4 No-Cook Summer Dinners

culled from:http://www.prevention.com

Too hot to cook? Soaring temps shouldn't mean low-nutrient takeout. Whip up these clean meals—all prepped in less time than it takes to pick up pizza.

 

1. Rice Noodles with Beef & Peanut Sauce
Thanks to cabbage, this dish packs a cancer-fighting punch. (Keep the cabbage love going with these 5 delicious cabbage recipes.)
PREP TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
4 oz rice noodles
¼ c creamy peanut butter
3 Tbsp rice vinegar
2 Tbsp reduced-sodium soy sauce
1 Tbsp grated fresh ginger
1 Tbsp dark sesame oil
½ to ¾ tsp crushed red-pepper flakes
½ lb thickly sliced reduced-sodium deli roast beef, sliced into strips
3 c shredded Napa cabbage (about ¼ head)
1 c snow peas, trimmed and halved
2 scallions, chopped
¼ c chopped roasted peanuts
1. SUBMERGE and soak noodles in hot water 10 to 12 minutes.
2. WHISK peanut butter, vinegar, soy sauce, ginger, oil, and red-pepper flakes in small bowl.
3. TOSS with drained noodles, beef, cabbage, and peas.
4. TOP with scallions and peanuts.

2.Hummus, Pickled Pepper, and Avocado Wraps
Who needs meat? Hummus and avocado provide a dose of filling plant-based protein. (For more avocado ideas, check out these 29 delicious recipes.)
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
1 c hummus
3 Tbsp harissa
4 lg (10") multigrain tortillas
2 c sprouts (about 2½ oz)
1 avocado, sliced into wedges
½ sm red onion, thinly sliced
½ cucumber, sliced into matchsticks
⅓ c thinly sliced pickled Peppadew peppers (found near olives or in salad bar in store)
¼ c sliced radishes
1. STIR together hummus and harissa in small bowl. Divide among tortillas and spread in even layer.
2. TOP with sprouts, avocado, onion, cucumber, peppers, and radishes.
3. ROLL up tortillas and slice each wrap in half before serving.

 3.Tuna and Carrot Salad Sandwiches
Move over, salmon. Sustainable tuna is rich in omega-3s: A sandwich has a whopping 1,100 mg.
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
2 cans (5 oz each) pole-caught water-packed white tuna
2 sm carrots, shredded
1 c finely diced Granny Smith apple (about ½ apple)
¾ c fat-free Greek-style yogurt
¼ c raisins
¼ c chopped fresh parsley
1 sm shallot, finely diced
3 Tbsp mayonnaise
2 Tbsp apple cider vinegar
4 tsp Dijon mustard
1 whole wheat baguette, cut into 4 pieces
4 leaves butter lettuce
1. COMBINE drained tuna, carrots, apple, yogurt, raisins, parsley, shallot, mayonnaise, and vinegar in medium bowl.
2. SPREAD thin layer of mustard over each piece of toasted baguette.
3. TOP with 1 lettuce leaf and scoop of tuna-carrot salad. Sprinkle with salt and pepper to taste.

4. Mediterranean Chicken Salad
Fun fact: Per calorie, kale contains more iron than beef. (Speaking of our favorite green, check out the new love child of kale and Brussels sprouts: kalettes.)
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
¼ c fresh lemon juice or red-wine vinegar
¼ c extra virgin olive oil
1 Tbsp chopped fresh oregano
2 oz baby kale or mesclun mix (3 cups)
½ rotisserie chicken, shredded (about 2 cups)
1 c canned lentils (6 oz), drained and rinsed
½ pt cherry tomatoes, halved
½ sm red onion, thinly sliced
½ sm cucumber, largely diced
½ c crumbled pita chips
3 Tbsp crumbled feta
1. WHISK lemon juice, oil, oregano, and a pinch each of kosher salt and black pepper in small bowl.
2. TOSS with kale, chicken, lentils, tomatoes, onion, and cucumber.
3. TOP with pita chips and feta.