12 Easy Dinners Perfect for Back-to-School

Back-to-school is busy! Whether you’re going in person or virtually, I’m sure that as soon as you hit that first day of school, your calendar suddenly looks a lot more full.

Often, that makes getting dinner on the table harder. Easy becomes the name of the game.

If you’re looking for some new, easy dinners for back-to-school, I’ve rounded up a dozen of my favorites!

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Sheet Pan Gnocchi & Vegetables

Today marks three weeks of social distancing for us. We are trying to stay home as much as possible in this weird, temporary normal, which means my 2-3 grocery trips per week have been severely cut back – we made it 18 days before our first grocery run and we’re hoping to make it another 2-3 weeks before going back.

If you’re trying to space grocery trips, this is an ideal meal for week two. The vegetables used here hold up pretty well to a week in the fridge – and even if they start getting a little soft, you’ll never be able to tell after roasting them!

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Cauliflower Bahn Mi Sandwiches

It’s the first Friday of Lent which means I’m kicking off my annual meatless meal series today! Over the next seven weeks, I’ll be sharing new meatless meals every Friday.

Cauliflower Bahn Mi 3

First up is this Cauliflower Bahn Mi and, guys, it’s a good one.

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Ham & Cheese Piroske + A Place At The Table Review

This post is sponsored – I received a complimentary copy of A Place At The Table for review. All opinions are mine alone.

How many of you are cooking up a dish tomorrow that’s been passed down? One that celebrates your heritage? It’s no secret that America is a melting pot and one of the places it’s most evident is in our culinary culture – and that’s exactly what’s on display in The Vilcek Foundation‘s new cookbook.

APlaceAtTheTable2

A Place at the Table is a beautiful celebration of the diversity that makes America such a beautiful place.

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September Recipe Round-Up {Back to School Recipes}

September means that back to school time is in full swing! If you have children or work in the education field yourself, you know that quick breakfasts, make-ahead dishes, lunchbox ideas, and easy weeknight dinners are all especially important. This month our group of food bloggers is sharing recipes for back to school time! We hope you find some recipe inspiration here as you plan out your meal ideas for the month. Don’t forget to check back on the last day of each month to see the monthly recipe round-up!

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Chickpea Tikka Masala

Another meatless Lenten Friday here, and I’m really excited to share this super easy, super flavorful vegan meal with you all!

Chickpea Tikka Masala

This slow cooker meal is pretty much a dump-and-go.

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Southwestern Broccoli Chowder

Welcome to our third Lenten Friday! Today, I’m sharing one of my favorite new soups.

Southwest Broccoli Chowder 1

I don’t like to limit soups to winter – they really can be great make-ahead meals any time of the year.

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8 Great Ways to Use Up Thanksgiving Leftovers

Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.

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I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!

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Basil Burgers with Sundried Tomato Mayonnaise

I am in total denial that it’s Labor Day weekend. Where did my summer go?!

The bucket lists we created at the beginning of the summer still have a lot that needs to be checked off, so we’re spending the long weekend concentrating on family time and checking off a few last items. Oh, and there will be plenty of grilling.

If you’re looking for something fun-but-easy to make this weekend, these burgers are a great candidate – especially if you have a whole bunch of basil to use up. The addition of the basil makes these fresh and perfect for the end of summer.

BasilBurgers

Basil Burgers with Sundried Tomato Mayonnaise
(adapted from Taste of Home)
Serves 6

1/4 cup sun-dried tomatoes (the dried kind – not packed in oil)
1 cup boiling water
1 cup mayonnaise
2 tsp. Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 tsp. Italian seasoning
2 garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. salt
1 1/2 lbs. ground beef
Fresh mozzarella, for serving
Hamburger buns, for serving

Add the dried tomatoes to the water and let sit for 5-10 minutes. Drain and add the tomatoes to a food processor, along with the mayonnaise. Process until smooth.

In a large bowl, combine the Worcestershire, basil, Italian seasoning, garlic, salt and pepper. Break up the ground beef over the spices, and mix until well combined. Divide into 6 equal balls, and form into patties.

Grill over medium-high heat for approximately five minutes per side.  Add mozzarella during the last minute and allow to melt.

Serve on buns with sundried tomato mayonnaise.

 

Fresh Corn Salsa (5)

Grilled Chicken Cordon Bleu #RecipeMakeover

Disclosure: I received this product for free as part of #RecipeMakeover week. All opinions are my own.

We are grill-obsessed in the summer, so when the opportunity came up to work with Smokin-Os, I was beyond excited. I tend to slather my grill creations in sauce – usually one that’s loaded with sugar. Barbecue, teriyaki, and sweet and sour sauces end up in heavy rotation. With Smokin-Os, though, that’s not necessary.

Smokin-Os are a ridiculously easy way to get all the flavor of smoking with minimal effort. They pack a huge flavor punch without adding any calories. You can see how to use them here.

SmokinOs

When I started brainstorming what I wanted to try and makeover for #RecipeMakeover week, I kept coming back to Chicken Cordon Bleu. I love it, but it’s usually fried and often comes with a heavy sauce. As soon as I got my hands on the Smokin-Os, I knew they’d be a great way to pack a lot of flavor into my dish, while ditching the frying. I was so excited how these turned out!

To find out more about Smokin-Os, like them on Facebook!

GrilledChickenCordonBleu

Grilled Chicken Cordon Bleu with Smokin-Os
(a Kate’s Recipe Box original
Serves 4

4 thin-cut, boneless, skinless chicken breasts
Salt, pepper, and oregano, to taste
1 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. olive oil
4 slices deli ham
4 slices Swiss cheese
1 Original Smokin-Os

Prepare the grill according to the Smokin-Os package directions.

Season chicken breasts to taste with salt, pepper, and oregano. In a small bowl, whisk together the mustard, honey, and olive oil.

When the grill is ready, spray with non-stick spray and add chicken breasts. Cook for 3-4 minutes, then flip, brushing the top with the honey-mustard mixture. Cook another 3-4 minutes, flip and brush again. Add 1 slice of ham, topped with one slice of Swiss cheese to each chicken breast and cook for another minute, until the cheese melts.