Home » What's New » Everyday Summer Dinners Made Easy

Everyday Summer Dinners Made Easy

Thank you for sharing!

It’s a recipe roundup of my favorite 5 summer dinners. These meals are everyday dinners made easy and summer friendly. What does that mean? Well, they’re dinners that don’t heat up the kitchen. And, I think you’ll be surprised at what I’ve included in this summer roundup!

As an Amazon Associate I earn from qualifying purchases, at no extra cost to you. See my disclosure policy here.

Easy Summer Dinners

Meatloaf Monday

How about some meatloaf in the Instant Pot (or slow cooker)? I saw a great meatloaf recipe from a fellow food blogger, The Tipsy Housewife (IG @thetipsyhousewife), It’s a family recipe and looked delicious. So, I made it on Monday, and shared the prep on Instagram stories. Here’s a link to the recipe: https://thetipsyhousewife.org/meatloaf-by-helen-heirloom-recipes/, and one to my Instagram: https://www.instagram.com/thefeatherednester/.

Taco Tuesday

This Tuesday, it’s Carnitas in the Crockpot. This is a definitely a fix it, and forget it recipe. Which is perfect during the summer!

Summer dinners should be quick and easy, right? I recommend browning the pork roast before popping it in the slow cooker, but it’s optional.

All you really need to do it throw everything into the slow cooker, set your timer, and you’re set.

a plate of carnitas with pita and veggies

This is the type of roast I use. Unless we are having guests, I cut the roast into a 3.5 – 4 pound size for 4 servings.

pork shoulder butt roast

Get the Pork Carnitas recipe here.

Wednesday Grilled Shrimp & Salad

How about a crisp, refreshing salad for Hump Day? I’m pairing it with grilled shrimp. To make things easy, we’re skewering the shrimp so turning them on the grill will be a snap.

When I think of summer dinners, the grill usually comes to mind. I usually use packaged salad, but it you’re feeling ambitious, here’s  a crisp, summer salad recipe. Just be sure to season and marinate the shrimp before making the salad!

Summer Salad Recipe - tomatoes, onions, cucumber
Summer Salad in a bowl
Print Pin
5 from 1 vote

Tomato and Cucumber Salad

This tomato and cucumber salad is my favorite salad in summer. It's light and refreshing and bursting with basil flavor.
Course Salad, Lunch, Dinner
Cuisine American
Keyword Dinner, Lunch, Side Dish, Make Ahead, Weeknight Dinner, Salads
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 306kcal


  • 2 large tomatoes
  • Salt and pepper
  • 2 tsp red wine vinegar
  • 1/2 large sweet onion such as Vidalia, chopped and slivered
  • 1 cucumber—peeled halved lengthwise, seeded and cut into 1/2-inch dice
  • 1/4 cup extra-virgin olive oil
  • Fresh basil leaves thinly ribboned


  • Halve the tomatoes lengthwise and cut into bite-size wedges. In a small bowl, toss the tomatoes with a pinch of salt, pepper, and vinegar. Let the tomatoes stand for up to 30 minutes.
  • Shortly before serving, transfer the tomato wedges to a medium bowl with a slotted spoon; discard the juices. Add the cucumber and onion, then the olive oil and toss to coat. Lastly, add the basil and toss once more. Serve promptly.


Serving: 1serving | Calories: 306kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Sodium: 17mg | Potassium: 594mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1133IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 1mg

Nothing says summer like freshly grilled shrimp! And, you won’t believe how easy they are.

With these easy tips, you’ll be grilling shrimp like a grilling boss.

poultry Dinners Summer
Menu Meals Sprimp
Print Pin
5 from 1 vote

Grilled Shrimp with Fresh Herbs

If you don’t have fresh herbs, substitute 1 tsp of dried. Preparation time doesn’t include 15-30 minutes of optional “marinating.”
Course Main Course, Side Dish, Lunch, Dinner
Cuisine Mediterranean
Keyword Main Course, Side Dish, Easy Dinner, 30 minute meals
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 204kcal


  • grill or broiler


  • 1 pound extra-large or jumbo shrimp (peeled and deveined)
  • 1 garlic clove minced
  • 2 tablespoons melted butter
  • 2 tablespoons minced fresh parsley
  • 2 tablespoon minced fresh basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 wooden skewers
  • 1 tablespoon olive oil for grill


  • Combine everything except for the olive oil and allow to marinate up to 1 hour. Thread shrimp onto wooden skewers.
  • Heat the grill and brush well with oil to prevent the shrimp from sticking. Grill the shrimp over direct heat for 1-2 minutes on each side, until pink. Remove from grill immediately when done.


