I need new cold dinner ideas

[khaski]

Now that summer's upon us, I am trying hard not to resort to the 'it's too hot to cook' cop out....but I fear my family will disappear if I keep whipping up variations of cold pasta salad/ chicken/tune salads! Any new ideas for make ahead/ cold dinners? Not looking for 'lunch' sandwiches and such, my hubby comes home for lunch every day, so we do our fair share of your run-of-the-mill sandwiches. Thanks!

[Palooka]

You can make the same dinners your family likes. Just use the skillet, grill(indoor too) and slow cooker instead of the oven.

My meals don't change a whole lot during the summer, it's more of the method. Of course their are special dishes that will always go with the seasons, but that doesn't mean cold pasta daily in the summer.

[nadine64]

I agree with Palooka. Our menu doesn't change much either for summer except we use the grill a LOT more and the slow cooker.

[Lady_V]

If I know ahead of time that the weather is going to be 'too hot' I will plan to use the grill, or I will cook it the night before/early morning when it is cooler out and just reheat at dinner time.

[Darlene]

Can't help you much with cold ideas. How about some kabobs with cooked ham & pineapple? Chef salads...

Planning ahead is key. If you make things early enough you won't have to be scrambling and not wanting to make dinner since you have it all ready made or figured out. Make things earlier in the morning when it's cooler or the day before if its cooler then.
Plug your crockpot outdoors out of the way of kids and pets.
A couple of my fav meals in the summer are tacos, make the meat up ahead of time & zap it in the microwave. Who doesn't love tacos?
Meatball subs, again make the meatballs ahead of time, add sauce and pop in the microwave or your trusty crockpot.
Couscous is a quick side only need to add boiling water and season as you like it.
Grill baby, grill. not only your meat can be cooked there but veggies too. Foil packets or use a grill basket. Kabobs anyone?

[mek42]

Is gazpacho prepared cold?

How about hummus wraps? You can even nuke them for a warm dish and put stuff in according to peoples tastes like roasted red dried cayenne peppers, grape leaves and feta cheese.

[pollypurebred39]

This excellent cold pizza is great for a hot summer day when you can't stand the thought of facing the stove.
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients:
1/2 cup cream cheese with chives, softened
1/4 cup mayonnaise
2 Tbsp. horseradish sauce
1 prepared Boboli® pizza crust
1-1/2 cups chopped cooked ham
1-1/2 cups chopped plum tomatoes
1/2 cup shredded lettuce
1/4 cup creamy Italian salad dressing
Preparation:
In small bowl, combine cream cheese, mayonnaise, and horseradish sauce and blend well. Spread over the pizza crust. Top with ham, plum tomatoes, and lettuce and drizzle with salad dressing. Cut into wedges and serve immediately. 6 servings



B-L-T Bites Recipe

16 cherry tomatoes
1 pound bacon -- cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley


Directions:

Cut a thin slice off the top of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.

In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.


Black Bean & Corn Wonton Cups Recipe

36 wonton wrappers (3 1/2-inch squares)
2/3 cup chunky-style salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15 1/4 ounce size) whole kernel corn, drained
1 can (15 ounce size) black beans, rinsed and drained
1/4 cup fat-free sour cream, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons fat-free sour cream




Directions:

Heat oven to 350degrees F. Gently fit 1 wonton wrapper into individual small muffin cups, 1 3/4 x 1 inch. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire racks.

Mix remaining ingredients except sour cream in medispam! It is better fried than typedum bowl. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.



Beef Tidbits Recipe

8 ounces cream cheese, softened
1 tablespoon Worcestershire sauce
4 tshorseradish
1 small onion
1 tablespoon chives
2 packages (2.5 oz. size) smoked beef slices (dried beef)



Directions:

Mix cheese and seasonings. Spread each beef slice with mixture and roll tightly. Refrigerate for 24 to 48 hours. Slice and serve on toothpicks.


Cold Vegetable Pizza Recipe

Ingredients:
16 ounces cream cheese -- Softened
1 cup mayonnaise
1 Envelope Hidden Valley Ranch Dressing
1 package Refrigerated Crescent Rolls
1/2 cup chopped celery
1/2 cup chopped cauliflower
1/2 cup black olives



Directions:

Preheat oven to 350F degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10 minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese. Chill several hours or overnight.

