35 back to school dinner recipe ideas

Back-to-school season brings busy evenings filled with homework, extracurriculars, and tighter schedules. That’s why we’ve curated this list of 35 easy and delicious dinner ideas perfect for school nights. These meals are nutritious, family-approved, and designed to get dinner on the table fast—without sacrificing flavor or variety.

1. One-Pot Cheesy Chicken Pasta

A creamy, comforting dinner that’s ready in just 30 minutes—perfect for hectic weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breast (cubed)

• 2 cups chicken broth

• 2 cups milk

• 2 cups shredded cheddar cheese

• 2 cups uncooked penne or elbow pasta

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned.

2. Add broth, milk, garlic powder, salt, and pasta. Stir to combine.

3. Bring to a boil, then reduce heat to simmer. Cover and cook for 12–15 minutes until pasta is tender.

4. Stir in cheddar cheese until melted and creamy.

5. Serve hot with a sprinkle of parsley or extra cheese on top.

2. Mini Meatloaf Muffins

These fun-sized meatloaves cook quickly and are great for portion control—kids love them!

Ingredients:

• 1 lb ground beef or turkey

• 1/2 cup breadcrumbs

• 1 egg

• 1/4 cup milk

• 1/4 cup ketchup (plus more for topping)

• 1 tsp onion powder

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F. Grease a muffin tin.

2. In a bowl, mix all ingredients until well combined.

3. Press mixture into muffin cups (makes about 8–10 mini loaves).

4. Top each with a small spoon of ketchup.

5. Bake for 20–25 minutes until fully cooked.

6. Serve with mashed potatoes and green beans for a classic dinner.

3. Baked Chicken Quesadillas

An easy Tex-Mex dinner with gooey cheese and flavorful chicken, all baked to crispy perfection.

Ingredients:

• 2 cups shredded cooked chicken

• 1 cup shredded Mexican blend cheese

• 1/2 cup salsa

• 4 large flour tortillas

• 1/2 tsp cumin

• Cooking spray or olive oil

Instructions:

1. Preheat oven to 400°F.

2. In a bowl, combine chicken, cheese, salsa, and cumin.

3. Lay tortillas flat, spread filling on half, fold over.

4. Place on baking sheet, lightly spray with oil.

5. Bake for 10–12 minutes, flipping halfway through.

6. Slice into wedges and serve with sour cream or guacamole.

4. Creamy Broccoli Alfredo Bake

Sneak in the veggies with this creamy, cheesy pasta bake that’s rich in flavor and nutrients.

Ingredients:

• 8 oz fettuccine or penne pasta

• 2 cups broccoli florets (steamed)

• 1 jar (15 oz) Alfredo sauce

• 1 cup cooked, diced chicken (optional)

• 1/2 cup shredded mozzarella

• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.

2. Cook pasta according to package instructions. Drain.

3. In a baking dish, mix pasta, broccoli, Alfredo sauce, and chicken (if using).

4. Top with mozzarella and Parmesan.

5. Bake for 20 minutes until bubbly and golden.

6. Serve warm with garlic bread.

5. Sloppy Joe Sliders

An American classic made mini—perfect for little hands and busy nights.

Ingredients:

• 1 lb ground beef

• 1/2 cup ketchup

• 1 tbsp brown sugar

• 1 tsp Worcestershire sauce

• 1 tsp mustard

• 1/2 onion, finely chopped

• 12 slider buns

Instructions:

1. In a skillet, cook ground beef and onion until browned.

2. Drain excess fat, then stir in ketchup, brown sugar, Worcestershire, and mustard. Simmer for 5–10 minutes.

3. Spoon mixture onto slider buns and serve warm.

4. Optional: add pickles or a slice of cheddar for extra flavor.

6. Sheet Pan Sausage and Veggies

An easy one-pan dinner that’s colorful, healthy, and quick to clean up—ideal for busy school nights.

Ingredients:

• 1 lb smoked sausage (sliced into coins)

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 zucchini, chopped

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp paprika

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Toss sausage and vegetables with olive oil, garlic powder, paprika, salt, and pepper.

