Last Updated on March 13, 2024 by Brenda

Listen to the Episode Here: DinnerDash Episode

As Spring Sports and other activities take over our evenings, dinner time is often pushed back as families get home later and homework looms ahead.  Parent often resort to a trip through the drive through, but as prices raise this is hard on the pocketbook and not very nutritious.

During this episode we shared some recipe ideas, tips for stocking your pantry, and organizational tips to help you with speedy meals.

I took a look at my pantry and came up with a list of foods, that I like to have on hand for quick and easy meals.  I always watch the grocery advertisement to see if any of these are on sale and stock up then.   Plan your meals ahead of time around the items you have on hand and what it on sale.  When my children were at home, I made a schedule of meals for the week and put it on the refrigerator, so everyone knew what was planned and whoever got home first could get started.  Here are my must have pantry/refrigerator/freezer items.

• Canned Chicken
• Canned Tuna
• Canned Salmon
• Canned Tomatoes – diced, sauce, crushed, and paste
• Canned and Dried Beans – all types
• Peanut Butter or another Nut Butter
• Chicken, Beef or Vegetable Broth
• Canned Soup – favorite creamed for that quick casserole
• Canned Fruit
• Canned Vegetables
• Jarred Pasta Sauces
• Breadcrumbs (Seasoned and Plain)
• Box mixes that you can add vegetables or meat too.
• Onions – dried and fresh
• Instant Potatoes
• Pastas all shapes – shoot for whole grain
• Rice – Brown is best, but other flavors are good too
• Other grains like Cous Cous or barley
• Biscuit Mix
• Condiments including ketchup, mustard, BBQ sauce, Salsa, Steak Sauce pickles, Worcestershire sauce and soy sauce
• Garlic – dried and fresh
• Onions – dried and fresh
• Carrots
• Potatoes
• Bell Peppers
• Lettuce
• Broccoli
• Cheese (several kinds plus grated Parmesan Cheese)
• Milk
• Eggs
• Bread
• Corn Tortillas
• Flour Tortillas
• Frozen Red and Green Chile
• Boneless chicken breasts
• Frozen fish filets
• Ground beef or turkey
• Frozen Vegetables

Here is an easy weeknight dish.  While it is baking, prep a salad and a side like rice, pasta, or potatoes.

Baked Parmesan Chicken Nuggets

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 grated Parmesan Cheese
• 1 tsp salt
• 1/4 cup melted margarine or 1/4 cup + 1/4 cup Olive Oil

Preheat oven to 400 degrees and spray a baking sheet with non-stick spray.  Cut chicken breast into 1 1/2 inch size pieces.  In a medium bowl, mix together the breadcrumbs, cheese, and salt.  Mix well.  Put melted margarine in a bowl or dish.  Dip chicken pieces into the melted margarine then coat with bread crumb mixture.  Place in single layer on baking sheet and bake for 20 minutes.  Serves 4 to 5.  Serve with Rice or Pasta or a vegetable stir fry.

Here is an idea for an upscale dish that you can prepare quickly in a pressure cooker or put in before you leave in a crockpot and have it ready when you get home.

Instant Pot Salsa Verde Honey Lime Chicken Recipe

• 1.5 lbs boneless skinless chicken breast (thawed or frozen)
• 1/4 c water or chicken broth
• 3 tablespoons lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon chili powder
•  1 tsp garlic powder
• 1 teaspoon ground cumin
• 3 tablespoons honey
• 1 cup salsa Verde (Rachelle uses Herdez), medium or mild

Make sure the stainless-steel insert is in your Instant Pot.  Add chicken stock (or water) and lime juice to pot. Place chicken breasts in liquid.  Sprinkle salt, pepper, chili powder, cumin and garlic powder over chicken.  Drizzle honey over chicken.  Pour salsa Verde over chicken. Do not stir.  Close lid.  Press manual setting, make sure your IP is set to cook at HIGH pressure.  Set timer to 15 minutes (20 minutes if chicken is frozen). Once the timer is done, wait 2 minutes, then switch the valve to venting to release pressure. Carefully open the lid away from your face, remove chicken onto a plate and shred with forks. Return chicken to the Instant Pot and stir in with liquid.

This chicken can be served over rice, as filling in tacos, on nachos, in enchiladas or added to casseroles.

Crock Pot Instructions:  Place all ingredients in crock pot.  Cover and cook on low heat 4 – 5 hours or high heat 2 1/2 – 3 hours or until chicken is tender and cooked through.

Here is a recipe for a complete dinner ready in 30 minutes.  Joyce’s Tip: Start your rice first! Everything should be finished at the same time to serve.

Quick Egg Roll Supper with Coconut Rice

• 1 pound spicy/hot sausage
• 1 bag of slaw mix (broccoli/cabbage/kale)
• Sauce:
• 2 tbsp. soy sauce
• 1 tbsp. ginger
• 1 tsp. garlic
• 1 tbsp. rice wine vinegar
• 1 tsp. brown sugar
• Red chile pepper flakes to taste

Cook sausage in your pan. Add bag of slaw mix. Cook until wilted. Combine sauce ingredients then add to saucepan. Cook until seasonings are combined. Serve over coconut rice.

Coconut Rice

• 1 1/2 cups jasmine rice
• 1 can (full fat) coconut milk (13.5 oz)
• 1 cup of water

Rinse rice. Place in pan. Add coconut milk and water. Bring to a boil. Cover and simmer approximately 15 minutes. Remove from heat. Let rest 5 minutes. Fluff and serve.

Here is one of my family’s favorites.  Leave out the biscuits for a lower carb version.

Bubble Pizza

• 1 1/2 lbs ground beef or turkey
• 1 jar (15 oz) pizza sauce
• 2 tubes (12 oz each) refrigerated buttermilk biscuits (10 count)
• 2 1/2 cups (10 oz) shredded mozzarella cheese or a mixture of cheeses
• Pizza toppings of your choice: pepperoni, olives, onions, mushrooms, bell peppers, green chili, etc (approximately 1 cup total)

In a skillet, brown the ground beef or turkey.  Stir in the pizza sauce.  Remove from heat.  Cut each biscuit into quarters.  Place biscuit quarters into a greased 13X9X2 inch baking dish.  Top with beef mixture.  Top with additional toppings of your choice.  Bake for 20 minutes in a 350 degree oven. Sprinkle with Cheeses.  Bake 5 to 10 minutes longer or until cheese is melted and bubbly.  Makes 6 servings.

Here is a quick option when you don’t want to turn on the oven.  My favorite combination is Oriental flavor noodles with Frozen Broccoli

Ramen Skillet

• 1 lb ground beef or turkey
• 2 cups water
• 2 cups frozen vegetables of your choice
• 2 pkgs Ramen noodles in your favorite flavor

In a skillet, cook beef or turkey until no longer pink; drain well.  Add frozen vegetables and water.  Stir until thawed.  Add the noodles with contest of one seasoning packet and water.  Bring to a boil.  Cook 3 to 5 minutes until vegetables and noodles are tender.  Yield 4 servings.