18 Quick Family Summer Dinners Made in Three Steps

Summer evenings call for simple dinners that don’t keep you stuck in the kitchen. These easy family meals come together quickly, giving you more time to enjoy warm weather fun.

Each recipe uses minimal steps and ingredients, making weeknight cooking stress-free while still delivering delicious flavors everyone will love.

01. Two-Ingredient Dough Margherita Pizza

Homemade pizza using just self-rising flour and Greek yogurt for the dough. This healthy version skips the rising time and delivers crispy results in under thirty minutes.

Ingredients: 1 cup self-rising flour, ¾ cup plain Greek yogurt, ½ cup pizza sauce, 1 cup fresh mozzarella cheese (sliced), 2 tablespoons fresh basil leaves, 1 tablespoon olive oil, salt and pepper to taste.

How To Make Two-Ingredient Dough Margherita Pizza

1. Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, mix the self-rising flour and Greek yogurt until a shaggy dough forms, then knead on a floured surface for 2-3 minutes until smooth.

2. Roll the dough into a 12-inch circle, transfer to your prepared baking sheet, and brush the edges with olive oil. Spread pizza sauce evenly across the surface, leaving a 1-inch border for the crust.

3. Arrange mozzarella slices over the sauce and season with salt and pepper. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly, then top with fresh basil leaves before serving.

02. Creamy Sharp Cheddar Mac & Cheese

Rich and cheesy homemade mac and cheese that’s ready as fast as the boxed version. Sharp cheddar creates incredible flavor while whole wheat pasta adds extra nutrition.

Ingredients: 1 pound whole wheat elbow macaroni, 4 tablespoons butter, ¼ cup all-purpose flour, 2½ cups whole milk, 3 cups sharp cheddar cheese (shredded), ½ teaspoon salt, ¼ teaspoon black pepper, pinch of nutmeg.

How To Make Creamy Sharp Cheddar Mac & Cheese

1. Cook the macaroni according to package directions until al dente, then drain and set aside. In the same pot, melt butter over medium heat and whisk in flour, cooking for 1 minute to create a smooth roux.

2. Gradually whisk in milk, bringing the mixture to a gentle simmer while stirring constantly until thickened, about 3-4 minutes. The sauce should coat the back of a spoon nicely.

3. Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth. Add the cooked pasta back to the pot, tossing until every piece is coated. Season with salt, pepper, and nutmeg before serving immediately.

03. Loaded Baked Potatoes with Salsa & Beans

Taco-inspired stuffed potatoes loaded with salsa, beans, and fresh avocado. This healthy family dinner requires just ten minutes of hands-on time for busy weeknights.

Ingredients: 4 large russet potatoes, 1 can black beans (drained and rinsed), 1 cup chunky salsa, 1 ripe avocado (diced), ½ cup sour cream, ½ cup shredded Mexican cheese blend, 2 green onions (chopped).

How To Make Loaded Baked Potatoes with Salsa & Beans

1. Pierce potatoes all over with a fork and microwave on high for 8-10 minutes, turning halfway through, until tender when squeezed gently. Let cool for 2 minutes, then cut open lengthwise and fluff the flesh with a fork.

2. Heat the black beans and salsa together in a small saucepan over medium heat for 3-4 minutes until warmed through. Season with salt and pepper to taste.

3. Divide the bean mixture among the four potatoes, then top each with diced avocado, a dollop of sour cream, shredded cheese, and chopped green onions. Serve immediately while the potatoes are still hot.

04. Everything Bagel Chicken Tenders over Salad

Crispy chicken tenders seasoned with everything bagel spice served over fresh greens. The seasoning blend adds incredible flavor and crunch to simple breadcrumbs.

Ingredients: 1½ pounds chicken tenderloins, 1 cup panko breadcrumbs, 3 tablespoons everything bagel seasoning, 2 large eggs, ½ cup flour, 6 cups mixed salad greens, ¼ cup olive oil, 2 tablespoons ranch dressing.

How To Make Everything Bagel Chicken Tenders over Salad

1. Preheat oven to 425°F and line a baking sheet with parchment paper. Set up three shallow dishes with flour in one, beaten eggs in another, and panko mixed with everything bagel seasoning in the third.

