30 Easy Family Recipes
You don’t need a plethora of ingredients to cook delicious family dinners. Build a variety of tasty, kid-pleasing meals around these 10 staple ingredients, ranging from broccoli to sausage to tortillas. Get the whole family involved with these tips for cooking with your kids, then keep the dinner table mood lively with fun conversation starters.
Sauté broccoli florets and sliced garlic in olive oil. Toss with whole-wheat spaghetti and olive oil and sprinkle with grated Parmesan and toasted pine nuts.
Roasted Broccoli and Tofu
On a rimmed baking sheet, toss broccoli florets and cubes of extra-firm tofu with canola oil, soy sauce, and a touch of toasted sesame oil. Roast at 400° F until the broccoli is tender and the tofu is golden. Serve with rice.
Crunchy Lemony Broccoli
Steam broccoli florets and toss with butter, chopped parsley, and a squeeze of lemon. Sprinkle with toasted fresh bread crumbs.
Frozen Pizza Dough
Stretch and roll dough into a large circle and top with grated Cheddar, crumbled cooked bacon, and chopped scallions. Bake at 425° F until golden brown.
Divide dough into 4 pieces, stretch and roll it into rounds, and top with leftover meatballs and grated mozzarella. Fold over and seal the edges. Bake at 425° F until golden brown. Serve with marinara sauce.
Parmesan Bread Sticks
Flatten dough into a large rectangle, brush with olive oil, and sprinkle with grated Parmesan. Place on a baking sheet and score into strips. Bake at 400° F until golden brown. Tear apart to serve.
Shrimp Fried Rice
Sauté shrimp, chopped fresh ginger, and scallions in canola oil; add grated carrots, frozen peas, leftover cooked rice, and teriyaki sauce and cook until heated through.
Shrimp Po’ Boy
Coat shrimp with beaten egg, then a mixture of half cornmeal and half flour; pan-fry until golden. Serve on a split baguette with mayonnaise, mustard, pickle relish, and shredded lettuce.
Toss shrimp with olive oil, minced shallot, and chopped parsley in a baking dish. Sprinkle with panko bread crumbs, drizzle with melted butter, and bake at 400° F until cooked through and golden brown. Serve with rice.
Sweet Italian Sausage
Cook sausages; slice and toss with pasta, peas, and a touch of heavy cream.
Remove sausage from casings and roll into 1½-inch balls. Brown until cooked through; serve on a baguette with warm marinara sauce.
Sausage and Peppers
Cook sausages and sliced bell peppers and onions in olive oil; serve with warmed cannellini beans.
Make open-face cheese melts and form sandwiches with cooked bacon, sliced tomato, and lettuce.
Fried Cheddar Salad
Coat ¾-inch pieces of Cheddar in flour, then beaten egg, then panko bread crumbs. Freeze on a plate for 10 minutes. Fry in canola oil and serve on a dressed green salad.
Toss cooked rice with grated Cheddar, olive oil, lemon juice, and torn basil leaves.
Saucy Poached Eggs
Warm marinara sauce in a large skillet. Make 4 wells in the sauce and crack an egg into each. Cover and cook until the whites are set. Serve with toast.
Asian Egg Bowl
Beat 2 eggs with a splash of soy sauce and 1 sliced scallion. Cook in canola oil until set like an omelet. Slice and serve over rice, drizzled with sesame oil.
Scramble eggs with grated Cheddar and tuck inside a pita.
Brush 4 tortillas with olive oil and bake at 425° F until golden. Top with marinara sauce and grated mozzarella and bake until the cheese melts. Sprinkle with torn basil.
Roll up a tortilla with shredded rotisserie chicken and coleslaw.
Form a sandwich with 2 tortillas, cooked quinoa, sliced scallions, and grated Cheddar. Cook in olive oil in a skillet until the cheese is melted. Cut into wedges and serve with salsa and sour cream.
Stuffed Sweet Potatoes
Bake sweet potatoes at 400° F until tender. Split and fill with sautéed spinach and goat cheese. Sprinkle with toasted pecans.
Sweet Potato Soup
Sauté peeled and cubed sweet potatoes, chopped apple, onion, and fresh ginger in olive oil until beginning to soften. Cover with vegetable or chicken broth and simmer until soft; puree. Serve with pita chips.
Cut sweet potatoes into wedges, toss with olive oil and grated Parmesan, and roast at 400° F until tender.
Canned Black Beans
Black Bean Soup
Sauté chopped onion, garlic, and jalapeño pepper (optional) in olive oil; add black beans and chili powder. Cover with chicken or vegetable broth and simmer until the liquid is slightly reduced; puree. Serve with sour cream, lime wedges, and tortilla chips.
Rice and Beans
Warm black beans with a splash of water and dried oregano; mix in chopped roasted red peppers. Serve over rice and sprinkle with sliced scallions.
Black Bean Burritos
Roll up tortillas with black beans, salsa, diced white onion, grated Cheddar, and rotisserie chicken. Wrap in foil and bake at 400° F until warmed through.
Toss finely shredded kale with lemon juice, olive oil, and grated Parmesan. Sprinkle with chopped roasted almonds.
Tuck a layer of chopped sautéed kale into your favorite lasagna recipe.
Tear kale leaves into pieces and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake at 300° F until crisp.