29 Last Minute Dinners For Your Picky Eater Husband (or Whole Family!)

Ingredients:

• 1 lb (450g) chicken breast or thighs, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey (optional for sweetness)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil (or any cooking oil)
• 1 bell pepper, sliced
• 1 medium carrot, julienned or sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 onion, thinly sliced
• 1/2 cup snow peas (optional)
• Cooked rice (for serving)

Instructions:

1. Prepare the Chicken Marinade:
   • In a small bowl, combine the soy sauce, rice vinegar, honey (if using), ginger, and minced garlic. Stir until the honey dissolves. Add the sliced chicken and toss to coat. Let it marinate for at least 15-20 minutes (you can also marinate it longer in the fridge for deeper flavor).
2. Cook the Vegetables:
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the bell pepper, carrot, zucchini, broccoli, and onion. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp. Remove them from the skillet and set them aside.
3. Cook the Chicken:
   • In the same skillet, add another tablespoon of oil and heat it over medium-high heat. Add the marinated chicken and stir-fry for 6-8 minutes, until the chicken is fully cooked and slightly browned.
4. Combine Chicken and Vegetables:
   • Once the chicken is cooked, add the stir-fried vegetables back into the skillet. Toss everything together and cook for an additional 2-3 minutes to heat through and blend the flavors.
5. Serve:
   • Serve the stir-fry over a bed of cooked rice. You can garnish with extra soy sauce or a sprinkle of sesame seeds if desired.

Enjoy:

This Chicken Stir-Fry with Vegetables is quick, easy, and customizable to suit your family’s taste. It’s a great way to sneak in some veggies and still keep the meal flavorful!

Ingredients:

For the Grilled Cheese:

• 4 slices of bread (your choice: white, whole wheat, sourdough, etc.)
• 4 slices of cheese (cheddar, American, or your favorite cheese)
• 2 tablespoons butter (softened)

For the Tomato Soup:

• 1 can (14 oz) crushed tomatoes
• 1 cup chicken or vegetable broth
• 1/4 cup heavy cream (optional, for creaminess)
• 1 teaspoon dried basil (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter

Instructions:

1. Make the Tomato Soup:
   • In a medium pot, heat the olive oil or butter over medium heat.
   • Add the crushed tomatoes and broth. Stir to combine and bring to a simmer.
   • Let it cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
   • Add the heavy cream (if using) and dried basil, and season with salt and pepper to taste.
   • Simmer for another 2-3 minutes to incorporate all the flavors. If you want a smoother texture, you can blend it with an immersion blender or regular blender.
2. Make the Grilled Cheese:
   • Heat a non-stick skillet or griddle over medium heat.
   • Butter one side of each slice of bread. Place a slice of cheese between two pieces of bread with the buttered sides facing out.
   • Place the sandwich in the skillet and grill for 3-4 minutes on each side until golden brown and the cheese is melted. Press down gently with a spatula to ensure even grilling.
   • Once both sides are crispy and the cheese is gooey, remove from the skillet.
3. Serve:
   • Slice the grilled cheese sandwich into halves or quarters for easy dipping.
   • Serve the grilled cheese alongside a bowl of tomato soup. Enjoy!

Optional Variations:

• Herbed Soup: Add a sprinkle of oregano, thyme, or garlic powder to the soup to give it more flavor.
• Cheese Varieties: Experiment with different cheeses like mozzarella, Swiss, or provolone for a different twist.
• Add-ins: If your picky eater is open to it, try adding a few vegetables (like finely chopped carrots or celery) to the soup for more nutrition.

Enjoy:

There’s something magical about the combination of crispy, melty grilled cheese and a warm bowl of tomato soup. It’s simple, satisfying, and a family favorite!

Ingredients:

• Protein Options:
  • Grilled chicken (seasoned with taco seasoning or your favorite spices)
  • Ground beef (seasoned with taco seasoning)
• Taco Fillings:
  • Soft flour tortillas or crunchy taco shells
  • Shredded lettuce
  • Diced tomatoes
  • Shredded cheddar cheese or Mexican blend cheese
  • Sour cream
  • Salsa (mild, medium, or hot depending on preference)
  • Guacamole
  • Jalapeños (optional)
  • Sliced avocado (optional)
  • Fresh cilantro (optional)

Instructions:

1. Prepare the Protein:
   • For Ground Beef: Cook the ground beef in a skillet over medium heat. Drain excess fat, then add taco seasoning and water (according to package instructions). Simmer for 5-10 minutes until the flavors meld.
   • For Grilled Chicken: Season chicken breasts or thighs with taco seasoning, salt, and pepper. Grill until cooked through, then slice into strips or cubes.
2. Prepare Taco Bar Ingredients:
   • Chop the lettuce, dice the tomatoes, and shred the cheese.
   • Place all ingredients in separate bowls or dishes for easy access.
3. Assemble Tacos:
   • Warm the tortillas or taco shells in the oven according to package instructions, or for a soft taco, wrap them in a damp paper towel and microwave for 20-30 seconds.
   • Let everyone build their own tacos by choosing their protein, toppings, and sauces.
4. Serve:
   • Enjoy your customized tacos with sides like rice, beans, or chips and salsa for a complete meal.

Tips for Taco Night:

• Customizable Options: For picky eaters, set aside plain protein (like grilled chicken) and offer mild toppings such as cheese, sour cream, and lettuce.
• Add Variety: You can also add other toppings like pickled onions, corn, or even shredded carrots for extra flavor and crunch.
• Vegetarian Option: Offer refried beans or black beans as a protein alternative for vegetarians.

Taco night is a fun, stress-free way to enjoy dinner, with everyone getting exactly what they want! Enjoy!

Ingredients:

• For the Spaghetti:
  • 1 lb (450g) spaghetti (or gluten-free pasta if preferred)
  • Salt (for the pasta water)
• For the Marinara Sauce:
  • 1 jar of store-bought marinara sauce (or homemade, recipe below)
  • 2 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes or diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley (optional, for garnish)
  • Grated Parmesan cheese (optional)

Homemade Marinara Sauce (Quick Version):

1. Heat olive oil in a pan over medium heat.
2. Add minced garlic and sauté for about 1 minute, until fragrant.
3. Add canned tomatoes (crushed or diced) and stir.
4. Season with dried basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes to blend the flavors.
5. Taste and adjust seasoning as needed.

