Four of my favorite summer recipes because  . . . no cooking required!

By: Jodie Shield, RDN

When it’s hot outside, there is no way I’m turning on the oven! Sure, I could step outside and grill some Blackened Fish or Pineapple Chicken Kebobs. But when it’s really humid and sticky, I prefer to stock up on fresh ingredients, toss them together, assemble and eat. Here are my four go-to recipes that make summer eating a breeze.  I just added them to my iTunes app Time To Eat Healthy: Homemade Meals in Minutes.

Lightened Up Layered Salad

Edit Layer Salad

 

 

Tuna Taco Ole’

 

Mexican tuna salad served in taco shells

 

Cowboy Chow

edit cow boy chow

 

Egg Salad

Egg salad Edit

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Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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