Easy summertime dinners ideas

Apple-Brie Pizza

You're gonna love this easy French-style pizza packed with brie, caramelized onions and apple slices.

1 tablespoon olive oil

2 large sweet onions, thinly sliced

1 recipe Easy Homemade Dough, or 1 1/2-pound ball pizzeria dough

1 small Gala or Empire apple, thinly sliced

4 ounces Brie, thinly sliced

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

1. In a 12-inch skillet, heat oil on medium. Add onion and 1/4 teaspoon salt. Cover and cook 15 minutes or until golden brown and almost tender, stirring occasionally.

2. Heat oven to 475 F. Spread onions on pizza dough. Bake 15 minutes. Top with apple and Brie. Bake 20 minutes or until crust is golden brown. Sprinkle with 1/2 teaspoon pepper and drizzle with vinegar. Garnish with basil.

3. Each serving: About 405 calories, 18g fat (4g saturated), 10g protein, 52g carbs, 3g fiber, 530mg sodium.

Easy Homemade Dough

This dough recipe is the perfect base for any kind of pizza.

3 1/2 cup all-purpose flour

3 tablespoons plus 1/4 cup olive oil

1 1/2 teaspoons salt

1 1/4 teaspoons instant yeast

1 1/2 cup lukewarm water

1. In stand mixer with paddle attachment, mix flour, 3 tablespoons oil, salt and yeast on low speed until combined. Add water. Mix on medium 1 minute. Increase speed to medium-high. Mix 5 minutes.

2. Meanwhile, brush bottom and sides of large light-colored rimmed baking sheet (approximately 12 by 18 inches) with remaining 1/4 cup oil. Pour dough (it will be very soft) onto oiled sheet, and rub all over with excess oil. Gently stretch dough to fill most of baking sheet. Cover with plastic wrap; let stand in warm spot 2 hours.

3. Remove plastic. With hands, stretch and push dough until it covers bottom of pan. Top as desired.

Pizzeria dough hack: Buy a 1 1/2-pound ball of dough from your local pizzeria. Brush your rimmed baking sheet with 1/4 cup olive oil before placing dough on pan and stretching it to fit. Top right away (no need to let dough rise), but if it springs back on you, let sit at room temperature for 15 minutes, then try again.

Polynesian Drumsticks

A quick marinade adds a sweet and tangy glaze to grilled skinless drumsticks -- a favorite with everyone in the family.

1 can (8 ounces) crushed pineapple in unsweetened pineapple juice

1/4 cup packed brown sugar

3 tablespoons soy sauce

1 tablespoon grated, peeled fresh ginger

1 garlic clove, crushed with garlic press

12 chicken drumsticks (about 4 pounds), skin removed

1. In blender, puree pineapple with its juice and remaining ingredients except drumsticks. Spoon 1/2 cup pineapple mixture into large self-sealing plastic bag; reserve remaining pineapple mixture for grilling. Add drumsticks to bag, turning to coat. Let stand at room temperature 15 minutes.

2. Remove drumsticks from bag; discard bag with marinade. Place drumsticks on grill over medium heat and cook 15 minutes, turning over once. Cook drumsticks 10 to 15 minutes longer, or until drumsticks are golden and juices run clear when thickest part is pierced with tip of knife, brushing twice with reserved pineapple mixture and turning occasionally. Makes 4 servings.

3. Each serving: About 260 calories, 38g protein, 8g carbohydrate, 8g total fat (2g saturated), 0g fiber, 123mg cholesterol, 385mg sodium.

Pesto Risotto

The perfect treat for dinner, this easy dish also makes a great comfort meal. The Parmesan cheese melts right into the risotto, mixing in with the pesto to add a hint of creaminess.

3 cups water

1 can (15-ounce) lower-sodium chicken broth (1 3/4 cups)

1 cup dry white wine

1 tablespoon margarine or butter

2 medium (about 2 ounces) shallots, finely chopped

2 cups arborio rice

1 pound tomatoes, seeded and chopped

1/3 cup freshly grated Parmesan cheese

2 tablespoons refrigerated pesto, for garnish

Basil, for garnish

1. In 3-quart saucepan, cover and heat water, broth and wine to boiling on high.

2. Meanwhile, in 4-quart microwave-safe bowl, combine margarine, shallots and 1/8 teaspoon salt. Microwave on high 2 minutes, stirring once halfway through. Stir in rice; microwave 30 seconds.

3. Carefully pour boiling liquid into bowl; stir to combine. Cover with vented plastic wrap and microwave on 50 percent power 15 to 18 minutes, stirring every 5 minutes.

4. To risotto, add tomatoes, Parmesan, pesto, 1/2 teaspoon salt and 1/8 teaspoon pepper; gently stir to combine. Divide among serving bowls. Garnish with basil. Makes 6 servings.

Tip: Instead of wine, stir in 1 cup chicken broth and 2 teaspoons lemon juice.

• Each serving: About 450 calories, 8g total fat (2g saturated), 8mg cholesterol, 765mg sodium, 80g total carbs, 4g dietary fiber, 11g protein.

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