Amy Clark

Summer Dinner Inspiration: Roasted Shrimp Pasta, Cinnamon Whole Wheat Waffles, & Grilled Chicken Tenders

Looking for summer dinner inspiration? Look no further than these Monday posts for dinners that will inspire your kitchen table. This summer I am taking a few mobile pictures to help inspire your summer meals. I will try to share three great dishes to enjoy each week around the dinner table. 

We went on vacation last week so the dishes I am sharing all had to be easy and be able to be prepared with limited pots & pans to create them. The first dish that I created was to kick off our vacation and it is this Roasted Shrimp With Rosemary & Thyme. I served it over a platter of angel hair pasta and we did our favorite lemon roasted green beans for a side dish.

If you haven’t tried this roasted shrimp before, I cannot recommend it enough. These are great served over your favorite pasta, can be served with a great brown rice side, or served alone with your favorite summer veggies. I make this almost every week and it never disappoints!

One of our favorite summertime dishes is these Cracker Barrel Chicken Fingers. I served these with these roasted fingerling potatoes, roasted asparagus, and fresh strawberries from a cute little market in the town.

The tenders were particularly yummy since I created the marinade before we left for our trip and had the chicken marinating for a couple of days before we actually ate them. I also love that the marinade only has three ingredients, making it an easy marinade to pull together!

I have become a huge fan of those disposable containers for marinating foods because they are so easy to transport out to our grill and are easy to stack, especially if you are headed out for a picnic. It may also be because I have had  a few too many leaky bags in my fridge so I find these to be a great option for me!

I love to stick these, marinade and all, in the freezer and prep a few different marinades in one afternoon. Most marinades have similar base ingredients (dressings, olive oil, vinegars, salt, pepper, seasonings, Worcestershire sauce, etc..) and it is so much easier to do this all at once rather than getting them out each time. What a time saver!

I had berries leftover from our meal the night before and decided to dice them with blueberries to top our Cinnamon Wheat Waffles that we devoured for our brunch. I make a double batch of these almost every week and my son loves to eat the leftover frozen waffles for his breakfast each morning. I love that these are packed with whole wheat flour, wheat germ, no sugar, and very little fat in them. It is a great way to start a day and a fun summer brunch.

What is on your summer dinner menus this week?

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Published June 25, 2012 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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