http://www.myrecipes.com/recipe/coca-cola-cake-10000000332011/

http://www.myrecipes.com/recipe/cola-baked-beans-10000001892045/

http://www.myrecipes.com/recipe/greek-dinner-salad-10000000671040/

http://www.myrecipes.com/recipe/mediterranean-wrap-10000000458414/

http://www.myrecipes.com/recipe/greek-feta-burgers-10000000236066/

http://www.myrecipes.com/recipe/garlic-rosemary-lamb-pita-10000000577224/

http://www.myrecipes.com/recipe/pasta-skillet-with-tomatoes-beans-10000000223284/

http://www.myrecipes.com/recipe/hummus-pitas-with-feta-olive-salsa-10000000222941/

Ingredients
2 cups sliced cucumbers, english cucumbers work best
1/4 cup thinly sliced onion (optional)
1 cup water
3/4cup apple cider vinegar
1 teaspoon salt
1 teaspoon spices (use what you like)

Mix everything together in a jar with a lid. You don’t have to refrigerate it but if you can it’s good. Or throw a couple ice cubes in the mixture so it’ll be cold and the cucumbers will still be crunchy. Give the jar a gentle shake every 5 minutes or so and serve when dinner is ready. If they are going to sit for more than an hour you might want to cut back, a lot, on the vinegar.

As for spices dry or fresh dill is good, sliced garlic, red pepper flakes, mustard seed, dried or fresh thyme, black pepper…whatever you like.

And it was good. Though if you don’t like spicy food, I admit, I went overboard with the peppers, you might want to cut them down or leave them out.

Serves 2

Ingredients
1 pound shrimp, cleaned
2 tablespoons vegetable oil
1 cup fresh pineapple, diced fine
1/2 cup tomato, diced fine
1/4 cup onion, diced fine
2 tablespoons cilantro, minced
1 small jalapeno, minced
1 lime, cut in half
1/2 cup sour cream
1 teaspoon chipotle in adobo sauce, mushed into a paste
4 whole wheat tortillas, taco size

Combine pineapple, tomato, onion, cilantro, jalapeno and 1/2 of the lime’s juice. Cover and store in the fridge for 30 minutes or more.

Combine sour cream, chipotle and the other 1/2 lime’s juice.

In a skillet put oil and warm on high. Add shrimp and stir until the shrimp is mostly pink.

Warm the tortillas in the microwave and assemble the tacos. Tortilla, shrimp, pineapple salsa and chipotle cream.

Serve with beans (black beans or refried beans cooked with garlic and cumin are good) or rice (cook rice according to package instructions but add 1/4 – 1/2 cup salsa)on the side. You can also add shredded cabbage to the tacos if you want. And the leftover pineapple can be skewered and grilled and served on ice cream if you want, it’s a wonderful finish to a spicy dinner.

Ingredients
1 pound short pasta with lots of nooks and crannies, curly (fusilli), bell shaped (campanelle), or radiators (radiatore) work best
1 can diced tomatoes
1 medium can sliced black olives, drained
1 8oz container crumbled feta cheese
1 14oz jar marinated artichoke hearts, save the marinade
1 avocado, ripe but firm, diced
1/4 cup red onion, diced, or 2 green onions, finely sliced
1/4 cup diced red bell pepper
2 pounds chicken breast or thighs, boneless and skinless, cooked, cooled and diced
1/4 cup teriyaki sauce
1/4 cup lemon juice
2 cloves of garlic, diced finely
2 tablespoons fresh basil, diced finely
black pepper to taste

Cook the chicken first. In a pan on low heat add chicken, 2 tablespoons teriyaki sauce, 2 tablespoons lemon juice and about 1/4 cup water. Once cooked let cool and save the juice from cooking.

While the pasta is cooking combine everything else except the artichoke marinade. Once the past is drained run cold water over it until it is cool. Combine with the rest of the mixture and taste for seasoning. If the past is dry, needs more sauce, you can add a little of the artichoke marinade.

It’s best cold and it’s even better if it’s sit in the fridge for a couple hours before serving. Again, it doesn’t need to be cold so you don’t have to stress if you can’t keep it in the fridge.

A nutty dressing gives this easy Asian dish its irresistible flavor.

Ingredients
2 carrots, peeled
8 cups sliced napa cabbage
4 large radishes, cut into matchsticks
1/4 seedless English cucumber, sliced
1/4 cup cream of coconut
2 Tbs. creamy peanut butter
2 Tbs. lime juice
1 Tbs. water
1/2 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp.
Tabasco sauce
3/4 lb. cooked medium-size shrimp
1 cup chow mein noodles
2 green onions, sliced
1. Using vegetable peeler, cut carrots into ribbons. Place carrot ribbons and cabbage in colander. Pour 4 cups boiling water over vegetables; rinse with cold water. Transfer to salad spinner, and spin to remove as much water as possible. In large bowl, toss together cabbage, carrots, radishes, and cucumber.
2. In jar with tight-fitting lid, combine cream of coconut, peanut butter, lime juice, water, anchovy paste, salt, and Tabasco sauce. Shake well to combine.
3. Add shrimp, noodles, and green onions to salad. Drizzle with dressing.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=7

You can serve this zesty Italian pasta salad hot or cold.

Ingredients
8 oz. penne, or any tube-shaped pasta
1/3 cup olive oil
3 Tbs. red-wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 garlic clove, minced
1/4 lb. provolone or mozzarella cheese, diced
1/4 lb. thickly cut salami, diced
1 can (6 oz.) pitted black olives
1/3 cup flat parsley leaves
1/3 cup diced roasted red peppers
1. Cook pasta according to package directions, drain, and transfer to serving bowl. In small jar with tight-fitting lid, combine olive oil, vinegar, salt, pepper, and garlic. Shake well. Pour over hot pasta, and toss to combine.
2. Add remaining ingredients, and stir to mix well. If serving cold, cover and place in refrigerator for 1 hour.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=5

With ingredients like juicy mango cubes, chicken strips, and raw, crunchy vegetables, this salad will put you in paradise.

Ingredients
1/4 cup fresh lime juice
2 Tbs. honey
1 Tbs. red wine vinegar
1 medium garlic clove, minced
1/2 tsp. each salt and pepper
1/4 cup extra-virgin olive oil
1 lb. bonelss, skinless chicken breast halves
1 ripe mango, peeled and cubed
1 can (16 oz.) black beans, rinsed and drained
1 red bell pepper, seeded and cut into thin strips
1/2 medium jicama, peeled and cut into thin sticks
1/2 head green leaf letuce washed, dried, and sliced
1. Whisk together lime juice, honey, vinegar, garlic, salt, and pepper. Drizzle in oil, whisking until thickened. Place 1/4-cup dressing in a shallow dish. Add chicken and marinade, covered, in refrigerator for 1 hour.
2. Heat grill to medium and oil rack. Grill chicken for 6 minutes per side, until cooked through, or broil for 5 minutes per side. Cool slightly, then, cut into 1/2 inch thick slices.
3. On platter, arrange mango, beans, bell pepper, jicama, lettuce, and chicken. Drizzle with remaining dressing.

Original Link: http://www.parents.com/recipes/cooking/family-favorites/summer-meal-ideas/?page=4