13 Easy Tuesday Dinner Ideas for the Family

Between school activities, work deadlines, and that lingering Monday tiredness, getting a homemade Tuesday dinner on the table can feel like a lot. However, with a little bit of planning and prep work on the weekend, you can transform Tuesday night from a culinary scramble into a relaxing and delicious experience. 

These 13 family-friendly recipes are not only easy to make, but they also come with all the meal prep tips and tricks you need to make Tuesday night dinners an easy one.

1. One-Pan Lemon Herb Roasted Chicken and Veggies

This classic dish is a meal prep hero. The beauty lies in its simplicity and versatility. Roast a whole chicken with your favorite root vegetables and herbs, and you have a delicious base for several meals.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 pounds mixed root vegetables (potatoes, carrots, sweet potatoes), chopped
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the chicken and pat it dry. Place it in a large roasting pan.
3. In a bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic, rosemary, and thyme.
4. Arrange the vegetables around the chicken in the roasting pan.
5. Squeeze the lemon quarters over the chicken and vegetables, and then toss the lemon quarters into the pan.
6. Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender. Let the chicken rest for 10 minutes before carving.  

Meal Prep Tips

• Sunday: Roast the chicken and vegetables. Once cool, carve the chicken and store it separately from the vegetables in airtight containers.
• Tuesday: Reheat the chicken and vegetables in the oven or on the stovetop.

2. Taco Tuesday Fiesta Bowls

Taco Tuesday just got a whole lot easier! Prep your ingredients ahead of time, and you’ll have a customizable and fun meal ready in minutes.

Ingredients

• 1 pound ground beef or chicken
• 1 packet taco seasoning
• 2 cups cooked rice
• 1 can black beans, rinsed and drained
• Toppings: salsa, sour cream, shredded cheese, lettuce, avocado, onions, cilantro

Instructions

1. In a large skillet over medium heat, brown the ground beef or chicken. Drain off any excess fat.
2. Stir in the taco seasoning and 1/2 cup water. Simmer for 5 minutes or until the sauce has thickened.
3. Cook rice according to package directions.

Meal Prep Tips

• Sunday: Cook the ground meat with taco seasoning and cook the rice. Chop your favorite toppings (lettuce, onions, cilantro).
• Sunday Store: Store the meat, rice, beans, and toppings in separate containers.
• Tuesday: Reheat the meat and rice. Set out all the toppings and let everyone build their own fiesta bowls!

3. Creamy Tomato and Spinach Tortellini Soup

This soup is perfect for chilly Tuesday evenings. It’s comforting, flavorful, and incredibly easy to prep ahead.

Ingredients

• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup heavy cream
• 10 ounces fresh tortellini
• 5 ounces fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Olive oil
• Salt and pepper

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. Add crushed tomatoes, vegetable broth, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes.
3. Stir in heavy cream.

Meal Prep Tips

• Sunday: Make the soup base (without the tortellini and spinach).
• Sunday Store: Let the soup cool completely and store it in the refrigerator.
• Tuesday: Reheat the soup. Add the tortellini and spinach and cook until the tortellini is tender and the spinach is wilted.

4. Sheet Pan Sausage and Veggie Bake

Sheet pan meals are a meal prepper’s dream. They’re easy to assemble, require minimal cleanup, and are perfect for feeding a crowd.

Ingredients

• 1 pound Italian sausage, sliced
• 2 bell peppers, chopped
• 1 onion, chopped
• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the sausage, bell peppers, onion, potatoes, olive oil, oregano, garlic powder, salt, and pepper.
3. Spread the mixture in a single layer on a large baking sheet.
4. Bake for 30-40 minutes, or until the sausage is cooked through and the vegetables are tender.

Meal Prep Tips

• Sunday: Chop the bell peppers, onion, and potatoes.
• Sunday Assemble: Combine all ingredients (except sausage) in a bowl, cover and store in the refrigerator. Store sausage separately.
• Tuesday: Add sausage to the vegetables, spread on a baking sheet, and bake.

5. Quick Chicken Stir-Fry with Peanut Sauce

This stir-fry comes together in minutes on Tuesday night thanks to some clever prep work on the weekend.

Ingredients

• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 1 head broccoli, cut into florets
• 1 cup snap peas
• 1 cup shredded carrots
• 1/2 cup peanut sauce (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the broccoli, snap peas, and carrots. Stir-fry until tender-crisp, about 5 minutes more.
4. Stir in the peanut sauce and cook until heated through.

Meal Prep Tips

• Sunday: Cut the chicken into bite-sized pieces. Chop the broccoli, snap peas, and carrots. If you’re making your own peanut sauce, prepare it now.
• Sunday Store: Store the chicken and vegetables separately in the refrigerator.
• Tuesday: Cook the stir-fry according to the instructions above.

6. Lemony Shrimp Scampi with Zucchini Noodles

This light and flavorful dish is a healthy and satisfying Tuesday night meal.

Ingredients

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

Instructions

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

Meal Prep Tips

• Sunday: Marinate the shrimp in a mixture of lemon juice, garlic, and olive oil. Spiralize the zucchini noodles.
• Sunday Store: Store the marinated shrimp and zucchini noodles separately in the refrigerator.
• Tuesday: Cook the shrimp scampi according to the instructions above.

7. Beef and Broccoli with Brown Rice

A takeout favorite made easy! This better-than-takeout version is quicker and healthier.

