10 Low-Heat Recipes to try THIS SUMMER!

10 Low-Heat Recipes to try THIS SUMMER!

Keep the heat down and the flavor high this summer thanks to slow cookers and instant pots! These low-heat recipes from dietitians are perfect for hot summer nights for when you don’t feel like turning on the stove.

There’s no need to heat up your kitchen on a hot day to turn out healthy, delicious meals! While it’s tempting to say “no” to cooking when the temperatures skyrocket, you can still beat the heat and enjoy dinnertime without turning on the stove or oven. Thanks to your trusty slow cooker or instant pot, you can enjoy your favorite tasty recipes all summer long! So, here are some low-heat recipes that are dietitian-approved to keep you and your kitchen cool during the hottest days of the year. Bon appetite!

10 LOW-HEAT RECIPES to try THIS SUMMER!

Keep the heat down and the flavor high this summer thanks to slow cookers and instant pots! These dietitan-approved recipes are perfect for hot summer nights for when you don't feel like turning on the stove.

For other crockpot recipes, check out some of our favorites:

Creamy Tomato Basil Chicken
Wrangler’s Beef Chili
Pizza Soup

Crockpot Chicken Burrito Bowl

Crockpot Chicken Burrito Bowl

When it comes to weeknights, we are always looking for new quick, easy, and family friendly meals. This Chicken Burrito Bowl checks all of the boxes, and is especially great for those families that have a picky eater or have different dietary restrictions. It’s easily customizable to fit your needs and preferences, while still being nutritious!

What makes this meal so delicious (and nutritious) is the combination of lean protein and canned tomatoes. The chicken add a heafy dose of protein, while the canned tomatoes provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes, which are the second most consumed vegetable (second to potatoes) in the U.S., account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products—as in processed tomatoes, including tomato sauce and canned tomatoes—may hold particular significance. The lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.

So, what are you waiting for? Try out this Chicken Burrito Bowl for a recipe that’s easy, delicious, and sure to be a family favorite!

Chicken Burrito Bowl

Chicken Burrito Bowl

When it comes to weeknights, we are always looking for new quick, easy, and family friendly meals. This Chicken Burrito Bowl checks all of the boxes, and is especially great for those families that have a picky eater or have different dietary restrictions. It's easily customizable to fit your needs and preferences, while still being nutritious!

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 1 ½ lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup chicken broth
  • 2 tsp. chili powder
  • 2 tsp. salt
  • 1 tsp. ground cumin
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 cup uncooked brown rice
  • 1 cup frozen corn
  • shredded cheese, for serving
  • chopped cilantro, for serving
  • sour cream, for serving
  • sliced avocado, for serving
  • salsa, for serving
  • jalapeno slices, for serving

Instructions

  1. Add the chicken, diced tomatoes with the juice, chicken broth, chili powder, salt, and cumin into a slow cooker. Make sure the chicken is fully covered by the broth. Add more broth if necessary. Cover and cook on low for 3-4 hours. 
  2. Uncover and add in the black beans, rice, and corn. Cover and continue cooking for another 3-4 hours. In the last hour of cooking, mix the rice two times to ensure it is cooking evenly. If the crock pot gets too dry and the rice is not fully cooked, add more broth. If the rice is cooked but there is still a lot of broth, cook on high to allow it to evaporate. 
  3. Use two forks to shred the chicken. Taste and adjust the seasoning with salt and pepper if necessary. Serve with shredded cheese, cilantro, sour cream, avocado, or salsa. Enjoy!
For other dinner dishes, check out some of our favorites:

Shakshuka Pita Pizzas
Curried Veggie Rice Bowl
Swiss Chard Pecan Lasagna

Slow Cooker Chili

Slow Cooker Chili

Slow cooker meals are ideal for those busy weeknights! With a little prep work, you can have dinner ready with minimal effort. It’s easy to have everything ready to toss in the crockpot, turn it on, and come home after work to an already made dinner, which is why this Slow Cooker Chili is sure to be your new recipe BFF.

While this dish is a good source of protein, it also has a high lycopene content from the canned tomato sauce. Since canned tomatoes are a critical part of any chili dish, it’s important to not skip this ingredient. It makes the chili juicy, adds more flavor, and contributes a boost of nutrient-rich value, as they contain vitamins C, vitamin E, fiber, and potassium. They also contain lycopene, which is a plant compound (carotenoid) that gives tomatoes their vibrant red color and when it’s cooked into meals, the nutritional value is increased. In this recipe, a healthy fat (olive oil) is mixed into the pot, which increases the nutritional value of the dish because studies have shown that consuming tomato products with a healthy fat enables you to achieve maximum health benefits. When you increase the amount of tomatoes in your diet, you are also reducing your risk of certain diseases and cancers due to the positive correlation between lycopene and health benefits. In addition to its numerous health benefits, canned tomato products are easily accessible and affordable for the general public. They have a long shelf life, which enables you to stock up your pantry and reduce your grocery store runs—especially when time is of the essence. 

So, the next time you are looking for an easy dinner idea, start up the slow cooker and make some chili. Not only will it make your life easier, your house will smell amazing when you open the front door!

Slow Cooker Chili

Slow Cooker Chili

Slow cooker meals are ideal for those busy weeknights! With a little prep work, you can have dinner ready with minimal effort. It’s easy to have everything ready to toss in the crockpot, turn it on, and come home after work to an already made dinner, which is why this Slow Cooker Chili is sure to be your new recipe BFF.

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1 Tbsp. olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 lbs. ground beef
  • 2 (14.5 oz) cans diced tomatoes with green chilies
  • 3 (8 oz.) cans tomato sauce
  • ½ cup beef broth
  • ½ Tbsp. chili powder
  • 2 ½ tsp. ground cumin
  • 2 tsp. paprika
  • 2 tsp. unsweetened cocoa powder
  • 1 tsp. granulated sugar
  • ½ tsp. ground coriander
  • salt and pepper, to taste
  • 1 (15 oz.) can dark red kidney beans, drained and rinsed
  • 1 (15 oz.) can light red kidney beans, drained and rinsed
  • shredded cheddar cheese, for serving
  • Jalapeno slices, for serving
  • Sour cream, for serving

Instructions

  1. Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic into the pan and saute until the onions turn translucent. Transfer the mixture into a crockpot.
  2. Heat the same skillet over medium high heat and add in the beef. Cook and crumble the beef until fully cooked. Drain all but 2 tablespoons of the fat from the pan then transfer it into the crock pot.
  3. Add the diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, cocoa powder, dugar, coriander, and salt and pepper to taste into the crock pot. Mix until combined then cover and cook on low for 5-6 hours. 
  4. Mix the dark and light red kidney beans into the chili and cook for 2 minutes. Serve chile with shredded cheddar cheese and enjoy!
For other chili recipes, check out some of our favorites:

California Walnut Firehouse Chili
Wrangler’s Beef Chili
Chipotle Pumpkin Black Bean Chili