serving. Spoon mounds of each frozen puree into 4 glass dessert cups or wine glasses and garnish with mint leaves. If purees are too firm to serve, microwave on medium power to soften slightly, about 10 seconds. (These 5 slimming, homemade ice pops will cool you off fast.)

NUTRITION (per serving) 140 cal, 8 g pro, 28 g carb, 0 g fat, 0 g sat fat, 5 mg chol, 1 g fiber, 120 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Plum and Nectarine Trifle
Plum and Nectarine Trifle
David Prince

PREP TIME 35 minutes
STANDING TIME 30 minutes
CHILLING TIME 4–24 hours
MAKES 6 servings

3 plums, pitted and thinly sliced
2 nectarines, pitted and thinly sliced
¼ c honey
1 Tbsp raspberry or white balsamic vinegar
8 oz low-fat vanilla yogurt
8 oz part-skim ricotta cheese
10 oz fat-free loaf cake (we used Entenmann's) or angel food cake, cut into ½" slices
¼ c slivered almonds

1. TOSS plums and nectarines with honey and vinegar and let stand 30 minutes at room temperature, stirring once or twice, in medium bowl.
2. WHISK yogurt and cheese until smooth in small bowl.
3. BUILD trifle in 2-quart clear-glass serving bowl: Line bottom of bowl with half of the cake. Sprinkle on some of juice from fruit. Spread half of the fruit over cake in a layer. Sprinkle on half of the almonds. Spoon on half of the yogurt mixture.
4. USE remaining cake to make a second layer. Top with remaining fruit. Spoon on remaining yogurt mixture to cover fruit. Decorate top of trifle with remaining almonds.
5. COVER and refrigerate 4 to 24 hours before serving.

NUTRITION (per serving) 300 cal, 10 g pro, 58 g carb, 5 g fat, 2 g sat fat, 15 mg chol, 3 g fiber, 280 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Panzanella (Tomato and Bread Salad)
Panzanella (Tomato and Bread Salad)
David Prince

PREP TIME 20 minutes
STANDING TIME 20 minutes
MAKES 4 servings

3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, minced
¾ lb day-old crusty Italian bread (about ¾ loaf), cut into 1½" cubes (see note)
1 c roughly chopped tomatoes (about 1½ whole)
½ sm sweet white onion, thickly sliced
½ c fresh basil leaves
¼ c chopped fresh mozzarella cheese  
3 sm tomatillos, peeled and finely chopped

1. COMBINE oil, vinegar, garlic, and freshly ground black pepper to taste in large bowl. Add bread, tomatoes, onion, basil, and cheese. Toss to coat. Let stand 20 minutes at room temperature. 
2. TOSS again, scatter tomatillos on top, and serve. (Here are 17 more delicious recipes with fresh tomatoes.)

NUTRITION (per serving) 400 cal, 10 g pro, 54 g carb, 16 g fat, 3.5 g sat fat, 5 mg chol, 4 g fiber, 560 mg sodium

Note: If day-old bread is not available, spread cubes on tray in single layer and allow to dry 2 to 4 hours.

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Rice Noodles with Beef & Peanut Sauce
Easy summer dinners
Philip Ficks

Thanks to cabbage, this dish packs a cancer-fighting punch. (Keep the cabbage love going with these 5 tasty cabbage recipes.)

PREP TIME15 minutes
TOTAL TIME25 minutes
SERVINGS4

4 oz rice noodles 
¼ c creamy peanut butter 
3 Tbsp rice vinegar
2 Tbsp reduced-sodium soy sauce
1 Tbsp grated fresh ginger
1 Tbsp dark sesame oil
½ to ¾ tsp crushed red-pepper flakes
½ lb thickly sliced reduced-sodium deli roast beef, sliced into strips
3 c shredded Napa cabbage (about ¼ head)
1 c snow peas, trimmed and halved
2 scallions, chopped
¼ c chopped roasted peanuts

1. SUBMERGE and soak noodles in hot water 10 to 12 minutes.
2. WHISK peanut butter, vinegar, soy sauce, ginger, oil, and red-pepper flakes in small bowl.
3. TOSS with drained noodles, beef, cabbage, and peas.
4. TOP with scallions and peanuts.

NUTRITION (per serving) 395 cal, 24 g pro, 37 g carb, 4 g fiber, 4 g sugars, 19 g fat, 3.5 g sat fat, 384 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Hummus, Pickled Pepper, and Avocado Wraps
Hummus, Pickled Pepper, and Avocado Wraps
Philip Ficks

Who needs meat? Hummus and avocado provide a dose of filling plant-based protein. (Making your own hummus is easier than you think! Try these 4 easy recipes.)

