Food Parenting

5 Easy Week-Night Dinners Feb. 4 - 8

Published February 3rd, 2019
By Susan Swindell Day

5 Easy Week-Night Dinners Feb. 4 - 8

Stay out of dinner ruts! Use our easy-peasy week-night dinners and watch'em gobble it up.

Easy-Peasy WEEK-NIGHT DINNERS!
FEB. 4 - 8, 2019:

Don't be stumped for dinner ideas on busy school nights Give one of these great dinners a whirl!

ONE POT CHILI MAC AND CHEESE

YOU NEED:

1 T Olive Oil
2 tsp. minced garlic
1 diced sweet onion
1 lb. ground beef
4-5 cups chicken broth
1 14.5-ounce can diced tomatoes
1 can white kidney beans, drained & rinsed
1 can red kidney beans, drained & rinsed
2 tsp. chili powder
2 tsp. ground cumin
1 lb. elbow pasta
1 cup shredded cheddar cheese
2 tsp. chopped fresh parsley
1 tsp. salt
1 tsp. black pepper

HOW TO:

Heat oil in Dutch oven over medium heat. Add garlic and onions and saute for a minute then add ground beef and cook until browned. Drain fat. Stir in broth, tomatoes, beans, chili powder, cumin and salt & pepper. Bring to a boil then turn down to simmer. Add pasta and cook for 12 mins. Remove from heat, top with cheese and cover until melted. Serve!

 

TORTELLINI SOUP

YOU NEED:

1 T Olive Oil
1 lb. mild sausage, casing removed
3 tsp. minced garlic
1 med. diced sweet onion
2 tsp. Italian seasoning
2 T flour
4 cups chicken broth
1 can tomato sauce
1 pkg. refrigerated cheese tortellini
1 bunch chopped kale leaves
1/4 cup heavy cream
3 T chopped fresh basil

HOW TO:

Heat oil in Dutch oven on medium heat. Add sausage and cook until browned, crumbling it. Drain fat. Stir in garlic, onion and Italian seasoning. Stir until onions are soft. Whisk in flour for one minute. Whist in broth and tomato sauce. Bring to boil then reduce and simmer for about 10 minutes. Stir in tortellini and cover, cooking for 5 minutes. Stir in kale, heavy cream and basil. Season with salt and pepper. Serve!

 

QUESADILLAS AS YOU LIKE'EM

YOU NEED:

8 large flour tortillas
1-2 cups shredded cheddar cheese
Store-bought guacamole
1 can fire-roasted canned corn
Favorite pre-made salsa
Sour cream
Quick rice
Can or two of favorite beans

HOW TO:

Preheat oven to 400. Line a baking sheet with foil. Top tortillas with guacamole, cheese and corn and layer with another tortilla. Repeat until you have four. Put prepped quesadillas on baking sheet and put in oven until cheese has melted (approx. 10 mins.) Cut with pizza cutter & serve with sour cream, rice and beans.

 

EASY-PEASY LEMON CHICKIE

YOU NEED:

1 cup vegetable oil
1 cup Italian bread crumbs
Zest of 2 lemons
1 lb. boneless, skinless chicken breasts
1/2 cup flour seasoned with salt and pepper on a plate
2 beaten eggs on a plate

HOW TO:

Heat oil in large skillet over medium heat. Combine bread crumbs and lemon zest in large bowl, set aside. Dredge chicken in flour, dip in eggs then press into bread crumb/lemon mixture. Add chicken to skillet, 2 to 3 at a time and cook until gold, 4 minutes a side. Serve with rice and steamed broccoli or a salad

 

EASY GLAZED PORK CHOPS

YOU NEED:

4 pork chops, bone in, 1-inch thick
2 tsp. butter
FOR GLAZE:
1/4 cup balsamic vinegar
2 T honey
2 tsp. minced garlic
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
salt and pepper to taste

HOW TO:

Preheat oven to 400. Season chops with salt and pepper. Melt butter in large skillet on medium heat. Add chops and sear until brown on both sides. Place on baking sheet lined with foil and put in oven to roast for about 10 minutes. While chops roast, make glaze by combining all ingredients and heating in small sauce pan. Simmer 5 minutes. Remove chops to a plate and cover with sauce. Serve with mashed potatoes and green beans.

More about: Susan Swindell Day
Susan Day is the editor in chief for this publication and the mom of four amazing kids.
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