With summer temperatures and humidity being rather high this time of the year, it’s nice to have a meal that can be served without using a hot stove or oven. After all, heating your oven in the summertime can make your air conditioner work that much harder, causing utility bills to be even higher. Perhaps a better way is to use your air fryer or crockpot during the hot summer months.

This Macaroni Tuna Salad recipe could be prepared using chicken rather than tuna, if you prefer. To keep the recipe lower in calories, one could use light mayonnaise and light Italian dressing. Also, I prefer to use half of an onion rather than a whole one. Another tip is to buy a better quality of tuna, rather than an off brand, which can sometimes be mushy.

Macaroni Tuna Salad

Ingredients

2 cups uncooked macaroni

2 cups sliced cucumbers

1 1/2 cups cut up tomatoes

1 (7-ounce) can tuna, drained

1/4 cup green pepper, cut fine

1/4 cup celery, cut fine

1 cup diced onion

1 cup mayonnaise

1/2 cup Italian dressing

1 teaspoon dill weed

1 tablespoon prepared mustard

1 teaspoon salt

1/8 teaspoon pepper

Instructions

Cook macaroni and drain. Rinse with cold water. Mix mayonnaise and Italian salad dressing with dill weed, mustard, salt and pepper. Add to macaroni, vegetables and tuna. Garnish with boiled eggs (optional).

Dilled Cucumber and Tomato Salad

With so many gardeners in the area, a new recipe that uses fresh produce from the garden is a welcome change, such as this Dilled Cucumber and Tomato Salad. In my opinion, there is such a wonderful difference between eating something from a garden rather than a grocery store.

Cucumbers are primarily made up of water. In fact they are 90% water, so they help keep a person hydrated. Cucumbers are an excellent source of vitamin K, which helps with blood clotting and bone health. Tomatoes are rich in vitamin C and vitamin K. They are also associated with benefits for heart and brain health.

Ingredients

4 medium tomatoes, each cut into 8 to 10 wedges

2 medium cucumbers

1/2 cup finely chopped red onion

*1/2 cup rice vinegar

4 teaspoons sugar

1 tablespoon finely chopped fresh dill

1/2 teaspoon seasoned salt

Instructions

Cut vegetables: Tomatoes, when cut into wedges, should measure about 3 cups. Thinly slice the cucumbers to make about 5 cups.

In a large glass serving bowl, mix tomatoes, cucumbers, and onion. In a small bowl, mix all remaining ingredients until blended. Pour vinegar mixture over vegetables; toss to mix. Cover and refrigerate for 1 hour to blend flavors. Toss again just before serving.

*If you don’t have rice vinegar, it can be replaced with apple cider vinegar or lemon or lime juice.

Warm Chicken Caesar Wraps

The next time someone asks you, “What’s for dinner?” you can give them an answer. Try this tasty Chicken Caesar Wrap recipe. All you need is fresh watermelon, chips with dip and you have your meal ready. If your family has favorites, for example black olives or green peppers, these can be added to the recipe as well.

Ingredients

8 fresh boneless, skinless chicken breast tenders

1 cup water

1 cup uncooked instant rice

3/4 cup fat-free caesar salad dressing

8 10-inch flour tortillas, warmed

2 cups shredded lettuce

2 tomatoes, chopped

Instructions

Spray a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat for 7 to 12 minutes until light brown and chicken is done. Add water. Bring to a boil; add rice. Cover, remove from heat, let stand for 5 minutes or until liquid is absorbed. Stir in salad dressing. Fill each tortilla with lettuce, chicken and rice mixture, tomatoes and croutons. Fold in sides of tortilla and then roll up. Enjoy!

Loretta’s Tips

1. When freezing cookies with a frosting, place them in the freezer unwrapped for about two hours, then wrap them individually without worrying about them sticking together.

2. Baking fish on a bed of celery and onions will add to the flavor as well as keep the fish from sticking.

Loretta Krahling is a columnist with over 38 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.