We picked 5 easy to make recipes for you to try at home this summer!
Whether you’re cooking for yourself or for your family, we’re sure you will enjoy these recipes. We’ve included the ingredients as well as instructions on how to make each one.
Let us know which one YOU tried and what you thought about it!
Let’s get cookin!
Caesar Chicken Pasta Salad
- 12 ounces pasta (any shape you like.)
- 2 cups cooked chicken, diced or shredded
- 1 to 2 large hearts Romaine lettuce, rinsed, dried then chopped
- 1 cup cherry tomatoes, sliced
- 1 cup seasoned croutons
- ½ cup freshly grated Parmesan cheese
- For dressing: Use your favorite Caesar salad
- OR use this Homemade Caesar Dressing recipe below:
- 1 cup light mayonnaise
- ⅓ cup sour cream
- 2 cloves garlic, minced
- juice of 1 lemon
- 2 teaspoons anchovy paste
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- FOR HOMEMADE DRESSING: Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.
- FOR SALAD:
- Boil pasta in a large pot of water until al dente. Drain water and rinse noodles under cold water to cool.
- In a large serving bowl combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready- add the romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese.
- Serve and enjoy!
Source: Life In The Lofthouse
Baked Parmesan Zucchini Rounds
- 2 medium-sized zucchini
- 1/2 cup freshly grated Parmesan cheese
- Garlic salt & freshly ground black pepper (Optional)
- Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.
- Wash and dry zucchini, and cut into 1/4-inch thick slices.
- Arrange zucchini rounds on prepared pan, with little to no space between them. (If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper.)
- Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini.
- Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!)
- Serve immediately.
Source: Complete Recipies
Chicken And Rice Stuffed Peppers
- 6 Bell peppers, tops sliced off
- 3 cups cooked brown rice
- 1 lb, chicken breast, chopped
- 1/2 medium onion, finely chopped
- 1 cup sliced mushrooms
- 1 cup chicken stock
- 1 cup tomato sauce
- 2 cloves of garlic, finely chopped
- 1/2 tbsp Italian seasoning
- 1/4 tsp smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tbsps cooking oil
- 1 cup water
- 1 cup mozzarella, shredded
- Preheat the oven to 375°F.
- Pour 1 cup of water into a 2 quart glass baking dish.
- Into the baking dish, arrange the six bell peppers so that they are standing. The peppers should be sitting in the water. Set the baking dish aside while you prepare the filling.
- In a large frying pan for skillet, heat the cooking oil on medium heat.
- Add the onions and mushrooms to the pan along with the salt. Stir this around and cook for about 5 minutes or until everything is softened in the onions begin to look translucent.
- Add the garlic to the pan and give it a stir to combine with the onions and mushrooms.
- To the pan, add the pepper, smoked paprika and Italian seasoning. Stir to combine well.
- Allow this to cook for five minutes more and then add the chicken to the pan.
- Allow the chicken to cook and brown up in the pan with the other ingredients for about five minutes, while stirring a couple times.
- Next add the chicken stock and the tomato sauce. Combine well with the ingredients of the pan.
- Turn down the heat and add the cooked brown rice to the pan. Stir everything together and allow simmering, and then reduce for about 10 minutes.
- Fill each pepper a little more than 3/4 full using the rice and chicken mixture.
- Cover the baking dish tightly with aluminum foil and place into the oven to bake for 45- 60 minutes. Make sure that the foil makes a tight seal so that the peppers cook properly.
- Once the peppers have finished cooking, remove them from the oven and sprinkle mozzarella over each.
- Place the peppers back into the oven uncovered and turn on the broiler setting. Broil for about 5 minutes to melt the cheese. Cheese should bubble up a bit and get a little golden color.
Source: Dishes & Dust Bunnies
Easy Cheesy Garlic Bread
- 1 loaf of Italian bread
- 1/2 cup unsalted butter melted
- 1 and 1/2 teaspoon garlic powder (see note)
1 cup and 1/2 shredded mozzarella cheese
- Preheat the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Cut the bread lengthwise and place both parts face up on the sheet.
- Brush both pieces with melted butter. Sprinkle with garlic powder.
- Cover with a piece of aluminum foil and place in the oven.
- Bake for 10 to 12 minutes.
- Uncover bread. Top with cheese.
- Place bread back in the oven for 2 to 4 more minutes, to melt the cheese. (see note)
- Remove from the oven and place on a cutting board. Let cool for few minutes.
- Slice and serve.
Source: Crunchy Creamy Sweet
5 Ingredient Broccoli Soup
- 4 cups chicken stock
- 2 cups chopped broccoli florets, fresh or frozen
- ½ small onion, diced
- 15 oz can evaporated milk
- 2 cups shredded sharp cheddar cheese
- Salt and Pepper To Taste
- In a large stockpot - place chicken stock - onion and healthy amount of salt and pepper over medium heat - add broccoli - and cook for 15 minutes
- Stir in cheese and milk and cook at lower heat for 15 minutes
- Serve and Enjoy
Source: Budget Savvy Diva