Sunshine in the Haze

My window unit is no match for the radiating heat of my oven.

It can be a comfortable 74°F in my house, but as soon as I cook for my husband and me, it’s a muggy 80°F or hotter.

So, I’ve been buckling down on cooking quick meals. No casseroles for me this summer!

Since we still have one or two more months of toasty days, I thought I’d share a few delicious favorites that have been on rotation.

From complete meals to snacks, these take 15 minutes to complete!

And be sure to take advantage of my free download of these recipes (+2 more snack ideas). 😉 Open the link, click the three dots in the right hand corner, and scroll until you see the download option. As easy as that!

3 Summer Recipes I’ve Been Cooking On Repeat

It’s a huge task to make meal plans, write out grocery lists, and put food on the table for my bulking husband (gym-bro term) all while trying to budget wisely, but I’m thankful I get the opportunity to do it.

My husband also helps out so much around the house and fixing meals.

But on the days I feel discouraged, I think of Proverbs 31.

She seeks wool and flax, and willingly works with her hands. She is like the merchant ships, she brings her food from afar. She also rises while it is yet night, and provides food for her household, and a portion for her maidservants.

Proverbs 31:13-15, NKJV

While I definitely don’t get up in the middle of the night or even early morning to fix food (my husband insists I sleep in), the entirety of chapter 31 reminds me that God has blessed me with a husband and the responsibilities of a wife.

I am able to work diligently at stocking our shelves and keeping my table filled with good meals.

I have a LONG way to go in this journey of being a wife, but I’m proud of how far I’ve come.

I’m even prouder of my husband for taking control and helping carry the weight with me, especially during the times I’m mentally or physically ill.

Brown Sugar Garlic Chicken

Since discovering this masterpiece early last month, I’ve been scarfing it down almost every week.

This recipe started out as honey chicken from Family Food on the Table, but I didn’t have any honey, so I substituted with brown sugar. BEST. DECISION. EVER.

At this point, I’ve made my own recipe out of it, but I highly recommend trying the original if honey chicken is more of your thing.

I have tried it with the honey since then, but I don’t think I’m the right audience. It’s just not my cup of tea. However, my husband loves the original!

Recipe:
2 tbsp oil, any kind
1½-2lbs of boneless skinless chicken, cubed into bite-sized pieces
6-8oz raw broccoli florets
¼ tsp black pepper
2½ tbsp brown sugar
1 tsp garlic powder
3 tbsp liquid aminos (or soy sauce)
2 cups instant rice

Directions

1. Pull apart broccoli florets into small pieces (small enough to cook fast). Set aside.
2. Cook rice according to the box’s instructions.
3. While the rice is cooking, coat the bottom of a large saucepan in oil & heat on medium heat.
4. With scissors, cube the chicken & place in a mixing bowl. Sprinkle with black pepper and massage into the chicken.
5. Plop chicken in the saucepan & evenly spread. Cover & set a 4-5 minute timer.
6. In a small bowl, whisk together the brown sugar, garlic powder, and liquid aminos.
7. Stir chicken. Add the sauce and the broccoli. Stir. Cover again and cook until meat is fully cooked and broccoli is to desired texture. This part usually takes 5-6 minutes for me.
8. Serve over rice & pour any extra sauce over the rice for added perfection.

No-Bake 7-Layer Chip Dip

Technically, I usually don’t make this recipe with all of its seven layers at once, but it tastes better with all of them!

It’s also incredibly fast to make. My husband and I make this as a meal, but it would also be an awesome side dish or party snack.

Recipe:
1 16oz can refried beans
½-whole avocado
⅛-¼ cup medium salsa (for guacamole)
To taste, sour cream
To taste, medium salsa (for separate topping)
To taste, shredded fiesta cheese
1  4oz can sliced black olives
To taste, shedded iceberg lettuce
Tortilla chips

Directions

1. In a small pot, heat refried beans on the stove according to instructions on the back of the can.
2. While the beans warm, carefully cut the avocado in half. Discard of pit and scoop avocado into a small bowl. Mash well.
3. Add ⅛ cup salsa to avacodo and stir together. Taste and add more salsa to your liking.
4. Take beans off the stove and scoop into an 8×8 pan, spreading evenly. Spread guac on top.
5. Finally, layer the other ingredients. Sour cream, salsa, cheese, olives, and then lettuce. If someone in your party doesn’t like black olives (like me), only cover half the dish with them.
6. Enjoy while beans are still warm, or put it in the fridge to eat later!

15-Minute Ranch Chicken

I’m pretty sure this recipe is the easiest meal I’ve ever made! It’s also super refreshing.

I like to say I came up with this one while talking to my husband about random food combinations, but when I went to the store to test out my theory, I saw that a ranch packet had a similar recipe on the back, but that’s okay. 😅

Whether you put this chicken on a bed of lettuce or on rice, its delicious!

Recipe:
2 tbsp oil
1½-2lbs chicken breast or tenderloins, cubed in bite-sized pieces
⅛ tsp black pepper
1-2 tbsp of ranch seasoning (from ranch packet)
Head of lettuce (optional)
2 cups instant rice + 2tbsp salted butter + pepper & salt to taste (optional)

Directions

1. With a pair of scissors, cut the chicken into bite-sized pieces & transfer to a mixing bowl.
2. In a large saucepan, start heating the oil on medium heat.
3. With your hands, massage pepper and ranch seasoning into the chicken. Add to pan. Cover and cook for 5 minutes.
4. While the chicken cooks, work on its bed. If serving on a bed of lettuce, start peeling the layers of the lettuce and chopping it. If using rice, cook according to instructions. Add butter, salt, and pepper.
5. After 5 minutes, stir chicken & cook for another 4-6 minutes.
6. Serve chicken over lettuce or buttered rice and drizzle ranch dressing on top!

My Favorite Summer Snacks

Even if I’m cooking a meal, sometimes I need a snack. Otherwise, I’ll get hangry or shaky.

So, just for fun, I thought I’d share a few snacks that have been hitting the spot this summer.

Cottage Cheese & Tortilla Chips
I can’t remember how this one came to be, but ever since its creation, I’ve practically been dipping chips into cottage cheese like it’s a sport.

Yogurt Bowl
In July, I came down with food poisoning that lasted two weeks. Since then, I’ve been trying to love on my gut with a boost of probiotics.

That’s where plain Greek yogurt topped with a drizzle of honey and Purely Elizabeth granola came into my life.

Cucumbers, Anyone?
I’m not kidding when I say I’ve eaten pounds of cucumber over the course of this summer (not including all the cucumbers I ate before summer). I’ve probably eaten gallons of cucumbers at this point.

It’s not a protein rich snack by any means and neither is the last snack on this list, but it’s so refreshing. A cucumber and some ranch… Ah, it’s the perfect munchy snack.

Crunch & Squish!
Most of the time, on grocery day, I tell my husband to pick any cereal he wants. Lucky Charms has been his go to for weeks now. I mean, cereal really is a classic snack!

But to be honest, we typically use it as a side dish to a meal or as a small meal itself. Not the healthiest choice, but it awakens our inner child.

What is your favorite summer meal or snack?

Comment down below with your favorite meal and/or snack from this summer. I’d love to try them!

And don’t forget to snatch a download of these recipes (+2 more snack ideas) to not lose them! On mobile, click the link, press the three dots in the right hand corner, and scroll until you find the download option.