15 Quick Easy Family Meals

Just like a maestro conducting a symphony, you'll orchestrate these 15 family meals with precision and ease. You'll discover how to transform basic ingredients into satisfying dinners that won't keep you trapped in the kitchen all evening. From one-pot wonders to sheet pan solutions, each recipe helps you serve up home-cooked goodness in 30 minutes or less. Now let's explore how these carefully curated recipes can revolutionize your weeknight dinner routine.

One-Pot Creamy Chicken Pasta

One-Pot Creamy Chicken Pasta combines convenience with comfort food, offering a satisfying meal that requires minimal cleanup. This family-friendly dish features tender chicken pieces and perfectly cooked pasta, all swimming in a rich, creamy sauce that's enhanced with garlic and Parmesan cheese.

The beauty of this recipe lies in its simplicity – the pasta cooks directly in the same pot as the chicken and sauce, allowing it to absorb all the flavors while releasing its starches to naturally thicken the sauce. Ready in about 30 minutes, it's an ideal choice for busy weeknights when you want something hearty but don't have hours to spend in the kitchen.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pound penne pasta
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach (optional)
• 1/4 cup fresh parsley, chopped

Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the chicken broth and heavy cream, scraping any browned bits from the bottom of the pot.

Add the pasta, Italian seasoning, salt, and pepper to the pot. Bring to a boil, then reduce heat to medium-low and cover. Simmer for 15-18 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a creamy sauce. Stir in the Parmesan cheese until melted and smooth. If using spinach, add it now and stir until wilted.

For best results, don't rinse the pasta before cooking – the starches are essential for thickening the sauce. If the sauce seems too thick, add a splash of hot chicken broth; if too thin, cook uncovered for a few additional minutes. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a bit of cream when reheating to restore the original consistency.

Sheet Pan Teriyaki Salmon and Vegetables

Sheet pan meals are the ultimate solution for busy families seeking nutritious dinners with minimal cleanup. By combining protein and vegetables on a single pan, you can create a complete meal that cooks evenly and efficiently in the oven.

This teriyaki salmon and vegetable recipe features a perfect balance of sweet and savory flavors, while delivering heart-healthy omega-3 fatty acids and essential nutrients. The natural sugars in the teriyaki sauce help create a delicious caramelization on both the salmon and vegetables.

• 4 (6-ounce) salmon fillets
• 1 cup teriyaki sauce
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. Place the salmon fillets in a shallow dish and pour half the teriyaki sauce over them, letting them marinate for 15 minutes.

Meanwhile, toss the vegetables with olive oil, garlic, salt, and pepper in a large bowl. Arrange the vegetables around the edges of the sheet pan, leaving space in the center. Place the marinated salmon fillets in the center of the pan and drizzle with the remaining teriyaki sauce. Bake for 20-25 minutes, or until the salmon is cooked through and the vegetables are tender-crisp. Sprinkle sesame seeds over the entire dish before serving.

For best results, cut vegetables into similarly sized pieces to ensure even cooking. If using frozen salmon, thaw completely and pat dry before marinating. The dish can be prepped ahead by cutting vegetables and marinating salmon up to 8 hours in advance, stored separately in the refrigerator.

20-Minute Taco Skillet

Minute Taco Skillet is a versatile one-pan meal that brings the vibrant flavors of Mexican cuisine to your dinner table in under 30 minutes. Perfect for busy weeknights, this dish combines seasoned ground beef, fresh vegetables, and melted cheese for a satisfying family meal that even picky eaters will enjoy.

This recipe simplifies traditional taco preparation by combining all ingredients in a single skillet, eliminating the need for individual taco assembly. The result is a hearty, flavorful mixture that can be served with tortillas, over rice, or straight from the pan, making it an adaptable dish for various dietary preferences.

• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into crumbles as it cooks. Add diced onion, bell pepper, and garlic, cooking until vegetables are softened. Drain excess fat if desired. Stir in taco seasoning, black beans, corn, and diced tomatoes. Reduce heat to medium-low and simmer for 5-7 minutes, allowing flavors to meld. Top with shredded cheese, cover, and cook until cheese is melted.

For best results, let the skillet rest for 5 minutes before serving to allow the flavors to settle. The dish can be customized with additional toppings such as sour cream, diced avocado, fresh cilantro, or crushed tortilla chips. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Kid-Friendly Mac and Cheese With Hidden Veggies

Mac and cheese is a classic comfort food that kids universally love, but getting them to eat their vegetables can be a challenge. This recipe combines the best of both worlds by incorporating nutrient-rich vegetables into a creamy, cheesy sauce that children won't even notice.

