Summer meal strategies for those hot summer months:
l Plan ahead. Make menus each week and stick to them.
l Use your freezer. Freeze meat in marinades, fresh fruit pieces for snacks and look for freezable dessert recipes.
l Cook with everything but the oven. Use your rice steamer, the crock pot, pressure cooker and your charcoal or gas grill.
l Don’t forget your microwave—they don’t heat up the kitchen the way ovens and stoves do.
l Take advantage of plentiful fresh produce.
l When you cook, make it count. Cook once, but plan to eat at least three times.
l Make use of pre-prepared foods.
Tuna Pasta Salad
1 cup light mayonnaise
2 tablespoons rice vinegar
1 tablespoon dill weed
12 ½ ounces tuna in water flaked and drained
1 cup shell pasta cooked and drained
1 cup frozen peas thawed
1/2 cup chopped celery
1/2 cup chopped red onion
First, make the dressing by combining first 3 ingredients in a small bowl; stir well and set aside. Combine remaining ingredients in a serving bowl and stir in dressing. Chill.