20 Back To School Dinner Ideas

From crockpot recipes to one pot wonders, chicken recipes to crispy salmon bites, these back to school dinner ideas feature easy to make and nutritious dinner recipes that your entire family will love.

Bouncing between homework assignments, sporting events, and other school activities can make weeknight dinners feel like an impossible task… especially if your goal is to eat most of your dinners at home throughout the week.

If dinner time feels just as stressful to you as getting your kids out the door on time for school does, then it’s time we get you a few new recipes. If you need family dinner ideas that are nutritious, delicious, and loved by everyone then this list of 20 back to school dinner recipes is the list for you.

With dinner recipes from dump and leave crockpot ideas to one pot wonders, this recipe round up features a variety of ingredients, cooking methods, and family friendly flavors to make sure that there is a healthy dinner idea for everyone.

Whether you need inspiration to cook more at home or are simply looking for a few new quick dinner recipes that you can pull together in a flash, this dinner list will have a recipe for you.

Let’s get to it!

I grew up eating most of our dinners around our dinner table and I knew that that was a habit I wanted to continue with my own family. However, now as a mom myself, I understand how stressful it can feel to get through a busy school day AND be expected to get a nutritious and delicious dinner on the table before everyone goes to bed. .

That’s why I rounded up these school night dinner ideas for you… to take the stress out of cooking dinner and help you gather your own family around the dinner table as well. These are tried and true recipes that I have served to my family on busy weeknights time and time again.

While you will find tons of suggestions on the internet for school dinner ideas, I do think there are a few criteria that make a good school dinner recipe and will help you stay consistent with making your meals at home:

What makes a good back to school dinner recipe?

It should be realistic: On top of the laundry list of school supplies that you need to keep stocked, you shouldn’t have to the store with a laundry list of random ingredients to make your weeknight dinner. Easy ingredients. Realistic steps. That’s key to a school night dinner for me.
It should leave you with minimal clean up: Because who wants to be scrubbing dishes for an hour at the end of a long day? Most (not all) of my recipes are made in one pot, on one sheet pan, or tossed into one crockpot for minimal clean up.
It should be family friendly: Few things are more frustrating than getting a dinner on the table only to have your children turn their noses up at it. I focused on family friendly flavors for this recipe round up and ensured that there are flavors and ingredients for every family member.
It should have balanced, nutritious ingredients: As a dietitian, I’m always looking for ways to boost the nutrition of my family dinners… but without sacrificing flavor or requiring too much effort.
With easy to use ingredients, lean proteins, and protein rich sauces, you can add plenty of nutrition to your weeknight dinners and still serve your family a delicious recipe.

20 Back To School Dinner Recipes

1) One Pot Tuscan Chicken and Orzo Pasta

This one pot dinner recipe is the perfect back to school dinner idea to add to your mealtime rotation. Tuscan chicken and orzo pasta loaded with fresh vegetables, high protein dinner, and perfectly cooked orzo comes together in just one pot for a family dinner that everyone will love.

**One Pot Tuscan Chicken and Orzo Pasta**

**INGREDIENTS**
2 chicken breasts, trimmed and diced
1 tbsp minced garlic
1/2 yellow onion, diced
2 tbsp olive oil
2.5 cups chicken broth
1 cup orzo pasta
1 cup sun-dried tomatoes, drained
2 cups of roughly chopped spinach
1 large zucchini, chopped
1 tbsp dried Italian seasoning
1/2 tsp red pepper flakes (optional, will add some spice)
1/2 cup shredded mozzarella
1/3 cup parmesan
**INSTRUCTIONS**
In a large skillet, heat the oil and garlic for 2 minutes.
Dice your chicken breast into 1 inch pieces and finely chop your onion. Add to the skillet and cook chicken on one side for 4-5 minutes then flip and cook on the other side for 4-5 minutes. It will cook the rest of the way in the broth.
Add your chicken broth to the skillet and bring it to a boil. While that heats, chop your vegetables.
To the chicken and chicken broth add your orzo, sun-dried tomatoes, spinach, zucchini, and seasonings to your skillet. Reduce to low heat, cover, and cook for 20 minutes stirring every 5 or 10 minutes.
Remove from heat and keep covered for 5 minutes or until all of the liquid is absorbed. Stir in your mozzarella cheese and then top with parmesan cheese. Enjoy!

2) Unstuffed Pepper Skillet

This deconstructed pepper skillet is a one pot recipe that uses convenient and nutritious ingredients to load it with vegetables but keep the prep and clean up minimal. Inspired by taco stuffed bell peppers, your entire family will love this delicious dinner recipe.

