Summer Meals that can be made in less than 10 minutes
When it comes to the summer time I love all things that can be made and eaten cold. When it is really warm out, like it is now in New Jersey, I feel like I could live on salads so what I like to do is test out new ones and add a ton of fresh, raw ingredients. The other day I was browsing on Instagram and saw a lump crab meat salad put inside an avocado, and it got me all excited to go to the store to buy ingredients and make my own recipe to share with you all! I picked up all my ingredients from the local farmers market as well as Trader Joe’s. I will share with you all the things I made but focus on the lump crab meat stuffed peppers for that recipes.
Ingredients Used:
→ 1 can of lump crab meat (non imitation!) This crab meat was bought in a can in the seafood section of Trader Joe’s. It will run you around $12-$15 per can of good crab meat.
→ 1/2 of a diced organic white onion
→ 1/2 can of sliced black olives
→ 2 tbsp of organic extra virgin olive oil
→ Salt & Pepper to taste
→ 1 tbsp of apple cider vinegar (Bragg’s is my favorite brand link here)
→ Peppers (whichever color you prefer, just cut off the top and take out the seeds to make for a great crab meat holder
Mix all of the ingredients in a bowl then pack the crab meat into the peppers once you have scooped out the insides. This dish is best served cold so pop it in the fridge for a bit before serving. Not only is this a high protein appetizer, but it is low carb as well. We made these and ate them and loved them! The color of the peppers added a nice vibrant touch to our dinner table as well.
As for the other items I made I focused on a delicious spinach salad using fresh tomatoes, diced white onion, sliced black olives, pepper, sun dried tomatoes and then used some fat free balsamic vinegarette dressing from Trader Joe’s (our favorite!). I also made some grilled chicken with some balsamic marinated on the grill and also some brocolli rabe. I use extra virgin olive oil, fresh sliced garlic, sea salt and some low sodium organic chicken broth to make my brocolli rabe. We both love it and it’s always a plus to add more greens into our dinner prep!
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