Too Hot to Cook Recipes

Shrimp & Avocado Crema Nachos

I love these nachos because you can eat them in the summer heat, using up any leftovers you might have in the fridge. Plus there is no cheese, so no melting needed!

Ingredients:

1 bag tortilla chips

1 shrimp ring/frozen cooked shrimp, thawed and chopped

1 can crabmeat

1 cup cherry tomato, halved

1/2 orange/red/yellow pepper, diced

1/2 red onion, diced

1 cob corn, cooked/charred and cut off cob

Handful green onions, sliced

Avocado Crema:

2 ripe avocados

1 garlic clove

3/4 cup plain greek yogurt

3 tbsp lime juice

1/4 tsp cumin

salt & pepper to taste

Optional: Cilantro & hot peppers (pickled jalapeños!)

Directions:

Make the avocado crema by blending all ingredients until smooth. Set aside.

On a large platter or baking sheet, scatter the tortilla chips.

Remove tails from shrimp and roughly chop.

Drain liquid from crabmeat.

Top tortilla chips evenly with shrimp, crabmeat, cherry tomatoes, peppers, red onion, and corn.

Drizzle avocado crema over top of chips and toppings or add random dollops.

Sprinkle with green onion. Add cilantro and hot peppers, if using. 

Serve!

Smashed Chickpea Lettuce Wraps

Lettuce wraps are an amazing lunch or dinner to have when it’s simply too hot to turn on the stove.

This makes a great meal prep recipe as well-it’s even better the next day!

Ingredients:

Dressing:

1 tbsp olive oil

3 tbsp apple cider vinegar

2 tsp grainy mustard

1 tsp honey

1 tsp ginger, minced

Big pinch salt & pepper

1 can chickpeas, drained and rinsed

1/4 cup peppers, diced small

1/4 cup red onion, diced small

1/4 cup celery, diced small

1/4 cup water chestnuts, diced small

Lettuce leaves for serving

Directions:

Make dressing by whisking all ingrediets together in a large bowl.

To the dressing, add the chickpeas and smash wtih a potato masher or fork, leaving some chickpeas whole.

Toss in the peppers, red onion, celery, and water chestnuts. Mix until well combined.

Serve on lettuce leaves (Boston or iceburg both work well).

Keep leftovers in a sealed container in the fridge for your next lunch!

Cold Noodle Salad with Peanut Sauce


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This is almost like a desconstructed salad roll-super simple and fresh-plus the peanut sauce gets me every time. SO GOOD.

Ingredients:

1/3 package vermicelli noodles

1/2 pepper, julienned

1/2 cucumber, julienned

1/2 cup kale, thinly sliced

1/2 cup green onion, sliced

1/2 avocado

1/4 cup peanuts, chopped

2 tbsp sesame seeds

Limes & sprouts for garnish

Peanut Sauce:

1/4 cup peanut butter (or alternative)

3 tbsp rice vinegar

2 tbsp soy sauce

2 tbsp sesame oil

2 tsp minced ginger

2 tsp maple syrup

Directions:

Boil water and pour over vermicelli noodles to soften. Leave according to package directions, and drain.

In a small bowl, whisk together all dressing ingredients. Add hot water to thin to desired consistency.

In a large bowl, add noodles, peppers, cucumber, kale, and green onion. Toss with SOME of the dressing.

Top with avocado, peanuts, sesame seeds, and sprouts.

Serve with another drizzle of dressing and lime wedges. SO GOOD!