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by Isom West Published 2 years ago Updated 2 years ago
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Spend less time planning dinner and more time enjoying the summer weather with 31 days of quick, family-friendly meals. Each summery main is paired with a quick side for the best dinner ever

Spend less time planning dinner and more time enjoying the summer weather with 31 days of quick, family-friendly meals. Each summery main is paired with a quick side for the best dinner ever.

Day 1: Beef Chimichangas

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware

Day 2: Smoked Paprika Chicken

I truly appreciate the speed of the multi-cooker. We use it often for this smoked paprika chicken recipe. The seasoned sauce gets its richness from sour cream. —Holly Ottum, Racine, Wisconsin

Day 3: Rosemary Salmon and Veggies

My husband and I eat a lot of salmon. One night, while in a rush to get dinner on the table, I created this rosemary salmon meal. It's a keeper! You can also include sliced zucchini, small cauliflower florets or fresh green beans. —Elizabeth Bramkamp, Gig Harbor, Washington

Day 4: Teriyaki Shish Kabobs

When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida

Day 5: Quick Apricot Chicken

This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I’ve used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli. –Vicki Ruiz, Twin Falls, Idaho

Day 6: Lime Chicken Tacos

Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho

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