To help working parents plan and prepare for the coming school year, we’ve compiled a collection of easy, time-saving, and nutritious yet delicious meals that are not just for kids, but for the whole family as well.

Cheeseburger Pizza
Ingredients:

1-1/2 pounds ground beef 1 can favorite pizza sauce
2-8-oz.tubes crescent rolls 2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded 1/4 cup minced onion
1/2 tsp. salt 1 tsp. chili powder (optional)

Directions:

Brown beef and onion. Drain. Add pizza sauce and seasonings. Form a crust using the crescent rolls on a lightly greased pizza pan or stone. Pat together to seal seams.

Pour meat mixture on top of crust. Sprinkle with cheese. Bake at 375 degrees for 20-25 minutes.

Sausage Cheese Mini Muffins
Ingredients:

1 lb. pork sausage 1 tbsp. Worcestershire sauce
2 1/2 cups biscuit mix 1 can cheddar cheese soup
1/2 cup water

Directions:

Brown & drain sausage. Add soup, Worcestershire sauce and water. Add biscuit mix and stir until ingredients are just moistened.

Fill muffin tins to top with batter and bake at 400 F for 12-15 minutes. Prep time: 10 minutes

Corn Dogs
Ingredients:

10 hot dogs 1 cup flour
2/3 cup cornmeal 2 tbsp. sugar
1-1/2 tsp. baking powder 1 tsp. salt
2 tbsp. shortening 1 egg, beaten
3/4 cup milk Oil for frying
10 wooden skewers

Directions:

In a medium bowl, mix the flour, cornmeal, sugar, baking powder and salt. With a fork, cut in 2 tablespoons of shortening until the mixture resembles fine crumbs.

In a small bowl, combine the egg and milk. Add them to the dry mixture and mix well.

Pat the hot dogs dry with paper towels. Dip hot dogs into the batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop singly or two at a time into the hot oil in a mini-fryer.

Fry until golden, about one minute on each side. Insert a wooden skewer in end of each.

Serve hot and with mustard and ketchup, if desired.

Chocolate Chip Pancakes
Ingredients:

1 1/4 cup flour 1 tbsp. sugar
1/4 tsp. cinnamon 1 tbsp. baking powder
1/4 tsp. salt 2 eggs
1 cup milk 4 tbsp. melted butter
3/4 tsp. vanilla 3/4 cup chocolate chips

Directions:

Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together liquid ingredients and beat into dry mixture until smooth. Fold in the chocolate chips. Pour 1/4 cup batter for each pancake onto hot griddle. Cook until the bubbles that form on top begin to pop, before flipping, then cook a minute or so more. Serve immediately topped with your favorite syrup.

Cowboy Casserole
Ingredients:

1 lb. hamburger 1 onion
15-oz can Ranch Style beans 15-oz can Spanish rice
Grated cheddar cheese

Directions:

Brown hamburger and onion; drain excess fat. Add Beans and rice, heat. Sprinkle with cheese; bake at 350 until melted. (I usually just put the lid on the skillet and heat until the cheese is melted.)

Grilled Cheese Sandwiches
Ingredients:

4 slices bread 4 slices American cheese
butter/margarine

Directions:

Start a frying pan on medium-low.

Butter one side of each piece of bread (the outside parts – try to make sure the curve of the top of the bread matches or else cheese will melt out).

Place one piece of bread in the pan, butter side down. It should not make too much noise – you don’t want it to burn or cook too quickly.

Place one whole slice of cheese on the bread, and break the other slice up to fill the gaps in the bread, placing any excess cheese in the middle. Place the other slice of buttered bread on top, butter side up.

Check often, turn sandwich when bread on the bottom is a golden brown. Let bread on other side brown. (Be very careful not to let these burn! It can happen really quickly. Cooking them over lower heat makes sure the bread and cheese cook well together.)

