Better snacks, weeknight dinner inspiration, a new pantry star
Issue No. 4: Better after-school snacks, my go to weeknight dinner resources, and the pantry item I can't stop eating
Welcome back to Dish Lister! After a whirlwind summer of travel, it feels amazing to be home—back in a daily routine with my kids, enjoying my comfy bed, and diving back into cooking and writing. With fall in the air, I’m suddenly craving all things pumpkin spice and excited to pull out some of my favorite cooler weather recipes.
Before we dive in, a quick update: I’ve added printable PDF files for the featured recipes in my first two newsletters, both of which can be accessed in the Substack app. I’m glad to have addressed this slight inconvenience, since no one likes scrolling while cooking!
Now, let’s dish!
Better after-school snacks
I’ve recently been on a mission to improve my teenage boys’ after-school snack choices, ensuring they reach for something healthier than chips or cookies when they come home ravenous. I'm looking for crave-worthy snacks that keep them fueled through homework, won’t spoil their dinner appetite, are minimally processed, and are easy to make. It’s a tall order, but I’m always up for a challenge! Here are some of the early successes earning my kids’ approval:
Peanut butter banana bites These frozen chocolate-covered peanut butter banana bites first gained popularity as a TikTok trend late last year, and they’re definitely a keeper!
To make: Slice 3 small bananas into 1/3-inch thick coins and freeze on a wax paper lined plate for about 20 minutes. Spread about 1/2 tsp natural peanut butter on top of a banana slice and place another slice on top; repeat with all remaining banana slices. Put plate with bananas back in freezer for another 20 minutes. In medium microwave-safe bowl, combine 1 cup of semi-sweet or dark chocolate chips (I like the dairy free Guittard brand) with 3 tbsp coconut oil and microwave on High in 20 second-increments until melted and smooth, stirring mixture after each increment. Working quickly, dip frozen banana sandwiches into melted chocolate with a fork and toss until completely covered. Place on a wax or parchment paper-lined baking sheet or large plate. This process gets a little messy, but just have fun with it! They taste delicious and don’t have to look perfect. Freeze the banana bites for about an hour until the chocolate coating and banana really solidifies. Store in a freezer-safe storage container or bag in your freezer for up to a month. Note that your kids will want to eat as many of these in one sitting as possible; 4-5 pieces should suffice. Enjoy!
Mini pizza bagels These mini pizza bagels remind me of the frozen Bagel Bites of my childhood, but without that unwanted freezer burn aftertaste.
To make: lightly toast halved mini bagels, spread with your favorite pizza sauce (I’m a fan of Rao’s), top with shredded low-moisture mozzarella, and then add your toppings of choice. I love using turkey pepperoni cut into quarters, but you do you! Broil on a sheet pan for about 1 minute until the cheese is melted and bubbling. For an extra touch, sprinkle with some Parmesan, oregano, or red pepper flakes just before serving. Leftovers can be refrigerated and easily reheated in a 350°F oven for 5-8 minutes or until warmed through.
Crispy honey nut granola bars Homemade granola bars take a little extra time and effort to make, but the reward is a week’s worth of delicious snacks—hooray! This recipe is especially fun because you can customize it with your favorite add-ins, whether that's mini chocolate chips, dried fruits, seeds, nuts, or cereals. Recently, I made a batch with dried cranberries, slivered almonds, chopped walnuts, shredded coconut, and puffed rice cereal, and my kids loved them. Recipe here
Cheesy zucchini cheese tots This is the ultimate “sneak some vegetables in without anyone noticing” snack! If you enjoy pulling a fast one on your kids like I do, this recipe is for you. The main ingredient is shredded zucchini, but combined with eggs, breadcrumbs, and two types of cheese, plus a delightful crispy texture, you won't even realize it’s there. You can freeze the tots before baking for up to two months, providing easy access to a delicious and healthy snack whenever you need it. Recipe here
Reliable weeknight dinner resources
For many of us, the weeknight family dinner “holy grail” is a meal that’s healthy, delicious, and can be prepared in 30 minutes or less. These invaluable recipes often rely on a single sheet pan, Instant Pot, or wok/stir-fry pan. Generally, the fewer pots, pans, or bowls you use, the quicker the meal comes together. And any recipe labeled “one pot” or “sheet pan” is definitely worth a closer look. Even better, many sheet pan and Instant Pot dishes are considered “set it and forget it,” allowing you to simply add your ingredients and let them cook.
So many cookbooks focus on quick and easy weeknight meals—I own quite a few! In the early 2000s, Rachael Ray popularized this trend with her 30 Minute Meals TV show and books. Around the same time, Sandra Lee introduced Semi-Homemade Cooking, featuring recipes that were “70 percent packaged and 30 percent fresh,” simplifying meal prep with prepared ingredients. Recipes have evolved a bit since then, and today my ideal weeknight dishes are those using minimal, fresh ingredients and whole foods, all without sacrificing speed or flavor.
