Summer’s winding down, school supplies are piling up, and if the idea of cooking feels like just another item on your endless to-do list, you’re not alone. That’s why I’ve rounded up 10 easy, family-friendly recipes that’ll take you from the lazy days of summer to the chaos of school days with less stress and more flavor. These meals are perfect for soaking in the last sweet moments of summer and then moving into the busy back to school season.
These meals are easy, comforting, and mostly hands-off, perfect for busy weeknights, lunchbox leftovers, or just getting dinner on the table with minimal effort between pool days and then back to school sports.
Let’s get cooking!
One-Pan Stroganoff
Creamy, cozy, and done in one pan (aka less dishes = more winning). This beef stroganoff comes together fast and is a hit with picky eaters.
Ingredients:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
3.5 cups beef broth
1 cup heavy cream
1 box Ditalini
1 cup parm
1 tsp, thyme, basil, oregano
Salt and pepper to taste
Directions:
In a large skillet – my favorite is caraway home, cook ground beef and onion until browned. Add garlic and cook 1 min more. Stir in beef broth, seasonings, and noodles. Bring to a simmer.
Cover and cook for 10-12 min, until noodles are just about tender and add in the cream and parm. Remove from heat and stir in sour cream. Season to taste.
Crockpot Chicken Tater Tot Hotdish
Midwest comfort food at its finest. Chicken, veggies, and crispy tater tots all baked together in the slow cooker. Set it and forget it until dinner time!
Ingredients:
1 bag of frozen tater tots
1/2 package cream cheese
1 cup milk
1 cup shredded cheese
2 cups of broccoli
1 tbs ranch seasoning
1 cup shredded cooked chicken
8 slices of bacon crumbled
Directions: place half the bag of tater tots on the bottom of a prepared crock pot, layer in the broccoli, chicken, cream cheese, cheese, and bacon – sprinkle on the ranch seasonings and top with remaining tater tots and pour over the milk. Place a paper towel over the top to grab the moisture and then place the lid on and cook on low for 4 hours or high for 2-3 hours.
Crockpot Hawaiian Chicken
Sweet, tangy, and a breeze to prep just toss in your favorite crockpot. Serve over rice or throw into wraps for a tropical twist. Life how easy this dinner comes together! Tools I used for this recipe
Ingredients:
1 lb of chicken – our favorite is here- the best chicken
1 cup of assorted bell peppers cut into 2 inch pieces
1/2 cup of onion cut up pinto 2 inch pieces
1 can of pineapple and its juice
1/4 cup soy sauce
2 tbs of brown sugar
3 tbs ketchup
1 tsp garlic
1 tsp red pepper flakes
Directions:
So simple you truly dump everything in and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and serve over rice and garnish with fresh pineapple and scallions.
Weeknight Sliders
Think burger night, but mini and customizable. Use whatever you’ve got—ham & cheese, turkey pesto, classic cheeseburger. Perfect when you are using up what is left in the fridge. My fave tools here
Ingredients:
1 package of Kings Hawaiian rolls
1 lb of sandwich meat
1 lb of your favorite cheese sliced
1 cup of shredded lettuce
1/2 cup diced tomatoes
1/2 cup diced pickles
A splash of Italian dressing
2 tbs melted butter
1 tsp garlic
Salt and pepper to taste
Directions:
Cut the rolls in half and place the bottom on a baking sheet, layer your cheese first and the the meat, place the top of the rolls on and brush with the melted butter mixture and bake at 400 degrees for about 10 minutes. While they are baking mix together the lettuce, tomatoes, pickles, and onions with the Italian dressing. Once you take the sandwiches out of the oven you will take the top off and spread the vegetable mixture evenly and then place the top back on and enjoy.
One Pan Saucy Chicken
I never said these would all be healthy but this one has been a family favorite for well over a decade and comes together so fast.
Ingredients:
1 lb of chicken breasts
1 red pepper sliced
1/2 onion sliced
1/2 cup of sliced mushrooms
1/2 cup of thinly sliced zucchini
1 cup chicken broth
1 cup Caesar salad dressing
Seasoning for the chicken
Directions:
In a large pan heat olive oil and then place the chicken breasts in to cook, about 5-7 minutes each side making sure it reaches 165 degrees. Season with your favorite seasonings. Once they are cooked move them aside and add in the vegetable and season with salt and pepper, cook until soft and then add in the broth and dressing and allow to simmer for 2 minutes before placing the chicken back in, cover and simmer for 10 minutes. Serve over pasta with parm.