Ingredients

• 1 pound flank steak, thinly sliced
• 1 head broccoli, cut into florets
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 cups cooked brown rice
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, cornstarch, garlic, and ginger. Add the steak and marinate for at least 30 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the steak and cook until browned, about 2-3 minutes per side. Remove from pan and set aside.
3. Add broccoli to the skillet and stir-fry until tender-crisp, about 5 minutes.
4. Return the steak to the skillet. Pour the marinade over the steak and broccoli. Cook until the sauce has thickened, about 2 minutes more. Serve over brown rice.

Meal Prep Tips

• Sunday: Marinate the steak. Chop the broccoli florets. Cook the brown rice.
• Sunday Store: Store the marinated steak, broccoli, and rice in separate containers in the refrigerator.
• Tuesday: Cook the beef and broccoli according to the instructions above.

8. Easy Chicken Fajitas

Bring the sizzle of fajitas to your Tuesday night dinner table with this easy recipe.

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced
• 2 bell peppers (different colors), sliced
• 1 onion, sliced
• 1 packet fajita seasoning
• 8 flour tortillas
• Toppings: guacamole, sour cream, salsa, shredded cheese

Instructions

1. In a large bowl, combine the chicken, bell peppers, onion, and fajita seasoning. Toss to coat.
2. Heat a large skillet or griddle over medium-high heat. Add the chicken and vegetable mixture and cook until the chicken is cooked through and the vegetables are tender-crisp, about 10 minutes.
3. Warm the tortillas. Fill the tortillas with the chicken and vegetable mixture and your favorite toppings.

Meal Prep Tips

• Sunday: Slice the chicken, bell peppers, and onion. Marinate the chicken in the fajita seasoning.
• Sunday Store: Store the marinated chicken and sliced vegetables separately in the refrigerator.
• Tuesday: Cook the fajitas according to the instructions above.

9. Turkey Meatball Subs

These hearty and satisfying subs are a family favorite.

Ingredients

• 1 pound ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 (28-ounce) jar marinara sauce
• 6 hoagie rolls
• Shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, parsley, and garlic. Mix well and form into meatballs.
3. In a large baking dish, spread a thin layer of marinara sauce. Arrange the meatballs in the dish and top with the remaining marinara sauce.
4. Bake for 20-25 minutes or until the meatballs are cooked through.
5. Fill the hoagie rolls with meatballs and top with mozzarella cheese. Broil until the cheese is melted and bubbly.

Meal Prep Tips

• Sunday: Make the meatballs.
• Sunday Store: Store the meatballs in an airtight container in the refrigerator. You can also freeze them for later use.
• Tuesday: Assemble the subs and bake according to the instructions above.

10. Salmon with Roasted Asparagus

Ingredients

• 4 salmon fillets (6-8 ounces each)
• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. In a baking dish, arrange the asparagus in a single layer. Drizzle with olive oil and season with salt and pepper.
3. Place the salmon fillets on top of the asparagus. Top each fillet with lemon slices.
4. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.

Meal Prep Tips

• Sunday: Trim the asparagus. Marinate the salmon in a mixture of olive oil, lemon juice, and herbs.
• Sunday Store: Store the marinated salmon and asparagus separately in the refrigerator.
• Tuesday: Bake the salmon and asparagus according to the instructions above.

11. Vegetarian Chili

This hearty and flavorful chili is packed with vegetables and protein.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained  
• 1 (15 ounce) can corn, drained
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• Salt and pepper
• Toppings: shredded cheese, sour cream, avocado

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.  
2. Add bell peppers and cook until softened, about 5 minutes more.
3. Stir in black beans, kidney beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, oregano, salt, and pepper. 
4. Bring to a simmer and cook for 30 minutes or until the chili has thickened.

Meal Prep Tips

• Sunday: Make a big batch of chili.
• Sunday Store: Let the chili cool completely and store it in the refrigerator.
• Tuesday: Reheat the chili on the stovetop or in the microwave.

12. Chicken Pot Pie with Biscuit Topping

This comforting classic is perfect for a cozy Tuesday night dinner.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (10 ounces) package frozen peas and carrots
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• Salt and pepper
• 1 (16.3 ounces) can refrigerated biscuit dough

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
3. Stir in shredded chicken, peas and carrots, flour, chicken broth, milk, parsley, thyme, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 5 minutes more.
4. Pour the chicken mixture into a 9×13-inch baking dish.
5. Separate the biscuit dough into individual biscuits. Arrange the biscuits over the chicken mixture.
6. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Meal Prep Tips

• Sunday: Cook the chicken and shred it. Chop the vegetables. Make the filling.
• Sunday Store: Store the filling in the baking dish, covered, in the refrigerator.
• Tuesday: Top with biscuits and bake according to the instructions above.

13. Pasta Primavera

Ingredients

• 1 pound pasta (penne, rotini, or farfalle)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• Salt and pepper
• Grated Parmesan cheese, for serving

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.  
3. Add broccoli, carrots, and zucchini. Cook until tender-crisp, about 5 minutes.
4. Stir in cherry tomatoes and basil. Cook for 1 minute more.
5. Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste. Serve with grated Parmesan cheese.

Meal Prep Tips

• Sunday: Chop all the vegetables. Cook the pasta.
• Sunday Store: Store the cooked pasta and chopped vegetables separately in the refrigerator.
• Tuesday: Reheat the pasta. Sauté the vegetables and combine them with the pasta according to the instructions above.

Conclusion

With a little bit of weekend effort, you can transform Tuesday nights from chaotic to calm. These 13 meal-prepped dinners are designed to be easy, delicious, and family-friendly. So ditch the takeout menus and embrace the joy of home cooking, even on the busiest of weeknights!