Favorite Weeknight Meals

From a mom of two kids who juggles working outside the home and getting kids picked up from daycare and school, here are some of our favorite weeknight meals:

Rock and Roll Beef Wraps served with roasted sweet potato bites, apple slices and a glass of milk. This meal can be on the table in 30 minutes from start to finish! (recipe photo credit: Beef: It’s What’s for Dinner)

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Greek Chicken Pitas – Grilled chicken with romaine lettuce, tomatoes, cucumber, feta cheese and Greek dressing served inside a whole-grain pita. Serve with a side of fresh fruit and a glass of milk. Prep Ahead Tip: Grill your chicken over the weekend and cut vegetables ahead of time for an easy to assemble meal on busy nights!

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BBQ meatballs with cheesy broccoli orzo and fresh fruit. Prep Ahead Tip: Only make a mess once by making a large batch of meatballs and freeze for future meals. We like to use smaller meatballs for meatball subs or for spaghetti and meatballs. (recipe photo credit: Six Sisters Stuff)

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Breakfast for Dinner is always a favorite at our house and is quick to get on the table! Wondering how to get veggies in? Try including sautéed veggies with scrambled eggs and sausage. Diced bell peppers are a yummy addition! Wrap eggs in a flour tortilla for a breakfast burrito for dinner.

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BBQ pulled pork pizzas served with grapes. Assemble pizzas on refrigerated pizza dough, whole wheat tortillas or flat bread. Spread a thin layer of barbecue sauce on the crust, followed by pulled pork, sliced red onion, black beans and shredded cheese. Bake until golden brown. Sprinkle with cilantro before serving. Prep Ahead Tip: Cook a pork butt in the slow cooker to make pulled pork. Freeze pulled pork in 2 cup portions in freezer bags. Store in the freezer for up to 2-3 months. Grab a freezer bag out of the freezer the night before making this recipe to defrost in the refrigerator.

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Vegetable Beef Soup served with fruit and a glass of milk. Pour 6 cups of beef broth into a pot, add 1-2 cups ground hamburger or leftover roast meat, then add whatever vegetables you can find. Last time I made this soup I added frozen broccoli, corn and peas with fresh chopped spinach, diced bell peppers and onions. Prepare this the night ahead and then pull out the next night and put on the stove. Bring to a boil and add bulgur 20 minutes before you’re ready to serve. Don’t add the bulgur the night ahead as it will soak up the liquid.

Check out my tips for planning ahead for weeknight meals.