Recipes! Taco Pizza, Air Fryer Chicken Cutlets, Skillet Chicken With Summer Vegetables and more

What to cook during the week ahead, from Post Food editors.

This was a big week for many of us — time to go back to school. I don't know about the rest of the parents out there, but I am beat. And that was only with a four-day week! Every morning felt like a whirlwind, and every evening felt like I could barely peel myself off the couch to get dinner on the table.

I know things will get easier as the weeks go on and we settle back into our groove, just as we do every year. But the challenge of feeding a family, especially with differing tastes, never goes away.

That's where this week's new recipes can help. First up is an irresistible mashup: Taco Pizza With Refried Beans and Ground Beef, a recipe that Aaron Hutcherson featured from Marisel Salazar's new book, "Latin-ish." And because it calls for store-bought pizza dough, one of our favorite grocery store shortcuts, it can be ready to eat in about 45 minutes. Children can help stretch the dough and assemble the pizza, not to mention pile their favorite toppings (sour cream, lettuce, tortilla chips, salsa, etc.) on when it's time to eat.

Food writer Sarah Carey shared with us her Make-Ahead Air Fryer Chicken Cutlets, an updated take on a dish she often made when her children were younger. These were a hit with my son, too, when I tested the recipe. We tucked the extra-crispy, golden and juicy cutlets into rolls and enjoyed a few nights of sandwiches for dinner. You'll need to carve out about an hour to prep the cutlets, but once they're breaded and frozen, they'll be waiting for you to pop into the air fryer (or oven) on busy nights.

If your idea of a family dinner is more along the lines of a one-pan dish, check out Ellie Krieger's Skillet Chicken With Summer Vegetables. Lightly seasoned chunks of chicken breast come together with corn, zucchini, tomatoes and onion in this 35-minute recipe. It's also flexible enough to let you play around with the spices and vegetables.

Joe Yonan perhaps had the greatest triumph of all: Satisfying a skeptical teenager. His son gave the coveted seal of approval to Rasta Pasta With Tempeh Crumbles, a colorful Jamaican-inspired dish that's vegan and offers plenty of protein, too.

Kids are insatiable snackers, which we can't forget either. We offer a lot of fruit, vegetables and yogurt in our house, but something a little sweet and crunchy can also hit the spot. Food writer Key Wingfield's Puffed Rice Granola makes for a fun, customizable treat that channels the classic mix made with oats but eats a bit like caramel corn, thanks to its crackling, lacquered coating.

What are your family's go-to meals on hectic weeknights? I am always looking for inspiration, so I'm hoping you'll share them in our live weekly chat Wednesday at noon Eastern. I'll be taking your cooking questions as well, so submit them now and come back next week to see the answers.

As always, happy cooking.