Keep the Kitchen Cool A

An adage made popular by 33rd U.S. President Harry S. Truman advises, “If you can’t stand the heat, then get out of the kitchen,” meaning that if the pressure becomes too difficult, leave the task to someone else. I like the literal meaning for those hot summer days when heating up the kitchen seems so unappealing. Throw away the guilty feelings because cooking with your oven is not a requirement for preparing delicious healthy and light summer meals. Using other kitchen appliances or the outside grill or griddle could save time and keep the kitchen cool during these hot summer months.

There are basically three ways to keep your kitchen cool this summer. You could take the route of using a panini maker or sandwich press, rice cooker, microwave, slow cooker or air fryer, or you could utilize an outside grill or flat top griddle. Then again, no-cook meals are quick, easy and allow you to enjoy more summertime daylight.

Ingredients are the most important factor in creating healthy, delicious meals. Stock up on rotisserie chicken, canned beans, brown rice, quinoa, canned tuna or chicken and hummus. Consider freezing meat in single or double serving packages for easy thawing and cooking on the grill or flat top griddle. Fresh or canned vegetables might round out the meal and, of course, fresh salad greens. Choose different breads to change up the menu, perhaps flour or corn tortillas, wraps, crackers or Naan bread or experiment with fresh breads from the bakery section of the grocery store.

your meat or seafood. Don’t forget about fresh vegetables. Take it to the next level by grilling or griddling fresh pineapple or peaches. Pizza on the grill delivers fantastic flavor. Purchase pizza dough that can be rolled out or, to save time, purchase an unbaked whole wheat regular or thin pizza crust. Experiment with onions, peppers, mushrooms, broccoli, spinach, eggplant, tomato, artichoke hearts, olives, herbs and seasonings. Cook the vegetables in a grill basket or use the flat top griddle. Pesto or marinara sauce could be used individually or together to establish a tasty base. Top the pizza with mozzarella cheese. Add any meat and vegetables together on the griddle to create a delicious wrap, bowl with rice or quinoa or in a sandwich (don’t forget to toast the bread).

No-cook meals are great options for keeping the kitchen cool and saving time. Canned tuna or chicken or rotisserie chicken is easily incorporated into salads or sandwiches. You could also utilize leftover grilled chicken, meat or seafood. Serve on top of a variety of greens or in a sandwich or wrap. Mix in beans or different seasonings to change the taste. Make chicken salad with rotisserie chicken by adding light mayonnaise, grapes, toasted chopped pecans or walnuts, tarragon, salt and pepper. Serve on whole-grain slider buns or in whole-grain pita pockets.

Healthy Living

BY JULIE HUDSON

Use the slow cooker for a hefty amount of your favorite chicken, beef or pork roast. Serve half for one meal and save the rest for shredded meat tacos, stuffed potatoes or sandwiches. Shredded pork tacos with homemade salsa using fresh pineapple, red bell pepper, jalapeno, cilantro and lime juice could be easy and delicious. Mix shredded beef or pork with your favorite barbecue sauce and serve on a whole grain bun with fresh green salad or crunchy slaw. Stuff a potato with the shredded chicken, beef or pork, add vegetables and top with cheese.

Microwave your potato of choice. Prick a russet or sweet potato with a fork first; then, microwave on high for six-to-eight minutes. Split the potato open and add seasonings, guacamole, tomato, broccoli or reheated shredded meat. Add your favorite sauces for more flair. Put the air fryer to good use by cooking most anything from meat to seafood, vegetables and potatoes. Grilling or flat top griddle cooking ideas are endless. Choose

Crudité and dips could be considered dinner if the dip contains protein, healthy fat and fiber. Classic hummus or red pepper hummus, easy black bean dips or avocado dips pair well with fresh sliced vegetables, avocado, crackers, bread, fruit or nuts. Charcuterie boards should be considered on a hot summer night. Include cheese, meat, nuts, fruit, vegetables, crackers or fresh baguette for a balanced meal. Serve with your favorite mustards, jams, pepper jellies or condiments. Including produce, protein and healthy fats will help you feel satisfied. Use vegetables, proteins, hummus or dip left over from the week to create another meal on fresh bread or a wrap.

Grilled Eggplant Pesto Pizza

1 medium eggplant, unpeeled, cut into 3/4-inch thick slices

4 tablespoons olive oil

1 unbaked 12-inch whole wheat regular or thin pizza crust

1/4 cup pesto

1 large tomato, sliced

1/2 small onion, thinly sliced

1/4 cup sliced kalamata olives

2 ounces (1/2 cup) part-skim mozzarella cheese, shredded

1 ounce (1/4 cup) parmesan cheese, shredded; or feta cheese, crumbled

1/4 cup fresh basil leaves

Brush eggplant with olive oil. Grill over medium heat for about 10 minutes until soft and cooked through, turning evenly brown. Cool slightly. Place pizza crust on a baking sheet. Spread pesto sauce evenly over crust. Arrange grilled eggplant, tomatoes, onions and olives on top. Sprinkle with cheese. Slide uncooked pizza onto the grill. Lower the lid. Grill over indirect heat until the crust is golden brown, and the cheese melts. Just before serving, cut basil leaves into strips. Top the pizza with basil.

Smash Burger Tacos

6-inch flour or corn tortillas

Ground chuck, venison, turkey or your choice of meat

Seasoning salt of your choice

Worcestershire sauce

Shredded cheese of choice

Condiments: ketchup, mustard, mayo, relish, pickles, tomato, lettuce, etc.

Optional special sauce: 1 cup mayo, 1/4 cup chili sauce, 1 tablespoon siracha, juice from 1/2 of a lemon, 1 clove finely minced garlic

Bacon press or cast-iron skillet for smashing

In a large bowl, combine ground meat with season salt and Worcestershire sauce to your liking. Roll meat into golfball-sized servings. Place on a sheet pan. Preheat outdoor griddle to medium heat. Have tortillas, meat and cheese ready to go, as the griddle process goes quickly. Place as many golfball-sized servings on the griddle as you desire or can fit at one time. Place a tortilla on top of each ball of meat. Use the bacon press or cast-iron skillet to press the burger flat. Cook until the burger is finished cooking to desired doneness. Flip the burger and tortilla over and top with cheese. When the cheese is melted, move the smashed burger taco off the griddle to a sheet pan. Repeat the process if needed. Top with desired toppings.