Chicken fajitas

Kickin’ it with Kenny for Back-to-School: Dinners in a Flash

With the hustle and bustle of those busy back-to-school weekdays, it can be a challenge to gather the family around the table for a home-cooked meal. The recipes below are designed for those evenings when dinner seems to sneak up on you. Quick and easy-to-make, these kid-friendly recipes are meals that you and the kids will want every week.

Sheet Pan Chicken Fajitas


  • 2 tsp, chili powder
  • 1½ tsp. ground cumin
  • 1 tsp. ground paprika
  • 1/2 tsp. ground coriander
  • Salt and pepper


  • 1½ lbs. boneless skinless chicken breasts , sliced into 1/2-inch thick strips
  • 1 of each red, green and yellow bell peppers, cored and sliced into strips
  • 1 medium yellow onion, halved and sliced from top to root
  • 2 cloves garlic, minced
  • 3 tbsp. Heinen’s Olive Oil


  • 8 taco size flour tortillas
  • Heinen’s Sour Cream
  • Heinen’s Guacamole
  • Heinen’s Shredded Mexican Cheese


  • Preheat oven to 400˚F. Spray a rimmed baking sheet with non-stick cooking spray.
  • For the seasoning, in a small bowl whisk together chili powder, cumin, paprika, coriander, 1½ tsp. salt and 1/2 tsp. pepper, set aside.
  • Spread bell peppers and onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning mix evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer.
  • Bake, mixing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 – 25 minutes.
  • Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking. Serve filling warm in warm tortillas with desired toppings.

Sheet Pan Ranch Pork Chops with Potatoes & Carrots


  • 1 (1 oz.) packet Ranch Salad Dressing & Seasoning Mix
  • 1 cup mayonnaise
  • 1 cup unseasoned panko bread crumbs
  • 4 small/medium (1½ lbs. total) Heinen’s America’s Chop Boneless Pork Chops
  • 1½ lbs. baby potatoes, halved if large
  • 1 lb. baby carrots
  • 1½ tbsp. Heinen’s Olive Oil
  • Salt and Pepper to taste


  • Preheat oven to 425˚F.
  • In a large ziploc bag combine 1 cup mayo and 1 packet ranch seasoning mix, add pork chops and squish the bag around to coat. Squeeze excess air out of the bag, seal and refrigerate while prepping veggies.
  • Spray a large rimmed cookie sheet with cooking spray. Place carrots and potatoes on sheet pan, drizzle with 1½ tbsp. olive oil and sprinkle with salt and pepper to taste. Toss veggies on the pan using your hands, then push them to the sides to make room for the pork chops, keeping potatoes cut-side down.
  • Place bread crumbs in a shallow bowl. Shake off any excess marinade from pork chops then dip in bread crumbs, turning to coat evenly. Transfer to baking sheet. It’s ok if veggies are a little crowded but keep at least a bit of space between pork chops for optimal crispiness. Spray or drizzle the chicken with oil if desired to get a golden crust.
  • Bake 20 minutes or until pork reaches internal temp of 145F, or juices run clear. Turn on the broiler and continue baking 3 min to brown the pork. Remove from oven and serve.

Mac & Cheese Bar


  • Heinen’s Mac & Cheese


  • Chicken
  • Bacon
  • Peas
  • Tomatoes
  • Green Onions
  • Salsa
  • Fresh Herbs


  • Heat Mac & Cheese to warm.
  • Serve with a variety of toppings so everyone can create their own favorite.

Heinen’s Chicken Romano with Heinen’s Gnocchi Ala Sorrentini


  • Heinen’s Chicken Romano, available in the Prepared Foods Case
  • Heinen’s Gnocchi Ala Sorrentini, available in the Frozen Foods Dept.


  • Heat chicken to warm. Cook gnocchi according to package.
  • Plate and serve.

Heinen’s Vegan Chicken Nuggets with Heinen’s Spicy Basmati Rice with Edamame


  • Heinen’s Vegan Chicken Nuggets, available in the Prepared Foods Case
  • Heinen’s Spicy Basmati Rice with Edamame, available in the Frozen Foods Dept.


  • Heat vegan nuggets to warm. Cook rice according to package.
  • Plate and serve.

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