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
2. Prepare the Sauce:
   • If using store-bought marinara, heat it in a saucepan over medium heat until warmed through.
   • For homemade sauce, follow the quick marinara recipe above.
3. Combine:
   • Toss the cooked spaghetti with the marinara sauce until evenly coated.
4. Serve:
   • Plate the spaghetti, and if desired, top with freshly grated Parmesan cheese and chopped fresh parsley for added flavor.

Tips for Picky Eaters:

• Cheese: If your picky eater loves cheese, sprinkle extra Parmesan on top or even stir in some mozzarella for a cheesy twist.
• Veggie Boost: Sneak in some finely chopped vegetables (like carrots, spinach, or zucchini) into the marinara sauce to add extra nutrients without being too noticeable.
• Gluten-Free Option: Use gluten-free pasta for those with dietary preferences or restrictions.

This dish is versatile, simple, and a great way to get a quick and satisfying meal on the table!

Ingredients:

• For the Scrambled Eggs:
  • 6 large eggs
  • 2 tbsp milk or cream (optional for creamier eggs)
  • Salt and pepper to taste
  • 1 tbsp butter or oil for cooking
• For the Bacon:
  • 6-8 slices of bacon (or more depending on preference)
• For the Toast:
  • 4 slices of your favorite bread (whole wheat, white, or gluten-free)
  • Butter or jam for spreading

Instructions:

1. Cook the Bacon:
   • Heat a skillet over medium heat. Add the bacon strips and cook for about 3-5 minutes per side, or until crispy. Remove from the skillet and drain on paper towels. Set aside.
2. Make the Scrambled Eggs:
   • In a bowl, whisk the eggs with the milk or cream (if using) and season with salt and pepper.
   • Heat a non-stick skillet over medium-low heat and melt the butter or heat the oil.
   • Pour in the eggs and gently stir with a spatula, pushing the eggs from the edges to the center as they cook. Continue cooking until scrambled and just set—be careful not to overcook them.
3. Toast the Bread:
   • While the eggs are cooking, toast the bread in a toaster or on a griddle.
   • Once toasted, spread butter or jam if desired.
4. Assemble the Plate:
   • Serve the scrambled eggs alongside crispy bacon and toast.

Tips for Picky Eaters:

• Add Cheese: Stir in some shredded cheese (like cheddar or mozzarella) into the scrambled eggs for extra flavor.
• Veggie Boost: For a little extra nutrition, sauté some spinach, tomatoes, or bell peppers and fold them into the eggs.
• Toast Variety: Experiment with different types of bread or spread options—try avocado toast or a dollop of peanut butter for a fun twist.

This simple meal is sure to be a hit with everyone, and it’s a fun way to break away from the usual dinner routine!

Ingredients:

• 2 cups cooked chicken (shredded or diced)
• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 4 large flour tortillas
• 1 tbsp olive oil or butter (for cooking)
• Optional fillings:
  • Sautéed onions, bell peppers, or tomatoes
  • Jalapeños for a bit of heat
  • Fresh cilantro or lime for garnish
  • Sour cream or guacamole for dipping

Instructions:

1. Prepare the Chicken:
   • If using leftover chicken, shred or chop it into small pieces. If starting with raw chicken, cook it thoroughly, season with your favorite spices (like cumin, garlic powder, or chili powder), and shred it after cooling slightly.
2. Assemble the Quesadillas:
   • Lay one tortilla flat on a clean surface. Sprinkle a generous amount of cheese on one half of the tortilla, then top with an even layer of the shredded chicken. Add any additional fillings (like sautéed veggies or jalapeños) and a bit more cheese on top to help everything stick together.
   • Fold the tortilla in half, pressing down gently to secure the filling inside.
3. Cook the Quesadillas:
   • Heat a large skillet over medium heat and add the olive oil or butter.
   • Place the quesadilla in the skillet and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese has melted inside.
   • Repeat with the remaining tortillas.
4. Serve:
   • Slice the quesadillas into wedges and serve with sour cream, guacamole, or salsa for dipping. Garnish with fresh cilantro or a squeeze of lime for extra flavor.

Tips for Customization:

• Spicy Kick: Add some diced jalapeños or a drizzle of hot sauce inside the quesadilla before folding.
• Veggie Boost: Sauté bell peppers, onions, or even spinach for added flavor and nutrition.
• Different Cheese: Mix up the cheese—try using pepper jack for a spicy twist or a creamy blend like Monterey Jack and cheddar.

These chicken quesadillas are a go-to meal for busy nights or whenever you need something tasty and satisfying. Enjoy!

Ingredients:

• 4 pita breads or flatbreads (as the pizza base)
• 1 cup pizza sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• Toppings of your choice:
  • Sliced pepperoni, sausage, or ham
  • Sliced bell peppers, mushrooms, onions, or olives
  • Fresh basil or arugula for garnish
  • Crushed red pepper flakes for a bit of heat
  • Any other favorite veggies or meats

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Pizzas:
   • Place the pita breads or flatbreads on the baking sheet.
   • Spread a thin layer of pizza sauce over each base. Be sure to leave a small border around the edges for the crust.
   • Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
3. Add Toppings:
   • Let everyone top their personal pizza with their favorite toppings. You can do a variety of options like pepperoni, veggies, and extra cheese to make it customizable.
   • If you prefer a crispy crust, you can drizzle a little olive oil on the edges before baking.
4. Bake the Pizzas:
   • Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the cheese is melted and bubbly, and the crust is golden and crispy.
5. Serve:
   • Remove the pizzas from the oven and let them cool slightly before cutting them into wedges. Garnish with fresh basil or a sprinkle of crushed red pepper flakes for extra flavor.

Tips for Customization:

• Create a Pizza Bar: Set up a toppings station with a variety of ingredients so everyone can build their own pizza.
• Gluten-Free Option: Use gluten-free pita bread or flatbreads for a gluten-free version.
• Add a Twist: Try adding a drizzle of balsamic glaze or ranch dressing on top for a unique flavor.

Personal pizzas are a fun, quick, and easy way to get dinner on the table when you’re short on time. Plus, everyone gets to enjoy their favorite pizza combination! Enjoy!

