When you’ve got a picky eater at the dinner table, it can feel like every meal is a bit of a gamble. One day they’re all about pasta, and the next day, they can’t even look at it! But family dinners don’t have to be a battle of wills. With a little creativity and a few go-to recipes, you can make meals that even the fussiest eaters will love. Whether you’re sneaking in some veggies or keeping it simple with crowd-pleasers, we’ve got you covered with some fun and easy dinner ideas to keep everyone happy. Ready to make dinner stress-free? Let's get started!

6 Delicious Family Dinner Menu Ideas For Picky Eaters

Say goodbye to dinner-time battles with these 6 family-friendly menu ideas. They're easy to make and will have even the pickiest eaters asking for seconds!

Beef And Lentil Bolognese

This pasta recipe is a must-have in your lineup! Lentils sneak in to help cut back on the meat, but trust me, you won’t miss it. You can also easily pump up the sauce with extra veggies—throw in some mushrooms, zucchini, or whatever you’ve got lying around. It's simple, tasty, and perfect for pleasing everyone at the table!

Type: Contains Meat, Lactose Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 30 minutes

Ingredients

1. 300g wholemeal fusilli pasta 
2. 1 tablespoon olive oil
3. 1 clove garlic, minced
4. 1 onion, finely diced
5. 1 carrot, finely diced
6. 1 teaspoon cumin
7. 1 teaspoon oregano
8. 250g lean beef mince
9. 1 tablespoon tomato paste
10. 1x 400g tin crushed tomatoes
11. ½ cup vegetable stock
12. 1x 400g tin lentils, drained and rinsed
13. Sprinkle of salt and pepper
14. Handful of basil leaves, to serve

Recipe

1. Bring a large saucepan of water to the boil over high heat. Add the fusilli pasta and cook for approximately 12 minutes until al dente. Drain. 
2. Meanwhile, heat the olive oil in a large pan over medium heat. Add garlic clove and onion and sauté for 5-10 minutes until soft. Add carrot, cumin and oregano and cook for another 5 minutes, stirring occasionally. 
3. Add in the beef mince and use a spoon to break it apart whilst cooking. Once the meat has browned, stir in the tomato paste and pour the crushed tomatoes over. Add in the stock, then allow the sauce to simmer for 10-15 minutes until thickened. 
4. Once the sauce has thickened, stir through the lentils and a sprinkle of salt and pepper, and leave on the heat for a couple more minutes until the lentils have heated through.  
5. To serve, divide the pasta between 4 serving bowls and top with the Bolognese sauce. Top with torn basil leaves and enjoy!

Paprika Chicken And Quinoa

This one’s a lifesaver for those busy mid-week dinners—it’s quick, healthy and easy to make. It is also perfect for making ahead and packing for lunch during the week. The fresh herbs really kick up the flavour, and you can always swap in whatever you’ve got handy. Simple, tasty and stress-free! 

Type: Chicken, Gluten Free

Serves 6

Prep Time: 10 minutes 

Cooking Time: 30 minutes

Ingredients

1. 1 cup quinoa 
2. 1 bunch of parsley, chopped 
3. Handful mint leaves, chopped
4. Handful coriander leaves, chopped 
5. 1 punnet cherry tomatoes, halved
6. 3 spring onions, sliced 
7. Zest of 1 lemon
8. 1 tablespoon olive oil
9. 3 large chicken breast fillets 
10. 1 sprinkle paprika
11. 6 tablespoons Greek yoghurt 
12. For the dressing:
13. 2 tablespoons olive oil
14. Juice of 1 lemon
15. 1 teaspoon paprika
16. 1 teaspoon cumin
17. Cracked black pepper

Recipe

1. Cook the quinoa according to packet instructions, then drain and set aside to cool. 
2. To make the dressing combine the oil, lemon juice, paprika, cumin and pepper in a small bowl and stir to combine. Reserve some of the dressing for serving, and the rest for the salad. 
3. To assemble the salad add the cooked quinoa, parsley, mint, coriander, tomatoes, spring onions and lemon zest to a salad bowl and toss together. Add the salad dressing and stir through. 
4. Heat a large non-stick frying pan over medium-high heat. Mix the olive oil with a sprinkle of paprika and rub over both sides of the chicken breast. Add the chicken to the pan and cook for 8-10 minutes on each side until cooked through.
5. To serve: Divide the quinoa between 6 serving bowls. Slice the chicken breast and arrange on top of the quinoa in each bowl. Serve with a tablespoon of the Greek yoghurt, and drizzle with the remaining salad dressing. Enjoy!

Keep dinnertime stress-free with this delicious Baked Lemon Chicken that even picky eaters will actually dig! It's flavourful, simple to make and sure to be a hit with the whole family.

Homemade Chicken Tortillas

This recipe has you making your own tortillas, which might sound a bit more time-consuming than grabbing some at the store, but trust me, it's totally worth the effort. It's also a perfect dish for dinner parties—just lay out all the ingredients and let everyone build their own tortillas right at the table. Plus, your guests will be super impressed that you made the whole thing from scratch!

