Cool Summer Meal Options That Won't Heat Up Your Kitchen By Julie Senger Since the temps will only continue to rise as the official first day of summer approaches, the last thing most of us want to do is increase the heat (or the electricity bill) inside our homes by preparing a meal on the stove top or in the oven, but we still gotta eat! While using an outdoor grill can be a great option, sometimes it might be raining, or you might want to stay in the air conditioning to avoid flies and mosquitoes. Here are some recipes you can prepare inside to help you stay cool. Some Assembly RequiredSalads and sandwiches are great options. Simply choose ingredients that dont require cooking. Spring Goddess Sandwich Makes 2 large vegetarian-friendly sandwiches. Source: FeastingAtHome.com) Sandwich Ingredients1 batch chickpea salad4 slices of your favorite bread (or 2 sliced bagels or sandwich wraps)1 tablespoon whole-grain mustard2 large lettuce leaves 1 cucumber, thinly sliced1 carrot, thinly sliced with a peeler4 radishes, thinly sliced1 avocado, slicedAlfalfa sprouts to taste Chickpea Salad Ingredients1 can chickpeas, rinsed and drained1/4 cup chopped Italian parsley1/4 cup chopped dill 2 tablespoons whole-grain mustard1-2 tablespoons mayonnaise salt and pepper to tasteInstructionsPlace all ingredients in a medium bowl; mix and mash with a fork until well combined. Spread whole-grain mustard on your choice of bread.Add lettuce and a generous amount of chickpea salad.Layer sliced cucumber, carrots, radishes, and avocado.Top with alfalfa and a second slice of bread/bagel (or roll closed if using wraps).Cut in half and enjoy. Avocado Tuna Salad (Serves 2-3, keto-friendly. Source: NatashasKitchen.com)Ingredients15-oz tuna in oil, drained and flaked (3 small cans) 1 cucumber, sliced 2 large or 3 medium avocados, peeled, pitted, and diced (1-inch cubes) 1 small/medium red onion, thinly sliced 1/4 cup cilantro (half of a small bunch) 2 tablespoons lemon juice, freshly squeezed 2 tablespoons extra-virgin olive oil Salt and pepper to tasteInstructionsIn a large salad bowl, combine cucumber, avocado, onion, tuna, and cilantro.Add lemon juice, olive oil, salt, and pepper and toss to combine.Serve and enjoy. Done in a FlashUse your trusty ol microwave on busy days when you need a quick-fix hot meal. This recipe is also great for when children need to make their own meal or for college students who dont have access to a stove/oven in their dorm room. Microwave Mug Pizza(Serves 1. Source: BiggerBolderBaking.com)Ingredients4 tablespoons all-purpose flour1/8 tablespoon baking powder 1/16 tablespoon baking soda1/8 teaspoon salt3 tablespoons milk1 tablespoon olive oil1 tablespoon marinara sauce1 heaping tablespoon shredded mozzarella cheese5 mini pepperonis1/2 teaspoon Italian seasoningInstructionsMix the flour, baking powder, baking soda, and salt in a microwaveable mug.Add the milk and oil to the flour mixture and stir until well combined.Spoon the marinara sauce on top of the batter and lightly spread it over the surface.Sprinkle the cheese over the marinara and top with pepperonis and Italian seasoning. Microwave for 1 minute and 10-20 seconds, or until the pizza rises and the toppings are bubbling (listed time is based on 1200-watt microwave). Simmer Down NowIf you own a Crock-Pot, you can prepare meals that take their sweet time, safely simmering all day while you complete other tasks. Or, if you have an Instant Pot, you can make meals that ordinarily need to simmer in a Crock-Pot all day in a fraction of the time. Both methods will save you from heating up the kitchen. Crock-Pot Pepper Jack Chicken(Serves 3-4. Source: RecipesThatCrock.com)Ingredients3-4 pounds boneless/skinless chicken thighs or breasts1 teaspoon onion powder1 teaspoon garlic powder2 teaspoons cuminsalt and pepper to taste10-oz frozen whole green beans1 bell pepper, seeded and sliced8-oz fresh mushrooms, sliced1/4 cup butter10 slices pepper jack cheeseInstructionsPlace chicken in the bottom of a 6-quart Crock-Pot and season with onion powder, garlic powder, cumin, salt, and pepper.Layer frozen green beans, followed by mushrooms then peppers.Add more salt and pepper to taste, top with butter, and cook on low for 4-6 hours (or until chicken shreds when stirred).Stir the chicken until shredded, top with pepper jack cheese, and cook on high until the cheese melts. Instant Pot Summer Vegetable Soup(Serves 8. Source: RaisingGenerationNourished.com)Ingredients2 quarts bone or vegetable broth1 medium onion, peeled and quartered6 cloves garlic, peeled and smashed1 small/medium eggplant, coarsely sliced into rounds2 large tomatoes, seeded and coarsely sliced1 medium zucchini, coarsely sliced into rounds 1 medium summer squash, coarsely sliced into rounds1 cup corn 1 cup green beans 1 small orange bell pepper, seeded and coarsely sliced1 small red bell pepper, seeded and coarsely sliced1/2 cup fresh basil, chopped (or 2-3 teaspoons dried basil)Salt and pepper to tasteInstructionsPut everything into the Instant Pot, put on the lid, and close the valve.Push the Soup setting and adjust the time to 10 minutes. It will turn on automatically and take about 15 minutes to come to pressure before the 10 minutes start to count down.When the Instant Pot is done cooking, release the valve to let the pressure out, remove the lid, and use an immersion blender to puree the soup until smooth.Add salt and pepper to taste.