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Mac and cheese was one of my favorite dishes when I was a kid. My mom would make a huge casserole pan from scratch and there was rarely any leftovers. This mama is a little too busy too for that recipe. Instead, I doctored up a box of regular mac and cheese with a Southern Cali twist. The result is easy bacon avocado mac and cheese.

The inspiration for my bacon avocado mac and cheese recipe comes from my love of a local Southern California social house, 127 West. They have some of the most amazing entrees, with mouth-watering ingredients. I wanted to bring a taste of that into my own kitchen. Side note: My original plan for this recipe was for it to include garlic aioli as one of the ingredients. Thank goodness for recipe testing! The garlic was too overpowering for me, but if you’d like to give it a true Cali kick, add a few teaspoons of garlic aioli to your bacon avocado mac and cheese.

Easy Bacon Avocado Mac and Cheese

Easy Bacon Avocado Mac and Cheese

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Taking boxed mac and cheese up a notch! Add bacon, avocado, and one egg to this easy bacon avocado mac and cheese.

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Ingredients

• 1 box mac and cheese (discard cheese powder)
• 4 Tbsp. butter
• 1/4 cup milk
• 4 slices thick-cut applewood smoked bacon, or plain bacon if you can't find applewood (I used Smithfield)
• 1 egg
• salt and pepper to taste
• 1 cup shredded Pepper Jack cheese (see note below)
• 1/2 of an avocado, cut into chunks

Instructions

1. Cook bacon and chop into crumbles. Meanwhile, cook the pasta according to package directions.
2. Drain the water from the cooked pasta and stir in the butter and cheese. Mix well to combine. It's ok if the butter doesn't completely melt, because you'll be baking this later.
3. In a separate bowl, whisk together the egg, milk, salt and pepper.
4. Add the bacon and egg mixture to the pasta. Stir to Combine.
5. Bake, uncovered, at 350° for 20 minutes.
6. Remove from the oven, top with avocado, and serve immediately.

Notes

Pepper Jack cheese includes ingredients that are mild, but if your palate is sensitive to spicy foods you may prefer to substitute it for Monterey Jack cheese instead.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 618Total Fat: 42gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 121mgSodium: 1072mgCarbohydrates: 39gFiber: 3gSugar: 7gProtein: 21g

More easy family dinner ideas:

1

Chicken Divan

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2

Crunchy Oven Baked Chicken

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This colorful couscous and sausage dish is the perfect light meal on a warm summer afternoon. Couscous always gives me a satisfying, comfort-food happy tummy. When I found myself with some extra time recently, I knew I wanted to do some recipe testing with couscous. 

Why cook with couscous?

Two words, sister: BUSY.MOM. Couscous is awesome to serve for dinner on busy weeknights or nights when you just don’t feel like cooking because it’s easy to cook, it’s low-maintenance, and it’s ready in 10 minutes. 

The preparation for each brand of couscous may vary. Some cook with a 1:1 water (or broth) to couscous ratio, and others call for more liquid. Before you head to the store for ingredients, make a note on your shopping list to grab the couscous first. Then you can check to see how much broth that brand of couscous needs in order to cook to its full, puffed-up goodness. We used this kind. It called for 1 Tbsp. oil and 2 cups water or broth. I used broth.

Prep the veggies first

Since couscous cooks so quickly, and plus you’ll be tossing the carrot in with it, it’s a good idea to do all the chopping, grating and dicing beforehand. Grate 1 carrot, mince 1 garlic clove, chop up ½ cup diced onion and1 smallish red bell pepper. Quickly cut ½ cup loosely packed cilantro too. Keep everything separate because it doesn’t all go into the same pot or at the same time.  

Cook the sausage and couscous

Add the oil to a large fry pan and add the ground sausage. It wants to clump back together, so break it up with a spatula frequently. When the meat is browned, add in the onions and garlic. Saute, stirring occasionally, for 3-5 minutes or until the onion is translucent. The first time I cooked this couscous and sausage recipe, I used a brand of Italian sausage that had just the faintest hint of crushed red pepper in it. Unfortunately, it was enough that my kids noticed. It was way too “spicy” for them. The next time we made this I was careful to choose an Italian sausage that was marked “mild”, and it the kids were much happier. In fact, Johnny (5) said, “Mommy I thought this was going to be yucky but it’s not!” Thanks for the compliment, kiddo… I think.  

Meanwhile, cook the couscous according to package directions, adding in the carrot when you put the couscous in the water.  

Mix everything together  

When the couscous is cooked, add it to the fry pan with the sausage mixture. Add in the diced red bell pepper and toss everything together. Serve it alongside a simple baby arugula salad and dinner is done!

