Quick, inexpensive weeknight meals for families

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When a school year starts, things can get pretty hectic and family dinners are often forgotten.

Not anymore.

Registered Dietitian Rima Kleiner stopped by FOX8 Monday to show us some inexpensive, simple recipes that get everyone to gather around the dinner table.

They each take less than 20 minutes to make and cost under $10.

Simple Spaghetti & Tuna

½ box whole wheat spaghetti
1 Tbsp. olive oil
½ medium onion, chopped
1 carrot, grated
1 clove garlic, minced
1 (24 oz.) jar of spaghetti sauce
2 Tbsp. capers
1 (2.25 oz.) can sliced or chopped black olives
1 (11 oz.) pouch light tuna in water
2 tsp. crushed red pepper

Bring water to boil in big pot. Cook pasta according to instructions on package. While pasta is cooking, heat olive oil over medium-high heat in large pan; sauté onion and carrot for about 5 minutes. Add garlic and cook 1 more minute. Add spaghetti sauce, capers, olives, pouch of tuna and crushed red pepper. Stir well. Drain pasta. Divide pasta between four bowl and top with sauce. Makes 4 servings.

Southwestern Quinoa Bowl

1 cup quinoa
1 frozen cilantro cube or 1 tsp. dried parsley
2 cups baby spinach, chopped
1 (15 oz.) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 avocado, diced
Juice of 1 lime
1 tsp. olive oil
Salt and pepper to taste

Rinse quinoa in fine sieve or colander until water runs clear, drain and transfer to medium pot. Add 2 cups of water and herb (cilantro or parsley). Cover, reduce heat to medium low and simmer until water is absorbed, about 10-15 minutes. While quinoa is cooking, divide spinach evenly among 4 bowls. Mix lime juice and olive oil; set off to side until bowls are assembled. When quinoa is finished cooking, divide quinoa evenly among 4 bowls and place on top of spinach. (Heat from quinoa helps to steam spinach.) Top quinoa with black beans, tomatoes and avocado. Drizzle lime juice and oil mixture on top. Makes 4 servings.

Slow Cooker Salsa Verde Chicken Tacos

4 pieces of chicken breast, white meat, no skin (thawed, not frozen)
1 (16 oz.) jar salsa verde
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 tsp. ground cumin
1 avocado, sliced
8 corn tortillas

Lightly spray inside of crockpot with nonstick cooking spray. Pour ¼ salsa verde on bottom of crockpot. Add chicken. Top with onion and bell pepper. Pour remaining salsa verde on top. Sprinkle with cumin. Cover and cook on high for 3-4 hours or on low 7-8 hours. Shred chicken with fork. Top corn tortillas with chicken and avocado. Serve with mixed greens salad and mango. Serves 4.