5 Simple Weeknight Meals (That are kiddo-approved!)

Confession: I am no chef. I am not the biggest fan of cooking, and its one of my least favorite tasks. I really have no patience for complicated and time-consuming recipes, but I know I can’t be the only one! SO, here are a few simple recipes that can all be made in around 30 minutes or less, AND with minimal effort on your part. (If I can make these, so can you.) The kiddos gobble them up, (yes - even my uber-picky two year old!), and can all be made gluten-free as desired. Now, I’m not going to give you a 10-paragraph explanation of the recipes… :-p, let’s just get straight to it!

Instant Pot-sta

Equipment: Instant Pot, skillet

Ingredients:

• 1 lb lean ground beef

• 1 tbsp oil

• 3 tsp minced garlic

• 3 tsp Italian seasoning

• 24 oz marinara sauce of choice

• 2 C. water

• 1½ C. beef broth

• 16 oz. short uncooked pasta noodles (such as penne, rigatoni, rotini, etc. I use GF rotini)

• 1 tsp onion powder

• ½ tsp crushed red pepper flakes (optional)

• 1 C. shredded mozzarella cheese

Directions:

1. Add the following to the Instant Pot - marinara, water, broth, noodles, onion powder, red pepper flakes. Then give it a good stir to combine.

2. Cover with the lid, slide into locked position, and set the lid valve to ‘sealing’.

3. Pressure cook on high for 8 minutes.

WHILE the pasta is cooking:

• Once the IP reads ‘8 minutes’ left, add oil to the skillet and start cooking the beef, into crumbles, until fully cooked through. Drain beef, then add Italian seasoning and garlic and continue cooking during last couple minutes until IP is finished.

  4. Once IP cooking is complete, do a ‘quick release’ and remove lid once the float valve has dropped.

  5. Stir in ground beef and cheese until combined. Top with additional Italian seasoning as desired. Serve and enjoy!

Chicken and Veggie Bake

Equipment: 9”x13” glass baking dish, oven, tin foil

Ingredients:

• 1 lb fresh chicken breasts

• 3 small-medium sized potatoes

• 12-16 oz cooking/simmer sauce of choice (see note)

• 8 oz (appx) frozen or fresh chopped peppers and onions (I use half a bag of this frozen combo)

• Seasoning of choice to compliment sauce

Directions:

1. Preheat oven to 400 degrees. Spray bottom of baking dish with cooking spray or olive oil.

2. Cut up all chicken and potatoes into appx 1 in. cubes, place in baking dish

3. Add veggies evenly to the dish.

4. Add sauce to the dish, and stir all to combine.

5. Top with seasoning to taste.

6. Cover dish with tin foil.

7. Bake at 400 degrees for 33 minutes, or until chicken is fully cooked through.

8. Once removed, let sit for 5 minutes before serving. Enjoy!

Notes: 

• Target has several great sauce options - my favorites to use are Panang Curry, Pad Thai, Thai Peanut, or you can use a dressing/marinade of choice for whatever flavor profile you’re after.

• May use chicken breast tenders in place of full size chicken breasts, and not cut up the chicken, if short on time.

Zesty Chicken Nachos

Equipment: Instant Pot, oven, sheet pan

Ingredients:

• Chile lime seasoning of your choice (my fave is Tajin)

• Salt

• Pepper

• Tortilla chips (enough to cover a medium sheet pan)

• 1 lb fresh chicken breast tenders

• 1 cup chicken broth (or water)

• Pinto or black beans

• Shredded mozzarella cheese

• Salsa

• Taco sauce

Optional:

• Fresh tomatoes

• Cilantro

• Red onions

• Green onions

• Avocado

Directions:

1. Place tenders along bottom of Instant Pot.

2. Pour in chicken broth (enough to cover the tenders).

3. Sprinkle in salt, pepper, and seasoning to taste.

4. Give everything a brief toss to combine.

5. Cover with the lid, slide into locked position, and set the lid valve to ‘sealing’.

6. Pressure cook on high for 10 minutes (see step 9), followed by a 5 minute natural release.

7. Carefully flip the valve to ‘venting’ to release remaining pressure, and wait for float valve to drop.

8. Remove the lid and use two forks to shred the chicken.

9. WHILE the chicken is cooking:

• preheat the oven to 300 degrees.

• Layer the tortilla chips along the pan.

• Chop up tomatoes, fresh cilantro, avocados, green onions, or whatever toppings you prefer.

  10.Once the chicken is ready and shredded, spread evenly over the chips.

  11. Spread the beans, salsa, taco sauce, and mozzarella over the chicken. (see note)

  12. Bake at 300 degrees for 5-8 minutes.

  13. Take pan out and let sit for a minute. Then top with remaining toppings - as much as you prefer.

  14. Sprinkle additional lime seasoning, salt, and pepper evenly over the top to taste. Enjoy!

Note: Amounts of these ingredients are not listed, as they are up to you and your preference.

Korean Beef Stir-Fry

Equipment: Skillet, small bowl, rice cooker (or a way to cook fresh rice)

Ingredients:

• 1 lb lean ground beef

• 3 garlic cloves, minced (see note)

• ¼ C. packed brown sugar

• ¼ C. soy sauce (or coconut aminos for GF)

• 2 tsp Sesame oil

• ¼ tsp ground ginger

• ¼ tsp crushed red pepper flakes

• ¼ tsp black pepper

• 2 C. hot cooked white or brown rice

• 8 oz (appx) frozen or fresh chopped peppers and onions

• Sesame seeds, and/or chopped green onions for garnish (optional)

Directions:

1. If using a rice cooker, prepare 2 C. of rice, so it’s cooking while you perform the following steps.

2. Combine the following in a small bowl: brown sugar, soy sauce, sesame oil, ginger, red pepper flakes, and pepper. Stir well until fully mixed. Set aside.

3. Cook the ground beef into crumbles, along with the garlic in the skillet over medium heat until the beef is fully cooked. Drain.

4. Add veggies and cook another couple minutes.

5. Pour the sauce mixture over the beef and veggies, stir well. Lower the heat, and let simmer for another minute or two.

6. Serve over hot rice and garnish with green onions and sesame seeds if preferred. Enjoy!

Note: If short on time, can use minced garlic from a jar.

Garlic Butter Pork Chops

Equipment: Skillet

Ingredients:

• 1 lb. boneless pork chops

• Coarse salt

• Black pepper

• 1 tbsp. cooking oil

• 2 tbsp. unsalted butter, melted

• Fresh thyme

• 4 cloves of garlic, minced

• Lemon wedges or lemon juice

Directions:

1. Season both sides of pork chops with salt and pepper

2. Heat skillet on medium-high heat. Add cooking oil, melted butter and thyme.

3. Sear and cook the pork for appx. 3 minutes on each side or until light golden brown.

4. Add garlic to the pan and saute until light brown. Meanwhile, continue to flip pork over. 

5. Add a pinch of salt.

6. Remove pork from heat.

7. Serve with lemon wedges or top pork with lemon juice to taste. Top with additional thyme as well, as desired. Enjoy!

Well, there you have it. A few simple weeknight meals that will take the stress out of mealtime in a busy household. Let me know if you happen to try any of these out and what you think!