dinner ideas light summer dinner recipes
Light Summer Dinner Recipes
Summer time is the time to detox. This time of the year is a natural cleanser. The heat and humidity not only induces dehydration for essential, subsequent hydration, but also a strong sense of awareness towards, how to keep fit and light! Eating light helps you beat the heat and minimize doctor's visits. There are a number of amazingly easy and light summer dinner recipes that you can benefit from.
The summer heat may not always be associated with illness, sweltering heat, and exhaustion. This is the best time of the year to involve the whole family in your grocery shopping sprees and cooking escapades. There are many light summer dinner recipes that ensure the family sleeps tight and wakes up healthier each morning. Including fresh fruits and vegetables, and lean meat is so very important during this season. Some recipes that beat the age and preference barriers include:
Cheese and Spinach Casserole
Ingredients:
- Spinach, 2 cups (chopped)
- Mozzarella cheese, 1 cup (shredded)
- Cheddar cheese, 1 cup (diced)
- Parmesan cheese, 1 cup (grated)
- Pie crusts, 2 (unbaked)
- Black pepper, ½ teaspoon (ground)
- Nutmeg, ¼ teaspoon (powdered)
- Salt, to taste.
- Preheat the oven to 175 degrees C.
- Press one pie crust along the bottom and sides of the glass pie dish.
- Mix together the Mozzarella, Cheddar, and Parmesan cheese, spinach, pepper, nutmeg, and salt.
- Transfer the mixture into the pie crust at the base of the pie dish and place the second crust on top of the filling. Trim the edges for finesse.
- Bake for 40 minutes and cut into wedges, once cool.
- Cherry juice concentrate, 4 cups
- Ginger ale, 4 cups
- Mint leaves, 1 cup (fresh)
- Cherries, 6 (fresh)
- Place a little cherry concentrate in a champagne saucer.
- Slowly, stir in the ginger ale.
- Garnish the drink with a swizzle stick garnished with a fresh cherry and mint leaves.
- Chicken, 1 (around a kilogram in weight)
- Soy sauce, 2 cups
- Brown sugar, 1 cup
- White sugar, 1 cup
- Ginger, 1 tablespoon (juiced)
- Salt, to taste
- Mix together the soy sauce, brown and white sugar, and ginger juice.
- Pour the concoction over the chicken, and set aside overnight.
- Preheat the oven to 170 degrees C.
- Placed the marinated chicken into a greased baking dish.
- Bake for an hour, or until the juices run clear.
- Serve hot or at room temperature or even cold (shredded) in sandwiches!
- Lemonade, 4 cups
- Cherries, 2 cups (fresh)
- Blueberries or strawberries, 2 cups (fresh)
- Strawberry or raspberry syrup, 4 tablespoons
- Vanilla ice cream
- Place 2 cherries and blueberries/strawberries in each champagne saucer.
- Pour in a tablespoon of raspberry/strawberry syrup into each glass.
- Top with lemonade and a generous dollop of vanilla ice cream.
- Strawberries, 2 cups (sliced, soaked in syrup)
- All-purpose flour, 2 cups
- Sugar, 2 cups (refined, ground)
- Marshmallows, 1 cup
- Gelatin, 1 cup (strawberry-flavored)
- Milk, 1 cup (fresh)
- Eggs, 3 (2 cups of fresh, whipped cream for those who wish to avoid eggs).
- Shortening, ½ cup
- Baking powder, 3 teaspoons
- Vanilla extract, 1 teaspoon
- Preheat the oven to 175 degrees C.
- Grease a baking pan and sprinkle the marshmallows evenly on the greased base.
- Whisk the strawberries, syrup and gelatin, and set aside.
- In a cake-mixing bowl, mix together the flour, baking powder, and sugar.
- Slowly, add the shortening, vanilla essence, milk and eggs (or the whipped cream).
- Blend the mixture for about 3 minutes.
- Pour the batter evenly over the marshmallows at the base of the baking dish.
- Bake for about 50 minutes until a toothpick inserted in it comes out clean.