As the heat wave drags on here in New England, I’m continuing to look for dishes that don’t require an oven. Chicken and Veggie Skillet does use the stove, but that doesn’t seem to heat up the house as much. I love Chicken and Veggie skillets, because it’s a dish that’s flavorful, healthy, and uses ingredients I have on hand.

To make a Chicken and Veggie Skillet, you will need:

*  2 Chicken breasts, shredded. (I used meat leftover from a store-bought rotisserie.)

*  2 Zucchinis, diced.

*  1 Package cherry tomatoes

*  1 TSP garlic

*   Juice of a lemon

*  1 TBP oil

*  1/2 Cup Chicken broth

*  3 TBP of Smart Balance

*  Cooked pasta (I used 8-oz of spaghetti.)

*  Salt/Pepper/Red Pepper flakes

Start by sautéing the garlic in the oil and lemon juice. Add the tomatoes and the chicken broth. Cook approximately 10 minutes until the tomatoes burst and start to break down. Add in the zucchini and cook until crisp-tender. Mix with the cooked pasta and shredded chicken. Stir in the Smart Balance, making sure everything is well-coated. Add salt/pepper to taste. A bit of red pepper flakes provides a nice kick.

If you’d like to make this dish lighter, or low-carb, simply eliminate the pasta. It’s still tasty without it. I served this Chicken and Veggie skillet with a green salad and slices of watermelon on the side. Delish!

Normally, I advocate healthy eating, but sometimes you just need a fabulous dessert. I like to make treats on holidays, and this recipe for No-Bake Peanut Butter Caramel Cheesecake is going to make my 4th of July out of this world! I was planning on Red, White, and Blue cupcakes, but with a 93-degree heat wave, that’s not an option. I wanted a dessert that’s quick, delicious, and involved no baking.

To make No-Bake Peanut Butter Caramel Cheesecake, you will need:

*  1 9-inch graham cracker pie crust

*  1 container of Cool Whip

*  1 Cup of creamy peanut butter

*  1 8-oz package of softened cream cheese

*  1/2 Cup of confectioners sugar

*  1 jar of caramel

Pour 1/2 the jar of caramel into the graham cracker crust (caramel should be room temp). Put the pie shell into the freezer and chill for approximately 15 minutes.

Combine the cream cheese, confectioners sugar, and peanut butter in a bowl. Using a hand mixer, blend until smooth. Fold in half of the Cool Whip. Spoon onto the chilled pie shell and freeze for an additional 20 minutes. When the cheesecake seems solid, top with the remaining Cool Whip and drizzle with caramel.

The drizzle doesn’t have to be perfect. Free form can look cool. Mine is like a modern art interpretation. If you want to be fancy, use a pastry bag.

No-Bake Peanut Butter Cheesecake is extremely decadent. I serve small slices and no one usually takes a second. Keep the rest of the menu light. I love to pair this with a meatless meal.

We’ll be enjoying this Friday, but it would also make a wonderful dessert for a summer birthday, baby/bridal shower, or anniversary party.

Ever since I got my free drink at Tropical Smoothie Café, I’ve been craving smoothies! Rather than pay $5.00 each, I bought a bunch of ingredients and made them at home. I’ve played around with all different fruit combos, but this is my favorite. It’s so good in fact, I call it the Purple Perfection Smoothie.

Purple Perfection Smoothies get their beautiful color from the mix of berries. To make them, you will need:

*  2 cups of assorted frozen fruit. I use blueberries, strawberries, raspberries, and bananas.

*  1 Cup of Almond milk

*  1 TBS of Chia seeds  (These are amazing; try them now!)

*  1 packet of Splenda

Blend all of the ingredients until combined. If you have an old, slow, cranky blender like mine, you may need extra liquid. Purple Perfection Smoothies make an ideal breakfast, especially on a hot summer morning. (It’s supposed to be 90 degrees here in New England…Yikes!)

If you have popsicle molds, this can also be frozen for a very tasty treat.

I paired this smoothie with scrambled eggs and coffee for maximum energy. I slept 7 hours, I ate breakfast, and I took my vitamins—all before 6:00AM. My week is off to a great start!

 

What’s your favorite smoothie?

Cutting back on meat is good for both the waistline and the wallet. While I prefer meat meals to vegetarian, these are options I also enjoy. If you’re looking for a meatless meal that’s actually filling and tasty, try any of these dishes:

*  Black Bean Burgers

*  Lentil Soup

*  Vegetarian Curry

*  Spaghetti Squash

*  Stuffed Peppers

*  Vegetarian Stir-Fry

*  Falafel

*  Salad with tons of mix-ins  (nuts, cranberries, raw veggies, chickpeas)

*  Pumpkin  (can be turned into a ravioli, strudel, or soup)

*  Egg Salad

*  Spanakopita (Greek spinach pie)

*  Omelets

*  Spanish rice

*  Veggie Pitas (great with avocado and alfalfa sprouts)

*  Broccoli/Cheddar Soup (even better in a bread bowl)

*  Savory Bread Pudding (easy on the cheese, but add extra mushrooms)

*  Mediterranean Roasted Veggies

*  Pesto  (on pasta or veggies, this stuff is amazing!)

*  Chili  (just beans, no meat, still awesome)

*  Tortellini Alfredo

*  Baked Potato Platter  (set out potatoes and toppings and let everyone create their own)

*  Tofu  (great in soup or sautés)

*  Burritos

*  Grilled Cheese & Soup

Notice a trend of ethnic foods in this list? Most cultures use much less meat than we do in America. Most of us won’t go meatless daily, but even once a week can have a significant impact.

 

Do you like meatless meals?