I used to stand in front of the fridge at like 5:30 staring into it like the answer would just appear. Every single night. Just me and the leftover pasta from three days ago and a bag of spinach that was probably past its prime, hoping dinner would somehow reveal itself.
It never did.
So I’d panic order pizza. Again. And feel weird about it. Again. The whole cycle was exhausting and expensive and not great for anyone nutritionally speaking.
Meal planning actually changed things for me. I know that sounds like something someone would say to sell you something but I’m serious. Having a plan, even a rough one, just removes that daily what are we eating panic completely. You know what’s for dinner because you already decided. Past you figured it out so present you just has to do it.
But here’s the thing though. The plan has to be realistic. It can’t need two hours of cooking on a Tuesday when there’s soccer at 6. It can’t require seventeen ingredients you never buy. It has to work with actual kids and actual chaos and actual life.
So here’s a week of dinners I rotate through pretty regularly. These are genuinely easy. Healthy enough. And my kids will eat them which honestly is the hardest part.
I plan and shop Sundays. That’s what works here. Some people do Saturday, some do Monday morning. Doesn’t really matter when as long as it’s the same time every week so it just becomes a thing you do automatically.
I also prep stuff Sunday if there’s time. Wash and cut vegetables. Marinate meat. Cook a batch of rice. Even twenty minutes makes weeknights so much easier.
And I always plan one super easy night. Something requiring almost zero effort because some days are just going to be bad. Having it planned means no guilt when I use it.
Okay. Food.
Starting the week with something that mostly cooks itself.
Cut chicken into chunks. Toss with olive oil, salt, pepper, garlic powder, whatever seasonings you like. I usually do Italian seasoning or sometimes cumin and paprika if I’m feeling different.
Spread on a sheet pan with chopped vegetables. Broccoli, peppers, zucchini usually. But whatever you have works. Potatoes too if you want it to be a complete one pan situation.
400 degrees for about 25 minutes, stir halfway. Everything caramelizes and gets good.
The nice part is the hands off time. You chop, you season, you put it in the oven, then you have 25 minutes to help with homework or move laundry or just sit.
Why kids eat it: Everything’s separate on the plate, not all mixed into something mysterious. They can see what it is. And roasted vegetables are sweeter and less weird than steamed.
This is the favorite. Every Tuesday. The kids know it’s coming and they’re actually excited which is not something I can say about most dinners.
Brown ground beef or turkey with taco seasoning. Make your own or use a packet. I use packets half the time and I’m not embarrassed about it.
Set out toppings in little bowls. Cheese, lettuce, tomatoes, sour cream, salsa. Whatever your people like. We do black beans too because my daughter currently only wants beans, no meat. It’s a phase hopefully.
Warm tortillas or shells. Everyone builds their own.
That’s it. Twenty minutes maybe and most of that is browning meat.
The secret: Kids control what goes in. This matters so much. When they build it they eat it without complaining. Same exact ingredients on a plate with no tortilla? Suddenly suspicious. In taco form? Delicious. I don’t understand it but I don’t need to.
Wednesday is mid week and I’m usually pretty tired by now. Pasta is fast and everyone eats it.
But I put vegetables in the sauce because I can’t stop myself.
Saute onion and garlic. Add crushed tomatoes, handful of spinach, some shredded carrot or zucchini. Simmer fifteen minutes while pasta cooks. Blend it smooth if your kids reject visible vegetables.
My kids have no idea there’s vegetables in here. Years of this and they think it’s just tomato sauce that “tastes better than jar sauce.” Which it does honestly.
Serve over whatever pasta shape is currently acceptable. We’re in a rotini phase right now.
Protein if you want: Sometimes I add ground turkey or sausage. Sometimes meatballs from the freezer on the side. Sometimes just pasta and sauce and that’s fine. Not every meal has to be perfectly complete.
Yes tacos again. But these are different. Shredded chicken not ground beef. And the slow cooker does everything which on Thursday is essential.
Morning: chicken breasts in slow cooker with a jar of salsa and taco seasoning. Walk away.
By dinner the chicken falls apart. Shred with two forks right in there. Serve in tortillas with toppings left over from Tuesday.
Active evening time: maybe five minutes. On a Thursday that’s a miracle.
Bowl option: My husband sometimes doesn’t want a tortilla so he puts his over rice with toppings. Same stuff different format.
Friday is supposed to be fun. And pizza is more fun than you’d think especially when kids help.
I use store bought dough because making dough from scratch on Friday night is not happening. The tube kind is fine. Fresh balls from the bakery section are better. Either works.
Stretch dough on a baking sheet. Everyone adds toppings to their section. Sauce, cheese, pepperoni, vegetables, whatever.
425 degrees for about fifteen minutes until bubbly and golden.
My kids talk about pizza night all week. They love picking toppings. They love watching it bake. They love eating what they made. It’s become a whole event.
Keeping it somewhat healthy: You can add vegetables without protest. Spinach under cheese disappears. Peppers and mushrooms are accepted pizza things. It’s not salad but it’s homemade with real ingredients and everyone’s happy.
By Saturday I’m trying to balance the week with something green and fresh. But still has to be fast because weekends are busy in their own way.
Grill or pan cook chicken. Slice over a big salad with whatever vegetables exist. Tomatoes, cucumbers, carrots, peppers. Cheese and croutons to make it appealing to kids.
Ranch dressing is allowed because whatever gets vegetables in is fine.
Sometimes leftover chicken from earlier. Sometimes shrimp. Sometimes just vegetables and cheese and hard boiled eggs. Very flexible.
For salad refusers: Serve theirs deconstructed. Chicken strips on one side, vegetables in separate piles, dressing for dipping. Same ingredients less scary presentation.
Sunday is for slower cooking. Something on the stove simmering while other stuff happens.
We rotate through soups. Chicken noodle, vegetable beef, simple tomato blended smooth served with grilled cheese for dipping.
I make double batches for weekday lunches. Soup reheats great and future me appreciates it.
The bread sounds fancy but I use a no knead recipe. Mix ingredients, let rise a few hours, bakes while soup simmers. House smells amazing.
Why this one matters: Sunday dinner is when we actually all sit together without rushing anywhere. Soup simmers, bread bakes, we hang out in the kitchen. Feels like a reset before Monday hits.
Here’s the thing. The specific recipes matter less than just having a plan. Swap any of these for stuff your family likes better. The point is deciding ahead so you’re not standing at the fridge at 5:30 with nothing.
Write it down. Make sure you have ingredients. Prep a little if you can.
That’s the whole system really.
What does your family’s weekly dinner thing look like? Always looking for easy additions especially for picky eaters. Share what works because honestly we’re all just figuring this out as we go.
