Three Go-To Recipes When It’s Too Hot To Cook

It's too hot and I don't want to cook anymore

I have three go-to recipes when it gets too hot to cook.  Because when it is too hot to cook all I want to do is eat ice cream and get fast-food.

Although some ice cream has probiotics, it is not considered a healthy food choice, and ordering take out from fast-food restaurants can get costly and I tend to not make healthy food choices. So around this time of year, I start looking on Pinterest for summer cooking recipes. Because let’s face it – hot temps have only just begun in Southern California!

My first favorite summertime dinner recipe is a “Cool Veggie Pizza.”

It does require the use of an oven, but for a very short amount of time. If you have a larger toaster oven that can accommodate a 12” pizza even better.

I wanted to add this recipe can be modified AND there are many variations of this recipe. I learned this recipe over 15 years ago and I have even brought it to potluck summer parties, and people loved it.


  • 2 cans (8 oz each) refrigerated crescent rolls
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/2 cup small fresh broccoli florets
  • 1/3 cup quartered cucumber slices
  • 1 plum (Roma) tomato, seeded, chopped
  • 1/4 cup shredded carrot


Preheat oven to 375°F.

  • Unroll both cans of dough; If you have a round baking stone unroll the triangles to make a circle, if you are using a rectangle bake pan/sheet, unroll the squares to make a big rectangle
  • Bake for 15 minutes or until golden brown. Cool completely, about 30 minutes.
  • In a small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with uncooked vegetables.
  • 5 Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
  • 6 Cut into 8 rows by 4 rows or if you made a circle out of the crescent roll dough, cut into triangles.

The next go-to recipe when it’s too hot to cook is Watermelon & Feta “Salad.”

There are a lot of versions of this salad, and the great thing is you can modify it for picky eaters or allergies.


  • 1 bag of Salad mix of your choice
  • 1 package of Crumbled Feta (sometimes I get plain and sometimes I get herb-ed)
  • ½ Watermelon sliced
  • Salt & pepper to your taste
  • 1-2 Cucumbers
  • Balsamic Vinegar
  • 1 small or ½ large Purple Onion (sliced or chopped)


Mix all ingredients together in a bowl, let rest for about 5 minutes for all the flavors to mingle together and enjoy!

And lastly, my other favorite salad when it’s too hot to cook is Cheeseburger Salad.

This recipe I learned about 12 years ago. Honestly, I love it so much, and sometimes I omit the bread because I’m usually too full to notice it is missing.


  • 2 “tops” of hamburger buns, split and cut into 3/4 inch strips
  • ½ small red onion, chopped
  • 1 pound lean ground beef
  • 1 cup ketchup
  • ½ cup finely chopped dill pickle
  • 1 tablespoon prepared yellow mustard
  • ½ small red onion, sliced
  • 8 cups chopped lettuce
  • 2 plum tomatoes, chopped
  • 1 cup shredded Cheddar cheese


  • Preheat your oven to 425°F degrees
  • Put the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set them aside.
  • Cook the ground beef into a skillet over medium heat, for about 10 to 12 minutes, break up and cook until it is no longer pink inside
  • Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well.
  • Lay the lettuce in a large bowl, and spoon the beef mixture over the lettuce.
  • Top the salad with the sliced onion, plum tomatoes, and shredded cheese.
  • Serve with the toasted hamburger buns.

What is your favorite summer recipe for dinner without using your stove or oven?

Three Go-To Recipes When It's Too Hot To Cook