By Brooks Halliday
If you have kids, you’ve likely noticed that May presents unique challenges. The school year is winding down, and the promise of summer comes with its own kind of hectic. Between sports, warm-weather playdates, end-of-year parties, spirit days, and mapping out summer activities, “Maycember” (as it’s affectionately called on social media) might actually be the busiest month of the year. As a working mom, along with my additional roles as part-time chauffeur and event planner for my kids, getting a nutritious dinner on the table can feel especially challenging during this chaotic time. I’ve relied on takeout pizza and drive-thru more times than I’d like to admit, but the cost and, let’s be honest, belly bloat add up quickly. Even worse were the times that I actually cooked something, only to have my family eat it with complaints, and sometimes not at all. That’s where these quick and easy recipes, designed to require very little planning or time, come in.
When I have even less energy than usual at the end of the day, staring at a fridge full of ingredients feels anything but inspiring. To get our family’s eating back on track, I had to get ahead of the “What’s for dinner?” cycle that hit nightly. To do this, I took a two-pronged approach. First, I carved out a little time on the weekend to look at recipes and choose a handful that seemed easy and delicious. I love to cook, almost as much as I love to eat, but meal-planning on the fly when everyone is hungry feels like a stressful chore. Knowing there’s a game plan and ingredients on hand as soon as I wake up shifted that feeling. It was one item already crossed off my to-do list, and now I can look forward to whatever yummy dinner we’re having throughout the day. Of course, with kids, “yummy” is quite subjective.
That’s where the second part of my mealtime strategy comes in: getting the kids on board. “Maycember” wears them out too, and it also works up quite an appetite, so they look forward to family dinner as much as I do. Now, I share my recipe ideas and let them help choose which ones we make. We talk about what they like to eat, and it turns out there’s a much longer list than just nuggets and fries. I’ve even started letting my third grader research his own recipes, and he’s happy to show me dishes he wants to try. Eventually, I hope this will segue into him helping me in the kitchen. For now, I’m just grateful to have my family sit down during the busiest time of year for a home-cooked meal without any complaints.
These 13 recipes are some of my parent-tested, kid-approved go-tos for the busy pre-summer season. These recipes are quick and easy, requiring very little planning or time. Share them with yours, get everyone talking about dinner, and let them inspire new family favorites.
Easy Taco Pasta
Pasta and tacos are both regulars in our dinner rotation, so this 30-minute mashup is a no-brainer. It uses just five ingredients, all of which I usually keep on hand. I’ll sometimes let the kids pick which pasta shape we use. It’s a small thing, but it helps them feel involved in cooking and makes them that much more excited to eat it.
Get the recipe: Easy Taco Pasta
Sheet Pan Steak, Chicken, and Shrimp Fajitas
This meal is the definition of a crowd-pleaser. I love shrimp, but my older son won’t touch them. Not a problem with these fajitas. Everyone can mix and match the exact bite they want, and the sheet pan makes it easy to cook three different proteins at the same time.
Get the recipe: Sheet Pan Steak, Chicken, and Shrimp Fajitas
Enchilada Ravioli Skillet
Like taco pasta, this under-30-minute mashup is a new way to serve familiar ingredients that I know my kids will eat. I’ve switched it up with different types of ravioli, including beef and even butternut squash, and it’s always delicious. Sometimes I’ll sneak in some finely chopped carrots, celery, and/or peppers for extra fiber, and no one has complained yet.
Get the recipe: Enchilada Ravioli Skillet
Skillet Chicken with Creamy Corn
When I first saw this recipe, I wanted to try it simply because it sounded so unusual. The boys love corn, so they were willing to give it a go. It did not disappoint. The sauce is very rich and creamy, but not too heavy. My husband was practically licking his plate afterward, which is when I knew this one would be a regular.