**Unstuffed Pepper Skillet**

**INGREDIENTS**
16 oz lean ground beef
1 tbsp taco seasoning
1 bag frozen bell pepper blend (14oz) *OR 3 full bell peppers, washed and diced.*
1 can black or pinto beans (15 oz), drained
1 can diced tomatoes (15 oz), drained
1 can mild diced green chiles (4 oz), drained
1 box Spanish rice of choice
1/4 cup chopped cilantro
1/2 cup - 1 cup cheddar cheese for topping
1 avocado, diced
**INSTRUCTIONS**
Add your ground beef and taco seasoning to a large skillet and cook over medium heat until cooked through (about 12 minutes). Set aside on a plate.
In the same skillet add your boxed rice, box seasoning packet, beans, tomatoes, bell peppers, green chiles, and cilantro. Add 2 cups of water then cover and cook over low/medium heat for 35 minutes, stirring occasionally. Your skillet is finished once all the water is absorbed and the rice is soft.
Top with your cheddar cheese and diced avocados. Enjoy!

3) Crockpot Marry Me Chicken Orzo

If you want a healthy dinner recipe that tastes like comfort food but nourishes like a healthy meal then you need to make this crockpot marry me chicken orzo. It’s creamy and delicious but made with no heavy cream for a higher protein comfort meal that also makes fantastic leftovers.

**Crockpot Marry Me Chicken Orzo**

**INGREDIENTS**
2 chicken breasts
Garlic salt and pepper
2 tbsp tomato paste
1 tbsp minced garlic
1/2 tsp red pepper flakes (optional and to taste)
1 small yellow onion, chopped
1 cup chopped sun-dried tomatoes (drained of oil)
8 oz chicken broth
1/2 cup whole milk
1/2 cup plain, full fat greek yogurt
1 1/4 cup dried orzo
1 cup shredded parmesan cheese
3 cups raw spinach
1 tbsp dried Italian seasoning
1 tbsp basil
**INSTRUCTIONS**
Add your chicken breast to your crockpot and lightly season both sides with garlic salt and pepper to taste.
Then add your tomato paste, minced garlic, red pepper flakes, chopped onion, chopped sun-dried tomatoes, and 1 cup of chicken broth to the crockpot. Lightly stir your ingredients then cover and cook on high for 2-3 hours until your chicken is fully cooked through and shreddable.
After 2 to 3 hours, remove your chicken from the crockpot and shred it into small pieces. Pour it back into your crockpot.
In a small bowl whisk together your whole milk and greek yogurt. Once combined, pour it into your crockpot. ***Note-*** *you could substitute the whole milk and greek yogurt for 1 cup of heavy cream if you want to make the classic recipe.*
Add your parmesan cheese, orzo, Italian seasoning, basil, and spinach to your crockpot. Stir until everything is fully combined and mostly submerged in the sauce. Cover, and cook on high for another 45 minutes to 1 hour or until your orzo is cooked.
Serve in bowls and top with parmesan cheese and additional basil. Enjoy!

4) Ground Beef and Sweet Potato Fajita Bowls

These sheet-pan ground beef and sweet potato fajita bowls are a school dinner recipe that your entire family will love. These bowls taste like a delicious deconstructed taco and are loaded with healthy ingredients like sweet potato, sliced bell peppers, and lean ground beef.

**Ground Beef and Sweet Potato Fajita Bowls**

**INGREDIENTS**
16 oz of 96% ground beef
2 sweet potatoes, washed and diced into bite sized pieces.
3 bell peppers, thinly sliced
1 white onion, thinly sliced
1/4 cup finely chopped cilantro
Juice of 1 lime
2 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Optional toppings: avocado, shredded cheese, sour cream, salsa.
**INSTRUCTIONS**
Add all of your seasonings to a small bowl and mix together to form a homemade taco seasoning.
Preheat your oven to 400 degrees. Wash your sweet potatoes and cut into 1 inch cubes. Add your sweet potatoes to a large bowl, drizzle with avocado oil, and add 1/3 of your seasoning mix. Toss until fully coated. Place your sweet potatoes to your largest sheet pan and bake in the oven for 15 minutes.
Thinly slice your bell peppers and onion. Add your chopped vegetables to the same bowl that the sweet potatoes were in, drizzle with avocado oil, and season with 1/3 of your taco seasoning. Toss until fully coated. After the 15 minutes is up, remove your pan of sweet potatoes from the oven and push the sweet potatoes to one half of the sheet pan. Add your vegetables to the other half of the pan then return to the oven and bake for another 25 minutes.
While your vegetables cook, add your ground beef and remaining 1/3 taco seasoning mix to a large skillet and brown until your meat is fully cooked through (about 12-15 minutes). Once cooked, remove from heat and set aside.
When there is 5 minutes of cook time remaining, stir your cooked ground beef into your fajita veggie mix and place back in the oven to allow everything to warm. Remove from the oven and top the sheet pan meal with your fresh lime juice and finely chopped cilantro.
Assemble your bowl by placing your cooked sweet potatoes on the bottom and topping with the fajita veggie ground beef mix. Add toppings of choice like shredded cheese, avocado, and sour cream and enjoy!