This Grilled Chicken Caesar Salad is a perfect balance of fresh greens, savory grilled chicken, and creamy dressing. It’s light yet satisfying and customizable to suit even picky eaters.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• ½ cup Caesar dressing (or swap for your preferred dressing, like ranch or balsamic)
• ¼ cup grated Parmesan cheese
• Croutons (optional, or use a gluten-free option)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges (optional, for extra zest)

Instructions:

1. Prepare the Chicken:
   • Preheat your grill or stovetop grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
   • Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.
   • Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into strips.
2. Prepare the Salad:
   • In a large bowl, toss the chopped romaine lettuce with Caesar dressing. If you’re swapping out the dressing, mix in your choice of dressing until the lettuce is well-coated.
3. Assemble the Salad:
   • Top the dressed lettuce with the grilled chicken slices. Sprinkle with grated Parmesan cheese and add croutons, if desired.
4. Serve:
   • Serve the salad immediately, optionally garnished with a squeeze of lemon for an extra burst of freshness.

Tips for Customization:

• Dressing Swap: If your picky eater doesn’t like Caesar dressing, try using ranch, blue cheese, or a simple olive oil and vinegar mix.
• Add-ins: You can add other ingredients like cherry tomatoes, cucumbers, or avocados for extra flavor and texture.
• Make it a Wrap: For a different spin, you can roll the salad and chicken into a wrap using a whole wheat or spinach tortilla.

This Grilled Chicken Caesar Salad is a light yet hearty meal that’s perfect for a quick dinner and easy to customize based on your family’s preferences!

Ingredients:

• 2 cups elbow macaroni (or any pasta shape you prefer)
• 2 cups shredded sharp cheddar cheese
• 1 cup milk (whole milk or 2% works best)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• ½ teaspoon garlic powder (optional)
• ½ teaspoon mustard powder (optional)
• Cooked bacon (optional, crumbled)
• Cooked veggies (optional, such as peas, broccoli, or spinach)

Instructions:

1. Cook the Macaroni:
   • Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions (usually 7-8 minutes), then drain and set aside.
2. Make the Cheese Sauce:
   • In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it forms a smooth paste (this is your roux).
   • Slowly whisk in the milk, making sure to break up any lumps. Cook for 3-4 minutes, stirring constantly, until the mixture thickens slightly.
   • Add the shredded cheddar cheese and stir until the cheese is completely melted and the sauce is smooth. Season with salt, pepper, garlic powder, and mustard powder (if using).
3. Combine and Serve:
   • Add the cooked macaroni back into the pot and stir until the pasta is fully coated with the cheesy sauce.
   • If you’re adding any extra ingredients like bacon or vegetables, mix them in now.
4. Serve:
   • Serve the mac and cheese as is, or top with a little extra shredded cheese and a sprinkle of freshly ground black pepper.

Tips for Customization:

• Add-ins: To sneak in some veggies, try adding peas, steamed broccoli, or finely chopped spinach, but only if your picky eater will tolerate them.
• Bacon: Crumbled cooked bacon is a tasty addition for extra flavor, but feel free to skip it if your family prefers a simpler dish.
• Make it Creamier: For an ultra-creamy version, you can swap half of the milk for heavy cream.

Macaroni and cheese is always a hit, and with this easy recipe, you can have dinner ready in no time!

Ingredients:

• 1 lb ground turkey (lean or regular)
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon onion powder (optional)
• 1 tablespoon fresh or dried parsley (optional)
• 1 tablespoon olive oil (for cooking)
• Burger buns (optional: toasted)
• Toppings (lettuce, tomato, cheese, ketchup, or mustard)

Instructions:

1. Prepare the Patties:
   • In a bowl, combine the ground turkey with salt, pepper, garlic powder, onion powder, and parsley. If your picky eater prefers smoother burgers, use a food processor to blend the ingredients until you reach the desired texture.
   • Form the mixture into 4 patties, making a small indent in the center of each to prevent them from puffing up while cooking.
2. Cook the Burgers:
   • Heat the olive oil in a skillet or on a grill pan over medium heat.
   • Add the patties and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C), ensuring the turkey is fully cooked through.
3. Assemble the Burgers:
   • Place the cooked turkey patties on buns, and add your desired toppings. Lettuce, tomato, cheese, and a bit of ketchup or mustard are classic options.
4. Serve:
   • Serve the turkey burgers with a side of roasted potatoes, a salad, or even a simple side of veggies.

Tips for Picky Eaters:

• Smoother Texture: If your eater is sensitive to texture, use a food processor to create smoother patties. You can also mix in finely grated veggies like carrots or zucchini to add moisture without changing the texture too much.
• Toppings: Let them customize their burger with different toppings, allowing them to choose what they like.

Turkey burgers are quick, healthy, and versatile—perfect for a simple weeknight dinner!

Ingredients:

• 6 large eggs
• 1/2 cup milk (any type)
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1/2 cup diced zucchini (optional)
• 1/2 cup spinach or kale (optional)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• Salt and pepper to taste
• Fresh herbs (parsley, basil, or chives) for garnish (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Cook the Veggies:
   Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and any other veggies you’re using (like zucchini or spinach). Cook for about 5-7 minutes until they’re softened.
3. Prepare the Egg Mixture:
   In a bowl, whisk together the eggs and milk. Season with salt and pepper. Stir in half of the shredded cheese.
4. Combine:
   Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine, then let it cook for another 2-3 minutes on the stovetop to set the edges.
5. Bake:
   Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the eggs are set and the top is slightly golden.
6. Serve:
   Once the frittata is done, sprinkle the remaining cheese over the top and let it melt for a couple of minutes. Garnish with fresh herbs if desired, and slice it up!

Tips for Picky Eaters:

• Veggie Options: Use veggies your family enjoys, such as mushrooms, tomatoes, or peas. If you’re trying to sneak in new veggies, finely chop or grate them to blend in with the eggs.
• Cheese: Choose a mild cheese if your picky eater doesn’t like strong flavors.
• Serve with Sides: Pair with a slice of toast or a simple fruit salad to balance the meal.