Get the recipe: Skillet Chicken with Creamy Corn
Sheet Pan Leftover Fried Rice
This one gets my vote for MVR, most valuable recipe. With some leftover rice and just about any other odds and ends in the fridge, I can throw together a complete meal practically without thinking in 30 minutes. I never thought of cooking “fried” rice on a sheet pan, but it comes out perfectly every time without any standing and stirring at the stove. I line the pan with foil so it’s as easy to clean up as it is to make.
Get the recipe: Sheet Pan Leftover Fried Rice
Speedy Vegetable Lo Mein
My nephew is an “only noodles” kid. He’s an exceptionally picky eater, to the point that my sister-in-law is crazy from making spaghetti and macaroni and cheese every night. I made this recipe for them, and it was a game-changer. While he did pick around a couple of the veggies, he ate the majority, and even asked for seconds. Kids eating vegetables, and it’s ready in 15 minutes, now that’s hard to beat.
Get the recipe: Speedy Vegetable Lo Mein
Cheesy Zucchini and Ground Beef Skillet
I love this recipe because it uses zucchini, tomatoes, and kidney beans, three ingredients that are good for my little ones, but are tricky to get them to eat. My eight-year-old loves it because “it tastes like a cheeseburger.” That’s what you call win-win.
Get the recipe: Cheesy Zucchini and Ground Beef Skillet
Sheet Pan Fish and Chips
This recipe is almost as easy as heating up frozen fish sticks, but the results are so much better. I’m always trying to get our family to eat more fish, but it can be a hard sell. Zero complaints with this 30-minute recipe, even though it’s baked and not fried. My husband and I love the flavor of Old Bay, which really sets this recipe apart, but it’s a bit strong for the kids. I go light and serve extra on the side.
Get the recipe: Sheet Pan Fish and Chips
Grilled Chicken Caprese
If you asked my kids to eat a Caprese salad, they would probably refuse. Give them grilled chicken smothered in melted mozzarella, however, and they are part of the “clean plate club” every time. When both tomatoes and basil are in season, we eat this 20-minute meal at least once a week. When the weather doesn’t cooperate, I cook it on the grill pan. It’s also delicious the next day, served as a sandwich.
Get the recipe: Grilled Chicken Caprese
Tuna Melt Nachos
One trick for getting picky eaters on board with unfamiliar ingredients is to nacho-fy them. I’d never considered using canned tuna that way, but this 20-minute recipe was a huge hit. I love that it’s a sheet pan meal made with ingredients I usually have on standby, and my kids are happy to get chips for dinner.
Get the recipe: Tuna Melt Nachos
Pita Pizzas with Sausage and Broccoli
Our family still loves pizza night, of course, but this 15-minute winner has become a weeknight alternative. Henry likes to assemble his own, and we mix and match different veggies that we have on hand. There’s something about the individual pitas that makes them extra appealing for the kids, and I love how fast they are to make and how easy they are to customize for everyone.
Get the recipe: Pita Pizzas with Sausage and Broccoli
Chicken and Rice Soup
This recipe became one of my family’s favorites after a bad spring cold got us each one by one. I made three batches in a row, and we devoured every bit of it. It’s a great way to use up leftover rice and even vegetable odds and ends. It’s warm and cozy, but also light, so I make it year-round whenever we feel like comfort food.
Get the recipe: Chicken and Rice Soup
Turkey and Veggie Meatballs
If you look in my freezer right now, you’ll find a batch of these meatballs. I serve them over pasta, spaghetti squash, on slider rolls, and sometimes just as a snack for Henry after school or soccer practice. He has no idea there’s spinach and broccoli in them, and I’m fine with keeping that mom’s little secret.
Get the recipe: Turkey and Veggie Meatballs
Brooks Halliday is a writer, recipe developer, food stylist, and mom based in New York City. In addition to writing for Savory and Hannaford Fresh magazine, she’s created delicious dishes for The Barefoot Contessa TV series, the James Beard Award-nominated special “Barefoot in Washington,” as well as numerous cookbooks and product brands, including Coca-Cola, Tyson, and Pepsi.
