Family-Approved Friday Night Dinners: 14 Easy Recipes

The end of the work week is finally here! Friday night means it’s time to relax, unwind, and enjoy a delicious meal with the family. But after a long week, who wants to spend hours in the kitchen? That’s where my love for meal prepping comes in! With a bit of planning and prep work earlier in the week, you can have a fantastic Friday night dinner on the table in no time.

I’m sharing 14 easy Friday dinner ideas that are perfect for families, with a focus on how to meal prep each recipe. We’ll cover everything from make-ahead components to smart storage tips, so you can reclaim your Friday nights and spend less time cooking and more time with the people you love.

1. Sheet Pan Fajitas

This is a classic for a reason! Sheet pan fajitas are incredibly easy to make, and they’re perfect for feeding a crowd.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon fajita seasoning
• Salt and pepper to taste
• Flour tortillas, for serving

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, onion, olive oil, fajita seasoning, salt, and pepper. Toss to coat.
3. Spread the mixture in a single layer on a baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve with warm tortillas and your favorite toppings, like salsa, sour cream, and guacamole.

Meal Prep Tips:

• Slice the vegetables and cut the chicken earlier in the week to save time on Friday.
• Marinate the chicken in the fajita seasoning and olive oil for even more flavor.
• Store the vegetables and chicken in separate airtight containers in the refrigerator.

2. One-Pan Lemon Herb Salmon with Roasted Vegetables

This dish is light, healthy, and full of flavor. Plus, cleanup is a breeze with only one pan to wash!

Ingredients

• 4 salmon fillets (6-8 ounces each)
• 1 pound asparagus, trimmed
• 1 pint cherry tomatoes
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh herbs (such as thyme, rosemary, or oregano)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.  
3. Place the asparagus and cherry tomatoes on the baking sheet. Drizzle with olive oil, salt, and pepper.
4. Place the salmon fillets on top of the vegetables. Top each fillet with lemon slices, garlic, and herbs.
5. Bake for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.

Meal Prep Tips:

• Wash and chop the asparagus and cherry tomatoes ahead of time.
• Marinate the salmon in a mixture of olive oil, lemon juice, garlic, and herbs for extra flavor.
• Store the prepared vegetables and marinated salmon together in an airtight container in the refrigerator.

3. Big Batch Chicken Noodle Soup

There’s nothing quite as comforting as a warm bowl of chicken noodle soup on a chilly Friday night. This recipe makes a big batch, so you can enjoy it all week long!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup egg noodles
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.  
3. Pour in the chicken broth and bring to a boil.
4. Add the shredded chicken and egg noodles. Reduce heat and simmer for 10-15 minutes, or until the noodles are cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Meal Prep Tips

• Make a large pot of soup on the weekend and store it in the refrigerator for up to 3 days.
• This soup freezes beautifully! Freeze individual portions or a larger batch for a quick and easy meal later on.
• If freezing, add the noodles when reheating the soup to prevent them from getting mushy.

4. Homemade Pizza with Various Toppings

Pizza night is always a favorite in my house! Making your own pizza is easier than you think, and it’s a great way to get the kids involved in the kitchen.

Ingredients

• 1 batch of pizza dough (store-bought or homemade)
• 1 jar of pizza sauce
• 2 cups shredded mozzarella cheese
• Toppings of your choice (pepperoni, sausage, mushrooms, onions, peppers, olives, etc.)

Instructions

1. Preheat your oven to 450°F (230°C).
2. If using store-bought dough, let it come to room temperature.
3. Roll out the pizza dough on a lightly floured surface.
4. Spread the pizza sauce over the dough, leaving a small border.
5. Top with mozzarella cheese and your desired toppings.
6. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Meal Prep Tips

• Make a big batch of pizza dough on the weekend and keep it in the refrigerator for up to 3 days.
• Chop vegetables and pre-cook any meats earlier in the week.

5. Taco Salad Bowls

Taco salad bowls are a healthy and satisfying meal that’s perfect for a busy weeknight. They’re also highly customizable, so everyone can get exactly what they want.