3. Spread evenly on the baking sheet.

4. Roast for 20–25 minutes, flipping halfway, until veggies are tender and slightly charred.

5. Serve over rice or quinoa for a complete meal.

7. Easy Chicken Parmesan Bake

All the flavor of classic chicken parm—without the frying. A kid-friendly baked version for weeknights.

Ingredients:

• 2 cups cooked chicken breast (shredded or diced)

• 1 1/2 cups marinara sauce

• 1 cup shredded mozzarella

• 1/4 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 2 cups cooked pasta (penne or rotini)

Instructions:

1. Preheat oven to 375°F.

2. In a baking dish, mix cooked pasta, chicken, marinara, and Italian seasoning.

3. Top with mozzarella and Parmesan cheese.

4. Bake uncovered for 20 minutes until bubbly and golden on top.

5. Serve with a side salad or garlic breadsticks.

8. Taco Tuesday Casserole

Turn taco night into an easy, family-style bake that’s perfect for sharing and reheating.

Ingredients:

• 1 lb ground beef

• 1 packet taco seasoning

• 1/2 cup water

• 1 can (15 oz) black beans, drained

• 1 cup corn (frozen or canned)

• 2 cups crushed tortilla chips

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup salsa

Instructions:

1. Preheat oven to 375°F.

2. Cook ground beef in a skillet until browned. Drain fat.

3. Add taco seasoning and water. Simmer until thickened.

4. In a greased baking dish, layer half of the crushed chips, taco meat, beans, corn, salsa, and cheese. Repeat layers.

5. Bake for 20 minutes until cheese is melted and edges are crispy.

6. Serve with sour cream and diced avocado.

9. Creamy Mac and Cheese with Hidden Veggies

This creamy mac and cheese has a sneaky veggie twist—perfect for picky eaters and nutrition-conscious parents.

Ingredients:

• 8 oz elbow macaroni

• 1 cup cooked, blended cauliflower or carrot puree

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 1/2 cups milk

• 2 cups shredded cheddar cheese

• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions.

2. In a saucepan, melt butter and whisk in flour. Cook for 1 minute.

3. Gradually add milk, stirring until thickened. Stir in veggie puree.

4. Add cheese, salt, and pepper. Stir until smooth.

5. Mix sauce with drained pasta and serve warm.

6. Optional: bake with breadcrumbs on top for a crispy finish.

10. BBQ Chicken Flatbread Pizzas

A quick and fun dinner where everyone can build their own flatbread pizza with smoky BBQ flavor.

Ingredients:

• 2 flatbreads or naan

• 1 cup cooked shredded chicken

• 1/2 cup BBQ sauce

• 1 cup shredded mozzarella

• 1/4 red onion, thinly sliced

• Fresh cilantro (optional)

Instructions:

1. Preheat oven to 425°F.

2. Mix chicken with BBQ sauce in a bowl.

3. Place flatbreads on a baking sheet. Spread chicken mixture evenly over each.

4. Sprinkle with mozzarella and top with sliced red onion.

5. Bake for 10–12 minutes until cheese is bubbly.

6. Garnish with fresh cilantro and slice to serve.

11. Turkey and Cheese Crescent Roll-Ups

A fun, handheld dinner that’s easy to make and even easier for kids to love.

Ingredients:

• 1 can refrigerated crescent roll dough (8-count)

• 8 slices deli turkey

• 4 slices American or cheddar cheese (halved)

• 1 tbsp melted butter

• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F.

2. Unroll crescent dough and lay flat. Place 1 slice of turkey and half a cheese slice on each triangle.

3. Roll up each crescent starting from the wide end.

4. Place on a baking sheet and brush tops with melted butter and garlic powder.

5. Bake for 12–14 minutes until golden brown.

6. Serve with a side of veggies or fruit cups.

12. Skillet Chicken and Rice

One pan, no fuss—this creamy chicken and rice recipe is hearty and comforting for busy school nights.

Ingredients:

• 1 lb chicken breast (cubed)

• 1 cup uncooked white rice

• 2 cups chicken broth

• 1 cup frozen peas and carrots

• 1/2 cup shredded cheddar cheese

• 1/2 cup heavy cream or milk

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil. Add chicken, season with salt and pepper, and cook until browned.