This veggie and cheese frittata is flexible, quick, and sure to be a hit with everyone!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1/2 cup dry white wine (or chicken broth for a non-alcoholic version)
• Juice of 1 lemon
• Zest of 1 lemon (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 lb spaghetti (or your preferred pasta)
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, reserving 1/2 cup of pasta water for later.
2. Prepare the Shrimp:
   While the pasta cooks, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the Scampi Sauce:
   In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Deglaze the Pan:
   Pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 2-3 minutes, allowing the sauce to reduce slightly. Add the lemon zest and any reserved pasta water, then stir to combine.
5. Combine Shrimp and Pasta:
   Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked pasta and toss everything together to coat the pasta in the delicious garlic-lemon sauce.
6. Serve:
   Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese if desired. Serve with garlic bread or a side salad.

Tips for a Perfect Shrimp Scampi:

• Shrimp: Be sure not to overcook the shrimp; they cook quickly and can become tough if left in the pan for too long.
• Pasta Water: The starchy pasta water helps thicken the sauce and make it cling to the pasta. Don’t forget to reserve a little before draining your pasta!
• Wine Substitute: If you prefer not to use wine, chicken broth is a great substitute to keep the dish flavorful.

This shrimp scampi is bursting with flavor, and its quick preparation makes it ideal for busy nights when you need a delicious meal in a hurry!

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, sliced into wedges
• Tortillas (flour or corn)
• Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it for easy cleanup.
2. Prepare the Chicken and Veggies:
   Slice the chicken into thin strips. Cut the bell peppers and onion into thin slices as well. Place the chicken, bell peppers, and onions on the baking sheet.
3. Season the Ingredients:
   Drizzle olive oil over the chicken and vegetables. In a small bowl, mix the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Sprinkle this spice mix over the chicken and veggies, then toss everything together to coat evenly.
4. Bake:
   Spread the chicken and veggies into an even layer on the baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender, stirring halfway through for even cooking.
5. Serve:
   Warm the tortillas in the oven for a few minutes or on a skillet. Once the chicken and veggies are ready, squeeze lime wedges over the top for extra flavor. Serve the chicken and veggies in tortillas and top with your favorite toppings like sour cream, guacamole, salsa, shredded cheese, and cilantro.

Tips for the Perfect Sheet Pan Fajitas:

• Customizing: Feel free to swap the veggies based on what your picky eater enjoys. You can add mushrooms, zucchini, or even corn if that’s preferred.
• Chicken Substitutes: You can also use chicken thighs for a juicier, more flavorful result, or even shrimp if you’re looking for a quick alternative.
• Add Heat: For a spicy kick, toss in some sliced jalapeños or add a pinch of cayenne pepper to the seasoning mix.

This one-pan chicken fajitas recipe is not only easy and quick, but it’s also a healthy and customizable dinner option that can be adapted for any taste! Enjoy!

Ingredients:

• 1 package of store-bought meatballs (or homemade meatballs)
• 1 jar of marinara sauce (or homemade sauce)
• 4 sub rolls (hoagie rolls or baguettes)
• 1 1/2 cups shredded mozzarella cheese (or provolone, if preferred)
• Fresh basil (optional, for garnish)
• Olive oil (optional, for brushing the rolls)

Instructions:

1. Heat the Meatballs:
   In a large saucepan, heat the marinara sauce over medium heat. Add the meatballs and simmer for about 10-15 minutes until they’re heated through and have absorbed some of the sauce. If you’re using homemade meatballs, cook them beforehand and then add them to the sauce.
2. Prepare the Sub Rolls:
   Preheat the oven to 375°F (190°C). Slice the sub rolls lengthwise, but don’t cut all the way through—leave them hinged. Optionally, brush the inside of the rolls with a bit of olive oil for added flavor and crunch.
3. Assemble the Subs:
   Place a few meatballs inside each sub roll. Spoon some marinara sauce over the meatballs, ensuring each sandwich is nicely covered.
4. Add the Cheese:
   Top each sandwich with a generous amount of shredded mozzarella cheese (or provolone if you prefer).
5. Bake the Subs:
   Place the assembled subs on a baking sheet and bake for about 10 minutes, or until the cheese is melted and bubbly, and the rolls are lightly toasted.
6. Serve:
   Once the cheese is melted and golden, remove the subs from the oven. Optionally, garnish with fresh basil or parsley for an extra burst of flavor.

Tips:

• Make It Your Own: Add sautéed onions, peppers, or mushrooms to your subs for extra flavor and texture.
• Meatball Variations: If you’re making your own meatballs, you can use a mix of ground beef, pork, or turkey to suit your preferences.
• Spicy Kick: Add a few red pepper flakes to the sauce for a bit of heat.

This easy and delicious meal is perfect for busy nights or when you want a comforting, hearty sandwich. Enjoy!

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 sandwich buns (brioche, whole wheat, or your choice)
• Olive oil (for grilling)
• Salt and pepper, to taste
• Optional toppings: lettuce, tomato, cheese, pickles, avocado, onions, mustard, mayonnaise, or your favorite sauce

Instructions:

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper on both sides. You can also add a little garlic powder, paprika, or other spices if desired.
2. Grill the Chicken:
   Heat a grill or grill pan over medium heat. Drizzle a little olive oil to prevent the chicken from sticking. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
3. Toast the Buns (Optional):
   While the chicken is grilling, slice the sandwich buns and toast them on the grill or in a pan for a few minutes until they are golden brown and slightly crispy.
4. Assemble the Sandwiches:
   Once the chicken is fully cooked, remove it from the grill and let it rest for a minute before slicing it thinly or leaving it whole, depending on your preference. Place the chicken on the bottom half of each toasted bun.
5. Add Toppings:
   Layer your favorite toppings on top of the chicken. Some popular options include:
   • Lettuce, tomato, and cheese for a classic combo.
   • Sliced avocado and red onion for a fresh, creamy touch.
   • A dollop of mayonnaise, mustard, or a drizzle of BBQ sauce for extra flavor.
6. Serve:
   Place the top bun on the sandwich, cut it in half if you like, and serve immediately. Enjoy with some crispy fries or a simple side salad!

Customization Tips:

• Cheese Options: Try adding cheddar, Swiss, provolone, or even mozzarella for a cheesy twist.
• Extra Flavor: Use grilled or caramelized onions, pickles, or a tangy aioli for added depth of flavor.
• Healthy Twist: Skip the mayo and use hummus or Greek yogurt for a healthier option.

