How has your week been? When weeks turn crazy, it’s tempting (and sometimes necessary) to put in the least amount of thought and effort as possible into family dinners. The savior? A weekly menu plan. When there’s a plan in place and you can confidently end your day knowing what you will make for dinner that night, it relieves one bit of the stress.
Here are five easy family-friendly dinner recipes that we generated with AI and taste-tested by our internal team of busy parents (see the proof in our very real photos below!). Plug them into your weekly meal plan and cross this off your to-do list.
- Swiss Chard and Fennel Pasta
- Potato and Leek Frittata with Dill
- Mediterranean Chickpea Salad with Grilled Chicken
- Chickpea Curry with Naan
- Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad
- Bonus! Full grocery list
Swiss Chard and Fennel Pasta
Swiss Chard and Fennel Pasta
Full recipe generated by ollie.ai
This Swiss Chard and Fennel Pasta combines the earthy flavors of Swiss chard and caramelized fennel with whole grain pasta, a touch of spice, and a bright hint of lemon for a light and satisfying meal.
prep 1 hour 15 minutes cook 17 minutes 
2Ingredients
- 1 bunch Swiss chard chopped
- 1 fennel bulb sliced
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- Juice from half a lemon
- Salt and pepper to taste
- 8 ounces whole grain pasta
- 2 tablespoons olive oil
- Optional: pine nuts or chickpeas
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, heat oil in a large pan over medium heat. Add garlic and red pepper flakes, and sauté until garlic is fragrant.
- Add sliced fennel to the pan, and cook until it begins to soften and caramelize, about 5-7 minutes.
- Add chopped Swiss chard, and continue to sauté until chard is wilted.
- Drain pasta, reserving a cup of pasta water. Add pasta to the pan with the vegetables, adding pasta water as needed to create a sauce.
- Season with lemon juice, salt, and pepper. Stir in pine nuts or chickpeas if using, and serve.
Potato and Leek Frittata with Dill
Potato and Leek Frittata
Full recipe generated by ollie.ai
This Potato and Leek Frittata is a savory blend of tender potatoes, leeks, and fresh dill, baked to golden perfection. Simple, flavorful, and perfect for any meal.
prep 15 minutes cook 22 minutes 4Ingredients
- 6 small red potatoes thinly sliced
- 1 leek thinly sliced
- 6 large eggs
- 1 tablespoon fresh dill
- Salt and pepper to taste
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Optional: parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Thinly slice the red potatoes and leek. In a skillet, sauté the potatoes and leek in olive oil until tender.
- In a large bowl, whisk together eggs, fresh dill, salt, pepper, and cumin.
- Pour the mixture into an oven-safe skillet or a greased 9-inch pie dish.
- Bake for 12-15 minutes or until the frittata is set and the edges are golden brown.
- Remove from the oven and let it rest for a few minutes before serving.
- Optional: top with grated parmesan.
Mediterranean Chickpea Salad with Grilled Chicken
Mediterranean Chickpea Salad with Grilled Chicken
Full recipe generated by ollie.ai
This Mediterranean Chickpea Salad with Grilled Chicken is a fresh and flavorful dish featuring tender grilled chicken atop a vibrant mix of chickpeas, crisp vegetables, olives, and feta. Tossed in a zesty lemon and oregano dressing, it’s a satisfying and healthy meal perfect for any occasion.
prep 20 minutes cook 13 minutes 1Ingredients
- 2 large chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion diced
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- Juice of 1 lemon
Instructions
- Preheat grill to medium-high heat.
- Season chicken breasts with salt and pepper, then brush with olive oil. Grill for 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Let rest before slicing.
- In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together red wine vinegar, extra virgin olive oil, dried oregano, lemon juice, salt, and pepper to create the dressing.
- Pour dressing over the salad and toss to combine.
- Slice the rested chicken and serve it on top of the chickpea salad.
Chickpea Curry with Naan
Chickpea Curry with Naan
Full recipe generated by ollie.ai
This Chickpea Curry with Naan is a comforting and flavorful dish featuring tender chickpeas simmered in a rich, spiced coconut-tomato sauce. Served with warm naan, it’s a hearty and satisfying meal that’s perfect for any night of the week.
prep 15 minutes cook 27 minutes 4Ingredients
- 3 tablespoons vegetable oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper optional, adjust to heat preference
- 1 can 14 oz chickpeas, drained and rinsed
- 1 can 14 oz crushed tomatoes
- 1 can 14 oz coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro leaves roughly chopped, for garnish
- 4 naan breads for serving
Instructions
- Heat oil in a medium pot over medium heat. Add onions and cook, stirring occasionally, until soft and golden, about 5 minutes.