For quick, inspired weeknight dinner ideas, here are some of the cookbooks that I rely on most:
I Dream of Dinner (So You Don’t Have To) by Ali Slagle is a cookbook by a New York Times Cooking contributor whose recipes I really enjoy. All the dishes take under 45 minutes to prepare, use no more than ten ingredients (often fewer), and are unique and enticing—like Green Chili Pork with Crispy Rice, Sour Cream and Onion Fish, and Buffalo Salad with Blue Cheese Toasts. The book features significant sections on vegetables, beans, grains, and pasta, with plenty of vegetarian and vegan options. Don't miss the One-Pan Chicken Piccata & Orzo (which I’ve made multiple times), BLT Stir-Fry (with tofu), and Skirt Steak with Corn & Feta.
What to Cook When You Don’t Feel Like Cooking by Caroline Chambers is the latest addition to my cookbook collection and is still on the NYT bestseller list as I write this. Even though I love cooking, there are plenty of days when I struggle to find the energy to plan and prepare a meal, making this book resonate. The recipes are organized by cooking time, most taking 15 minutes to an hour, with only a few requiring longer (and clearly not for weeknights). In the last two weeks, I’ve made the Peanutty Pork and Brussels (15 min) and the One-Skillet Chicken & Pesto Rice (60 min), which was manageable since most of that was oven time. The Cheesy Rice and Beans (30 min) will definitely become a staple in my dinner rotation!
Dinner: Changing the Game by Melissa Clark has lived up to my high expectations, as her New York Times Cooking recipes are among my favorites. I’ve already tried a couple dozen dishes from this cookbook, with highlights like Anchovy Chicken with Lemon and Capers, Pizza Chicken, Spicy Cumin Stir-Fried Lamb, Shrimp Banh Mi, and Tofu Spaetzle. The book is organized by food type and features a generous selection of meatless main dishes, making it a fantastic choice for families with diverse tastes and dietary needs.
Once Upon A Chef Weekday/Weekend: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes by Jennifer Segal has been a valuable addition to my kitchen. I’ve been a fan of her Once Upon A Chef recipe blog for years, so when Jenn sought volunteer testers for this cookbook during COVID, I eagerly signed up and had the pleasure of trying about 20 recipes before its release. Jenn’s motto, “Tested & Perfected,” truly shines through; every recipe in this book is nearly flawless and a guaranteed hit with my family. I’ve made the Lasagna Soup with Ricotta Cream more times than I can count!
Apart from cookbooks, the New York Times Cooking app is another invaluable resource for my weeknight dinners. I use it at least once a week, as its vast selection of quick and delicious recipes rarely disappoints. Recently, they published a list of “100 Easy Dinners for Right Now,” highlighting top-rated fast recipes from their archives. Some of my favorites, like Ginger-Lime Chicken, Grilled Tahini-Honey Chicken Thighs, and Peanut Butter Noodles, made the cut. Additionally, as a subscriber, I enjoy the “Dinner Tonight” newsletter, which delivers recipes to my inbox four times a week, making meal planning effortless. The annual fee of $39.99 (or $4.99/month) is a small price to pay for such a valuable resource, and I can confidently say I’ve gotten my money’s worth through its constant use. Check out the “100 Easy Dinners” list here
I hope these suggestions inspire some worthy weeknight dinners in your kitchen and help with your meal planning. Let me know what you think (and also what dinner resources you rely on) by replying to this e-mail. I always love getting new ideas!
Granola butter “crack”
I don’t typically refer to any foods as “crack,” but I can’t get enough of Oat Haus’ Granola Butter—it’s that good! This nut-free alternative caters to those with nut allergies and offers a tastier option than seed-based spreads. Oat Haus gained popularity after appearing on Shark Tank and is now available in many grocery stores. I’ve tried the Original and Cookie Dough flavors, but I’m eager to explore fun options like Apple Cider Donut, Banana Bread, and Brownie Batter. There's even a limited edition Blue Monster flavor, a collaboration with social media star Matt Peterson, colored with Blue Spirulina and containing two whole chocolate chip cookies that you can mash up for added crunch. My favorite way to enjoy Granola Butter is straight from the jar, but it also makes a wonderful spread for apples, bananas, or toasted waffles. You could even melt it over ice cream or use it on muffins or bagels—many delicious possibilities! https://oat.haus
2024 Best Bites
I indulged in so many delicious bites at the One Bite Pizza Fest on Randall’s Island two weekends ago (and made an IG reel as proof!). However, I quickly realized that these incredible restaurant pizzas can’t be perfectly replicated in rented ovens set up in the middle of a NYC field. That said, none of the slices broke into my current top 5.
Cinnamon roll, District Doughnuts (Las Vegas, NV)
Pear ravioli, La Giostra (Florence, Italy)
Mazeman, Konban (NYC)
Stuffed gnocchi, Luigino’s (Montclair, NJ)
Scallops, Mérito (Lima, Peru)
In the next issue, I’m dishing on some of my favorite sweet and savory apple recipes (which I hope will become yours, too!), exploring the magic of chili crisp, and sharing an indispensable kitchen tool you never knew you needed.
I want your feedback! Please reply to this e-mail, or leave me a comment if you’re in the Substack app. Tell me what you’re like most and least, or what you’d like to see next time. As always, I greatly appreciate your support!