When school’s back in session, weeknights get wild. Between homework, sports, and activities, dinner can feel like the hardest part of the day.  Some weeks are better than others but the menu last week was spot on for our crew so I wanted to share!!

This roundup includes quick, flavor-packed recipes that don’t require hours in the kitchen, plus meal-prep ideas to keep mornings and lunchboxes stress-free.

What’s Included

• 1 make-ahead breakfast

• 1 prep-ahead lunch

• 5 family-friendly dinners

• 1 optional bonus veggie night

Menu at a Glance

Cheesy Chicken Sausage Egg Bake (Breakfast)
Cook once, eat all week. Cheddar, mozzarella, sausage, and spinach baked into an easy breakfast casserole.

Chicken Pesto Ciabatta Melts (Lunch)
Rotisserie chicken, roasted red peppers, and melty provolone tucked into ciabatta rolls with pesto.

Creamy Green Chile Chicken Stew (Dinner)
Shredded chicken, beans, corn, and greens in a creamy chile broth.

Sheet-Pan Sausage & Gnocchi Bake (Dinner)
One pan, 30 minutes. Gnocchi, sausage, zucchini, and tomatoes roasted together with Parmesan.

Honey-Soy Glazed Salmon Bowls (Dinner)
Sweet-salty salmon cubes served over rice with cucumber, broccoli, and edamame.

Grilled Chicken & Pork Rice Plates (Dinner)
Cook both proteins once, enjoy pork tonight and chicken tomorrow. Served with rice and a quick veggie slaw.

Crunchy Kale & Chicken Caesar Salad (Dinner)
Massage kale, toss with Caesar dressing, Parmesan, and croutons. Top with leftover grilled chicken.

Bonus: Rustic Tomato & Cheese Galette
A low-lift, high-reward vegetarian meal using store-bought crust, tomatoes, cheese, and a swirl of pesto.

Meal Prep Hacks

• Batch proteins: Grill chicken or pork once, repurpose all week

• Big-batch rice: Cook extra to use in multiple dinners

• Snack station: Pre-cut fruit, cheese cubes, and veggies for grab-and-go snacks

• Freezer stash: The egg bake and stew both freeze well for crazy weeks

Full Recipes

Cheesy Chicken Sausage Egg Bake

Ingredients
1 tbsp olive oil
12 oz chicken sausage, sliced
1 red bell pepper, diced
5 oz baby spinach (or 10 oz frozen, thawed/drained)
12 large eggs
½ cup milk
½ tsp garlic powder
¼ tsp red pepper flakes (optional)
4 oz cream cheese, cubed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 green onions, sliced
Salt and pepper

Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking dish.

2. Heat oil in a skillet, cook sausage and bell pepper until browned, 6 minutes. Add spinach and cook until wilted.

3. In a bowl, whisk eggs, milk, garlic powder, red pepper flakes, salt, and pepper.

4. Spread sausage mixture in baking dish. Scatter cream cheese, ¾ of the cheeses, and green onions on top. Pour egg mixture over.

5. Sprinkle remaining cheese.

6. Bake 45–50 minutes, until center is set. Cool 5 minutes before slicing.

Chicken Pesto Ciabatta Melts

Ingredients (4 sandwiches)
4 ciabatta rolls, halved
2 cups shredded rotisserie chicken
½ cup pesto
½ cup roasted red peppers, sliced
4 slices provolone or mozzarella
Olive oil or butter for toasting

Instructions

1. Preheat panini press or skillet.

2. Spread pesto on both halves of rolls.

3. Layer chicken, roasted peppers, and cheese. Close sandwiches.

4. Brush outside with olive oil or butter.

5. Grill until golden and cheese melts.

6. Serve warm or wrap for lunch.

Creamy Green Chile Chicken Stew

Ingredients
4 cups chicken broth
1 (12 oz) jar green enchilada sauce or salsa verde
1½ lbs chicken thighs
2 (15 oz) cans white beans, drained
1 (4 oz) can diced green chiles
2 cups frozen corn
2 cups baby spinach or kale, chopped
4 oz cream cheese, softened
1 cup shredded cheddar cheese
2 tbsp lime juice
¼ cup chopped cilantro
Salt and pepper

