Five Super Easy Meals For Busy School Nights
It's October and school is well underway.
There's soccer practice, dance class, voice lessons, chess matches, the list is endless. The most important question facing every mom this time of year is this: What's for dinner?
Those three little words are all it takes to send the busiest moms into a spiral. Sometimes, meal prepping on a Sunday just doesn't work because there just aren't enough hours in the day!
In a jam for dinner? We got you covered, Mom!
Check out these five surprisingly easy dinner ideas for those busy school nights.
Time: 15 min Serves: 2
- 1 TBS butter
- 2/3 cup bbq sauce
- 1 tablespoon Worcestershire sauce
- 2/3 teaspoon garlic powder
- 1 1/2 pounds skinless, boneless chicken pieces - cut into 1/2-inch strips
Melt butter, Stir barbeque sauce, Worcestershire sauce, and garlic powder all together in saucepan. Coat chicken in the sauce.
Simmer chicken in saucepan for 3-5 minutes or until fully cooked. Spoon sauce over the chicken and cook for another 4 minutes for sauce to thicken.
Tip: Heat up some frozen broccoli to add a little color and add some rice if you're in need of a carb.
Time: 25 Min Serves: 6
- 2 cups corkscrew or spiral pasta
- 3/4 lbs medium yellow pepper
- 1 tablespoon olive oil
- 6 medium tomatoes
- 6 ounces boneless fully cooked ham
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 cup shredded Parmesan cheese
Cook pasta, add olive oil, pepper, and asparagus to skillet and saute until desired texture is achieved, add ham, tomatoes, and seasoning and heat through. Option: add Parmesan cheese to skillet and let melt, or just use as a garnish.
Source: Taste of Home
Time: 15 Min Serves: 1-2
- 1 sliced French deli roll
- 1 teaspoon balsamic vinegar
- 2 slices mozzarella cheese
- 1 small tomato
- fresh basil leaves
Preheat a skillet
Lightly coat cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
Place sandwich in preheated skillet; press down with spatula. Leave sandwich on until golden. Flip it and press. Watch the 2nd side until golden.
Time: 15 Min Serves: 2
- 3/4 - 1 lb wild salmon, cut into 1 1/2 inch pieces
- 1/4 teaspoon salt
- pinch fresh ground pepper
- 1 good handful of asparagus, cut
- 1 good handful of broccoli, cut small
- 1/2 sweet onion, sliced thin
- 1 1/2 tablespoon low sodium soy sauce
- 1 tablespoon Nakano rice vinegar
- 1 tablespoon grated or minced ginger
- 2 garlic cloves, pressed in garlic press or minced
- 1/4 teaspoon agave, honey, sugar or sweetener of choice (optional)
Heat skillet with medium-high heat.
Season the salmon with salt and pepper and add to pan. Turn it evenly to ensure it cooks throughout. Once cooked, place on plate.
Add asparagus, broccoli, and onion to skillet and stir until desired texture is achieved.
While veggies are in the skillet, mix your sauce. Then add in with the vegetables and stir thoroughly.
Spoon veggies over the salmon and gently stir.