3 no-cook summer meals

Put together a Mediterranean, Mexican, or easy chicken dinner without turning on the stove
Stephanie Dean

Whether you're experiencing a heat wave or just trying to save energy, no-cook dinners are the way to go in summer. On weekends, just add a frosty beverage, appetizer, and a dessert. Here are three cool menus to try:

MEDITERRANEAN MENU

Make:  Mediterranean Shrimp Salad in Cucumber Cups

Serve with:

Tuna Salad Wrap
Toss together shredded lettuce, and/or sprouts, canned tuna (preferably oil packed), chopped cucumber, canned roasted red bell peppers (drained and sliced), and canned chickpeas (drained and rinsed). Add your favorite dressing or a simple vinaigrette of olive oil and balsamic vinegar. Divide salad among tortillas and wrap-up burrito-style.

Purchased tabbouleh

Sliced tomatoes drizzled with a simple dressing made of store-bought olive tapenade and olive oil

Greek-style yogurt topped with honey-sweetened berries

Special addition:  Herbaltinis

 

EASY CHICKEN DINNER

Make:  Basil Lemonade

Chipotle Coleslaw or Tomato-Corn Salad

Creamy Artichoke Dip

Serve with:

Crackers and veggies

Purchased rotisserie chicken

Special addition:  Blueberry-Lemon Sour Cream Ice Cream

 

NO-COOK FIESTA

Make:  Berry-Melon Agua Fresca

Sunset-Rita

Chips and Gabriel's Guacamole

Golden Gazpacho

Serve with:

Mexican Dinner Salad
Toss together torn romaine lettuce, shredded chicken (from purchased rotisserie chicken), chopped tomatoes, jicama, roughly chopped cilantro, canned black beans (drained and rinsed), frozen corn (thawed), thinly sliced red onions, and chopped avocado with a simple dressing made from your favorite salsa and canola or vegetable oil. Top with grated cotija cheese.

Special addition:  Mango Coconut Fruit Pops

More:  Browse hundreds more recipes at MyRecipes.com »