4 Fast Back to School Recipes

Back to school means you’re back to busy. Between sports, academics and every activity in between having time to make dinner seems impossible. Check out these quick back to school recipes you can make in less time than you’d wait in the drive thru line!

Miso Steak | Meatball & Tortellini Soup | Beef & Chorizo Tacos | Spicy Fettuccine

Miso Steak with Green Beans and Baby Potatoes

Total Time: 15 min

Serves: 4

INGREDIENTS:

1 pound baby potatoes

12 ounces steam-in-the-bag green beans

1 pound skirt steak, trimmed and halved crosswise

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon white miso

1 tablespoon rice wine vinegar

1 teaspoon minced fresh ginger

1 teaspoon sugar

1/2 teaspoon toasted sesame oil

2 tablespoons vegetable oil

1/3 cup thinly sliced scallions

DIRECTIONS:

1. Pierce each potato a few times with a knife, place in a microwave-safe dish and loosely cover with plastic wrap. Microwave on high 5 to 6 minutes or until potatoes are fork-tender. Microwave green beans according to package directions.
2. Heat a grill pan over medium-high heat. Coat with cooking spray or line with foil; season steak with salt and pepper and cook 2 to 3 minutes a side or until desired degree of doneness. Transfer to a cutting board to rest.
3. While steak is cooking, combine miso, vinegar, ginger, sugar and sesame oil in a small bowl. Whisk in vegetable oil.
4. Cut potatoes in half, then cut steak into 1/4-inch slices. Divide potatoes, steak and beans among four plates; drizzle with dressing. Sprinkle scallions over steak and serve.

Cheesy Chicken Meatball & Tortellini Soup

Total Time: 10 min

Serves: 4

INGREDIENTS:

2 teaspoons olive oil

2 garlic cloves, thinly sliced

32 ounce carton low-sodium chicken broth

1 cup water

9 ounce package fresh cheese tortellini

12 prepared chicken meatballs

6 ounce package fresh baby spinach

1/4 teaspoon black pepper, plus more to taste

2 tablespoons plus 2 tsp grated Parmesan

DIRECTIONS:

1. Heat oil in a large heavy saucepan over medium heat. Add garlic and sauté until just golden, about 2 minutes. Add broth and water, raise heat to high, cover and bring to a boil.
2. Add tortellini and cook according to package directions. During the last 3 minutes of cooking, add meatballs. In the final minute, add spinach and stir until just wilted. Stir in pepper and divide among four bowls. Sprinkle with cheese and season with additional pepper.

Beef & Chorizo Tacos

Total Time: 20 min

Serves: 4

INGREDIENTS:

2 tablespoons canola oil

2 strip steaks (1 inch thick)

Kosher salt and black pepper

4 ounces cured chorizo, thinly sliced

1 bunch Swiss chard, stems thinly sliced and leaves torn into bite-size pieces (about 5 cups)

1 medium onion, chopped

8 corn tortillas, warmed

1/3 cup sour cream

Lime wedges and hot sauce, for serving

DIRECTIONS:

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 4 minutes per side for medium-rare. Let rest for 5 minutes; thinly slice against the grain.
2. Meanwhile, heat the remaining tablespoon of oil in a separate large skillet over medium heat. Add the chorizo, chard stems, onion, and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the chard leaves and cook until wilted, 2 to 3 minutes.
3. Top the tortillas with the steak, chard, and sour cream. Serve with the lime wedges and hot sauce.

Fettuccine with Spicy Sausage and Broccoli

Total Time: 20 min

Serves: 4

INGREDIENTS:

1 tablespoon olive oil

1/2 pound hot Italian turkey sausage, casings removed, roughly crumbled

4 garlic cloves, minced

1/8 teaspoon crushed red pepper

1 pound broccoli rabe, tough stems trimmed, cut into 2-inch pieces

1/2 cup reduced-sodium chicken broth

1 9 – ounce package fresh fettuccine

1/4 cup plus 4 tsp freshly grated pecorino Romano

1/4 teaspoon black pepper

DIRECTIONS:

1. Bring a large pot of water to a boil.
2. Heat oil in a Dutch oven over medium-high heat. Add sausage and sauté, breaking up large chunks with a wooden spoon, until lightly browned, about 5 minutes. Add garlic and crushed red pepper; cook, stirring, 30 seconds. Add broccoli rabe and cook, tossing with tongs, 1 minute. Add broth, reduce heat to medium, cover and cook until broccoli rabe is tender, about 3 minutes.
3. Cook pasta according to package directions, then drain and add to sausage mixture; toss well with tongs. Add 1/4 cup cheese and black pepper and toss well again. Divide among four bowls and sprinkle with remaining cheese.

Recipes found at Real Simple and Fitness. Check out our other recipe ideas!