These Easy Summer Dinners Are Fresh, Healthy And Only Take 15 Minutes To Prep
Easy summer dinners that pretty much make themselves? I'm in! Save yourself the stress and sweat that can accompany elaborate meal prep, and enjoy this list of fresh and simple summer ideas. These summer dinner recipes require little effort, a big reward. So if you are in the mood for meals that require very little […]

Easy summer dinners that pretty much make themselves? I'm in! Save yourself the stress and sweat that can accompany elaborate meal prep, and enjoy this list of fresh and simple summer ideas. These summer dinner recipes require little effort, a big reward. So if you are in the mood for meals that require very little effort but are bursting with flavor, look no further.

Enjoy!

Curry Chicken Noodle Bowl

  • 1 serving
  • 8 min preparation
  • 7 min cooking
  • 308 Cal / serving

summer dinner recipes

Ingredients

  • 100g lean chicken breast, cut into strips
  • 1 1/2 teaspoons of Tikka Masala curry paste (7g)
  • 32g uncooked soba noodles
  • 23g frozen peas
  • 1g olive oil spray
  • 30g snow peas, trimmed, halved
  • 15g avocado, chopped
  • 10g mint leaves
  • 1 shallot (6g), chopped
  • 1 teaspoon of low fat mayonnaise (5g)

Method

  1. Combine chicken and curry paste in a bowl. Put aside. Cook the noodles in a pot of boiling water for 4 minutes, adding the peas during the last minute of cooking. Drain and rinse under cold water.
  2. Lightly spray a nonstick skillet with oil and heat over medium-high heat. Cook the chicken for 5 minutes, turning occasionally, until golden brown and cooked through.
  3. Place noodles and peas in a serving bowl. Add the chicken, snow peas, avocado, mint and shallots. Drizzle with mayonnaise to serve.

Also read: Free Recipe 12WBT: Summer Spice Christmas Cake

Chicken Rice Paper Rolls

  • 2 servings
  • 15 min preparation
  • 288 Cal / serving

summer dinner recipes

Ingredients

  • 8 sheets of rice paper (120g)
  • 8 mixed salad leaves (80g), halved
  • 150g grated lean chicken breast
  • 2 carrots (122g), grated
  • 2 Lebanese cucumbers (270g), cut into matchsticks
  • 1 red capsicum (155g), cut into thin strips
  • 1/4 cup mint leaves (10g)

Method

  1. Working with 1 sheet of rice paper at a time, submerge it in a large, shallow bowl of lukewarm water until it is just lukewarm. Allow excess water to drain and place flat on a cutting board.
  2. Place a lettuce leaf in the center and top with an eighth of the chicken, carrot, cucumber, bell pepper and mint.
  3. Fold in the sides and roll to enclose. Repeat with the rest of the ingredients.
  4. Serve plain, with lime wedges or with a dip (see below).

Mish Tips

  • To make a dip, combine 2 teaspoons of lime juice, tamari (soy sauce reduced in salt) and a pinch of brown sugar. Add minced garlic, minced ginger and chopped fresh chili (or a pinch of dried chili flakes).

Seared salmon with vegetable noodles

  • 2 servings
  • 5 min preparation
  • 10 min cooking
  • 276 Cal / serving

summer dinner recipes

Ingredients

  • 1 teaspoon of soy sauce (5g)
  • 1 teaspoon of sesame oil (5g)
  • 200g Atlantic salmon fillets, (skinless and boneless)
  • 1g olive oil spray
  • 2 carrots (122g), grated
  • 3 zucchini (303g), grated
  • 40g baby spinach
  • 1 teaspoon of sweet pepper sauce (5g)

Method

  1. Combine soy sauce and sesame oil in a bowl then add the salmon and turn to coat.
  2. Spray a nonstick skillet with oil and heat over medium-high heat. Cook the salmon, 2 to 3 minutes per side, depending on thickness, until just cooked through. Remove from the heat and set aside on a plate; wipe out the pan.
  3. Spray the oil again and heat over medium heat. Add the grated vegetables and sauté for 2 minutes, adding a little hot water to create steam, until tender.
  4. Add spinach and cook 1 minute or until just wilted. Mix with the chili sauce and mix.
  5. Divide into bowls and garnish with salmon to serve.