Quick Quesadillas
Ingredients:

Soft taco-size flour tortillas 1 can of refried beans
Shredded Cheddar and Jack cheese

Directions:

Spread a spoonful of refried beans on each tortilla. Sprinkle with shredded cheese. Place under the broiler or in a toaster oven until cheese is bubbly. Cut wedges with a pizza cutter.

Granola Bars
Ingredients:

1 cup brown sugar 1/4 cup sugar
1/2 cup butter or margarine, softened 2 tbsp. honey
1/2 tsp. vanilla 1 egg
1 cup flour 1 tsp. cinnamon
1/2 tsp. baking soda 1/4 tsp. salt
1-1/2 cups rolled oats 1-1/4 cups crispy rice cereal
1/2 cup wheat germ (optional) 1 cup chocolate chips*

*The following may be used in addition to or to replace chocolate chips:

1 cup coconut
1/2 cup creamy or chunky peanut butter
1/2 cup nuts
1/2-1 cup raisins, dried apples or apricots
1/2 cup fruit preserves

Directions:

In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients.

Press firmly into the bottom of a greased 9×13 pan. Bake at 350 for 20-25 minutes. To microwave: Press ingredients into a microwave safe dish.

Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars.

Save the crumbs for yogurt or ice cream topping.

Chicken and Noodles
Ingredients:

Approx. 3 lbs. chicken parts 1 12-oz. package wide egg noodles
Salt 8 oz. of sliced mushrooms
1 bell pepper (green or red), chopped 1 small onion, chopped
Salt and pepper to taste Parmesan cheese

Directions:

Fill an 8-qt. pot almost 2/3 of the way full of water. Bring to a boil and add chicken parts. Boil chicken on medium high for 45 minutes to an hour, until chicken is done. Then remove chicken from pot, reserving liquid. Let chicken cool for a few minutes.

While chicken is cooling, slice mushrooms and chop pepper and onion.

Bring chicken water to a boil again. Add noodles and veggies, then sprinkle in salt to taste.
While noodles cook, remove chicken meat from bones and place meat into the pot, stirring occasionally. When noodles are cooked to your liking, drain out most of the liquid, using a pot lid to keep the food in the pot. Sprinkle with a little more salt and some pepper to taste. Serve immediately. Sprinkle individual servings with Parmesan cheese, if desired. Serve with green salad and dinner rolls.

Mmm Mmm Ham
Ingredients:

1 precooked ham steak (8 oz) 1/4 cup pancake syrup
1 “plate size” piece of plastic wrap

Directions:

On a microwave-safe plate, place a precooked ham steak. Dice/cut into small kid size pieces. Pour the pancake syrup over the top, then cover plate with plastic wrap. Microwave for 1 minute to heat up the ham. Serves 2 children.

For breakfast, serve with fruit. For dinner, serve with butter topped pasta and warm corn
This can be prepared in the oven as a “meal” for adults also just change your serving size (and cook till you have browned the ham steak)

Prep time: 5 minutes or less

Hotdog Rollups
Ingredients:

1 package of hot dogs 1 can crescent rolls

Directions:

Unroll crescent rolls one at a time. Roll the crescent roll around a hot dog and place on baking sheet.

Bake according to directions on crescent roll container.
Prep Time: 5 minutes Servings: 8

Chicken Nuggets
Ingredients:

2 lbs. boneless, skinless chicken breasts 3 tbsp. margarine or butter, melted
2 tsp. Worcestershire sauce 1/2 cup dried bread crumbs (plain or Italian)
1/3 cup grated Parmesan cheese

Directions:

Cut chicken into 1-inch pieces. Combine chicken, melted margarine, and Worcestershire in a 1 quart freezer bag. Combine the bread crumbs and Parmesan cheese in a second freezer bag. Tape the two bags together. Label and freeze.

To prepare for serving, thaw and remove the chicken pieces from the marinade. Shake them in the bread crumb bag to coat, a few at a time.

Preheat oven to 450. Arrange chicken on a greased cookie sheet. Bake 7-9 minutes or until no longer pink in the center.
Prep time: 20-30 minutes

Braised lamb chops with spring vegetables
The braising liquid is the sauce for the chops. In other words, no reduction or additional cooking is necessary. Serve as is.

