15 Summer Dinner Recipes Your Picky Eaters Will Actually Eat

Finding summer dinner recipes for picky eaters can be a delightful challenge. Options like Grilled Chicken Tacos with Avocado Crema and Cheesy Vegetable Quesadillas offer delicious flavors in customizable formats. Light dishes, such as Lemon Garlic Butter Shrimp with Asparagus and vibrant Summer Veggie Stir-Fry, guarantee freshness during warmer months. Hearty favorites, including Baked Ziti with Spinach and homemade Chicken Nuggets with Sweet Potato Fries, satisfy appetites. Discovering more creative ideas can enhance mealtime enjoyment and satisfaction.

Grilled Chicken Tacos With Avocado Crema

Grilled Chicken Tacos with Avocado Crema are a perfect summer meal for picky eaters who enjoy flavorful yet familiar tastes. These tacos feature tender, marinated grilled chicken topped with a creamy avocado sauce, making them both easy to assemble and delicious.

The preparation takes about 20 minutes, with an additional 15 minutes for grilling, making this dish a quick and satisfying choice for dinner parties or family gatherings.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 8 small corn or flour tortillas
• 1 ripe avocado
• ½ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro, for garnish (optional)
• Chopped tomatoes or mild salsa (for serving, optional)

Cooking Steps:

1. Marinate the Chicken: In a bowl, mix chili powder, cumin, garlic powder, salt, black pepper, and olive oil. Add the chicken breasts, coating them well in the spice mixture. Let the chicken marinate for at least 10 minutes.
2. Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary. Set aside.
3. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until cooked through and juices run clear. Remove from the grill and let it rest for a few minutes before slicing it thinly.
4. Warm the Tortillas: While the chicken is resting, warm the tortillas on the grill for about 30 seconds on each side, or until they’re pliable.
5. Assemble the Tacos: Place a few sliced chicken pieces on each tortilla. Drizzle with the avocado crema and top with cilantro and chopped tomatoes or mild salsa, if desired. Serve immediately.

Variations and Tips:

• Chicken Alternatives: For a vegetarian option, consider using grilled zucchini, bell peppers, or mushrooms instead of chicken.
• Spice Level: Adjust the spices in the marinade based on taste preferences. You can add a pinch of cayenne for some heat if your picky eaters are willing to try it.
• Make Ahead: The chicken can be marinated in advance and stored in the fridge for up to 24 hours. The avocado crema can also be made ahead; just store it in an airtight container to avoid browning.
• Serving Suggestions: Pair the tacos with a side of tortilla chips and a mild salsa or a simple green salad for a complete meal.

Cheesy Vegetable Quesadillas

Cheesy Vegetable Quesadillas are a delightful and versatile dish perfect for picky eaters, combining gooey cheese with a colorful array of vegetables. Ready in just 20 minutes, these quesadillas are ideal for a quick weeknight dinner or a satisfying lunch.

They offer a great way to sneak in veggies while keeping the flavors appealing to even the choosiest of eaters. Customize them to accommodate various tastes and preferences, making them a go-to recipe for families.

Ingredients:

• 4 flour tortillas
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 1 cup finely chopped vegetables (bell peppers, zucchini, spinach, or corn)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: sour cream or salsa for dipping

Cooking Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped vegetables to the skillet and sauté for 3-5 minutes until softened. Season with garlic powder, onion powder, salt, and pepper.
3. Remove the vegetables from the skillet and set aside.
4. Wipe the skillet clean and return it to the heat. Place one tortilla in the skillet.
5. Sprinkle half of the shredded cheese onto the tortilla, then add a handful of sautéed vegetables on top. Finally, sprinkle the remaining cheese over the vegetables.
6. Place another tortilla on top and gently press down. Cook for about 2-3 minutes until the bottom is golden and the cheese is beginning to melt.
7. Carefully flip the quesadilla using a spatula and cook the other side for an additional 2-3 minutes until golden and the cheese is fully melted.
8. Remove from the skillet and let cool for a minute before cutting into wedges. Serve with sour cream or salsa, if desired.

Variations and Tips:

• Add Proteins: For a heartier meal, add cooked chicken, black beans, or tofu to the filling.
• Cheese Options: Experiment with different cheese varieties like pepper jack for a bit of spice or gouda for a smoky flavor.
• Vegetable Swap: Feel free to use any vegetables on hand; broccoli, mushrooms, or mixed fresh herbs can be great additions.
• Make it Crispy: For a crunchier quesadilla, brush the outside of the tortillas with a little melted butter before cooking.
• Baking Option: Stack the quesadillas on a baking sheet and bake at 400°F (200°C) for about 10 minutes for a hands-off approach.

