This week's weekly meal plan recommendations are here, and we've found 5 tasty no-cook meals to get you through the hot week ahead. You won't turn your oven or stove-top on all week long, because who wants a warm kitchen when it's crazy hot outside.
So grab a pen, make your shopping list, and stock up on ingredients before the weekend’s over to make your weeknights that much easier.
And if it’s even easier for you to do all that planning from your inbox, be sure to sign up for our weekly meal plan emails. You’ll love them, promise.
At top: Chicken Salad Croissants at House of Nash Eats; sweet corn gazpacho at Spoon Fork Bacon
Down South, we love a good chicken salad sandwich, and they're only better when served on a croissant. So, these Chicken Salad Croissants at House of Nash Eats are perfect for a warm summer night, especially with her tip to use a rotisserie chicken so you don't have to do any cooking, only mixing.
With a daughter who loves noodles all day long, I'm loving the new pre-cooked noodles you can find in the pasta section at the grocery now. And they'll make this Picnic Pasta Salad at Homegrown Provisions an easy, no-cook dinner too -- and you could even add any leftover chicken from that rotisserie last night too.
I love a nice, light dinner in the summer, and this Super Green Sun-dried Tomato Herb Salad with Crispy Chickpeas at Halfbaked Harvest looks amazing. My no-cook tip is to use the seasoning but skip the roasting on those chickpeas to keep the kitchen cool. Serve them to my kids a la carte, rather than mixed together, because OMG their ingredients cannot touch.
This might seem out of the box for dinner with your kids, but hear me out: this Shrimp Ceviche at Evolving Table is a great summer dinner. Just, don't call it "ceviche" until the kids have tried it and actually like it. To avoid having to do any cooking, use pre-cooked shrimp -- then serve it with chips and all kinds of Mexican dips, from salsa to guac to black bean & corn salad. It's like a DIY Mexican bar, and everyone will be happy.
Last week we were talking about our favorite cold soup recipes, and they're a great way to enjoy a cool dinner on a hot night. I'd start with this sweet corn gazpacho at Spoon Fork Bacon. Set out stuff for the kids to make their own sandwiches to go with it or leftover salad (if you have any), and you have the easiest dinner ever.
For dessert this week, I've been checking out Jane's tips and tricks for making easy Ice Cream Cookie Sandwiches. Is there anything better during the summer? These caramel, snickerdoodle gelato sandwiches at Love from the Oven look incredible, and could be easily tweaked with some store-bought ingredients to keep you from baking.
Related: A stress-free picnic menu to get you outside--and out of the kitchen!
Down South, we love a good chicken salad sandwich, and they're only better when served on a croissant. So, these Chicken Salad Croissants at House of Nash Eats are perfect for a warm summer night, especially with her tip to use a rotisserie chicken so you don't have to do any cooking, only mixing.
With a daughter who loves noodles all day long, I'm loving the new pre-cooked noodles you can find in the pasta section at the grocery now. And they'll make this Picnic Pasta Salad at Homegrown Provisions an easy, no-cook dinner too -- and you could even add any leftover chicken from that rotisserie last night too.
I love a nice, light dinner in the summer, and this Super Green Sun-dried Tomato Herb Salad with Crispy Chickpeas at Halfbaked Harvest looks amazing. My no-cook tip is to use the seasoning but skip the roasting on those chickpeas to keep the kitchen cool. Serve them to my kids a la carte, rather than mixed together, because OMG their ingredients cannot touch.
Related: 20 unique salad toppings that will make your boring salad pop!
This might seem out of the box for dinner with your kids, but hear me out: this Shrimp Ceviche at Evolving Table is a great summer dinner. Just, don't call it "ceviche" until the kids have tried it and actually like it. To avoid having to do any cooking, use pre-cooked shrimp -- then serve it with chips and all kinds of Mexican dips, from salsa to guac to black bean & corn salad. It's like a DIY Mexican bar, and everyone will be happy.
Last week we were talking about our favorite cold soup recipes, and they're a great way to enjoy a cool dinner on a hot night. I'd start with this sweet corn gazpacho at Spoon Fork Bacon. Set out stuff for the kids to make their own sandwiches to go with it or leftover salad (if you have any), and you have the easiest dinner ever.
For dessert this week, I've been checking out Jane's tips and tricks for making easy Ice Cream Cookie Sandwiches. Is there anything better during the summer? These caramel, snickerdoodle gelato sandwiches at Love from the Oven look incredible, and could be easily tweaked with some store-bought ingredients to keep you from baking.
