As we roll into the last few days of August, I’m pulling out a whole slew of recipes that celebrate summer…with one back-to-school favorite in the mix, too. Enjoy!
These aren’t just for summer, but it is nice to have a no-cook supper this time of year. They’re paired with a barely spicy peanut sauce, which makes them a bit more filling. I also like to assemble a quick side of sliced cucumbers with a splash of rice vinegar. If you want to share the work of assembling the rolls, set it up DIY style and let everyone make their own.
Blended beef and mushroom burgers are a lighter fix to quench your burger craving. Just add your favorite bun and any toppings, maybe with this summer potato salad on the side. I’ll be posting a demo of how these burgers are done over on Instagram this Wednesday, so tune in there.
Built on a foundation of summer produce, now is a great time to make this simple enchilada casserole. I call it “lazy” because you layer all of the ingredients instead of rolling up each individual enchilada. Any Mexican sides are fair game: sour cream, guacamole, pinto beans, extra salsa. A salad on the side adds nice crunch.
I’m crazy about these chicken kebabs, which are tender and tasty thanks to a fabulous yogurt marinade. The chicken gets threaded onto skewers and can be done under a broiler instead of a barbecue if you prefer. The Middle Eastern flavors of the dish are a nice match for this Quinoa Tabbouleh.
Even though you can buy eggplant year-round, it’s never better than it is during the summer. It’s also excellent in these vegetarian meatballs paired with homemade or store-bought marinara sauce. Heat up a baguette to set on the table for sopping up all the goodies.
The farmers’ market is teaming with local berries and this is one delicious way to enjoy them. It’s a pretty presentation and means you get a little bit of everything in each bite.
Since we’re in the swing of back-to-school, I figure it’s a good time to break out the snack bars. These are SO GOOD, especially with a glass of cold milk.
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Summer Rolls with Peanut Dipping Sauce
3 ounces thin rice vermicelli noodles
1 cup coarsely grated carrots
1 cup mung bean sprouts
8 ounces medium peeled, deveined cooked shrimp
2 avocados
1/2 English cucumber
Several sprigs fresh mint leaves
Several sprigs fresh cilantro leaves
Ten 8 to 9-inch rice paper sheets
1/3 cup unsweetened creamy peanut butter
1 1/2 teaspoons soy sauce
2 teaspoons honey
1 small clove garlic
1-2 squirts Sriracha
Beef and Mushroom Blended Burger
1/3 pound cremini or white button mushrooms
3/4 pound lean ground beef
Four whole grain Flatout Foldits (or favorite burger buns)
Lazy Girl’s Enchilada Pie
2 teaspoons extra-virgin olive oil
1 small red or yellow onion
2 medium zucchini
2 ears corn or 1 1/2 cups frozen corn
1 lime
Nine 6-inch corn tortillas
One 15-ounce can low- or non-fat refried black or pinto beans
One 15-ounce can mild green enchilada sauce
2 cups coarsely grated Monterey Jack or Cheddar cheese (6 ounces)
Grilled Chicken Kebab Wraps
1 1/2 pounds boneless, skinless chicken breasts
1 1/2 cups plain non-fat or low-fat yogurt
2 large cloves garlic
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
2 large handfuls hearts of Romaine lettuce
1/4 cup fresh mint
1 cup cherry tomatoes
1 cup English or Persian cucumbers
1/2 red onion
1 lemon
1 tablespoon extra-virgin olive oil
6 multi-grain Flatout flatbreads
Eggplant Meatballs with Tempeh in Tomato Sauce
1 1/2 pounds eggplant
6 ounces tempeh
1/2 cup panko breadcrumbs
1/2 cup shredded Pecorino cheese or vegan Parmesan
1/3 cup dried currants
3 tablespoons pine nuts
2 tablespoons finely chopped fresh mint
1 tablespoon extra-virgin olive oil
Yogurt Parfait on a Plate
(1 serving, scale up as needed)
2/3 cup plain Greek Yogurt
1/4 cup granola
1/2 heaping cup blueberries
2 dates
1 to 2 teaspoons honey
No-Bake Almond Butter Bars with Dark Chocolate
1 cup smooth, unsweetened, natural almond butter
1/2 cup maple syrup
2 teaspoons vanilla extract
2 1/2 cups old fashioned rolled oats
1/2 cup sliced almonds
1/3 cup dried tart cherries (or dried cranberries)
1/4 cup hulled hemp seeds
1/4 cup cacao nibs
source https://betterweightloss.info/weeknight-rescue-august-2020-week-35/
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