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Delicious Dinners for Busy Families

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Delicious Dinners for Busy Families

Tasty, simple recipes for busy school nights.

mexican grilled chicken fajitas in iron skillet shot from overhead on dark slate



It can be tough to put together a tasty and healthy meal on a busy weeknight, but these three recipes take less than an hour to prepare and have lots of healthy ingredients that the whole family can enjoy -- perfect for school-nights!
Chicken Fajitas

  • What You’ll Need:
    • 3 bell peppers (sliced)
    • Half an onion (sliced)
    • 2 chicken breasts (sliced)
    • 2 Tablespoons olive oil
    • 2 Tablespoons Fajita seasoning
    • 8 small flour or corn tortillas, or lettuce wraps
    • Kosher salt and pepper to taste
  • How to Make Them:
    • Preheat the oven to 415°F.
    • Place the bell peppers and onions onto a large rimmed baking sheet and bake for 3 to 5 minutes, while you slice the chicken.
    • Place the chicken on the pan and drizzle the olive oil over the top and sprinkle on the Fajita seasoning. Toss to coat.
    • Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are fork tender.
      • Make sure to stir the vegetables about half way through and drain off any excess liquid from the pan around
    • Top with your favorite toppings and enjoy with a flour tortilla or salad (if you want to limit carbs)

Zucchini Parmesan

  • What You’ll Need:
    • 1 cup Panko breadcrumbs
    • 1/3 cup freshly grated Parmesan cheese
    • Kosher salt and freshly ground black pepper, to taste
    • 2 zucchinis thinly sliced to 1/4-inch thick rounds
    • 1/3 cup all-purpose flour
    • 2 large eggs, beaten
    • 1/2 cup marinara sauce
    • 1/2 cup mozzarella pearls, drained
    • 2 tablespoons chopped fresh parsley OR basil leaves
  • How to Make It
    • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
    • In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
    • Working in batches, dredge zucchini rounds in flour, dip into eggs, then cover in Panko mixture, pressing to coat.
    • Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
    • Top with marinara and mozzarella and broil for 2-3 minutes, or until the cheese has melted.
    • Serve immediately

Guilt-Free Fish & Chips

  • What You’ll Need:
    • 6 tablespoons olive oil (you may need a little extra, too)
    • 2 1/2 pounds Yukon Gold or other yellow potatoes (3 large or 6 medium), unpeeled
    • 1 teaspoon salt
    • 1 cup Panko breadcrumbs
    • 1/2 teaspoon ground black pepper
    • 2 pounds firm-fleshed white fish fillets (like haddock, halibut, flounder, cod), skins removed
    • 1 tablespoon chopped fresh parsley
    • 1 lemon cut into wedges
    • Tartar sauce, to serve
  • How to Make Them:
    • Heat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil or with nonstick cooking spray.
    • Quarter the potatoes lengthwise, then cut each quarter in half again so you get 8 spears from each potato.
    • In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on one of the baking sheets with their wedges pointing up, if possible, so the cut sides are exposed.
    • Roast the spears on the lower rack in the oven for 40 minutes. Rotate the pan partway through (after 20 minutes of cooking) and use a wide metal spatula to stir the potatoes.
    • Once the potatoes are in the oven, start on the panko and the fish. To toast the panko, warm a heavy skillet over medium high heat. Add the panko (no oil needed) and reduce heat to medium.
    • Slowly toast the panko, stirring frequently, for 10 to 15 minutes or until a deep golden brown.
    • Remove the skillet from heat. Stir 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until they are well coated. Transfer the crumbs to a shallow bowl.
    • Cut the fish into large strips ("fingers") or big 3-inch pieces, however you prefer. Rub all the pieces with the remaining tablespoon of olive oil.
    • Coat the fish with panko so the pieces are coated all over. Set the fish on the second baking sheet, spaced slightly apart.
    • When the potatoes are 15 to 20 minutes away from being done, bake the fish:  Cook thick (2-inch) fish fillets for 15 to 18 minutes and thinner (1 1/2-inch or thinner) fillets for 10 to 13 minutes, or until the fish is firm and the coating is starting to brown.
    • Serve with lemon and tartar sauce.