5 Easy, Healthy Recipes for Summer

Perfect for summer, these easy and healthy recipes offer fabulous tastes with simple preparations while incorporating fresh seasonal produce to create delicious entrées. These healthy recipes utilize your leftovers to create new favorites for fast, delicious meals.

Giant Steak Sandwich
This sandwich travels well and is great for picnics.

4 cups cold, cooked London broil or Flank steak, very thinly sliced
1 small red onion, thinly sliced
2 tomatoes, seeded and julienned
¼-cup balsamic vinegar
1-tablespoon olive oil
2 tablespoons sesame oil
2 teaspoons prepared horseradish
Large round loaf of bread

Mix the beef, onion, and tomato in a large bowl. In a small bowl whisk together the oil, vinegar, and horseradish, pour dressing over filling mixture, and toss to coat. Slice off the top of the bread, spoon on the filling, and then replace the top. Wrap tightly in plastic wrap, using 3-4 layers. Refrigerate until serving.

Mediterranean Chicken Salad
Try this tasty salad wrapped in romaine lettuce leaves.

4 boneless, skinless chicken breasts (Or use 4 cups chopped, leftover breast meat)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 small red onion, diced
½ cup pitted, sliced black olives
¼-cup artichoke hearts
1/3 cup balsamic vinegar
2/3 cup olive oil
4 fresh basil leaves, chopped (or 2 teaspoons Italian dressing mix)

Cook chicken, and then chop while warm. While it cooks, whisk together vinegar, oil, and basil. Combine all other ingredients, and toss with dressing. Chill and serve.

Cucumber-Crab Salad
This healthy recipe is scrumptious and perfect for summer luncheon parties.

8 Ounces lump crab meat, picked over
1-Tablespoon lemon juice
1 Tablespoon chopped fresh dill
1 Tablespoon fresh chives, chopped
¾-cup sour cream
1 cucumber, peeled and diced
4 fresh tomatoes, sliced

Fold together all ingredients except tomato slices, add salt and pepper to taste then chill. Serve on slices of tomato along with bread sticks or butter crackers.

Boneless Hot Wings

4 Skinless, boneless chicken breasts, sliced finger size
1-cup vinegar based hot sauce, (such as Frank’s Red Hot)
Reduced fat Blue cheese or Ranch dressing
Celery sticks

Place chicken and hot sauce in your 360 Cookware and cover. After the vapor seal has been formed, cook for 8-10 min until done. This crowd pleaser is spicy! (For less heat, reduce hot sauce to ½ cup and add 2 peeled, seeded, diced tomatoes)

Savory Vegetable Turnovers
This creamy, luscious vegetarian treat freezes well and is delicious as cold leftovers, if there are any left!

1 ½ cups diced summer squash
1 cup diced zucchini squash
1 cup fresh, diced green beans
1 cup diced sweet onion
½ pound sliced fresh mushrooms
½ chopped walnuts
1 cup grated parmesan cheese
1/3 cup heavy cream
¼ cup minced fresh basil
¾-pound phyllo dough
½ cup melted butter
1-teaspoon olive oil

Heat the 360 Cookware, add oil and vegetables and cook for 3-5 min until tender. Add the cheese and cream and stir to combine. Remove from heat. On a dry surface, lay out two sheets of dough and brush with butter, fold the dough lengthwise and place ½ cup of the filling on one end of the dough. Fold triangle style, (like a flag) brushing the top of each fold with butter. Bake turnovers on a greased cookie sheet at 350 degrees approx. 30 min, or until puffed, golden brown.

A fast and easy alternative is to use refrigerated crescent roll dough, folded once, no butter, instead of the pastry sheets. Bake on un-greased cookie sheet.