Recipes for "summer recipes"

Gather all ingredients.

Crush ice in a blender.

Add beer, vodka, and lemonade concentrate to the blender; blend until smooth.

Serve in frozen glasses.

Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a medium baking dish with cooking spray.

Arrange chicken in the prepared baking dish; top with stewed tomatoes. Arrange squash and zucchini slices around chicken; sprinkle with mozzarella cheese.

Bake in the preheated oven until chicken is no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomato sauce, onion, bell pepper, carrots, garlic, oregano, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until vegetables are tender, about 10 minutes.

Mix cottage cheese and egg together in a small bowl until well combined.

Layer 1/2 of the zucchini strips in the bottom of the prepared baking dish, then spread cottage cheese mixture over top. Layer with 1/2 of the beef mixture, then 1/2 of the mozzarella. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.

Bake in the preheated oven for 45 minutes. Allow to sit for 10 minutes, then slice and serve.