What’s for Dinner? Easy Upgrades to Kid Favorites

Dinner doesn’t need to be a nightly masterpiece. Sometimes the best solution is taking what already works and making it just a little better—for your kids and for you.

If there’s one question that gets asked on repeat in my house, it’s “What’s for dinner?” And more often than not, the answer needs to land somewhere between what my kids will happily eat and what I feel good about serving—without turning weeknight dinners into a production.

The good news is that dinner doesn’t have to be brand new or complicated to feel fresh. Sometimes, the easiest way out of a dinner rut is to start with the meals your kids already love and make a few small upgrades along the way. Sometimes it’s as simple as better sauces, smarter cooking methods or one extra step that adds flavor without adding stress.

Here are three go-to, kid-friendly dinners—spaghetti, tacos and chicken tenders—with simple tweaks that make them feel a little more grown-up while still passing the picky eater test.

Spaghetti Night, Upgraded

Spaghetti night is a classic for a reason. It’s affordable, filling and rarely met with complaints. This version starts with a jarred sauce but adds roasted vegetables and Italian sausage for extra flavor and nutrition. If your kids aren’t fans of visible veggies, you can always blend the sauce smooth.

Roasted Veggie Spaghetti with Italian Sausage

Serves 4-6

• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper
• 1 teaspoon Italian seasoning
• 1 pound spaghetti
• 1 pound mild Italian sausage, casings removed
• 1 (24-ounce) jar marinara sauce

1. Preheat oven to 425 degrees. Toss zucchini, bell pepper and onion with olive oil, salt, pepper and Italian seasoning. Spread on a baking sheet and roast 20-25 minutes, until tender and lightly browned.
2. Meanwhile, cook spaghetti according to package directions. Drain and set aside.
3. In a large sauté pan over medium heat, cook and crumble sausage until browned and cooked through. Drain excess grease if needed.
4. Add marinara sauce and roasted vegetables to the skillet with the sausage. Simmer 5-10 minutes. Toss spaghetti with the sauce.

Weeknight Tacos

Tacos are endlessly customizable, which makes them a win for families. Roasting the chicken instead of cooking it on the stovetop adds flavor and keeps things hands-off. A quick lime crema feels special, but sour cream works just as well if you want to keep it simple.

Sheet Pan Chicken Tacos

Serves 4

• 1 ½ pounds boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 red onion, sliced
• 1 bell pepper, sliced
• Small flour or corn tortillas

Lime Crema:

• ½ cup sour cream
• Juice of 1 lime
• Pinch of salt

1. Preheat oven to 425 degrees. Place chicken, onion and bell pepper on a rimmed baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Toss to coat evenly. Bake 20-25 minutes until chicken is cooked through.
2. Remove from oven and slice chicken into strips.
3. Warm tortillas and serve with chicken, vegetables and your favorite toppings.
4. To make crema, stir sour cream, lime juice and salt together in a small bowl.

Better Chicken Tenders

Chicken tenders don’t have to come from the freezer aisle to be kid-approved. These oven-baked tenders are crispy, familiar and perfect for dipping. They pair well with roasted potatoes, a simple salad or mac and cheese.

Crispy Oven-Baked Chicken Tenders

Serves 4

• 1 ½ pounds chicken tenders
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 2 eggs
• 2 tablespoons olive oil

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, Parmesan, paprika, garlic powder, salt and pepper.
3. In another bowl, beat eggs.
4. Dip each chicken tender into egg, then coat in breadcrumb mixture. Place on baking sheet. Drizzle olive oil over the chicken tenders.
5. Bake 18-20 minutes, flipping once, until golden and cooked through.

Dinner Upgrades That Don’t Feel Like Extra Work

• Add sliced fruit or berries on top of yogurt to round out familiar meals
• Roast vegetables instead of steaming for better flavor
• Serve sauces and toppings on the side so kids can choose
• Cook once, plan twice—leftovers make great lunches

Natalie Mikles is a mom of three. She writes about food, sharing recipes for busy families and picky eaters. Natalie Mikles has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.