With summer on the horizon, it's time to enjoy the weather and some carefree recipes. Here's a complete summer meal that just screams to be eaten outside on the patio! And, they're also easy on the budget. Barbecued Chicken Thighs are a quick fix thanks to a little parboiling. Accompanied with Tri-Color Pasta Salad and some crusty bread, a meal is born. Top things off with Easy Lemon Pie.

Happy eating!

Marinated Grilled Chicken Thighs

2 lbs. boneless, skinless chicken thighs 1 bottle of your favorite BBQ sauce 1 tsp. minced garlic 1/2 tsp. poultry seasoning Salt and pepper to taste 1 T. lemon juice

In a large pot of water, parboil chicken over medium heat for 30 minutes. Drain and place in a large ziplock bag. Toss with seasoning, salt and pepper. Combine barbecue sauce, garlic and lemon juice and pour over chicken. Seal bag and move meat around sauce. Refrigerate for at least 30 minutes. Toss on the grill over medium coals and grill for about 6 minutes on each side.

Tri-Color Pasta Salad

1 lb. Box Tri Color Rotini pasta 1 Bottle Italian Dressing 1/4 C. Ranch dressing Cucumbers, tomatoes, broccoli florets and green peppers chopped 2 T. pine nuts 2 T. Parmesan cheese

Cook pasta in salted water to al dente. Rinse and chill. Put in a bowl with the chopped veggies and pour salad dressings over the pasta. Right before serving, toss in pine nuts and Parmesan.

Easy Lemon Pie

4 C. vanilla ice cream, softened 1 6-oz. can frozen lemonade concentrate, thawed 1 9" graham cracker crust

In a medium bowl, combine ice cream and lemonade until well blended. Immediately spoon into crust. Freeze at least 4 hours. Let stand at room temperature 10 minutes before cutting and serving.