These cheesy vegetable quesadillas are not only quick and easy but also a fun way for kids and picky eaters to enjoy their vegetables without any fuss!

Lemon Garlic Butter Shrimp With Asparagus

Lemon Garlic Butter Shrimp with Asparagus is a light and flavorful dish that combines tender shrimp with vibrant asparagus, all enveloped in a rich lemon garlic butter sauce.

This recipe is perfect for picky eaters, as it uses familiar ingredients with a rejuvenating twist. Quick and easy to prepare, it takes just 20 minutes of total preparation and cooking time, making it an ideal option for busy weeknights or a delightful summer dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Optional: 1 tablespoon olive oil
• Optional: Fresh parsley, chopped for garnish

Cooking Steps:

1. In a large skillet, melt 2 tablespoons of the butter over medium heat. If using, add olive oil to prevent the butter from burning.
2. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
3. Add the asparagus pieces to the skillet and season with salt and pepper. Cook for about 3-4 minutes, stirring occasionally, until the asparagus is tender but still crisp.
4. Push the asparagus to one side of the skillet and add the shrimp to the other side. Season the shrimp with salt and pepper as well. Cook for 2-3 minutes on one side, then flip the shrimp and cook for an additional 2-3 minutes or until they are pink and opaque.
5. Once cooked, pour the lemon juice and zest over the shrimp and asparagus. Add the remaining 2 tablespoons of butter and stir well to combine, ensuring that everything is coated in the sauce.
6. Remove from heat and garnish with fresh parsley, if desired. Serve immediately with rice, pasta, or crusty bread to soak up the delicious sauce.

Variations and Tips:

• For extra flavor, consider adding red pepper flakes for a hint of heat or a splash of white wine while cooking.
• To make this a one-pot meal, you can serve the shrimp and asparagus over cooked quinoa or couscous, adding some extra nutrition.
• Substitute shrimp with chicken or tofu for a different protein option that still works well with the lemon garlic butter sauce.
• Feel free to add other vegetables, such as bell peppers or snap peas, to the mix for more variety.

Baked Ziti With Spinach and Mozzarella

Baked Ziti with Spinach and Mozzarella is a delightful casserole that combines hearty pasta, fresh vegetables, and plenty of melted cheese.

This dish is perfect for families, especially those with picky eaters, as it can be customized to suit individual tastes while still being wholesome and satisfying.

Preparation time is approximately 20 minutes, with an additional baking time of 30 minutes, making it a great option for a busy summer dinner.

Ingredients:

• 12 ounces ziti pasta
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for greasing the baking dish

Cooking Steps:

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Cook the ziti pasta according to the package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked ziti, chopped spinach, marinara sauce, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Pour half of the ziti mixture into the prepared baking dish. Sprinkle half of the mozzarella and half of the Parmesan cheese on top.
5. Add the remaining ziti mixture and top with the rest of the mozzarella and Parmesan cheese.
6. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Allow the dish to rest for about 5-10 minutes before serving.

Variations and Tips:

• If your picky eaters prefer meat, consider adding cooked ground beef or turkey to the ziti mixture.
• You can substitute the spinach with other vegetables like zucchini, bell peppers, or mushrooms.
• For a lighter option, opt for whole-wheat or gluten-free pasta.
• Feel free to add extra seasonings like crushed red pepper flakes for some heat, or a sprinkle of fresh basil on top before serving for added flavor.
• Leftovers can be stored in the fridge and reheated for a simple lunch or dinner the next day.

Summer Veggie Stir-Fry With Rice

Summer Veggie Stir-Fry with Rice is a vibrant, quick-cooking dish that highlights the fresh flavors of seasonal vegetables, making it perfect for picky eaters who might appreciate the colorful presentation and simple taste.

This dish is not only nutritious but also customizable to suit individual preferences. The preparation time is around 20 minutes, allowing for a delicious weeknight dinner without lengthy cooking sessions.

