Everyday Summer Dinners Made Easy

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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!

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.

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.

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 Dinners
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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 Dinner, Lunch, Salad
Cuisine American
Keyword Dinner, Lunch, Make Ahead, Salads, Side Dish, Weeknight Dinner
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 306 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Nutrition Facts
Tomato and Cucumber Salad
Amount Per Serving (1 serving)
Calories 306 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Sodium 17mg1%
Potassium 594mg17%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 1133IU23%
Vitamin C 26mg32%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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
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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 Dinner, Lunch, Main Course, Side Dish
Cuisine Mediterranean
Keyword 30 minute meals, Easy Dinner, Main Course, Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 204 kcal

Ingredients

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

Instructions

  1. Combine everything except for the olive oil and allow to marinate up to 1 hour. Thread shrimp onto wooden skewers.

  2. 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.
Nutrition Facts
Grilled Shrimp with Fresh Herbs
Amount Per Serving (1 serving)
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 286mg95%
Sodium 1433mg62%
Potassium 132mg4%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 940IU19%
Vitamin C 14mg17%
Calcium 177mg18%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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
Summer
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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 Dinner, Lunch, Main Course
Cuisine Italian
Keyword 30 minute meals, Dinner, Easy Dinner, Main Course, Pasta, Weeknight Dinner
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 8 servings
Calories 412 kcal

Ingredients

  • 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

Instructions

  1. Bring water to boil for pasta. Start the sauce while the water is boiling. Cook pasta according to directions.
  2. 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. 

  3. 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.

Nutrition Facts
Summer Pesto Pasta with Pancetta
Amount Per Serving (1 serving)
Calories 412 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 28mg9%
Sodium 342mg15%
Potassium 174mg5%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 12g24%
Vitamin A 454IU9%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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!

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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 30 minute meals, Easy Dinner, Meal Prep, One Pot Meal, Weeknight Dinner
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Servings 8 servings
Calories 223 kcal

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

Recipe Video

Nutrition Facts
Chicken Chile Verde (Instant Pot or Slow Cooker Recipe)
Amount Per Serving (4 ounces)
Calories 223 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 92mg31%
Sodium 81mg4%
Potassium 245mg7%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 91IU2%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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!

2 Comments

  1. Jennifer Krentzin

    Love following you and seeing your daily IG story and posts! ?

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