This version uses butternut squash and cauliflower as the hidden vegetables, which add nutrients while maintaining the familiar orange color and creamy texture kids expect from their mac and cheese. The vegetables are cooked and pureed until smooth, then blended seamlessly into the cheese sauce.

• 16 oz elbow macaroni
• 2 cups butternut squash, cubed
• 1 cup cauliflower florets
• 3 cups sharp cheddar cheese, grated
• 1 cup milk
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 cup breadcrumbs (optional)

Steam the butternut squash and cauliflower until tender, about 10-12 minutes. While the vegetables are cooking, boil the macaroni according to package instructions until al dente. Drain and set aside. Puree the cooked vegetables in a food processor until completely smooth.

In a large saucepan, melt butter over medium heat and whisk in flour to create a roux. Cook for 1-2 minutes, then gradually add milk, whisking constantly to prevent lumps. Add the pureed vegetables and continue stirring until the sauce thickens. Remove from heat and stir in the cheese until melted. Season with garlic powder, onion powder, salt, and pepper. Combine the sauce with the cooked macaroni, stirring well to coat evenly. For a crunchy top, sprinkle with breadcrumbs and broil for 2-3 minutes until golden.

For best results, avoid over-cooking the pasta as it will continue to soften in the hot cheese sauce. The vegetable puree can be made ahead and frozen in portions for quick weeknight meals. If the sauce becomes too thick, thin it out with a splash of warm milk. This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a little added milk to restore creaminess.

Quick Mediterranean Chickpea Bowls

Quick Mediterranean Chickpea Bowls are the perfect solution for busy weeknights when you need a nutritious meal that doesn't require hours in the kitchen. This versatile dish combines protein-rich chickpeas with fresh Mediterranean flavors and can be customized based on your family's preferences.

The beauty of these bowls lies in their simplicity and the fact that most ingredients can be prepared in advance or kept on hand as pantry staples. The combination of warm chickpeas, crisp vegetables, and tangy dressing creates a satisfying meal that's both healthy and filling.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups cooked quinoa or rice
• 2 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 cup kalamata olives
• 1 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon Mediterranean seasoning
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large skillet over medium heat. Add the drained chickpeas, Mediterranean seasoning, and minced garlic. Cook for 5-7 minutes until the chickpeas are warmed through and slightly crispy on the outside. While the chickpeas cook, prepare your base by dividing the quinoa or rice among serving bowls. Once the chickpeas are ready, arrange them in the bowls along with the cucumbers, tomatoes, red onion, and olives. Top with crumbled feta cheese, a drizzle of fresh lemon juice, and chopped parsley.

For the best results, store prepped ingredients separately in airtight containers if making ahead. The chickpeas can be cooked in advance and reheated, though they're crispiest when freshly prepared. Consider adding a dollop of hummus or tzatziki sauce for extra flavor, and feel free to adjust the seasoning levels to your taste. If preparing for meal prep, keep the fresh vegetables separate from the warm ingredients until ready to serve.

Honey Garlic Meatballs and Rice

Honey garlic meatballs served over steamed rice is a crowd-pleasing dinner that combines sweet and savory flavors. This versatile dish can be prepared ahead of time, making it perfect for busy weeknight meals when time is limited.

The combination of honey and garlic creates a rich, glossy sauce that coats the meatballs beautifully, while the rice serves as the perfect base to soak up all the delicious flavors. This recipe yields enough to feed a family of four with potential leftovers for lunch the next day.

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1/3 cup milk
• 1/4 cup minced onion
• 2 cloves minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 4 cloves garlic, minced
• 2 cups white rice
• 4 cups water
• Green onions for garnish

Mix ground beef, breadcrumbs, egg, milk, minced onion, 2 cloves of garlic, salt, and pepper in a large bowl. Form into 1-inch meatballs and place on a baking sheet. Bake at 400°F for 20 minutes or until browned. Meanwhile, combine honey, soy sauce, ketchup, and remaining garlic in a saucepan. Simmer until slightly thickened. Add cooked meatballs to the sauce and coat evenly.

For the rice, rinse until water runs clear, then combine with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until water is absorbed. Serve meatballs and sauce over rice, garnished with chopped green onions.

For best results, don't overmix the meat mixture as this can result in tough meatballs. The sauce can be adjusted to taste by adding more honey for sweetness or soy sauce for saltiness. Leftover meatballs can be frozen for up to three months and reheated in the microwave or on the stovetop with additional sauce.

