There’s a catch to planning quick and easy family dinners. What might that be? Making something everyone likes! There’s no point in prepping if noses turn up and plates are pushed away. Getting the whole family involved from start to finish with planning and serving, somehow magically makes them more apt to eat. It’s the same concept as kids refusing to eat veggies, but if they plant carrot seeds themselves and watch them grow, suddenly there’s something magical about eating them!
Now that the hustle and bustle of school has begun, these recipes and dinner ideas will bring the whole family to the kitchen and the dinner table with time to spare and spend together! So, make it quickly and while the spectacular oven aroma fills your home, use that scented backdrop for finishing homework, setting up the game table, or deciding on the main feature of any special night! ⏲ 🍽
Note: These recipes take 15 minutes or less of prep time. Cooking times vary.
Monday Like a Sunday! 🧑🍳
With weekends overly busy, take a trip back to the feel of a day late Sunday dinner on a Monday night! Enjoy the taste and smells with the easy option of this one-pan method!
Ingredients
- 1 pound of baby red potatoes, quartered
- 16 oz. fresh green beans, trimmed
- 3 large boneless skinless chicken breasts
- 1 1/2 Tablespoons of olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup mayo
- 1/4 cup shredded parmesan cheese
- 1 1/2 Tablespoon of Tastefully Simple Spinach & Herb Seasoning or seasoning of your choice
Instructions
- Preheat oven to 425 degrees
- Place the quartered potatoes and green beans on a baking sheet.
- Coat the potatoes and green beans with olive oil.
- Season with 1/4 tsp salt and pepper, then divide the potatoes and green beans on each side of the baking sheet, creating a space between the two for the chicken.
- Place the chicken on the baking sheet and drizzle with 1/2 Tablespoon of olive oil.
- Season both sides with the remaining salt, 1/4 tsp black pepper and garlic powder.
- In a small bowl whisk together the mayo, parmesan cheese and spinach & herb seasoning.
- Spread the mixture evenly over the top of the chicken.
- Bake for 22 to 25 minutes, or until the chicken reaches 160 degrees F.
- If desired, turn the broiler on high for the last minute or two to carefully brown the cheese topping.
- Let chicken rest for 5 minutes before serving.
Chili Taco Turkey Tuesday 🌶
With all these “T’s” add one more consisting of togetherness with this recipe. There are so many tasks the kids can do from mixing, to arranging the toppings and of course…eating! With everyone helping, this meal will be ready in no time!
Ingredients
- 1 Tablespoon olive oil
- 2 pounds ground turkey
- 3 stalks celery, diced (1 cup)
- 1 large onion, diced (1 1/2 cups)
- 6 cloves garlic, minced
- 2 14-ounce cans kidney beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 1 16-ounce jar of mild or medium salsa
- 1 8-ounce can of tomato paste
- 2 cups frozen corn
- 2 packages taco seasoning
- 1 tablespoons ground cumin
- 2 teaspoon dried cilantro
- 3 tablespoons chili powder
- 1-2 cups chicken broth, optional, to create desired thickness
- Salt to taste
- Chili toppings (cheese, sour cream, fritos, green onions etc)
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the ground turkey, cook until brown. Do not drain.
- Add the celery, onion, and garlic.
- Cook until just tender, about five minutes.
- Add kidney beans, crushed tomatoes, salsa, tomato paste, corn, taco seasoning, cumin, cilantro, and chili powder.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, until thick and bubbly.
- Serve with desired toppings.
Wild West Wednesday 🤠
Next up is the midweek comfort food, and by now you need it to get you over the hump to finish up the week. In this cowboy casserole, you’ll have meat, cheese, and cornbread which come together to make the perfect back-to-school fuel and a cozy warm dish for chilly fall evenings!
Ingredients
- 8 slices bacon (chopped)
- 1 lb lean ground beef
- 1 cup diced onions
- 16 oz Bush’s Original baked beans, not drained
- 2 cups frozen corn
- 1 cup of your favorite barbecue sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp onion powder
- Two boxes of Jiffy cornbread mix (or even better, the homemade version on the White Lily cornmeal mix bag)
- 2 large eggs
- 2/3 cup milk
- 1 cup shredded mozzarella and cheddar cheese blend
Instructions
- Preheat oven to 400 degrees.
- Cook chopped bacon in a large non-stick skillet over medium-high heat, stirring until browned and crispy.
- Spoon the cooked bacon pieces onto a plate lined with paper towels.
- Add the ground beef and diced onions to the skillet with the bacon grease, crumbling as it cooks.
- When beef is fully cooked, reduce the heat to medium and drain the grease from the pan.
- Add beans and corn to the skillet with the cooked ground beef and stir well.
- Add the BBQ sauce, salt, pepper, onion powder, and 2/3 of the cooked bacon pieces to the skillet.
- Stir all of the ingredients together and simmer while you prepare the cornbread batter.
- Spray a 9 x 13 inch baking dish with cooking spray.
- Pour the meat mixture into the baking dish and spread evenly.
- Pour the cornbread batter over the meat mixture and spread evenly to cover the meat.
- Bake until the cornbread is golden brown on top, approximately 16 to 18 minutes.
- Remove from the oven and sprinkle with shredded cheese and remaining bacon.
- Return to the oven and bake 3-5 minutes to melt the cheese.
- Remove from the oven and allow to set 5-10 minutes before slicing.
Thursday, Spaghetti Day! 🍝
With this spaghetti recipe, you’ll likely have extra for a night off or to freeze for a later date.
Ingredients
- 3 pounds lean ground beef
- 1 small white onion, finely chopped
- 1 medium bell pepper, finely chopped, inside seeds and membranes removed
- 2 tablespoons sugar
- 2 teaspoons garlic powder
- 1 small can of tomato paste
- 1 large jar of prepared meat and cheese spaghetti sauce
- Salt and pepper to taste
- 1 package of spaghetti noodles
- Shredded cheese of choice for topping
Instructions
- Cook ground beef, onion, and bell pepper in a skillet or pot until all pink is gone from meat.
- Drain well with a strainer or colander adding the grease into a large pot of water for boiling noodles.
- Add remaining ingredients, excluding cheese, to the meat mixture.
- Simmer, stirring occasionally to mix well and prevent scorching.
- Bring water, meat grease, and salt to a boil in a large pot.
- Break noodles in half and cook according to package directions.
- Drain and run cold water over noodles to stop the cooking process.
- In a large, deep casserole dish, layer meat, noodles, and repeat.
- Top with shredded cheese and cover to melt.
Free Meal Friday 🆓
Use your leftover spaghetti to make a super easy stuffed pepper meal for the next night. Or you can freeze it for later if twice in a row is too much. Make a salad and buttery garlic bread as a side for a fast, delicious, satisfying, money-stretching meal!
Ingredients
- Leftover spaghetti
- Bell peppers, halved
- Shredded cheese
- Ketchup
Instructions
- Cut bell peppers in half, clean out the inside, and immerse in salted, boiling water for approximately 3-4 minutes, cooking until slightly tender. Don’t overcook as they won’t hold the filling.
- Drain peppers well on paper towels.
- Arrange snuggly, open side up in a casserole dish.
- Fill with warmed spaghetti.
- Bake for 15 minutes at 350 degrees.
- Serve topped with ketchup and more melted cheese.
Some of these instructions may sound time-consuming and more than a 15-minute meal. But trust us, these recipes are truly fast and easy to prepare with a little time to cook and combine the flavor. So, while the food simmers, it’s a perfect time for you and the family to do the same…and breathe! Breathe in the homey goodness that only a meal in the oven or on the stove can create!
