Your Weekly Family Meal Plan: Breakfasts, Lunches and Dinners Everyone Will Love (April 22 – 28)

Cooking dinner can be a chore—particularly when it’s for finnicky kids. Throw breakfast and lunch into the mix and you can be overwhelmed in an instant. Not to fret: We’ve rounded up seven days of breakfast, lunch and dinner ideas that picky eaters (and partners) can get behind. Better yet, many of the ingredients overlap, and you likely have a handful of them already on hand. That means you can save a few bucks at the grocery store and use up what’s in your pantry. Win-win.

Made from only seven ingredients, this riff calls on dairy-free chocolate chips and honey for sweetness. Prepare them ahead and grab one on the way out the door to school or work throughout the week. (They’ll keep like a charm in a lunchbox.)

Psst: This punchy pasta has a secret ingredient that your kids won’t be able to clock. Green olives impart verdant color and brininess to the sauce, but basil, Parmesan cheese and olive oil round out their intensity just right.

Between the creamy peanut butter, salty soy sauce, zingy rice vinegar, citrusy lime juice and spicy minced ginger, the sauce is impeccably balanced. Snap peas offer plenty of freshness to the noodles, but you can substitute whatever veggies you have on hand.

When you’re really pressed for time, smoothies save the day. They’re nutritious, no-cook and come together in mere minutes with the press of a button. Grate the ginger and freeze the blueberries in advance to save time in the morning.

It doesn’t get more timeless than this lightning-fast handheld. Grilling the sandwich in butter upgrades it without asking too much of the cook. Serve it with whatever jam, jelly or fruit preserves your kids will actually eat.

When in doubt, serve ’em old faithful. Whether you pair the main with fries, steamed veggies or ketchup and honey mustard, your whole family will be happy to nosh on these gently seasoned chicken fingers.

A make-ahead, low-sugar gem that will keep you full until lunch, each muffin contains 9 grams of protein and only 5 carbs. That means it’s just right for keto dieters and bacon lovers alike. Bake them ahead and reheat on hectic mornings as needed.

It’s vegan, kid-friendly and so simple to prepare. If you want to skip the rolling altogether, simply serve the vegetables over the seasoned rice and call it a day. As long as there’s soy sauce on the table, your picky eaters won’t mind.

You won’t miss the grains in this low-carb twist on a takeout staple. Top your bowl with one or two fried eggs for a protein boost and substitute pre-riced cauliflower to save yourself some prep time.

Honey-vanilla syrup? Don’t mind if we do. Your kids will love this upgraded version of their cafeteria go-to, which stars a rich, cinnamon-y egg custard. Serve the sticks with fresh berries if you’re feeling virtuous.

Store-bought puff pastry serves as the base for this nostalgic snack that’s endlessly riffable. Swap Alfredo sauce or pesto in for pizza sauce, substitute sausage for pepperoni and supplement whatever veggies your kids are willing to eat.

With celery, carrot and ranch dressing in the mix, these spuds are sure to scratch your itch for hot wings. You could cook your own chicken and shred it for the filling…or save yourself the trouble and use the meat of a store-bought rotisserie bird instead.

No kid will be disappointed to see these on the menu. Filled to the brim with bacon, eggs and scallions, the pancakes contain both buttermilk and cheddar cheese for maximum decadence. Use frozen pancakes to save time—we won’t tell.

Thanks to store-bought rotisserie chicken, you won’t need to cook a thing to prepare this picnic-ready meal. If your kids aren’t into the bell pepper boats, serve the salad on its own or scooped onto potato buns.

This five-ingredient pasta never gets old. (What’s not to like about pecorino Romano cheese, right?) It’ll be ready in 20 minutes flat and it’s essentially picky kid-proof. Might we suggest pairing it with a Caesar salad?

They’re as simple as they sound, and they cook to shatteringly crisp perfection in a muffin tin for easy cleanup. Serve the eggs with toast, biscuits, home fries, fruit salad, dressed greens or a drizzle of hollandaise.

Both components of this dish cook to tender-crisp perfection on a sheet pan, meaning you’ll have minimal dirty dishes to worry about after lunch. As for the lime-kissed yogurt sauce, be warned: You’ll want to drizzle it on just about everything.

On the table in 15 minutes without a moment of cooking—now that’s our kind of dinner. Canned chickpeas pack the sandwiches with protein and fiber, while pickled peppers and crushed red pepper flakes infuse every bite with the optimal dose of spice.

Go ahead, hit snooze (again)—the Crockpot can take care of this crowd-pleasing breakfast practically on its own. It’s only eight ingredients away, and it tastes even better eaten alfresco with a mimosa, if we do say so ourselves.

It boasts all the must-haves of its namesake sandwich, plus buttery avocado and tender pasta in place of bread. This summer staple is delicious warm and cold, so feel free to prepare it ahead and keep it in the fridge until mealtime.