This grilled chicken sandwich recipe is perfect for busy evenings, and the customizable toppings ensure it’ll be a hit with picky eaters!

Ingredients:

• 2 cups of pasta (rotini, penne, or bowtie work well)
• 1 cup of diced veggies (cucumbers, bell peppers, cherry tomatoes, red onions, or olives)
• 1 cup of cheese (mozzarella, cheddar, or feta are great choices)
• 1/4 cup of dressing (Italian, ranch, or a homemade vinaigrette)
• Salt and pepper, to taste
• Optional: fresh herbs (basil, parsley), croutons, or cooked chicken for added protein

Instructions:

1. Cook the Pasta:
   Boil a pot of salted water and cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down quickly.
2. Prepare the Veggies:
   While the pasta is cooking, chop your veggies into bite-sized pieces. You can include whatever your family likes—cucumbers, bell peppers, and cherry tomatoes are all great choices.
3. Mix Ingredients:
   In a large bowl, combine the cooked pasta, chopped veggies, and cheese. If you’re adding protein, such as cooked chicken or even tuna, toss that in as well.
4. Add Dressing:
   Pour the dressing over the pasta salad and mix everything together. You can use a store-bought dressing or make your own with olive oil, vinegar, and seasonings. Taste and add salt, pepper, or extra dressing as needed.
5. Serve or Chill:
   Serve immediately, or refrigerate for 30 minutes to allow the flavors to blend and the pasta salad to chill. It’s even better the next day as leftovers!

Customization Tips:

• Cheese Options: Swap mozzarella for feta or cheddar, or use a combination for extra flavor.
• Veggies: Add or skip veggies based on your family’s preferences. Roasted vegetables or artichoke hearts can add a gourmet touch.
• Protein Additions: Add grilled chicken, ham, or even hard-boiled eggs for extra protein.
• Herbs and Spices: Fresh herbs like basil or parsley can elevate the flavor. A sprinkle of red pepper flakes can add some heat if desired.

Pasta salad is perfect for a busy weeknight or as a side dish for picnics and BBQs. It’s versatile, easy to make, and loved by even picky eaters!

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning (or homemade taco seasoning)
• 1/2 cup water
• 8 taco shells (soft or hard)
• Toppings: shredded cheese, salsa, sour cream, lettuce, diced tomatoes, onions, jalapeños (optional)

Instructions:

1. Cook the Beef:
   In a skillet over medium heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
2. Add Taco Seasoning:
   Stir in the taco seasoning and water. Let it simmer for about 5 minutes, stirring occasionally, until the beef is fully coated and the sauce thickens.
3. Prepare Taco Shells:
   While the beef is cooking, warm the taco shells according to the package instructions (either in the oven or microwave).
4. Assemble the Tacos:
   Spoon the seasoned beef into the taco shells. Add your desired toppings, such as shredded cheese, salsa, sour cream, lettuce, diced tomatoes, and onions.
5. Serve:
   Serve immediately, and enjoy your tasty, customizable beef tacos!

Customization Tips:

• Taco Shells: Use soft tortillas for a more flexible option or hard shells for that classic crunch.
• Toppings: Feel free to mix up the toppings—guacamole, sliced avocado, shredded lettuce, or chopped cilantro are great additions.
• Seasoning: If you prefer a milder flavor, adjust the amount of taco seasoning or skip the jalapeños. You can also make your own seasoning mix with chili powder, cumin, garlic powder, and paprika.
• Add Protein: You can substitute the beef with ground turkey or chicken if desired.

Beef tacos are quick, easy, and always a crowd-pleaser. Perfect for a simple weeknight meal or Taco Tuesday!

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 12 oz fettuccine pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 2 cloves garlic, minced
• Fresh parsley (optional, for garnish)

Instructions:

1. Cook the Chicken:
   Heat olive oil in a skillet over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes per side until golden and cooked through. Remove from the pan, let it rest for a few minutes, then slice into strips or bite-sized pieces.
2. Cook the Pasta:
   While the chicken cooks, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, then drain and set aside.
3. Make the Alfredo Sauce:
   In the same skillet used to cook the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, stirring occasionally, and let it simmer for 3-4 minutes until slightly thickened.
4. Add Parmesan:
   Slowly stir in the grated Parmesan cheese, allowing it to melt into the sauce. Continue stirring until the sauce is smooth and creamy. Season with salt and pepper to taste.
5. Combine Pasta and Chicken:
   Add the cooked fettuccine to the sauce, tossing to coat. Gently mix in the cooked chicken pieces.
6. Serve:
   Serve the Chicken Alfredo immediately, garnished with fresh parsley if desired.

Customization Tips:

• Vegetarian Version: You can skip the chicken and make it a classic Alfredo pasta with just the creamy sauce.
• Extra Veggies: If you want to sneak in some vegetables, add sautéed spinach or steamed broccoli for extra color and nutrition.
• Cheese Variety: For a richer flavor, add a little mozzarella or cream cheese into the sauce.

Chicken Alfredo is a quick and satisfying dish that’s sure to please even the pickiest eaters. With creamy cheese and tender chicken, it’s a family favorite!

Ingredients:

• 1 lb ground beef or turkey
• Salt and pepper, to taste
• 6 small slider buns
• 6 slices of cheese (cheddar, American, or your favorite)
• Pickles, lettuce, and other toppings of choice (tomatoes, onions, mustard, ketchup, etc.)
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Prepare the Patties:
   • In a bowl, season the ground beef or turkey with salt and pepper. Divide the mixture into 6 portions and shape them into small, round patties that are about the size of your slider buns.
2. Cook the Sliders:
   • Heat a skillet or griddle over medium-high heat and add the olive oil. Place the patties on the skillet and cook for about 3-4 minutes per side until they are browned and cooked through (internal temperature should reach 165°F if using turkey).
3. Add Cheese:
   • When the patties are nearly done, place a slice of cheese on top of each patty and let it melt while the patties finish cooking.
4. Assemble the Sliders:
   • Lightly toast the slider buns in the skillet if desired. Place each cheesy patty on the bottom half of a bun, then top with pickles, lettuce, and any other toppings your family prefers.
5. Serve:
   • Place the top bun on and serve the sliders with your favorite side, such as fries, chips, or a simple salad.