Confetti Bites Recipe

Ingredients:
1 pound cream cheese
1 1/2 tablespoon salad dressing or mayo
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
1/2 cup onion, finely chopped
1/2 cup broccoli, finely chopped
1/2 cup carrots, finely chopped
1/2 cup tomatoes, finely chopped
2 cans crescent roll dough
Salad supreme spice mix


Directions:

Press crescent roll dough into a 9 x 13 pan, making sure all seams are sealed. Bake in a 350 oven for 12 - 15 minutes.

Combine cream cheese, salad dressing or mayo, basil and garlic. Spread over cooled crust.

Top with the fresh vegetables; sprinkle with Salad Supreme, to taste. Refrigerate until ready to serve. Cut into small squares and serve.


Egg Salad Wonton Cups Recipe

Ingredients:
36 wonton wrappers
3 cups egg salad (your own recipe)
1/3 cup green onions, chopped
1/3 cup carrot, shredded
chopped parsley



Directions:

Heat oven to 350degrees F. Then, coat one side of each wonton wrapper with nonstick cooking spray.

Take the wonton wrappers and gently press the coated side down into miniature muffin cups. Bake the wontons for 10-12 minutes or until they turn golden brown and then remove them from the oven and place on wire racks to cool.

Next, combine the egg salad, onions and carrot and mix well. At this point, stir in some crumbled bacon if desired.

Finally, spoon about 1 Tablespoon of the egg salad into each wonton cup. Complete your beautiful appetizer by garnishing each cup with a little parsley.

Ham Wraps Recipe

Ingredients:
1 package large flour tortillas
16 ozs. cream cheese -- softened
1/3 cup mayonnaise
2 tablespoons chopped green onions
1/4 cup chopped black olives
2 packages sliced cooked ham



Directions:

Combine cream cheese, mayonnaise, green onions and olives. Spread thin layer of cream cheese mixture on top side of each tortilla. Arrange ham slices over cheese.

Tightly roll up each tortilla; wrap individually in plastic wrap. Refrigerate for 3 hours to overnight. To serve, cut into 3/4 inch diagonal slices.



Marinated Tortellini Recipe

1/4 cup White wine vinegar
3/4 cup Olive oil
2 teaspoons Dijon mustard
2 teaspoons Lemon juice
1/4 teaspoon Sugar
1 teaspoon Salt
1/4 teaspoon Greek seasoning
1/4 teaspoon Ground black pepper
1 dash Cayenne
14 ounces Can Artichoke hearts in water, drained, each cut in 2
1 cup Small fresh mushrooms
1 cup Large pitted black olives
1 cup Bite-size pieces red bell pepper
9 ounces Pkg. fresh cheese tortellini cooked al dente, drained
1 tablespoon Rinsed drained capers
1/2 pound Shrimp, cooked, peeled and deveined, optional


Directions:

In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well blended.

In medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper, tortellini, capers, and shrimp, if desired. Add reserved marinade and toss to coat. Marinate in refrigerator 3 hours.

Serve in lettuce-lined bowl


Mediterranean Layered Torte Recipe

Ingredients:
2 packages (8 oz size) cream cheese, softened
11 ounces goat cheese, softened
6 ounces feta cheese, softened
4 tablespoons unsalted butter, softened
8 ounces hummus
6 ounces prepared sun-dried tomato pesto
6 ounces Kalamata olives, coarsely chopped
3 tablespoons toasted pine nuts, divided
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley




Directions:

In a food processor, combine butter with 1/3 of the pine nuts. Blend until smooth. Set aside.

Combine cream, goat and feta cheeses in food processor. Blend until well combined. Set aside.

Prepare 48 oz ramekin or similar-sized container by lining completely with layers of plastic wrap. Be sure to press out any air between the plastic and the container to ensure a nicely-shaped product.

Layer ingredients as follows:

1/3 cheese mixture, 1/2 hummus, 2/3 sun-dried tomato pesto, 1/3 cheese mixture, pine nut butter, remaining pine nuts, 2/3 chopped olives, basil, parsley, 1/2 hummus, 1/3 cheese mixture.

Tap ramekin on counter to remove any air pockets. Cover with plastic wrap, pressing down to seal, and refrigerate overnight.

To unmold, remove top layer of plastic wrap and invert onto serving platter. Bump gently on counter to dislodge torte. Remove ramekin and plastic wrap.

