A few weeks ago, I asked friends over in our Facebook community what kind of recipes they wanted to see at the blog. 

The near-unanimous answer:

No Cook Meals for Summer!

Those are the kind of meals I was looking for, too. 😀

I started paying attention to the way our family eats during the summer time, and realized a few things.

During the summer months we typically eat meals that are

  • super quick
  • mostly whole foods
  • don’t require much (if any) cooking

So, yes, I’m about to share seven of my no-oven-required meals with you. 

These are my go to lunch meals (one for each day of the week).  

I typically cook something light but a little more filling for supper (when Jeremy is apt to be at home to eat with us).

I find that these meal ideas make super quick and healthy lunches, and don’t require heating up the oven.  (That’s a big win here in Texas!) 

7 Quick No Cook Meals for Summer | Kristy's Cottage blog

Now, a quick disclaimer: 

I’m not a foodie.  

The meal ideas and recipes you’ll find here at the blog are busy-mommy-style, not Martha-Stewart-style. 🙂

I use whole foods that are accessible, practical, in season and, yes, super yummy. 

Okay, here we go!

Please click print on any of the recipes that you want to try, or pin them for later!

Slow Cooker Baked Potatoes | Kristy's Cottage blog

Slow Cooker Potatoes

This makes a super low-prep and low fuss meal on a busy summer day!  I start the potatoes in the morning and they are ready in time for a light but tasty supper. 

If you want to serve these for lunch, start the potatoes cook in the slow cooker (on Low) over night. Turn the temperature down to Warm in the morning; the potatoes should be moist and hot for lunch.

Servings 8


  • 8 medium to large baking potatoes
  • large slow cooker
  • butter
  • sour cream
  • sea salt and black pepper
  • shredded cheese
  • chives, sliced green onions, cooked bacon or ham or other toppings of choice


  1. Wash potatoes and set on counter to dry for a few minutes. 

  2. Pre heat your slow cooker for a few minutes on Low heat.

  3. Place potatoes in the slow cooker.  I don't wrap or pierce the potatoes... just pile them up in the slow cooker!  

  4. Place the lid over the slow cooker. 

  5. Do not remove the lid!  As the potatoes cook, the slow cooker will fill with steam and the potatoes will cook nicely. 

  6. My potatoes are typically tender and ready to serve after 7 to 8 hours of cooking.  Remove the lid and place the potatoes on plates or a serving platter. 

  7. Enjoy with your favorite baked potato toppings! 

Recipe Notes

You go can as simple or as gourmet as you wish with this meal.  (I typically go with simple.)


Summer Day Wraps

I usually eat these wraps with lettuce, or simply with deli-style lunch meat and cheese.  My kids prefer a gluten-free wrap or tortilla. 

Either way, it's a simple but filling lunch! 

Servings 8


  • 1 14-oz pack deli style lunch meat nitrate-free
  • 1 7-oz pack sliced cheese Colby Jack or Pepper Jack
  • 2 ripe avocadoes peeled and sliced
  • 1 vine ripe tomato thinly sliced
  • romain lettuce leaves or wraps of choice


  1. Spread washed lettuce leaves on a clean cutting board.  Layer a few slices of deli-style lunch meat and a slice or two of cheese.  

  2. Place sliced avocados and tomatoes on top.  You can also add dressings, sliced olives, pickles, and whatever else you want to your wrap!

  3. Roll the lettuce around the other ingredients.  You can hold  in place with a toothpick, if you prefer.

  4. If you're using a tortilla or other wrap, place the lettuce leaf (and goodies!) inside your wrap, then roll. 

  5. We generally eat these right away (no chilling required) with veggie sticks or pickle spears.

Crunchy Tuna Salad | Kristy's Cottage blog

Crunchy Tuna Salad

Servings 4


  • 4 cans wild-caught albacore tuna
  • 1/3 cup Mayo
  • 1 celery stick finely sliced, omit leaves and tops
  • 5 or 6 cherry tomatoes cut into halves or thirds
  • 1 1/2 tsp Truvia
  • sea salt and black pepper to taste
  • 1 to 2 TBSP chopped almonds, walnuts or pecans


  1. Carefully open cans of tuna and drain off the liquid.  Dump the tuna into a medium-size mixing bowl. 

  2. Use a fork to separate the tuna pieces and stir a little. 

  3. Add the sliced celery, tomatoes, Mayo and salt and pepper.  Stir until well mixed. 

  4. Fold in chopped nuts of choice. 

  5. Cover and chill for a few hours! 

  6. Serve on slices of bread, or with whole grain crackers. 

Recipe Notes

I typically double this recipe for our family.  When I mix up the salad early enough in the morning for it to chill for a few hours, it's super savory by lunch time! 

Hummus & Veggie Sticks | Kristy's Cottage blog

Hummus & Veggie Sticks

This is one of my quickest go to meals for busy week days!  I buy garlic or roasted red pepper hummus from Aldi, and serve it with organic tortilla chips and veggie sticks.  A few slices of avocados and cheese on the side add a nice protein punch!

Servings 8


  • 2 10-oz cartons hummus dip
  • organic tortilla chips
  • sliced avocados
  • wedge of Colby Jack or cheddar cheese
  • sliced celery sticks
  • baby carrots
  • sliced bell peppers
Black Bean Taco Salad | Kristy's Cottage blog

Black Bean Taco Salad

This meatless recipe relies on one of my favorite canned products: black beans!  I typically buy the organic variety from Aldi.  

I lived with my family in Guatemala for four years as a child, and I grew very fond of black beans during that time!  Black beans are a tasty, healthy, and inexpensive source of both protein and fiber. 


  • 1 15 oz can organic black beans
  • romaine lettuce leaves
  • 1 vine ripe tomato, chopped or sliced
  • 1 or 2 ripe avocados, peeled and sliced
  • 1 to 2 C organic, frozen corn thawed, but not cooked
  • shredded cheese
  • dressing of choice
  • organic tortilla chips
  • sliced jalepenos if desired
  • fresh cilantro sprigs if desired


  1. Drain black beans and set aside. 

  2. Wash romaine lettuce and pat dry.  Hand tear into a large serving bowl.  For our family of 7, I use an entire head of leaf lettuce. 

  3. Toss in tomato slices and corn.  Gently fold in avocado slices and black beans. 

  4. Sprinkle shredded cheese on top.  

  5. Serve with dressing of your choice (we are partial to Ranch!) and tortilla chips.  Garnish with sliced jalepenos and fresh cilantro sprigs, if desired.  

Homemade Granola is a favorite summer time breakfast, lunch, or supper for our family.  It’s delicious with almond milk or organic, vanilla yogurt!

How to Make a Really Big Batch of Granola | Kristy's Cottage blog 

–> Get my homemade granola recipe right here

Tomato Avocado Salad is a tangy, Southwestern side dish… it makes a great light summer meal too

Tomato Avocado Salad with Lime & Cilantro | Kristy's Cottage blog

–> Get the recipe here.


So this is a peek at what our family has been eating this summer.  

(Don’t forget to pin this post to save the recipes, or hit a share button to pass the meal ideas on to your friends!)

I like to keep my kitchen cool during the busy summer weekdays… simple, quick and healthy works best for me. 

I’d love to hear about your no cook meals for the summer!

What have you been eating lately?

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