Customization Tips:

• Vegetarian Version: Use veggie patties or black bean patties instead of beef or turkey for a vegetarian-friendly option.
• Toppings: Go classic with cheese, pickles, and ketchup, or get creative with avocado, sautéed onions, or BBQ sauce.
• Bun Options: Swap out traditional buns for whole grain or gluten-free options for a healthier alternative.

Homemade sliders are easy to make, and everyone can enjoy their own customized mini-burger! They’re fun for both kids and adults, and the perfect option for a quick and tasty meal.

Ingredients:

• 2 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon sesame oil or vegetable oil
• 1 cup bell peppers (any color), thinly sliced
• 1 cup carrots, julienned or thinly sliced
• 1 cup broccoli florets
• 1/2 cup snow peas or green beans
• 1 small onion, thinly sliced
• 2-3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or brown sugar (optional, for a touch of sweetness)
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• Sesame seeds (optional for garnish)

Instructions:

1. Prepare the Rice:
   • Cook the rice according to package instructions. Set aside to cool slightly while you prepare the stir-fry.
2. Cook the Vegetables:
   • Heat the sesame oil (or vegetable oil) in a large skillet or wok over medium-high heat.
   • Add the onion, garlic, and ginger (if using), and cook for about 1-2 minutes until fragrant.
   • Add the bell peppers, carrots, broccoli, and snow peas. Stir-fry the vegetables for 5-7 minutes, or until they are tender but still crisp. Stir occasionally to ensure even cooking.
3. Make the Sauce:
   • In a small bowl, mix the soy sauce and honey or brown sugar (if using). Add this sauce to the cooked vegetables and stir well to coat.
4. Assemble the Stir-Fry:
   • Add the cooked rice to the skillet with the veggies and stir to combine. Cook for an additional 2-3 minutes, letting the rice absorb some of the sauce and warm up.
5. Serve:
   • Serve the veggie stir-fry over a bed of rice and garnish with sesame seeds if desired.

Customization Tips:

• Protein Add-ins: Add cooked chicken, shrimp, or tofu to make the stir-fry more filling.
• Veggies: Feel free to swap in other veggies based on your family’s preferences, such as zucchini, mushrooms, or spinach.
• Sauce Variations: For a sweeter stir-fry, add a bit more honey or soy sauce. For a spicier version, drizzle in some sriracha or chili flakes.

This veggie stir-fry is an easy way to turn vegetables into a meal that’s both quick and flavorful, and you can adjust the ingredients to suit your picky eater’s taste!

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup long-grain white rice (uncooked)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1 1/2 cups chicken broth (or water)
• 1 cup shredded cheddar cheese (optional, for topping)
• 1/2 cup frozen peas (optional)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil or butter (for greasing the pan)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
2. Prepare the Casserole:
   • In a large mixing bowl, combine the cooked chicken, uncooked rice, cream of mushroom soup, chicken broth, garlic powder, onion powder, and frozen peas (if using). Season with salt and pepper to taste.
   • Stir everything together until well combined.
3. Assemble the Casserole:
   • Transfer the chicken and rice mixture to the prepared baking dish and spread it out evenly.
   • If you’re using cheese, sprinkle the shredded cheddar cheese on top of the casserole.
4. Bake:
   • Cover the casserole with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the rice is tender and the casserole is hot and bubbly.
5. Optional Step (For a Crispy Topping):
   • Remove the foil during the last 10-15 minutes of baking to allow the cheese to melt and turn golden brown.
6. Serve:
   • Let the casserole cool for a few minutes before serving. Enjoy!

Customization Tips:

• Vegetable Add-ins: Add other vegetables like diced carrots, broccoli, or mushrooms to the casserole for extra flavor and nutrition.
• Creamy Variations: For a richer casserole, mix in some sour cream or shredded cheese into the rice mixture before baking.
• Protein Substitutes: You can also use rotisserie chicken or leftover cooked chicken to save time.

This easy Chicken and Rice Casserole is a great go-to meal for busy nights, and it’s versatile enough to cater to a variety of tastes!

Ingredients:

• 2-3 tilapia fillets (or another mild white fish like cod)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 8 small soft tortillas (corn or flour)

For the Slaw:

• 1 1/2 cups shredded cabbage (or a pre-made slaw mix)
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar or lime juice
• 1 teaspoon honey or sugar
• Salt and pepper to taste

Optional Toppings:

• Fresh cilantro (chopped)
• Lime wedges
• Salsa or pico de gallo
• Avocado slices

Instructions:

1. Prepare the Fish:
   • Pat the tilapia fillets dry with paper towels. Cut the fillets into smaller strips if desired for taco-sized portions.
   • In a small bowl, mix together the garlic powder, cumin, paprika, salt, and pepper. Sprinkle the seasoning mixture over the fish fillets.
   • Heat olive oil in a skillet over medium heat. Add the seasoned fish fillets and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Remove from heat.
2. Make the Slaw:
   • In a bowl, combine the shredded cabbage (or slaw mix), mayonnaise, apple cider vinegar (or lime juice), honey, salt, and pepper. Mix until well combined.
   • Adjust the seasoning by adding more vinegar or lime juice if you like a tangier slaw.
3. Assemble the Tacos:
   • Warm the tortillas in a dry skillet or microwave for about 20-30 seconds.
   • Place a few pieces of the cooked fish on each tortilla, then top with a generous amount of the tangy slaw.
4. Add Toppings:
   • For extra flavor, garnish with fresh cilantro, a squeeze of lime, and any other toppings like salsa, avocado slices, or a dash of hot sauce if desired.
5. Serve:
   • Serve the fish tacos immediately with extra lime wedges on the side.

Customization Tips:

• Fish Options: You can substitute tilapia with other mild fish like cod, haddock, or even shrimp for variety.
• Taco Sauce: If your family prefers a creamy sauce, drizzle a little ranch dressing or a cilantro-lime crema on top of the tacos.
• Slaw Variations: Add in other veggies like shredded carrots or red onion for extra crunch and flavor in the slaw.

