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Women's Lifestyle Magazine

Easy (and Delicious) School Night Recipes

Aug 10, 2020 07:05AM ● By Family Features

When it comes to back-to-school season, whether students are heading back to the classroom or learning from home, one of the biggest challenges for busy parents remains the same: how to serve up delicious homemade meals the whole family will love. With the right preparation and ingredients on-hand, parents can easily pass the test. 

Mini Pierogy Mac ‘n’ Cheese Skillet Recipe by Mrs. T’s Pierogies

1 tablespoon olive oil, divided

1 box Mrs. T’s Classic Onion Pierogies

1 red pepper, diced

1 cup corn, drained and rinsed

1 can black beans, drained and rinsed

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup shredded Mexican cheese blend

1/4 cup diced tomatoes

1/4 cup diced red onions

1 handful cilantro, roughly chopped

Preheat broiler to high heat.

In large skillet over medium heat, add 1/2 tablespoon olive oil and saute pierogies until golden brown, about 8 minutes per side.

Remove pierogies and add remaining olive oil. Saute red peppers, corn, black beans, cumin, chili powder, salt and pepper until fragrant, about 3-4 minutes.

Spread red peppers, corn and beans into square baking dish. Nestle in pierogies. Sprinkle with shredded cheese.

Melt cheese under broiler about 2 minutes.

Top with tomatoes, onions and cilantro before serving.

Pressure Cooker Chicken Cacciatore Recipe courtesy of “Pinch of Yum” on behalf of ALDI

1-1 1/2 pounds chicken breasts or chicken thighs flour 

1 pinch salt, plus 2 teaspoons, divided

2 tablespoons extra-virgin olive oil

1 onion, diced

16 ounces mushrooms, sliced

3 cloves garlic, minced

1/2 cup chicken broth

1 bell pepper, diced

1 can (28 ounces) diced tomatoes

4 tablespoons butter

     capers (optional)

     parsley, plus additional for topping (optional)

     lemon

     preferred pasta 

     Parmesan cheese (optional)

Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).

Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out. 

Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure. 

Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.

Easy Chicken Enchiladas with Black Beans Recipe courtesy of “Wellness for the Win” on behalf of ALDI

1 3/4 cups water

1 teaspoon sea salt

1 cup white rice

1 tablespoon olive oil

1 pound extra-lean ground beef

1 yellow onion, chopped

1 tablespoon garlic, chopped

1 red bell pepper, seeded and chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper 

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 cup tomato sauce

1 can (15 ounces) kidney beans, rinsed and drained

1 cup shredded cheddar cheese
1/3 cup fresh parsley, minced 

Enchiladas:

15 ounces black beans, drained and rinsed

10 ounces diced tomatoes and green chilies, drained

2 cups shredded Mexican cheese, divided

16 ounces restaurant-style salsa, divided

10 whole-wheat tortillas

Optional Toppings:

diced avocado 

plain Greek yogurt

cilantro 

Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside. 

In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.

To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.

To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.

Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.

Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly. 

Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired. 



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