Ready for some simple additions to your weekly dinner rotation? I'm always looking for new recipes to add to my repertoire to keep things fresh and my kids interested in the dinner I am preparing instead of ordering “off-menu.” Two keys that tend to work for my kids are giving them ownership—that is, letting them help me in the kitchen—and making sure it's tasty.
I'm happy to share these dishes from my own collection. Sometimes my kids like to help, but even when they're too tired from the summer sun, I know these are quick and easy options.
Ranch Chicken with Parmesan Broccoli
A quick, flavorful dinner that's sure to please the whole family tonight!
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1 lb Thin cut chicken cutlets
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⅓ cup Ranch dressing
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⅓ cup Seasoned bread crumbs
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Salt & Pepper
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EVOO
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Fresh broccoli
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Grated Parmesan cheese
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Set up a breading station: one dish with ranch and another with bread crumbs. Pat chicken dry with paper towels, and season both sides with S&P.
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Coat both sides of chicken in ranch, then in bread crumbs, set aside.
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Place broccoli in a steamer basket over a small amount of water and simmer until desired doneness. Toss in oil and parmesan cheese to serve.
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In a large skillet, heat oil over medium-high. Cook chicken in oil 3-4 minutes per side until golden brown and 165°.
Beef & Bean Tacos
Spice up your 'Taco Tuesdays' with a zesty twist on a classic favorite, perfect for family dinners!
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1 lb ground beef
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2 1/2 Tbsp Taco seasoning
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1 15 oz can Black beans, drained and rinsed
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2-3 cups Spinach, rough chop
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Corn tortillas
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Taco / Mexican cheese blend, shredded (try with cotija!)
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Optional: sour cream (or Greek yogurt!), salsa, lime, fresh cilantro
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Preheat oven to 350° with racks in center of oven.
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In a large skillet over medium heat, brown beef while breaking into pieces. When browned, add in beans and seasoning. Stir to combine.
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Remove from heat and stir in spinach.
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Arrange tortillas on baking sheet and top with 2 to 3 oz beef mixture. topped with cheese and bake until cheese is melted.
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Garnish with fresh cilantro. Serve with sour cream, salsa, and limes.
Roasted Chicken Thighs with Apples & Sweet Potatoes
Enjoy these juicy Roasted Chicken Thighs with sweet apples, potatoes, and lemon zest for a wholesome meal.
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2 large sweet potatoes, peeled and large dice
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2 medium sweet apples (Fuji or Honeycrisp), peeled and large dice
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Fresh garlic cloves, peeled and smashed, measure with your heart
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2 lemons, thinly sliced
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4 to 5 sprigs fresh Rosemary
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EVOO
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1.5 lb boneless, skinless chicken thighs
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Salt and Pepper
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Chopped parsley for garnish
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Preheat oven to 350° with one rack in the top third and another in the bottom third of the oven.
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Line two baking sheets with aluminum foil and coat with EVOO. On one pan arrange lemons, garlic, and rosemary evenly. Pat chicken dry, and arrange on pan. drizzle with olive oil, season with salt and pepper, and bake to 165° near the top of the oven.
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Toss sweet potato and apples in oil, salt and pepper, and arrange in single layer on second baking sheet. Bake on bottom rack 20 to 25 minutes until tender, turning halfway through.
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Garnish with parsley to serve.
For more recipes or to follow along on my foodie journey visit @smalltimefoodie on instagram!