2. Dredge each chicken tender in flour first, then dip in beaten eggs, and finally coat thoroughly with the seasoned breadcrumb mixture. Place on the prepared baking sheet and drizzle with olive oil.

3. Bake for 12-15 minutes until golden brown and internal temperature reaches 165°F. Meanwhile, toss salad greens with ranch dressing and divide among plates.

4. Slice the hot chicken tenders and arrange over the dressed salad. Serve immediately while the chicken is still crispy and warm for the best texture contrast.

05. Southwest Black Bean Fajita Skillet

Quick Tex-Mex skillet using pre-sliced fajita vegetables and black beans. This three-ingredient dinner comes together in minutes with bold Southwest flavors.

Ingredients: 1 package pre-sliced fajita vegetables (bell peppers and onions), 2 cans black beans (drained and rinsed), 2 tablespoons Southwest seasoning blend, 2 tablespoons olive oil, ½ cup shredded cheese, ¼ cup sour cream, warm tortillas for serving.

How To Make Southwest Black Bean Fajita Skillet

1. Heat olive oil in a large skillet over medium-high heat. Add the pre-sliced fajita vegetables and cook for 5-6 minutes, stirring occasionally, until the peppers are tender-crisp and onions are golden.

2. Stir in the drained black beans and Southwest seasoning, cooking for another 3-4 minutes until the beans are heated through and the spices are fragrant. Taste and adjust seasoning as needed.

3. Remove from heat and top with shredded cheese, allowing it to melt from the residual heat. Serve immediately with warm tortillas, sour cream, and any other desired toppings like avocado or salsa.

06. One-Skillet Chicken Parmesan Pasta

Complete chicken parmesan pasta dinner cooked entirely in one skillet. This method saves time and cleanup while delivering all the classic flavors you love.

Ingredients: 1 pound boneless chicken breasts (cut into bite-sized pieces), 12 oz penne pasta, 3 cups chicken broth, 1 jar marinara sauce, 1 cup mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 tablespoons olive oil, Italian seasoning, salt and pepper.

How To Make One-Skillet Chicken Parmesan Pasta

1. Heat olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt, pepper, and Italian seasoning, then cook for 6-7 minutes until golden brown and cooked through.

2. Add the uncooked pasta, chicken broth, and marinara sauce to the skillet with the chicken. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes, stirring occasionally, until pasta is tender.

3. Remove from heat and stir in half the mozzarella and Parmesan cheese until melted. Top with remaining cheese and cover for 2-3 minutes until melted and bubbly.

4. Let stand for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh basil or parsley if desired for extra color and flavor.

07. BBQ Pulled Chicken Tacos with Crunchy Slaw

Tangy pulled chicken tacos topped with creamy red cabbage slaw. This zippy combination creates an incredibly quick dinner perfect for busy weeknight meals.

Ingredients: 3 cups cooked chicken (shredded), ¾ cup BBQ sauce, 3 cups red cabbage (shredded), ¼ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 8 small flour tortillas, salt and pepper to taste.

How To Make BBQ Pulled Chicken Tacos with Crunchy Slaw

1. In a large skillet, combine shredded chicken with BBQ sauce and heat over medium heat for 4-5 minutes, stirring occasionally, until the chicken is heated through and well coated with sauce.

2. Meanwhile, make the slaw by whisking together mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Add the shredded red cabbage and toss until evenly coated with the creamy dressing.

3. Warm the tortillas in the microwave for 30 seconds or in a dry skillet for 1 minute per side. Fill each tortilla with the BBQ chicken and top generously with the crunchy red cabbage slaw.

4. Serve immediately while the chicken is hot and the slaw is crisp. I like to add a squeeze of lime juice and some chopped cilantro for extra freshness.

08. Air Fryer Turkey Stuffed Bell Peppers

Classic stuffed peppers made quickly in the air fryer for perfect texture. The air fryer creates crisp-tender peppers without any sogginess in half the time.

Ingredients: 4 large bell peppers (tops cut off and seeds removed), 1 pound ground turkey, 1 cup cooked rice, ½ cup diced onion, 1 can diced tomatoes (drained), 1 cup shredded cheddar cheese, 1 teaspoon Italian seasoning, salt and pepper.

