Let us meal-plan for you so you have more time for fun! Here's a dinner plan you'll want to keep in the rotation all summer: five nights of meals that won't heat up the kitchen. These healthy recipes can all be ready to eat in under 25 minutes, hardly enough time for your hungry family to get their whine on. Monday night, roll up an easy Creamy Avocado & White Bean Wrap and dinner is ready. We planned salads for midweek and sandwiches for Friday, so while your week will be packed with plenty of tasty, vegetable-filled meals, your schedule should be looking a bit less cluttered. And you get all that without turning on the oven once.
—Wendy Ruopp, Managing Editor
White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.
Look for frisée, a light-green chicory with frilly leaves, for this dinner salad. Its sturdy texture and slightly bitter flavor hold up well when tossed with the smoky, creamy tomato dressing. This is a great salad for summer, when fresh corn is at its best. We call for store-bought croutons in this recipe to keep it quick, but if you have the time and extra bread you can make your own.
Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread.
Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.