…is not what you’re thinking. No one is.
But we gotta eat!
So here’s a few super-simple, crazy-yummy ways to get the family fed without breakin’ a sweat.
Watermelon/ Feta Salad…whaaaa?
It’s so easy it’s embarrassing. And so good, you’re gonna eat the whole bowl.
Directions:
Chop up a watermelon into bite-sized pieces.
Chop a bunch of fresh mint.
Toss with crumbled feta cheese, as much as looks good.
Done.
Devour. The salty cheese with the aromatic mint and the juicy, sweet watermelon…
I’ll simply say, “You’re welcome.”
Bruschetta Chicken Wraps
Holy Parmesano, these are good.
You’re gonna need:
Grab a rotisserie chicken
Some fresh spinach (or arugula)(or whatever greens float your boat)
A jar of roasted red pepper bruschetta (I use the DeLallo brand for like, everything from pasta to sammies, so keep it on hand!)
A jar of artichoke bruschetta
A few slices of provolone
A few slices of tomato
A few slices of red onion(if you like them)
Black olives (if you like them)
Balsamic glaze (yum)
And a few large tortillas
Directions:
Spread those bruschetta toppings on, slice everything else thin and pile it on!
Drizzle with balsamic glaze and, oh my, flavor extraordinaire!
It’ll taste amazing after the full FIVE minutes you spent slaving in the kitchen, and will save in the fridge for literally days!
And last but NEVER least, carbs.
What’s a summer evening without a pasta salad?
(And this one goes perfectly with those chicken wraps.)
You’re gonna need:
1 pound uncooked pasta – I like rotini! Or fusilli! It’s all good.
3 cups cherry tomatoes, cut in half
8 ounces fresh mozzarella cheese balls, cut in half
1 lb. salami or summer sausage, cut into cubes
3/4 cup kalamata olives, sliced (if you like them)
3/4 cup pepperoncini (optional, but do it, I swear)
1/2 cup sliced red onion
1/2 cup fresh parsley, chopped
Some Italian salad dressing (about 2 cups)
Directions:
Cook pasta. Duh.
Run it under some cool water, if you like.
Then just throw everything in together!
Pour in the dressing til it’s just like you like it, then save some for the leftovers.
Sprinkle a little Parmesan cheese on it and Bam!
Winner, winner, pasta dinner!
Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it, to be honest. Especially with the fresh dressing to doll it up!
So, there you go! A (mostly) stove and oven-free survival guide to summer!
Now pour a cold one, dip your feet in the kiddie pool, and soak in the summer.
You’ve earned it.
And eaten it.
