Cajun Grilled Shrimp
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top—that makes them taste extra bright and delicious. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Zucchini Pico de Gallo Salsa
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Marinated Steak with Grilled Onions
This marinade is magic —it will make even economy cuts of beef tender and delicious. —Gail Garcelon, Beaverton, Oregon
Garlic-Dill Deviled Eggs
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
California Burger Wraps
I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. —Rachelle McCalla, Batesville, Arkansas
Coconut Milk Strawberry-Banana Pops
These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. —Taste of Home Test Kitchen
Spicy Lime Chicken
I've been turning this spicy lime chicken into tacos for years, but it was my son Austin who put it on cooked rice with all his favorite taco toppings. A family favorite was created out of leftovers! —Christine Hair, Odessa, Florida
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Grilled Buttermilk Chicken
I created this recipe years ago, after one of our farmers market customers, a chef, shared the idea of marinating chicken in buttermilk. The chicken is easy to prepare and always turns out moist and delicious! I "bruise" the thyme sprigs by twisting them before adding to the buttermilk mixture; this releases the oils in the leaves and flavor the chicken better. —Sue Gronholz, Beaver Dam, Wisconsin
Asparagus with Fresh Basil Sauce
Add zip to your appetizer platter with an easy asparagus dip that doubles as a flavorful sandwich spread. — Janie Colle, Hutchinson, Kansas
Key West Flank Steak
My husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Lime-Rosemary Shrimp Skewers
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. —Leah Lenz, Los Angeles, California
Roasted Cauliflower with Tahini Yogurt Sauce
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
Skinny Quinoa Veggie Dip
Don’t let the name fool you. This good-for-you recipe will appeal to the health-conscious, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Green Bay, Wisconsin
Lemon-Apricot Fruit Pops
With just 31 calories and less than 1 tsp. sugar per serving, this is one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
Grilled Basil Chicken
This cinch of a marinade gives the chicken lots of Italian flavor. Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal. —Lisa Moriarty, Wilton, New Hampshire
Slim Greek Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Grilled Shrimp & Tomato Salad
Make this a main-dish salad, or put it in an appetizer buffet for extra-good grazing. No matter what, I serve it with little bowls of chili sauce for dipping. —Maruja Hughes, Toronto, Ontario
Ancho Garlic Steaks with Summer Salsa
The first time I tasted this, I was amazed how well the blueberries and watermelon go with the peppery steak. Use whatever fruits are in season so you can serve this anytime. —Veronica Callaghan, Glastonbury, Connecticut
Tandoori-Style Chicken with Cucumber Melon Relish
We all need a quick, healthy meal that's delicious, too. I marinate the chicken before I leave for work, and when I get home, I do the grilling and make the relish. My husband loves the spicy flavor. If more heat is desired, sprinkle on more red pepper flakes. —Naylet LaRochelle, Miami, Florida
Edamame Hummus
We love hummus at our house. This recipe is a scrumptious and refreshing twist on an old favorite, and it's a wonderful way to incorporate healthy soy into our diets. —Marla Clark, Albuquerque, New Mexico
Tropical Island Shrimp Kabobs
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. —Mary Marlowe Leverette, Columbia, South Carolina
Frozen Berry & Yogurt Swirls
I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Spinach Steak Pinwheels
These beefy spirals are an easy dish to make, and great to grill at a backyard cookout. I get lots of compliments on it. —Helen Vail, Glenside, Pennsylvania
Shrimp Salad Appetizers
This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My 7-year-old son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Lime-Marinated Shrimp Salad
Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
Lemon Salmon with Basil
At our house we opt for healthy foods, and this lemony salmon with basil is a knockout in the good-for-you category. We have it with asparagus or zucchini. —Shanna Belz, Prineville, Oregon
Lemon Chicken with Basil
No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. —Deborah Posey, Virginia Beach, Virginia
Frozen Watermelon Lemon Cream Tarts
These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania
Italian Sausage and Provolone Skewers
My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill ‘em up, then add cheese cubes. —Cindy Hilliard, Kenosha, Wisconsin
Watermelon Cups
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Chicken Veggie Packets
People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold the juices in during baking to keep the herbed chicken moist and tender. It saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan
Lemon-Pepper Tilapia with Mushrooms
My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. —Donna McDonald, Lake Elsinore, California
Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Greek-Style Chicken Skewers