Ingredients:

• 2 cups cooked rice (white, brown, or jasmine)
• 1 tablespoon vegetable oil
• 1 cup bell peppers (sliced, any color)
• 1 cup broccoli florets
• 1 cup carrots (sliced)
• 1 cup snap peas
• 2 cloves garlic (minced)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• Optional toppings: sesame seeds, chopped green onions

Cooking Steps:

1. Prepare the Rice: If not already done, cook the rice according to the package instructions. Set aside.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Sauté the Veggies: Add the sliced bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for about 3-5 minutes until they begin to soften.
4. Add Snap Peas & Garlic: Stir in the snap peas and minced garlic, cooking for an additional 2-3 minutes until the snap peas are vibrant and tender but still crisp.
5. Combine with Rice: Add the cooked rice to the pan and pour in the soy sauce. Toss everything together until evenly combined and heated through, about 2-3 minutes.
6. Season: Taste and add salt and pepper as desired.
7. Serve: Transfer to a serving dish and sprinkle with optional toppings like sesame seeds and chopped green onions, if desired.

Variations & Tips:

• Vegetable Choices: Feel free to swap out any of the veggies based on preference – zucchini, corn, or spinach work well too.
• Protein Add-ins: For additional protein, consider adding cooked chicken, tofu, or shrimp to the stir-fry.
• Sauce Alternatives: Experiment with different sauces, such as teriyaki or sriracha, to suit your taste.
• Leftover Rice: This dish is an excellent way to use up leftover rice, making it a quick meal option.
• Serving Suggestions: Serve with a side of fresh fruit or a simple garden salad for a complete meal.

BBQ Chicken Pizza on Cauliflower Crust

BBQ Chicken Pizza on Cauliflower Crust is a delightful and healthier twist on a classic favorite, perfect for those summer nights when you want something savory yet light. Ideal for picky eaters, this pizza offers familiar flavors without the guilt of traditional crusts.

With a prep time of around 20 minutes and approximately 30 minutes of cooking time, you can whip up this delicious dish in under an hour, making it a great choice for a busy weeknight dinner or a fun weekend treat.

Ingredients:

• 1 head of cauliflower, riced (or 1 bag pre-riced cauliflower)
• 1 large egg
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked, shredded chicken
• 1/2 cup BBQ sauce (your choice of flavor)
• 1/2 cup additional shredded mozzarella cheese
• Fresh cilantro or green onions for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a food processor, pulse the cauliflower until it reaches a rice-like consistency. If using pre-riced cauliflower, skip this step.
3. Place the riced cauliflower in a microwave-safe bowl and microwave for 5-7 minutes until soft. Let it cool slightly.
4. Once cooled, transfer the cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to guarantee a crispy crust.
5. In a bowl, combine the riced cauliflower, egg, 1 cup mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
6. On a parchment-lined baking sheet, press the cauliflower mixture into a round shape about 1/4 inch thick to form your pizza crust.
7. Bake the crust for 15-20 minutes or until golden brown and crispy.
8. While the crust bakes, mix the shredded chicken with the BBQ sauce in a separate bowl.
9. Once the crust is out of the oven, evenly spread the BBQ chicken mixture on top.
10. Sprinkle the remaining 1/2 cup of mozzarella cheese over the chicken.
11. Return the pizza to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Remove from the oven, garnish with cilantro or green onions if desired, slice, and serve warm!

Variations and Tips:

• Make it Veggie: Add bell peppers, red onions, or corn to the BBQ chicken for extra flavor and nutrition.
• Cheese Swap: Use different cheese varieties such as cheddar or gouda for a flavor twist.
• Make Ahead: The cauliflower crust can be prepared in advance and stored in the fridge for up to 3 days, making it easy to bake when needed.
• Serving Suggestions: Serve with a side salad for a revitalizing meal, or individual sliders for kids who might prefer small portions.

This BBQ Chicken Pizza on Cauliflower Crust is not only delicious but also a great way to sneak in some veggies while satisfying even the pickiest of eaters! Enjoy your summer dinner with this fun and tasty dish.

One-Pan Lemon Herb Chicken and Potatoes

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 2 lemons (1 for juice, 1 sliced)
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 4 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine olive oil, juice of one lemon, dried oregano, dried thyme, minced garlic, salt, and pepper. Whisk until well blended.
3. Add the chicken thighs to the bowl, coating them thoroughly with the marinade. Allow it to marinate for at least 10 minutes (longer if time allows).
4. In a large oven-safe skillet or roasting pan, arrange the halved baby potatoes. Sprinkle them with salt, pepper, and half of the marinade, tossing to coat evenly.
5. Place the marinated chicken thighs on top of the potatoes, skin side up. Add the lemon slices around the pan.
6. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C), and the potatoes are fork-tender.
7. For a crispy finish, broil for an additional 2-3 minutes at the end of cooking if desired.
8. Remove the pan from the oven, garnish with chopped fresh parsley, and serve warm.

