7 Easy Late Summer 30 Minute Meals

A collection of 30 minute meals that help beat the kitchen heat and easily get dinner on the table!

7 Easy Late Summer 30 Minute Meals

Summer is winding down and school is back in session which calls for busy schedules and the last of warm temperatures.  Why spend a lot of time in the kitchen when my collection of 7 Easy Late Summer 30 Minute Meals allow you to soak up the last days of summer.

A collection of beef, chicken and turkey in an array of sandwiches, salads, bowls, and grilled dishes will make it easy to pick the perfect meal and get dinner on the table in a flash to leave you time to enjoy the sunsets.

Enjoy!

1. Flank Steak with Chimichurri Sauce and Sweet Potatoes - A spectacular take on steak and potatoes.  Tender juicy grilled flank steak is doused with a homemade Chimichurri sauce that's a cinch to make.  Roasted Sweet potatoes make an excellent side dish.

2. Grilled Tuscan Chicken with Green Beans and Tomatoes - Bring the flavors of Italy to this quick marinaded chicken, grilled to perfection and accompanied by an easy flavorful side dish of tomatoes and green beans.  The perfect weeknight meal.

3.  Italian Chicken Cutlet Paninis - Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!  Serve it with my Green Bean, Tomato, and Avocado Salad.

4.  Summer Steak Salad - A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

5.  Greek Chicken Bowls - The definition of quick and easy, this Greek flavored Chicken bowl will transport you to the Greek Isles in 30 minutes!

6.  Island Turkey Salad - Dream of island breezes with this quick and easy to make grilled turkey salad.  It's filled with tropical flavors and so quick you can make it on a weeknight!

7.  Eggplant & Chicken Sandwiches - A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich.  Grilled Chicken and Eggplant are doused with tomato-basil sauce and gooey mozzarella cheese and served open face on a slice of crusty toasted Italian country loaf bread.  Yum!

It's still hot in Southern California, so stay tuned for more last summer meals that are quick and easy!

30 minute Meal: Eggplant & Chicken Sandwiches

A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich that will have dinner on the table in 30 minutes!

Eggplant & Chicken Sandwiches

Sandwiches are on the menu for tonight's 30 minute meal.  They are a great summer dish when the heat is scorching and you want something light to eat.  This is a variation of the classic Parmesan dishes of Chicken and Eggplant all rolled in to an open faced sandwich.

The flavors of Italy come together in this easy to make sandwich of pan fried chicken cutlets and eggplant topped with store bought tomato-basil sauce and melted mozzarella cheese.  Throw in some spinach and some crusty bread and you have the makings of one heck of a sandwich. 

For the bread I bought a round uncut loaf of Italian County bread.  I cut two long slices across the loaf and then cut each slice in half giving me four pretty large pieces that would fit the chicken cutlets.  Once toasted these became the base of my sandwich.  This sandwich is open faced, as it doesn't have bread on the top.  The ingredients sit on the bottom bread and you will need to use a knife and fork to eat this.  You can always top it with another piece should you choose.

I served this sandwich along side a simple garden salad.  This meal is perfect for any summer night and done in 30 minutes!

Enjoy!

What Ingredients do I need?

• thin sliced boneless skinless chicken breasts - you can buy thin sliced chicken or regular breasts that you can slice in half to make 2 thin breasts out of each one.

• eggplant - I bought small Chinese eggplant and sliced them in to long strips.  A globe or Italian eggplant will work by cutting 4 slices.

• Italian Country bread loaf or Sourdough loaf - I bought an uncut round loaf of country bread and sliced 2 long slices.  Then I cut each slice in half so I had four slices.  I made sure each slice would hold a piece of chicken and the eggplant without too much run off.

• baby spinach

• tomato basil pasta sauce - buy your favorite brand 

• shredded mozzarella - I bought a ball of whole mozzarella and shredded some.

Substitutions and Variations

• Bread:  Use a loaf or sandwich sized ciabatta bread. This would be delicious. Even slices of rosemary focaccia would be tasty.

• Chicken:  try breading the chicken in flour, eggs, and breadcrumbs instead of pan frying it.

• Prosciutto:  Try layering pieces of prosciutto instead of the chicken for a different spin.

Kitchen Tips and Notes

• Serve with a simple side salad of spinach, tomatoes, mixed greens, cucumber, and balsamic vinaigrette.