This is the one chicken dish my son doesn't put ketchup on. You can make them on smaller skewers, too. — Kathy Martinez, Spring Valley, California
Grilled Tilapia with Pineapple Salsa
Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. —Beth Fleming, Downers Grove, Illinois
Grilled Steak Pinwheels
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. —Mary Hills, Scottsdale, Arizona
Carrot Cookie Bites
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking…absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Zucchini Mushroom Bake
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
Rosemary Garlic Shrimp
Delicate shrimp picks up fabulous flavor when it's sauteed in chicken broth mixed with garlic and ripe olives. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Citrus Cod
We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. — Jacquelyn Dixon, LaPorte, IA
Broccoli Cauliflower Combo
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
Vegetable Steak Kabobs
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. —Norma Harder, Weyakwin, Saskatchewan
Mediterranean Eggplant Dip
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Citrus-Marinated Chicken
This juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, Wisconsin
Grilled Tilapia Piccata
We aren’t big fish eaters, but a friend made this for us, and we couldn’t believe how wonderful it was! Now we eat it regularly. I love making it for guests because it’s simple, looks lovely and tastes restaurant-worthy. —Beth Cooper, Columbus, Ohio
Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Thunder Bay, Ontario
Juicy & Delicious Mixed Spice Burgers
We like trying to make “street foods” at home, perfecting recipes for dishes like gyros and these spiced burgers, known as kofta. — Anne Henry, Toronto, Ontario
Lemon Basil Salmon
It was my husband, Steve, who came up with this easy, foil-packet recipe for flaky, fork-tender Lemon Basil Salmon. We eat a lot of salmon and Steve likes trying out different herbs and spices on our food. This recipe's a winner! —Marianne Bauman, Modesto, California
Lemon Garlic Mushrooms
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Spicy Lemon Chicken Kabobs
When I see Meyer lemons in the store, it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada
Cannellini Bean Hummus
My version of hummus features a delightful nuttiness from tahini, a peanut butter-like paste made from ground sesame seeds. The beans pack a lot of protein so it's a healthy snack for kids. —Marina Castle Kelley, Canyon Country, California
Grilled Cabbage
I don't really like cabbage, but I fixed this recipe and couldn't believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I'd skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Bruschetta Steak
My husband and I love bruschetta, especially in the summertime with fresh tomatoes and herbs from our garden. —Kristy Still, Broken Arrow, Oklahoma
Cilantro Lime Shrimp
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. —Melissa Rodriguez, Van Nuys, California
Crisp Cucumber Salsa
Here's a fantastic way to use cucumbers. You'll love the creamy and crunchy texture and super fresh flavors. —Charlene Skjerven, Hoolpe, North Dakota
Tandoori Chicken Thighs
I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington
Greek Pork Chops
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, like these Greek-inspired pork chops, I enjoy making it for them. These grilled chops are bright, lemony and have become a quick new favorite. —Geri Lipczynski, Oak Lawn, Illinois
Garlic Parmesan Asparagus
Pair any entree with this fresh side dish for a truly succulent meal. With subtle garlic, melted butter and a hint of Parmesan cheese, what’s not to love? —Tara Ernspiker, Falling Waters, West Virginia
Tomato-Basil Baked Fish
This recipe can be used with several kinds of fish, and the ingredients are those I usually have on hand. Baking fish is so easy, and I fix this healthy dish often. —Annie Hicks, Zephyrhills, Florida
Chipotle-Lime Chicken Thighs
After plates are scraped clean, this stellar meal keeps on giving. Use the chicken bones to make your own stock, and freeze the remaining chipotle peppers and sauce for a smoky Sunday chili. — Nancy Brown, Dahinda, Illinois
Smoky Cauliflower
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Fabulous Fajitas
I've enjoyed cooking since I was a girl growing up in the Southwest. When friends call to ask me for new recipes to try, I suggest these flavorful fajitas. It's wonderful to put the beef in the slow cooker before church and come home to a hot delicious main dish. —Janie Reitz, Rochester, Minnesota
Lime-Cilantro Tilapia
I have so much fun serving this Mexican-inspired tilapia at summer parties. Finish it off with a side of rice and a salad loaded with sliced avocadoes and tomatoes. —Nadine Mesch, Mount Healthy, Ohio
Split-Second Shrimp
I use my microwave to hurry along the prep of this super fast shrimp scampi. It’s deliciously buttery and full of garlic flavor. We love it as a main dish, but it makes an excellent appetizer, too. — Jalayne Luckett, Marion, Illinois
Simple Guacamole
This homemade guacamole is pretty basic, but it always gets compliments. A jar of salsa makes it a breeze to stir up and serve with crunchy tortilla chips for a effortless appetizer. —Heidi Main, Anchorage, Alaska
