Take it easy with one of these meals that you can whip up without even touching your oven or stovetop. We use ingredients like canned beans, tinned fish and hummus to add some staying power to these dinners, whether it’s a veggie-packed sandwich or a refreshing salad. Plus, each recipe focuses on complex carbs, like whole grains, and sticks to heart-healthy levels of saturated fat and sodium, so you know you’re in for a diabetes-friendly meal to end the day. You’ll want to turn to recipes like our Salmon-Stuffed Avocados and Big Beautiful Summer Salad when it’s too hot to cook.
Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
Canned salmon is a valuable pantry staple and a practical way to include heart-healthy omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal.
This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Using applesauce in the peanut dressing lends a sweet, tart flavor that pairs wonderfully with shrimp.
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils–just make sure to look for low-sodium and give them a rinse before adding them to the salad.
This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don’t need to massage or cook it to make it tender.
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
Hollowed-out baguettes hold a satisfying combo of tart apples, creamy Brie and protein-rich, shredded turkey.
We lightened up the creamy dressing in this healthy chicken salad recipe with a combo of mayonnaise and plain Greek yogurt. Dill, grapes, celery and walnuts make up this classic chicken salad but feel free to experiment with your favorite fruit, vegetables and herbs. Serve it open-face on toasted bread or scoop it on top of fresh salad greens.
In this healthy chicken sandwich recipe, the avocado is mashed to create a healthy creamy spread.
This no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Take canned tuna to new heights by adding cannellini beans, red onion and dill, tossing it in a lemon-pepper-Dijon dressing and serving it over a spinach salad with canned beets.
For a healthy variation on creamy chicken salad, we’ve replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