These fish tacos are light, fresh, and full of flavor—perfect for a weeknight dinner that even picky eaters might enjoy!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups breadcrumbs (preferably Italian-style)
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Prep the Chicken:
   • Preheat the oven to 375°F (190°C).
   • Season both sides of the chicken breasts with salt and pepper.
   • Set up a breading station: In one shallow dish, place the flour. In another, beat the eggs. In a third dish, mix the breadcrumbs and grated Parmesan cheese.
2. Bread the Chicken:
   • Dredge each chicken breast in the flour, coating it evenly, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to make sure it sticks.
3. Cook the Chicken:
   • Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes per side, or until golden brown and crispy. The chicken doesn’t need to be fully cooked through at this point since it will finish cooking in the oven.
4. Assemble the Chicken Parmesan:
   • Transfer the browned chicken breasts to a baking dish. Spoon marinara sauce over each piece of chicken and top with shredded mozzarella cheese.
5. Bake:
   • Bake the chicken in the preheated oven for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
6. Garnish and Serve:
   • Garnish with fresh basil or parsley, if desired, and serve immediately with a side of pasta, garlic bread, or a simple green salad.

Customization Tips:

• Sauce: If your picky eater prefers a different sauce, you can swap out marinara for a creamy Alfredo sauce.
• Cheese: You can mix in some provolone cheese along with mozzarella for extra flavor.
• Breadcrumbs: For an extra crunchy texture, try using panko breadcrumbs instead of regular breadcrumbs.

Chicken Parmesan is an easy, flavorful dish that brings together the best of crispy, cheesy, and saucy flavors, making it a perfect meal for any night of the week!

These Cheese and Veggie Stuffed Pitas are a quick and customizable meal that’s perfect for picky eaters. With the option to load them with cheese and a selection of veggies, they’re both tasty and healthy. You can toast them for a crispy finish or leave them soft—either way, they’re sure to satisfy!

Ingredients:

• 4 whole wheat pita pockets
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/2 cup diced bell peppers (optional)
• 1/2 cup diced cucumbers (optional)
• 1/4 cup diced tomatoes (optional)
• 1/4 cup sliced olives (optional)
• 1/4 cup shredded carrots (optional)
• 1 tablespoon olive oil (if toasting)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:
   • If you’re toasting the pitas, preheat your oven to 375°F (190°C).
2. Prepare the Veggies (Optional):
   • Dice or slice your chosen veggies (bell peppers, cucumbers, tomatoes, olives, carrots). If your picky eater is particular about textures, you can also leave out certain veggies or choose only the ones they like.
3. Stuff the Pitas:
   • Cut each pita in half to create pockets. Carefully open the pockets and stuff each one with a generous amount of shredded cheese and the veggies (if using).
   • If you’re just using cheese, simply stuff the pita with cheese and skip the veggies.
4. Toast the Pitas (Optional):
   • If you prefer a crispy pita, brush each stuffed pita with a little olive oil on the outside.
   • Place the stuffed pitas on a baking sheet and bake for about 8-10 minutes, or until the cheese is melted and the pita is golden and crispy.
5. Serve:
   • Once done, remove from the oven, slice, and serve immediately. You can also serve them with a side of dip like hummus or yogurt if desired.

Customization Tips:

• Cheese Variety: You can mix different types of cheese for added flavor, such as cheddar, mozzarella, or even a little feta for a Mediterranean twist.
• Veggie Choices: Customize the veggies based on what your family enjoys. Try spinach, shredded zucchini, or avocado if they’re open to more options.
• Herbs and Spices: Add a pinch of dried oregano, basil, or garlic powder for an extra burst of flavor.

These Cheese and Veggie Stuffed Pitas are perfect for a light lunch or dinner, and they can be tailored to fit your picky eater’s preferences!

A classic BLT sandwich is a go-to meal that’s simple, satisfying, and perfect for picky eaters. The crispy bacon, fresh lettuce, and juicy tomatoes come together for a delicious combination that everyone will love. Pair with chips or a side salad for a complete meal!

Ingredients:

• 8 slices of bacon
• 4 slices of your favorite bread (whole wheat, white, or sourdough)
• 1 cup lettuce (iceberg or romaine works well)
• 2 ripe tomatoes, sliced
• Mayonnaise (optional, or swap with mustard for a twist)
• Salt and pepper to taste

Instructions:

1. Cook the Bacon:
   • In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes per side. Once cooked, place the bacon on a paper towel-lined plate to drain excess fat.
2. Toast the Bread:
   • While the bacon cooks, toast your slices of bread to your desired level of crispiness.
3. Assemble the Sandwich:
   • Spread a thin layer of mayonnaise (or mustard) on one side of each slice of toasted bread.
   • Layer the cooked bacon, fresh lettuce, and sliced tomatoes on one slice of bread. Season the tomatoes with a pinch of salt and pepper for extra flavor.
4. Complete the Sandwich:
   • Top with the second slice of toasted bread. Press down lightly to hold everything together.
5. Serve:
   • Slice the sandwich in half diagonally for an easy-to-eat treat. Serve with chips, a pickle, or a light side salad for a balanced meal.

Customization Tips:

• Extra Toppings: Add avocado slices, cheese, or a fried egg for extra richness.
• Bread Options: Experiment with different types of bread like ciabatta, brioche, or gluten-free for a twist on the classic.
• Veggie Variations: If your picky eater prefers, you can swap the tomatoes for sliced cucumbers or even omit them entirely.

BLT sandwiches are perfect for a quick lunch or dinner, and they’re easily customizable to suit everyone’s tastes!

Baked ziti is the ultimate comfort food—simple to prepare and always a crowd-pleaser. With just pasta, marinara sauce, and cheese, you can make a satisfying meal without a lot of effort. It’s hearty, cheesy, and perfect for busy weeknights.