Ingredients

• 1 pound ground beef or chicken
• 1 packet taco seasoning
• 1 head of lettuce, chopped
• 1 pint cherry tomatoes, halved
• 1 can black beans, rinsed and drained
• 1 cup shredded cheddar cheese
• 1 avocado, diced
• Salsa
• Sour cream
• Tortilla chips, for serving (optional)

Instructions

1. Cook the ground beef or chicken in a skillet over medium heat until browned. Drain off any excess grease.
2. Stir in the taco seasoning according to package directions.
3. In a large bowl, combine the lettuce, tomatoes, black beans, cheese, and avocado.
4. Top with the seasoned ground beef or chicken, salsa, and sour cream.
5. Serve with tortilla chips, if desired.

Meal Prep Tips

• Cook and season the ground beef or chicken in advance.
• Chop the lettuce and other toppings earlier in the week.
• When assembling the bowls, layer the ingredients with the lettuce on the bottom to keep it from getting soggy.

6. Slow Cooker Pulled Pork Sandwiches

This recipe is a lifesaver on busy weeknights! The slow cooker does all the work for you, so you can come home to a delicious and satisfying meal.

Ingredients

• 3-4 pound boneless pork shoulder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup barbecue sauce
• Coleslaw, for serving
• Hamburger buns, for serving

Instructions

1. Place the pork shoulder, onion, garlic, and chicken broth in a slow cooker.
2. Cook on low heat for 6-8 hours, or until the pork is tender and shreds easily.
3. Shred the pork with two forks.
4. Stir in the barbecue sauce.
5. Serve on hamburger buns with coleslaw.

Meal Prep Tips

• Start the pork in the slow cooker in the morning or even the day before.
• For a healthier option, make your own coleslaw with shredded cabbage, carrots, and a light vinaigrette.
• Pulled pork freezes well! Freeze individual portions or a larger batch for a quick and easy meal later on.

7. Shrimp Scampi with Zucchini Noodles

This dish is light, flavorful, and a great way to sneak in some extra vegetables. The zucchini noodles are a healthy alternative to pasta, and they cook up in minutes.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 zucchini, spiralized
• 4 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Pour in the white wine and lemon juice. Bring to a simmer.
4. Add the shrimp and cook until pink and opaque, about 3-5 minutes.
5. Stir in the zucchini noodles and parsley. Cook until the noodles are tender, about 2 minutes.
6. Season with salt and pepper to taste.

Meal Prep Tips

• Spiralize the zucchini noodles earlier in the week and store them in the refrigerator.
• Peel and devein the shrimp in advance.
• Combine the garlic, butter, white wine, lemon juice, and parsley in a container and store it in the refrigerator. This way, all you have to do on Friday is cook the shrimp and zucchini noodles!

8. Chicken Stir-Fry with Brown Rice

This stir-fry is a quick and easy meal that’s packed with flavor and nutrition. It’s also a great way to use up any leftover cooked chicken you may have.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Cooked brown rice, for serving

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, carrots, bell pepper, and broccoli. Cook until the vegetables are tender-crisp, about 5 minutes.
4. In a small bowl, whisk together the soy sauce, honey, garlic, and ginger.
5. Pour the sauce over the chicken and vegetables. Cook until the sauce is thickened, about 2 minutes.  
6. Serve over cooked brown rice.

Meal Prep Tips

• Cook a big batch of brown rice at the beginning of the week.
• Chop the vegetables and marinate the chicken in the soy sauce mixture earlier in the week.
• Store the cooked rice, vegetables, and marinated chicken in separate airtight containers in the refrigerator.

9. Lentil Soup with Crusty Bread

This hearty and flavorful lentil soup is a great vegetarian option for Friday night dinner. It’s also packed with protein and fiber, making it a healthy and satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Stir in the lentils, vegetable broth, thyme, and oregano. Bring to a boil.
4. Reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot with crusty bread.

Meal Prep Tip

This soup makes a large batch, so you can enjoy it all week long or freeze some for later.

10. Baked Potato Bar

A baked potato bar is a fun and interactive way to feed the family on a Friday night. Everyone can customize their own potato with their favorite toppings.

