Quick & Easy No-Prep Iftar Recipes

Today on Zeena Uncovered, we're sharing our favorite quick and easy no-prep iftar recipes for Ramadan. In our home, cooking is the perfect way to unwind at the end of a long fasting day. Preparing iftar brings everyone together and sets the mood for a wonderful evening relaxing with the family. The kids wash the fruit, while my sister and I man the stove (or the grill depending on the weather!). We even put the little ones to work setting the table. As the sun begins to set for Maghrib prayer, during Ramadan, it's moments like these that make this sacred month so special. And while there is a certain nostalgia behind spending all day in the kitchen whipping up a gourmet four-course meal, it's nice to have a few shortcuts up your sleeve! If you're in need of a complete iftar menu that will save you time and get everyone excited, keep scrolling to enjoy our oh, so easy no-prep Ramadan recipes! 

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Frozen Mint Lemonade

It's hard to begin iftar without this refreshing family favorite. Also called "Limonana" (Limon = lemon, Nana = mint), tangy, minty lemonade is an irresistible sweet & sour slushie that is perfect for an outdoor patio iftar or a summery treat for the upcoming Eid. In other words, once you taste it, prepare to be hooked! 

To make 4 servings, you will need:

• 1/2 cup sugar syrup (2:1 sugar/water)
• 1 cup freshly squeezed lemon juice
• 1 cup mint leaves 
• 2 cups cold water
• 2 cups crushed ice 

Blend sugar syrup, lemon juice, mint leaves and water together. Add 2 cups of crushed ice and blend until slushy (add more water or ice until the texture is right). *Fun tip. Add a few drops of green food coloring to make it bright green!

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Slow-Cooker Corn Soup

A simple, savory meal starter that is creamy and cozy, our slow-cooker corn soup is on regular rotation at our dinner table. With minimal prep work and even less maintenance, to make this easy soup, you will need:

• 4 tbsp butter
• One medium onion
• 2 bags frozen sweet corn (16oz)
• 6 cups of water (with 2 cubes of chicken bouillon) or 6 cups chicken broth 
• 1 1/4 teaspoon salt
• 1/2 teaspoon black pepper 
• Top with chopped basil

Sauté onion in butter 8 minutes. Add water, salt, pepper and corn. Cover. Cook in an instant pot slow cook for 1 1/2 to 2 hours (on a normal setting). Uncover, blend until smooth, and sift. Serve hot and top with basil.

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Baked Salmon

Salmon is a winner when it comes to Omega-3's and flavor. For a healthy, low-fat main dish, we like to buy Wild Caught Salmon (it’s our favorite). From start to finish, prep time is only 15 min or less. Begin by lining a baking sheet with aluminum foil for less cleanup!

Ingredients:

• A large piece of wild caught salmon
• 2 cloves of garlic
• 1 lemon
• Freshly chopped herbs: cilantro, basil and thyme
• Olive oil
• Soy sauce
• Salt and pepper
• Cajun seasoning (for some extra flavor!)

Rub garlic, salt, pepper, and Cajun seasoning evenly. Next, drizzle olive oil and soy sauce. Squeeze the lemon and cut into slices to bake with the salmon. Lastly, add the chopped cilantro, basil and thyme. Bake uncovered at 350 degrees for about 20-25 minutes (*check periodically. How long to cook is based on the size of the salmon). Add a side of veggies and serve.

Easy No-Bake Cheesecake

Complete your iftar with a mouthwatering, make-ahead cheesecake that takes no time at all and is unbelievably delicious!

Graham Cracker Crust:

• 1 1/2 cup graham cracker crumbs
• 2 teaspoons of sugar
• 1/3 cup of butter (approx 5 1/2 tbsp)

Melt butter. Mix graham cracker crumbs and sugar in a separate bowl, then slowly add melted butter. Press tightly onto pie pan. Bake at 350 for 8 minutes. Refrigerate for 30 minutes until cool.  

Cheesecake Filling:

• 1 1/2 foil packages of cream cheese
• 1 1/2 packets of whipped topping powder (in the baking aisle)
• 3/4 teaspoon vanilla extract
• 3/4 cup of milk 
• 1/2 cup of sugar

Mix sugar and cream cheese. In a separate bowl, mix the rest of the ingredients until fluffy. Fold into the sugar and cream cheese mixture. Gently spread the cream cheese topping on the crust. Refrigerate. Top with strawberry glaze/pie filling before serving.