Veggie-Loaded Quesadillas

Veggie-loaded quesadillas are a versatile and nutritious twist on the classic Mexican dish that can please both adults and picky eaters. These quesadillas pack a healthy punch while maintaining the comfort food appeal that makes them a family favorite.

The beauty of this recipe lies in its flexibility – you can use whatever vegetables you have on hand, making it perfect for using up produce before it spoils. While this version features common vegetables like bell peppers and mushrooms, feel free to experiment with different combinations to find your family's preferred mix.

• 8 large flour tortillas
• 2 cups shredded Mexican cheese blend
• 1 bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 1 cup spinach leaves
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened, about 3 minutes. Add bell peppers, mushrooms, and zucchini, cooking until vegetables are tender but still slightly crisp, about 5-7 minutes. Season with chili powder, cumin, salt, and pepper. Add spinach and cook until wilted. Remove vegetable mixture from pan and set aside.

Place a clean skillet over medium heat. Lay one tortilla in the pan, sprinkle with cheese, add a portion of the vegetable mixture, top with more cheese, and cover with another tortilla. Cook for 2-3 minutes until golden brown, then carefully flip and cook the other side until cheese is fully melted and tortilla is crispy. Repeat with remaining ingredients.

For best results, let quesadillas rest for 1-2 minutes before cutting to prevent the filling from spilling out. Store any leftover vegetable mixture in an airtight container for up to three days – it can be used for quick quesadillas, as a side dish, or mixed into scrambled eggs for breakfast. If serving to kids, consider chopping the vegetables more finely to make them less noticeable while maintaining their nutritional benefits.

15-Minute Stir-Fry Noodles

Minute Stir-Fry Noodles is the perfect solution for busy weeknight dinners when time is limited but you still want to serve a delicious, homemade meal. This versatile dish combines tender noodles with crisp vegetables and your choice of protein, all brought together in a savory Asian-inspired sauce that coats every bite.

The beauty of this recipe lies in its adaptability – you can use whatever vegetables you have in your refrigerator and switch between different proteins like chicken, shrimp, tofu, or beef. The key to success is having all ingredients prepped before you start cooking, as the actual cooking process moves quickly once you begin.

• 8 oz rice noodles or lo mein noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 pound protein of choice, cut into bite-sized pieces
• 2 cups mixed vegetables (carrots, bell peppers, snap peas)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup chicken or vegetable broth
• 2 green onions, sliced
• Salt and pepper to taste

Prepare the noodles according to package instructions, being careful not to overcook them. While the noodles cook, heat oil in a large wok or skillet over medium-high heat. Add garlic and protein, cooking until the protein is nearly done. Add vegetables and stir-fry for 2-3 minutes until crisp-tender.

Add the cooked noodles to the wok along with soy sauce, oyster sauce, sesame oil, and broth. Toss everything together until well combined and heated through, about 2-3 minutes. Season with salt and pepper to taste and garnish with green onions before serving.

For best results, cut all vegetables into similar-sized pieces to ensure even cooking. If using rice noodles, slightly undercook them as they'll continue to soften in the wok. Keep the heat high throughout the cooking process to achieve that authentic stir-fry taste, and don't overcrowd the pan to prevent ingredients from steaming instead of frying.

Baked Ranch Chicken Tenders

Baked Ranch Chicken Tenders are a family-friendly dinner option that transforms ordinary chicken into a flavorful, crispy meal without the need for deep frying. This healthier alternative to traditional fried chicken tenders maintains the satisfying crunch while incorporating the popular ranch seasoning that both kids and adults enjoy.

The secret to achieving the perfect texture lies in the combination of panko breadcrumbs and ranch seasoning, creating a coating that becomes golden brown and crispy in the oven. The chicken stays tender and juicy inside while developing a satisfying outer crust during baking.

Ingredients:

• 2 pounds chicken tenderloins
• 2 cups panko breadcrumbs
• 1 packet ranch seasoning mix
• 2 large eggs
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• Cooking spray

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set up three shallow dishes: one with flour mixed with garlic powder, salt, and pepper; another with beaten eggs and milk; and a third with panko breadcrumbs combined with ranch seasoning. Dip each chicken tender in the flour mixture, then the egg mixture, and finally coat with the seasoned breadcrumbs, pressing gently to adhere.