Ingredients

• 4 large baking potatoes
• Toppings of your choice (chili, cheese, sour cream, bacon bits, chives, etc.)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and pierce the potatoes with a fork.
3. Bake for 45-60 minutes, or until the potatoes are tender.
4. Top with your favorite toppings and enjoy!

Meal Prep Tips

• Bake the potatoes earlier in the week and store them in the refrigerator.
• Prepare your favorite toppings and store them in separate containers.
• Reheat the potatoes in the oven or microwave and set up a topping bar for everyone to enjoy.

11. Quinoa Bowls with Roasted Vegetables and Chickpeas

Quinoa bowls are a healthy and versatile meal that can be easily customized to your liking. This recipe features roasted vegetables and chickpeas for a boost of protein and fiber.

Ingredients

• 1 cup quinoa, cooked
• 1 can chickpeas, rinsed and drained
• 2 sweet potatoes, peeled and diced
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potatoes and broccoli with olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender.  
5. While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, and water in a small bowl. Season with salt and pepper to taste.
6. To assemble the bowls, layer quinoa, roasted vegetables, and chickpeas. Drizzle with tahini dressing and enjoy!

Meal Prep Tips

• Cook a batch of quinoa at the beginning of the week.
• Roast the vegetables earlier in the week and store them in the refrigerator.
• Prepare the tahini dressing in advance and store it in a separate container.

12. Tuna Melts with Tomato Soup

This classic comfort food is perfect for a cozy Friday night in. Tuna melts are quick and easy to make, and they pair perfectly with a bowl of tomato soup.

Ingredients

• 2 cans tuna, drained
• 1/4 cup mayonnaise
• 2 celery stalks, finely chopped
• 1/4 cup chopped onion
• Salt and pepper to taste
• 4 slices bread
• 4 slices cheese (cheddar, Swiss, or provolone)
• Tomato soup, for serving

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, celery, onion, salt, and pepper.
2. Spread the tuna salad on two slices of bread. Top with cheese and the remaining slices of bread.
3. Grill the sandwiches in a panini press or skillet over medium heat until the bread is golden brown and the cheese is melted.
4. Serve with tomato soup.

Meal Prep Tips

• Prepare the tuna salad earlier in the week and store it in the refrigerator.
• Chop the celery and onion in advance.

13. Breakfast for Dinner: Pancakes or Waffles with Fruit and Yogurt

Sometimes, all you want on a Friday night is a simple and comforting meal. Pancakes or waffles with fruit and yogurt are a delicious and easy option that everyone will love.

Ingredients

• Pancake or waffle mix (store-bought or homemade)
• Fruit of your choice (berries, bananas, sliced apples, etc.)
• Yogurt
• Maple syrup or honey (optional)

Instructions

1. Prepare the pancake or waffle batter according to package directions.
2. Cook the pancakes or waffles in a skillet or waffle iron.
3. Serve with your favorite fruit, yogurt, and a drizzle of maple syrup or honey, if desired.

Meal Prep Tips

• Prepare the pancake or waffle batter earlier in the week and store it in the refrigerator.
• Wash and chop any fruit you’ll be using.

14. Pasta Salad with Grilled Chicken or Tofu

This pasta salad is a light and refreshing meal that’s perfect for a warm Friday evening. It’s also a great way to use up any leftover grilled chicken or tofu you may have.

Ingredients

• 1 pound pasta (penne, rotini, or farfalle)
• 1 pound grilled chicken or tofu, cubed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked pasta, grilled chicken or tofu, cherry tomatoes, cucumber, and bell pepper.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to coat.  
5. Serve chilled.

Meal Prep Tips

• Cook the pasta earlier in the week and store it in the refrigerator.
• Grill the chicken or tofu in advance.
• Chop the vegetables earlier in the week.
• Prepare the vinaigrette dressing in advance and store it in a separate container.

Conclusion

I hope these 14 easy Friday dinner ideas inspire you to get in the kitchen and start meal prepping! With a little planning, you can enjoy delicious and stress-free meals with your family all week long. Happy cooking!