• If you have leftovers it's best to keep all the ingredients separate and placed in the refrigerator that way, building the sandwich when you are ready to eat it.

• Cutting the bread:  Use an Italian Country bread loaf or sourdough loaf - you want a round loaf that is uncut.  This allows you to control the thickness.  Since this is an open faced sandwich you want the bread slice to be a little on the thick side to hold all the ingredients.  I cut each long slice in half so I had four slices, making sure they were long enough so that the chicken wasn't bigger than the bread slice.

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Eggplant & Chicken Sandwiches

serves 4

Salt & pepper to taste 
4 thin sliced boneless skinless chicken breasts
3 Tablespoons olive oil
4 round slices of eggplant or multiple long slices of Chinese eggplant
4 slices of Italian County bread or sourdough (I used a large loaf and cut each long slice crosswise into 2 slices that would fit the chicken)
2 cups baby spinach
1/2 cup tomato basil pasta sauce
1/2 cup shredded mozzarella

Sprinkle salt & pepper on both sides of the chicken breasts.

In a large skillet over medium heat add 2 Tablespoons of oil.  Add chicken cutlets and cook 4-5 minutes per side until no long pink.  Remove from the skillet.  Heat remaining 1 Tablespoon of oil.  Turn heat up to medium high.  Add eggplant and cook, flipping once until tender, about 4-5 minutes per side.  

Toast 4 slices of bread. Top with spinach, chicken, sauce, eggplant, and mozzarella.  Place on a baking sheet and broil until heated through and the cheese has melted, about 3-4 minutes.

Island Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.

Greek Chicken Bowls

My Greek inspired chicken bowl is the perfect 30 minute meal to eat all summer long!

Greek Chicken Bowls

Another 30 minute meal coming your way!  I've been on the hunt trying new quick and easy dishes all summer and this one is perfect for a weeknight meal.  

I used a rotisserie chicken that I shredded up. But you can use any leftover chicken or grill, poach, or bake your own.  Add pearl couscous ( Larger round pasta balls thank Moroccan couscous) as your base  and fill the bowl with garbanzo beans, red onion, bell pepper, cucumber, tomatoes and feta cheese.  I drizzled a little store bought Tzatziki dressing over the top and dinner is done!  The flavors of Greek food made simple in a simple grain bowl.   Can't beat the flavors or the ease of making this dish.  

Time to enjoy summer!

What Ingredients do I need?

• pearl couscous

• cooked shredded chicken breasts - rotisserie or leftover baked, grilled, or poached chicken

• garbanzo beans (chickpeas) - canned

• orange bell pepper

• red onion

• cucumber - I used English

• grape tomatoes

• feta cheese - I like to buy this in a block and crumble it myself

• Tzatziki bottled dressing - store bought

Substitutions and Variations

• Try adding black olives

• Grains:  Try a grain such as bulgur, quinoa, or farro as the base

• Switch around the vegetables - try sauteed eggplant or zucchini

• Season the chicken - you can easily add a Greek seasoning blend to the chicken and heat it in a skillet before adding it to the bowl.

• Skip the dressing or try a Greek Vinaigrette, or just a dollop of Tzatziki

Kitchen Tips and Notes

• Prepare the peal couscous first and then do all your vegetable chopping while that is cooking.

• Serve warm or cold

• Leftovers will keep in the refrigerator for 3 days

• Great for meal prepping

Products you may need

Pearl Couscous

Saucepan

Wooden Spoon Set  on sale!

Bowls - white embossed ceramic

Bowls - Earth Tones

Chef's Knife

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Greek Chicken Bowls 

Serves 4

1 cup of pearl couscous
1 1/2 cups water
1 lb. cooked shredded chicken breasts, warmed
1 15oz can of garbanzo beans, drained and rinsed
1 orange bell pepper, sliced
1/2 red onion, sliced
1 English cucumber diced
1 pint grape tomatoes, halved
4-5 oz feta cheese, crumbled
Tzatziki dressing

Bring water to a boil. Add couscous and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes.

To make bowls, divide couscous among 4 bowls. Divide up the chicken,  garbanzo beans, cucumber,  bell pepper,  tomatoes,  red onion,  and feta.  Drizzle with Tzatziki dressing and serve warm.