Colorful Couscous and Sausage

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

• 1 Tbsp. olive oil, or more depending on couscous preparation instructions
• 1 lb. ground mild Italian sausage
• 1 minced garlic
• 1/2 cup diced onion
• 1 (10 oz.) pkg couscous
• 2 cups chicken or vegetable broth (optional and depending on couscous preparation instructions)
• 1 shredded carrot
• 1 diced red bell pepper
• 1/2 cup chopped cilantro
• 1 package baby arugula lettuce, optional

Instructions

1. Heat 1 Tbsp. oil in a large fry pan. Saute the sausage in oil until browned, breaking it up with a spatula.
2. Add garlic and onions to the sausage and cook for 3-5 minutes. Drain the sausage and return to the pan.
3. Meanwhile, prepare the couscous according to package directions. Put the shredded carrots into the boiling water or broth when you add the couscous.
4. When couscous and sausage are finished cooking, mix them together in a large dish, or in the fry pan if there is enough room.
5. Stir the red bell pepper and cilantro into the couscous and sausage mixture.
6. Serve warm and garnished with arugula lettuce, if desired.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 461Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 85mgSodium: 717mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 28g

This is a tasty version of breaded chicken that our whole family loves. It’s easy, no-fuss, and perfect for a busy weeknight dinner.

When I first moved out of my parents’ house, I knew how to cook 2 thing: Spaghetti and Shake ‘N Bake chicken. I thought I was pretty hot stuff for knowing those recipes down pat, too. Now, many years later (not gonna say how many), I’ve modified the Shake ‘N Bake recipe a bit. The crackers give it a sweet, buttery flavor, while the garlic salt and pepper give it some zippy seasoning.

We’ve got one picky eater in the family, and even she loves this cracker crumb breaded chicken recipe. It’s got a very kid-friendly flavor and is so easy to make! Pair it with some brown rice and steamed veggies and dinner is served!

Ingredients:
2 eggs
1 sleeve (about 1 ½ cups) of crushed buttery snack crackers
½ teaspoon garlic salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breast halves

Beat eggs in a shallow bowl.

Place cracker crumbs in a large Ziploc bag with garlic salt and pepper.

Dip chicken breasts in egg, then shake (1 at a time) in the Ziploc bag of cracker crumbs. Arrange breaded chicken in a greased baking dish and bake at 375° for 35-40 minutes, or until internal temperature reaches 165°. Serve it with your favorite sauce or by itself-it’s got enough flavor to stand on its own 😉

Seriously, how easy is that? I hope you enjoy this recipe, and don’t forget to check back for more family-friendly meals!

Have you noticed how much easier it is becoming to find organic, all-natural products in the grocery stores? In my local market, they size of the “organic” section in the produce department has doubled in the last few years! I decided to whip up a dinner for my family that uses all-natural, organic ingredients. I was inspired by this organic, free-range ground turkey that I found at my local market. I had this $2 off coupon, so the price perfect. The dinner turned out pretty tasty, and was ready in under 45 minutes! Here’s what I came up with:  

Ground Turkey and Heirloom Tomatoes with Broccolini

This dish is super easy to put together. It uses heirloom tomatoes, which are commonly found in late summer and fall. I love the funky coloring and awkwardly lopsided appearance of these tomatoes. A side of broccolini, asparagus, or some other green can give an added dose of veggies to the meal.

We are a busy working-parent family, so this worked well for me on a weeknight because it didn’t require a lot of monitoring.

Here are the basics. As I said, the veggies are locally-grown. Even the ground turkey was local! I so much prefer serving California-grown poultry to my family than a product that was probably frozen and flown in from Minnesota. 

Start by setting the oven to 450. While it’s heating, prep and chop the veggies and get the pasta pot started.

Place the tomatoes, garlic, bell peppers, and 2 Tbsp. olive oil in a medium sized bowl and toss to combine.  Spread the mixture out evenly on a baking pan. I line mine with tin foil to make cleanup a little easier 😉 If you’re serving turkey and heirloom tomatoes with broccolini or asparagus, you can add them to the roasting pan too. Roast the veggies for 11-14 minutes or until the tomatoes are soft and the broccolini is crisp-tender. The tomatoes may get kind of juicy, and this will help add flavor to the pasta and the broccolini in the pan. 

Meanwhile, cook the pasta in boiling water for 5-7 minutes or until al dente. Angel hair pasta cooks quickly, so this doesn’t take long!

Cooking with ground turkey on a busy weeknight is a cinch because the meat cooks rather quickly. While the veggies are roasting, heat the remaining 2 Tbsp. olive oil in a pan. Add the turkey and cook until beginning to brown. Add the onions and cook another 3 minutes or until the onions are translucent and soft. 

