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Lazy summer days definitely don’t motivate me to cook. It’s so hot inside, and it’s so much nicer outside that I really don’t want to be in the kitchen all day long trying to prepare just one meal.

There’s only so many times you can eat out in a week, however, so I’ve complied some ideas for a quick summer meal in hopes of preventing kitchen fatigue.  These recipes from The Food Network are quick, versatile and easy, so you’ll feel like you’re barely spending any time in the kitchen at all!

Appetizer: Slow-Cooker Spinach Dip

Slow cookers may just be one of the best kitchen inventions ever. Just throw the ingredients in, and a couple hours later you have a delicious soup or casserole with the tenderest meat ever. I usually use my slow cooker during colder months, since hearty stews seem like more of a wintery treat, but after I realized you can make great dips in a slow cooker, mine will probably start staying on the counter all year long.

Directions:

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach (drained), 1 jar artichoke hearts (including the juice), one cup of sour cream, a few dashes of Worcestershire sauce and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

You may need to keep stirring the dip so it doesn’t dry out along the outer edges that touch the cooker.

This is a basic recipe that’s great as it is, but it also allows you to add whatever else you may want. Try some crushed red pepper flakes for an extra kick! This dip goes great with some thick pita chips.

Main Course: BLT Pasta Salad

Pasta is a staple at my house, however meals like spaghetti can feel super heavy during the summer. I like to change it up with a light pasta salad that takes minimal effort and offers infinite variations.

Ingredients:

• 12 ounces corkscrew-shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

(Customize your recipe with fat-free ingredients or substitutions for meat and spices!)

Directions:

Cook the pasta in a large pot of salted boiling water. Drain and toss with milk in a large bowl and set aside.

Cook the bacon in a large skillet over medium-high until crisp. Drain on paper towel. Discard all but 3 tablespoons of drippings. Add the tomatoes, thyme and garlic into the pan and toss until warmed through, seasoning with salt and pepper. Crumble the bacon into bite-size pieces (set aside 1/4 cup for garnish). Toss bacon and tomato mixture with pasta.

Mix in the mayonnaise, sour cream and 3 tablespoons of chives with the pasta. Season with salt and pepper. Toss in lettuce. Garnish with reserved bacon and chives. Serve at room temperature.

Dessert: Peach Ice Cream

Another handy kitchen appliance is an ice cream maker. Though not as versatile as a slow cooker, my ice cream maker gets almost as much use, since ice cream seems to top off summer meals so well. Here’s a recipe for peach ice cream that uses a lot of my favorite summer fruit!

Ingredients:

• 3 large egg yolks
• 3/4 cup packed light brown sugar
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 3 large ripe peaches, peeled, halved, pitted, and cut into bite-size chunks

Directions:

In a large bowl, whisk together the egg yolks and sugar.

In a large saucepan, bring the cream and milk to a simmer over low heat. Whisking constantly, slowly pour the hot milk mixture into the egg mixture until combined. Return the mixture to the saucepan. Cook over low heat for 3 to 5 minutes, or until custard has thickened enough to coat the back of the spoon, stirring constantly.

Immediately strain the custard into a bowl. Set the bowl in a larger bowl filled with ice water to cool, stirring occasionally.

Stir the lemon juice and vanilla into the cooled custard. Freeze in an ice cream maker according to the manufacturer’s instructions, adding the peach chunks halfway through the churning process. Enjoy!

What’s your favorite summer meal?