Summer Time Dinner Meal Ideas

Salmon (broiled or grilled with EVOO and lemon and pepper seasoning), sauteed yellow summer squash, turkey kielbasa (grilled or pan friend)

I don't have a recipe but it's pretty basic... my mom always makes veggie kabobs with green and red peppers, squash, tomato, and onion (usually chicken too but you said no chicken lol) plus she seasons it (I don't know how but it's tastyy), we'll have watermelon and berries on the side, plus a corn and black bean salad. it's delicious!

Made this one up last night and it was delish. Check my diary on 7/11/11 for stats.

Simply Summer Salmon Supper
Serves 2 | 20 min cook time | 594 calories

2 Salmon Filets
2 Tbl Olive Oil, divided
1 Tbl Red Wine Vinegar
1 tsp Dill, dried
2 Tbl Lemon Juice
1 Zucchini, medium
1 Yellow Squash, medium
1 Tbl Tuscani Spice Blend (or garlic powder and salt/pepper)
2 cups Baby Spinach
10 Raspberries
10 Mandarin Orange wedges
1 Tbl Raspberry Vinaigrette
4 Medium/Large Strawberries
6 Cherries, pitted
1/2 cup Vanilla Yogurt

Whisk together 1 Tbl of oil, red wine vinegar, lemon juice and dill. Coat salmon in the mixture then place salmon in a pan over medium heat. Pour remaining oil mixture over the salmon. Cook until done, turning no more than twice. 6-12 minutes depending on thickness of fillets.

Meanwhile, slice zucchini and squash on an angle. Toss in remaining olive oil and tuscani spices. Saute in a pan over medium-high heat until desired doneness. 6-8 minutes.

Toss together raspberries, mandarin oranges, spinach and vinaigrette. (Add nuts if desired!)

Dice the strawberries and cherries and toss in yogurt for dessert.

There are a bunch of really good food blogs out there.

Check out www.kalynskitchen.com or hungrygirl.com. Or, you can google healthy summer recipes and see what it returns. There are many great websites and food blogs.

Just made a White Bean and Tuna Salad this evening.

http://www.myfitnesspal.com/topics/show/287864-white-bean-and-tuna-salad?page=1#posts-3802177

This is oh so yummy... Nothing beats it during the summer served with baked chicken, grilled chicken, or pan seared in olive oil and lemon juice. Just a note, this tastes SOOOO fantastic at room temperature. I hope you try it and enjoy if you do!

Ingredients
2 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted (if desired)
3/4 pound good feta, 1/2-inch diced (not crumbled) (I dont use feta although I love it... saves some calories)
15 fresh basil leaves, cut into julienne
Directions
Preheat the oven to 425 degrees F.


Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.