10 Quick and Easy School-Night Dinners

Cut sweet potatoes into fries, toss with olive oil and roast at 400° until tender and browned in spots, about 20 minutes. Spread mustard on half of a whole-wheat tortilla and layer with swiss cheese, deli-sliced ham, more cheese and finely chopped pickles. Fold over and heat in a skillet until browned on the outside and the cheese melts. Serve with the fries.

ON BON APPETIT: Fruit and Cookie-Crust Pizza

Season sautéed ground beef and thinly sliced scallion whites with ground cumin and chili powder; stir in corn kernels and black beans. Toss with cooked whole-wheat wagon wheel pasta, sour cream, chopped plum tomatoes and thinly sliced scallion greens; sprinkle with shredded Monterey Jack cheese before serving.

ON BON APPETIT: Quick Chicken Curry

Squeeze-dry thawed frozen spinach and mix together with crumbled cooked bacon and mozzarella and gouda cheese cubes. Spoon onto whole-wheat pizza dough and fold over, crimping the edges together to seal. Bake until puffed and browned.

ON BON APPETIT: Chicken Sausage Lettuce Wraps

Assemble burritos using whole-wheat flour tortillas, shredded pepper jack cheese and a mash of sautéed black beans, minced garlic, chopped onion and ground cumin; bake until heated through. Serve with a slaw of shredded iceberg lettuce, chopped tomatoes, chopped avocados, cilantro leaves and lime juice.

Top toasted whole-wheat English muffins with shredded rotisserie chicken mixed with barbecue sauce and thinly sliced bell peppers and Vidalia onions. Sprinkle with shredded mozzarella cheese and bake until the cheese melts and the pizza is warmed through.

Spray a muffin tin with cooking spray and line each cup with deli-sliced turkey. Fill with chopped steamed broccoli and shredded cheddar cheese. Crack an egg into each muffin cup and bake at 350° until the egg is cooked through, 10 to 15 minutes. Serve with whole-grain toast points.

Brush a whole-wheat pizza crust with olive oil and spread hummus on top. Toss very thinly sliced zucchini with grated onion and olive oil and spread in an even layer over the hummus; sprinkle grated parmigiano-reggiano cheese on top. Bake until the crust is golden and the cheese is melted and browned in spots.

Sauté chopped onion until softened, then stir in ground turkey and some tomato paste and cook until heated through; stir in canned crushed tomatoes, frozen spinach, grated zucchini and a pinch of crushed red pepper and cook until thickened. Spoon onto split whole-wheat hamburger rolls.

Stir together mashed potatoes, corn kernels, thinly sliced scallions and shredded pepper jack cheese. Roll the mixture up in corn tortillas and arrange seam-side down on a baking sheet; bake at 350° until heated through and the tortillas are crisp and begin to split and crack, 15 to 20 minutes. Serve with Greek-style yogurt mixed with salsa.

Spread pricked cherry tomatoes and plenty of minced garlic in a baking dish; fill with enough olive oil to come almost halfway up the tomatoes. Top with a generous layer of whole-wheat breadcrumbs and bake at 350° until fragrant and bubbling, about 30 minutes. Toss with cooked whole-wheat pasta, torn basil and freshly grated Parmigiano-Reggiano cheese.