Easy Dinner Recipes for your Family

A plate of food

Back-to-school season is quickly approaching, and finding time to cook a homemade dinner during these busy few weeks can be difficult.

So we rounded up a bunch of quick and easy recipes that’ll please everyone — from creamy tomato soup to comforting baked spaghetti — to help make back-to-school season a little less stressful.

Slow Cooker Creamy Beef Stroganoff

A bunch of food sitting on top of a wooden table

You’ll have to cook the noodles separately, so make sure to plan accordingly and get your water boiling as soon as you get home.



  • 1 ½ – 2 pounds stew meat
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste – (I used about 1 teaspoon salt and ½ teaspoon black pepper)
  • 2 cups beef broth – (I used low sodium)
  • 1 cup sliced mushrooms – (preferably fresh, not canned)
  • 3 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dijon mustard
  • 1 cup sour cream
  • 6 ounces cream cheese, cut into 1-inch cubes, – softened
  • 4 tablespoons corn starch (or flour) + ½ cup beef broth
  • 12 ounces short pasta noodles – cooked according to package instructions (egg noodles are traditionally served with stroganoff but penne, macaroni, or spiral all work well)


  • Lightly grease your slow cooker, then add stew meat and sprinkle Italian seasoning, and salt and pepper to taste over the top. Add mushrooms, beef broth, garlic, Dijon mustard, and worcestershire sauce. Cover and cook on low for 8-9 hours.
  • About 30 minutes before serving, stir corn starch (or flour) into 1/2 cup beef broth and stir mixture into slow cooker. Add cream cheese and sour cream to slow cooker then cook another 20-30 minutes on high, stirring occasionally until cream cheese and sour cream are incorporated and sauce is thickened. 
  • Taste, add salt and pepper to your personal taste if needed, and stir in noodles. Serve immediately garnished with cracked black pepper and fresh thyme if desired.

Sheet Pan Honey Chili Chicken With Veggies

A pizza sitting on top of a wooden table

This recipe uses a homemade chili sauce made with just five ingredients to glaze the chicken, but you can use your favorite bottled variety to save yourself some time.



  • 6 chicken thighs, skin-on
  • 1 tablespoon oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 red onion, sliced
  • Fresh chopped cilantro, for garnish
  • 1/4 cup honey
  • 1 tablespoon soy sauce
  • 1 tablespoon chili sauce (use your favorite: peri-peri, etc… we used Sriracha)
  • Juice of one lemon
  • 5 cloves garlic, minced
  • Pinch of salt


1. Preheat your oven to 400°F (200°C). Spray a large sheet-pan with nonstick spray, or line with parchment paper. In a bowl, whisk the ingredients for the honey chili sauce together.

2. Season chicken with salt and pepper and place 1/3 cup of the honey chili mixture in a large bag and add the chicken thighs. Coat and place in the fridge to marinate for at least 30 minutes. You can cut the vegetables in the meantime.

3. Transfer chicken to the sheet pan and roast for 15-20 minutes.

4. Remove from oven and arrange veggies around chicken. Brush chicken and drizzle bell peppers and onion with the remaining honey chili sauce.

5. Return to oven and bake for another 10 minutes, until chicken is golden brown, and fully cooked. Be careful to monitor the chicken so you don’t overcook it. Serve immediately, garnished with fresh chopped cilantro.

6. Great served over rice, quinoa, or bulgur! Enjoy!

These are some of the best recipes to enjoy!

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