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5 Of Our Favorite Summer Grilling Recipes

We love to grill out during the summer. It’s usually too hot for me to even think about turning on the oven so grilling out is really the only option if we want to eat! Matt grills dinner while the kids play on the swing set and you can usually find me sipping a glass of wine while keeping Matt company. It’s the perfect end to our long summer days. Today I’m sharing 5 of our family’s favorite grilling recipes. These are our go-to grilling recipes and I keep the ingredients on hand for those nights when we need dinner fast.





Grilled Shrimp Tacos


1 large avocado (pitted, peeled & diced)
1 can (10oz) Ro*Tel
1/2 cup frozen whole kernel corn, thawed
1/4 tsp salt
1 pound frozen large shrimp, thawed
1 Tbsp oil
1/2 tsp chili powder
8 corn tortillas (6 inch), warmed


Spray cold grill grate with grilling spray. Preheat grill for medium heat. Meanwhile toss together avocado, drained tomatoes, corn and salt in medium bowl; set aside. Toss thawed shrimp with oil and chili powder in large bowl. Thread shrimp evenly onto metal skewers; grill 2 to 3 minutes each side until cooked through. Divide shrimp evenly between tortillas. Top each with about 1/4 cup of avocado mixture.





Aloha BBQ Sliders


1 1/2 lbs lean ground beef
2/3 cup Brown Sugar BBQ sauce, divided
3/4 tsp Montreal steak seasoning
1 pkg Hawaiian dinner rolls
3 slices Swiss cheese, quartered
1 can (8oz) pineapple slices, drained & cut into thirds
1/2 cup thinly sliced red onion


Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Meanwhile combine beef, 1/3 cup BBQ sauce, and steak seasoning in large bowl. Shape mixture in 12 small patties. Grill patties 3 to 4 minutes each side until cooked through. Meanwhile remove attached rolls from package- Do Not Separate. Cut rolls in half horizontally. Spray cut sides with grilling spray; toast on grill. Spread remaining 1/3 cup BBQ sauce on rolls; separate rolls. Place patties on bottom half of rolls; top with cheese, pineapple, and onion. Close with tops of rolls.





Pesto and Tomato Grilled Pizzas


4 white flatbreads (6 inch)
1/3 cup refrigerated basil pesto sauce
1 cup shredded mozzarella cheese
1 can (14.5oz) Stewed tomatoes, drained
3 Tbsp grated Parmesan cheese
2 Tbsp ripe sliced olives


Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Place flatbreads on baking sheet; spread each evenly with pesto sauce. Top each flatbread with mozzarella cheese, stewed tomatoes, Parmesan cheese, and olives. Grill 6 to 8 minutes or until cheese melts and flatbreads are browned slightly. Sometimes we add grilled chicken on top too. 





Santa Fe Chicken Packets


1 can whole black beans, drained and rinsed
2 cups frozen whole kernel corn
1 can Ro*Tel, drained
1/2 tsp cumin
4 boneless skinless chicken breasts
1/2 cup shredded Mexican cheese blend


Preheat grill for medium-high heat. Stir together beans, corn, drained Ro*Tel, and cumin in mixing bowl. Place four 18×12″ pieces of heavy foil on counter and spray each with cooking spray. Place 1 chicken breast in center of each. Spoon 1/4 bean mixture over each chicken breast. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Place packets on covered grill grate. Grill 15 to 20 minutes or until chicken is cooked through. Carefully open packets; sprinkle 1/4 of cheese on top of each breast. Close foil and let packets stand for 2 minutes or until cheese melts.





Blue Cheese Steak Wraps


1 1/4 lbs beef flank steak, trimmed
1/2 tsp garlic salt
1/2 tsp black pepper
6 Tbsp chunky Blue Cheese dressing
6 whole wheat flour tortillas (8 inch), warmed
1 1/2 cups packed baby spinach leaves
1 can (14.5oz) petite diced tomatoes, drained
1/3 cup thinly sliced red onion


Spray cold grate of grill with grilling spray. Preheat grill for medium heat. Sprinkle steak with garlic salt and pepper. Grill 6 to 8 minutes each side or until cooked through. Let stand 5 minutes. Cut steak into thin strips. Prepare wraps by spreading 1 Tbsp dressing on each tortilla; top with steak, spinach, tomato, and onion. Fold sides in; roll up burrito style. Cut in half to serve.


All recipes and pictures from Readyseteat.com.



Fiesta Ravioli Recipe

I love dinner recipes that I can have on the table in 15 minutes or less without sacrificing taste or nutrition. My family loves dinner recipes that combine their favorite things- cheese, pasta, and Mexican. This recipe happens to fit the criteria for all of us!

Fiesta Ravioli


  • 1 bag frozen beef ravioli
  • 1 can enchilada sauce
  • 1 jar (16oz) salsa
  • 2 cups shredded Colby Jack cheese

1. Cook ravioli according to package directions.
2. Combine enchilada sauce and salsa in saucepan and heat through.
3. Add cooked ravioli to sauce and stir gently to combine.
4. Add shredded cheese and stir until melted.

If I know it’s a hectic day and I want to cut my prep time I might even pre-cook the ravioli and have it in the fridge so I can just toss it into the sauce when I’m ready. It really doesn’t get much easier or faster than that!

5 Fast Dinner Recipes

I’ve made no secret that I’m always on the look out for fast and easy dinner recipes that can be tossed onto the table in no time flat. With our schedules and commitments it is increasingly hard for me to make sure we get a balanced and nutritious dinner every night. Some nights are just a wash out but every night can’t be fast food night….can it? No, no it can’t. Damn. Today I’m sharing 5 of my favorite Fast Dinner Recipes that I pull out on the weeks we are crazy busy. I try to have the meat done ahead time: the meatballs cooked, the ground beef cooked, the chicken chopped, etc to cut down on prep time.