How To Make Air Fryer Turkey Stuffed Bell Peppers

1. Cook ground turkey in a large skillet over medium-high heat for 6-8 minutes until browned, breaking it up as it cooks. Add diced onion and cook for 2 more minutes until softened.

2. Stir in cooked rice, drained diced tomatoes, half the cheese, Italian seasoning, salt, and pepper. Mix well and cook for 2-3 minutes until heated through and flavors are combined.

3. Stuff each bell pepper with the turkey and rice mixture, packing it down gently. Place stuffed peppers in the air fryer basket and cook at 350°F for 15-18 minutes until peppers are tender.

4. Top each pepper with remaining cheese and air fry for 2-3 more minutes until cheese is melted and golden. Let cool for 5 minutes before serving to avoid burning your mouth.

09. Rich Mascarpone Spinach Pasta

Incredibly creamy spinach pasta made with rich mascarpone cheese. This light yet indulgent dish proves healthy pasta can be luxuriously satisfying.

Ingredients: 1 pound penne pasta, 8 oz mascarpone cheese, 5 oz fresh baby spinach, 3 cloves garlic (minced), ½ cup pasta cooking water, ¼ cup olive oil, ½ cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Rich Mascarpone Spinach Pasta

1. Cook pasta according to package directions until al dente, reserving ½ cup of the starchy cooking water before draining. The starch will help create a silky sauce.

2. In the same pot, heat olive oil over medium heat and sauté minced garlic for 1 minute until fragrant. Add fresh spinach and cook for 2-3 minutes until wilted down significantly.

3. Reduce heat to low and stir in mascarpone cheese until melted and smooth. Add the cooked pasta and toss with pasta water as needed to create a creamy, glossy sauce.

4. Remove from heat and stir in grated Parmesan cheese, salt, and pepper. Serve immediately while hot, as the mascarpone sauce is best when freshly made and warm.

10. Juicy Air Fryer Hamburgers

Perfect hamburgers cooked in the air fryer without any splatter or fuss. This simple method produces juicy burgers with classic toppings every time.

Ingredients: 1½ pounds ground beef (80/20 blend), 4 hamburger buns, 4 slices cheese, lettuce leaves, tomato slices, red onion slices, pickles, ketchup, mustard, salt and pepper.

How To Make Juicy Air Fryer Hamburgers

1. Form the ground beef into 4 equal patties, making them slightly larger than your buns since they’ll shrink during cooking. Create a small indent in the center of each patty to prevent puffing.

2. Season both sides of the patties generously with salt and pepper. Preheat your air fryer to 375°F for 3 minutes, then place patties in the basket without overcrowding.

3. Cook for 6 minutes, then flip and cook for another 4-6 minutes for medium doneness. Add cheese slices during the last minute of cooking if desired.

4. Toast the hamburger buns in the air fryer for 1-2 minutes until golden. Assemble burgers with your favorite toppings like lettuce, tomato, onion, and pickles for the ultimate classic experience.

11. One-Pot Spinach, Sausage & Feta Pasta

Quick pasta dinner using pre-cooked pasta and chicken sausage with feta. A little meal prep makes this one-dish recipe come together in minutes.

Ingredients: 3 cups cooked pasta, 1 pound chicken sausage with feta (sliced), 5 oz fresh spinach, 1 can diced tomatoes (drained), ½ cup chicken broth, 3 cloves garlic (minced), 2 tablespoons olive oil, ¼ cup fresh basil.

How To Make One-Pot Spinach, Sausage & Feta Pasta

1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook for 5-6 minutes until browned on both sides and heated through completely.

2. Add minced garlic and cook for 30 seconds until fragrant, then stir in drained diced tomatoes and chicken broth. Simmer for 3-4 minutes until the liquid reduces slightly.

3. Add fresh spinach to the skillet and cook for 2 minutes until wilted. Stir in the pre-cooked pasta and toss everything together until heated through and well combined.

4. Remove from heat and garnish with fresh basil leaves. The feta in the sausage adds plenty of saltiness, so taste before adding any additional salt to the dish.

12. Crispy Toaster Oven Quesadillas

Perfect quesadillas made in your toaster oven with peppers and creamy avocado. This unexpected kitchen hack creates crispy results without any stovetop flipping.