2. Stir in rice, broth, and veggies. Bring to a boil, then cover and reduce heat. Simmer for 18–20 minutes.

3. Stir in cheese and cream. Cook uncovered for 2–3 minutes until creamy.

4. Serve warm with a sprinkle of extra cheese.

13. Pizza Bagel Bites

Mini pizzas on bagels—quick to make, fun to eat, and great for picky eaters.

Ingredients:

• 4 plain mini bagels (halved)

• 1/2 cup pizza sauce

• 1 cup shredded mozzarella cheese

• 16 slices of pepperoni or toppings of choice

• Italian seasoning (optional)

Instructions:

1. Preheat oven to 400°F.

2. Arrange bagel halves on a baking sheet.

3. Spread each half with pizza sauce, then sprinkle cheese and toppings.

4. Sprinkle with Italian seasoning if desired.

5. Bake for 10–12 minutes or until cheese is melted and bubbly.

6. Let cool slightly before serving.

14. Ham and Potato Casserole

A warm and cheesy casserole made with pantry staples—perfect for a weeknight comfort meal.

Ingredients:

• 3 cups diced cooked ham

• 3 cups frozen diced potatoes (or hash browns)

• 1 can cream of chicken soup

• 1/2 cup sour cream

• 1 1/2 cups shredded cheddar cheese

• Salt and black pepper to taste

• Chopped parsley for garnish

Instructions:

1. Preheat oven to 375°F.

2. In a large bowl, mix all ingredients except parsley.

3. Pour into a greased 9×13 baking dish.

4. Bake for 35–40 minutes until golden and bubbling.

5. Garnish with parsley and serve with steamed green beans or a salad.

15. Easy Beef Stir-Fry

A 20-minute Asian-inspired dish loaded with colorful veggies and a savory homemade sauce.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced

• 2 cups frozen stir-fry vegetables (or fresh)

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tsp sesame oil

• 2 tbsp vegetable oil

• 1 tsp cornstarch (mixed with 2 tbsp water)

• Cooked rice, for serving

Instructions:

1. In a pan, heat vegetable oil and cook beef slices until browned. Remove and set aside.

2. In the same pan, stir-fry vegetables for 3–4 minutes.

3. Add beef back to pan. Stir in soy sauce, hoisin, sesame oil, and cornstarch slurry.

4. Cook for 2–3 more minutes until sauce thickens.

5. Serve over rice for a complete, quick meal.

16. Cheesy Broccoli and Rice Casserole

A vegetarian-friendly, comfort food classic that’s creamy, cheesy, and full of hidden veggies.

Ingredients:

• 2 cups cooked white rice

• 2 cups steamed broccoli florets

• 1 can cream of mushroom or cream of chicken soup

• 1 cup shredded cheddar cheese

• 1/4 cup milk

• 1/4 tsp black pepper

• 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)

Instructions:

1. Preheat oven to 375°F.

2. In a large bowl, mix cooked rice, steamed broccoli, soup, milk, cheese, and pepper.

3. Transfer to a greased baking dish.

4. Sprinkle crushed crackers or breadcrumbs on top for crunch (optional).

5. Bake for 20–25 minutes until bubbly and golden on top.

6. Serve warm as a complete meal or alongside baked chicken.

17. Mini Meatloaf Muffins

Perfectly portioned, quick-to-bake meatloaf that cooks in a muffin tin—easy to serve, pack, or reheat.

Ingredients:

• 1 lb ground beef or turkey

• 1/2 cup breadcrumbs

• 1 egg

• 1/4 cup ketchup (plus extra for topping)

• 1/4 cup milk

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F and grease a muffin tin.

2. In a bowl, mix all ingredients until well combined.

3. Divide mixture into muffin tin cups, filling about 3/4 full.

4. Top each with a spoonful of ketchup.

5. Bake for 20–25 minutes until cooked through.

6. Let cool for 5 minutes before serving with mashed potatoes or veggies.

18. One-Pot Pasta Primavera

This light and colorful pasta dish comes together in one pot and sneaks in plenty of vegetables.