Variations & Tips:

• Feel free to substitute chicken thighs with boneless chicken breasts for a leaner option; just adjust the cooking time to avoid drying out.
• Add seasonal vegetables like asparagus or green beans to the pan for more color and nutrition.
• For a kick, mix in red pepper flakes to the marinade.
• Serve with a side salad or steamed broccoli for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.

Turkey and Spinach Meatballs With Marinara

Turkey and Spinach Meatballs with Marinara is a delicious and nutritious dish that appeals to picky eaters while being satisfying for everyone at the table. These tender meatballs are made with lean ground turkey and fresh spinach, making them a great source of protein and iron without being overly heavy.

Pair them with a simple marinara sauce for a tasty, wholesome meal that’s quick to prepare—taking about 30 minutes from start to finish.

Ingredients:

• 1 pound ground turkey
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, chopped spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined but be careful not to overmix.
3. Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned.
5. While the meatballs are baking, warm the marinara sauce in a saucepan over medium heat.
6. Once the meatballs are cooked, transfer them to the saucepan with the marinara sauce and gently stir to coat.
7. Serve hot, garnished with fresh basil or parsley if desired.

Variations & Tips:

• For a low-carb version, substitute breadcrumbs with ground almonds or crushed pork rinds.
• If using frozen spinach, make sure it is well-drained and thawed before adding it to the meatball mixture.
• Experiment with different seasonings like crushed red pepper flakes for a bit of heat.
• These meatballs can also be served over pasta, in a sub sandwich, or even on their own as a snack.

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta is a delightful dish that’s perfect for picky eaters, as it offers a familiar combination of flavors without overwhelming textures or ingredients.

The creamy sauce blends beautifully with pasta, while fresh basil adds a touch of brightness to the dish. This meal is ideal for family dinners or a simple weeknight meal, and it can be prepared in just about 30 minutes.

Ingredients:

• 12 ounces of pasta (penne, fusilli, or any preferred type)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes (with juices)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh basil leaves, chopped
• Optional: additional grated Parmesan for serving

Cooking Steps:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
3. Pour the canned diced tomatoes (with their juices) into the skillet. Stir and let it simmer for 5 minutes, allowing the flavors to meld.
4. Reduce the heat to low and add the heavy cream to the skillet, stirring well to combine. Allow the mixture to heat through for about 2-3 minutes.
5. Gradually add the grated Parmesan cheese, stirring continuously until melted and creamy. Season with salt and black pepper.
6. Add the cooked pasta to the sauce, tossing to coat evenly. Stir in the fresh basil and mix until well combined.
7. Serve warm, garnished with additional grated Parmesan if desired.

Variations and Tips:

• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Add cooked protein like grilled chicken, shrimp, or sautéed vegetables for a heartier meal.
• Experiment with different types of pasta or use whole wheat or gluten-free varieties for a healthier option.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water to bring back creaminess.

Colorful Grilled Veggie Skewers

Colorful grilled veggie skewers are a vibrant and healthy dish perfect for summer family dinners or gatherings, especially for picky eaters who may be hesitant to try vegetables. With their eye-catching colors and delicious flavors, these skewers make vegetables fun and appealing.

They can be prepared in just about 30 minutes, making them a quick option for busy weeknights or impromptu barbecues. Plus, they can be grilled to perfection or roasted in the oven for those without a grill.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, cleaned and stems removed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Cooking Steps:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, proceed to the next step.
2. Preheat your grill to medium heat.
3. In a large mixing bowl, combine the bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms.
4. Drizzle the olive oil over the vegetables and toss to coat. Sprinkle garlic powder, oregano, salt, and pepper, then toss again until evenly distributed.
5. Thread the vegetables onto the skewers, alternating colors for a beautiful presentation.
6. Place the skewers on the preheated grill and cook for 10-15 minutes, turning occasionally until the vegetables are tender and have grill marks.
7. Remove from the grill and let cool slightly before serving.

Variations and Tips:

• Feel free to swap in your favorite vegetables, such as eggplant, asparagus, or corn, depending on the season and preference of your picky eater.
• Add some protein by including chunks of chicken, shrimp, or tofu on the skewers.
• Experiment with marinades such as teriyaki or balsamic vinegar for added flavor.
• Serve with a dip, like hummus or tzatziki, to make it more appealing and add variety to the serving.
• For oven roasting, preheat your oven to 400°F (200°C) and roast the skewers on a baking sheet for about 15-20 minutes, flipping halfway through.

