5 Quick and Easy Family Meal Ideas
Welcome to a week of easy family meal ideas. I will be sharing five simple and delicious dinners. Let’s get started.
Cheesy chicken pesto sliders
Ingredients:
- 12 slider rolls or square dinner rolls
- 6 Tablespoons unsalted butter, melted
- 4 cloves garlic, finely minced
- 2 teaspoons minced fresh parsley
- 2/3 cup basil pesto (divided)
- 2 cups cooked and shredded chicken: rotisserie chicken is excellent for this
- 1 1/2 cups shredded mozzarella cheese
- salt and pepper
Directions:
1. Preheat your oven to 375°F and grease a 9×13" baking pan.
2. Place the rolls on a cutting board. Use a serrated knife to slice them horizontally while keeping them connected. Lift the top section off and put the bottom section in the baking pan.
3. Mix melted butter, minced garlic, and parsley in a small bowl.
4. Spread half of the pesto on the rolls in the pan.
5. Place shredded chicken on the pesto, then shredded cheese.
6. Spread the remaining pesto on the top half of the rolls. Put the top half on the cheese.
7. Brush the garlic butter mixture over the rolls and sprinkle with salt and pepper.
8. Loosely cover with foil and bake for 10 minutes.
9. Uncover and bake for an additional 5-10 minutes until hot and the cheese is melted.
Street corn-style recipe
To go along with this recipe, I also have some fresh corn on the cob and will make mine in Josh's street corn style.
I drizzled a good amount of Kinder's chipotle lime sauce over the corn.
Using a silicone brush, spread that on the surface.
Sprinkle with Mexican grated cheese and dried parsley.
Smash burger tacos
Next, I will try out these viral smash burger tacos.
Ingredients:
- 2 pounds of 85% lean ground chuck
- Mr. Steak Superblend seasoning
- 9 small-sized tortillas (fajita style)
- Cheese slices (American cheese)
- Toppings: Mayo, ketchup, mustard, chopped lettuce, pickles
Directions:
1. Preheat your cooking surface to medium-high heat.
2. Measure three-ounce portions of ground chuck and form them into burger patties.
3. Generously season each patty with Mr. Steak Superblend seasoning.
4. Place the patties on the preheated surface and press a tortilla onto each one, gently flattening it with a hamburger press.
5. Top each burger with cheese slices, pressing firmly to create thin patties that cook quickly.
6. After a few minutes, flip the burgers. Once a crust has formed, turn the heat low.
7. Add cheese slices to the cooked side and transfer the burgers to the cooler side of the grill. Cover with a lid for a minute or two to melt the cheese.
8. Move the burgers to a cutting board and dress the tacos in your preferred toppings - mayo, ketchup, mustard, chopped lettuce, and pickles.
Creamy ranch pork chops
I keep returning to this excellent creamy ranch pork chop recipe.
Ingredients:
- 1 can of cream of chicken soup
- 1 packet of ranch seasoning mix
- Pork chops (quantity based on your preference)
- Black pepper (to taste)
- Cooking spray (Pam)
Directions:
1. In a mixing bowl, combine the can of cream of chicken soup with the ranch seasoning mix. Stir until well mixed and set aside..
2. Lightly spray the crockpot with Pam. Spoon a few dollops of the creamy ranch mixture onto the bottom, spreading it evenly.
3. Place your pork chops on top of the creamy ranch layer. Season the tops with black pepper.
4. Generously spread the remaining creamy ranch mixture over the pork chops, making sure to coat the pork evenly.
5. Set your crockpot to low and let the pork chops cook over the next four hours.
Do not add water — the pork chops release their flavorful juices during the cooking process.
While the pork chops are cooking, prepare your favorite sides.
One pot sausage & rice
This all comes together in just one pot, making clean-up super easy.
Ingredients:
- 3 tablespoons olive oil (separated)
- 11 oz. sausage
- 2 tablespoons butter
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- 2 ½ cups chicken broth
- 1 ¼ cups white long-grain rice, uncooked
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 1 cup cheddar cheese, shredded
- 1 pinch red pepper flakes (optional)
Directions:
Look at your rice package for the recommended amount of liquid and cooking time. You'll need 3¾ cups of cooked rice to mix with the other casserole ingredients.
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Slice the sausage into ½-inch thick slices and cook according to package instructions. Once done, set them aside.
2. In the same pot, melt 2 tablespoons of butter and add diced onions. Cook until softened, approximately 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Pour 1 tablespoon of olive oil and the chicken broth into the pot. Use a spatula to lift the brown remnants from the sausage, enhancing the dish's flavor.
5. Bring the mixture to a boil and add the rice. Cover tightly, bring it back to a boil, then reduce the heat to a simmer. Cook for 10 minutes.
6. Add the bell peppers without stirring, allowing them to cook for 5-10 more minutes. Refer to the rice package for the total cooking time.
7. Turn off the heat and leave it covered for 10 minutes. Any rice stuck to the bottom will be released during this time.
8. Return to low heat. Add cream of chicken soup, sour cream, milk, and shredded cheese. Stir until well combined.
9. Add the cooked sausage and, if desired, red pepper flakes. Stir and cook until heated through. Remove from heat.
BBQ chicken sandwiches & Mexican street corn pasta salad
I am using a recipe I've had in my notes on my iPhone since 2018.
BBQ Chicken:
- 2 pounds of boneless skinless chicken breast
- 1 tablespoon of garlic powder
- 9 oz of honey BBQ sauce
- 1/2 cup of Italian dressing
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- A few dashes of liquid smoke
- Rolls for serving
1. Put chicken in the crockpot, sprinkle garlic powder on the chicken, mix all the other ingredients in a bowl, and pour over top. Cook on low for 4 hours.
2. Meanwhile, I will make some street corn pasta salad.
Mexican street corn pasta salad:
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 4 (10 oz.) bags of frozen fire-roasted corn (cooked according to package directions) or 3 (15 oz.) cans of corn, drained and toasted
- 1 cup crumbled Cotija or queso fresco cheese
- 1/3 cup freshly chopped cilantro + more for garnish
Dressing:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- A couple of pinches of cayenne pepper
- 3 tablespoons lime juice
- 2 teaspoons lime zest
- Kosher salt
- Fresh cracked pepper
Directions:
1. Cook pasta according to package directions until al dente. Toss with 2 teaspoons olive oil, salt, and pepper and set aside to cool to room temperature.
2. In a medium bowl, combine sour cream, mayo, 2 tablespoons olive oil, chili powder, garlic powder, cayenne pepper, lime zest, juice, and a couple of large pinches of salt and pepper.
3. Add cooled pasta, corn, Cotija, and cilantro to a large bowl.
4. Pour three-quarters of the dressing over the pasta. Toss until everything is well coated.
5. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
Shred the chicken while in the crockpot using a mixer.
Serve the shredded barbecued chicken on rolls.
Easy family meal ideas
I hope you like the five easy family meal ideas. Let me know your favorites in the comments below. Feel free to share any easy dinner recipes you have too!
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