Back-to-School Sanity Savers: 10 Easy Meals Kids and Parents Love

Back-to-school season is no joke. Between packing lunches, signing permission slips, shuttling kids to practice, and, oh yeah, trying to hold down your own job, it can feel like dinner is the last thing on your mind. That’s why we pulled together 10 tried-and-true easy meals that take next to no effort but still make the whole family happy. Whether it’s a dump-and-go slow cooker recipe, a cozy casserole, or a fun kid-friendly dish, these dinners are proof that feeding your family well doesn’t have to be complicated. Here’s to surviving — and maybe even enjoying — the school year one easy meal at a time.

P.S. We made it even easier. Each recipe includes a one-click shopping list through H-E-B, so you can add everything straight to your cart or weekly grocery list in seconds. No extra brain space required for these easy meals.

Baked Potato Soup

Nothing says cozy weeknight like a hearty bowl of baked potato soup. This version is a slow cooker dream — just dump everything in before school pick-up or after breakfast, and by dinnertime you’ve got creamy comfort waiting. Top it with cheddar and green onions, and suddenly dinner feels a little more special without any extra work.

Ingredients:

• 10 red potatoes, cut into cubes
• 3 tablespoons all-purpose flour
• 1 cup real bacon bits
• 1 small red onion, chopped
• 1 clove garlic, minced
• 2 tablespoons chicken bouillon granules
• 1 tablespoon ranch dressing mix
• 2 teaspoons dried parsley
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• 3 cups water
• 1 cup half-and-half
• ½ cup shredded Cheddar cheese (or to taste)
• ¼ cup chopped green onion (or to taste)

(Add all the ingredients to your H-E-B cart – assuming you have flour, dried parsley, salt and pepper)

Directions:

1. Place the potatoes in the bottom of your slow cooker. Scatter flour over the potatoes and toss to coat.
2. Add bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper.
3. Pour in the water. Cover and cook on Low for 7 to 9 hours.
4. Stir in half-and-half and cook for another 15 minutes.
5. Garnish with Cheddar cheese and green onion before serving.

Tomato Basil Chicken Breast {from The Recipe Rebel}

This one tastes like something you’d order at a cozy Italian spot, but it’s a straight dump-and-go slow cooker recipe. Juicy chicken simmers in a creamy tomato basil sauce, and by dinner it’s ready to spoon over pasta, rice, or even with a side of crusty bread to mop it all up.

Ingredients:

• 1 can (14 oz) diced tomatoes with Italian herbs, with juice
• 1 cup marinara sauce
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon pepper
• ½ cup heavy whipping cream
• 2 tablespoons cornstarch
• 4 boneless, skinless chicken breasts (about 2 lbs)
• 2 tablespoons finely chopped fresh basil
• Grated Parmesan cheese, for serving

(Add all the ingredients to your H-E-B cart – assuming you have Italian seasoning, salt, dried basil, pepper and cornstarch)

Directions:

1. Add the tomatoes, marinara sauce, garlic, salt, Italian seasoning, dried basil, and pepper to a 4- to 6-quart slow cooker. Stir to combine.
2. In a small bowl, whisk together the heavy cream and cornstarch, then pour into the slow cooker.
3. Add the chicken breasts and press them down into the sauce.
4. Cover and cook on Low for 3 to 4 hours, or until the chicken reaches 165°F in the thickest part.
5. Stir in the fresh basil, taste, and adjust seasonings as needed. Serve with Parmesan on top.

Sundried Tomato & Boursin Orzo {from Sammy Montgoms}

If pasta night feels a little tired, this creamy baked orzo will wake it right up. Sundried tomatoes, melty Boursin, and cheddar cheese come together for a one-dish wonder that tastes restaurant-level but comes together with almost zero effort.

Ingredients:

• 2 cups uncooked orzo
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, roughly chopped
• 2 tablespoons sun-dried tomato oil (from the jar)
• 1 Boursin cheese 
• 4 cups vegetable stock
• 2 cups baby spinach, roughly chopped
• 1.5 cups white cheddar, shredded
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper

(Add all the ingredients to your H-E-B cart – assuming you have dried basil, dried oregano, salt and pepper) 

Directions:

1. Preheat oven to 425°F.
2. Place the Boursin cheese in the middle of a large baking dish. Add orzo, garlic, sun-dried tomatoes (with oil), vegetable stock, and seasonings.
3. Cover and bake for about 20 minutes, or until the orzo is almost cooked and liquid nearly absorbed. Depending on your oven, this can take up to 50 minutes.
4. Remove foil, stir, and mix in shredded cheese and spinach.
5. Cover again and bake another 5 to 10 minutes, until the orzo is tender and all liquid is absorbed.
6. Serve immediately with plenty of fresh cracked pepper.

