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, has prepared six no-cook meals perfect for the hot season! Here is my favorite recipe so far!

Creamy Lemon Shrimp

Serves 4


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)


  1. Add yogurt, sour cream, chives, tarragon, garlic, mustard oil, sugar, salt and pepper in a bowl.
  2. Zest lemons over bowl and juice 1 lemon into the bowl.
  3. Whisk until the mixture is smooth.
  4. 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


-Emily Freeman

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