15 Super Easy Family Dinner Ideas
These are the perfect weeknight family dinners. They’re the most popular of our quick and easy dinners to get out of the kitchen fast, but they don’t skimp on taste (and even picky kids love them)!
Cheese Steak Pockets
Cheesesteaks are delicious, but can be too heavy with the usual thick rolls. By using pita bread you get the full flavor of traditional cheesesteak with a lot less heavy carbs. The onion rings round this out to make it a complete dinner in 30 minutes.
1 Tablespoon vegetable oil
1 medium onion, thinly sliced
14 ounces frozen beef or frozen chicken sandwich steak, separated into 8 portions
1 1/2 cups finely shredded cheddar cheese
1/2 cup sliced mushrooms (if using canned mushrooms, drain liquid before using)
4 pita breads (6-inch), warmed
large bag of frozen onion rings
1. Prepare onion rings in oven according to package directions. Spray lightly with olive oil cooking spray, then lightly salt for crispier onion rings.
2. While onion rings are baking, heat oil in skillet. Add sliced onion and cook until tender.
3. Add sandwich steaks and cook until browned. Pour off fat.
4. Add cheddar cheese and mushrooms and heat through.
5. Turn off stove burner, then cover pan to keep steak mixture warm.
6. Place pita pockets into oven with onion rings during the last 2 minutes of baking.
7. Remove pitas and onion rings from oven.
8. Spoon cheese steak mixture into pita pockets. Serve with onion rings.
Easy Mexican Lasagna
Mexican lasagna is a great change from regular Italian lasanga. Between the robust spices and the tortillas instead of lasagna noodles, this is a very filling dish that takes much less effort than traditional lasagna. If you like a little heat, go for medium or spicy picante sauce. For younger children stick with the mild.
1 pound ground beef
1 large green pepper, chopped
2 cups Tomato Basil & Garlic pasta Sauce
1-1/2 cups picante Sauce
1 Tablespoon chili powder
8 flour tortillas, (6-inch)
16 ounces shredded Cheddar cheese
4 1/2 ounces sliced pitted ripe olives, drained
1. Preheat the oven to 350°F.
2. Cook the beef and pepper in a 10-inch skillet over medium-high heat until beef is well browned, stirring to separate the meat. Drain any fat.
3. Add the pasta sauce, 1 cup picante sauce and chili powder. Heat to a boil.
4. Reduce the heat to low and cook for 10 minutes.
5. Spread the remaining picante sauce in 3-quart shallow baking dish. Arrange 4 tortillas in the dish.
6. Top with half of the beef mixture, half of the cheese and half of the olives. Repeat the layers.
7. Bake for 20 minutes or until it’s hot and bubbling. Let stand for 5 minutes.
Grandma’s Poor Do
This recipe gets it’s name from the times when grandma had to make do with what was in the pantry, usually a day or two before payday. The name may say poor, but the taste is anything but! The kids love this, some may be picky about the onion though. If yours are, substitute a teaspoon of onion powder for the onion. You’ll get the extra flavor without having the drama of onion pieces being picked out of their dinner.
8 slices of bacon
1 stalk celery, chopped
1 onion, chopped
2- 15 ounce cans tomato sauce
16 ounce package bowtie pasta, cooked
1. Sauté bacon, celery and onion until bacon is crisply cooked.
2. Pour in tomato sauce.
3. Heat through, gently fold in pasta, stirring well.
Crock Pot Meatless Sloppy Joes
No one will know that these are meatless unless you tell them. Not only do they have the tangy taste of sloppy joes, but they also have the texture of the traditional ground beef recipe.If you’re trying to save money or just want to cut back on meat, give these a try.
2 cups finely chopped onions
2 cups chopped green bell peppers
15 ounces canned kidney beans, drained and slightly mashed
8 ounces tomato sauce
2 Tablespoons ketchup
1 Tablespoon yellow mustard
2 cloves garlic, finely chopped
1 teaspoon chili powder
4 sandwich rolls, split
1. Combine all Ingredients except rolls in crock pot.
2. Cover; cook on LOW 5 to 5-1/2 hours or until vegetables are tender. Serve on rolls.
Plain chicken doesn’t need to go through a 20 step process with a hundred ingredients to taste good. This recipe has only five ingredients but they work well together to deliver great taste in an easy weeknight dinner favorite. Perfect for all the cheese lovers in your family!
4 whole chicken breasts (boneless)
1 1/2 sticks butter (add more as needed, butter reduces with cooking)
1/2 lb. Mozzarella cheese
1/2 lb. fresh mushrooms (optional)
1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.
2. If using mushrooms, sauté and set aside.
3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes). Add additional butter as needed for frying.
4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).
5. Bake for 10 to 15 minutes in a preheated 325 degree oven.
6. Remove from oven, place Mozzarella cheese cheese on top.
7. Place chicken back in oven until cheese melts.