1. Grilled Chicken and Vegetable Skewers
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat the grill to medium-high heat.
2. Cut the chicken breasts into bite-sized cubes.
3. Cut the bell peppers, zucchini, and red onion into chunks.
4. Thread the chicken and vegetables onto skewers.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
Nutrition:
Serving Size: 1 skewer
Calories: 150
Protein: 20g
Carbohydrates: 8g
Fat: 5g
Fiber: 3g
2. Watermelon and Feta Salad
Ingredients:
- 4 cups cubed watermelon
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves
- 2 tablespoons balsamic glaze
Instructions:
1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Tear the mint leaves into small pieces and add them to the bowl.
3. Drizzle the balsamic glaze over the salad and toss gently to combine.
4. Serve immediately.
Nutrition:
Serving Size: 1 cup
Calories: 120
Protein: 6g
Carbohydrates: 16g
Fat: 4g
Fiber: 1g
3. Grilled Shrimp Tacos
Ingredients:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- Toppings: avocado, salsa, cilantro, lime wedges
Instructions:
1. Preheat the grill to medium-high heat.
2. In a bowl, combine the olive oil, minced garlic, chili powder, cumin, paprika, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat.
4. Thread the shrimp onto skewers.
5. Grill for about 2-3 minutes per side, until the shrimp are pink and cooked through.
6. Warm the corn tortillas on the grill for about 30 seconds per side.
7. Serve the grilled shrimp in the warm tortillas with desired toppings.
Nutrition:
Serving Size: 2 tacos
Calories: 250
Protein: 20g
Carbohydrates: 24g
Fat: 10g
Fiber: 4g
4. Caprese Stuffed Avocado
Ingredients:
- 2 avocados
- 1 cup cherry tomatoes, halved
- 1/2 cup mini mozzarella balls, halved
- 2 tablespoons fresh basil, chopped
- 2 tablespoons balsamic glaze
- Salt and pepper to taste
Instructions:
1. Cut the avocados in half and remove the pits.
2. In a bowl, combine the cherry tomatoes, mozzarella balls, chopped basil, balsamic glaze, salt, and pepper.
3. Scoop the mixture into the avocado halves.
4. Serve immediately.
Nutrition:
Serving Size: 1 avocado half
Calories: 200
Protein: 6g
Carbohydrates: 10g
Fat: 16g
Fiber: 6g
5. Berry Quinoa Salad
Ingredients:
- 1 cup cooked quinoa
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup chopped almonds
- 2 tablespoons fresh mint, chopped
- 2 tablespoons lemon juice
- 1 tablespoon honey
Instructions:
1. In a bowl, combine the cooked quinoa, mixed berries, chopped almonds, and chopped mint.
2. In a separate small bowl, whisk together the lemon juice and honey.
3. Drizzle the lemon-honey mixture over the quinoa salad and toss gently to combine.
4. Serve chilled.
Nutrition:
Serving Size: 1 cup
Calories: 180
Protein: 6g
Carbohydrates: 28g
Fat: 6g
Fiber: 4g
6. Greek Yogurt Popsicles
Ingredients:
- 2 cups Greek yogurt
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons honey
Instructions:
1. In a bowl, combine the Greek yogurt and honey.
2. Gently fold in the mixed berries.
3. Pour the mixture into popsicle molds.
4. Freeze for at least 4 hours, or until firm.
5. Enjoy as a refreshing summer treat!
Nutrition:
Serving Size: 1 popsicle
Calories: 100
Protein: 10g
Carbohydrates: 15g
Fat: 0g
Fiber: 2g
7. Grilled Vegetable Wrap
Ingredients:
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 eggplant, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 whole wheat tortillas
- 1/2 cup hummus
- 1/4 cup crumbled feta cheese
- Handful of fresh spinach
Instructions:
1. Preheat the grill to medium-high heat.
2. Brush the zucchini, bell peppers, and eggplant slices with olive oil and sprinkle with salt and pepper.
3. Grill the vegetables for about 3-4 minutes per side, until they are tender and have grill marks.
4. Spread 1 tablespoon of hummus onto each tortilla.
5. Layer the grilled vegetables, crumbled feta cheese, and fresh spinach onto each tortilla.
6. Roll up the tortillas and serve.
Nutrition:
Serving Size: 1 wrap
Calories: 300
Protein: 10g
Carbohydrates: 35g
Fat: 16g
Fiber: 8g
8. Mango Salsa
Ingredients:
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- Juice of 1 lime
- Handful of fresh cilantro, chopped
Post a Comment for "Easy Healthy Summer Recipes"