Baked Boursin Pasta Sauce

Think of this as the grown-up cousin to the viral baked feta pasta. Boursin brings all that creamy garlic and herb flavor, the tomatoes roast until they burst, and the whole thing turns into a velvety sauce that clings perfectly to pasta. It’s one of those weeknight wins that feels fancy but barely asks for effort.

Ingredients:

• 2 (5.2 oz) packages Boursin (Garlic and Herb)
• 2 pints cherry or grape tomatoes
• 3 to 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• Salt and pepper (to taste)
• ½ teaspoon dried red pepper flakes
• 10 to 16 ounces pasta of your choice
• ½ cup reserved pasta water
• ¼ cup fresh basil 
• 1 cup baby spinach, chopped 
• ½ cup Parmesan cheese, grated

(Add all the ingredients to your H-E-B cart – assuming you have olive oil, dried red pepper flakes, salt and pepper) 

Directions:

1. Preheat oven to 375°F.
2. Place the two rounds of Boursin cheese and the tomatoes in a 9×13 baking dish. Drizzle with olive oil, add garlic, season with salt, pepper, and red pepper flakes.
3. Bake for 30 to 35 minutes, until the tomatoes are soft and bursting.
4. Meanwhile, cook pasta according to package instructions, reserving ½ cup of the pasta water before draining.
5. Toss the roasted Boursin and tomatoes with the pasta and reserved water until a creamy sauce forms.
6. Stir in fresh basil, spinach, and Parmesan before serving.

Sheet Pan Greek Chicken {from The Girl on the Bloor}

When you need a colorful, no-fuss dinner that’s both fresh and filling, sheet pan Greek chicken delivers. Juicy chicken, roasted veggies, and a sprinkle of feta come together in under 30 minutes of oven time — and cleanup is just one pan.

Ingredients:

• 3 small Yukon gold potatoes, chopped into 1-inch pieces
• 1 lb chicken breasts, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 zucchini, thickly sliced
• 1 red onion, thickly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 1 tablespoon oregano
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup feta cheese, crumbled

(Add all the ingredients to your H-E-B cart – assuming you have olive oil, lemon juice, dried oregano, salt and pepper) 

Directions:

1. Preheat oven to 400°F.
2. Line a sheet pan with parchment.
3. Toss potatoes with a drizzle of olive oil, salt, and pepper. Spread on the pan and bake for 15 minutes.
4. Add chicken, peppers, zucchini, onion, olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss to coat and spread evenly on the pan.
5. Bake another 15 minutes, until the chicken is fully cooked and the veggies are tender.
6. Divide into four portions, top with feta, and serve. 

Chicken Cobbler {from Your Barefoot Neighbor}

This one’s pure comfort food with almost zero effort. Rotisserie chicken, frozen veggies, and a shortcut biscuit mix bake up into a golden, savory cobbler that tastes like a hug on a hectic weeknight.

Ingredients:

• Rotisserie chicken (or 2–3 chicken breasts), shredded
• 1 bag frozen peas and carrots (or your choice of vegetables)
• 1 box Red Lobster Cheddar Bay Biscuit mix
• 2 cups milk
• 2 cups chicken stock
• 1 can (10.5 oz) cream of chicken soup
• 1 stick butter
• Optional: shredded cheese, garlic powder, onion powder, or extra seasonings

(Add all the ingredients to your H-E-B cart – assuming you have butter) 

Directions:

1. Preheat oven to 350°F.
2. Place butter in a 9×13 pan and let it melt as the oven preheats.
3. Spread shredded chicken evenly in the pan. Add frozen vegetables on top and season as desired. (Optional: sprinkle with cheese.)
4. In a bowl, mix together milk, biscuit mix, and the included seasoning packet. Add garlic or onion powder if desired. Pour over the chicken and vegetables — do not stir.
5. Whisk together chicken stock and cream of chicken soup. Pour over the top — again, do not stir.
6. Bake uncovered for 1 hour. Let the cobbler sit for 10–15 minutes before serving so the sauce thickens into a gravy.

Sausage & Cheese Casserole

This hearty casserole checks all the boxes for a busy weeknight: cheesy, comforting, and big enough to feed a hungry family. With hash browns, smoked sausage, and a creamy base, it’s basically breakfast-for-dinner without the fuss.

