Quick and Easy Back-to-School Dinners

With year round school back in session for kids across the country, weeknights just got that much busier for home cooks. This is the time of year when overworked moms and dads are looking for quick, easy and affordable dishes to make that the whole family will enjoy.

The following recipes fit those requirements. Both can be made in less than 20 minutes. What’s more, they can easily be doubled so you’ll have enough leftovers for another night. I prepare both dishes with ground turkey but you could easily substitute with ground beef to fit your family’s taste.



1-1/2 pounds ground beef or turkey

8 ounces sliced mushrooms

1 large onion, thinly sliced

1 can (10-3/4 ounces) cream of mushroom soup

16 ounces sour cream

Garlic salt



In a large saucepan, saute ground turkey over medium high heat; drain fat.

Add mushrooms and onion and cook for 3 minutes or until onions are translucent.

Reduce heat to medium and add remaining ingredients; simmer for 5 minutes.

Serve over rice, noodles, or boiled potatoes.

Serves 6.



2 tablespoons vegetable oil

1/2 teaspoon minced ginger

1/4 teaspoon minced garlic

1-1/2 pounds ground turkey

1 can (8 ounces) tomato sauce

2 teaspoons salt

1/2 teaspoon sugar

1/8 teaspoon pepper

2 stalks celery

1 medium carrot

2 medium potatoes, cubed

1 onion, cubed

2 cups water

1 tablespoon cornstarch

1 tablespoon water


In large saucepan, saute ginger and garlic. Add ground turkey and cook until browned; drain fat.

Stir in tomato sauce, salt, sugar and pepper. Bring to boil.

Cut celery and carrot into 1/2-inch pieces. Stir in vegetables and 2 cups water. Cover and simmer until vegetables are tender.

Combine cornstarch with the 1 tablespoon water; stir into stew. Cook, stirring constantly, until mixture thickens.

Serves 6.

Related Articles:

Homemade Back-to-School Treats: Chocolate Chip Cookies and Peanut Butter French Fries

Back-to-School Baked Goods: Cookies and Cupcakes

That’s a Wrap… for Turkey and Veggies

This entry was posted in Chicken, Turkey & Fowl and tagged , , by Michele Cheplic. Bookmark the permalink.

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.