Summer is almost here! Soon, with school out for the year and everyone in the family spending more time together, it will be the perfect time to mix-up your routine in the kitchen. With the help of students from the University of South Carolina's nutrition program, we'd like to share with you some recipes that use basic staple ingredients and are healthy and nutritious for every member of your household.

If you try one of the recipes out, share it on social media and tag us so we can see!

PB Zucchini Bread Baked Oats

Ingredients:

• 1/2 Cup of peanut butter
• 1 Tablespoon of honey
• 1 Egg
• 1 1/2 Cups of oats
• 1 Teaspoon of vanilla extract
• 1 1/3 Cups of milk (your choice)
• 1 Cup of shredded zucchini
• 1/4 Cup of chocolate chips
• 1/2 Teaspoon of baking powder
• 1 Teaspoon of cinnamon
• 1/4 Teaspoon of salt

 

Instructions:

• Preheat oven to 350 degrees and grease baking pan with cooking spray.
• In a bowl, add peanut butter, honey, egg, vanilla extract, and milk. Whisk thoroughly.
• Mix in oats, baking powder, cinnamon, and salt.
• Mix in shredded zucchini and chocolate chips.
• Pour in a 9x9 baking pan, making sure it is evenly distributed across the pan.
• Bake for 30-35 minutes and top with more chocolate chips if desired!

Baked Chicken Pasta

Ingredients:

• 2 Cans of chopped chicken breasts (8 ounces)
• 8 Ounces of pasta
• 2 Tablespoons of tomato paste
• 2 Cloves of garlic (minced)
• 2 Tablespoons of olive oil
• 1/2 Teaspoon of basil
• 1/2 teaspoon of oregano
• 1 Cup of shredded mozzarella
• 1 Diced red onion

 

Instructions:

• Bring 3 cups of water to a boil with salt. Prepare pasta in water for only 5 minutes.
• While pasta is cooking, heat a large skillet and add olive oil, minced garlic, and onion. Cook until translucent.
• Add oregano and basil. Cook for 1 minute.
• Add tomato paste, mix thoroughly, and cook for 5 minutes.
• Strain pasta and reserve 1 cup of the pasta water. Add to sauce in the skillet to add moisture and mix well.
• In a 9x11 baking dish, mix pasta, sauce, and chicken. Top with cheese and bake uncovered for 20 minutes.

Bouillon Vegetable Soup

Ingredients:

• 2 Cups of hot water
• 2 Bouillon cubes
• 1/2 Cup of diced red onion
• 1/2 Cup of green beans
• 1/2 Cup of chopped carrots
• 1/2 Cup of chopped celery
• 1/2 Cup of diced tomatoes
• 2 Tablespoons of garlic powder
• Salt and pepper to taste

 

Instructions:

• Add bouillon cubes to boiling water in a pan with a pinch of salt.
• Add the onion, carrots, and garlic powder into the broth and simmer for 8 minutes.
• Add the canned green beans and diced tomatoes. Simmer for another 5 minutes.
• Serve warm!

Vegetable & Rice Soup

Ingredients:

• 3/4 Cup of brown rice
• 1 Cup of dry beans
• 3 Cups of hot water
• 3 Bouillon cubes
• 1/2 Cup of canned corn
• 1/2 Cup of diced tomatoes
• 1/2 Cup of canned sweet peas
• 1 Tablespoon of parsley

 

Instructions:

• Add bouillon cubes to boiling water in a pan with a pinch of salt.
• Prepare brown rice in a separate pan as instructed on the bag.
• Prepare the dry beans in another separate pan as instructed on the bag.
• Add corn, tomatoes and peas in the pan with the broth and simmer for 10 minutes.
• Stir in brown rice, beans, and parsley. Cook until heated through.
• Serve warm!

Tuna Fish Tacos

Ingredients:

• 1 Can of tuna (8 ounces)
• 1 Teaspoon of lemon juice
• 1/4 Cup of diced red onion
• 1/4 Cup of chopped cilantro
• 1 Teaspoon of olive or vegetable oil
• 4 Hard or soft shell tortillas
• Salt and pepper to taste

 

Instructions:

• Mix onions, cilantro, and lemon juice into a bowl.
• Heat the oil in a pan and add the tuna, stirring until slightly browned and heated through.
• Place the tuna and the mixture from the bowl into the shells.
• Top with desired cheese, sauce, or condiment.

Overnight Oats

Ingredients:

• 1/2 Cup of Oats
• 1/2 Cup of Milk (Your choice)
• 3/4 Tablespoons of Chia Seeds
• Add fruit of choice for more flavor

Instructions:

• Mix all ingredients into a 8-16 ounce cup or jar, making sure the oats are fully immersed into the milk
• Leave in the fridge overnight to have ready in the morning!

Bouillon Rice

Ingredients:

• 2 Cups of water
• 1 Bouillon cube
• 1 Cup white rice

Instructions:

• Add 2 cups of water to a pot and bring to a boil.
• While water us simmering, add in 1 cube.
• Add in 1 cup of rice.
• Once rice starts to boil, turn heat to low and cover for 15 minutes.
• Once rice is tender, let it rest for 5-10 minutes.

Tomato Soup

Ingredients:

• 1/2 Teaspoon vegetable oil
• 1 Clove garlic gently crushed
• 1 Can tomato paste
• 2 Cups almond milk
• 1 Cup water
• 3/4 Teaspoon salt or as required
• 1 Teaspoon pepper
• 1/4 Teaspoon dried basil
• 1/2 Teaspoon olive oil optional

Instructions:

• Over medium heat, in a big pot, add vegetable oil and gently crushed garlic.
• Allow it to sizzle in medium flame until it is fragrant.
• Then add tomato paste, almond milk and water. Bring it to boil.
• Then simmer the flame for 10 minutes.
• Discard the garlic chunk.
• Now stir in salt, crushed black pepper, dried basil and drizzle in olive oil.

