A Whole Week, Planned 7 dinners he’ll actually eat + one grocery list

You need

• 1 can (8 oz) crescent roll dough
• 8 hot dogs
• ½ bag frozen fries
• Mustard or ketchup for the eyes

Do this

1. Heat the oven to 400°F. Fries go in first; they take about 20 minutes.
2. Unroll the dough and cut it into thin strips.
3. Wrap each hot dog in strips, leaving a gap near the top for the face.
4. Bake on parchment 12 to 14 minutes, until golden (put them in with the fries for the last stretch).
5. Dot on mustard eyes. Boo.

You need

• 6 to 8 chicken drumsticks (about 2½ lb)
• 1½ lb baby potatoes, halved
• 2 cups baby carrots
• 2 Tbsp olive oil
• 1 tsp salt, 1 tsp garlic powder, 1 tsp paprika, ¼ tsp pepper

Do this

1. Heat the oven to 425°F. Mix the salt and spices in a small bowl.
2. Toss potatoes and carrots with 1 Tbsp oil and half the spice mix right on the sheet pan.
3. Rub the drumsticks with the rest of the oil and spices. Tuck them between the veggies.
4. Roast 40 to 45 minutes, flipping the chicken halfway, until the skin is crisp and the chicken is at least 165°F (175°F is even more tender).
5. Save 2 drumsticks for Monday's lunchbox. Pull the meat off and fridge it.

You need

• 2½ lb boneless skinless chicken thighs, in bites
• 3 Tbsp cornstarch
• ¾ tsp salt + ¼ tsp pepper
• 1 Tbsp oil + 1 Tbsp butter
• 6 cloves garlic, minced
• ⅓ cup honey
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar + 2 Tbsp water
• Sesame seeds and scallions to finish
• Rice and broccoli to serve

Do this

1. Start the rice. Toss the chicken with salt, pepper and cornstarch.
2. Sear in a large skillet with the oil over medium-high, in two batches, 7 to 8 minutes each, until golden and cooked through (165°F).
3. Set 2 cups of chicken aside for Thursday. Fridge it.
4. Put the rest back in the pan over medium. Add butter and garlic, stir 30 seconds.
5. Whisk honey, soy sauce, vinegar and water. Pour it in and let it bubble 2 to 3 minutes until sticky. Sesame and scallions on top.

You need

• 1 lb ground beef
• 1 packet taco seasoning
• 8-inch flour tortillas (or hard shells)
• 1 cup shredded cheddar
• 1 cup shredded lettuce
• 1 tomato, diced
• Sour cream and mild salsa

Do this

1. Brown the beef in a skillet over medium-high, breaking it up, 6 to 8 minutes. Drain the fat.
2. Stir in the seasoning and ⅔ cup water. Simmer 3 to 4 minutes until thick.
3. Wrap the tortillas in a damp paper towel and microwave 30 seconds.
4. Everything in little bowls. Everyone builds their own.

You need

• 8 oz short pasta (elbows or shells)
• 1¾ cups water + 1 cup milk
• ½ tsp salt
• ½ cup canned pumpkin purée (not pie filling)
• 1½ cups shredded cheddar
• 1 Tbsp butter

Do this

1. Bring the water, milk and salt to a gentle boil in a wide pot.
2. Add the pasta. Simmer, stirring often, 8 to 10 minutes until tender and most of the liquid is gone.
3. Off the heat, stir in the pumpkin, cheese and butter until creamy.
4. Too thick? Add a splash of milk. Serve right away.

You need

• 2 cups chicken from Monday, chopped small
• 4 flour tortillas (8-inch)
• 1½ cups shredded cheddar
• 1 tsp butter
• Salsa and sour cream to dip

Do this

1. Heat a large skillet over medium with the butter.
2. Tortilla in the pan, cheese on half, then chicken, then more cheese. Fold it over.
3. Cook 2 to 3 minutes per side until golden and melty.
4. Rest 1 minute, then cut into triangles.

You need

• 1 lb store-bought pizza dough (sit 20 min on the counter)
• ½ cup pizza sauce
• 2 cups shredded mozzarella
• Pepperoni + any toppings he likes
• 1 Tbsp olive oil + a little flour

Do this

1. Heat the oven to 475°F. Oil a sheet pan.
2. Split the dough into 3 balls. Everyone stretches their own right on the pan. Wonky is fine.
3. Sauce, cheese, toppings. Make faces.
4. Bake 12 to 15 minutes until bubbly and golden underneath.