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:
Italian Pasta-veggie dish
Cinnamon Apple Crumb Pie
|image courtesy of anolon website|
SPICE RUBBED 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.
CINNAMON APPLE CRUMB PIE
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.