Ingredients:

• 1 (30 oz) package frozen shredded hash brown potatoes, thawed (about 12 ½ cups)
• 1 (14 oz) package fully-cooked smoked sausage 
• 1 ½ cups grated sharp cheddar cheese 
• 1 cup sour cream, at room temperature
• 1 medium onion, very finely diced
• ¼ cup butter, melted 
• ¼ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 1 (10.5 oz) can condensed cream of chicken soup
• Optional garnish: sliced green onion or chopped fresh herbs (parsley, chives, basil, thyme)

(Add all the ingredients to your H-E-B cart – assuming you have butter, salt and pepper)

Directions:

1. Preheat oven to 350°F.
2. Grease a 13×9-inch baking dish.
3. Slice sausage into bite-sized pieces.
4. In a large mixing bowl, stir together sausage, hash browns, cheese, sour cream, onion, butter, pepper, salt, and cream of chicken soup until fully combined.
5. Transfer mixture to prepared dish.
6. Bake uncovered for about 40 minutes, until hot, bubbly, and lightly browned on top.
   Garnish with green onion or fresh herbs, if desired.

 

Taco Casserole {from The Seasoned Mom}

This one’s a kid favorite and a mom win. It’s cheesy, zesty, and feeds a crowd with very little work. Bonus: you can pile on fun toppings like avocado, olives, or green onions so everyone gets it just how they like it.

Ingredients:

• 2 cups taco sauce
• ½ cup water
• 1 (15 oz) can diced tomatoes, undrained
• 1 tablespoon taco seasoning
• 1 cup uncooked long grain white rice
• 24 bite-sized frozen meatballs, thawed
• 1 cup shredded cheddar cheese 
• Optional toppings: sliced green onion, diced avocado, sliced tomatoes, sliced olives

(Add all the ingredients to your H-E-B cart)

Directions:

1. Preheat oven to 375°F.
2. Spray a 13×9-inch baking dish with cooking spray.
3. In the dish, stir together taco sauce, water, tomatoes, taco seasoning, and rice.
4. Add meatballs and ½ cup cheese, stirring to combine.
5. Cover tightly with foil (seal well so the rice cooks properly).
6. Bake for 45–60 minutes, until rice is tender.
7. During the last 5 minutes, uncover, sprinkle with remaining ½ cup cheese, and return to the oven until melted.
8. Add your favorite toppings before serving.

Eggroll in a Bowl

All the flavor of your favorite takeout eggroll, none of the frying. This one-pan wonder is protein-packed, veggie-loaded, and on the table in under 20 minutes. Plus, you can spice it up or keep it mild so everyone’s happy.

Ingredients:

• 1 lb ground chicken or ground turkey 
• 1 tablespoon sesame oil 
• 5 cups shredded cabbage
• 2 teaspoons minced ginger 
• 2 teaspoons minced garlic 
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce
• ¼ cup sliced green onions
• Garnish: sriracha, spicy mayo, extra green onions, sesame seeds

(Add all the ingredients to your H-E-B cart – assuming you have brown sugar)

Directions:

1. Heat sesame oil in a non-stick pan over medium-high heat. Add ground chicken or turkey and cook until fully browned, about 5–6 minutes. Drain excess liquid or grease.
2. Stir in shredded cabbage, garlic, ginger, brown sugar and soy sauce.
3. Sauté for 3–4 minutes, until cabbage is crisp-tender but cooked through.
4. Mix in sliced green onions and garnish with your favorite toppings like sriracha, sesame seeds, or spicy mayo.

Chicken “Handles”

Sometimes kids just want food that’s fun — and these drumsticks deliver. The “handles” make them easy for little hands, and the tangy mustard-lime coating makes them a hit with parents too. Bonus: you can prep them ahead for even faster weeknights.

Ingredients:

• 1 family-size package chicken drumsticks (about 2 per person, plus extras)
• Juice of 1 lime
• 2 tablespoons Dijon mustard
• 1 tablespoon honey mustard
• 1 tablespoon light mayo
• 1 teaspoon garlic powder
• Dried parsley (to taste)

(Add all the ingredients to your H-E-B cart – assuming you have dried parsley and garlic powder)

Directions:

1. Preheat oven to 350°F.
2. Line a baking sheet with foil and spray lightly with non-stick spray.
3. In a small bowl, mix together lime juice, Dijon mustard, honey mustard, mayo, and garlic powder.
4. If drumsticks have skin, peel off for a lighter version.
5. Place drumsticks on the baking sheet. Brush with mustard mixture, turning to coat evenly.
6. Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F.

Optional: prep ahead by coating drumsticks in a plastic bag and refrigerating until ready to cook. Let sit at room temperature for 30 minutes before baking.

Don’t forget to check out Houston Moms for tried and true recipes from our busy mommas! So many great suggestions like meals for cooler evenings, clean-eating, healthy, toddler nutrition tips, lunch share ideas, sneaking in veggies, and much more!

Let’s hear from you!

What are your favorite easy and healthy recipes for easy meals during the week? Tips and tricks to get dinner on the table?

Sound off in the comments!