1 Week of Easy Family Dinners

Monday

Sheet-Pan Chicken Fajitas

Prep: 10 min | Cook: 25 min | Serves: 5

Ingredients

• 1½ lb boneless, skinless chicken breasts, sliced into thin strips
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt and ½ tsp black pepper
• 1 lime
• 10 small flour tortillas
• Toppings: shredded cheese, sour cream, salsa, avocado

Instructions

1. Heat oven to 425°F and line a large sheet pan with foil.
2. Toss the chicken, peppers and onion with the oil and all the seasonings right on the pan. Spread into a single layer (use two pans if it's crowded so everything roasts instead of steams).
3. Roast 20–25 minutes, stirring halfway, until the chicken reaches 165°F and the veggies are tender with browned edges.
4. Squeeze the lime over everything. Warm the tortillas and let everyone build their own.

Tuesday

One-Pot Taco Pasta

Prep: 5 min | Cook: 25 min | Serves: 6

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 can (10 oz) diced tomatoes with green chiles
• 3½ cups beef or chicken broth
• 12 oz small shells or rotini (uncooked)
• 1½ cups shredded cheddar
• ½ cup sour cream (optional)
• Toppings: chopped cilantro, green onions, crushed tortilla chips

Instructions

1. In a large pot or deep skillet over medium-high heat, brown the beef with the onion, breaking it up, about 6–7 minutes. Drain the fat.
2. Stir in the taco seasoning, tomatoes (with their juice), broth and pasta.
3. Bring to a boil, then cover, reduce to medium-low and simmer 12–15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid is absorbed.
4. Take off the heat and stir in the cheese and sour cream until creamy. Add toppings and serve.

Wednesday

Honey Garlic Chicken

Prep: 10 min | Cook: 20 min | Serves: 5

Ingredients

• 2 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• Salt and pepper
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp cornstarch mixed with 2 tbsp water
• To serve: cooked white rice, steamed broccoli, sesame seeds, sliced green onions

Instructions

1. Start the rice so it's ready when the chicken is.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high and cook the chicken 6–8 minutes, turning, until browned and cooked through (165°F).
3. Turn the heat to medium-low, add the garlic and stir 30 seconds. Pour in the honey, soy sauce and vinegar and simmer 2 minutes.
4. Stir in the cornstarch mixture and simmer 1–2 minutes more until the sauce is thick and glossy.
5. Serve over rice with broccoli on the side. Sprinkle with sesame seeds and green onions.

Thursday

Easy Baked Ziti

Prep: 15 min | Cook: 35 min | Serves: 6–8

Ingredients

• 1 lb ziti or penne
• 1 lb ground beef or Italian sausage (optional – skip for meatless)
• 1 jar (24 oz) marinara sauce
• 15 oz ricotta cheese
• 1 egg
• ½ cup grated Parmesan, divided
• 1 tsp Italian seasoning
• 2 cups shredded mozzarella

Instructions

1. Heat oven to 375°F. Boil the pasta in salted water for 2 minutes less than the package says, then drain.
2. Meanwhile, brown the meat in a skillet and drain. Stir in the marinara.
3. In a bowl, mix the ricotta, egg, half the Parmesan and the Italian seasoning.
4. Toss the pasta with the meat sauce. Spread half in a 9x13 baking dish, dollop the ricotta mixture over it, then add the rest of the pasta.
5. Top with the mozzarella and remaining Parmesan. Cover with foil and bake 20 minutes, then uncover and bake 10–15 minutes more until bubbly and golden.

Make-ahead tip: Assemble the night before, refrigerate, and add 10 minutes to the covered bake time.

Friday

Homemade Flatbread Pizzas

Prep: 10 min | Cook: 10 min | Serves: 5

Ingredients

• 5 naan or flatbreads
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• Toppings: pepperoni, cooked sausage, sliced peppers, mushrooms, olives, pineapple
• 1 tbsp olive oil
• ½ tsp Italian seasoning

Instructions

1. Heat oven to 425°F. Set the flatbreads on sheet pans and brush the edges with olive oil.
2. Spread each with sauce, sprinkle with cheese and add toppings. Let the kids build their own — it's half the fun of Pizza Friday.
3. Sprinkle with Italian seasoning and bake 8–10 minutes until the cheese is melted and the edges are crisp.

Saturday

Cheeseburger Sliders

Prep: 10 min | Cook: 25 min | Makes: 12 sliders

Ingredients

• 1 package (12-count) Hawaiian sweet rolls
• 1½ lb ground beef
• ½ small onion, finely diced
• 1 tsp garlic powder
• Salt and pepper
• 2 tbsp ketchup and 1 tbsp yellow mustard
• 6 slices cheddar or American cheese
• Dill pickle slices
• Topping: 3 tbsp melted butter, ½ tsp garlic powder, 1 tsp sesame seeds

Instructions

1. Heat oven to 350°F.
2. Brown the beef with the onion over medium-high heat, season with garlic powder, salt and pepper, and drain. Stir in the ketchup and mustard.
3. Without pulling the rolls apart, slice the whole slab in half horizontally. Set the bottom half in a 9x13 baking dish.
4. Spread the beef over the bottom buns, layer on the cheese and pickles, and replace the top half.
5. Mix the melted butter and garlic powder, brush over the tops and sprinkle with sesame seeds.
6. Cover with foil and bake 10 minutes, then uncover and bake 5 minutes more until the tops are golden. Slice into individual sliders.

Sunday

Slow Cooker Pot Roast

Prep: 15 min | Cook: 8 hours on low | Serves: 6

Ingredients

• 3–4 lb boneless chuck roast
• 1½ tsp salt and 1 tsp black pepper
• 2 tbsp vegetable oil
• 1½ lb baby potatoes
• 4 carrots, cut into 2-inch chunks
• 1 onion, cut into wedges
• 3 cloves garlic, smashed
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme

Instructions

1. Season the roast all over with salt and pepper. Heat the oil in a skillet over high and sear the roast 3–4 minutes per side until deeply browned (optional, but it adds a lot of flavor).
2. Put the potatoes, carrots, onion and garlic in the slow cooker and set the roast on top.
3. Whisk together the broth, Worcestershire, tomato paste and thyme and pour over the roast.
4. Cover and cook on low 8–9 hours (or high 5–6 hours) until the beef is fork-tender.
5. Break the beef into large pieces and serve with the vegetables and plenty of the cooking juices spooned over.

Bonus: Leftover pot roast makes great sandwiches or quesadillas for Monday lunch.