Instructions

1. Add broth, enchilada sauce, chicken, beans, chiles, corn, spinach/kale, and spices to a pot.

2. Bring to boil, reduce heat, simmer 25–30 minutes.

3. Remove chicken, shred, and return to pot.

4. Stir in cream cheese and cheddar until melted.

5. Remove from heat, stir in lime juice and cilantro.

6. Serve with toppings like tortilla chips or avocado.

Sheet-Pan Sausage & Gnocchi Bake

Ingredients
1 lb Italian sausage, casings removed
2 cups cherry tomatoes
1 medium zucchini, chopped
1 lb potato gnocchi
¼ cup olive oil
1 tsp oregano
½ tsp garlic powder
Salt and pepper
¼ cup Parmesan
Optional: balsamic glaze

Instructions

1. Preheat oven to 425°F. Line a sheet pan.

2. Roll sausage into 1-inch meatballs, add to sheet pan with tomatoes, zucchini, and gnocchi.

3. Drizzle oil, season with oregano, garlic powder, salt, and pepper. Toss.

4. Roast 25–30 minutes, stirring once.

5. Remove from oven, stir in Parmesan, drizzle balsamic glaze if desired.

Honey-Soy Glazed Salmon Bowls

Ingredients (4 servings)
1 cup uncooked rice
2½ cups water or broth
1 lb salmon fillets, cubed
2 tbsp flour
2 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 tsp grated ginger
1 cup broccoli florets, steamed
1 cucumber, diced
1 cup edamame, thawed
Sesame seeds

Instructions

1. Cook rice.

2. Season salmon, coat with flour.

3. Heat oil in skillet, sear salmon ~3 minutes per side.

4. Whisk soy sauce, honey, garlic, ginger, ¼ cup water. Add to skillet, simmer until thickened. Toss salmon to coat.

5. Serve bowls with rice, salmon, broccoli, cucumber, and edamame. Garnish with sesame seeds.

Grilled Chicken & Pork Rice Plates

Ingredients
1 lb pork tenderloin
1 lb chicken breasts
¼ cup soy sauce
2 tbsp honey
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
2 cups cooked rice
1 cucumber, sliced
1 carrot, shredded

Instructions

1. Whisk soy sauce, honey, sesame oil, garlic, and ginger. Divide between pork and chicken. Marinate 30 minutes.

2. Grill proteins until cooked (pork 145°F, chicken 165°F). Rest, slice.

3. Serve over rice with cucumber and carrot slaw.

Crunchy Kale & Chicken Caesar Salad

Ingredients
1 bunch kale, chopped
2 cups cooked chicken, sliced
½ cup Caesar dressing
½ cup Parmesan
2 cups cubed ciabatta bread
2 tbsp olive oil
Salt and pepper

Instructions

1. Preheat oven to 375°F. Toss bread cubes with oil, salt, and pepper. Bake 10 minutes for croutons.

2. Place kale in bowl, massage with pinch of salt until softened.

3. Toss kale with dressing, Parmesan, and croutons. Top with chicken.

Rustic Tomato & Cheese Galette (Bonus)

Ingredients
1 store-bought pie crust
3 tomatoes, sliced
1 cup shredded mozzarella
½ cup shredded cheddar
2 tbsp pesto
1 egg, beaten
Salt and pepper

Instructions

1. Preheat oven to 400°F. Roll pie crust on parchment.

2. Spread pesto, leaving 2-inch border. Add cheese and tomato slices. Season.

3. Fold crust edges over filling, brush with egg.

4. Bake 30–35 minutes until golden. Cool before slicing.