5) Oven Baked Crispy Chicken Tacos

One of my favorite dinners to make this time of year are these oven baked crispy chicken tacos. The ground chicken filling is perfectly seasoned and comes together in one pot which makes it the perfect filling to meal prep on a sunday and bake into your tacos on a busy weeknight.

**Baked Crispy Chicken Tacos**

**INGREDIENTS**
16 oz ground chicken
1, 4 oz can of mild green chiles
1 tbsp minced garlic
1 packet original taco seasoning mix
Juice of 1/2 a lime
Half of a sweet onion, finely diced
1/3 cup finely diced cilantro
2 cups shredded cheddar blend (or cheese of choice)
8-10 flour tortillas
Avocado oil spray or oil of choice
**INSTRUCTIONS**
Preheat your oven to 400 degrees then finely dice your onion and cilantro.
Add your garlic, chopped onion, ground chicken, diced green chiles, lime juice and taco seasoning to a large skillet. Brown over medium heat for 15-20 minutes or until your chicken is fully cooked through and your onions have softened. Remove from heat then stir in your chopped cilantro.
Line your largest sheet pan with parchment paper, spray with avocado oil spray, and lay out your tortillas. Layer a thin amount of cheese to each tortilla and add about 1/3 cup of ground chicken mixture to one half of the tortilla. Be careful not to overfill the tortillas, you should be able to easily fold over the tortilla.
Fold over the other half to form a taco and press down, pinching along the crease of the tortilla to maintain its shape if needed. Repeat until all of your tortillas are filled.
Spray each tortilla with avocado oil or brush with oil of choice.
Bake for 10-20 minutes or until the tortillas are crispy. Some tortillas bake faster than others. Serve immediately and pair with a cilantro avocado dip, salsa, or ranch.

6) Bruschetta Caprese Chicken Cutlets

Using chicken cutlets in your weeknight dinner recipes is an easy way to cut down on cooking time and get your dinner ready faster. With a simple but colorful bruschetta mixture topping, these bruschetta chicken cutlets are full flavor and nutrition that your family will love.

**Bruschetta Caprese Chicken Cutlets**

**INGREDIENTS**
**For the chicken cutlets**
2 chicken breasts, butterflied into 4 chicken cutlets
1 cup Italian breadcrumbs
2 eggs
3 tbsp butter
**For the bruschetta caprese**
2 cups chopped tomatoes (about a 16 oz grape tomato container)
12 oz marinated fresh mozzarella, drained.
1/4 cup roughly chopped basil
1 tsp garlic salt
1 tsp dried Italian seasoning
Balsamic glaze: 1 tbsp for tomato mixture and some to drizzle on the chicken.
**INSTRUCTIONS**
Preheat your oven to 375 and grease a 9x13 baking dish. Set the dish aside for future use.
Slice your two chicken breasts in half to make 4 chicken cutlets.
Whisk your 2 eggs in one bowl and add your breadcrumbs to a second bowl. Dip your cutlets in the egg first then evenly coat with the breadcrumbs, shaking off any excess crumbs. Set aside.
In a large pan, heat your butter until fully melted. Run the melted butter along the bottom of your pan until the bottom is coated. Add your chicken cutlets to the pan and cook until that side is browned and semi crispy (about 4 minutes). Flip your chicken cutlets and repeat on the other side (another 4 minutes).
Add your browned chicken cutlets to your 9x13 baking dish, cover with tin foil, and bake at 375 for 20-25 minutes or until your chicken reaches an internal temperature of 165.
Note: if you have very thinly sliced chicken, you may even want to temp check it after 15 minutes in the oven as it may bake even faster after being browned.
While your chicken bakes you can quarter your tomatoes, chop your mozzarella, and roughly chop your basil then add it to a medium sized bowl. Add your seasonings and a some balsamic glaze then mix until well combined.
Once your chicken is finished baking you can add it to a serving platter, cover with your bruschetta caprese, and evenly drizzle on some balsamic glaze. Enjoy!

7) Crockpot Salsa Verde Pork

There are few things better to come home to after a busy day of school activities than a ready to enjoy crockpot dinner. This easy salsa verde pork is a delicious "toss and leave" dinner recipe that is full of salsa verde and cilantro flavor and perfect for rice bowls, quesadillas, sliders, and more.

**Shredded Salsa Verde Pork (Crockpot Recipe!)**

**INGREDIENTS**
3 lb boneless pork shoulder
16 oz jar of salsa verde
Juice of 1 lime
2 tbsp cumin
1 white onion, diced
1/4 cup fresh cilantro
1 can pinto peans, drained
**INSTRUCTIONS**
Trim the pork shoulder of any excess fat then place the pork shoulder in your crockpot. Season with cumin then add the juice of 1 lime, 1 cup of salsa verde salsa, and your diced onion. Cook on low for 6-8 hours or until it reaches an internal temperature of 200-205 degrees and is easily shreddable.
Remove the pork from the crockpot, place it on a large cutting board, and use two forks to shred thoroughly. *Note that it is natural for the pork to release juices as it cooks. If desired, you can discard some of the juice while you are shredding your pork.
Place the shredded pork back in your crockpot and add the remaining 1 cup of salsa verde, 1/4 cup fresh cilantro (or to taste), and your drained can of pinto beans.
Place your crockpot on "warm" and warm for 30 minutes or until your salsa is fully warmed through. Enjoy!

