Creamy Greek Noodle Soup has a six-ingredient shopping list. Get the recipe, below. (Deb Lindsey/For The Washington Post)

Evening meals pulled together in early back-to-school days should have their own theme music by now — something along the lines of “Jaws” or “Law and Order.” Must. Stay. Positive. To facilitate that, we’ve rounded up quick, family-friendly recipes and listed their ingredients, so you can cut and paste as you head into the market. Every one of them would make dandy leftovers for lunch, so think about using our Recipe Finder tool for scaling-up amounts.

Do you have strategies for getting back in the kitchen groove on school nights? Share in the comments below. But first:

Top recipes of the week

Could these most-viewed online Recipe Finder recipes be considered “the people’s choice” winners of our Top Tomato reader recipe contest?

1. Homemade Mozzarella. We hear it goes well with tomatoes. Once you’ve made DIY columnist Cathy Barrow’s recipe, you’ll be hooked.

2. Spaghetti With Fresh Tomatoes and Cucumbers. A Top Tomato 2015 finalist with a simple, refreshing twist.

3. Aunt Phil’s Blue Crab Sauce. Messy, terrific Italian American comfort food, in large quantity.

4. Skinny Tomatoes. Another Top Tomato finalist from this year, a no-cook lunch option.

5. Tamatar Piaz. A meatless Indian curry with onion and ginger, from Top Tomato 2015.

For those early back-to-school nights, try these dishes. Each link is followed by a cut-and-paste shopping list that assumes you’ve got salt and black pepper on hand:

Creamy Greek Noodle Soup:1 carrot, 4 cups no-salt-added chicken broth, 1 cup thin dried egg noodles, 1 lemon, 6 ounces cooked chicken, fresh dill (pantry: 1 onion, olive oil, 2 large eggs)

Chicken and Tomato Meatballs: 2 pounds raw ground white-meat chicken, 1 cup seeded chopped tomatoes, 5 scallions, 1 teaspoon poultry seasoning blend, plum jelly (pantry: plain dried bread crumbs, white pepper, 4 tablespoons salted butter, vegetable oil)

(Deb Lindsey/For The Washington Post)

Pumpkin Sloppy Joes: 8 ounces lean ground pork, 1/2 cup plain tomato sauce, 1/2 cup pumpkin puree, 4 flatbreads or naan (pantry: 1/2 medium onion, 1 clove garlic, light brown sugar, Dijon-style mustard, chili powder, pumpkin pie spice

(Julia Ewan/The Washington Post)

Quick Brown Rice With Tuna and Green Beans: frozen green beans, 1/2 cup oil-packed sun-dried tomatoes, 2 cans tuna, instant brown rice (pantry: 1 1/2 red or yellow onions, dried Italian seasoning blend, garlic powder, balsamic vinegar)

(Julia Ewan/The Washington Post)

Ginger Shrimp With Carrot Couscous: 1 1/4 cups fresh carrot juice, 4 limes, 1 jalapeño pepper, 1 small piece fresh ginger root, 1 1/2 pounds cooked peeled/deveined shrimp, 1 cup sugar snap peas, 1 scallion, 8 ounces Israeli pearled couscous (pantry: canola oil, honey)

(Julia Ewan/The Washington Post)

Fettuccine With Creamy Zucchini Sauce: 12 ounces dried fettuccine, 2 ounces zucchini or yellow squash, 8 ounces ricotta cheese, basil leaves, freshly grated Parmigiano-Reggiano (pantry: olive oil, 1 clove garlic)

(James M. Thresher /For The Washington Post)

(Deb Lindsey/For The Washington Post)

Chicken Packets, Italian-Style: 4 zucchini, 4 red bliss potatoes, 1 3/4 cups jarred artichoke hearts, 1 cup grape or cherry tomatoes, 2 lemons, 2 1/2 pounds boneless skinless chicken breast halves, fresh rosemary and thyme, Italian seasoning blend (pantry: 4 small onions, 3 cloves garlic, olive oil)

Eggplant Parmesan Sub: 1 1/2 to 2 pounds eggplant, 14 ounces canned crushed tomatoes, 4 sub rolls, fresh basil, 4 ounces each mozzarella and freshly grated Parmigiano-Reggiano (pantry: olive oil)