PREP TIME15 minutes
TOTAL TIME20 minutes
SERVINGS4

1 c hummus
3 Tbsp harissa
4 lg (10") multigrain tortillas 
2 c sprouts (about 2½ oz)
1 avocado, sliced into wedges
½ sm red onion, thinly sliced
½ cucumber, sliced into matchsticks
⅓ c thinly sliced pickled Peppadew peppers (found near olives or in salad bar in store)
¼ c sliced radishes

1. STIR together hummus and harissa in small bowl. Divide among tortillas and spread in even layer.
2. TOP with sprouts, avocado, onion, cucumber, peppers, and radishes.
3. ROLL up tortillas and slice each wrap in half before serving.

NUTRITION (per serving) 452 cal, 12 g pro, 61 g carb, 9 g fiber, 7 g sugars, 18.5 g fat, 3 g sat fat, 694 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Tuna and Carrot Salad Sandwiches
Tuna and Carrot Salad Sandwiches
Philip Ficks

Move over, salmon. Sustainable tuna is rich in omega-3s: A sandwich has a whopping 1,100 mg. (You can also give one of these 7 super summer sandwiches a try.)

PREP TIME15 minutes
TOTAL TIME20 minutes
SERVINGS4

2 cans (5 oz each) pole-caught water-packed white tuna 
2 sm carrots, shredded
1 c finely diced Granny Smith apple (about ½ apple)
¾ c fat-free Greek-style yogurt
¼ c raisins
¼ c chopped fresh parsley
1 sm shallot, finely diced
3 Tbsp mayonnaise
2 Tbsp apple cider vinegar
4 tsp Dijon mustard
1 whole wheat baguette, cut into 4 pieces
4 leaves butter lettuce

1. COMBINE drained tuna, carrots, apple, yogurt, raisins, parsley, shallot, mayonnaise, and vinegar in medium bowl.
2. SPREAD thin layer of mustard over each piece of toasted baguette.
3. TOP with 1 lettuce leaf and scoop of tuna-carrot salad. Sprinkle with salt and pepper to taste.

NUTRITION (per serving) 369 cal, 29 g pro, 46 g carb, 4 g fiber, 14 g sugars, 7.5 g fat, 1 g sat fat, 803 mg sodium

Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Mediterranean Chicken Salad
Mediterranean Chicken Salad
Philip Ficks

Fun fact: Per calorie, kale contains more iron than beef. (Speaking of our favorite green, check out the new love child of kale and Brussels sprouts: kalettes.)

PREP TIME15 minutes
TOTAL TIME20 minutes
SERVINGS4

¼ c fresh lemon juice or red-wine vinegar
¼ c extra virgin olive oil
1 Tbsp chopped fresh oregano
2 oz baby kale or mesclun mix (3 cups)
½ rotisserie chicken, shredded (about 2 cups)
1 c canned lentils (6 oz), drained and rinsed
½ pt cherry tomatoes, halved
½ sm red onion, thinly sliced
½ sm cucumber, largely diced
½ c crumbled pita chips
3 Tbsp crumbled feta

1. WHISK lemon juice, oil, oregano, and a pinch each of kosher salt and black pepper in small bowl.
2. TOSS with kale, chicken, lentils, tomatoes, onion, and cucumber.






Video: Indoor BBQ Recipes

9 No-Cook Summer Recipes Youll Love
9 No-Cook Summer Recipes Youll Love images

2019 year
2019 year - 9 No-Cook Summer Recipes Youll Love pictures

9 No-Cook Summer Recipes Youll Love advise
9 No-Cook Summer Recipes Youll Love advise photo

9 No-Cook Summer Recipes Youll Love pictures
9 No-Cook Summer Recipes Youll Love photo

9 No-Cook Summer Recipes Youll Love 9 No-Cook Summer Recipes Youll Love new pics
9 No-Cook Summer Recipes Youll Love new foto

pictures 9 No-Cook Summer Recipes Youll Love
photo 9 No-Cook Summer Recipes Youll Love

Watch 9 No-Cook Summer Recipes Youll Love video
Watch 9 No-Cook Summer Recipes Youll Love video

Discussion on this topic: 9 No-Cook Summer Recipes Youll Love, 9-no-cook-summer-recipes-youll-love/
Communication on this topic: 9 No-Cook Summer Recipes Youll Love, 9-no-cook-summer-recipes-youll-love/ , 9-no-cook-summer-recipes-youll-love/

Related News


Tag: braid
Airborne tablets scam costs company 22 million: A scambuster update
10 Chic Table Lamps, All Under100
CPAP Mask Not a Prescription for Heart Troubles
25 Cookie Cutters That Will Blow Your Mind
Oblix, Level 32, The Shard
Men Shearling Jacket Outfits-22 Ways To Wear Shearling Jacket
North Korea has secret ballistic missile bases hidden in the mountains
If the moon is in Earths shadow, how can we still see it
4 Exercises to Beat Post-Baby Weight Gain
See by Chloé Pre-Fall 2019 Collection
18 Gorgeous Graduation Hairstyles to Pair with Your Cap and Gown



Date: 11.12.2018, 01:06 / Views: 41551