Ingredients: 4 large flour tortillas, 1½ cups shredded Mexican cheese blend, 1 bell pepper (diced), 1 ripe avocado (sliced), ¼ cup red onion (diced), 2 tablespoons olive oil, salsa and sour cream for serving.

How To Make Crispy Toaster Oven Quesadillas

1. Preheat your toaster oven to 425°F. Brush one side of each tortilla lightly with olive oil, then place two tortillas oil-side down on the toaster oven tray.

2. Sprinkle cheese evenly over the tortillas, then add diced bell pepper, red onion, and avocado slices. Top with remaining tortillas, oil-side up, pressing gently to seal the edges.

3. Bake for 8-10 minutes until golden brown and crispy, then carefully flip and bake for another 3-4 minutes until the second side is golden and cheese is completely melted.

4. Let cool for 2 minutes before cutting into wedges with a sharp knife or pizza cutter. Serve immediately with salsa and sour cream for dipping while still hot and crispy.

13. Creamy Pesto Pasta Salad

Delightful pasta salad featuring creamy pesto sauce and bright green broccoli. Adding vegetables to the pasta water is a convenient trick for perfect texture.

Ingredients: 1 pound rotini pasta, 3 cups broccoli florets, ½ cup prepared pesto, ¼ cup mayonnaise, ¼ cup sour cream, ½ cup cherry tomatoes (halved), ¼ cup pine nuts, ¼ cup Parmesan cheese (grated).

How To Make Creamy Pesto Pasta Salad

1. Cook pasta according to package directions, adding broccoli florets to the boiling water during the last 3 minutes of cooking time. This ensures the broccoli turns bright green and becomes tender-crisp.

2. Drain the pasta and broccoli together, then rinse with cold water to stop the cooking process and cool everything down for the salad.

3. In a large bowl, whisk together pesto, mayonnaise, and sour cream until smooth and creamy. Add the cooled pasta and broccoli, tossing until everything is well coated with the dressing.

4. Fold in halved cherry tomatoes, pine nuts, and grated Parmesan cheese. Refrigerate for at least 30 minutes before serving to allow flavors to meld together beautifully.

14. Savory Crumbled Tofu Tacos

Healthy vegan tacos using seasoned crumbled tofu instead of ground beef. All the savory taco seasonings you love make this plant-based version incredibly satisfying.

Ingredients: 1 block extra-firm tofu (crumbled), 2 tablespoons olive oil, 1 packet taco seasoning, ¼ cup water, 8 corn tortillas, 1 cup shredded lettuce, 1 tomato (diced), ½ cup red onion (diced), avocado slices.

How To Make Savory Crumbled Tofu Tacos

1. Press the tofu between paper towels to remove excess moisture, then crumble it into small, ground beef-sized pieces using your hands or a fork for the best texture.

2. Heat olive oil in a large skillet over medium-high heat. Add crumbled tofu and cook for 5-6 minutes, stirring frequently, until golden brown and slightly crispy on the edges.

3. Sprinkle taco seasoning over the tofu and add water, stirring to combine. Cook for 2-3 minutes until the liquid evaporates and the tofu is well-coated with spices.

4. Warm corn tortillas in a dry skillet or microwave. Fill each tortilla with the seasoned tofu and top with lettuce, diced tomato, red onion, and avocado slices for fresh crunch.

15. Make-Ahead Chicken Enchilada Casserole

Perfect meal-prep enchilada casserole with homemade sauce from crushed tomatoes. Build it ahead and refrigerate for up to three days before baking.

Ingredients: 3 cups cooked chicken (shredded), 8 corn tortillas, 1 can crushed tomatoes, 2 teaspoons chili powder, 1 teaspoon cumin, 2 cups shredded Mexican cheese, ½ cup diced onion, ¼ cup chicken broth, salt to taste.

How To Make Make-Ahead Chicken Enchilada Casserole

1. Preheat oven to 375°F and grease a 9×13 baking dish. Make the quick enchilada sauce by combining crushed tomatoes, chili powder, cumin, salt, and chicken broth in a bowl.

2. Spread ½ cup of sauce in the bottom of the prepared dish. Mix shredded chicken with diced onion and ½ cup cheese, then divide among tortillas and roll up tightly.

