Light Summer Meal Ideas
Fresh, tasty ideas to keep you healthy and well fuelled this summer.
Whether you’re in the mood for a light, refreshing bite or something more filling, you won’t regret trying some of these favourites from our team here in Renfrewshire!
As people get older they often lose their appetite, even more so in the heat of summer, so it’s important to find tasty options to tempt and encourage your Seniors to eat. We’ve asked our talented Home Instead Renfrewshire and Barrhead Care Professionals to share with us their favourite home cooked recipes for the summer season.
Summer Chicken Stew
This deliciously light stew from BBC Good Food is a must try for those warm summer nights when you feel like something healthy but hearty.
Ingredients
- 2 tbsp olive oil
- 500g leeks, finely sliced
- 2 plump garlic cloves, finely sliced
- 2 thyme sprigs, leaves picked
- 8 chicken thighs, skinless and boneless
- 500g new potatoes, larger ones quartered, smaller ones halved
- 350ml chicken stock
- 200g green beans
- 350g frozen petit pois
- lemon wedges, to serve
Method
- Heat the oil in a large casserole dish over a medium heat. Add the leeks, garlic and thyme, cover and cook gently for 10 mins, stirring occasionally. Season the chicken and tip into the dish with the potatoes.
- Turn up the heat, pour in the stock and bring to a simmer. Reduce the heat and allow to gently bubble with the lid on for 35 mins. Add the green beans and peas for the final 10 mins of cooking. Season to taste, then ladle into bowls or lipped plates with a squeeze of lemon.
For the full recipe and many more delicious dishes: https://www.bbcgoodfood.com/recipes/summer-chicken-stew
Baked Halloumi with Chickpeas & Greens
For a tasty lunch or a light dinner, this Tesco vegetarian dish is sure to please even the fussiest taste buds.
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed
- 400g cherry tomatoes
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 100g curly kale
- 225g lighter halloumi, sliced
- 130g fresh pesto
- 15g fresh basil leaves
- crusty bread, to serve (optional)
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the chickpeas and tomatoes in a large baking dish. Drizzle with the vinegar and oil, season and toss to combine. Roast for 10 mins or until the tomatoes are starting to soften slightly. Remove from the oven.
- Heat the grill to medium. Add the kale to the baking dish and toss gently. Top with the halloumi and place under the grill for 5-6 mins or until the halloumi is golden.
- Top with pesto and scatter with the basil. Serve with crusty bread, if you like.
Follow the link for the full recipe and many more delicious haloumi options: https://realfood.tesco.com/recipes/baked-halloumi-with-chickpeas-and-greens.html
Steak with Smashed Cucumber
This tasty summer steak from Good Housekeeping is a must try this summer!
Ingredients
- 1 1/2 lb. skirt steak, cut crosswise into 4 pieces
- Kosher salt and pepper
- 1 tsp. olive oil
- 1 lb. Persian cucumbers, halved lengthwise
- 2 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 1 Tbsp. reduced-sodium soy sauce
- 1/2 Tbsp. fresh lemon juice
- 1 tsp. grated peeled fresh ginger
- 1/2 tsp. honey
- 1/3 c. cilantro, roughly chopped
- Chili crisp, for serving
Directions
- Heat large cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then steak and cook to desired doneness, 2 to 3 minutes per side for medium-rare, depending on thickness. Transfer to cutting board and let rest at least 5 minutes before slicing against grain.
- Using side of chef’s knife, smash cucumbers slightly to crush, then cut each half into 4 to 6 chunks. Transfer cucumbers to medium bowl and toss with 2 teaspoons salt. Let sit 10 minutes.
- Meanwhile, in large bowl, whisk together sesame oil, sesame seeds, soy sauce, lemon juice, ginger, and honey.
- Rinse cucumbers in colander, then shake off as much water as possible. Transfer to bowl with dressing and toss to combine, then toss with cilantro. Serve alongside steak and drizzle with chili crisp if desired
Follow the link for the full recipe, and many more amazing summer meal ideas: https://www.goodhousekeeping.com/food-recipes/a46587051/steak-with-smashed-cucumber-salad-recipe/
Chicken Caesar Wrap
This unique wrap from Taste of Home is a tasty twist on the classic British favourite Chicken Caesar Salad.
Ingredients
- Chicken: You can use any kind of cooked chicken, whether canned, grilled or poached. Rotisserie chicken is a wonderful option too.
- Lettuce: Crispy romaine, the classic choice for any Caesar salad, is also the best type of lettuce for these Caesar wraps. Before making your wrap, keep your lettuce in the crisper drawer to maintain its texture. Tear the leaves instead of chopping them to create different-sized pieces to fill your tortilla.
- Dressing: This recipe calls for bottled Caesar dressing, but you can also make your own Caesar Salad Dressing at home.
- Tortillas: This recipe uses whole wheat tortilla, but you can substitute regular flour tortillas or gluten-free tortillas instead.
- Croutons: Any store bought or home-made croutons will work.
- Seasonings: Add extra garlic powder and black pepper to amp up the flavour to your taste.
- Parmesan cheese: No Caesar salad would be complete without it! Fresh Parmesan is better than dried for this salad.
Method
- Make the chicken Caesar
- In a large bowl, combine the dressing, cheese, garlic powder and pepper.
- Add the chicken, romaine and croutons. Fold in the ingredients gently until the dressing is evenly distributed.
- Roll your wraps
- Lay a tortilla on a plate, then spoon 2/3 cup mixture down the centre of the tortilla.
- Fold in each side of the tortilla, then roll it up until the chicken mixture is completely wrapped.
Follow the link for more fantastic, fresh summer meal ideas: https://www.tasteofhome.com/recipes/chicken-caesar-wraps/
