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:

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.

MEANWHILE:  

• 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.

ENJOY!!