8) Ground Turkey and Tortellini Casserole

This ground turkey and tortellini casserole is the perfect family friendly dinner recipe that tastes just like comfort food but is loaded with colorful ingredients and nutrition. This is one your entire family will love!

**Ground Turkey and Tortellini Casserole**

**INGREDIENTS**
16 oz ground turkey (93%)
18 oz bag Spinach and Cheese Tortellini
1 sweet potato
1 red bell pepper
5 cups chopped vegetables *I used 1 zucchini, 1 squash, and 1 head of cauliflower
1 cup shredded cheese (or to taste)
1 tsp Creole seasoning *Use 1/4 cup fresh parsley, 1/2 tsp garlic salt, and 1 tsp dried Italian seasoning if you want it less spicy
**INSTRUCTIONS**
Preheat your oven to 425. Cube your sweet potato, toss in a little olive oil, and roast for 25-30 minutes or until fork tender.
Dice all of your vegetables, season with 1/2 of the creole seasoning, and cook in a very large pan over medium heat until fork tender, about 15-20 minutes.
While your potatoes roast and veggies cook, season your ground turkey with the other half of the Creole seasoning and brown until cooked through.
Bring water to a boil and cook your tortellini according to package instructions.
Once your potatoes, veggies, turkey, and tortellini are all cooked, add them all to a pre-greased 9x13 baking dish and mix until well combined. Top with shredded cheese and bake at 325 for 20 minutes or until your cheese is fully melted. Enjoy!

9) Soy Salmon Nuggets

In my opinion, an air fryer is a great kitchen tool to invest in because it cooks food quickly, lowers the saturated fat, and gives you a crispy result that mimics fried comfort food but in a lightened up way. It’s the perfect tool for busy school nights!

Need convincing? Start by making these crispy soy salmon nuggets in the air fryer. They are coated in a simple soy sauce mixture, air fried until crispy, and delicious to enjoy on their own or add to bowls or tacos.

**Air Fryer Soy Salmon Nuggets**

**INGREDIENTS**
1 lb salmon
1/2 cup soy sauce
1/4 cup seasoned rice vinegar
1 tbsp brown sugar
1 tbsp minced garlic
**INSTRUCTIONS**
Remove the skin from your salmon and then cut your salmon into 2 inch squares.
Place your salmon in a bowl and add your soy sauce, rice vinegar, brown sugar, and garlic. Stir and evenly distribute your salmon so that all are in the marinade. Cover and let marinate for 30 minutes.
Preheat your air fryer to 375 for 2 minutes. Evenly layer your salmon bites into your air fryer basket, be careful to not overcrowd.
Spray with olive oil spray and air fry at 375 for 4 minutes.
After 4 minutes, gently flip your salmon pieces over, spray with olive oil spray again, and cook for an additional 3-4 minutes. Serve warm and enjoy! *cooking times will vary with the type of salmon you purchased and the size that you cut your squares so keep an eye on your squares!

10) Cheeseburger Bowls

Skip the fast food burgers during the busy school season and make these easy cheeseburger bowls instead. Topped with a burger sauce, this recipe is one of my favorite weeknight dinner recipes and is one that your family will love because it can be customized with their favorite burger toppings.

**Cheeseburger Bowls**

**INGREDIENTS**
16 oz lean ground beef
1/2 of a sweet onion, finely diced
1 tbsp butter
1 cup shredded cheddar cheese
1/2 cup bacon bits (about 10 pieces of cooked bacon. roughly chopped)
1 head romaine lettuce chopped (about 1-2 cups per bowl)
1 cup halved grape tomatoes
1/2 cup dill pickle chips
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp black pepper
Salt
Pepper
Optional mix ins: French fries, avocado, mushrooms, and more!
**Smash Burger Sauce Recipe**
1/2 cup low fat mayonnaise
1/4 cup no sugar added ketchup
2 tbsp dill relish
1 to 2 tsp sugar (to taste)
**INSTRUCTIONS**
If needed, cook your bacon until crispy then chop into bacon bits.
Add your ground beef to a large sauce pan and season with onion powder, garlic salt, and pepper. Brown over medium heat until fully cooked through (about 15 mintes). Once your meat is fully cooked then remove the pan from the heat, sprinkle on your cheddar cheese then cover and allow your cheese to melt.
Finely dice your onion and then add it to another sauce pan with butter. Cook until your onions are soft and caramelized (about 15-20 minutes).
While your beef and onions cook, chop all of your vegetables and mix together your burger sauce.
Add your lettuce, tomatoes, pickles, bacon bits, and any other mix ins you want to a dinner bowl. Top with with your burger toppings of choice.

