5 Easy Weeknight Dinner Recipes

Making dinner during the week for your family—especially when they have unique dietary needs, special preferences or after school activities—can be a hassle. Every parent has those nights where going through the drive-thru or grabbing a microwavable, pre-prepared dinner instead of making something from scratch is the only way dinner is going to be served. 

However, there are many health benefits to making a meal and having family dinner time. With a little pre-planning, it is possible to feed your family and not stress about your grocery bill or excessive meal prep time. These five easy weeknight dinners require 30 minutes or less of prep time, and will please a variety of young palates. 

1. For Picky Eaters: Dump-and-Bake Pasta with Turkey Meatballs

With only 10 minutes of prep time required, this creamy, tomato-based pasta is perfect comfort food for chilly fall nights and is great served as leftovers. You don’t even need to cook the noodles! Recruit your kids to mix the ingredients and dump it into the baking dish together. Serves 8.

Ingredients:

• 16 oz dry uncooked rigatoni pasta*
• 16 oz fully cooked frozen turkey meatballs, thawed
• 2 14.5 oz cans of diced tomatoes with basil, garlic and oregano, drained
• 4 cups marinara sauce
• 2 cups prepared Alfredo sauce
• 2 cups chicken broth
• 1 tsp kosher salt
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp ground pepper
• 1 cup grated mozzarella cheese
• ¼ cup grated parmesan cheese
• ¼ cup chopped basil or parsley 

Directions:

1. Preheat the oven to 425 degrees.
2. Grease a 13 x 9 baking dish with cooking spray.
3. Add the uncooked pasta, thawed meatballs and drained diced tomatoes to the baking dish, stirring gently to combine.
4. In a large bowl, whisk together the marinara sauce, Alfredo sauce, chicken broth, kosher salt, dried basil, garlic powder, and black pepper. 
5. Pour the sauce mixture into the dish and gently stir so that the dry ingredients are completely combined with the sauce.
6. Cover the dish tightly with aluminum foil.
7. Bake until the pasta is al dente, about 40-45 minutes.
8. Remove the foil and stir the pasta in the dish. If the pasta is not al dente after 40 minutes, cover the dish and return it to the oven for 5-10 more minutes, or until done.
9. Sprinkle mozzarella cheese and Parmesan cheese over top.
10. Return to the oven and bake, uncovered, for a few more minutes, until the pasta is tender and the cheese melts. Garnish with fresh basil or other fresh herbs, and serve.

*Rigatoni can be substituted with other similar short pasta shapes, such as penne, rotini or elbow. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes), otherwise you’ll need to adjust the casserole’s baking time in the oven.

(Source: TheSeasonedMom)

2. For Kids Who Eat Anything: Sheet Pan Chicken Shawarma

Flavorful with no need for roasting, this one-pan dinner takes basic chicken thighs and gives them a middle eastern flavor. Warm pita bread, tomatoes and greens make for a substantial meal; add fries if you’re feeding hungry athletes. Serves 4.

Ingredients:

• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground cardamom
• ¼ tsp ground turmeric
• 2 cloves garlic
• Kosher salt 
• Freshly ground pepper
• 1 lb boneless, skinless chicken thighs, sliced into 1-inch pieces
• 1 medium onion (6 oz), halved and sliced into 1-inch half moons
• ½ cup whole milk Greek yogurt
• Juice of ½ lemon
• 4 pieces of pita bread
• 3 dill pickle spears, chopped
• 1 Roma tomato (6 oz), chopped
• 1 cup shredded lettuce

Directions:

1. Preheat the oven to 450 degrees.
2. Combine the olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 2 teaspoons salt and a generous amount of pepper in a large bowl.
3. Add the chicken and onions and toss to coat evenly.
4. Spread in a single layer on a sheet pan, making sure the pieces of chicken are not overlapping.
5. Bake until the chicken is cooked through and the onions are slightly caramelized, about 15 minutes.
6. Mix the yogurt, lemon juice and a generous amount of pepper in a medium bowl until smooth.
7. Warm the pitas in the microwave on a microwave-safe plate, 30 seconds to 1 minute. 
8. Spread the yogurt sauce on top of the pitas and spoon the chicken and onions over the sauce.
9. Top with pickles, tomatoes and shredded lettuce.

(Source: TheFoodNetwork)

3. For Kids with Peanut, Milk or Egg Allergies: Baked Chicken Taquitos

From wheat and nuts to shellfish, food allergies in kids can cause mild discomfort to life-threatening reactions, such as trouble breathing, vomiting, asthma or hives. Three of the most common allergies are peanut, milk and eggs, which are often key ingredients in many main courses. Not in this one though! Topped with dairy-free cream cheese, these chicken taquitos are flavorful and crispy, and an Instant Pot makes for easy prep work. Bonus: They are gluten free, too. Makes 12 taquitos. 