3. Place rolled enchiladas seam-side down in the dish, then pour remaining sauce over top and sprinkle with remaining cheese. Cover tightly with foil.

4. Bake covered for 25 minutes, then remove foil and bake 10 more minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving to set up properly.

16. Loaded Veggie Grilled Cheese with Tomato Soup

Upgraded grilled cheese sandwich packed with broccoli, zucchini, and red bell pepper. Adding vegetables boosts nutrition while keeping this budget-friendly combo delicious.

Ingredients: 8 slices whole grain bread, 1 cup broccoli florets (chopped small), ½ cup zucchini (diced), ½ cup red bell pepper (diced), 2 cups shredded cheddar cheese, 4 tablespoons butter, 2 cups tomato soup.

How To Make Loaded Veggie Grilled Cheese with Tomato Soup

1. Steam the chopped broccoli, diced zucchini, and red bell pepper in the microwave for 2-3 minutes until tender-crisp. Drain any excess moisture and let cool slightly.

2. Heat tomato soup in a saucepan over medium heat, stirring occasionally. Meanwhile, butter one side of each bread slice and place butter-side down in a large skillet.

3. Layer cheese and steamed vegetables on 4 slices of bread in the skillet, then top with remaining bread slices, butter-side up. Cook over medium heat for 3-4 minutes per side.

4. Flip carefully when golden brown and cook until the second side is crispy and cheese is fully melted. Serve immediately with hot tomato soup for the perfect comfort food combination.

17. Spinach Artichoke Dip Grilled Cheese

Indulgent grilled cheese filled with creamy spinach artichoke dip between crispy bread. All the ooey-gooey flavors you love without needing chips for dipping.

Ingredients: 8 slices sourdough bread, 4 oz cream cheese (softened), ¼ cup mayonnaise, ½ cup Parmesan cheese (grated), 1 cup frozen spinach (thawed and drained), ½ cup canned artichoke hearts (chopped), 1 cup mozzarella cheese (shredded), 4 tablespoons butter.

How To Make Spinach Artichoke Dip Grilled Cheese

1. Make the spinach artichoke filling by mixing softened cream cheese, mayonnaise, and grated Parmesan until smooth. Squeeze excess water from thawed spinach and fold in with chopped artichoke hearts.

2. Butter one side of each bread slice. Place 4 slices butter-side down in a large skillet over medium heat, then spread the spinach artichoke mixture evenly over each slice.

3. Top with shredded mozzarella cheese and remaining bread slices, butter-side up. Cook for 4-5 minutes until golden brown, pressing gently with a spatula to help everything meld together.

4. Flip carefully and cook another 4-5 minutes until the second side is golden and the filling is hot and bubbly. Let cool for 2 minutes before cutting to prevent the filling from oozing out.

18. Spicy Poblano Chili Mac Skillet

Satisfying skillet dinner combining mac and cheese with chili flavors. Poblano peppers add heat, but you can substitute bell peppers for a milder family-friendly version.

Ingredients: 1 pound elbow macaroni, 1 pound ground beef, 2 poblano peppers (diced), 1 can diced tomatoes, 1 can tomato sauce, 2 cups shredded cheddar cheese, 1 packet chili seasoning, 1 onion (diced), 2 tablespoons olive oil.

How To Make Spicy Poblano Chili Mac Skillet

1. Cook macaroni according to package directions until al dente, then drain and set aside. In a large skillet, heat olive oil and cook ground beef over medium-high heat until browned, breaking it up as it cooks.

2. Add diced onion and poblano peppers to the skillet and cook for 4-5 minutes until vegetables are softened. Stir in chili seasoning and cook for 1 minute until fragrant.

3. Add diced tomatoes, tomato sauce, and cooked macaroni to the skillet, stirring to combine everything well. Simmer for 5-6 minutes until heated through and flavors meld together.

4. Remove from heat and stir in 1½ cups of the shredded cheese until melted. Top with remaining cheese and cover for 2-3 minutes until melted and gooey throughout.

Final Thoughts

These simple summer dinners prove that delicious family meals don’t require complicated techniques or long ingredient lists. Each recipe delivers maximum flavor with minimal effort and cleanup.

Keep these go-to recipes handy for those busy weeknights when you need something satisfying on the table fast. Your family will love the variety and flavors.