Brace yourself! Summer is here.
You know what’s going to happen. It’s going to be blazing hot and the last thing you’ll want to do is cook. For our family a lot of times that means we end up eating pizza at 10 pm when it finally cools off enough for us to realize we are starving. While pizza always tastes good it’s not part of a healthy lifestyle (especially at 10 pm!). My solution? Plan ahead! The grill and salads are this girl’s best friend for summer dinners. Here are a few of my family’s favorites. Enjoy!
GRILLED FOIL PACKET TILAPIA WITH PESTO VEGGIES
Preparation 00:05 Cook Time 00:10
This recipe for Grilled Foil Packet Tilapia with Pesto Veggies is perfect for a summer dinner! It's quick, easy and healthy, plus cleanup is a breeze!
4-6 cups chopped summer vegetables (I used zucchini, peppers, yellow squash, corn, and cherry tomatoes)
¼ cup pesto (homemade or store bought)
1-pound tilapia filets, fresh or frozen)
4 lemon slices
salt and pepper, to taste
Preheat grill to medium (about 400 degrees).
In a bowl, combine vegetables and pesto and stir until well coated.
Divide vegetable mixture between 4 large sheets of foil.
Top each pile of veggies with a piece of tilapia.
Add a slice of lemon and sprinkle with salt and pepper.
Fold sides of foil up to meet in the middle and fold closed, then fold in sides to seal foil packets.
Add foil packets to grill and cook for approximately 10 minutes.
Tilapia is done when it is white instead of translucent and flakes easily with a fork.
Drain excess liquid from packets before serving.
You can use frozen Tilapia, but you'll need to cook it a bit longer.
Avocado Salad with Tomatoes, Mozzarella, Basil Pesto
Healthy and delicious Spring and Summer salad: Avocado Salad with Tomatoes, Mozzarella, Basil Pesto. Simple recipe that uses fresh ingredients: tomatoes, cucumber, avocado, fresh small Mozzarella cheese balls, red onions, and basil pesto dressing.
Avocado Salad Ingredients:
1/2-pound red cherry tomatoes or grape tomatoes halved
1/2-pound yellow cherry tomatoes or grape tomatoes halved
2 avocados diced
1 cucumber sliced
1/3 cup red onion diced
8 ounces small fresh mozzarella cheese balls
1/4 cup basil pesto
1 tablespoon lemon juice
salt and pepper to taste
Another tried and true, prepare ahead favorite is the Shish Kabob! It’s the best kind of choose your own adventure meal. Everyone can have it their way. Here is a fantastic list of great skewer recipes from our friends at yummyhealthyeasy.com. https://www.yummyhealthyeasy.com/15-skewer-recipes Enjoy and be sure to let them know you love it.
Don't worry, I would never forget dessert!
From the website Joyful Healthy Eats
21 Easy Healthy Summer Dessert Recipes
Here are some amazing healthy summer dessert recipes. Yum!
And my favorite, Pineapple Ice Pops!
15 oz can pineapple slices in juice or you can use fresh sliced pineapple
Cake pop or lollipop sticks
100g dark chocolate
4 oz coconut yogurt
4 oz desiccated coconut
Line a small baking tray with grease-proof or baking paper (being sure to check that the tray fits into your freezer first!).
Drain the pineapple slices, reserving the juice for other recipes – it’s great to pop in a smoothie!
Place the pineapple rings on the lined baking tray, with a small space in between each one.
Carefully push a cake pop or lollipop stick into each pineapple ring, going all the way through to the other side (this will help it stay put on the stick).
Place the tray in the freezer for a couple of hours or overnight until the rings are frozen through. Serve immediately as they are or try one of the variations below:
Follow the steps as above.
Once the rings are frozen, melt 3 oz dark chocolate in a small bowl. Dip the frozen rings into the chocolate, return to the tray and freeze for 15 minutes until the dark chocolate has completely set.
Follow the steps as above. Once the rings are frozen, pour 4 oz yogurt of your choice (I used coconut) into a shallow bowl. Dip the frozen rings into the yogurt, return to the tray and freeze for again until the yogurt has frozen through and set.
Follow the steps as above, but after draining the pineapple, pour desiccated or shredded coconut onto a plate and dip each pineapple ring in it to cover on both sides. Place the coconut covered pineapple rings on the lined baking tray, push in the cake pop sticks and freeze as above.