If there's ever a time you don't want to be tied up in the kitchen, it's when the weather warms up. Outdoor activity peaks at this time of year, as does the opportunity to have fun with family and friends.

Therefore, even quick cooking doesn't cut it: You need super-fast solutions. The following are some keys to a couple of hot nights off: multicourse, imaginative, healthful meals, like a spicy melon appetizer or cold-cut pizza that's pepped up with pesto, that require not much more than split-second preparation.

Fun fare like this is proof that cooking can be easy, nutritious, inexpensive, innovative —and fast. They take just 10 seconds each to read and are almost that quick to prepare. The meals are delicious evidence that everyone has time for tasty home cooking and, more importantly, the healthy family time around the kitchen (or backyard) table that goes along with it!

Another benefit: You effortlessly become a better cook, since there are no right or wrong amounts. These are virtually can't-go-wrong combinations, so whatever you — or your kid helpers — choose to use can't help but draw "wows" from family and friends when they break from all their warm-weather fun for some sassy sustenance.

TIME-SAVER MEAL NO. 1

Appetizer: Fruit Gone Wild — Toss together chunks of watermelon, cantaloupe and honeydew with dashes of cayenne pepper and red pepper flakes, unsweetened flaked coconut, and your favorite low-fat vinaigrette dressing.

Main Dish: Atypical Tacos — For every one part ground turkey, include one-half part crumbled firm tofu while browning, and then combine with taco flavoring mix and any ingredients the mix calls for. In addition to being healthful, this will add some needed moisture that can be lacking with ground turkey compared to ground beef. Follow taco-flavoring mix cooking instructions. Include shavings of raw unpeeled zucchini and shredded cabbage among your toppings.

Healthy Dessert: Conquer These Cones — Fill the bottoms of ice cream cones with sugar-free frozen yogurt and top with small amounts of dark chocolate-covered raisins and candied walnuts.

TIME-SAVER MEAL NO. 2

Appetizer: Green With Envy Over These Green Beans: Twist the ends off fresh green beans, cut green beans into bite-sized pieces, discard ends, and dip green beans into honey before quickly sauteing and topping with sunflower seeds, finely chopped red bell pepper, and freshly ground black pepper.

Main Dish: Chill With This Cold-Cut Pizza — Heat a store-bought pizza shell and afterward, top with a light layer of store-bought pesto and layers of low-fat cooked deli ham, strips of provolone cheese, fresh spinach, fresh mushroom slices and chopped olives.

Healthy Dessert: Simple Ice Cream-Free Strawberry "Sundae" — Chill strawberries that you've dusted with a no-calorie natural sweetener like stevia. When very cold, drizzle with melted dark chocolate that's preferably at least 70 percent cacao (noted on label), because the health benefits go up along with the percentage of cacao. Let harden for a few moments and top with chopped peanuts, dried cherries and whipped cream.

TOFU TACOS

12 ounces firm tofu, drained and cut into 8 slices

4 cups shredded coleslaw mix

1 small bunch radishes, thinly sliced

1/2 cup chopped fresh cilantro

1 bunch scallions, sliced

1 1/2 tablespoons extra-virgin olive oil

2 limes (1 zested and juiced, 1 cut into wedges)

1/4 cup nonfat plain Greek yogurt

Kosher salt, to taste

Freshly ground pepper, to taste

1 tablespoon taco seasoning

8 (8-inch) whole-wheat tortillas

1/4 cup shredded part-skim mozzarella or pepper jack cheese

1/4 cup jarred salsa verde

Yields 4 servings.

Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.

Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes. Then flip and cook 2 more minutes. Cut into strips.

Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.

—FoodNetwork.com

Photo courtesy of FoodNetwork.com

Tofu tacos are tasty, healthful and easy to prepare.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.