I’m never ready for school to start and this year is no different. Even though we will be online at least for the first several weeks, I know from this spring it will still be hectic at night with homework and possibly sports practices. Having a back to school dinner plan ready really helps me get dinner to the table and I hope these family favorites help you do the same!
I am not ready for the early mornings or the hectic nights with homework and trying to have dinner at a decent time. We are moving our oldest daughter back to college so that adds another level to “I”m not ready for school to start!” I am, however, grateful that she has been home since March so it does make it a bit easier. My younger daughters start school this week and on Aug 31st both online and then an alternating schedule in person…hopefully!
So even though it will look different it will be crazy! These are the recipes I’ll be turning to for the several weeks and honestly, all year in a pinch. I’ve gathered these in sections for you: Easy Meals, Satisfying Salads, Breakfast for Dinner and Slow Cooker Favorites, You might check out My Favorite Five Cool Summer Recipes, 21 Easy Meals Your Family Will Love and Healthy Snacks for great ideas, too.
I’ve shared a lot of our college prep with you over the past few weeks from tips for college move in day to dorm organization so be sure to follow on Instagram as we get her all moved in later this week. My challenge this year was furnishing a house for three girls on a budget inside 5 days! I’ll share how we did this with you soon on the blog. This should be an interesting week to say the least!
Artichoke, Hearts of Palm, Quinoa Salad (serve with a Rotisserie Chicken or as a Meatless Monday!)
Salt Baked Herbed Salmon with a simple Arugula Salad with Olive Oil and Lemon Juice
Lemon Rosemary Roasted Chicken with Carrots and Potatoes – This one is one I shared on Quick Recipes highlight on Instagram stories. Zest and Juice 2 lemons, combine with 8 sprigs of chopped rosemary, salt, fresh black pepper, 2 tsp of chopped garlic, 2 tbs of olive oil and rub under the skin of the chicken saving a bit for the outside of the skin too. Fill the cavity of the chicken with rosemary, cubed onion, left over lemon halves. Place chicken, halved carrots and cubed potatoes in a roasting pan. Pour 2 cups white wine and 32 oz of chicken broth over the chicken and vegetables. Drizzle everything with olive oil and season with salt and pepper. Roast at 425 degrees for 90 minutes or well done. Be sure to serve this with rolls or some kind of bread to dip in the amazing sauce this makes!
SATISFYING SALADS AND WRAPS
BREAKFAST FOR DINNER
SLOW COOKER FAVORITES
Slow Cooker Minestrone – I love adding fresh spinach at the end for good greens!
Chicken Cassoulet – This easy slow cooker recipe is a reader favorite!
Slow Cooker Brisket with Onions – This is one I have featured on my Quick Recipes Highlight on Instagram. I get asked for it all the time so I saved it there. Pardon the iPhone photo! Thick cut 3 yellow onions and place on bottom of slow cooker. Place the brisket on the onions fat side up. Pour one bottle of Stubbs Beef Marinade on topand add Wicker’s BBQ Marinade and Baste over until just covered. Cook on high for 4 hours or low for 8 hours. Serve with your favorite salad.
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