Fish Tacos With Cabbage Slaw

Fish tacos are a delightful and fresh summertime dish that can please even the pickiest of eaters. Featuring flaky, seasoned fish topped with a crunchy and colorful cabbage slaw, this meal is ideal for family dinners or casual gatherings.

Preparation time is approximately 30 minutes, making them a quick option for any evening.

Ingredients:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage (green, red, or a mix)
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, juiced
• Optional: avocado slices, sour cream, or salsa for topping

Cooking Steps:

1. Preheat your grill or a skillet over medium-high heat.
2. In a small bowl, mix together the olive oil, chili powder, cumin, salt, and pepper. Rub this mixture onto the fish fillets to coat evenly.
3. Place the seasoned fish on the grill or skillet and cook for about 3-4 minutes per side, or until the fish is easily flaked with a fork.
4. While the fish is cooking, prepare the cabbage slaw. In a large bowl, combine the shredded cabbage, diced tomatoes, chopped cilantro, and lime juice. Toss until well combined. Set aside.
5. Once the fish is cooked, warm the tortillas on the grill or in a separate pan for about 30 seconds on each side until soft and pliable.
6. To assemble the tacos, place a piece of fish on each tortilla and top generously with the cabbage slaw. Add any additional toppings like avocado slices, sour cream, or salsa, if desired.
7. Serve immediately with lime wedges on the side.

Variations and Tips:

• For a spicier kick, add some diced jalapeños to the cabbage slaw or drizzle with hot sauce.
• If using frozen fish, make sure to thaw it completely before cooking for best results.
• You can substitute the fish with grilled shrimp or even grilled chicken for a different protein option.
• To make these tacos even more nutritious, add sliced bell peppers or radishes to the slaw for added color and crunch.
• For a vegetarian option, replace fish with marinated and grilled portobello mushrooms or tofu.

Pesto Pasta Salad With Cherry Tomatoes

Pesto Pasta Salad with Cherry Tomatoes is a fresh and vibrant dish that makes for an ideal summer meal, especially for picky eaters who may prefer simple, yet flavorful foods. This easy-to-prepare salad combines the delightful taste of basil pesto with al dente pasta and juicy cherry tomatoes, all in just about 20 minutes. Perfect as a light main dish or a revitalizing side salad, it’s suitable for family gatherings, potlucks, or a quick lunch at home.

Ingredients:

• 8 ounces rotini or farfalle pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool it down.
2. Combine Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, pesto, and grated Parmesan cheese. Toss gently to combine all the ingredients.
3. Add Nuts (Optional): If using, add pine nuts or walnuts to the mixture for added crunch and flavor.
4. Season: Taste and season with salt and pepper as desired.
5. Chill and Serve: For the best flavor, let the salad chill in the refrigerator for about 15 minutes before serving. Garnish with fresh basil leaves, if desired.

Variations and Tips:

• Vegetarian Option: Confirm the Parmesan cheese is vegetarian-friendly or substitute with nutritional yeast for a vegan option.
• Protein Boost: Add grilled chicken, chickpeas, or mozzarella balls for extra protein.
• Different Veggies: Customize the salad by adding other vegetables like bell peppers, cucumbers, or spinach for added nutrition.
• Herb Variations: Experiment with different herbs, such as arugula or spinach, in place of basil for a unique flavor.
• Make Ahead: This dish is perfect for meal prep, as it can be made a day in advance and tastes even better after the flavors meld together overnight.

Homemade Chicken Nuggets With Sweet Potato Fries

Homemade chicken nuggets with sweet potato fries are a fun and delicious meal that even the pickiest eaters will love. These nuggets are crispy on the outside, tender on the inside, and can be customized to suit different tastes.

Pair them with sweet potato fries, which are a nutritious alternative to regular fries, and you have a satisfying dinner that the whole family will enjoy. Preparation time for this dish is approximately 30 minutes, making it a quick option for busy weeknights.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 large egg
• 2 medium sweet potatoes
• 2 tbsp olive oil
• Optional: dipping sauces (ketchup, honey mustard, BBQ sauce)

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. Start by preparing the sweet potato fries: peel the sweet potatoes and cut them into thin strips. Place them in a mixing bowl and toss with olive oil, salt, and pepper.
3. Spread the sweet potato strips in a single layer on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
4. While the fries are baking, prepare the chicken nuggets: cut the chicken breasts into bite-sized pieces.
5. In one bowl, beat the egg. In another bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
6. Dip each piece of chicken first into the egg, allowing the excess to drip off, and then coat it in the breadcrumb mixture. Place the coated chicken nuggets on a separate baking sheet.
7. Bake the chicken nuggets in the oven for about 15-20 minutes, turning them halfway through, until they are golden brown and cooked through.
8. Once both the nuggets and fries are done, serve them hot with your choice of dipping sauces.

