Quick & easy no-cook suppers

Keep your cool on steamy summer nights with these refreshing dishes that are ready in 30 minutes or less!

- 

Tuna Salad Stuffed Tomatoes

A splash of olive brine adds zing to the filling in these juicy low-carb gems

6 large tomatoes, about 8 oz. each

2 (6.4 oz.) pkgs. tuna packed in water

½ cup chopped pitted green olives from a jar + 1 Tbs. olive brine

2 hard-cooked eggs, chopped

1 Tbs. chopped fresh parsley + additional

⅓ cup mayonnaise

¼ tsp. pepper

Chopped parsley (optional)

Remove and reserve tops from tomatoes. Using spoon, hollow out tomatoes, leaving ¾" of tomato flesh and reserving 1 cup chopped pulp for salad and ⅓ cup juices for dressing. Discard remaining pulp or save for another use.

Drain tuna; transfer to medium bowl. Fluff with fork. Add chopped tomato, tomato juice, chopped olives, eggs and chopped parsley. Stir in mayonnaise, 1 Tbs. olive brine and pepper. Spoon about ¾ cup tuna salad into each tomato shell. Garnish with tomato tops and, if desired, chopped parsley.

Servings: 6. Active time: 20 min.

Total time: 20 min.

Calories: 270 Protein: 19g Fat: 17g (6g sat.).

Chol.: 85mg Carbs.: 8g Sodium: 600mg.

Fiber: 3g Sugar: 5g.

Crunchy Napa Chicken Salad

To add extra flavor, toss in a handful of fresh mint or cilantro.

¼ cup creamy peanut butter

3 Tbs. unseasoned rice vinegar

2 Tbs. oil

2 Tbs. teriyaki sauce

2 tsp. grated, peeled fresh ginger

¼ tsp. black sesame seeds + additional