Ingredients:

• 12 oz penne or rotini pasta

• 1 tbsp olive oil

• 1/2 onion, chopped

• 1 zucchini, diced

• 1 bell pepper, sliced

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• 2 cups vegetable broth or water

• 1/2 cup grated Parmesan

• Salt, pepper, and Italian herbs to taste

Instructions:

1. In a large pot, sauté onion, garlic, and olive oil over medium heat for 2–3 minutes.

2. Add pasta, veggies, and broth. Bring to a boil.

3. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.

4. Stir in Parmesan and seasonings.

5. Serve warm with extra cheese on top.

19. Sloppy Joe Sliders

Mini buns filled with sweet and tangy sloppy joe mixture—perfect for small hands or quick second helpings.

Ingredients:

• 1 lb ground beef

• 1/2 onion, finely chopped

• 1/2 cup ketchup

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar

• Salt and pepper to taste

• 12 slider buns or dinner rolls

Instructions:

1. In a skillet, cook ground beef and onion until browned. Drain excess fat.

2. Stir in ketchup, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper. Simmer for 5–7 minutes.

3. Spoon mixture onto slider buns and serve warm.

4. Great with carrot sticks, baked fries, or a simple salad.

20. Baked Chicken Quesadillas

Crispy, oven-baked quesadillas packed with cheesy chicken goodness—quick to prepare and kid-approved.

Ingredients:

• 2 cups cooked shredded chicken

• 1 cup shredded Mexican cheese blend

• 1/2 cup salsa

• 4 large flour tortillas

• Cooking spray or oil

Instructions:

1. Preheat oven to 400°F.

2. In a bowl, mix chicken, cheese, and salsa.

3. Spread the mixture over one half of each tortilla and fold over.

4. Place on a baking sheet and lightly spray or brush with oil.

5. Bake for 8–10 minutes, flipping halfway, until golden and crispy.

6. Slice into wedges and serve with sour cream or guacamole.

21. BBQ Chicken Stuffed Sweet Potatoes

A sweet and savory combination that’s filling, healthy, and easy to prep ahead.

Ingredients:

• 4 medium sweet potatoes

• 2 cups shredded cooked chicken

• 1/2 cup BBQ sauce

• 1/2 cup shredded mozzarella or cheddar cheese

• 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake for 45–50 minutes or until tender.

2. In a bowl, mix shredded chicken with BBQ sauce.

3. Slice open each sweet potato and gently fluff the insides.

4. Stuff with BBQ chicken and sprinkle with cheese. Return to oven for 5–7 minutes until cheese melts.

5. Garnish with green onions and serve with a side salad.

22. Taco Rice Bowls

A fun, customizable dinner that’s like taco night in a bowl—great for picky eaters and meal prep.

Ingredients:

• 1 lb ground beef or turkey

• 1 packet taco seasoning

• 2 cups cooked rice

• 1 cup black beans (canned, rinsed)

• 1 cup corn (canned or frozen)

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1/2 cup shredded cheese

• Sour cream, salsa, or guacamole for topping

Instructions:

1. In a skillet, brown meat and drain fat. Add taco seasoning and cook according to package directions.

2. In bowls, layer rice, beans, corn, taco meat, and your favorite toppings.

3. Serve warm or pack in meal prep containers for easy lunches or dinners.

23. Mac and Cheese with Hidden Veggies

A creamy, cheesy classic with blended veggies hidden in the sauce—perfect for kids who don’t love greens.

Ingredients:

• 2 cups elbow macaroni

• 1 1/2 cups shredded cheddar cheese

• 1/2 cup milk

• 1 tbsp butter

• 1 cup steamed cauliflower or carrots (blended until smooth)

• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package instructions. Drain and set aside.

2. In the same pot, melt butter and stir in milk and cheese until smooth.

3. Add the pureed veggies and stir to combine.

4. Return pasta to pot and mix until coated.

5. Serve warm with fruit slices or chicken tenders.

24. Baked Ziti with Ground Turkey

A hearty, kid-friendly pasta bake that can be prepped ahead and frozen for even busier school weeks.

