Five Fresh Five Ingredient Summer Recipes

macaroni salad It’s summertime, so who wouldn’t prefer spending time outdoors rather than taking the time to cook elaborate meals. These 5 fast and fresh summer recipes, requiring only five ingredients, many of which are pantry staples, will get you in and out of the kitchen quickly and leave you with more time to enjoy the long days! Creamy Balsamic Vinaigrette Dressingdressing ingred Ingredients

  • 1/3 cup plain nonfat Greek yogurt
  • ¼ cup balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp Dijon Mustard (could also sub honey mustard for a sweeter taste)
  • 1 tbsp low-sodium soy sauce

Instructions

  1. Combine all ingredients in a small bowl or container and whisk until mixed thoroughly.
  2. Use this dressing for salads, toss with fresh cut tomatoes or cucumbers, or even let it be a healthy base for a pasta salad dish.
  3. Store in the refrigerator for up to one week.

Chipotle Chicken Burgers Ingredients

  • 1 lb ground chicken
  • 3 tbsp adobo sauce from canned chipotles in adobo sauce
  • 1 ½ tbsp chili powder
  • 1 tbsp garlic powder
  • salt and pepper to taste

Instructions

  1. Combine all ingredients in a bowl and mix thoroughly until everything is well incorporated.
  2. If possible, let the mixture sit for at least one hour in the refrigerator before cooking.
  3. Heat the grill to a medium temperature.
  4. Form into 4 patties and grill until no longer pink in the middle, about 7-8 minutes on each side.
  5. Serve on a whole-wheat bun, lettuce wrap, or by itself with salsa and/or guacamole!

avocado saladAvocado Salad Ingredients

  • 1 ripe Haas avocado
  • 3 tbsp low-sodium soy sauce
  • juice from ½ lemon
  • sea salt and black pepper to taste

Instructions

  1. Halve, pit, and peel the avocado.
  2. Dice the avocado into bite-size pieces.
  3. Dress avocado with soy sauce and lemon juice.
  4. Season with sea salt and black pepper.
  5. Enjoy as an easy side dish to accompany any of your favorite meals!

Tomato Basil Corn Salad Ingredients

  • 3 cups corn (frozen or fresh from about 4 ears)
  • 1 pint grape tomatoes, sliced in halves
  • juice from 1 lime
  • ¼ cup fresh basil, chopped fine
  • spices to taste (sea salt, pepper, garlic powder)

Instructions

  1. Cook the corn. If using frozen corn, heat in microwave according to package. If using fresh corn on the cob, you can grill, boil, or microwave the corn before cutting it off the cob.
  2. Combine the cooked corn, grape tomatoes, lime juice, basil, and spices in a large bowl and add extra spices to taste.
  3. Enjoy! Leftovers can be stored in the refrigerator for up to three days…it only gets better with time!

Berry Cobblerblueberry cobbler  Ingredients

  • ½ cup all purpose flour
  • ½ cup white sugar
  • ¼ cup unsalted margarine or butter, softened to room temperature
  • 4 cups mixed berries, fresh or frozen (you can also use one single type of berry)

Instructions

  1. Preheat the oven to 350°F.
  2. Let fruit thaw if using frozen. Rinse fruit if using fresh.
  3. Slice berries if needed.
  4. Spread the berries evenly on the bottom of a medium-sized baking dish.
  5. Combine flour, sugar, and butter in a bowl and mix with a fork until a crumbly texture forms.
  6. Sprinkle the crumble on top of the berries.
  7. Bake for 30-40 minutes until the fruit is bubbling.
  8. Enjoy!

Photo Credit: Natalie Roberts, FBM

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One Comment

  1. Love these recipes! Will be definitely trying them soon, thanks for sharing!!

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