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[quote=Anonymous]I have a vegetarian. Before she became vegetarian a roast chicken was a regular in my rotation. Pat it totally dry, salt and pepper, high heat for about 30 mins, flip it over for another 20-30 mins. Takes awhile but easy to have going if you work at home and doesn’t need active attention. I’d serve it with a side salad or veggies roasted on a pan in the oven and sometimes bread that I heated up.

Regular quick dinners now in our family (girls are 9 and 5):

(1) chickpea tagine: sautée an onion in olive oil (I use a Dutch oven) while getting water boiling in a separate pot.  To the onion add a fair bit of tumeric, some cinnamon and  a little honey and any other desired spices. Sometimes I add veggie stock (otherwise water), sometimes a bit of tomato paste. Maybe garlic or ginger. A can or two of chick peas and let it simmer for a few minutes. Meanwhile add couscous to the boiling water. Add carrots to the chickpeas (I do this toward the end because my kids like the carrots to be firm). Serve the chickpea / carrot mix over couscous.

(2) sautee peppers and onions with a bunch of lime juice and some cumin. Add a can of black beans (unless I make beans in advance which my kids prefer). While they sautee I mix avocado with salt and lime to make guacamole. Heat up some tortillas and serve with packaged shredded cheese.

Pasta with a salad, or salad with a loaf of bread, frozen pizzas and ordering out are all in our repertoire.

Everyone likes fruit / cheese / bread night (meat eaters add deli meats) which I do if we have a lot of fruit that needs to get eaten.

We don’t have a grill but the kids are pretty happy with pan-grilled burgers / impossible burger. Cooking the burgers, toasting buns, microwaving a couple of ears of corn and slicing watermelon takes little time.

Vegetarian chili is another go to - it takes more prep time but I can do that at lunch and throw it in the slow cooker and it’s ready at dinner time.

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