Here’s a collection of healthy, homemade “Back to School” weeknight dinner recipes that are perfect for busy families.  These meals are balanced, kid-friendly, and can be made in 30 minutes or less.  Prep tips included.

1. Sheet Pan Chicken Fajitas

Why it works: One pan, minimal cleanup, and everyone can build their own fajita.

Ingredients: 

– 1.5 lbs Chicken breast, sliced into strips

– 3 Bell peppers (red, yellow, green) sliced

– 1 large onion, sliced

– 2 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1/2 tsp garlic powder

salt and pepper to taste

– whole wheat tortillas

Prep Tip: Slice chicken and veggies ahead of time.  Store in a Zip-top bag with oil and seasonings.

Instructions: 

1. Preheat oven to 400 degrees.
2. In a large bowl, toss chicken, peppers, and onion with olive oil and spices.
3. Spread evenly on a large sheet pan.
4. Bake for 20-25 minutes or until chicken is cooked through.
5. Serve with warm tortillas and your favorite toppings like avocado, salsa, or Greek yogurt.

2. 20 Minute Turkey & Spinach Pasta

Why It Works: High-protein, veggie packed, and great for leftovers.

Ingredients: 

12 oz Whole Wheat Penne Pasta

1 lb Ground Turkey

2 cups Fresh or Frozen spinach

2 Garlic cloves, minced

1 tbsp Olive oil

1 jar (24 oz) Low-sugar marinara sauce

Grated Parmesan (optional)

Prep Tip: Brown the turkey in advance and refrigerate for up to 3 days.

Instructions: 

1. Cook pasta according to package directions.  Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.  Add garlic and saute’ for 1 minute.
3. Add the ground turkey and cook until browned, breaking it up as it cooks.
4. Stir in Spinach and cook until wilted.  (or thawed if frozen).
5. Pour in marinara sauce and let simmer for 5 minutes.
6. Add cooked pasta and toss everything together.  Top with Parmesan cheese if desired.

3. Chicken Tortilla Soup

Ingredients:  

2 cups shredded rotisserie chicken

1 can black beans, drained

1 cup frozen corn

1 can diced tomatoes (14.5 oz)

4 cups chicken broth

1 tsp cumin

1/2 tsp chili powder

2 garlic cloves, minced

Optional toppings: tortilla strips, avocado, cheese, lime

Prep Tip: Use leftover chicken or freeze portions for later use.

Instructions: 

1. In a large pot, saute’ garlic in a drizzle of olive oil for 1-2 minutes.
2. Add beans, corn, tomatoes, broth, and spices.  Bring to a boil.
3. Reduce heat, stir in shredded chicken, and simmer for 15 minutes.
4. Serve hot with desired toppings.

Instant Pot Option: Add all ingredients (except toppings) to the pot.  Cook on high pressure for 10 minutes, quick release, and serve.