Copycat Zuppa potato and sausage soup
A classic, like no introduction even needed, super delicious and filling. Check it out in action here: Video of recipe
Ingredients:
1 lb browned sausage
1 diced onion
3 cups sliced potatoes
1/2 lb bacon cooked and crumbled
4ish cups chicken broth
Salt and paper to taste
1tsp Italian seasoning
Bay leaf
Crushed red pepper to taste
4 cloves garlic
1 cup of one of the following… cream, milk of any kind, coconut cream
Directions: So easy guys, dump it all into the crockpot other than the milk. Cook on low for 6-8 hours and then add the milk the last hour. Sprinkle with parm and basil…. And don’t come for me we hate kale.
Chicken and broccoli pinwheels
Perfect for meal prepping or lunchboxes. Wrap up cooked chicken, cheese, and broccoli in crescent rolls, bake, and serve. Check it out in action here: Chicken and broccoli pinwheels
Ingredients:
2 packs crescent rolls
1 cup diced or shredded chicken
1/2 cup diced red pepper
1 cup chopped broccoli – fresh or frozen works
1/2 cup diced onion
Salt and Pepper to taste
1 tsp dill weed
1 tsp garlic
3/4 cup cheddar cheese
3/4-1 cup of a binding ingredient – I use a mix of sour cream and mayo – trust me here ok? But you could use cream cheese, Greek yogurt, cream of anything soup
Directions: Lay out your crescent rolls and punch the seams, spread the picture onto the crescent rolls and roll em up and then cut into about 2 inch in width pinwheels. Bake at 375 for about 20 minutes and voila!
Loaded baked potato soup – crockpot
Creamy, cheesy, and comforting. This no-fuss slow cooker potato soup is what chilly nights and tired evenings call for. Check it out in action here: Baked potato soup
Ingredients
1 bag of frozen diced hashbrowns
1 diced onion
2-4 cloves of garlic minced
32 oz chicken broth
1 can of cream soup – we make
1tsp of chives, dill, paprika
1 bay leaf
Salt and pepper
1 package of cream cheese
Cheese and bacon to garnish
Directions: Cover and cook for 6-8 hours on low. In the last 45 minutes mash the potatoes but or use an immersion blender. Top with your faves and enjoy.
Mississippi Meatballs
Tangy, zesty, and mouthwateringly tender. Serve these over mashed potatoes, rice, or straight off a toothpick. Check it out in action here: Mississippi meatballs
Ingredients:
Meatballs – homemade, a bag of em – you choose!
1 cup of chicken broth (I used leftover bone broth I had made)
1 package of gravy mix, I chose the au jus one
1.5 tbs of Ranch seasoning
1/2 diced onion
Peppercornis or banana peppers. I did about 1/4 cup of them and their juice
Dash of thyme, rosemary, and paprika
Salt and pepper
1/2 cup cream cheese
Directions: Alright literally dump everything BUT the cream cheese in and cook on low for about 6 hours. about 30 prior add the cream cheese to give it a bit more of a creamy texture and serve over rice or potatoes. So delish!
White Chicken Chili
Ingredients:
2-3 chicken breasts
1 can of any beans
1 can of diced green chilis
1 bag of frozen corn
1 cup chicken broth
2 tbs Chili powder
1 tbs Cumin
1/4 tsp Cayenne pepper
1 tsp Garlic
1 tbs Minced onion
1 cup sour cream (added at the end)
Favorite chili toppings
Roux:
3 tbs butter
3 tbs flour
1/2 cup milk
1/2 cup chicken broth
Directions: Place the chicken, beans, chilies, corn, chicken broth and all seasonings into your crockpot and cook on low for about 6-8 hours. Once chicken is cooked to 165° internally shred and place back in the crockpot. After the chicken is shredded melt the butter, whisk in flour and simmer for about 1 minute. Add in the milk and broth and then simmer until thickened. Add the roux to the crock pot along with sour cream, stir to combine and cook for an additional hour. Serve and add your favorite chili toppings.
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