I enjoyed making this no-bake dessert for a work picnic, and everyone enjoyed eating it! It is light and creamy, perfect for a hot day. The bananas worked well, but I think many other fruits would be good too!
Ingredients:
4 bananas, sliced
1 box Honey Graham Crackers
16oz Cool Whip
1 box vanilla pudding mix
2 cups milk (to make pudding)
Instructions
1. Prepare the pudding.
2. Slice the bananas
3. Mix the pudding with the cool whip.
4. Spread a thin layer of cool whip mixture in a 9x13 pan just to coat the bottom.
5. Create 1 layer of graham crackers in the pan.
6. Spread a thick layer of whip mixture over the crackerss and top with a hearty layer of sliced bananas.
7. Place graham crackers on top of bananas, then whip mixture, then bananas.
8. Top with crunched up crackers and refrigerate for 4 hours, or overnight.
This may be the best thing I’ve ever made. The reason why I think so: my fiance ate all of the leftovers for lunch the day after I made it. He never eats leftovers! I couldn’t believe this simple, vegetarian dish was such a hit!
Ingredients
3 T butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash, sliced into 1/4” slices
½ cup diced onion
½ cup shredded carrots
1 can of low-fat Cream of Mushroom Soup
½ cup plain Greek yogurt
2 cups Stuffing Mix, divided
Directions
1. Slice the onion, zucchini and summer squash.
2. Preheat the oven to 350 degrees.
3. Warm 2 T of butter in a large skillet over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes.
4. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
5. Remove the squash mixture from heat and stir in the soup, yogurt, and 1 ¼ cups of the stuffing until well combined.
6. Transfer the mixture to a casserole dish (I used a 3qt dish) and spread evenly.
7. Melt the remaining 1 T of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.
From Emily Bites
This light and easy summer dinner is the perfect meal for two! My fiancé and I both enjoyed the warm spicy shrimp on top of crisp, citrusy veggies. It was the perfect amount of spice for me, but if you like a lot of heat, feel free to add more sriacha sauce. My fiancé covered his shrimp in sauce!
Ingredients
1 14 oz bag coleslaw mix
4 T toasted sesame oil
1 lime (1 t zest and 1 T juice)
2 1/2 T sriracha sauce
1 lb raw shrimp, peeled and deveined
Directions
1. Prepare the lime zest and juice, set aside.
2. In large skillet, cook coleslaw in sesame oil over medium-high, stirring, 2 minutes; season.
3. Stir in lime zest and juice; divide among plates.
4. In the same skillet, simmer remaining oil, sriracha and 2 T water over medium-high heat for 1 minute.
5. Add shrimp; cook, stirring, until opaque in center, about 3 minutes.
6. Top the coleslaw mix with shrimp, serve warm.
From Rachael Ray
