Dinner Ideas: Light Summer Dinner Recipes
Summer time is the time to detox. This time of the year is a natural cleanser. The heat and humidity not only induces dehydration for essential, subsequent hydration, but also a strong sense of awareness towards, how to keep fit and light! Eating light helps you beat the heat and minimize doctor's visits. There are a number of amazingly easy and light summer dinner recipes that you can benefit from...
Easy Summer Dinner Vegetarian Recipes:
Cheese and Spinach Casserole
Ingredients:
- 2 cups mozzarella cheese (shredded).
- 2 cups Cheddar cheese (diced).
- 1 cup Parmesan cheese (grated).
- 2 cups of chopped spinach.
- ½ teaspoon ground black pepper.
- ¼ teaspoon powdered nutmeg.
- 2 unbaked pie crusts.
- Salt to taste.
- Preheat the oven to 175 degrees C.
- Press one pie crust along the bottom and sides of the glass pie dish.
- Mix together the mozzarella, Cheddar and Parmesan cheese, spinach, pepper, nutmeg and salt.
- Transfer the mixture into the pie crust at the base of the pie dish and place the second crust on top of the filling. Trim the edges for finesse.
- Bake for 40 minutes and cut into wedges, once cool.
You can wash the cheese and spinach casserole down with this wonderful fizzy favorite. The zingy taste is not something the kids readily miss out on.
Ingredients:
- 4 cups of cherry juice concentrate.
- 4 cups ginger ale.
- 6 fresh cherries.
- 1 cup of fresh mint leaves.
- Place a little cherry concentrate in a champagne saucer.
- Slowly, stir in the ginger ale.
- Garnish the drink with a swizzle stick garnished with a fresh cherry and mint leaves.
Roast Chicken
Ingredients:
- 1 chicken (around a kilogram in weight).
- 2 cups soy sauce.
- 2 cups brown sugar.
- 2 cups white sugar.
- 1 tablespoon ginger (juice).
- Salt to taste.
- Mix together soy sauce, brown and white sugar, and ginger juice.
- Pour the concoction over the chicken, and set aside overnight.
- Preheat the oven to 170 degrees C.
- Placed the marinated chicken into a greased baking dish.
- Bake for an hour, or until the juices run clear.
- Serve hot or at room temperature or even cold (shredded) in sandwiches!
Watch the children and seniors relish the chicken with great fruit frolic. Lemonade, cherries, blueberries and vanilla ice cream, and you have a family falling head-over-heels in love with you...all over again!
Ingredients:
- 2 cups of fresh cherries.
- 2 cups of fresh blueberries, or even strawberries.
- 4 tablespoons of strawberry or raspberry syrup.
- 4 cups of lemonade.
- Vanilla ice cream.
- Place 2 cherries and blueberries/strawberries in each champagne saucer.
- Pour in a tablespoon of raspberry/strawberry syrup into each glass.
- Top with lemonade and a generous dollop of vanilla ice cream.
Strawberry Marshmallow Shortcake
Ingredients:
- 2 cups of sliced strawberries in syrup.
- 1 cup marshmallows.
- 1 cup strawberry flavored gelatin.
- 2 cups all-purpose flour.
- 2 cups refined, ground sugar.
- 3 teaspoons baking powder.
- ½ cup shortening.
- 1 cup fresh milk.
- 3 eggs (2 cups fresh, whipped cream for those who wish to avoid eggs).
- 1 teaspoon vanilla extract.
- Preheat the oven to 175 degrees C.
- Grease a baking pan and sprinkle the marshmallows evenly on the greased base.
- Whisk the strawberries, syrup and gelatin, and set aside.
- In a cake-mixing bowl, mix together the flour, baking powder and sugar.
- Slowly, add the shortening, vanilla essence, milk and eggs (or the whipped cream).
- Blend the mixture for about 3 minutes.
- Pour the batter evenly over the marshmallows at the base of the baking dish.
- Bake for about 50 minutes until a toothpick inserted comes out clean.

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