Mini Meatball Sandwiches

1 bag frozen meatballs
1 jar marinara sauce
1 pack soft dinner rolls (I use Hawaiian rolls)
1 pkg thinly sliced Provolone cheese

Cook meatballs and marinara sauce in saucepan. Cut stack of Provolone cheese into 4 wedges. Open each roll and place one wedge of cheese on each side. Spoon a meatball and good amount of sauce into roll, close sandwich and serve.

Cheeseburger Cups

1 lb ground beef
1/2 cup ketchup
2 T brown sugar
1 T mustard
1 1/2 t worcestershire sauce
1 tube (12oz) refrigerated buttermilk biscuits
1/2 cup cubed velveeta

Cook beef and drain. Stir in ketchup, brown sugar, mustard and worcestershire sauce. Remove from heat, set aside. Press each biscuit onto bottom and up sides of greased muffin cup. Spoon beef mix into cups; top with cheese. Bake at 400 for 14-16 minutes.

Chicken Ranch Tacos

2 cups cooked and chopped chicken
1 pkt taco seasoning
1/2 cup ranch dressing
flour tortillas
sour cream, shredded cheese, tomatoes, lettuce for topping

Heat chopped chicken over medium heat until warmed through. Sprinkle packet of taco seasoning over top; do not add water. Heat for 5 minutes. Add ranch dressing and stir to coat. Serve in tortillas with toppings.

Baked Ham & Cheese Croissants

4 oz cream cheese, softened
1/2 T honey dijon mustard
6 large croissants
6 slices cheese
1/2 lb ham, thinly sliced

Blend cream cheese and mustard together until well combined. Slice croissants in half and spread cream cheese mix on both sides. Top with slice of cheese and ham. Close croissants and put on baking pan. Bake at 350 for 15 minutes.

Chicken Cordon Bleu Wraps

Sliced deli ham
Sliced deli chicken
4 wedges Laughing Cow Swiss cheese
4 T mayo
2 T creamy honey dijon mustard
1 cup baby spinach leaves
8 large tortillas

In a bowl, stir together mayo and mustard. Set aside. Spread one wedge of cheese over each tortilla. Add couple slices of chicken and couple slices of ham over cheese. Spread 1 T mayo mix over top and add couple pieces spinach. Roll into log and wrap tightly with plastic wrap and chill. When ready to serve, unwrap and cut in half. I either toss these together in the morning if I have an extra 5 minutes or I make them sometime during the day to give them time to chill. Really they only need an hour or so in the fridge and they’re delicious!

What are some of your favorite fast dinner recipes?

Mexican Chicken Casserole Recipe

My family loves Mexican food! Enchiladas, tacos, burritos….we love it all! I have tried the following recipe several different ways until I finally hit on the ingredients that we like the best. I love how easy it is to throw this together and toss it in the oven. I’ve even been buying the little bags of Tyson pre-cooked, pre-diced chicken breasts because I’m so short on time these days. A little pricey but still cheaper than eating out so that makes them worth it to me.

Mexican Chicken Casserole



  • 2 cups cooked, chopped chicken
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can cheddar cheese soup
  • 1 can Rotel
  • 1 bag frozen corn, cooked
  • 1 pkg flour tortillas
  • 2 cups shredded cheddar cheese


1. Tear 3 tortillas into strips or pieces and put in bottom of baking dish.
2. Combine 3 cans of soup and Rotel in large bowl; stir.
3. Add cooked corn to mixture.

4. Add chopped chicken to mixture.
5. Stir mixture until well combined.
6. Pour into baking dish on top of tortillas.
7. Top with 2 cups shredded cheese.
8. Bake at 350 for 30 minutes.


If you don’t like Rotel you can always substitute regular diced tomatoes instead. When I used diced tomatoes instead of Rotel I added a packet of taco seasoning to give it more flavor. Also, the cheddar cheese soup is totally optional. My family likes this dish really cheesy but I’ve also made it without the cheddar cheese soup and it was just as good.

Shrimp Pasta Bake Recipe

We love seafood at our house and the kids will lick the plate clean if I serve anything with shrimp in it! I’ve collected quite an array of shrimp recipes over the years just for that reason. The one I’m sharing today is amazing. It makes a bunch but we rarely have leftovers- the kids ask for seconds and sometimes thirds of this dinner! It’s another one that’s great for those days when you are short on time. It’s quick to throw together!

Shrimp Pasta Bake


  • 1 lb frozen, cooked shrimp, thawed
  • 1 box penne pasta, cooked
  • 1 jar (15oz) Alfredo sauce
  • 1 jar (24oz) Marinara sauce
  • 2 cups shredded Mozzarella cheese
  • 1 cup shredded Parmesan cheese
1. Mix Alfredo and Marinara sauce together in baking dish.
2. Add Mozzarella cheese and combine together.
3. Add shrimp and stir to coat.

4. Pour in cooked penne noodles and gently combine together.
5. Bake at 350 for 20 minutes.
6. Remove from oven, sprinkle with Parmesan cheese and continue cooking for 5-10 minutes.

Doesn’t that look fantastic? I love the creamy deliciousness of the Alfredo sauce mixed with the Marinara sauce. Matt says it tastes like a super creamy Vodka sauce. You can also substitute chicken if your family does not like shrimp. I’ve done it that way too and the dinner was just as delicious!