Return Of The Weeknight Dinner

When I’m sitting in my kayak and look up at the blue summer skies, it seems as though summer will last forever. Those last licks of summer fade quickly as fall approaches. It won’t be long before we are thrown abruptly back into our regular busy routines. That first week or two, I always feel out of sorts. Transitions are tough and just when I’ve gotten used to the relaxed vibe of summer, it takes me time to find my kitchen rhythm again. A quasi-amnesia sets in and I feel like I’m fumbling over what to prepare. Somehow, we all manage to pull through and acclimate to a new year. The key is to remember what we already know and have the tools and ingredients ready. So, let’s get organized.

Starting a new school year is always busy. Let’s jumpstart the process by doing a weekly dinner menu plan so we can shop on Sunday and be prepared on Monday. Just composing a list of 7-10 weeknight dinners that your kids like is helpful to get ideas and stay organized with shopping lists. If you are really feeling ambitious, double and freeze some of those dinners for future weeks. (The same goes for lunchbox and after-school snacks. Some healthy suggestions include dried fruits, granola bars, chickpeas, celery stuffed with cream cheese or chumus, string cheese, and yogurt-granola parfaits.)

Most dinners fall into two categories: those that can be thrown together and those that require more preparation, but can be made in advance. Once you have your weekly menu, consider scheduling a prepping session in the beginning of the week to help cut down time during the rest of the week.

{Some Quick and Easy Meal Suggestions:

Seared Salmon, Basmati Rice & Steamed Broccoli—a simple yet nutritious meal, and all three components can cook simultaneously.

Chinese Stir Fry—add in your choice of veggies and diced meat to a wok or frying pan with a dash of soy sauce or sweet chili sauce. Steam the rice while sautéing everything else. Prepping the vegetables does take time, but can be done in advance.

Quesadillas—the glorified Mexican grilled cheese on flour tortillas will please most kids (and adults too!) and you can get creative with what you throw inside: corn, canned diced green chilis, mushrooms, etc.

Grilled Chicken or Steaks—season with spices (or marinate in advance) and grill on direct high heat; meanwhile, microwave baked potatoes (pierce first) and make a salad.

{Some Advanced Prep Meal Suggestions:

Spaghetti & Meatballs—freeze the spaghetti sauce with meatballs ahead of time, then boil up the spaghetti just before dinner. Probably one of the heartiest dinners.

Stews—a terrific all-in-one dish. Utilize your crock pot or instant pot to work for your schedule. Throw everything in before work or earlier in the day, and dinner will be waiting for you.

Homemade Fried Fish Sticks or Chicken Fingers—these are a kid favorite but they take time to dredge and bread. Bread a large batch and freeze in a single layer (use parchment between layers). Simply thaw the number of pieces you need and fry for a few minutes per side before serving.

Sheet Pan Dinners—an all-in-one meal with a fast clean-up. Advanced veggie/meal prep will allow you to pop the tray in the oven without too much oversight required. (See recipe below).

{Sheet Pan Popcorn Cauliflower and Chicken

An all-in-one sheet pan dinner! Use a sturdy sheet-pan (not disposable!) for best cooking and heat conduction.

Serves 4-6

Ingredients:

2 heads of cauliflower, cored and broken into florets

1-2 onions, sliced 

2 teaspoons kosher salt

2 teaspoons sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1 1/2 teaspoons paprika plus more for sprinkling

1 1/2 teaspoons turmeric

Freshly ground black pepper, to taste

1/3 cup olive oil

4-6 chicken leg quarters (with skin on)

1-2 tablespoons date syrup

Chopped parsley, for garnishing

Instructions:

Preheat oven to 400° F. Line a sheet pan with foil or parchment.

Combine cauliflower florets, onions, spices, and olive oil in a large bowl; toss to coat. Transfer mixture to sheet pan, and spread out evenly.

Arrange chicken on top; sprinkle with pepper and paprika.

Drizzle with date syrup.

Bake for 50-60 minutes, until chicken is browned and cooked through and veggies are tender. Sprinkle with parsley before serving. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: www.naomirosscooks.com.