"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

07 July 2016

Easy Summer Dinner Menu

I have a couple of friends who are always asking me for recipes for easy meals.
This menu is one I cooked last night....it was a hot, humid day full of errands, working out, and housework, so  I wanted dinner to be light and easy.  Because I had turned on the central air after 1 pm, I decided to bake an apple crumb pie as well.  

Here's an easy dinner menu:

Spiced-Rubbed Chicken
Italian Pasta-veggie dish
Fruit Salad
 Cinnamon Apple Crumb Pie

image courtesy of anolon website
To make the chicken:


1 tsp each of garlic powder, minced onion, and dried oregano
1/2 tsp each of turmeric and paprika
1/4 tsp each of chili powder and black pepper
4-5 boneless skinless chicken thighs

  • In a small bowl, mix together the spices.  Rub onto the chicken pieces and let sit while grill is heating up.
  • Grill chicken, turning once, for about 8 minutes on each side.  
  • Prick with a fork to make sure juices run clear before serving.

  • Cook bow tie pasta (or pasta of your choice) according to package directions.  I used 1 lb to feed 4 and to have some leftovers.
  • Steam (I use the microwave) one bag of Italian mixed veggies ( Italian green beans, broccoli, cauliflower, zucchini, carrots).  Follow directions on bag or steam for about 10 minutes if using fresh veggies.
  • Drain the pasta and pour into a serving dish.  Add the veggies.
  • Drizzle Tuscan Italian dressing onto pasta dish and lightly toss.
  • Add shredded Parmesan cheese if desired and toss again.
FOR FRUIT SALAD:  cut up fresh strawberries, mango, watermelon, and add to bowl.  Toss in a cup of fresh blueberries or blackberries.


1 can of apple pie filling (21 oz can)
1 unbaked pie crust (I use Pillsbury brand)
1/2 tsp ground cinnamon
4 tablespoons of butter, divided
2 cups of crushed pecan shortbread cookies

  • Pour pie filling into pie shell.
  • Sprinkle with cinnmon.
  • Dot with 1 tablespoon of butter, cut into little chunks
  • Melt the remaining butter in the microwave (takes about 20 seconds)
  • Place crushed cookies into a bowl and add the melted butter.  Stir until coarse crumbs form.
  • Sprinkle over the pie filling.
  • Cover the edges with tin foil.
  • Bake at 450 degrees for 10 minutes, then remove the foil and turn oven down to 350.
  • Bake for 40 minutes or until filling is bubbly.
  • Cool for 1 hour before cutting.  
  • To serve warm, simply cut a piece, place on microwave safe plate and heat for 12 seconds.
TIP FOR CRUSHING COOKIES:  Place 6 cookies at a time into a quart-sized baggie and seal shut.  Take a rolling pin and roll over the cookies to crush or use your fingers to "crush" the cookies through the baggie.  I needed about 12 cookies to make 2 cups of crumbs.

Please note: you do have permission to copy this recipe and any recipes under the "faithfixes" label.



Karen said...

This all sounds delicious, Faithe. I'm always looking for new recipes and I love it when I get a whole new menu! Thanks for sharing;)

Melanie Lopata said...

YUM!!!!! I think I can manage the pie at least ;)