3 go-to recipes for busy weeknights

Weeknight dinners can be tough at our house. Between a full work day, sports, activities and other commitments, mealtime can creep up on my husband and me. We have a habit of looking at each other around 5 p.m., shrugging our shoulders and asking, “What’s for dinner?”

I’m not a Sunday meal prepper, and I’m not a Crockpot or instant pot mom. Those things take pre-planning, and full disclosure, I’m not so good at the planning. Plus, I never know on Monday what I’ll be in the mood to eat on Friday. People who meal plan well fascinate me for this reason alone.

I’ve tried meal prep classes, explored Crockpot recopies and even thought about buying an instant pot to inspire proactive meal behaviors. Alas, I am what I am – last minute and deadline driven.

So, instead of trying to become something I’m not, I’ve accepted that we’re hitting the grocery store at 5 p.m. for a 6 p.m. dinner or cooking around whatever meat is already in our refrigerator. So, I have a short mental list of go-to weeknight recipes that support my lifestyle. Below, I’m sharing a few of the recipes we use when we’ve had enough PB&Js, mac and cheese, chicken nuggets and pizza. Bon appetit!

Confession: I stole this one straight from a church cookbook. Why? Because everything in a church cookbook is delicious. And, when church families take time to compile and publish their recipes, you’d better make it a point to try them for two reasons. One: You know you won’t be disappointed. Two: It’s a unique form of Southern hospitality. (Shout out to my mom and sister who insisted I try this even I questioned it, and to Teresa Ivey at my childhood church for the recipe.)

1 lb chicken thighs

1 can green beans

6(ish) large red potatoes (1” pieces)

1 stick butter (melted)

1 package Italian dressing seasoning

Salt to taste

Place chicken, green beans and potatoes in one casserole dish. Pour melted butter over top. Sprinkle salt and Italian seasoning over everything. Cover with aluminum foil, and cook at 350 degrees for 1 hour (or until chicken reaches 165 degrees).

This one is SO easy and an all-time kid crowd pleaser at our house. This recipe is the direct result of a “we only have ground meat in the refrigerator” experience a few years ago. My kids gave them the “tucked in” name because the ends of the crescent roll are always tucked in to keep everything in place. I usually serve them with apple sauce and something healthy.

1 can crescent rolls

1/3 lb ground beef, chicken or turkey

4 slices of cheese

Brown meat. Tear cheese slices in half (so you should end up with 8 half slices). Unroll and separate crescent rolls onto a sheet pan. Place one piece of cheese on each crescent roll. Add a couple of spoonfuls of meat on top of the cheese. Roll up each crescent roll and tuck the corners up. Pop in the oven and cook according to package directions.

If you don’t have picky eaters like I do, you’ll be OK with this one for the entire family. On the other hand, if your kids shudder at the thought of eating a vegetable, you may want to stick with the two options above. This recipe is great for the spring and summer weather, and it’s easy to modify depending on who we’re feeding or what you’re in the mood for.

1 package of turkey tenderloin

Cumin (to taste)

Salt (to taste)

1 can fiesta corn

¼ cup diced tomatoes

2 green onions (sliced)

2 tablespoons chopped garlic

3 tablespoons olive oil

3 tablespoons lime juice (I add more)

Fresh cilantro (to taste)

Avocado (optional)

Black beans (optional)

Coat turkey with cumin and salt, then grill. Mix all other ingredients together and refrigerate. Top the grilled turkey with salsa. Serve with rice … and a margarita.