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Warmer weather and longer days mean sports, practices and a lot of other outdoor activities. It's not easy planning dinners around a families' hectic schedules. However, with a plan, delicious recipes and a few handy appliances it is possible to prepare dinners that can feed the gang before or after their activities, whichever they choose.
Try to pick recipes that can cook while you aren't home, or prepare ahead and refrigerate or freeze, leaving nothing to do but quickly reheat and eat.
Slow-Cooker Beef Taco Soup
1-pound ground beef, browned
1 (14.5-ounce) can stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 envelope taco seasoning mix
1 (8-ounce) can tomato sauce
Sour cream and shredded cheese for garnish
Directions: Stir together all ingredients in 3 to 4-quart slow cooker. Cover and cook on low 6 to 8 hours; stirring occasionally. Serves 4 to 6. Serve with tortilla or corn chips.
Insta-Pot Shredded Chicken Gyros
2 medium onions, chopped
6 garlic cloves, minced
1 tsp. lemon-pepper seasoning
1 tsp. dried oregano
1/2 tsp. allspice
1/2 cup lemon juice
1/4 cup red wine vinegar
2 T. olive oil
2-pounds boneless skinless chicken breasts
8 whole pita breads
Toppings: Tzatziki sauce, torn lettuce and sliced tomato, cucumber and onion
Directions: In 6-quart electric pressure cooker combine the first eight ingredients. Add chicken. Lock lid and close pressure-release valve. Adjust to pressure-cook on high 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165-degrees F.
Remove chicken and shred with two forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Serves 8. Tip: Recipe can be made ahead and frozen with juices in freezer containers. To serve, thaw overnight and reheat in saucepan, adding water if necessary.
Air-fryer Italian Wraps
6 flour tortillas, 1 per wrap
9 slices Italian deli meats (salami, ham, pepperoni, etc.)
6 slices Provolone cheese
3/4 cup mozzarella cheese, shredded
Italian seasoning, to taste
Vegetable suggestions: roasted red peppers, banana pepper rings, ripe olives, sauteed mushrooms
1 T. butter or olive oil, for brushing outside of tortilla
Directions: Stack tortillas on a plate and cover with a damp paper towel and heat briefly in microwave to make them flexible. Lay on flat surface. Layer on deli meats, provolone, mozzarella and desired vegetables. Sprinkle with seasonings.
Fold sides of tortilla inward. Roll into a tight wrap, keeping fillings secure. Lightly brush rolled wrap with butter or oil for crispness. Set air fryer to 375 degrees F. and allow to preheat 3 to 5 minutes.
Place wraps in air fryer basket, seam side down. Cook 6 to 8 minutes, turning halfway through cooking time. Continue cooking till golden brown and cheese is melted.
To serve, slice each wrap in half and offer marinara, ranch or your favorite dipping sauce. Makes 6. Tip: You can wrap unbaked wraps in foil and air fry as needed.