Ingredients:

• 1 lb ziti pasta (or any short pasta)
• 4 cups marinara sauce (store-bought or homemade)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil (optional)
• 1 tsp garlic powder (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Cook the Pasta:
   • Preheat the oven to 375°F (190°C).
   • Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Cheese Mixture:
   • In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, Parmesan, garlic powder, dried basil, salt, and pepper. Stir until well combined.
3. Assemble the Dish:
   • In a large baking dish (9×13 inches works well), spread 1 cup of marinara sauce on the bottom.
   • Add the cooked ziti pasta on top of the sauce, then pour the remaining marinara sauce over the pasta.
   • Spread the ricotta cheese mixture evenly over the top, then sprinkle with the remaining mozzarella cheese.
4. Bake:
   • Cover the baking dish with aluminum foil and bake for 20-25 minutes.
   • Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
5. Serve:
   • Let the baked ziti cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Customization Tips:

• Meat Option: You can add cooked ground beef, sausage, or meatballs to the sauce for extra protein.
• Veggies: Toss in some sautéed spinach, mushrooms, or bell peppers for a veggie-packed version.
• Cheese Variety: Try swapping out some mozzarella for provolone or adding a layer of Parmesan for extra flavor.

Baked ziti is a foolproof dinner that’s easy to prepare and sure to satisfy the whole family!

Tuna salad is a quick, protein-packed meal that can be customized to suit picky eaters. It’s perfect for a light lunch or dinner and can be served on its own, in a sandwich, or as a wrap. The combination of tuna, mayo, and your choice of veggies is both satisfying and versatile.

Ingredients:

• 2 cans (5 oz each) tuna in water or oil, drained
• 1/4 cup mayonnaise (or more to taste)
• 1 tbsp Dijon mustard (optional)
• 1/2 cup diced celery
• 1/4 cup diced onion (optional)
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)
• 1-2 hard-boiled eggs, chopped (optional)
• Lettuce, for serving
• Bread, crackers, or wraps for serving

Instructions:

1. Prepare the Tuna:
   • Drain the tuna well and place it in a large bowl.
2. Mix the Salad:
   • Add the mayonnaise, Dijon mustard (if using), lemon juice, and mix to combine.
   • Add the diced celery and onion, and stir to incorporate. If you’re using hard-boiled eggs, chop them and add to the mixture.
3. Season:
   • Taste and season with salt and pepper. You can also add a pinch of garlic powder or a splash of pickle juice for extra flavor.
4. Serve:
   • Serve the tuna salad on a bed of lettuce, in a sandwich, or in a wrap for an easy meal. You can also serve it alongside crackers or with some fresh vegetables for dipping.

Customization Tips:

• Veggies: You can add any veggies your picky eater likes, such as cucumber, bell pepper, or shredded carrots.
• Spicy Tuna Salad: For a little heat, add a few dashes of hot sauce or some diced jalapeños.
• Non-Mayo Version: Swap the mayonnaise for Greek yogurt or avocado for a healthier, creamy option.

Tuna salad is a simple, versatile meal that’s quick to make and easy to tweak based on taste preferences.

These grilled veggie wraps are a light, healthy, and customizable meal that can be adapted to suit different taste preferences, making them perfect for picky eaters. With the natural sweetness and smokiness from the grilled veggies, paired with your choice of cheese or hummus, these wraps are both satisfying and simple.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 bell pepper, sliced into strips
• 1 red onion, sliced into strips
• 1 eggplant, sliced into rounds (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 large whole wheat or flour tortillas
• 1/2 cup hummus (or cream cheese for a milder taste)
• 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
• Fresh herbs (optional), such as basil or parsley

Instructions:

1. Prepare the Veggies:
   • Preheat the grill or a grill pan over medium-high heat. Toss the zucchini, bell pepper, onion, and eggplant slices with olive oil, salt, and pepper.
2. Grill the Veggies:
   • Place the veggies on the grill or in the grill pan. Grill for about 4-5 minutes per side, or until tender and charred. Remove from the grill and set aside.
3. Assemble the Wraps:
   • Warm the tortillas slightly, either in a pan or microwave for 10-15 seconds.
   • Spread a thin layer of hummus or cream cheese on each tortilla.
   • Layer the grilled veggies in the center of the tortilla. Sprinkle with shredded cheese and fresh herbs, if desired.
4. Wrap and Serve:
   • Fold in the sides of the tortilla and roll it up tightly to form a wrap.
   • Slice in half, and serve immediately with a side of chips, a salad, or fresh fruit.

Customization Tips:

• Add Protein: For a heartier option, add grilled chicken, turkey, or a few chickpeas for extra protein.
• Spicy Kick: Drizzle a little hot sauce or add some pickled jalapeños for a spicy twist.
• Extra Veggies: If your picky eater enjoys other vegetables like mushrooms, spinach, or tomatoes, feel free to throw them on the grill as well.

Grilled veggie wraps are a quick, customizable meal that’s full of fresh flavors, and they can be easily tailored to meet your picky eater’s preferences!

Chili is a comforting, hearty dish that’s easy to customize based on your family’s preferences. You can make it as simple or as flavorful as you like. Whether you stick to a basic version with ground beef, beans, and tomatoes, or add some spice with chili powder and peppers, this meal is sure to satisfy.

Ingredients:

• 1 lb ground beef (or ground turkey for a lighter option)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans)
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth or water
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Optional toppings: sour cream, shredded cheese, green onions, or crushed tortilla chips

Instructions:

1. Cook the Ground Beef:
   • In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Sauté the Vegetables:
   • Add the diced onion and garlic to the pot and cook for 2-3 minutes, until softened and fragrant.
3. Add the Tomatoes and Beans:
   • Stir in the diced tomatoes (with juices), tomato paste, and drained beans. Mix everything together well.
4. Season the Chili:
   • Add the chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Stir to combine and let the spices toast for about 1 minute.
5. Simmer the Chili:
   • Pour in the beef broth (or water) and bring the chili to a simmer. Lower the heat and let it cook for 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together. Taste and adjust seasoning if needed.
6. Serve and Top:
   • Serve the chili hot in bowls with optional toppings such as sour cream, shredded cheese, green onions, or crushed tortilla chips for extra flavor and crunch.

Customization Tips:

• Beans: You can use any beans you prefer, such as black beans, pinto beans, or even chili beans.
• Vegetarian Option: Replace the ground beef with plant-based crumbles or extra beans and vegetables for a vegetarian chili.
• Heat: Adjust the spice level by adding more cayenne, jalapeños, or even some hot sauce if your family enjoys a spicier dish.
• Slow Cooker Option: After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours for a deeper, richer flavor.

Chili is a versatile, one-pot meal that can be easily tailored to suit picky eaters or adventurous palates alike!