The Foster Farms ground turkey I’m using is lean, and doesn’t leave a lot of fatty liquid in the pan. Even so, you will want to drain off the juices that accumulated during cooking.  

By now your kitchen should be smelling pretty amazing as the different smells from the roasting veggies start to permeate the room. Toss the turkey and heirloom tomatoes with the cooked pasta, top with some shredded cheese and basil and enjoy! 

I saw on Facebook that there is also a chance to win free Foster Farms turkey if you leave a comment on this Foster Farms Facebook post. There will be multiple drawings, so good luck to all who enter!

What’s your favorite way to enjoy ground turkey? 

This is a crunchy on the outside, moist on the inside version of oven baked chicken that our whole family loves. It’s easy, no-fuss, and perfect for a busy after-work dinner! 

Crunchy Oven Baked Chicken

We eat chicken a lot in this house. It cooks up quickly for weeknight meals and it’s tender enough for the little ones to enjoy. I usually don’t like oven baked chicken but this recipe is one of my favorites. The breading helps seal in the flavor, so the meat is juicy yet falls apart easily. Since it kind of resembles chicken nuggets, my kids love dunking it in their favorite dipping sauces.

When I make this oven baked chicken for dinner, I usually pair it with some cooked brown rice and steamed veggies. I start cooking the rice while preparing the chicken. Then while the chicken is in the oven I steam the veggies. The whole dinner is ready in under 45 minutes, which is pretty good for a healthy, home cooked meal!  

Oven Baked Chicken Ingredients:

2 eggs
1 ½ – 2 cups of crushed buttery snack crackers
½ teaspoon garlic salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breast halves

Beat eggs in a shallow bowl.

Place cracker crumbs in a large Ziploc bag with garlic salt and pepper. Shake it well to mix the seasonings with the crumbs.

Dip chicken breasts in egg, then shake (1 at a time) in the Ziploc bag of cracker crumbs. 90’s friends, this might remind you of the Shake ‘n Bake dinners from back in the day. 😉 Arrange the breaded chicken in a greased baking dish and bake at 375° for 30-40 minutes, or until internal temperature reaches 165°. Serve it with your favorite sauce or by itself-it’s got enough flavor to stand on its own!  

Seriously, how easy is that? I hope you enjoy this recipe, and don’t forget to pin it for later! Follow my Family Dinner Recipes board on Pinterest for hundreds of kid-friendly dinner ideas, like oven baked chicken fajitas and this zesty pasta casserole.

We’ve officially hit summer in the our home. 3 weeks ago I envisioned my summer days being spent in the kitchen, spending hours dishing up elegant meals made with love and care. In reality, I’m having way too much fun soaking up the Southern California sunshine to bother with cooking dinner every night. But, the kids gotta eat (who knew?), even though it’s summer. I’d like to share with you one of my one-dish meals that take very little effort besides cutting veggies and chicken: Oven Baked Chicken Fajitas.    

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Fajitas are one of my favorite things to order at Mexican food restaurants. I love how they always come out steaming on a hot iron skillet like this one. But on busy evenings, you can still get that traditional fajita taste without all the hassle of grilling and sautéing.

Oven Baked Chicken Fajitas  

Ingredients
4 small chicken breasts
1 red bell pepper
1 green bell pepper
1 white onion
1 packet fajita seasoning such as McKormick
Tortillas
Optional toppings: Lime, cheese, sour cream, salsa, guacamole, beans
Directions
Preheat the oven to 375.
Thinly slice the veggies and spread them evenly on the bottom of a greased roasting pan. We use this Cuisinart pan  for everything, and it worked great in this recipe.

Sprinkle some fajita seasoning over the veggies, to taste.
Thinly slice the chicken and layer the pieces over the veggies. Sprinkle with more seasoning.  
Place the roasting pan in the oven and bake for 15 minutes, then mix the veggies and chicken up. Return the pan to the oven for another 10-15 minutes or until the chicken is cooked through (you can check if it’s cooked by making sure it reaches an internal temperature of 165 F).

To assemble the fajitas

Line the center of a tortilla with the fajita mixture and your choice of toppings. Squeeze lime over the filling, fold your tortilla up like a taco and enjoy!

Even though I love baking, on a beautiful summer day I’d much rather be enjoying some of our favorite staycation activities than sweating in the kitchen making dinner. Thankfully, this oven baked fajita recipe takes about 30-45 minutes from start to finish.

Are you a fan of fajitas? What’s your favorite fajita topping?