11) Healthy Chicken Bacon Ranch Sliders

Generally enjoyed as a hearty appetizer or an after school snack, these healthy chicken bacon ranch sliders can also be an easy dinner recipe to make this time of year. With 20 grams of protein per slider, these baked sliders will keep your kids feeling full and pair well with a side of vegetables.

**Chicken Bacon Ranch Sliders**

**INGREDIENTS**
24 Kings Hawaiian Sweet Rolls
1 1/2 cup bacon bits (about 12 pieces of cooked bacon, chopped) plus some for topping
4 cups of finely shredded or chopped cooked chicken **You may use rotisserie chicken or cooked chicken breast for this recipe*.
1 1/3 cups low-fat, plain Greek yogurt
2 tbsp Hidden Valley ranch dressing seasoning
1 tbsp fresh green onion (or to taste)
8 slices sharp white cheddar cheese
2 cups freshly shredded cheddar cheese
1 tbsp butter
1/2 tsp dried Italian seasoning
**INSTRUCTIONS**
Preheat your oven to 350 and pre-grease a 9x13 baking dish.
If you are going to make your own bacon bits, cook 12 pieces of bacon in a large saucepan over medium heat until crispy (about 20 minutes). Chop into small bacon bits then also chop your green onions.
Very finely shred or chop your cooked chicken. ***Note-*** *the finer you shred your chicken, the easier your sliders will be to pull apart.*
Combine your chicken, bacon bits, and green onions together in a medium bowl. In another small bowl, stir together your greek yogurt and ranch dressing seasoning mix. Add your greek yogurt ranch dressing to your chicken mixture and stir until combined.
Remove your hawaiian sweet rolls from the packaging and place on a cutting board, keeping the rolls together. Use a long serrated knife to slice your Hawaiian rolls in half, separating the top half from the bottom. Place the bottom half of your rolls in your pre-greased 9x13 baking dish.
Add a layer of sharp cheddar cheese slices to your rolls then add your chicken mixture, using clean hands or a utensil to evenly spread the chicken. Top the chicken mixture with freshly shredded cheddar cheese and replace the top half of hawaiian rolls.
Melt your butter and italian seasoning mixture together in a small, microwave safe bowl until your butter is fully melted. Brush the italian butter mix across the top of the rolls, covering each one thoroughly.
Bake your chicken bacon ranch sliders in the oven for 15-18 minutes or until your cheese is melted and the tops of the sliders are golden brown. If you prefer less crispy tops of the sliders, you may cover your baking dish with foil.
Garnish your sliders with extra green onions and bacon bits. To serve, serve the sliders directly out of the baking dish as pull apart sliders OR cut them into individual sliders, cutting along the pre-creased bun lines, and serving them on a platter. Serve warm and enjoy!

12) Barbecue Chicken Flatbread

Flatbreads are always an easy dinner to make on busy school nights because they can be topped with any toppings of choice or even prepped by each individual child for a family friendly dinner activity.

Topped with a simple shredded barbecue chicken (that you can cook yourself or use a rotisserie chicken to save time), melty mozzarella cheese, and fresh cilantro, this barbecue chicken flatbread is one of my favorite ways to build up a healthy flatbread on a busy weeknight.

**Barbecue Chicken Flatbread**

**INGREDIENTS**
2 chicken breast, cooked and shredded (or about 2.5 cups of cooked and shredded chicken)
1 1/2 cup barbecue sauce (added to taste)
2 cups shredded smoked gouda
1 cup shredded mozzarella cheese
1/2 cup finely diced red onion
1/2 cup finely chopped cilantro
4 round flatbreads
**INSTRUCTIONS**
Place your trimmed chicken breasts into a crockpot. Lightly season with salt and pepper, add 3/4 cup of water, and cook on high for 2.5 to 3 hours or until your chicken easily shreds. If you want to skip this step, use rotisserie or canned chicken.
Place your cooked chicken breasts in a bowl and shred thoroughly. Stir in your barbecue sauce, adding to taste. (*Note- you will want ENOUGH bbq sauce because this sauced chicken will also act as the sauce for your flatbread)*.
Preheat your oven to 375 degrees and line a large baking sheet with foil. Place your flatbreads onto your lined baked sheet. *Note: If you want crispier flatbreads, bake the flatbreads in the oven for 5-10 minutes BEFORE adding your toppings.*
Add ~1/2 a cup of smoked gouda to each flatbread until the top is evenly covered.
Fully layer each flatbread with 1/2 cup of barbecue chicken.
Top each flatbread with 1/3 cup of shredded mozzarella cheese, 1/4 cup of finely diced onions, and 1/4 cup of freshly chopped cilantro, adjusting to taste. Option to drizzle some extra barbecue sauce over top each flatbread for extra flavor.
Bake your barbecue chicken flatbreads for 15-20 minutes or until your cheese is fully melted. Cut into triangles and enjoy!

