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This post may contain affiliate links. Please read our disclosure policy. I’ve been packing school lunches for 15 years. The cooking was never the hard part. The hard part is that lunch happens again tomorrow, and again the day after that. Years ago, my oldest came home and announced he was done with sandwiches. Not sandwiches in general, just the same one, packed the same way, every single day. He was bored, and honestly, so was I.

In a medium bowl, combine the ground meat, green onions, carrot, ginger, garlic, soy sauce, and sesame oil. Stir to thoroughly combine. Using a 2-tablespoon cookie scoop, portion the filling into mounds on a parchment-lined plate. Lay a dumpling wrapper over each meatball and gently press to cover and hug the filling. Heat a large skillet over medium heat and lightly coat with oil.

This post may contain affiliate links. Please read our disclosure policy. Leftover rice is one of the most useful things you can have in the fridge. My rice cooker is basically always running, and once the rice cools I transfer it straight into an airtight container and refrigerate it. From there, that same container becomes completely different meals all week long.

Preheat oven to 400°F. Place the rice, chili crisp, sesame oil, and soy sauce in a large bowl and stir to coat. Spread the rice in an even layer on a parchment lined sheet pan and bake for 35 to 40 minutes until lightly golden and crispy. Remove from the oven and allow to cool completely. Preheat the broiler. Place the salmon flesh side up on a sheet pan, season with salt, and broil for 10 minutes for medium or until cooked through. Allow to cool and flake into bite size pieces with a fork.

Preheat the oven to 400°F. Add the yellow onion, garlic cloves, and olive oil to a food processor and puree until a thick paste forms. Place the ground meat, 1/4 cup Greek yogurt, smoked paprika, oregano, cumin, salt, and pepper in a large bowl with the onion puree. Mix with your hands or a large spoon until completely combined. Place half the mixture onto a 12×16-inch piece of parchment. Place another piece of parchment on top and roll out until 1/8 inch thick, covering the parchment edge to edge.

This post may contain affiliate links. Please read our disclosure policy. Strawberry season is one of my favorite times of year. The moment they show up at the farmers market I buy as many as I can carry (it’s a bit of an obsession). We eat them fresh, freeze them for smoothies, toss them in salads, and when we have way too many we make fruit leather. My kids have always gone crazy for strawberries and honestly so have I. Here are 17 of my family’s favorite ways to use strawberries all season long.

Place the onion, 3 diced carrots, 3 diced celery stalks, garlic, whole chicken, 1 teaspoon of the salt, bay leaves, thyme, and parsley into the pressure cooker. Add water to reach the maximum fill line of the pressure cooker, making sure the chicken is mostly submerged. Seal the lid and cook on High Pressure for 45 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure. Remove the chicken and transfer it to a bowl to cool.

This post may contain affiliate links. Please read our disclosure policy. There’s nothing like a warm bowl of easy homemade chicken noodle soup to make the whole family smile. This stovetop version comes together in about 30 minutes! Tender chicken, hearty noodles, and flavorful vegetables make it the ultimate comfort food for busy weeknights or cozy weekends. Classic comfort: This soup reminds me of my childhood and the warm, cozy dinners my mom would make for us on chilly nights.

Preheat oven to 425°F. Cut onions into 1/2 inch rounds and separate into rings. Whisk buttermilk and 1 teaspoon salt in a bowl. Mix breadcrumbs and 1 teaspoon salt in a separate bowl. If adding extra seasonings, stir them in here (about 1 teaspoon total). Thoroughly submerge the onion rings in the buttermilk mixture, then dredge in the breadcrumb mixture, coating both sides completely. Use one hand for the wet mixture and one hand for the dry mixture to avoid soggy, clumpy breadcrumbs.

This post may contain affiliate links. Please read our disclosure policy. Having marinated chicken ready in your fridge or freezer makes weeknight dinners a breeze.