Variations and Tips:

• For a spicier version, add cayenne pepper or chili powder to the breadcrumb mixture.
• You can also add finely chopped herbs, like parsley or basil, to the breadcrumbs for extra flavor.
• If you’re looking for a healthier option, try baking the sweet potato fries without oil or using an air fryer.
• To make the dish more appealing to picky eaters, serve the nuggets and fries in fun-shaped skillets or with toothpicks for easy eating.
• Leftover nuggets can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven to retain crispiness.

Enjoy your homemade chicken nuggets with a side of sweet potato fries for a meal that everyone will love!

Sloppy Joes With Hidden Veggies

Sloppy Joes with Hidden Veggies is a fun, delicious, and easy-to-make meal perfect for picky eaters and busy families. This dish combines ground beef with a tangy sauce and secret vegetables that blend seamlessly into the filling, providing added nutrition without compromising on flavor. It takes about 30 minutes to prepare and cook, making it a quick weeknight dinner option that everyone will enjoy.

Ingredients:

• 1 lb ground beef or turkey
• 1 small onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 carrot, grated or finely chopped
• 1 zucchini, grated or finely chopped
• 1 cup tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Hamburger buns

Cooking Instructions:

1. In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and bell pepper. Sauté until they’re softened, about 3-4 minutes.
2. Add the grated carrot and zucchini to the skillet, stirring to combine, and cook for another 2 minutes until the veggies are tender.
3. Push the vegetables to one side of the skillet, then add the ground beef (or turkey). Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain any excess fat.
4. Stir in the tomato sauce, ketchup, Worcestershire sauce, garlic powder, onion powder, brown sugar, salt, and pepper. Mix everything well and let it simmer for 5-10 minutes until heated through and the flavors meld.
5. Serve the sloppy joe mixture on hamburger buns, with additional toppings like cheese or pickles if desired.

Variations & Tips:

• For a vegetarian version, substitute the ground meat with lentils or plant-based meat alternatives.
• You can add other hidden veggies like finely chopped mushrooms or spinach for even more nutrition.
• Serve with a side of sweet potato fries or a simple salad for a complete meal.
• Consider using whole grain or lower-carb buns to enhance the health profile of the dish.
• If your kids are particularly picky, blend the carrot and zucchini into the sauce for a smoother texture, making them less noticeable.

Mini Caprese Skewers With Balsamic Glaze

Mini Caprese skewers are a delightful and visually appealing appetizer that combines the fresh flavors of ripe tomatoes, creamy mozzarella, and fragrant basil. This dish is perfect for picky eaters, as each ingredient can be enjoyed individually or as part of a whole.

Ideal for summer gatherings or family dinners, the mini skewers take just 15 minutes to prepare, making them a quick and easy option for any occasion.

Ingredients:

• Cherry tomatoes
• Fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper (to taste)
• Skewers (toothpick-sized or small wooden skewers)

Cooking Steps:

1. Start by washing the cherry tomatoes and basil leaves gently under cold water, then pat them dry with a paper towel.
2. On each skewer, thread one cherry tomato, followed by a basil leaf, and then a mozzarella ball. Repeat until the skewer is filled (usually two or three repetitions per skewer).
3. Arrange the skewers on a serving platter.
4. Drizzle balsamic glaze over the skewers once they’re arranged. You can also serve extra balsamic glaze on the side for dipping.
5. Sprinkle with salt and pepper to taste, and serve immediately or refrigerate for up to an hour before serving.

Variations and Tips:

• Vegetarian Option: This dish is naturally vegetarian-friendly, so feel free to enjoy it as is!
• Add Crunch: For an extra layer of flavor and texture, include a slice of cucumber or bell pepper on each skewer.
• Make It a Meal: Serve these skewers alongside grilled chicken or shrimp for a more filling option.
• Prep Ahead: You can prepare the skewers up to 2 hours in advance, but wait to drizzle the balsamic glaze until just before serving to keep everything fresh.
• Personalize: Customize the skewers with different types of cheeses, such as feta or gouda, and watch your picky eaters discover new flavors without overwhelming them!