Tilapia with Lemon Caper Sauce
My husband and I are always trying to increase the amount of fish in our diet. This recipe is fast, easy and enjoyable, even for non-fish lovers. —Catherine Jensen, Blytheville, Arkansas
Mini Zucchini Pizzas
This simple snack recipe is the perfect, low-carb way to satisfy your pizza cravings. —Taste of Home Test Kitchen
Flavorful Grilled Pork Tenderloin
Folks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! —Steve Ehrhart, Villa Park, Illinois
Grilled Basil Chicken and Tomatoes
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It tastes just like summer. —Laura Lunardi, West Chester, Pennsylvania
Roasted Rosemary Cauliflower
Roasting the cauliflower really brings out its flavor in this side dish. Even folks who aren't cauliflower lovers like it this way. —Joann Fritzler, Belen, New Mexico
Tequila Lime Shrimp Zoodles
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Caprese Salad Kabobs
Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it's a great recipe for the kids to help make. —Christine Mitchell, Glendora, California
Herbed Pork Chops
Herbs are a fast and flavorful way to dress up pork. Plus, they make the chops look so pretty on a platter. I prepare these year-round as a way to capture the taste of summer. —Dianne Esposite, New Middletown, Ohio
Berry White Ice Pops
Kids and adults will love these ice pops speckled with colorful mixed berries for a nice cold treat. —Sharon Guinta, Stamford, Connecticut
Grilled Tilapia with Mango
This is a different twist on tilapia that I created for my wife. She enjoyed the combination of mango with the Parmesan. There's nothing like eating this out on the deck with a cold glass of iced tea. —Gregg May, Columbus, Ohio
Spicy Shrimp Salsa
Radishes add a wonderful crunch to this colorful salsa that is also great over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York
Asparagus, Squash & Red Pepper Saute
The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
Balsamic-Glazed Zucchini
I am a member of an organic Community Supported Agriculture (CSA) farm. I received the most delicious garlic and garden-fresh zucchini in a seasonal box and came up with this great recipe. —Joe Cherry, Metuchen, New Jersey
Naked Fish Tacos
This is one of my husband's all-time favorite meals. I've even converted some friends to fish after eating this. I serve it with fresh melon when it's in season to balance the subtle heat of the cabbage mixture. —Elizabeth Bramkamp, Gig Harbor, Washington
Garlic-Herb Pattypan Squash
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Flank Steak with Cilantro Salsa Verde
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Fruit & Almond Bites
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
Chicken with Peach-Avocado Salsa
This super-fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Chicken & Goat Cheese Skillet
My husband was completely bowled over by this on-a-whim skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
Citrus Spiced Olives
Lemon, lime and orange bring a burst of sunny citrus flavor to marinated olives that are great for nibbling on at holiday buffets. You can even blend the olives and spread the mixture onto baguette slices.—Ann Sheehy, Lawrence, Massachusetts
Lemon-Dill Salmon Packets
Grilling in foil is an easy technique I use with foods that cook quickly, like fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California
Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in no time! —Bobby Taylor, Ulster Park, New York
Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
Sassy Chicken & Peppers
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup—it's a win-win! —Doris Heath, Franklin, North Carolina
Lemon-Parmesan Broiled Asparagus
These special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything! —Tina Repak, Johnstown, Pennsylvania
Cucumber Fruit Salsa
Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri
Grilled Lemon-Garlic Salmon
A lot of people fish here on the shore of Lake Michigan, so I've developed quite a few recipes for it, including this grilled salmon recipe. I love it, and so do my friends and family. When it's out of season, I look for wild-caught fresh Alaskan salmon at the grocery store. —Diane Nemitz, Ludington, Michigan
Layered Hummus Dip
My love for Greece inspired this fast-to-fix Mediterranean dip. It's great for parties and is a delicious way to include garden-fresh veggies on your menu. —Cheryl Snavely, Hagerstown, Maryland
Herb-Roasted Olives & Tomatoes
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Cantaloupe Ice Pops
Your reminders to "eat your fruit" will finally stick, once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. —Susan Hein, Burlington, Wisconsin
Cajun Shrimp
These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. —Donna Thomason, El Paso, Texas
Spicy Grilled Eggplant
This grilled side goes well with pasta or meats also made on the grill. Thanks to the Cajun seasoning, it gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Seasoned Tilapia Fillets
If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. —Dana Alexander, Lebanon, Missouri
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Caroline Stanko