Place the coated tenders on the prepared baking sheet, leaving space between each piece. Spray the tops lightly with cooking spray to help achieve a golden-brown color. Bake for 15-20 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the coating is crispy and golden.

For best results, avoid overcrowding the baking sheet, as this can prevent proper crisping. The chicken tenders can be prepped ahead of time and refrigerated for up to 4 hours before baking. To maintain crispiness, serve immediately after baking, and if needed, reheat leftovers in the oven rather than the microwave to restore the crispy texture.

Easy Pizza Tortilla Wraps

Easy Pizza Tortilla Wraps combine the beloved flavors of pizza with the convenience of a wrap, making it an ideal solution for busy families seeking a quick and satisfying meal. This versatile dish can be prepared in minutes and customized to suit everyone's taste preferences, from classic pepperoni to vegetarian options.

These wraps are perfect for lunch boxes, after-school snacks, or casual dinners when time is limited. The combination of melted cheese, pizza sauce, and favorite toppings creates a handheld meal that both kids and adults will enjoy, while requiring minimal cleanup and preparation time.

• Large flour tortillas
• Pizza sauce
• Shredded mozzarella cheese
• Sliced pepperoni
• Italian seasoning
• Garlic powder
• Olive oil
• Optional toppings: mushrooms, bell peppers, olives, onions

Heat a large skillet over medium heat. Lay out a tortilla and spread a thin layer of pizza sauce, leaving a small border around the edges. Add a generous layer of shredded mozzarella cheese and arrange pepperoni slices or preferred toppings over the cheese. Sprinkle with Italian seasoning and garlic powder.

Brush the outer edges of the tortilla with olive oil to ensure crispy results. Fold the tortilla in half to create a half-moon shape, pressing down gently to seal. Place the assembled wrap in the heated skillet and cook for 2-3 minutes on each side until golden brown and the cheese has melted completely.

For best results, keep the heat at medium to avoid burning the tortilla before the cheese melts. Consider preparing multiple wraps simultaneously using a large griddle, and keep them warm in a low-temperature oven until ready to serve. The wraps can also be made ahead and reheated in a toaster oven for a crispy exterior.

Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato Skillet is a nutritious one-pan meal that combines lean protein with complex carbohydrates and vegetables. This versatile dish delivers a perfect balance of flavors while providing essential nutrients for the whole family.

This recipe takes approximately 30 minutes to prepare and cook, making it an ideal choice for busy weeknight dinners. The combination of ground turkey and sweet potatoes creates a satisfying meal that's both healthy and comforting, while the added vegetables boost the nutritional value.

• 1 pound ground turkey
• 2 medium sweet potatoes, diced
• 1 red bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chicken broth

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up into small pieces. Add onion and garlic, cooking until the onion becomes translucent. Stir in diced sweet potatoes, bell pepper, and seasonings, then add chicken broth. Cover and cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender.

Once the sweet potatoes are cooked through, add the spinach and cook until wilted, approximately 2-3 minutes. Taste and adjust seasonings as needed.

For best results, cut the sweet potatoes into uniform, small pieces (about 1/2 inch) to ensure even cooking. The dish can be stored in an airtight container in the refrigerator for up to 3 days, and it reheats well in the microwave or on the stovetop. Consider adding different vegetables or adjusting the seasonings to suit your family's preferences.

Simple Shrimp Fried Rice

Simple Shrimp Fried Rice is a versatile and satisfying dish that transforms leftover rice into a delicious meal. The combination of tender shrimp, colorful vegetables, and seasoned rice creates a balanced one-pan dinner that's perfect for busy weeknights.

This dish comes together in under 30 minutes and requires minimal preparation, making it an excellent choice for families seeking quick yet nutritious meals. The key to perfect fried rice lies in using day-old rice, which has had time to dry out slightly, preventing the final dish from becoming mushy.

Ingredients:

• 4 cups cooked white rice (day-old)
• 1 pound medium shrimp, peeled and deveined
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 1 cup diced onion
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 teaspoon sesame oil
• Salt and pepper to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Cook shrimp until pink, remove and set aside. In the same pan, sauté onions and garlic until fragrant, then add frozen vegetables and cook until heated through. Push everything to one side of the pan, add beaten eggs to the empty space, and scramble until just set.

Add the day-old rice to the pan, breaking up any clumps. Stir in soy sauce and sesame oil, ensuring all ingredients are well combined. Return the shrimp to the pan and cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper, and garnish with chopped green onions before serving.

