#30DaysofDinner Meal Plan: Week 3
We all know the month of September can be hectic. Kids are heading back to school. Fall sports and after-school activities are starting up. While getting into the routine of it all after the slow months of summer, it’s easy to feel like each member of the family is going in a different direction.
The 30 Day Dinner Challenge gives you the opportunity to focus on spending time as a family around the dinner table during this busy season.
To help you through the #30DaysofDinner, we’ll be sharing a new meal plan here each week so you never run out of ideas. Make sure to follow our #30DaysofDinner board on Pinterest to get even more recipes for easy dinners, delicious sides, and even a special dessert or two!
Busy day? Just pop the Layered Ravioli Bake from September’s menu in the oven or let your family do it for you and you’ll be enjoying more time where it matters most!
Celebrate late-summer flavors with this Sweet Corn and Zucchini Pie from Pinch of Yum.
Please the entire family with this Mexican Skillet Pasta recipe. This Mexican-inspired pasta dish can be made in one skillet in 30 minutes or less – perfect for a busy weeknight!
Turn your Parmesan Herb Crusted Chicken from this month’s menu into chicken fingers and serve with marinara dipping sauce for a kid friendly meal. Simply slice the chicken breasts into strips before tossing in crumb mixture.
Bueno Steak Tacos from September’s menu make a great family night dinner at the end of a busy week. You can also wrap them up as burritos and take them to practice, games, or wherever your family needs to be.
Need an easy one-pot meal? Try this Creamy Chicken and Rice recipe from Natasha’s Kitchen.
For cozy fall comfort food, try making the Three Cheese Spinach Soup from our Dream Dinners cookbook.
1/4 cup butter
5 tbsp flour
1 cup button mushrooms, sliced
1 scallion, chopped
2 cups chicken broth
2 cups nonfat milk
1 cup nonfat cream cheese
1 cup shredded Swiss cheese
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1 tsp black pepper
10 oz. frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
Melt the butter in a large soup pot over medium heat. Add the flour and whisk until golden, 2 or 3 minutes. Add the mushrooms and scallion and sauté until tender, about 3 minutes. Whisk in the chicken broth and milk and stir until thickened, 5 to 10 minutes. Add the cream cheese, Swiss cheese, nutmeg, salt and pepper and site until the cheese is melted. Add the spinach and stir. Simmer the soup for 10 to 15 minutes, stirring gently. If you are preparing a triple batch, divide the remaining soup equally between two resealable freezer bags. Ladle the soup into bowls and garnish with Parmesan cheese and serve hot.
Want to win a month of dinners? Find out how to enter our 30 Day Dinner Challenge photo contest here.