With so much going on during the summer, and thus more, fun activities to fit into your already busy schedule, who has time to spend in a hot kitchen? Right??
If you’d like for me to add your easy summer recipes, either leave them in the comments section or email them to LCEndahl@takinbackcontrol.com
Just to let everyone know that I will probably ‘feature’ a few recipes from my many collected sites. If you click on the title of the recipe, you will go directly to that recipe’s webpage. I will also list links to these websites below.
IN NO WAY do I claim that I am the author to any of these recipes because I am not!!!
Crock Pot/Slow Cooker
- 3 pounds chicken bone-in, skin-on, I mixed thighs and drumsticks
- 13.5 oz can coconut milk or lite coconut milk
- 1/2 cup pineapple juice
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/8 teaspoon red pepper flakes
Place chicken in a crock
In a mixing bowl whisk remaining ingredients
Pour over chicken
Cover and cook on high for 3-4 hours or low for 6-8
Optional (but recommended) place cooked chicken on foil-lined broiler pan and broil for 3-8 minutes. Keep an eye on it and take it out as soon as it starts to brown up.
- 3 ounces diced pancetta (about 1/2 cup diced)
- 1 cup chopped sweet onion (from 1 onion)
- 1-pint cherry tomatoes halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 4 (6-ounce) skinless cod fillets
- 1/4 cup fresh flat-leaf parsley leaves (optional)
Cook the pancetta in a nonstick skillet over medium, occasionally stirring, until crisp, about 5 minutes. Transfer the pancetta and drippings to a 5-quart slow cooker. Add the onion, tomatoes, vinegar, and honey, stirring to combine. Partially cover, and cook on HIGH until the mixture is syrupy and jam-like about 4 hours.
Stir together the thyme and black pepper in a small bowl. Sprinkle over the cod fillets. Place the fish on the tomato mixture in the slow cooker; cover completely, and cook on LOW until the fish flakes easily with a fork, about 25 minutes. Serve the cod with the tomato jam; sprinkle with the parsley, if desired.
Typically, fully covering the slow cooker during cooking is necessary since the lid locks in moisture and keeps the food from drying out. However, when making the jam, letting the moisture out by only partially covering the cooker is what gives the mixture its thick, syrup-like consistency.
- Kosher salt
- 1 pound thinly sliced chicken cutlets, cut into 1/2-inch-thick strips
- 3 tablespoons olive oil
- 8 tablespoons unsalted butter, cubed
- 6 cloves garlic, sliced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine
- 12 ounces angel hair pasta
- 1 teaspoon lemon zest plus the juice of 1 large lemon
- 1/2 cup freshly grated Parmesan
- 1/2 cup chopped fresh Italian parsley
- Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
- Melt four tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer, and cook until reduced by half, about 2 minutes. Remove from the heat.
- Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining four tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
Copyright 2019 Television Food Network, G.P. All rights reserved
- 8 lasagna noodles, broken in half crossways*
- 1 teaspoon olive oil
- 1 pound bulk Italian turkey sausage (or turkey sausage links, casings removed)
- 1 14 1/2 – ounce can crushed tomatoes
- 1 8 – ounce can tomato sauce
- 3/4 teaspoon dried oregano, crushed
- 1/4 teaspoon dried rosemary, crushed
- 1/2 teaspoon minced garlic (1 clove)
- 1 small zucchini, halved lengthwise and sliced
- 4 ounces fresh mozzarella, cut into 3/4-inch chunks
- Grated Parmesan cheese
- In a large saucepan or Dutch oven, cook lasagna noodles according to package directions. Drain and cool slightly; cut noodles in half lengthwise.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage; cook until sausage is firm, breaking up large pieces. Add crushed tomatoes, tomato sauce, oregano, rosemary, and garlic; cover and simmer 5 minutes.
- Stir in zucchini; cover and simmer 3 minutes more or just until tender. Stir in cooked noodles to coat with sauce; heat through. Add mozzarella chunks without stirring; remove from heat, cover and let stand 1 minute or until the mozzarella starts to melt. Serve, passing Parmesan for topping.
- *Noodle Substitutions No lasagna noodles? No worries. Just swap in 7 to 8 ounces of another pasta shape.
- Pile on the Veggies Add any cooked vegetables–broccoli, carrots, peppers, green beans–to the sauce to enhance nutrient value, color, and texture, and to make good use of leftovers.
