Perfectly grilled lemon pepper chicken, loaded pasta salad, a yummy appetizer dip that doubles as a sauce and a summer dessert that makes you feel like you’re in the tropics are all in one great menu this week!
Summertime is in full swing and I’m loving ever minute of it! The days are longer and we’ve been moving at a bit of a slower pace around here. If you’re like me, you’re spending more time outside, too. I really enjoy cooking on the grill and recently decided to up my outdoor cooking game. I bought a small electric smoker and have challenged myself to learn the art of smoking meats. It’s going to take a little time but I’m determined, so be on the look out later this summer for some new recipes from my smoker.
Our menu this week is made up of easy recipes that are perfect for a summer night supper. We’re starting out with dill pickle dip, that even pickle haters will enjoy, so that there’s something to snack on while the grill heats up. You can make the pasta salad the night before. Just take it out of the fridge about 15 minutes before serving to shake off the chill. Next, grill up your chicken which takes less than 20 minutes. The dill pickle dip makes an awesome sauce for the chicken which means you’ve got one recipe that does double duty. Last but not least, each person get’s their own pie in a jar! This is one incredible menu that is guaranteed to turn the midweek slump into a midweek success.
Click on the recipe title to get the full ingredient list and instructions along with printing options.
Don’t forget to PIN this week’s menu to save all four recipes!