As summer approaches, spending hours in the kitchen, cooking meals by a hot stove or oven, can become very "uncool." Below are some ways to minimize kitchen time while still cooking easy - yet healthy - meals which all family members are sure to enjoy.
Make a Healthy New Veggie Dip or Salad
Cheese and Carrot Dip
Ingredients:
- 3 Cups grated cheddar cheese
- 3 large carrots, grated
- 4 cloves of garlic, mashed
- 1 Cup mayonnaise (or ½ cup mayonnaise, ½ cup plain yogurt)
Directions: Mix all ingredients by hand. Stir until blended. Serve as a vegetable dip or over crackers.
No-Mayonnaise Cole Slaw
Ingredients:
- ½ head green cabbage, shredded
- 1 small red cabbage, shredded
- 3 carrots, shredded
- ½ Cup raisins
- Honey, oil, vinegar, salt & pepper to taste
Directions: Mix all vegetables together. Add raisins and each of the remaining ingredients. Set in the refrigerator for a few hours before serving.
Apple and Potato Salad
Ingredients:
- 6 large potatoes, washed and peeled
- 1 apple, peeled and diced
- ½ onion, chopped fine
- 3 Tbs. pickle relish
- 2 Tbs. dill pickle juice
- 1 tsp. Dijon mustard, or mustard spice to taste
- Salt and pepper to taste
Directions: Cut potatoes into cubes and boil for 15 minutes. Let potatoes cool. Mix potatoes with all other ingredients. Set in the refrigerator for one hour before serving.
Prepare a Main Course That’s Quick, Easy and Tasty
No-Fuss Cheesy BBQ Chicken
Ingredients:
- 4 Chicken breasts
- 4 green peppers, diced
- 2 medium onions, sliced fine
- ¼ Cup oil
- 3 cloves pressed garlic
- ½ Cup cheddar cheese, grated
- ½ Cup sour cream
- ½ tsp. salt
- ½ tsp. marjoram
- ½ tsp. thyme
- ¼ tsp. pepper
Directions: Place chicken on the grill. Meanwhile, sautee peppers, onions, oil in a large skillet. When chicken is done, slice into strips and add to sautéed mixture. On low heat, add sour cream and cheese, mixing until blended. Add spices. Simmer until mixture and flavors blend. Serve with potato salad or Cole slaw (above).
Finish Meals with a Simple Summer Dessert
Rhubarb Cake
Ingredients:
- 1 ½ Cups packed brown sugar
- ½ Cup softened butter
- 1 egg
- 1 ½ tsp. salt
- 1 tsp. vanilla extract
- ¾ tsp. cinnamon
- 1 Cup buttermilk
- 2 Cups flour
- 1 tsp. baking soda
- 3 Cups washed, diced rhubarb
Directions: Cream together sugar and butter. Add salt, vanilla, cinnamon and buttermilk, blending until smooth. Mix together flour and baking soda and add to mixture. Add rhubarb and mix until blended. Pour batter into a greased and floured 13x9x2 baking pan. Bake in 350 degree oven for 35 minutes.
Using these quick, easy recipes can help you spend less time in the kitchen this summer and more time outdoors, relaxing (and sharing a meal) with your family.
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