- 3 small serrano chiles
- 1 small garlic clove
- Kosher salt
- ¼ cup plus 2 Tbsp. fresh lime juice
- 3 Tbsp. fish sauce
- 3 Tbsp. honey
- 2 Tbsp. vegetable oil, divided
- ½ lb. skirt steak
- 6 oz. wide rice noodles
- ½ small head Napa cabbage, coarsely chopped
- 1 6″ piece daikon, peeled, thinly sliced
- 2 mini seedless cucumbers, thinly sliced
- ½ cup finely chopped mint, plus more leaves for serving
- ½ cup finely chopped roasted, salted peanuts, plus more for serving
- Remove seeds from 2 chiles, then finely chop with remaining chile on a cutting board. Thinly slice the garlic. Sprinkle a pinch of salt over. Mash chiles and garlic with the flat side of a chef’s knife on cutting board, alternating chopping and mashing, until broken down into a coarse paste. Transfer to a large bowl. Add lime juice, fish sauce, honey, and 1 Tbsp. oil, stirring vigorously to dissolve honey.
- Place steak in a medium bowl and pour 3 Tbsp. dressing over, holding back any pieces of chile with a spoon; reserve remaining dressing in a bowl. Let steak marinate, turning every minute or so, at least 10 minutes or up to 1 hour.
- Meanwhile, bring a medium pot of salted water to a boil. Remove from heat, add noodles, and cover. Let sit, stirring every minute to keep from sticking, until noodles are al dente, 5–8 minutes. Drain and rinse under cold running water. Drain well again and set aside.
- Combine cabbage, daikon, and cucumbers in a large bowl; season lightly with salt. Massage with your hands to release excess water. Drain off any water that pools in the bottom of the bowl.
- Pat steak dry; season lightly with salt. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Add steak and cook, turning once, until browned all over, about 4 minutes per side for medium-rare. Let rest 5 minutes before cutting into pieces.
- Add cabbage mixture, noodles, steak, ½ cup mint, and ½ cup peanuts to bowl with reserved dressing. Toss to combine; taste and season with salt if needed. Top with more mint and peanuts before serving.
- 1/2 pound bacon, chopped
- 1 onion, finely chopped
- 2 (15 ounces) cans baked beans
- 1/4 cup brown sugar
- 1/4 cup ketchup1/4 cup prepared mustard
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Add the onion and saute until tender. Drain excess oil, if desired. Stir in the beans, brown sugar, ketchup, and mustard. Cook, stirring occasionally, until bubbly.
- 1/4 cup boiling water
- 1 package (0.3 ounce) sugar-free lime gelatin
- 2 cartons (6 ounces each) Key lime yogurt
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1 reduced-fat graham cracker crust (6 ounces)
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust.
- Refrigerate, covered, until set, about 2 hours.
- 1/4 c. sugar
- 1 slice lime
- 2 c. Sprite (or other lemon-lime soda)
- 3/4 c. tequila
- 3/4 c. sour apple liqueur
- 1/2 c. lime juice
- 1/4 c. triple sec
- Thinly sliced apple, for garnish
- Place sugar in a small shallow plate. Rim the edges of your glasses with a slice of lime and dip in sugar to coat the rims. Fill glasses with ice. Combine all remaining ingredients besides garnish in a large pitcher. Stir to combine. Pour into glasses and garnish with a slice of apple. Serve.
- Combine all remaining ingredients besides garnish in a large pitcher. Stir to combine. Pour into glasses and garnish with a slice of apple. Serve
My Collection of Links
This list will continue to grow, so be sure to keep checking back. Also if you have your own personal recipe websites (with summer recipes), please feel free to drop my your link below and thank you in advance!!
- A Pinch of Healthy
- All Recipes
- Beef It’s What’s for Dinner
- Belle of the Kitchen
- Bless This Mess
- Bon Appetit
- Cooking Light
- Country Living
- Eating Well
- Food Network
- Good Housekeeping
- Jar of Lemons
- Love and Lemons
- Mercy Home
- Midwest Living
- Minimalist Baker
- PG Everyday
- Pure Wow
- Rachel Ray Every Day
- Real Simple
- Show Me the Yummy
- Southern Living
- Spend with Pennies
- Sweet Baby Rays
- Taste of Home
- The Pinning Mama
- The Seasoned Mom
- The Spruce Eats
- Two Peas and Their Pod
- Woman’s Day
My Final Words…
Again, I do not claim that any of these recipes are mine. They are all recipes, as well as websites that I have just collected. DO NOT place these recipes on your blogs and claim them as your own. Please, remember you <want your blog to be copyright compliant.
And I hope you’ll find a few recipes you like. Let us know the ones you have tried and what ones you enjoyed!!