This summer, I am on a mission to come up with something to eat at the pool BESIDES just sandwiches. You’re in a rut, too? Well then my friend, you’ve come to the right place! Here are some summer dinner (pool side!!) recipes that I’ve tried and some that friends in our PowerFull Fitness Community have shared. I’ve said it a million times, but I love doing life with you guys. Cheers to making slow, summer, pool side dinners less boring, one recipe at a time!
Pool Side Salad
I mixed together:
(and pardon the very much estimated measurements)
1 can black beans
bunch of chopped mango (bought the slices from Costco and chopped)
few tablespoons of OJ
few squirts of lemon juice
bit of sea salt
dash or two of cumin
This was a hit with Elli (which really shocked me). Jackson spit it out . Jacob enjoyed it. So I’ll keep it in the rotation for the rest of us.
Another recipe I tried:
Boil any style pasta you have and let cool.
Chop up cucumber (1/2 – full) and cherry tomatoes.
I added about 1/2 can of corn and about 1/2 can chickpeas (any more and my kids would have noticed the beans!)
Add the veggies to the pasta and stir.
Then add in about 1/4-1/2 cup red wine vinegar (I kept mine around 1/4 cup because my kids like stuff plain).
Add about 1/4 cup (to taste – can add more/less) EVOO.
To taste: add sea salt
Combine and refrigerate.
I served ours with Pita chips.
Verdict: the kids really liked this one better. Elli didn’t like her pasta cold so next time I’ll leave hers at room temp but other than that, this is a keeper. I made a huge batch so we can grab and go. You could have it plain, over spinach, with chips or even throw in a taco shell or wrap for ease of eating.
Sarah shared a couscous salad:
It’s couscous (or quinoa) mixed with chopped cucumbers, tomatoes, grilled chicken, and feta cheese. Season with minced garlic, balsamic vinegar, EVOO, salt and pepper.
Naomi shared a bean salad:
I love this bean salad…maybe to yours you could try some cilantro for extra flavor (we LOVE cilantro):
4 cans of beans to your choice (I like chickpeas/navy or a white bean/black beans)
½ onion (chopped)
cilantro chopped (to taste)
1 cup of olive oil
1/3 – 1/2 cup vinegar
3 envelopes of Goya Salad & Vegetable Seasoning
Drain & Rinse the beans, then mix all the ingredients together in a large bowl
Cool in the fridge overnight for best flavor
Eileen shared traveling tacos:
We eat “traveling tacos”…easily use turkey meat and make it ahead. Fixins for whatever they like on a taco. Mine basically eat shredded cheese, shredded lettuce and some sour cream. Could use salsa, guac, whatever..Then you buy snack sized Doritos bags (yes, moderation, remember?) Smash the chips in the bag. Put meat and toppings in the bag. Eat out of the bag! (best part!)
Burritos. I like chicken Caesar in tortillas. Guac, salsa and bean dip with chips. Tabbouleh, humus, tzatziki and chips. I normally take cut up veggies and some sort of fruit.
Leeann shared a chickpea salad:
I made this last week and am dreaming of making it again. I roasted an entire chicken to go with it. It was delicious and I had a ton of chicken leftover for other things. Took this salad and some cold chicken on a picnic and it was fabulous. The chicken didn’t dry out since it was cooked on the bone! Click here for the recipe.
Thanks friends for sharing all those awesome ideas. Our poolside dinners are gonna be ROCKIN!
Share more pool side dinner ideas with us in our group! What are you up to this summer? We’d love to hear!