Serving: 1serving | Calories: 204kcal | Carbohydrates: 1g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 1433mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 3mg

Thursday Summer Pesto Pasta with Pancetta

This pasta dish just radiates the essence of summer. It is light, easy, and delicious!

I’ve added a little pancetta, but you can substitute bacon or even leave it out altogether.

Summer Dinner Recipe
Print Pin
5 from 1 vote

Summer Pesto Pasta with Pancetta

Pesto Pasta with Pancetta is the perfect summer's night dinner. It's light and delicious, just like summer.
Course Main Course, Lunch, Dinner
Cuisine Italian
Keyword Pasta, Main Course, Dinner, Weeknight Dinner, Easy Dinner, 30 minute meals
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 8 servings
Calories 412kcal


  • skillet
  • large sauce pan


  • 1 pound pasta
  • 1/2 cup reserved pasta water
  • 1/2 cup pesto (I like the Kirkland brand from Costco)
  • 1 Tbsp extra virgin olive oil
  • 6 oz pancetta, diced
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper to taste


  • Bring water to boil for pasta. Start the sauce while the water is boiling. Cook pasta according to directions.
  • Heat olive oil over medium heat, add pancetta and cook until browned. Lower heat. Add pesto and mix well, stirring frequently. When the pesto is warmed and just a little bubbly, slowly stream in the heavy cream as you stir. Add the Parmesan Cheese. 
  • Once sauce starts to simmer and the cheese has melted, add the pasta mixing well until creamy. Use a little reserved pasta water to thin out the sauce, if needed. Salt and pepper to taste.


Serving: 1serving | Calories: 412kcal | Carbohydrates: 44g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 342mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 454IU | Calcium: 79mg | Iron: 1mg

Friday Slow Cooker or Instant Pot Shredded Chicken

Another flexible recipe here! Substitute red salsa for the green salsa, depending on what’s your preference.

Serve over rice, tortilla chips, on tortillas, or even make enchiladas with it. It’s Friday and the living is easy!

instant pot shredded chicken chile verde
a casserole dish of chicken salsa verde ready to serve
Print Pin
5 from 3 votes

Chicken Chile Verde (Instant Pot or Slow Cooker Recipe)

This Chicken Chile Verde is a cook once, eat again meal. Make it early in the week and you can use the chicken to create other meals, such as Chicken Enchiladas or Chicken Cobb, later that week. 
Course Main Course
Cuisine Mexican
Keyword One Pot Meal, Weeknight Dinner, Easy Dinner, 30 minute meals, Meal Prep
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 8 servings
Calories 223kcal


  • Pressure Cooker OR
  • Slow Cooker


  • 1 pound boneless chicken breasts
  • 1 pound boneless chicken thighs
  • 1 jar (12 ounce) Salsa Verde (I like Hatch Valley brand)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt and pepper


  • Add chicken to slow cooker, and add the other ingredients on top. Cook in slow cooker on low setting for 5-6 hours. Shred chicken and serve over rice or with tortillas.
  • For Instant Pot, add all ingredients to the Instant Pot. Cook on high pressure for 12 minutes, then allow pressure to naturally release for at least 10 more minutes before performing a quick release. Shred chicken and serve over rice or with tortilas.



Serving: 4ounces | Calories: 223kcal | Carbohydrates: 1g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 81mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Calcium: 17mg | Iron: 1mg

You’ll love these easy baking recipes for dessert:

Peach Crisp

Blueberry Handpies

Strawberry Cobbler

Looking for more easy, summer dinners? Get these recipes:

Clam Chowder

Instant Pot Loaded Potatoes


Have a wonderful week my friends and I hope you enjoy these summer dinners!

Check me out on Instagram or Facebook for my latest photos, recipes, or cook-a-longs and meal preps. PLEASE leave comments and suggestions below. It only takes a moment and ensures that my blog posts reflect what you like seeing!

Follow me on social media for the latest in simple, easy food inspiration:

2 thoughts on “Everyday Summer Dinners Made Easy”

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to content