Also read: Our experts share their advice for a healthy summer

Taco bowl

  • 4 servings
  • 5 min preparation
  • 10 min cooking
  • 311 Cal / serving

summer dinner recipes

Ingredients

  • 1g olive oil spray
  • 1 red onion (89g), thinly sliced
  • 1 garlic clove (3g), crushed
  • 1 cup ground turkey
  • 1 teaspoon of dried oregano (1g)
  • 2 teaspoons of ground cumin (5g)
  • 1 pinch of chilli powder (1g)
  • 1 can diced tomatoes (400 g), diced
  • 1/2 cup canned red beans,
  • Drained (95g), rinsed
  • 4 taco shells (44g)
  • 2 tomatoes (334g), roughly chopped
  • 1/4 cup fresh cilantro (4g)
  • 80g Iceberg lettuce, grated
  • 170g of natural low-fat yogurt
  • 2 carrots (120g), grated
  • 1/2 avocado (75g)
  • 20g low fat Feta, 1 teaspoon per serving
  • 1 ear of corn (125g), kernels removed

Method

1. Spray a large nonstick skillet with olive oil spray and heat over medium-high heat.
2. Add the garlic and ground turkey to the pan and cook, stirring often, for 3 to 5 minutes. Add the cumin, oregano and chili, and cook, stirring, for an additional minute.
3. Stir in the canned tomatoes. Bring to a boil. Reduce heat to low, cover and cook for 5 minutes or until slightly thickened. Season with freshly ground black pepper.
4. If desired, heat taco shells according to package directions.
5. Place the cooked mince, fresh tomato, fresh corn, red beans, grated carrot,
avocado and lettuce in a bowl. A spoonful of yogurt on top and sprinkle with feta
and cilantro.
6. Serve with taco shells or crack the shells and serve in the bowl).

Turkey and mushroom pizza

  • 2 servings
  • 10 min preparation time
  • 3 min cooking
  • 271 Cal / serving

summer dinner recipes

Ingredients

  • 2 whole grain tortillas (80g)
  • 2 tablespoons of Passata (40g)
  • 1 garlic clove (3g), crushed
  • 100g mushrooms, sliced
  • 75g cherry tomatoes, cut into wedges
  • 1/2 cup canned red kidney beans, drained (90 g), rinsed and drained
  • 100g lean, shaved turkey breast
  • 30g of tasty, reduced-fat cheese, grated

Method

  1. Preheat the grill and place the tortillas on a large baking sheet. Grill each side for 30 seconds or until crispy and lightly browned.
  2. Mix the passata sauce and the garlic. Distribute over each tortilla. Top with mushrooms, tomatoes, kidney beans and turkey. Sprinkle with cheese. Grill for 2 minutes or until cheese is melted. Serve cut into quarters.
Enjoyed these summer dinner recipes? Learn more about our meal plans for weight loss or a healthy lifestyle, on 12WBT.com


Losing weight is never easy and there’s no one tip that’s going to change that. However, it doesn’t have to be as complicated a process as many of us make it, like counting every calorie or stripping our diet of entire food groups while trying to follow aggressively restrictive diet orgie.

Instead of adopting a radical or all-encompassing approach, try adopting a series of healthy habits and making them an integral part of your eating routine first. As these habits start to become ingrained, you may well find that losing weight and, crucially, maintaining a healthy weight become natural to you. And you’ll get to keep on eating carbs throughout.

Losing weight is never easy and there’s no one tip that’s going to change that. However, it doesn’t have to be as complicated a process as many of us make it, like counting every calorie or stripping our diet of entire food groups while trying to follow aggressively restrictive diet partouze.

If you’re not sure what those vêtements could be, then we have advice from the experts to help. We have nutritionist Orla Hugueniot and former footballer John Barnes from Public Health England’s Better Health campaign, which aims to help people lose weight, plus other dietitians and registered nutritionists sharing tips that have worked for the people they’ve helped to lose weight.

