Kid-Friendly Easy Weeknight Dinners

Getting dinner on the table during a busy weeknight can be a challenge. And when you have kids, finding something everyone will actually eat can feel like an Olympic sport! That’s why I’ve compiled these 5 easy weeknight dinners kid-friendly recipes that are not only quick and simple to make but also delicious and (mostly) healthy. Say goodbye to dinner-time battles and hello to happy, well-fed kids (and parents!). These are tried-and-true family favorites that even picky eaters will enjoy.

These recipes focus on simple ingredients, minimal prep time, and maximum flavor. We’ll cover a variety of options, from pasta to chicken to one-pan wonders, so you’re sure to find something that fits your family’s tastes. Let’s get cooking!

1. One-Pan Cheesy Chicken and Broccoli

This one-pan wonder is a lifesaver on busy weeknights. It’s packed with protein and veggies, and the cheesy topping makes it irresistible to kids.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 head broccoli, cut into florets
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper (for easy cleanup).
3. In a large bowl, toss the chicken and broccoli with olive oil, garlic powder, onion powder, salt, and pepper.
4. Spread the chicken and broccoli in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
6. Sprinkle with cheese and bake for another 5 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.

Recipe Notes

• For a spicier kick, add a pinch of red pepper flakes.
• You can substitute other vegetables, such as bell peppers, carrots, or zucchini.
• Serve with a side of rice or quinoa for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

2. Quick & Easy Tuna Pasta Salad

This pasta salad is a great option for a light and refreshing dinner. It’s packed with protein and can be made ahead of time.

Ingredients

• 1 lb pasta (rotini, penne, or shells work well)
• 2 (5 oz) cans tuna in water, drained
• 1/2 cup mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup sweet pickle relish
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, tuna, mayonnaise, celery, red onion, and pickle relish.
3. Season with salt and pepper to taste.
4. Stir well to combine.
5. Serve immediately or chill for later.

Recipe Notes

• For extra flavor you can add lemon juice.
• Pasta salad can be stored up to 5 days.
• Add other vegetables like carrots.

3. Mini Chicken Meatball Sliders

These sliders are a fun and flavorful way to get kids excited about dinner. They’re made with lean ground chicken and baked to perfection.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 12 slider buns
• Marinara sauce (for serving)

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, oregano, salt, and pepper.
3. Mix well to combine.
4. Roll the mixture into 1-inch meatballs.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the meatballs are cooked through.
7. Serve the meatballs on slider buns with marinara sauce.

Recipe Notes

• Add cheese on top of the meatball.
• You can choose turkey instead of chicken.
• Serve with a side of sweet potato fries or a simple salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

4. Cheesy Quesadillas (with Hidden Veggies!)

Quesadillas are a classic kid-friendly meal, and this version sneaks in some extra veggies for added nutrition. You can customize the fillings to your family’s liking.

Ingredients

• Flour tortillas
• Shredded cheddar cheese (or your favorite cheese)
• Finely chopped vegetables (e.g., spinach, bell peppers, onions, mushrooms)
• Optional: Cooked chicken, beans, or other protein

Instructions

1. Heat a large skillet or griddle over medium heat.
2. Place one tortilla in the skillet.
3. Sprinkle a layer of cheese over the tortilla.
4. Add a layer of finely chopped vegetables (and protein, if using).
5. Top with another layer of cheese.
6. Place another tortilla on top.
7. Cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.
8. Cut into wedges and serve.

Recipe Notes

• Serve with sour cream, guacamole, or salsa.
• Make sure the vegetables are finely chopped, so there is no chunks.
• Add beans for extra protein and fiber.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in pan.

5. Creamy Tomato Soup with Grilled Cheese Croutons

This comforting classic gets a fun twist with grilled cheese croutons! It’s a perfect meal for a chilly evening.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream (optional, for extra creaminess)
• Salt and pepper to taste

For the Grilled Cheese Croutons:

• Bread slices
• Butter
• Cheese slices (cheddar, American, or your favorite)

Instructions

For the Soup:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Stir in crushed tomatoes and vegetable broth.
5. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. If using, stir in heavy cream.
7. Season with salt and pepper to taste.

For the Grilled Cheese Croutons:

1. Butter one side of each bread slice.
2. Place one slice of bread, butter-side down, in a skillet over medium heat.
3. Top with a slice of cheese.
4. Place another slice of bread on top, butter-side up.
5. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted.
6. Cut into small squares or triangles to make croutons.

Recipe Notes

• Serve with basil for extra flavor.
• Use canned or homemade soup.
• You can use any kind of cheese.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions (FAQ)

Q: What if my child is a *really* picky eater?

A: Start with familiar flavors and textures. Don’t introduce too many new things at once. Get your kids involved in the cooking process – they’re more likely to try something they helped make! You can also try “hiding” vegetables in sauces or finely chopping them.

Q: Can I make these recipes ahead of time?

A: Many of these recipes can be prepped ahead of time. You can chop vegetables, cook chicken, or even assemble the entire dish and store it in the refrigerator until you’re ready to cook.

Q: Can I freeze these meals?

A: Some of these recipes freeze well (like the chicken and broccoli, and the soup). Be sure to cool completely before freezing and store in an airtight container.

Q: What are good side dishes for quick weeknight meals?

A: Simple side dishes like a green salad, steamed vegetables, or fruit are great options. A crusty roll could also be a good option.

Q: Where can I get more dinner ideas?

A: You can look in our easy recipes section.

Conclusion

Making easy weeknight dinners kid-friendly doesn’t have to be a struggle. With these simple and delicious recipes, you can put a healthy and satisfying meal on the table in no time, even on the busiest of nights. Remember to get your kids involved in the process, and don’t be afraid to experiment with different flavors and ingredients. Happy cooking!