Menu Game plan:
Step 1: cook the braised lamb chops with spring vegetables
Step 2: prepare the quick rice
Step 3: prepare the waffles Suzette

Here’s How to Make It in 20 Minutes:
Step 1: cook the braised lamb chops with spring vegetables
Ingredients:
4 blade or round bone shoulder lamb chops (about 6 ounces each)
Salt and pepper to taste 
1 tbsp. olive oil
3 tbsp. all-purpose flour
1 can (14½ ounces) fat-free reduced-sodium beef broth
3 tbsp. dry red wine
2 garlic cloves, crushed with a garlic press
1½ tsp. crumbled dried rosemary
1½ cups baby carrots
1 package (10 ounces) frozen baby peas
Directions:
1. Trim the lamb chops. Season with salt and pepper.
2. In a large deep heavy skillet, heat the olive oil over high heat. Add the lamb chops and cook for 3 to 5 minutes on each side, or until nicely browned. Transfer to a platter.
3. Add the flour to the pan drippings. Cook, stirring rapidly with a wooden spoon, about 1 minute or until the flour starts to brown but isn’t scorched.
4. Using a wire whisk, slowly add the broth and wine until the flour mixture is well incorporated. Add the garlic and the rosemary and bring to a boil, whisking. Reduce to a simmer – add the lamb chops with any juices that have accumulated on the plate. Cover the pan and simmer for 5 minutes.
5. Turn the lamb in the sauce and add the vegetables. Cover and cook for 5 to 7 minutes, until the lamb and vegetables are tender.

Step 2: prepare the quick rice
Ingredients:
2 cups instant rice
4 cups water or fat-free reduced-sodium chicken broth
Salt to taste
Directions:
Prepare the rice in a medium saucepan with the water or chicken broth according to the directions on the package.

Step 3: prepare the waffles suzette
Ingredients:
4 tbsp. butter
2 tbsp. sugar
½ cup orange juice
2 tbsp. Grand Marnier or orange-flavored liqueur
4 toaster waffles
Vanilla frozen yogurt
Directions:
1. Place the butter and the sugar in a large deep nonstick skillet and cook over medium-high heat until the butter melts. Stir in the orange juice and Grand Marnier, cover and bring to a boil. Reduce to ½ cup.
2. Toast the waffles according to the directions on the package. Place 1 on each of 4 dessert plates.

Sweet-and-sour pork with peppers
Duck sauce, that sweet condiment that comes with most Chinese food, is readily available in the supermarket. If you’re in a pinch, you can substitute an equal amount of apricot jam.

Menu Game plan:
Step 1: make the pineapple rice
Step 2: cook the sweet-and-sour pork with peppers
Step 3: serve

Here’s How to Make It in 20 Minutes:
Before You Start: Bring water to a boil, covered, in a medium saucepan for the rice.
Step 1: make the pineapple rice
Ingredients:
2 cups instant brown rice
Fat-free reduced-sodium chicken broth
½ cup juice-packed canned crushed pineapple
Directions:
1. Cook the brown rice according to the directions on the package, substituting chicken broth for the water.
2. Meanwhile, drain the pineapple. When the rice is done, add the pineapple to it, stirring to combine. Cover until serving time.