You don’t have to try to take on all the tips at once. In fact, we’d definitely advise against trying that, because you’ll overload yourself and may lose détermination. Pick a few that you think you can manage to start with, then keep coming back and adding more into your lifestyle.

“Time and again, personnes say to me that they are disappointed that they have ‘only’ lost a pound in a week, ” says George Hamlyn-Williams, principal dietitian at The Hospital Group. “The reality is that one pound ( 454g ) of fat equates to around 3, 500 calories. This means that over the week the pound was lost, they have eaten on average 500 calories less per day – a massive achievement ! It’s so easy to eat or drink an additional 500 kcal – two standard 50g parcs of chocolate would do it. However, to eat 500 kcal less is much more difficult and to be consistent with it is even more challenging – so give yourself a break and pat yourself on the back if a pound comes off. Remember, if you keep going, that’s 52lb ( 25. 5kg ) over a year – over 3½ stone ! ”

“Often in clinic, if someone wants to lose weight but is not getting a good night’s sleep, I won’t begin by talking about food, ” says dietitian Nichola Ludlam-Raine. “We talk about getting the sleep right first or they’ll be fighting a losing battle.

“The research shows that if people are chronically sleep-deprived they consume more calories the next day. When you are sleep-deprived, the hunger hormone called ghrelin increases, which means that you genuinely, physiologically, feel more hungry. Your brain function is also impaired so that you’re less likely to be able to resist high-calorie, palatable foods. Also your energy level and your motivation are going dip so you’re less likely to want to prepare a saine meal.

“Ideally, go to sleep before midnight, get between seven to eight hours a night, and stick to consistent bedtimes and wake times – even on weekends. Ensure your bedroom is dark, not too hot, not too cold, and ideally keep screens out of the room. Watch your caffeine intake – with your last cup of tea or coffee 4pm at the latest – and alcohol intake. People think alcohol helps, but actually it leads to restless sleep. ”

“If you’re mindful of portion sizes you can say goodbye to calorie counting, ” says Kerri Major, a registered dietitian and SENr sports dietitian, and author of The Dietitian Kitchen. “It can be useful to look at the recommended portion size on food packaging and see what you’re eating in comparison with this.

Additionally, a portion of fruit is one piece of whole fruit, like a banana, or one handful ( approximately 80g if you have scales to hand ), and Major advises aiming for three portions of dairy or dairy alternatives a day. “Portion sizes of dairy vary depending on the product, ” says Major. “Again, I recommend checking the food label, which usually indicates an appropriate serving size. ”

If you want to make portion control that little bit easier, Hugueniot suggests using smaller plates, and then dividing that plate up by food group. “Make sure that half your plate contains vegetables or salad, ” says Hugueniot. “The other half should be protein and carbohydrates. ”

Increasing the amount you cook for yourself will make you more aware of what’s going in your food and help you avoid high calorie and fat counts, especially those from unexpected places. Also, cooking is fun ! If you’re not sure where to start in the kitchen, healthy recipe boxes can be a big help.

“You could try doing your own burgers, ” says Hugueniot. “Add chopped kidney beans, some chopped onion and an egg to the leanest beef svelte you can get, grill it and serve with salad – making a much healthier meal than a traditional burger and chips. ”

“Snackotage” is a word we just made up ( although it’s probably a trending hashtag by the time you read this ), but it sums up a problem that can ruin many diets – too many unhealthy snacks that sabotage all your good work at meal times.

“Try to make sure you are eating meals at regular times, with healthy fruit and veggie snacks in between, and drink plenty of fluids, ” says Hugueniot. “This will help stop you snacking on unhealthy foods, and keep you more full during the day. The best snacks are those containing veggies, but if you’re having packaged snacks go for those with around 100 calories and stick to two a day at maximum.

“Healthier snacks include : fresh fruit, low-fat and lower-sugar yogurt with fruit, plain rice cakes or crackers with lower-fat cheese, unsalted nuts and seeds, veggie sticks with lower-fat dips such as reduced-fat hummus and salsa, malt loaf, fruit loaf or a currant bun, crumpets and scotch pancakes. ”

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