Easy Weeknight Meals for Back to School

Roniproter's picture

Sep. 09, 2014

Make easy weeknight meals using basic pantry and freezer items you've already got on hand. Simple, delicious and healthful meals the whole family will love!


For pasta
Shells 1 Cup (16 tbs)
Water 4 Cup (64 tbs)
Frozen shrimp and peas 1 Cup (16 tbs)
Cream 1 Tablespoon
Grated parmesan 3 Tablespoon
For chicken
Chicken breast 2
Egg 1 , beaten with water
Chex cereal 1 Cup (16 tbs)
Oil 1 Cup (16 tbs) (For frying)
Salsa 1 Cup (16 tbs)
Mexican cheese blend 1/2 Cup (8 tbs)
Taco seasoning 1 Tablespoon



For Peas and Shrimp Pasta

1. Cook shells in boiling water for 7 to 8 minutes or until al dente.

2. Add frozen shrimp and peas to the pot and poach them in.

3. Drain shells, shrimps and peas and transfer to a pan. Stir in cream and parmesan cheese. Give a splash of vermouth and set it aside.

For Chicken Parmesan

4. Put chex cereal in a bag and crush it with the taco seasoning gently.

5. Take chicken breast and dip it in egg. Coat it nicely with chex.

6. Heat oil in a pan and fry the chicken in the oil.

7. Put the chicken on a baking dish, top it with salsa and grated cheese. Pop the dish in the broiler and cook until all golden and done (about 10 minutes).


8. Serve the shella, chicken parmesan with some beans and vegetables. Enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 1202Calories from Fat 802

 % Daily Value*

Total Fat 90 g138.5%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1644 mg68.5%

Total Carbohydrates 44 g14.7%

Dietary Fiber 2 g8%

Sugars 8 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet