Weeknights are chaos. Homework, after-school activities, emails that just won’t stop, and somehow, everyone still expects dinner. And not just any dinner—a meal that’s quick, easy, and (miraculously) something everyone will actually eat. Instead of resorting to takeout or yet another night of frozen pizza, here are a few tried-and-true recipes that deliver big on flavor without requiring hours in the kitchen. These meals are simple, customizable, and guaranteed to get at least one “this is actually good” from the pickiest eater at the table.

One-Pan Chicken Fajitas

The beauty of fajitas? They’re fast, flavorful, and everyone can build their own plate just the way they like it. Also, only one pan to clean. That’s a win.

Ingredients:

  • 2 chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper
  • Flour or corn tortillas

Optional toppings: shredded cheese, sour cream, guacamole, salsa

Directions:

  1. Preheat the oven to 400°F.
  2. Toss the chicken, peppers, and onions with olive oil and seasonings directly on a sheet pan.
  3. Spread everything out in an even layer and bake for 20 minutes, flipping once halfway through.
  4. Serve with warm tortillas and all the toppings.

For kids who refuse to eat anything “spicy,” keep a plain portion of chicken and peppers aside before adding the seasonings. They can dip theirs in ketchup (because of course they will).

15-Minute Veggie Fried Rice

If there’s ever a meal that makes use of every random leftover in the fridge, it’s fried rice. This version is packed with veggies, easy to adapt, and comes together in a flash.

Ingredients:

  • 2 cups cooked rice (leftover rice works best!)
  • 1 cup frozen peas and carrots
  • ½ cup diced bell peppers
  • 2 green onions, sliced
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil (optional, but delicious)
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder

Directions:

  1. Heat olive oil in a large pan over medium heat.
  2. Add veggies and cook for 3–4 minutes until softened.
  3. Push the veggies to one side and scramble the eggs in the empty space.
  4. Stir in the rice, soy sauce, and garlic powder.
  5. Drizzle with sesame oil, top with green onions, and serve.

Want to make it heartier? Toss in some rotisserie chicken or diced tofu. Want to trick kids into eating more veggies? Chop everything really small and call it "special rice.”

Sheet-Pan Sausage and Potatoes

Nothing beats a meal where everything roasts on one pan and somehow still turns out delicious. Bonus: This one requires almost zero chopping.

Ingredients:

  • 1 package smoked sausage, sliced
  • 1 lb baby potatoes, halved
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper

Directions:

  1. Preheat oven to 425°F.
  2. Toss everything on a sheet pan with olive oil and seasonings.
  3. Roast for 25–30 minutes, stirring halfway through.
  4. Serve as-is or with a side of rice for extra filling power.

Sausage is a lifesaver for picky eaters—it’s flavorful, easy to eat, and doesn’t come with any “weird textures.”

20-Minute Taco Pasta

Somewhere between a taco and a bowl of mac and cheese, this dish checks all the boxes for a comforting, cheesy, crowd-pleasing meal.

Ingredients:

  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 cup beef or chicken broth
  • 1 cup uncooked pasta (elbow, shells, or whatever’s in the pantry)
  • 1 tablespoon taco seasoning
  • 1 cup shredded cheddar cheese

Directions:

  1. In a large skillet, cook the ground beef and onion over medium heat until browned. Drain any excess grease.
  2. Stir in garlic, taco seasoning, diced tomatoes, broth, and pasta.
  3. Cover and simmer for about 12 minutes until the pasta is tender.
  4. Stir in shredded cheese and let it melt into the sauce.

For a little crunch, sprinkle crushed tortilla chips on top. And if anyone at the table asks, no, this is not just “Mexican Hamburger Helper” (even if it totally is).

Breakfast for Dinner: Sheet-Pan Pancakes

There’s no rule saying pancakes can only be for breakfast. This version bakes all at once in the oven, so there’s no flipping required—just slice and serve!

Ingredients:

  • 2 cups pancake mix
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ cup blueberries, chocolate chips, or sliced bananas

Directions:

  1. Preheat oven to 400°F and grease a baking sheet.
  2. Mix pancake batter as directed on the package. Stir in vanilla and cinnamon.
  3. Pour batter onto the sheet and spread evenly. Sprinkle with toppings.
  4. Bake for 12–15 minutes until golden brown.
  5. Slice into squares and serve with syrup.

This is a game-changer for mornings when nobody has time to cook, but it works just as well for a fun, easy dinner. Plus, kids think it’s amazing that pancakes come out of the oven in “cake form.”