Step 2: cook the sweet-and-sour pork with peppers
Ingredients:
1¼ pounds pork tenderloin
1 medium-large red pepper
1 medium-large green pepper
2 tbsp. peanut or light olive oil
¾ cup Chinese duck sauce
1 tbsp. ketchup
1 tbsp. cider or white vinegar
1 tbsp. lite soy sauce
½ cup chopped scallions
Directions:
1. Cut the pork tenderloin into 1-inch chunks. Cut both peppers into ¾-inch squares.
2. Heat 1 tbsp. of the oil in a large deep nonstick skillet over high heat until hot but not smoking. Add half the pork and cook, stirring occasionally, for 2 minutes, until no longer pink and lightly browned in spots. With a slotted spoon, transfer the pork to a bowl. Repeat with the remaining oil and pork.
3. Add the peppers to the pan juices in the skillet and toss. Reduce the heat to medium and cook, stirring occasionally, for 3 minutes, until crisp-tender.
4. Stir in the duck sauce, ketchup, vinegar, and soy sauce. Add the pork and any juices that have accumulated in the bowl and the scallions. Cook, stirring, for 1 to 2 minutes, or until the pork is no longer pink in the thickest part, but still juicy. Remove from the heat.

Hamburger Pizza, Garlic Bread and Salad
Familiar flavors presented in a new way will appeal to kids. Add traditional pizza toppings like sliced mushrooms or olives from the salad bar, or roasted peppers from the jar.

Menu Game plan:
Step 1: make the garlic bread
Step 2: make the vinaigrette salad dressing
Step 3: serve

Here’s How to Make It in 20 Minutes:
Hamburger Pizza
Ingredients:
1 can (28 ounces) whole Italian tomatoes, drained
1-lb. ground chuck
1 1/2 tsp. salt
1 tsp. prepared mustard, or to taste
1 tsp. Worcestershire sauce, or to taste
1/2 tsp. ground black pepper
1/4 tsp. prepared horseradish, or to taste
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 1/2 tsp. chopped fresh oregano or 1/2 teaspoon dried
1 tsp. chopped fresh basil or 1/4 teaspoon dried
1 cup packaged combined shredded mozzarella and grated Parmesan and Romano cheese
Directions:
1. Slice each tomato in half and drain in a colander.
2. In a bowl, combine the1-lb. ground chuck, 1 ½ tsp. salt, 1 tsp. mustard, 1 tsp. Worcestershire, 1/2 tsp. pepper, and 1/4 tsp. horseradish. Press the meat mixture into a 10-inch pie plate as if you were pressing in a pie crust.
3. Top the beef mixture with the tomatoes. Sprinkle the 2 tbsp. onion, 2 tbsp. parsley, 1 1/2 tsp. oregano, and 1 tsp. basil on top of the tomatoes. Sprinkle the 1 cup cheese on top.
4. Bake the pie15 minutes. Remove from the oven and let the “pizza” stand for 5 minutes before slicing. If there is any liquid in the pie plate, drain some of it off before serving.

Step 1: make the garlic bread
Ingredients:
1 stick butter, in chunks
1 garlic clove, peeled
1 loaf soft Italian bread
Directions:
1. In a small skillet, partially melt the butter over medium heat.
2. Using a garlic press, crush the garlic clove into the melting butter.
3. Cut the Italian bread deeply at 1 ½-inch intervals, leaving each slice attached. Pour some of the garlic butter into each cut, wrap the loaf in aluminum foil, and heat in the oven with the pizza until the pizza is ready.

Step 2: make the vinaigrette salad dressing
Ingredients:
6 tbsp. olive or canola oil
2 tbsp. red wine vinegar
1 1/2 tsp. Dijon mustard
Salt and pepper
1/2 lb. pre-washed mesclun (mixed baby greens)
Directions:
1. Make the vinaigrette: In a glass jar, combine all the ingredients and shake well.
2. In a medium mixing bowl, toss the mesclun with the vinaigrette. Place the salad bowl on the table.

Homemade Chicken Fingers with an Assortment of Fresh Fruits and Vegetables
Only one dish in this meal–the chicken–requires cooking; breakfast cereals pinch-hit here as a coating for chicken.

Menu Game plan:
Step 1: arrange the dipping sauces
Step 2: make the chicken

Here’s How to Make It in 20 Minutes:
Before You Start:
1. Cut the apples into wedges and remove the cores. Arrange the wedges on a plate along with the orange wedges.
2. Place the cherry tomatoes in the middle of a deep platter. Trim the ends off the cucumbers and cut the cucumber lengthwise into spears. Place the spears around the rim of the platter. Place the fruit and the vegetable platter on the table.