Ingredients:

• 1 lb ground turkey

• 1 jar (24 oz) marinara sauce

• 12 oz ziti or penne pasta

• 1 cup ricotta or cottage cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 tsp Italian seasoning

Instructions:

1. Cook pasta and set aside. Brown ground turkey in a pan and drain fat.

2. Stir in marinara sauce and simmer for 5 minutes.

3. In a large bowl, mix pasta, meat sauce, ricotta, and Italian seasoning.

4. Transfer to a greased baking dish. Top with mozzarella and Parmesan.

5. Bake at 375°F for 20–25 minutes until bubbly and golden.

25. Grilled Cheese and Tomato Soup

An all-American favorite that’s cozy, quick, and always satisfying after a long school day.

Ingredients (for 4 servings):

Grilled Cheese:

• 8 slices bread

• 4 tbsp butter

• 4 slices American or cheddar cheese

Tomato Soup:

• 1 can (10.75 oz) condensed tomato soup

• 1 cup milk or cream

• Salt and pepper to taste

• Optional: garlic powder or basil for extra flavor

Instructions:

1. Heat soup with milk in a saucepan over medium heat, stirring occasionally. Add seasonings if desired.

2. For grilled cheese, butter one side of each bread slice. Place cheese between two slices, butter side out.

3. Cook in a skillet over medium heat until golden brown on both sides and cheese is melted.

4. Serve grilled cheese with hot tomato soup for dipping.

26. Sheet Pan Chicken Fajitas

A colorful, one-pan dinner that delivers bold flavors and minimal cleanup—great for Taco Tuesdays or quick weeknight meals.

Ingredients:

• 1 lb boneless, skinless chicken breasts, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 red onion, sliced

• 2 tbsp olive oil

• 1 packet fajita seasoning

• 8 small flour tortillas

• Optional: sour cream, shredded cheese, salsa

Instructions:

1. Preheat oven to 400°F.

2. On a large baking sheet, toss sliced chicken and vegetables with olive oil and fajita seasoning.

3. Spread evenly and bake for 20–25 minutes or until chicken is cooked through and veggies are tender.

4. Serve in warm tortillas with your favorite toppings.

27. Turkey and Cheese Crescent Roll-Ups

A quick finger-food-style dinner that’s fun for kids and ready in 20 minutes using crescent roll dough.

Ingredients:

• 1 can refrigerated crescent roll dough

• 8 slices deli turkey

• 8 slices American or Swiss cheese

• Optional: mustard or ranch dressing for dipping

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Separate crescent dough triangles.

3. Place 1 slice of turkey and 1 slice of cheese on each triangle and roll up.

4. Bake for 10–12 minutes until golden brown.

5. Serve with dipping sauce and raw veggie sticks or apple slices.

28. Creamy Tuna Pasta Bake

A budget-friendly, protein-rich casserole that’s creamy, cheesy, and easy to freeze or reheat.

Ingredients:

• 12 oz pasta (penne or shells)

• 2 cans tuna in water, drained

• 1 can cream of mushroom soup

• 1/2 cup milk

• 1 cup frozen peas

• 1 1/2 cups shredded cheddar cheese

• Salt and pepper to taste

• Optional: breadcrumbs for topping

Instructions:

1. Preheat oven to 375°F.

2. Cook pasta until al dente, then drain.

3. In a bowl, mix soup, milk, tuna, peas, cheese, salt, and pepper.

4. Stir in cooked pasta and transfer to a greased baking dish.

5. Top with breadcrumbs if desired and bake for 20–25 minutes until bubbly and golden.

29. Mini Chicken Pot Pies

Individual pot pies made in a muffin tin—cozy, kid-friendly, and ready in under 30 minutes.

Ingredients:

• 1 cup cooked shredded chicken

• 1 cup mixed frozen vegetables

• 1 can cream of chicken soup

• 1 can refrigerated biscuit dough

• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F and grease a muffin tin.

2. In a bowl, mix chicken, veggies, soup, and pepper.

3. Press each biscuit into a muffin cup to form a base.

4. Fill with chicken mixture and bake for 15–18 minutes until golden brown.

5. Let cool for 5 minutes before serving.

30. Egg Fried Rice with Vegetables

A quick, flavorful dinner using leftover rice that comes together in 15 minutes—budget-friendly and customizable.

