5 Quick Meals You Can Make in 30-ish Minutes: Kid-Friendly, Too!

Show of hands: Are you shuttling kids to after-school activities? Sports leagues? Play dates? We know you’re the family chauffeur no matter what time of the year you’re reading (or, rereading!) this blog. Or, perhaps you don’t have kids but are feeling just as pressed for time as hard-working parents! We understand — we’re you!

We asked two of our favorite Delco chefs — Drexel Hill’s vegan chef Char Nolan and Tavola Restaurant + Bar in Springfield’s executive chef Steve Balmer — to come up with breakfast, lunch, dinner and dessert that anyone can make in about 30 minutes. Got kids? Babysitting? These recipes are kid-approved because they can get in on the fun, too.

Here’s your guide to five quick eats:

Start the Day the Night Before

Put the children in charge of everyone’s morning meal with this simple breakfast recipe that happens to be vegan and gluten-free! Unlike packaged flavored oat mixes, this one is nutritious and delicious, while being free of added sugars and additives. You can always make this more of a craft project by buying stickers that the kids can use to decorate the containers. Bonus: It also makes a nourishing and filling snack.

Will your kids take this to school for breakfast? If so, remember to label the container with their name and include a spoon. Are you taking it to work? Seriously, remember the spoon!

Overnight Oats

By Chef Char Nolan

Prep Time: 10 minutes

Cooking Time: 0

Total Time: 10 minutes plus setting overnight

Makes 5 servings

Ingredients:

• 2 1/2 cups of old-fashioned oats
• 2 1/2 cups of your favorited plant-based milk
• Assorted toppings to please your crowd: cut fresh fruit, dried fruit, nut-free granola, pure maple syrup, ground cinnamon, etc.

Method:

1. Add 1/2 cup of oats to each 8 ounce jar or container (glass is preferred, but plastic may be safer for young children).
2. Add 1/2 cup milk, and assorted toppings. 
3. Top with a dash of maple syrup and a sprinkle of ground cinnamon.
4. Cover, and store in refrigerator, overnight or up to five days. Do not store on the refrigerator door shelves.
5. Open and enjoy!

Pro tip: Try using a different topping for each day of the week!

Worth noting: All oats are not gluten-free. Often time, oats are processed in manufacturing plants where they may become cross-contaminated from other grains like wheat and barley. Bob’s Red Mill Natural Foods has a designated, gluten-free line of old-fashioned oats that are available at many local grocery stores.

Fast Lunch or Dinner for When you Have ‘No Time!’

Want the best “busy people” recipes? Ask a busy person … like a restaurant chef! These meals are healthier versions of the pre-made store options and are made so kids can get in on the action. Note: Use your best judgement when it comes to cutting and moving items in and out of the heat based on your child’s age, interest and ability.

Bonus: It’s a snap to complete the meals by adding crunchy side veggies such as carrots, celery, broccoli and cauliflower. Even better: Roughly chop those and add them to your favorite greens for a winning side salad.

Chicken Finger Sliders

By Tavola Restaurant + Bar Executive Chef Steve Balmer

Prep Time: 10 minutes

Cooking Time: 20-22 minutes

Total Time: 30-32 minutes

Makes 12 servings

Ingredients:

• 12 chicken breast tenderloins, about 2 pounds
• 12 slider buns
• 12 slices of tomato
• 12 pieces of your favorite lettuce

Method:

1. Cook chicken tenderloins, in batches to not crowd the tray, in an air frier at 350°F for 10-12 minutes. Set aside and let cool.
2. Cut each tenderloin in half, and place both halves on the bottom of slider rolls.
3. Top with tomato and lettuce, then top of slider roll.
4. Optional: Dress the slider roll with mayonnaise or other favorite topping before adding chicken, lettuce and tomato.

Pro tip: Mix it up by tossing the tenderloins in buffalo sauce and topping with ranch or blue cheese dressing!

Pigs in a Blanket

By Tavola Restaurant + Bar Executive Chef Steve Balmer

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Makes 8 servings

Ingredients:

• 1 can biscuit dough
• 8 hot dogs (all-beef or turkey — you choose!)

Method:

1. Preheat oven to 350°F.
2. Using a rolling pin, roll each biscuit round out thin to cover one hot dog.
3. Wrap each dough round around each hot dog.
4. Cover a baking sheet with aluminum foil, shiny side down. Add the wrapped hot dogs making sure they don’t touch.
5. Bake until biscuit is gold brown, about 15 minutes.
6. Serve immediately.

Pro tip: Serve with all an assortment of toppings like mustard, ketchup, relish, barbecue sauce — what’s your favorite hot dog topping?

Chicken and Cheese Quesadilla

By Tavola Restaurant + Bar Executive Chef Steve Balmer

Prep time: 10 minutes

Cook time: 17-22 minutes

Total time: 32 minutes

Makes 6 servings

Ingredients:

• 2 1/3 cups jarred or canned caramelized onions
• 6 10-inch tortillas (corn or flour — you choose!)
• 3 cups chopped cooked chicken
• 2 1/3 cups roasted peppers
• Shredded three cheese blend, to taste
• Sour cream, to taste
• Salsa, to taste

Method:

1. Preheat oven to 350°F.
2. Warm the caramelized onions in a pan over medium heat, about 5 minutes. Do not overcook.
3. Meanwhile, warm the tortillas in a dry skillet, about 1 minute per side; set aside and cover to keep warm.
4. Cover two baking sheet with aluminum foil, shiny side down.
5. Place warm tortilla on baking sheet. On one half scatter 1 cup chicken, 1/3 cup caramelized onions, 1/3 cup peppers and shredded cheese. Fold other half over toppings. Repeat so there are three folded tortillas on each baking sheet.
6. Bake until cheese is melted, checking at 5 minutes.
7. Remove from oven, plate and slice into triangles. Serve with sour cream and salsa.

Quick Sweet Treats for Now and Later

Frozen Smoothie Pops

By Chef Char Nolan

Cool treats aren’t just for summer, especially when they’re this easy to make. These pops are proof-positive that combining fruits makes for an irresistible sweet. The best part? You can double or triple the recipe so there’s always a smoothie pop on hand when you need “a little something.”

Prep time: 10 minutes

Cook time: 0

Total time: 10 minutes plus freezing overnight

Makes 6 servings

Ingredients:

• 5 large strawberries, stem removed and chopped
• 1 small banana
• 1/2 cup grapes (green or red — you choose!)
• 1 cup pineapple, orange or apple juice
• 1/2 cup water or plant-based milk
• Optional: 1 teaspoon pure maple syrup

Method:

1. Add all ingredients to a blender and blend until smooth.
2. Divide among 3-ounce pop molds. Freeze overnight.

Pro tip: In a serious hurry? Buy a bottled healthy smoothie and pour into pop molds to freeze. Simple!

• • •

Want to know more about everything Delco? We’re more than just your source for good eats — we’re your source for where to stay, what to do and more in Delaware County, Pennsylvania. We’re Visit Delco, PA, and we’ve got you covered from Philly to the Brandywine. Contact us at (610) 565-3679, by email, or online.

— Nina Malone

Featured photo by Char Nolan