Step 1: arrange the dipping sauces
Ingredients:
Blue cheese dressing
Honey barbecue sauce
Ketchup
Directions:
1. Place each of the dipping sauces in a shallow bowl and place the bowls on the table.

Step 2: make the chicken
Ingredients:
2 cups Captain Crunch cereal
1 1/2 cups corn flakes
1 large egg
1 cup milk
1 cup flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. pepper
Vegetable oil for frying
2 lb. boneless, skinless chicken breast, cut into 1-oz. pieces
Directions:
1. Coarsely crush both the cereals with a rolling pin; set aside.
2. In a bowl, beat the 1 egg with the 1 cup milk until combined.
3. In a shallow bowl, stir together the flour, onion and garlic powders, and pepper.
4. In a large heavy skillet, heat 1 inch vegetable oil over medium-high heat until hot but not smoking, 325 degrees on a deep-fat thermometer. As the oil heats, prepare the chicken: Dip the pieces, 1 at a time, into the seasoned flour, then into the egg mixture, then into the cereal, coating on all sides. Place the chicken pieces carefully in the hot oil and cook until golden brown and cooked through, about 3 to 5 minutes, depending on the size of the pieces.
5. Transfer the chicken pieces to paper towels to drain and cool slightly.

New England barbecued chicken thighs
You make the barbecue sauce here. You’ll need 1 bowl, and a total of only 6 ingredients.

Menu Game plan:
Step 1: make the New England barbecued chicken thighs
Step 2: prepare the corn bread stuffing
Step 3: cook the mixed vegetables with lemon-sage butter

Here’s How to Make It in 20 Minutes:
Before You Start:
Preheat the broiler.

Step 1: make the New England barbecued chicken thighs
Ingredients
Nonstick vegetable cooking spray
⅔ cup store-bought chili sauce
½ cup maple syrup
2 tbsp. grainy mustard
2 tbsp. cider vinegar
2 tbsp. vegetable oil
¼ tsp. dried red pepper flakes
8 small skinless boneless chicken thighs (about 1½ pounds total weight)
Salt and pepper to taste
Directions:
1. Preheat the broiler. Line the broiler pan with aluminum foil. Coat the broiler-pan rack with nonstick vegetable cooking spray.
2. In a bowl, stir together the chili sauce, maple syrup, mustard, vinegar, vegetable oil, and pepper flakes.
3. Season the chicken thighs with salt and pepper. Dip the chicken thighs in the barbecue sauce, coating them completely. Place on the prepared broiler-rack pan. Broil the chicken, 5 to 6 inches from the heat, until tender and juicy but cooked through, about 12 minutes. Turn the thighs several times during broiling and brush with remaining sauce. (Don’t use any remaining sauce as a table sauce and don’t brush it on the chicken during the last minute of cooking.)

Step 2: prepare the corn bread stuffing
Ingredients:
1 package (6 ounces) corn bread stuffing mix
Butter as needed
Directions:
In a medium saucepan, prepare the stuffing mix according to the directions on the package. Keep warm, covered.

Step 3: cook the mixed vegetables with lemon-sage butter
Ingredients:
1 bag (16 ounces) frozen mixed vegetables
¼ cup water
2 tbsp. butter
1 tbsp. fresh lemon juice (½ large lemon)
½ tsp. crumbled dried sage
Salt and pepper to taste
Directions:
1. Put the vegetables and water in a large deep skillet. Cover and bring to a boil over high heat. Reduce the heat to medium and cook, stirring often, until the vegetables are heated though and tender, about 5 minutes. Drain and transfer to a serving dish.
2. Add the butter to the skillet and melt over medium heat. Stir in the lemon juice and sage and let bubble for 1 minute. Pour over the vegetables. Season with salt and pepper.

Source:
www.allfoods.com
www.chefmom.myria.com
www.kitchenomics.com
Minute Meals

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