13) One Pot Sausage Tortellini with Spinach

Coated in a high protein cottage cheese pasta sauce, this one pot sausage tortellini with spinach is the perfect family friendly dinner recipe to make during the school year. It’s ready in under 40 minutes, full of nutritious ingredients, and leaves you with only one pot to clean!

**One Pot Sausage Tortellini with Spinach**

**INGREDIENTS**
16 oz mild Italian sausage
1 tbsp garlic
1/2 sweet onion, diced
1 family pack of cheese tortellini
1 can Italian stewed tomatoes
1 cup cottage cheese
1/2 cup whole milk
3 cups fresh or frozen spinach, roughly chopped
1 tbsp dried basil
1 cup mozzarella cheese for topping
**INSTRUCTIONS**
Place a large pan over medium heat then add your minced garlic, chopped onion, and Italian sausage. Brown for 10-12 minutes or until your onions begin to soften and your sausage is mostly cooked.
Reduce your heat to low and add your can of diced tomatoes (include the liquid!), cottage cheese, milk, spinach, basil, and tortellini. Stir all of the ingredients together then cover and simmer for 20-25 minutes, stirring occasionally, until your tortellini is softened.
Remove from heat and sprinkle your mozzarella cheese over the top. Cover and allow your pasta to stand for 5 minutes to let the cheese melt and sauce thicken. Serve warm and enjoy!

14) Buffalo Chicken Rice Bowls

If you have kids that like slightly spicy flavors then these buffalo chicken rice bowls should be added to your meal planning for the week. Buffalo chicken tenders are served over a bed of rice and topped with crispy celery and thin carrots ribbons for the perfect weeknight meal!

**Buffalo Chicken Rice Bowls**

**INGREDIENTS**
6 chicken tenders (or 2 breasts sliced into 3 small tenders)
1 cup finely crushed corn flakes
2 eggs
1/4 tsp paprika
1 cup Franks Red Hot Buffalo Sauce
1 cup cooked white rice
1 cup diced celery
1 cup diced carrots or carrot ribbons
Fresh cilantro
1 small avocado
Cilantro Avocado Dressing (or dressing of choice)
Optional: Avocado oil spray to make crispy chicken tenders
**INSTRUCTIONS**
Finely crush your corn flakes and add to a bowl. In another bowl, whisk your two eggs together with your paprika.
Dip your chicken tenders in the egg mixture then the corn flakes until thoroughly coated. You may need to press the corn flakes to the chicken to ensure they stick.
Spray your air fryer bin with avocado oil spray, add your chicken tenders, and lightly spray them with avocado oil spray. Air fryer at 375 for 10 minutes, flipping the chicken tenders and spraying them again after 5 minutes. Your chicken tenders should reach an internal temperature of 165.
Once they are finished cooking, toss your chicken tenders in your buffalo sauce until well coated.
Cook your rice according to package instructions and add to two bowls.
Chop your veggies, cilantro, and avocado and add to your two rice bowls.
Top your rice bowls with 2-3 buffalo chicken tenders and add your dressing. Enjoy!

15) Meat and Ricotta Stuffed Shells

While this weeknight dinner recipe is not short on dishes, it is the perfect recipe to prep ahead of time to enjoy right away or store in your freezer to have on hand for busy weeknights. This time of year can throw unexpected activities onto your schedule and having a prepped meal in the freezer is always a comfort to lean on.

**Meat and Ricotta Stuffed Shells**

**INGREDIENTS**
12 oz jumbo shells- cooked to package instructions
1 lb lean ground beef (or ground meat of choice)
24 oz marinara sauce of choice
3/4 cup skim ricotta
1 tbsp dried Italian seasoning
1 tsp garlic salt (or to taste)
1/2 cup finely diced onion
1/2 cup finely diced mushrooms
1 tbsp garlic
1 cup mozzarella cheese (or to taste)
Roughly chopped basil for garnish
**INSTRUCTIONS**
Preheat your oven to 330 degrees.
In large pot, boil water and cook shells according to package instructions.
Prep your stuffing while your shells boil. Add oil, garlic, mushrooms, and onions to a large sauce pan and cook over medium heat until fragrant, about 5 minutes.
Add ground meat, Italian seasoning, and garlic salt. Mix and stir until the meat is fully cooked through, about 10-15 minutes. Remove from the heat then stir in your ricotta and 3/4 cup of your marinara sauce (set the rest of the sauce aside).
Take a 9x13 baking dish and evenly spread 1/2 cup of marinara sauce along the bottom.
Take an individual shell (preferably one that stayed whole while it cooked) and stuff with 1.5 tablespoon of ground meat and ricotta mixture. Place the shell in the upper corner of your 9x13 dish. Repeat this process and tightly pack your stuffed shells together until your 9x13 dish is full of stuffed shells (I was able to make 5 rows of 5 shells for 25 shells total).
Once your 9x13 is full of stuffed shells that have been tightly packed together, pour the remaining marinara sauce evenly overtop of your shells. Then layer with mozzarella cheese to taste. Cover and bake at 330 for 25 minutes, removing the tin foil for the last 5 minutes to help the cheese melt.
Garnish with roughly chopped fresh basil and serve warm. Enjoy!

