Back-to-school season always seems to make the evenings fly by. Between homework, practices, activities and trying to get everyone ready for the next day, dinner needs to be something you can get on the table without a lot of fuss.

These six easy dinners are made with simple ingredients, don’t require complicated prep and are family-friendly enough for busy school nights. Add an easy side and dinner is done!

1. Taco Mac

Ingredients

• 1 lb. ground beef
• 1 packet taco seasoning
• 8 oz. elbow macaroni
• 1 can Rotel, drained
• 1 1/2 c. shredded cheddar cheese
• 1/2 c. water

Directions
Cook macaroni according to package directions and drain. Brown ground beef and drain excess grease. Stir in taco seasoning, Rotel and water. Simmer for 3–4 minutes. Add cooked macaroni and cheese and stir until melted and creamy.

Serve with: Corn, tortilla chips and salsa or a simple green salad.

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2. Chicken Parmesan Sliders

Ingredients

• 12 slider buns
• 12 frozen breaded chicken tenders
• 1 c. marinara sauce
• 1 1/2 c. shredded mozzarella
• 1/4 c. grated Parmesan
• 2 Tbsp. melted butter
• 1/2 tsp. Italian seasoning

Directions
Cook chicken tenders according to package directions. Place the bottom halves of the slider buns in a baking dish. Top with chicken, marinara, mozzarella and Parmesan. Add bun tops. Brush with melted butter and sprinkle with Italian seasoning. Bake at 375°F for 10–12 minutes, until warm and melty.

Serve with: Caesar salad, steamed broccoli or garlic bread.

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3. Sheet Pan Sausage & Potatoes

Ingredients

• 14 oz. smoked sausage, sliced
• 1 1/2 lbs. baby potatoes, halved
• 12 oz. fresh green beans
• 2 Tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• Salt & pepper

Directions
Heat oven to 425°F. Toss potatoes with half the olive oil and seasonings. Roast for 15 minutes. Add sausage and green beans, drizzle with remaining oil and toss everything together. Roast another 20–25 minutes, or until potatoes are tender.

Serve with: Warm dinner rolls, sliced fruit or a simple garden salad.

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4. Chicken Bacon Ranch Wraps

Ingredients

• 2 c. cooked chicken, chopped
• 6 slices bacon, cooked & crumbled
• 1/3 c. ranch dressing
• 1 c. shredded cheddar cheese
• Shredded lettuce
• 4–6 large flour tortillas

Directions
Layer chicken, bacon, cheese and lettuce down the center of each tortilla. Drizzle with ranch dressing. Fold in the sides and roll tightly. Serve cold or toast in a skillet for 2–3 minutes per side.

Serve with: Potato wedges, fresh fruit, chips or cucumber slices.

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5. French Bread Pizza

Ingredients

• 1 loaf French bread
• 1 c. pizza sauce
• 2 c. shredded mozzarella
• Pepperoni
• 1/2 tsp. Italian seasoning

Directions
Heat oven to 400°F. Slice French bread in half lengthwise and place cut-side up on a baking sheet. Spread with pizza sauce and top with mozzarella and pepperoni. Sprinkle with Italian seasoning. Bake 10–12 minutes, until cheese is melted and bubbly. Slice and serve.

Serve with: Caesar salad, raw veggies with ranch or fresh fruit.

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6. Easy Teriyaki Chicken Bowls

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
• 1 c. teriyaki sauce
• 3 c. cooked rice
• 2 c. broccoli florets
• 2 carrots, sliced
• 1 Tbsp. oil

Directions
Heat oil in a large skillet. Cook chicken until browned and cooked through. Add broccoli and carrots with a splash of water, cover and cook for 4–5 minutes until crisp-tender. Stir in teriyaki sauce and cook another 2–3 minutes. Spoon over warm rice.

Serve with: Egg rolls, pineapple, mandarin oranges or edamame.

Busy-night tip: Rotisserie chicken, frozen vegetables, microwave rice and bagged salads are absolutely fair game during back-to-school season. The goal is getting everybody fed—not making Tuesday night harder than it needs to be. ❤️