Ingredients:

• ⅓ cup green salsa
• 2 tbsp fresh lime juice
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp granulated garlic or garlic powder
• 1 tsp salt
• ½ tsp pepper
• 1 15 oz can black beans, rinsed and drained
• 3 tbsp chopped cilantro
• 2 sliced green onions (both green and white parts)
• 2 large chicken breasts (fresh or frozen)
• 4 oz dairy free cream cheese
• Gluten free tortillas
• Salt

Directions:

1. Preheat the oven to 425.
2. Place the chicken, green salsa, lime juice and spices in an instant pot.
3. Close the lid, and make sure the valve is sealed shut.
4. Press “manual” and select 20 minutes for thawed breasts, or 30 minutes if using frozen.
5. Once the instant pot is done, release the pressure, open the lid and remove the chicken.
6. Shred the chicken. Once shredded, place the chicken back in the instant pot.
7. Add in the drained black beans, diced green onions, cilantro and cream cheese and stir with the shredded chicken.
8. Place a thin line of the filling down the middle of a warmed tortilla and roll it tightly.
9. Place the rolled tortilla on a greased baking sheet. Repeat above two steps to make 12 rolled tortillas.
10. After all tortillas are on the baking sheet, take a safe aerosol baking spray and spray the tops of the taquitos. 
11. Lightly sprinkle salt onto the greased taquitos (this helps it stick).
12. Bake for 12-15 minutes, or until the ends just start to brown and the filling is warmed through.
13. Enjoy! Leftovers keep in the fridge in an airtight container for 3-4 days.

(Source: AllergyAwesomeness)

4. For Young Vegan Palates: Zucchini Fritters

Moist, delicious and requiring only 20 minutes prep time, these comforting, veggie filled pancakes are ideal for a light main course or hearty side dish. You can use yellow and green zucchini for visual appeal, and have your kids assist with prep work by grating the zucchini. Makes 7-8 fritters.

Ingredients:

• 1 tbsp fresh lemon juice
• 1 tbsp tahini
• 3 cups grated zucchini
• ¾ cup chickpea flour; add ¼ cup more if you’d like firmer patties
• 1 tsp Dijon mustard (optional)
• 3 to 4 tbsp chives or sliced green onions (green portion only)
• ½ tsp sea salt
• ½ tsp dill seed for garnish, or ¼ to ½ tsp cumin or fennel seed (optional)
• Freshly ground black pepper to taste

Directions:

1. Grate the zucchini using a large box grater. Salt to draw out moisture.
2. Stir together lemon juice and tahini.
3. In a large bowl, combine all the remaining ingredients and pour over the lemon-tahini mixture.
4. Combine with a spoon or spatula until you have a uniform mixture.
5. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow the mixture to sit for 15 to 20 minutes.
6. Heat a nonstick skillet over medium-high heat.
7. Scoop a portion of the mixture (about ¼ cup) onto the skillet.
8. Use a spatula to flatten it into a fritter shape.
9. Cook on one side for 3 to 4 minutes, until golden.
10. Flip and cook for another 2 to 4 minutes, until golden on both sides and cooked through.
11. If the fritters are browning too quickly, reduce the heat to allow the centers to cook more fully.

(Source: ForksOverKnives)

5. For the Gluten Free: Mango Curry

An easy way to sneak vegetables into your children’s diet, this mango curry uses pureed lentils and veggies in the mild, creamy sauce. Suitable for gluten as well as dairy free diets. Serves 6.

Ingredients & Materials:

• ½ cup dried red lentils
• 2 medium carrots
• 2 cups chicken stock
• 2 cups cubed mango (frozen, or fresh when in season)
• 2 tbsp oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 cm fresh ginger, peeled and minced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• 1 lb chicken breasts or thighs (can use tofu, to make the dish vegan)
• ½ cup coconut milk
• Flatbreads, such as naan or roti to serve
• Cashews for garnish (if desired)
• Cooking pot
• Measuring cup
• Food processor or hand blender
• Nonstick pan
• Measuring spoons

Directions:

1. Rinse the red lentils and place them in a pot.
2. Roughly chop the carrots and add to the lentils, along with the stock.
3. Cover with a lid and simmer for 20 minutes.
4. Add one cup of the mango (if using frozen mango, let it soften for a few minutes in the hot liquid).
5. Transfer liquid to a blender or food processor and blend into a smooth orange sauce. You can also use a stick immersion blender for this.
6. Heat oil in a pan. Sauté onion until lightly browned.
7. Add garlic and ginger, and sauté for 1-2 mins.
8. Add all the dry spices (cumin, turmeric, cardamon, cinnamon) and cook for 1-2 mins.
9. Add the lentil, carrot and mango sauce to the pan.
10. Add the diced chicken and gently simmer for 30 mins. Stir every 10 minutes or so.
11. Add the remaining cup of mango and the coconut milk. Simmer for 5 minutes to heat through.
12. Season to taste with salt and pepper and serve with flatbreads, and sprinkle with cashews if desired.

(Source: MyKidsLickTheBowl)