Chocolate Chip Oatmeal Cookies

Ingredients:

• 2 Sticks of unsalted butter at room temp
• 1 Cup light brown sugar
• 1/2 Cup granulated sugar
• 2 Eggs
• 1 1/2 Teaspoons vanilla extract
• 1 3/4 Cup flour
• 2 Teaspoons cornstarch
• 3/4 Teaspoon salt and ground cinnamon
• 3 Cups of oats
• 1 Cup of chocolate chips
   

Instructions:

• Beat butter in a bowl, add sugar and then beat again until fluffy.
• Add eggs and vanilla extract and stir.
• In a separate bowl, mix together flour, corn starch, baking soda, salt and cinnamon.
• Add flour to batter mixture and stir again.
• Stir in chips and oats and let cool in the fridge for 30 minutes.
• Place cookies on baking tray bake on 375 degrees for 10-12 minutes.

BBQ Chicken & Brown Rice

Ingredients:

• 3-4 chicken breasts
• 1/2 Cup hot bbq sauce
• 1/2 Cup of carolina treat bbq sauce
• 12 Ounces of brown rice
• 2 10 Ounce cans of beef consomme
• 1/4 Stick of butter

Instructions:

• Place chicken in a crockpot and pour the sauces over it.
• Cook on high till boil then cook on low for 5-6 hours.
• Add brown rice, beef consomme and butter to a greased casserole dish.
• Cook rice at 375 degrees for 40 minutes.

Brown Rice Chicken Bog

Ingredients:

• 3 Chicken tenderloins
• 2 Chicken thighs
• 3 Cups of water
• 12 Ounces of brown rice
• 1 Teaspoon of salt and pepper
• 12 Ounces of hot sausage (or whatever sausage you prefer)

Instructions:

• Let chicken boil in 24 oz of water for 15 minutes on medium boil to create the broth.
• Tear cooked chicken apart and set aside with sliced sausage.
• Measure the remaining water and add necessary amount to get back to 24 oz.
• Add in rice, chicken, sausage and salt and pepper.
• Let it come to a boil then cover and turn to low for 10-12 minutes, then let it sit on no heat for 10-15 minutes.

Tuna Mac & Cheese

Ingredients:

• 1 1/2 Cup of milk
• 8 Ounces of macaroni noodles
• 8 Ounces of cheddar cheese
• 5 Ounces of tuna
• 2 Tablespoons of butter
• 2 Tablespoons of flour
• 1/2 Teaspoon of salt and pepper

Instructions:

• Boil noodles for around 8 minutes.
• In a separate pot on medium, heat, add butter and flour and mix for 2 minutes.
• Add milk while stirring.
• Once it thickens, turn of the heat, add the cheese and stir again.
• Add the tuna in with the sauce and stir again.
• Add in drained pasta, salt and pepper and mix again.

Green Bean Casserole

Ingredients:

• 2 15 Ounce cans of green beans, drained
• 1 Can of cream of mushroom
• 3/4 Cup of milk
• 1 1/3 Cups of French’s fried onions
• 1/2 Teaspoon of black pepper

Instructions:

• Preheat oven to 350 degrees and oil up your baking dish
• In a medium mixing bowl add mushroom soup, black pepper and milk. Whisk until well blended.
• Add drained green beans and 2/3 cup of French's fried onions to mushroom mixture. Fold with spatula until beans are well coated.
• Pour into prepared baking dish.
• Add additional 3/4 cup French's onions to top.
• Bake in preheated oven for 15 minutes. Cover casserole with foil and bake for an additional 15-20 minutes.

Tuna Salad

Ingredients:

• 2 5 Ounce cans of tuna 
• 2 Celery stalks
• 2 Tablespoons minced red onion
• 1/3 Cup Greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon Dijon mustard
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper

Instructions:

• To make the dressing, mix together the Greek yogurt, lemon juice, salt, pepper, and Dijon mustard until combined.
• Add the tuna and chopped celery and red onions on top of the dressing and mix again.
• Can be served immediately or cooled in the fridge.

Peanut Butter & Oats

Ingredients:

• 1 1/2 Cup of water
• 1/2 Cup of oats
• Pinch of salt
• 2 Tablespoons of peanut butter
• 1/2 Cup of blueberries OR one ripe banana

Instructions:

• Add 1 and ½ cups of water to a pot and let it come to a low boil.
• Add in a pinch of salt.
• Once at a low boil add in the ½ cup of oats.
• Stir on low for 10-15 minutes.
• Cover the pot and let it sit on no heat for around 5 minutes.
• Garnish with peanut butter and the fruit of your choice.

Scrambled Eggs & Oats

Ingredients:

• 1 1/2 Cup of water
• 1/2 Cup of oats
• 2 Eggs scrambled
• 1/4 Cup of mozzarella cheese
• 1 Teaspoon of salt

Instructions:

• Add 1 and 1/2 cups of water to a pot and let it come to a low boil
• Add in a pinch of salt
• Once at a low boil add in the 1/2 cup of oats
• Stir on low for 10-15 minutes
• Cover the pot and let it sit on no heat for around 5 minutes
• While oats are sitting, scramble two eggs in a separate pan and sprinkle in the cheese
• Serve the eggs on top of the oats