Dinner this week – keeping it simple

It’s Monday so I pulled out the calendar and this is another hard week for dinner – it looks like we will not be able to have dinner all together until Friday (my husband and I are out one night, my 2 girls are out one night, and soccer on 3 of the weeknights)! That means I will have to pick out dinners that I can make in the afternoon and can be eaten room temperature or re-heated. Here is what I am thinking:

Monday: Burrito Bar for kids (I just sautee 1lb. ground turkey with some garlic and onion and add some mild salsa in the hot pan once the turkey is cooked through. Then I’ll set out rice, beans, shredded cheese, lettuce, and some flour tortillas and let the kids make their own. This all reheats well.)

Tuesday: Spanakopizza (This looks really good – store bought pizza dough topped with chicken, roasted peppers, feta cheese, spinach and topped with arugula – yum. Could be sketchy with kids – I’ll have to make a portion of the pizza without the red peppers to appease my picky eaters, sadly enough.)

Wednesday: Fish Tacos (my kids will at anything in a tortilla and fish seems to go over well).

(My son loved them, my daughter ate half of one under protest in a rush before soccer, my older daughter ate them but didn’t love them – wanted our usual ground turkey tacos.)

Thursday: Chicken Noodle Hold the Soup (my kids don’t like soup but they like chicken and noodles so this should be perfect for them).

(This was tough – the kids ate the chicken and the noodles – except my son who suddenly will only eat breaded chicken – tried to tell him it was the inside of the breaded chicken but no dice. Vegetables barely touched – my daughter shivered at the “warm carrots.”)

I’ll keep you posted on how these new recipes go over with my kids. Do you have any tips on meals that can be made ahead and reheated as needed? 

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Rachael Ray