For best results, prepare rice the day before and refrigerate uncovered overnight. When stir-frying, maintain high heat and avoid overcrowding the pan to prevent steaming. If using fresh rice, spread it on a baking sheet and refrigerate for several hours before cooking to reduce moisture content.

BBQ Chicken Sheet Pan Dinner

BBQ Chicken Sheet Pan Dinner delivers a perfect blend of sweet, tangy flavors with minimal cleanup. This family-friendly meal combines tender chicken pieces, colorful vegetables, and a rich barbecue sauce that caramelizes beautifully in the oven.

This one-pan wonder takes just 10 minutes to prepare and 30-35 minutes to cook, making it ideal for busy weeknights when you need a satisfying meal without spending hours in the kitchen. The beauty of sheet pan dinners lies in their versatility – you can easily swap vegetables based on what's in season or your family's preferences.

• 6 chicken thighs, bone-in, skin-on
• 1 cup BBQ sauce
• 2 medium sweet potatoes, cut into 1-inch chunks
• 2 red bell peppers, sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment paper for easy cleanup. Toss the sweet potatoes, bell peppers, and onions with olive oil, garlic powder, paprika, salt, and pepper, then spread them evenly on the pan. Place the chicken thighs on top of the vegetables and brush generously with BBQ sauce.

Bake for 25 minutes, then brush the chicken with additional BBQ sauce. Return to the oven for another 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Let rest for 5 minutes before serving.

For best results, ensure all vegetables are cut to similar sizes for even cooking. If using chicken breasts instead of thighs, reduce cooking time by 5-7 minutes to prevent drying. The BBQ sauce can be applied in layers during cooking for a thicker, more caramelized coating, but avoid adding it too early as it may burn.

Bean and Cheese Burritos

Bean and cheese burritos are a classic comfort food that combines simplicity with satisfying flavors. This quick and easy meal can be prepared in under 30 minutes, making it perfect for busy weeknight dinners when you need to feed a hungry family.

These burritos aren't only economical but also versatile, as they can be customized with various toppings and ingredients to suit different tastes. The combination of creamy refried beans and melted cheese wrapped in a warm tortilla creates a filling meal that both kids and adults will enjoy.

• 8 large flour tortillas
• 2 cans (16 oz each) refried beans
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, diced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste

Heat the refried beans in a large skillet over medium heat, stirring occasionally. Add cumin, chili powder, and salt, mixing well until heated through. In a separate pan, sauté the diced onions in vegetable oil until translucent. Combine the onions with the bean mixture. Warm the tortillas slightly to make them more pliable. Place a portion of the bean mixture in the center of each tortilla, top with both kinds of cheese, and fold the sides in before rolling up from the bottom.

For best results, place the rolled burritos seam-side down in a clean skillet over medium heat for 2-3 minutes, or until lightly browned and crispy. This helps seal the burritos and prevents them from unrolling. Alternatively, you can wrap them in foil and keep them warm in a low-temperature oven until ready to serve.

These burritos can be made ahead and frozen for up to three months. When freezing, wrap each burrito individually in foil and place them in a freezer bag. To reheat, remove the foil and microwave for 2-3 minutes, or heat in a 350°F oven for 15-20 minutes until warmed through. Avoid overfilling the burritos, as this can make them difficult to roll and may cause them to burst during reheating.

Parmesan Crusted Tilapia

Parmesan crusted tilapia transforms an ordinary fish fillet into a delectable entrée that combines the mild, flaky texture of tilapia with a crispy, savory coating. This dish has become increasingly popular among home cooks due to its quick preparation time and restaurant-quality results.

The key to achieving the perfect parmesan crust lies in the proper ratio of cheese to breadcrumbs and ensuring the fish is properly dried before coating. When executed correctly, the exterior becomes golden brown and crispy while the interior remains tender and moist.

• 4 tilapia fillets (6 oz each)
• 1 cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil
• 1 lemon, cut into wedges

Pat the tilapia fillets dry with paper towels and season both sides with salt and pepper. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, and Italian herbs. In a separate dish, beat the eggs. Dip each fillet in the beaten eggs, then coat thoroughly with the Parmesan mixture, pressing gently to adhere. Heat olive oil in a large skillet over medium heat. Cook the fillets for 3-4 minutes on each side until golden brown and the fish flakes easily with a fork.

For the best results, avoid moving the fish too much while it's cooking, as this can cause the crust to fall off. Let the fillets rest for 2-3 minutes after cooking to allow the crust to set properly. Serve immediately with lemon wedges.