Kool-Aid Grapes

Photo: Bake It With Love

A new classic perfect for a poolside treat.

Ingredients

• 2-3 lbs green grapes (one bag, seedless)

• 6 oz Kool-Aid mix (2-3 flavors of Kool-Aid with 1 3-ounce packet per pound of grapes)

Instructions

1. To get started, freeze your grapes for 1 hour. After an hour, remove the stems by giving them a quick twist (it's much easier when they are frozen).

2. After the stems have been removed, add your grapes to a colander and rinse them with cool water.

3. Transfer the grapes to ziploc bags (one for each color/flavor), then add the Kool-Aid, seal, and shake them up.

4. Line a baking sheet with parchment paper and pour the grapes onto it. Return to the freezer for 24 hours. After 24 hours, pull them out of the freezer and enjoy!

There are many variations of this recipe online, but we chose this one from Bake it with Love because the clear directions set you up for success. Check out the website for tips or more incredible recipes.

Pimm's Cup

PHOTO: Unsplash

We bring you the Pimm's Cup in honor of Wimbledon’s favorite gin-based liquor. (Wimbledon starts on July 1).

Ingredients

• 2 ounces Pimm’s No. 1

• 1/2 ounce lemon juice, freshly squeezed

• Ginger ale

Instructions

1. Add Pimm’s No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir to combine.

2. You may garnish your glass with a cucumber slice, mint sprig, strawberry, lemon or orange wheel, or a combination of them.

Watermelon Lemonade

PHOTO: Unsplash

Summer served up in a glass.

Ingredients

• A 6 lb watermelon, cleaned

• 4 lemons

Instructions

1. Half your watermelon and scoop the flesh into a blender.

2. Process until smooth and strain through a fine-mesh sieve to remove the seeds.

3. After juicing the lemons, add the juice to the watermelon juice and a generous amount of ice cubes to a large pitcher.

4. Serve by adding a few slices of lemon and mint.

5. Should you want to make this a cocktail, add your favorite spirits.

Peanut Chicken Protein Bowl

PHOTO: DELISH/JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Summer weeknight meals made easy.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes

• 1 large red onion, finely chopped

• 3 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 lb. boneless, skinless chicken breasts

• 1/2 tsp. garlic powder

• 1/2 tsp. ground ginger

• 1 small clove garlic, finely chopped

• Juice of 1 lime

• 2 Tbsp. creamy peanut butter

• 1 Tbsp. honey

• 1 Tbsp. reduced-sodium soy sauce

• 1 Tbsp. toasted sesame oil

• 4 c. cooked brown rice

• 1 avocado, thinly sliced

• 2 c. baby spinach

• 1 Tbsp. chopped fresh cilantro

• 1 tsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Delish always has the best recipes. You can find tips and tricks for this recipe here and more delicious dishes on the website.

One-Pot Garlicky Shrimp & Broccoli

Photo: Unsplash

20 minutes to dinner destiny.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 6 medium cloves garlic, sliced, divided

• 4 cups small broccoli florets

• ½ cup diced red bell pepper

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound peeled and deveined raw shrimp (21-30 count)

• 2 teaspoons lemon juice, plus more to taste

Instructions

1. Heat 2 tablespoons oil in a large pot over medium heat.

2. Add half the garlic and cook until beginning to brown, about 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper.

3. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry until the vegetables are tender, 3 to 5 minutes. Transfer to a bowl and keep warm.

4. Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until beginning to brown, about 1 minute.

5. Add shrimp and the remaining 1/4 teaspoon of salt and pepper; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes.

6. Return the broccoli mixture to the pot along with lemon juice and stir to combine.

7. Serve over rice or cauliflower rice. Or serve with a side salad.

Thanks to Eating Well for this delicious dish that’s in the dinner table rotation.

Espresso Martini (A Whole Bottle)!

Photo by YesMore Content on Unsplash

Everyone loves an espresso martini, but how about a recipe that gives you a whole bottle that you can stash in the fridge?

PS: Did you know your espresso martini should always have three beans? One each for health, wealth and happiness.

Ingredients

• 2.5 cups of vodka

• 1 cup Espresso

• 1/2 cup of coffee liqueur

• 1/2 cup simple syrup

Instructions

1. Shake to combine.

2. It can be stored for up to 10 days in the fridge.

This recipe is served up by Instagram cocktail legend, Served By Sammy. Follow him for more toastable treats.

One Pan Shrimp Fajitas

This recipe is a go-to in Amy’s household. It’s so easy with so much flavor. 

Ingredients

Fajitas

• 3 bell peppers, seeded and sliced

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon sea salt

• ½ teaspoon ground pepper

• 1 Tablespoon olive oil

• 5-6 small corn tortillas

• Toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

• 1 lb. fresh shrimp, peeled and deveined

• ½ Tablespoon olive oil

• 1 Tablespoon chili powder

• ½ teaspoon cumin

• ½ teaspoon onion powder

• ¼ teaspoon sea salt

1. Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.

2. While onions and peppers cook, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

3. Remove onions and peppers from the oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

4. Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Thanks to Eating Bird Food for this recipe. Make sure to check out her site for other delightful dinner favorites.

Buffalo Chicken Rice Bowls

A high protein, family favorite ready with only 15 minutes of prep and 30 minutes total cook time.

Ingredients

• Three 8-ounce boneless skinless chicken breasts, diced into 1/2-inch cubes

• 1 teaspoon olive or canola oil

• 1/2 cup diced red onion

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/4 teaspoon kosher salt

• 1 cup canned low-sodium black beans, rinsed and drained

• 1/2 cup buffalo sauce, Franks

• 3 cups cooked brown rice

• 1/2 cup part-skim cheddar cheese or dairy-free cheddar

• 1/4 cup chopped scallions

1. Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly about 5 minutes.

2. Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.

3. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.

4. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.

5. Set aside in a medium bowl and toss with the hot sauce.

6. To serve:

• Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.

• If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.

We have a love affair with Skinny Taste recipes that are so flavorful, but easy enough to make on weeknights. Check out the Skinny Taste website for this original recipe, meal prep pointers and other glorious dishes.