- Add garlic, ginger, curry powder, turmeric, cumin, and cayenne. Cook, stirring frequently, for about 30 seconds until fragrant.
- Stir in the chickpeas, crushed tomatoes, and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook for 20-25 minutes, or until the curry is slightly thickened.
- Season with salt and pepper. Garnish with chopped cilantro.
- Serve hot with warm naan on the side.
Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad
Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad
Full recipe generated by ollie.ai
This Grilled Lemon-Rosemary Chicken with Red Potatoes and a Side Salad is a bright and flavorful meal featuring juicy, marinated chicken and tender grilled potatoes, paired with a crisp salad dressed in a zesty lemon vinaigrette. It’s a well-rounded, refreshing dish perfect for any occasion.
prep 1 hour cook 23 minutes 4Ingredients
- 4 chicken breasts
- 2 lbs red potatoes quartered
- Juice of 1 lemon reserve half for salad dressing
- Zest of 3/4 lemon reserve 1/4 for salad dressing
- 7 tablespoons olive oil reserve 3 tablespoons for salad dressing
- 3 sprigs fresh rosemary leaves minced
- 3 cloves garlic minced
- Salt and pepper to taste
- 1 head of lettuce e.g., romaine, butter lettuce, torn into bite-size pieces
- 3 tablespoons olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes cucumber slices, or radishes for added texture and color
Instructions
Prepare marinade and marinate chicken and potatoes:
- In a small bowl, whisk together juice of 1/2 lemon, zest of 1/2 lemon, 4 tablespoons olive oil, minced rosemary, minced garlic, salt, and pepper.
- Divide between chicken and potatoes in separate bowls or zip-top bags, tossing to coat.
- Marinate in the refrigerator for 30 minutes to 2 hours.
Grill chicken and potatoes:
- Preheat the grill to medium-high heat.
- Grill chicken breasts 6-7 minutes on each side or until fully cooked (internal temperature of 165°F).
- Wrap potatoes in a foil packet and grill for 15-20 minutes, turning occasionally, until tender.
Prepare salad:
- In a large salad bowl, combine torn lettuce and any optional salad vegetables.
- For the vinaigrette, whisk together juice of 1/2 lemon, zest of 1/4 lemon, 3 tablespoons olive oil, salt, and pepper in a small bowl or jar.
- Drizzle the vinaigrette over the salad just before serving and toss gently to coat.
Serve:
- Allow the grilled chicken to rest for a few minutes after grilling.
- Serve the chicken and red potatoes alongside the fresh lettuce salad dressed with lemon vinaigrette.
Bonus: Instant Grocery List
Produce:
- 1 bunch Swiss chard
- 1 fennel bulb
- 13 cloves garlic
- 3 lemons
- 2 medium red potatoes (frittata)
- 2 lbs. red potatoes (grilled chicken)
- 1 leek
- Fresh dill
- Fresh rosemary
- Fresh parsley
- Fresh ginger
- Fresh cilantro
- 1 cucumber
- 1 red bell pepper
- 1/2 red onion
- 1 large yellow onion
- 1 head of lettuce (e.g., romaine or butter lettuce)
- Optional for salad: cherry tomatoes, additional cucumber slices, or radishes
Meat & Poultry:
- 6 chicken breasts (note: recipes call for individual chicken breasts across meals)
Dairy & Eggs:
- Optional: Parmesan cheese for frittata
- Feta cheese
- 6 large eggs (for frittata)
Pantry:
- 8 ounces whole grain pasta
- Naan bread
- Optional: pine nuts for Swiss Chard and Fennel Pasta
- 4 cans (15 oz each) chickpeas
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) coconut milk
- Kalamata olives
- Olive oil
- Vegetable oil
- Red wine vinegar
Spices:
- Red pepper flakes
- Salt and pepper
- Ground cumin (for frittata)
- Curry powder
- Ground turmeric
- Cayenne pepper (optional for curry)
Ollie Does the Work for You
Ollie’s mission is to help you feed your family healthy meals without having to think about it. Here’s a little of what you can expect from Ollie:
- Recipe Customization: Swap ingredients, tailor portion sizes, and adjust seasonings. Ollie can instantly update recipes to your specific taste or needs.
- Instant Meal Plans: Before you can even think of it, Ollie will generate a meal plan based on your family’s preferences complete with a ready-to-go grocery list so you can cross this job off your list.
- Real-life flexibility: Ollie knows that you may not want to cook five new meals a week. More often than not, you want to cook something familiar and easy to please. Ollie adjusts its meal plans to your schedule and incorporates your tried-and-true meals into the weekly schedule so you have a plan that you can really use.
We’re just getting started. Join the beta for free and try Ollie today.