Type: Chicken

Serves 6-8

Prep Time: 30 minutes + 30 minutes resting time 

Cooking Time: 15 minutes

Ingredients

1. 3 cups wholemeal or whole wheat flour 
2. 2 tablespoons olive oil
3. 1 cup warm water
4. 2 large chicken breasts, sliced into strips
5. Juice of 1 lime
6. 2 tablespoons coriander leaves, chopped
7. 1 bag baby spinach
8. 1 punnet cherry tomatoes, halved
9. ½ red onion, thinly sliced
10. 1 avocado, sliced 
11. Greek yoghurt, to serve

Recipe

1. Add the flour to a large bowl and make a well in the centre. Pour the olive oil and warm water into the centre and mix until ingredients just come together. Tip out onto a clean surface and knead the dough for approximately 2-3 minutes until smooth. Place dough back into bowl and cover, then allow to rest for 30 minutes. 
2. Once the tortilla dough has rested, divide it into 16 small balls of roughly the same size. Sprinkle some flour on your bench and rolling pin, then roll out each ball of dough into a thin circle shape resembling a tortilla.
3. Heat a large non-stick frying pan over medium-high heat. Place one circle of tortilla dough into the pan and cook for 1 minute. It should start to form bubbles and turn slightly golden. Flip over and cook the second side for another 1 minute. Remove tortilla and place onto a plate. Repeat with remaining dough balls. Stack cooked tortillas on a plate and cover with a pan lid or tea towel to keep warm, or place in the oven on a low temperature to keep warm until serving.
4. To cook the chicken, heat a large non-stick frying pan over medium heat. Add the chicken breast and cook for around 5 minutes on each side until cooked through. Remove from the heat, then squeeze over the lime juice and add the coriander. Stir to cover the chicken then set aside.
5. Serve the warm tortillas on the dining table with the cooked chicken, spinach, tomato, onion, avocado and Greek yoghurt and allow guests to fill their own tortillas with the toppings. Enjoy!

Chicken Sushi Bowl 

This is a super easy lunch or dinner you can toss together with leftovers! It’s perfect for meal-prepping ahead of time and packing for work lunches. Want to mix things up? Throw in some edamame, thinly sliced carrots, or a bit of seaweed salad—get creative and make it your own!

Type: Gluten Free, Lactose Free, Chicken

Serves 2

Prep Time: 5 minutes 

Cooking Time: 0 minutes

Ingredients

1. 2/3 cup cooked Basmati rice
2. 1 tablespoon rice vinegar
3. Sprinkle of salt
4. 1 leftover cooked chicken breast, chopped
5. 1 small cucumber, chopped
6. 1 small avocado, sliced
7. 2 nori sheets

Recipe

1. Reheat the Basmati rice in a medium bowl in the microwave. Once heated, add in the rice vinegar and a sprinkle of salt, stir well to combine. 
2. Divide the rice into 2 serving bowls. 
3. Top the rice with the chopped chicken, cucumber, and avocado. Fold the nori sheets in half and arrange in the edge of the bowl. 
4. Serve this with some reduced-salt soy sauce, some chilli flakes, pickled ginger or whatever your heart desires. Enjoy!

Simple Salmon Spaghetti

This tasty and healthy pasta is perfect for a speedy weeknight dinner. It’s packed with flavour and ready in no time, making it a go-to for busy evenings!

Type: Fish, Lactose Free

Serves 6

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

1. 1 packet of pasta - we used spaghetti but whatever is in the cupboard will do
2. 1 tablespoon olive oil
3. 2 cloves garlic, minced
4. 4 salmon fillets, skin on
5. 1 bunch broccolini, cut into bite sized pieces
6. ½ tin anchovies, cut into small pieces, with oil retained
7. 1 tablespoon capers
8. 1 large handful basil 
9. 1 lemon, juiced

Recipe

1. Cook pasta in boiling water according to packet directions until just cooked. Reserve ½ a cup of cooking water then drain the spaghetti and set aside.
2. Using the same pot, heat the olive oil and garlic over medium heat. Add the salmon and cook for 3-4 minutes on each side until cooked through. Add the Broccolini and cook for another couple of minutes.
3. Add the anchovies and capers, then add the spaghetti back to the pot. Stir everything together, breaking up the salmon through the pasta. Add in the reserved pasta water, basil and lemon juice and stir to combine. Serve and enjoy!

Looking for more salmon recipes? Dive into a perfect mix of smooth and crunchy with Smoked Salmon with Crackers! It’s a delightful combo that’s both delicious and super easy to whip up. Enjoy the best of both worlds in every bite!

Shakshuka

This dish is a staple on breakfast menus all over Israel, and we’re hooked on it for its delicious and healthy qualities. It’s hearty enough to enjoy for lunch or dinner, and it’s a real winner when you’re serving friends or family.

Type: Vegetarian, Gluten Free, Lactose Free

Serves 2

Prep Time: 2 minutes

Cooking Time: 10-15 minutes

Ingredients

1. 1 teaspoon olive oil
2. 4 cloves garlic, crushed
3. 1/2 onion, diced
4. 2 teaspoons fresh or dried chilli
5. 3 teaspoons paprika
6. 3 teaspoons cumin
7. 2 x 400g tins of chopped tomato (or alternatively use roughly chopped fresh tomatoes - a great way to use up any dying slowly in your fridge!)
8. 1 x red capsicum, core and seeds removed
9. 4 eggs
10. 1 large handful basil, rocket or baby spinach

Recipe

1. Heat oil in a large pan, then add garlic, onion, chilli and spices and cook until aromatic. 
2. Add tomato and capsicum, then cook for another 5 minutes until soft. 
3. Create four wells in the tomato mixture, then crack an egg into each hole. Cover the pan with a lid and cook for 5-7 minutes, until the eggs are firm with a runny egg yolk. 
4. Top with basil/rocket/baby spinach and then serve with toasted whole grain bread. Enjoy!

Summing Up

Family dinners should be a blast for everyone, even the fussiest eaters! With these menu ideas, you’ll be serving up meals that are not only delicious but also nutritious, so everyone will be happily satisfied. These recipes pack in a variety of flavours and textures, making mealtime a breeze. So, get the family around the table and enjoy meals that bring smiles and make dinner a fun experience for everyone!
Searching for more tasty and healthy meal ideas? Check out our Recipes section and get inspired to cook up something delicious and nutritious!