Ingredients:

• 2 cups cooked, chilled white or brown rice

• 2 eggs, beaten

• 1 cup frozen mixed vegetables

• 2 tbsp soy sauce

• 1 tbsp sesame oil or vegetable oil

• 1 green onion, sliced (optional)

Instructions:

1. Heat oil in a large skillet or wok. Add veggies and cook for 3–4 minutes.

2. Push veggies to one side and scramble eggs on the other side.

3. Add rice and soy sauce. Stir everything together and cook for 4–5 minutes.

4. Garnish with green onions and serve hot.

31. Meatball Sub Sandwiches

A hearty, saucy dinner that feels like a treat but takes just minutes to make—perfect for kids and adults alike.

Ingredients:

• 1 package frozen meatballs (or homemade)

• 1 jar marinara or pasta sauce

• 4 hoagie rolls

• 1 1/2 cups shredded mozzarella cheese

• Optional: grated Parmesan and chopped parsley

Instructions:

1. Cook meatballs in a saucepan with marinara until heated through.

2. Preheat oven to 375°F. Place rolls on a baking sheet and fill each with meatballs and sauce.

3. Top with mozzarella and bake for 5–7 minutes until cheese is melted.

4. Sprinkle with Parmesan and parsley if desired. Serve with a side salad or chips.

32. Veggie Quesadillas

An easy vegetarian dinner that’s crispy, cheesy, and packed with sautéed vegetables.

Ingredients:

• 4 large flour tortillas

• 1 1/2 cups shredded cheese (cheddar, Monterey jack, or Mexican blend)

• 1 cup bell peppers and onions, sliced

• 1/2 cup mushrooms or zucchini, optional

• 1 tbsp olive oil

• Salsa or sour cream for dipping

Instructions:

1. Heat oil in a skillet and sauté vegetables until tender. Remove from pan.

2. Place a tortilla in the same skillet, sprinkle with cheese and veggies, and top with another tortilla.

3. Cook for 2–3 minutes on each side until golden and cheese is melted.

4. Slice into wedges and serve with salsa or sour cream.

33. Slow Cooker BBQ Pulled Chicken Sandwiches

 

This hands-off dinner is a game-changer on school nights—just set it and forget it.

Ingredients:

• 2 lbs boneless, skinless chicken breasts

• 1 cup BBQ sauce

• 1/4 cup Italian dressing

• 1 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• Sandwich buns, coleslaw for topping

Instructions:

1. Place chicken in a slow cooker. Mix BBQ sauce, dressing, sugar, and Worcestershire and pour over chicken.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Shred chicken with forks and serve on buns.

4. Add coleslaw for crunch and flavor.

34. Mini Breakfast-for-Dinner Muffin Cups

A fun twist on breakfast-for-dinner using muffin tins—great for picky eaters and prepping ahead.

Ingredients:

• 6 large eggs

• 1/2 cup milk

• 1/2 cup cooked breakfast sausage or diced ham

• 1/2 cup shredded cheese

• 1/4 cup chopped bell pepper or spinach

• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F and grease a muffin tin.

2. Whisk eggs and milk together. Add meat, veggies, and cheese.

3. Pour mixture into muffin cups, filling about 3/4 full.

4. Bake for 18–20 minutes until set.

5. Serve warm with toast or fruit.

35. One-Pan Lemon Garlic Butter Shrimp and Rice

A flavorful, slightly fancy-feeling dish that comes together quickly in one pan—light and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined

• 1 cup long-grain white rice

• 2 1/4 cups chicken broth

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• 1 tsp Italian seasoning

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. In a large skillet, melt butter over medium heat and sauté garlic for 1 minute.

2. Stir in rice, broth, lemon juice, and seasoning. Bring to a boil, reduce heat, and cover.

3. Simmer for 15 minutes, then add shrimp on top.

4. Cover and cook for another 5–6 minutes until shrimp is pink and rice is tender.

5. Fluff with a fork, garnish with parsley, and serve.