Theprep No Cook Dinners To Keep You Cool On Hot Nights

 Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday! As much as I love summer, I’m quickly reminded that I don’t always handle the heat well! And with the high temps and humidity we’ve been having in Vermont—and that many are experiencing all over the country—the last thing I want to do at the end of the day is turn on the stove and heat up the house even more. Even grilling outside feels too hot right now, which is exactly why I love this week of easy no-cook meals. These dinners are just as satisfying as ever and will help you feel cool and refreshed, even on the hottest of nights. Your Meal Plan Prosciutto, Mozzarella & Melon Plate Crisp, colorful salads are the first thing I think of for no-cook dinners, and while we do have some delicious salads here (like the Eat-the-Rainbow Chopped Salad with Basil & Mozzarella pictured above), there’s a lot more to this week’s menu than just salad. Tuesday’s Salmon-Stuffed Avocados recipe utilizes convenient canned salmon to create a satisfying and healthy dinner, and Sunday’s Fiesta Appetizer Board, which pairs our Zesty Avocado Black Bean Dip with fresh fruits, veggies and various dippers, takes snacking for dinner to a whole new level. Plus, it’s a great recipe for a group, if you happen to be celebrating the 4th of July with family and friends. The Prosciutto, Mozzarella & Melon Picnic Plate—which is one of the tastiest flavor combos of the summer—ends this week of no-cook dinners and helps kick off the (hopefully cooler) weekend. Sunday: Fiesta Appetizer Board Monday: Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (Double up the serving size to make this side salad a meal.) Tuesday: Salmon-Stuffed Avocados with mixed greens topped with Sherry Dijon Vinaigrette Wednesday: Italian Pesto Chicken Salad over toasted bread & with a side of mixed greens topped with Sherry Dijon Vinaigrette Thursday: Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette Friday: Prosciutto, Mozzarella & Melon Plate Get the printable shopping list here! Meal-Prep Breakfast 3-Ingredient Tropical Tangerine Smoothie Credit: Carolyn Hodges, M.S., RDN The 3-ingredient combination of frozen tropical fruit, creamy kefir and tart tangerine (or orange) juice is my favorite smoothie of the moment. I love the convenience of using a bagged frozen tropical fruit medley—you get a bunch of different fruits and flavors out of one single ingredient. And kefir is definitely the way to go. The thicker texture helps to make this smoothie super creamy. Get the Recipe: 3-Ingredient Tropical Tangerine & Kefir Smoothie Treat Yourself Ginger-Thyme Sparkling Lemonade Credit: Eva Kolenko If you happen to be celebrating the 4th of July with friends and family this weekend, then you’ll be happy to see this big-batch cocktail (or mocktail) on the menu. It’s full of bright ginger flavor and is a super-refreshing drink for hot days. I also really love the herby hint of thyme in this cocktail. I bet it’d also be tasty if you were to use rosemary or even basil! Get the Recipe: Ginger-Thyme Sparkling Lemonade I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!

` ThePrep logo View Series ThePrep: Anti-inflammatory Dinners You Can Make in a Casserole Dish ThePrep: High-Protein Dinners to Prep in 25 Minutes or Less ThePrep: Mediterranean Diet Dinners Ready in Three Steps or Less ThePrep: These 30-Minute High-Fiber Dinners Help Me Poop

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Our column, ThePrep, has everything you’ll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday!

As much as I love summer, I’m quickly reminded that I don’t always handle the heat well! And with the high temps and humidity we’ve been having in Vermont—and that many are experiencing all over the country—the last thing I want to do at the end of the day is turn on the stove and heat up the house even more. Even grilling outside feels too hot right now, which is exactly why I love this week of easy no-cook meals. These dinners are just as satisfying as ever and will help you feel cool and refreshed, even on the hottest of nights.

Your Meal Plan

Prosciutto, Mozzarella & Melon Plate

Crisp, colorful salads are the first thing I think of for no-cook dinners, and while we do have some delicious salads here (like the Eat-the-Rainbow Chopped Salad with Basil & Mozzarella pictured above), there’s a lot more to this week’s menu than just salad. Tuesday’s Salmon-Stuffed Avocados recipe utilizes convenient canned salmon to create a satisfying and healthy dinner, and Sunday’s Fiesta Appetizer Board, which pairs our Zesty Avocado Black Bean Dip with fresh fruits, veggies and various dippers, takes snacking for dinner to a whole new level. Plus, it’s a great recipe for a group, if you happen to be celebrating the 4th of July with family and friends.

The Prosciutto, Mozzarella & Melon Picnic Plate—which is one of the tastiest flavor combos of the summer—ends this week of no-cook dinners and helps kick off the (hopefully cooler) weekend.

Sunday: Fiesta Appetizer Board

Monday: Eat-the-Rainbow Chopped Salad with Basil & Mozzarella (Double up the serving size to make this side salad a meal.)

Tuesday: Salmon-Stuffed Avocados with mixed greens topped with Sherry Dijon Vinaigrette

Wednesday: Italian Pesto Chicken Salad over toasted bread & with a side of mixed greens topped with Sherry Dijon Vinaigrette

Thursday: Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

Friday: Prosciutto, Mozzarella & Melon Plate

Get the printable shopping list here!

Meal-Prep Breakfast

3-Ingredient Tropical Tangerine Smoothie   Credit: Carolyn Hodges, M.S., RDN

The 3-ingredient combination of frozen tropical fruit, creamy kefir and tart tangerine (or orange) juice is my favorite smoothie of the moment. I love the convenience of using a bagged frozen tropical fruit medley—you get a bunch of different fruits and flavors out of one single ingredient. And kefir is definitely the way to go. The thicker texture helps to make this smoothie super creamy.

Get the Recipe: 3-Ingredient Tropical Tangerine & Kefir Smoothie

Treat Yourself

Ginger-Thyme Sparkling Lemonade   Credit: Eva Kolenko

If you happen to be celebrating the 4th of July with friends and family this weekend, then you’ll be happy to see this big-batch cocktail (or mocktail) on the menu. It’s full of bright ginger flavor and is a super-refreshing drink for hot days. I also really love the herby hint of thyme in this cocktail. I bet it’d also be tasty if you were to use rosemary or even basil!

Get the Recipe: Ginger-Thyme Sparkling Lemonade

I hope you all have a safe and happy week, and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!

Prosciutto, Mozzarella & Melon Plate

3-Ingredient Tropical Tangerine Smoothie Credit: Carolyn Hodges, M.S., RDN

3-Ingredient Tropical Tangerine Smoothie

Credit: Carolyn Hodges, M.S., RDN

Ginger-Thyme Sparkling Lemonade Credit: Eva Kolenko

Ginger-Thyme Sparkling Lemonade

Credit: Eva Kolenko

` ThePrep logo View Series

ThePrep: Anti-inflammatory Dinners You Can Make in a Casserole Dish ThePrep: High-Protein Dinners to Prep in 25 Minutes or Less ThePrep: Mediterranean Diet Dinners Ready in Three Steps or Less ThePrep: These 30-Minute High-Fiber Dinners Help Me Poop
ThePrep logo View Series
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View Series

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Your Meal Plan#

Meal-Prep Breakfast#

Treat Yourself#

Your Meal Plan

Meal-Prep Breakfast

Treat Yourself