Easy summer dinners that pretty much make themselves? I’m in! Save yourself the stress and sweat-fest that can come with cooking elaborate meals and lean in to this list of fresh, simple summer ideas. These summer dinner recipes are low effort, high reward. So if you’re in the mood for meals that demand very little effort but are bursting with flavour, look no further.
Enjoy!
Curried Chicken Noodle Bowl
- 1 Serve
- 8 min prep time
- 7 min cooking
- 308 Cal / serve
Ingredients
- 100g Lean Chicken Breast, cut into strips
- 1 1/2 Teaspoons 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 Low Fat Mayonnaise (5g)
Method
- Combine chicken and curry paste in a bowl. Set aside. Cook noodles in a pan of boiling water for 4 minutes, adding peas during the last minute of cooking. Drain and rinse under cold water.
- Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 5 minutes, turning occasionally, until golden brown and cooked through.
- Place noodles and peas in a serving bowl. Add chicken, snow peas, avocado, mint and shallots. Drizzle with mayonnaise to serve.
Also read: Free 12WBT Recipe: Summer Spiced Christmas Cake
Chicken Rice Paper Rolls
- 2 Serves
- 15 min prep time
- 288 Cal / serve
Ingredients
- 8 Sheets Rice Paper (120g)
- 8 Leaves Mixed Salad Leaves (80g), halved
- 150g Lean Chicken Breast, shredded
- 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
- Working with 1 rice paper sheet at a time, dip into a wide, shallow bowl of warm water until just soft. Let excess water drain off, and place flat on a chopping board.
- Place a lettuce leaf in the centre and top with one-eighth of the chicken, carrot, cucumber, capsicum and mint.
- Fold in sides and roll up to enclose. Repeat with remaining ingredients.
- Serve plain, with some lime wedges, or with a dipping sauce (see below).
Mish Tips
- To make a dipping sauce, combine 2 tsp of lime juice, tamari (salt-reduced soy sauce) and a pinch of brown sugar. Add some minced garlic, minced ginger, and chopped fresh chilli (or a pinch of dried chilli flakes.)
Seared Salmon with Vegetable Noodles
- 2 Serves
- 5 min prep time
- 10 min cooking
- 276 Cal / serve
Ingredients
- 1 Teaspoon Soy Sauce (5g)
- 1 Teaspoon Sesame Oil (5g)
- 200g Atlantic Salmon Fillets, (skinless and boneless)
- 1g Olive Oil Spray
- 2 Carrot (122g), shredded
- 3 Zucchini (303g), shredded
- 40g Baby Spinach
- 1 Teaspoon Sweet Chilli Sauce (5g)
Method
- Combine soy sauce and sesame oil in a bowl then add salmon and turn to coat.
- Spray a non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 2-3 minutes each side, depending on thickness, until just cooked through. Remove from heat and set aside on a plate; wipe out pan.
- Spray pan with oil again and heat over medium heat. Add shredded vegetables and stir-fry for 2 minutes, adding a tiny splash of hot water to create steam, until just tender.
- Add spinach and cook 1 minute or until just wilted. Combine with chilli sauce and toss.
- Divide between bowls and top with salmon to serve.
Also read: Our Experts Share Their Tips For A Healthy Summer
Taco Bowl
- 4 Serves
- 5 min prep time
- 10 min cooking
- 311 Cal/serve
Ingredients
- 1g Olive Oil Spray
- 1 Red Onion (89g), finely sliced
- 1 Clove Garlic (3g), crushed
- 250g Turkey Mince
- 1 Teaspoon Dried Oregano (1g)
- 2 Teaspoons Ground Cumin (5g)
- 1 Pinch Chilli Powder (1g)
- 1 Can Diced Tomato (400g), diced
- 1/2 Cup Canned Red Kidney Beans,
- Drained (95g), rinsed
- 4 Taco Shells (44g)
- 2 Tomatoes (334g), roughly chopped
- 1/4 Cup Fresh Coriander (4g)
- 80g Iceberg Lettuce, shredded
- 170g Low Fat Natural Yoghurt
- 2 Carrots (120g), grated
- 1/2 Avocado (75g)
- 20g Low Fat Feta, 1 tsp each serve
- 1 Corn Cob (125g), kernels removed
Method
1. Spray a large non-stick frying pan with olive oil spray and heat over medium- high heat.
2. Add garlic and turkey mince to pan and cook, stirring often, for 3-5 minutes.Add cumin, oregano and chilli, and cook, stirring, for a further minute.
3. Stir in canned tomatoes. Bring to the 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 following packet directions.
5. Place cooked mince, fresh tomato, fresh corn, kidney beans, grated carrot,
avocado and lettuce into a bowl. Dollop yoghurt on top and scatter with feta
and coriander.
6. Serve with tacos shells, or break up shells and serve in the bowl).
Turkey and Mushroom Pizza
- 2 Serves
- 10 min prep time
- 3 min cooking
- 271 Cal / serve
Ingredients
- 2 Wholegrain Tortilla (80g)
- 2 Tablespoons Passata (40g)
- 1 Clove Garlic (3g), crushed
- 100g Mushrooms, sliced
- 75g Cherry Tomatoes, quartered
- 1/2 Cup Canned Red Kidney Beans, Drained (90g), rinsed & drained
- 100g Shaved, Lean Turkey Breast
- 30g Reduced Fat Tasty Cheese, grated
Method
- Preheat grill and place tortillas on a large baking tray. Toast each side for 30 seconds or until crisp and lightly golden.
- Combine passata sauce and garlic. Spread over each tortilla. Top with mushrooms, tomato, kidney beans and turkey. Sprinkle cheese over. Grill for 2 minutes or until cheese is melted. Serve cut into wedges.
