With school back in session, your schedule is about to get much, much busier. To keep dinner from feeling like too much of a chore, we rounded up seven simple, fast meals that the whole family is bound to enjoy. Even better, many of them make delicious leftovers, so you can consider tomorrow’s lunch handled too. You’re welcome.
Here’s What to Cook Every Night This Week (September 4 – 10)
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Published Aug 31, 2023
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Shopping List
Produce
1 large eggplant
1 pint cherry tomatoes
3 yellow onions
9 garlic cloves
3 carrots
4 medium russet potatoes (about 3 pounds)
1 red onion
1 jalapeño
1 avocado
1 head cauliflower
One 1-inch piece ginger
5 small dried red chiles
1 sweet onion
2 bunches basil
1 bunch parsley
2 bunches scallions
1 bunch cilantro
Meat
5 eggs
2 pounds boneless, skinless chicken tenders
2 pounds ground beef
6 slices bacon
3 cups shredded chicken (or 1 rotisserie chicken
Dairy
14 ounces shredded mozzarella cheese
1 stick unsalted butter
4 ounces milk, cream or half-and-half
Shredded cheddar cheese, for serving
Sour cream, for serving
4 ounces shredded Mexican blend cheese
14 ounces ricotta cheese
Grains
12 ounces cooked quinoa
6 to 8 fajita-size flour tortillas
Steamed white rice, for serving
2 pounds ravioli
Canned and Packaged Goods
22 ounces marinara sauce
3 ounces plain breadcrumbs
12 ounces beef broth
32 ounces chicken stock
Kettle cooked potato chips, for serving
12 ounces store-bought green enchilada sauce
2 ounces vegetable broth
Sesame seeds, for serving
Pantry Ingredients: all-purpose flour, garlic powder, kosher salt, freshly ground black pepper, honey mustard, barbecue sauce, extra-virgin olive oil, ground allspice, ground nutmeg, cornstarch, baking powder, soy sauce (or soy sauce substitute), rice vinegar, vegetable or peanut oil, sesame oil, mirin, sugar, dried oregano
Monday: Baked Quinoa Chicken Nuggets
They’ll be so busy dunking their hearts out in ketchup, honey mustard and barbecue sauce that they won’t even notice the grains in these better-for-you nuggets. Pair them with roasted vegetables, rice, buttered noodles or whatever your picky eater will enjoy.
Tuesday: Eggplant Pizza
Any food that kids can decorate is one they’ll actually eat (or at least try). So, let them top these tender rounds of eggplant with marinara, mozz, tomatoes and whatever else they’d like. You can also substitute pesto or even alfredo sauce if they’re not into red.
Wednesday: Swedish Meatballs
If your kid likes hamburgers or meatloaf, they’ll enjoy this gravy-topped staple. You could serve the meatballs with pasta or rice, but you won’t be sorry if you pair them with our 20-minute mashed potatoes (or better yet, our 15-minute microwave mashed potatoes).
Thursday: Instant Pot Baked Potato Soup
Even soup snobs won’t be able to turn down this comforting bowl, crowned with cheese, sour cream, crumbled bacon and crushed potato chips for good measure. It reheats like a dream to boot.
Friday: Easy Green Chicken Enchiladas
This kid-friendly stunner is only eight ingredients away—and that’s including salt and EVOO. Quickly shred a store-bought rotisserie chicken to make the filling in a flash instead of cooking your own.
Saturday: General Tso’s Cauliflower
A vegetarian-friendly spin on the famous takeout order, this crispy, sweet-and-sticky cauli recipe will earn a permanent spot in your weekly rotation at first bite. Serve it over white rice, fried rice, saucy lo mein or vegetable stir fry.
Sunday: Ravioli Lasagna