Garnish top of torte with remaining pesto, chopped olives and basil leaves, if desired. Serve with toasted baguette slices or any bland, sturdy cracker.


Tomato-Cheese Torte Recipe

Ingredients:
1/2 cup dried tomatoes in oil, drained and chopped
1 1/2 cup freshly grated Parmesan cheese, divided
1 package (8-ounce size) cream cheese, softened
4 ounces goat cheese, crumbled
2 tablespoons butter, softened
3 cloves garlic, minced
1 cup fresh parsley leaves, chopped
2 teaspoons dried basil
1 teaspoon pepper



Directions:

Line a 3-cup mold with plastic wrap, allowing 5 to 6 inches to over hang edges; coat wrap with cooking spray. Sprinkle tomato into mold.

Beat 1 cup Parmesan cheese, cream cheese, and next 3 ingredients until smooth. Reserve 1 cup mixture, and spread remaining mixture over tomato.

Beat reserved 1 cup cheese mixture, remaining 1/2 cup Parmesan cheese, parsley, basil, and pepper until smooth; spread over cheese mixture in mold. Fold plastic wrap over torte, and chill at least 4 hours. Unmold; serve with toasted French baguette slices.

[Contrary Housewife]

When it's too hot sometimes we just have a salad plate, and it helps that I have a garden. So I might make a chef salad with lettuce, ham, hard boiled egg, and whatever is on hand, or just put down a plate of cold meats, cheese and crackers. For a while I was getting salmon cheap and smoking it myself and it was one of our favorite cold dinners.

I'll cut up some fresh tomatoes and drizzle with oil and balsamic, slice some cucumbers into sweet vinegar, or make an asparagus salad. Then cut up a watermelon, cantelope, or whatever fruit is is season/on sale.

[YankeeMom]

In the summer, my crockpot and the gas grill are my best friends! We also eat a lot of BLTs with tomatoes fresh from the garden and pre-cooked bacon (not too economical, but after a bad grease burn last year I'm staying away from raw bacon lol).

I also do a lot of "double-meal" meals. Spaghetti & meatballs w/ leftover meatballs going to meatball subs. Whole chicken (in the crockpot) w/ leftover chicken going to chicken salad or chicken caesar salads.

[IntlMom]

Tacos are my go-to no cook dinner ('cept for frying the meat for the carnivores!!)

[druthb00]

I think the only thing I use my big oven for anymore is to make homemade taco shells, and muffins. Everything else gets cooked in my oversized toaster oven (convection style) or stove top. I can't even imagine heating the house any more than it already is lol.

We do a lot of broiled fish in the summer since it only takes about 15 min. in the toaster oven. Microwave baked potatoes and a green veggie cooked on the stove top.

Pasta with bruschetta (also made in toaster oven)

Quesadillas - my fav's are black bean & corn (vegetarian obviously) and chicken with caramelized onions. Again just the stove top.

I don't really have any good "cold" recipes that don't involve a sandwich/wrap/etc. I like the idea of doing a sort of antipasti with meats, cheeses, olives, breads & spreads. We take that kind of thing to the beach a lot....mostly because if a gull takes off with something, he's only going to get a little bit...not a whole frickin' sandwich (that's happened twice already since we've lived here...)

[Libby]

These are some great ideas

In the summer, my crockpot and the gas grill are my best friends! We also eat a lot of BLTs with tomatoes fresh from the garden and pre-cooked bacon (not too economical, but after a bad grease burn last year I'm staying away from raw bacon lol).

YankeeMom - have you tried baking your bacon? I prefer that method, no grease splatters this way.

[Luckybustert]

Taco salad is one of my "go-to" cold meals.

I also like cold pasta and cold pizza of all types

[Luckybustert]

These are some great ideas



YankeeMom - have you tried baking your bacon? I prefer that method, no grease splatters this way.

If you're referring to the tip that was posted recently about baking bacon on parchment paper, that works great! I had previously baked my bacon, but not using the parchment paper. I think it cooks better and makes much less of a mess using the paper

[YankeeMom]

YankeeMom - have you tried baking your bacon? I prefer that method, no grease splatters this way.

That was how I got the grease burn...taking the bacon (and grease filled pan) out of the oven. It tipped and splashed down my leg. OUCH!