16) Hot Honey Chicken Tenders

These crispy air fryer hot honey chicken tenders are an easy and versatile protein source to add to salads, bowls, and wraps. Chicken tenders coated in a flavorful corn flake crust then air fried to a crispy perfection and tossed in an easy hot honey sauce, this recipe is a family favorite every time!

**Hot Honey Chicken Tenders**

**INGREDIENTS**
2 chicken breasts, sliced into evenly sized chicken tenders that are 1-2 inches thick.
3.5 cups corn flakes
1/3 cup grated parmesan
1/2 cup all purpose flour
3 eggs, beaten
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper
1 tsp dried Italian seasoning
3/4 cup honey
1 to 2 tsp red pepper flakes (to taste)
*You will also want an avocado oil or olive oil spray to help crisp your tenders.
**INSTRUCTIONS**
Start by trimming your chicken breasts into evenly sized chicken tenders. For best results, identify the grain of your chicken breast and slice against it when cutting your tenders. Your chicken tenders should be roughly 5 inches in length and 1 to 2 inches thick.
In a medium sized bowl add your flour, onion powder, garlic powder, salt and pepper then mix together until well incorporated.
In another medium sized bowl, crack your 3 eggs and whisk until combined.
Add your corn flakes, grated parmesan, and italian seasoning to a food processor and pulse until it reaches a fine, breadcrumb like texture. Pour your corn flake mixture into a third medium sized bowl.
Take a chicken tender and toss it first in the seasoned flour, then dip in the egg mixture, then toss in the corn flake mixture pressing the corn flakes into your chicken tenders for an even coating. Shake off any excess and set your breaded chicken tender on a clean plate. Repeat until all of your chicken tenders have been breaded.
Preheat your air fryer to 375 for 2 minutes. Place 4-5 chicken tenders in your basket (be careful not to overcrowd them), spray with avocado oil spray, and air fry for 5 minutes. *Note- You will need to air fry your chicken tenders in 2-3 batches.*
Once your 5 minutes are up, flip your chicken tenders and spray again with avocado oil spray. Continue to air fry at 375 for another 3-5 minutes or until your chicken tenders are golden and crispy and your chicken has reached an internal temperature of 165 degrees. Set the cooked chicken tenders aside and repeat this process until all of your chicken tenders are cooked.
While your chicken tenders are cooking, add your honey and hot pepper flakes (to taste) to a small sauce pan and warm over medium heat until the honey begins to bubble. Set your hot honey aside and allow it to thicken.
Drizzle, dip, or toss your cooked chicken tenders in your hot honey and adjust the spice level to taste. Serve as is or pair with a dipping sauce of choice and enjoy!

17) Sausage Kale and White Bean Soup

You can’t have a school dinner recipe round up and not have a healthy soup recipe in it. This sausage kale and white bean soup is loaded with fresh vegetables, fiber rich beans, and slightly spicy sausage for a delicious dinner recipe that can be made on the stovetop or in an instant pot.

**Sausage Kale and White Bean Soup**

**INGREDIENTS**
16 oz Hot Italian Sausage (could sub for mild)
1 cup diced carrots (about 3 large carrots, peeled and chopped)
1 cup diced celery (about 3 large stalks)
1/2 cup finely diced onion
1 tbsp minced garlic
2 tbsp butter (could sub oil)
2 cups finely chopped kale (stems removed)
32 oz chicken broth
12 oz water
2 cans cannelli beans, drained
1 tsp garlic powder
1 tsp onion powder
1/2 tsp garlic salt
1/2 tbsp Italian seasonings
1 tbsp dried thyme
Top with shredded parmesan cheese and fresh thyme
**INSTRUCTIONS**
Warm a large soup pot over medium heat and brown your sausage until fully cooked through, about 10 minutes. Remove the sausage and set aside on a plate. (could put a paper towel on the plate to absorb some of the grease.)
To the same soup pot add your butter, celery, onions, garlic, and carrots and sauté until tender, about 5 minutes.
Add your chicken broth, water, beans, seasonings, and sausage then bring to a simmer. Simmer for 20 minutes, adding your finely chopped kale in the last 10 minutes of simmering before serving. Allow the kale to fully cook down.
Ladle your soup into bowls and top with parmesan cheese and fresh thyme. Enjoy!

18) Hot Honey Chicken Drumsticks

Baked chicken drumsticks are another one of my favorite dinners to make during the school year. These easy baked chicken drumsticks have a crispy bite and are coated in a delicious hot honey sauce. Need it more family friendly? Use regular honey instead!

