Preparing meals or cooking seems to be more difficult in the warmer weather months. Using the oven heats up the house, and as a travel nurse on assignment, you don’t always have access to a grill to cook outside. We have put together four recipes that are easy and great for warmer weather months.
4 Easy Warmer Weather Recipes
Antipasto Salad Recipe
Antipasto salad is an easy, no-cook weeknight meal. Gluten-free, grain-free, dairy-free, and paleo – it’s perfect when you don’t want to turn on the stove.
Prep Time: 10 mins Total Time: 10 mins
Ingredients
- 1 large head or 2 hearts romaine chopped
- 4 ounces prosciutto cut in strips
- 4 ounces salami or pepperoni cubed
- Half cup artichoke hearts sliced
- 1/2 cup olives mix of black and green
- 1/2 cup hot or sweet peppers pickled or roasted
- Italian dressing to taste
Instructions
- Combine all ingredients in a large salad bowl. Toss with dressing.
Creamy Tuscan Salmon
This Creamy Tuscan Salmon recipe is totally restaurant quality but super easy to make! Perfectly pan-seared salmon, drowning in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil. It’s the perfect summer meal and is done in 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 4 (4 ounces) salmon fillets
- 1 teaspoon kosher salt for the salmon (plus more)
- 1/2 teaspoon black pepper, plus more
- 2 tablespoons butter
- 6 cloves garlic, smashed and minced
- 18 ounces cherry tomatoes
- one cup heavy cream
- 1 and 1/2 teaspoons kosher salt for the sauce
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- black pepper to taste
- 1/2 cup parmesan cheese, shredded
- 3-4 ounces spinach, chopped
- half a bunch of fresh basil, roughly chopped
Instructions
Begin by searing the salmon. Heat a 12-inch high-sided skillet over medium-high heat. Let the pan sit on the burner for a couple of minutes so that it gets super hot.
Meanwhile, pat each salmon fillet dry with paper towels. Sprinkle the top of the salmon with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Add 2 tablespoons olive oil to the hot pan and swirl to coat. It should shimmer immediately. Place each fillet of salmon into the hot pan. (If your salmon has the skin on, place the skin side down first.) Do not crowd the salmon together. Make sure there is space in between so they don’t steam each other. Sprinkle the other side of each fillet with a bit more salt and pepper. Let the salmon sear well over medium-high heat for 1-3 minutes, depending on the fillet’s thickness. Once you have a nice brown sear on the underside, flip the salmon to cook the other side for about 30 seconds to 1 minute before turning off the heat. Do not overcook your salmon.
Remove the salmon to a plate and keep warm.
Make the Tuscan sauce.
Over medium heat, add 2 tablespoons butter to whatever oil remains in the pan from making the salmon. When it is melted, add 6 cloves of minced garlic. Cook, frequently stirring, for about 1 minute until fragrant.
Chop half of the cherry tomatoes, and leave the other half whole. Add to the pan with the butter, and cook for 1 minute, or until some of the tomatoes are starting to split.
Pour in 1 cup heavy cream. Add 1 and 1/2 teaspoon kosher salt, one teaspoon dried basil, 1/4 teaspoon cayenne pepper, and black pepper to taste.
Let the cream mixture come to a light simmer, about 2-4 minutes.
Add 1/2 cup Parmesan cheese. Add 3-4 ounces chopped spinach and stir it all in.
Continue cooking over medium heat until the cream has thickened somewhat and the spinach has wilted.
Add in a half bunch of chopped fresh basil. Return the salmon to the pan. Heat through if necessary.
Serve with pasta, roasted potatoes, mashed potatoes, rice, or cauliflower rice. Or just serve it on its own with a big green salad!
HERBED LEMON GARLIC CHICKEN SKEWERS
Fresh lemon, herbs, and garlic come together in this fast and flavorful marinade. It is complemented with fresh and bright summer veggies in this fantastic meal that is under 400 calories!
INGREDIENTS
Marinade:
- 1 1/2 tablespoons garlic finely minced
- 1 tablespoon fresh lemon zest
- 4 tablespoons lemon juice freshly squeezed
- 1/2 cup minced fresh herbs I used a mix of basil, rosemary, and oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons extra virgin olive oil
- Skewers:
- 2 medium zucchini cut into ½ inch slices
- 1 large red bell pepper cut into ¾ inch squares
- One medium red onion cut into wedges and then ¾ inch squares
- 1 1/4 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 lemon cut into wedges for serving
INSTRUCTIONS
In a small bowl, combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
Place cut vegetables in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in a separate bag and add remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
Serve with lemon wedges and squeeze on top.
Hawaiian BBQ Chicken Wraps
Nothing better than a little Hawaiian twist to BBQ chicken, layered inside a tasty wrap! These Hawaiian BBQ Chicken Wraps are EASY, healthy, and delicious.
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins
Ingredients
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
- salt and freshly ground black pepper
- 1/2 cup barbecue sauce
- 1/2 cup shredded mozzarella cheese
- 2/3 cup pineapple, chopped (fresh or canned)
- 1/4 red onion, chopped
- 1 romaine heart, chopped
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas (wheat or white)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chicken pieces to the pan and season with salt and pepper. Cook, flipping once until chicken is cooked through and golden brown.
- Remove pan from heat. Add barbecue sauce to the pan and toss chicken to coat.
- Place tortilla on a plate. Layer with a spoonful of barbecue chicken, cheese, pineapple, onion, chopped romaine, and cilantro.
- Roll, burrito-style, and secure with a toothpick. Serve immediately.
- Consider serving these with a BBQ side dish.
We hope all of our travel nurses found these warmer weather recipes helpful. Do you have warmer weather recipes you like to make in the warmer months? Comment them below.
