It’s ironic how we can actually become busier in the summer. What once was a three-month vacation is now the time when the pedal hits the metal. Whether your kids are home from school, you’re trying to meet the season’s deadlines, or planning a summer get-a-way, cooking can seem like just another tedious, time-consuming chore. Not to mention, if your house comes sans air-conditioning, turning on the stove or oven for more than five minutes can turn your house from uncomfortably warm to unbearable sweltering.
Fortunately for us, Self.com has prepared six no-cook meals perfect for the hot season! Here is my favorite recipe so far!
Creamy Lemon Shrimp
½ cup nonfat plain yogurt
¼ cup reduced-fat sour cream
¼ cup chopped fresh chives
¼ cup chopped fresh tarragon
2 cloves minced garlic
1 teaspoon olive oil
2 teaspoons sugar (I like to use Stevia)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium lemons
1 pound cooked shrimp (I like jumbo)
2 cups broccoli florets, cut into ½ inch pieces
2 cups arugula
1 bag (8 oz) tofu noodles, rinsed and drained (you can find these in the Asian section of your local grocery store)
- Add yogurt, sour cream, chives, tarragon, garlic, mustard oil, sugar, salt and pepper in a bowl.
- Zest lemons over bowl and juice 1 lemon into the bowl.
- Whisk until the mixture is smooth.
- Add shrimp, broccoli, arugula, and noodles to mixture and toss to coat.
218 calories per serving, 4.9 g of fat (1.8 g saturated fat), 17 g carbs, 3.9 g fiber, 28.8 g protein