**Hot Honey Chicken Drumsticks**

**INGREDIENTS**
**Chicken Drumsticks**
5 chicken drumsticks
2 tbsp olive oil
1 tsp smoked paprika
1/4 tsp cayenne pepper
3/4 cup Italian breadcrumbs
**Hot Honey Sauce Recipe**
1/3 cup honey
1 tbsp red pepper flakes
*use 1/2 tbsp red pepper flakes if you want mildly hot honey sauce
**INSTRUCTIONS**
Preheat your oven to 375 degrees and pre-grease a 9x13 baking dish.
Place your drumsticks in a large ziplock bag and add your oil, smoked paprika, and cayenne pepper. Seal and shake the bag until the drumsticks are well coated in oil and seasoning.
To your ziplock add your Italian bread crumbs, seal, and shake the bag until the drumsticks are well coated in breadcrumbs.
Place your drumsticks in the 9 x 13 baking dish and bake ay 375 for 45-50 minutes or until your drumsticks reach an internal temperature of 165 degrees F. (I highly recommend using a food thermometer to check your drumsticks)
While your chicken bakes, add your honey and red pepper flakes to a small sauce pan and warm over low/medium heat until your honey thins out and you are able to combine the ingredients.
Once your chicken is done baking, top with the hot honey sauce and enjoy!

19) Smash Burger Tacos

These smash burger tacos are a quick dinner idea that your entire family will love. All the flavors of a burger but served as a crispy handheld taco, you can whip these tacos up in a flash and customize them with your families favorite burger toppings.

**Smash Burger Tacos**

**INGREDIENTS**
**For the Smash Burger Tacos**
4 soft taco flour tortillas
1 lb 93% ground beef
Sliced cheddar cheese
Shredded lettuce
Pickles
Tomatoes, chopped
1/2 a yellow onion
1 tbsp butter
Homemade burger Sauce
**Homemade Burger Sauce**
1/2 cup low fat mayo
1/4 cup ketchup
2 tbsp pickle relish
1 tsp sugar (or to taste)
**INSTRUCTIONS**
Finely dice your onion and add to a small saucepan. Add your butter. Stir regularly and cook over medium heat until your onions are softened and golden, about 15 minutes. Once fully cooked, remove from the heat and set aside.
While your onions cook, separate your ground beef into 4 equal sections.
Place one section of ground beef in the middle of one tortilla and press your ground beef into a thin layer, covering the tortilla surface but leaving 1/2 inch of uncovered tortilla on the border. *You want to press your ground beef thin, this will help it cook fast enough and makes it more similar to a smash burger.
Repeat Step 3 on the other 3 tortillas until you have 4 ground beef tortillas.
Heat a large pan over medium heat until it is warm. Place one of the tortillas in the pan, meat side down, and cook for 3-4 minutes or until your meat is thoroughly browned.
Flip your tortilla so the meat side is now facing up. Add one slice of cheddar cheese, cover, and cook until your cheese is fully melted. Remove the tortilla from the pan and set aside.
Using the same pan, repeat steps 5 and 6 until all of your smash burger tacos are cooked.
Add your shredded lettuce, tomatoes, pickles, and grilled onions.
In a small bowl, mix together your burger sauce ingredients then add a scoop to finish each taco. Serve warm and enjoy!

20) Soy Garlic Chicken Thighs

These soy garlic chicken thighs are another one pot dinner recipe that is perfect this time of year. Chicken thighs are simmered in a honey soy sauce for a delicious dinner recipe that can be enjoyed with sides or added to bowls or salads.

**One Pot Soy Chicken Thighs**

**INGREDIENTS**
4 to 6 bone in skin on chicken thighs
2 tbsp butter
1/2 cup low sodium soy sauce
One lemon, juiced
1/4 cup honey
1 tbsp minced garlic
1 tsp sesame oil
Toppings: diced green onions and sesame seeds
**INSTRUCTIONS**
Heat your butter in a large cast iron skillet over medium heat. Once your butter is melted, add your chicken thighs and brown on each side for 2 to 3 minutes or until the outer skin is golden.
As your chicken thighs brown, mix together your soy sauce, lemon, honey, garlic, and sesame oil in a small bowl.
Add the sauce to your chicken thighs, reduce to low heat, cover and simmer for 25-30 minutes flipping your chicken thighs every 5 minutes to sauce each side. Use a food thermometer to ensure your thighs have reached internal temperature of 165 Fahrenheit. Serve warm and enjoy!

The takeaway:

Enjoying a homemade school night dinner together is a great way to gather your children around the table, nourish their bodies, and get to hear all about each others days.

With recipes from crockpot to one pot, chicken to salmon, and everything else in between, this round up of back to school dinner ideas hopefully sparked some inspiration and filled some recipe books to help you get dinner on the table no matter how busy the school season feels.

Liked this recipe round up? Check out some of my others:

*These blogs may contain affiliate links. Any purchase made through my links gives me a small commission and supports Lauren Twigge Nutrition.

20 Back To School Dinner Ideas