The last day of the month is the perfect time to take inventory of what's working — and what's not — when it comes to weekday meals. If everything is running smoothly in the kitchen, keep doing what you're doing! But if you've had one too many unsatisfying lunches lately or dinner isn't doing it for you these days, we're here to help.
The easiest way to upgrade a sad desk salad? By using those mason jars tucked away in the back of your cabinet. Layering heavier grains at the bottom and delicate greens on the top is key to making it last up to three days in the fridge — and avoiding dreaded soggy lettuce. If you're hungry for more, serve with a bowl of chicken and dumplings soup and a side of fluffy dinner rolls for a hearty fall spread. Simply in a recipe rut? Let us introduce you to a new slow-cooker favorite — green chile chicken tacos. Warm corn tortillas get piled high with tender meat, creamy avocado, cotija cheese, fresh cilantro and a squeeze of lime for a mostly hands-off meal that's still full of flavor. Even dessert is a fresh take on a classic — French silk pie. By swapping chocolate for pumpkin and baking it on a blondie base, you get a sweet treat that's made for this season.
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What to cook this week
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Mason Jar Farro Salad with Tahini Dressing
This salad from Frances Largeman-Roth, RDN is as tasty as it is pretty. The mason jar isn't just for presentation points, though — it keeps ingredients separate so your grab-and-go lunch stays fresh.
Level up your chicken soup this season by swapping noodles for dumplings. Casey Barber's recipe is cozy, comforting and made in one pot — you can even prep it ahead of time and store in the fridge.
The best thing about Morgan Baker's dinner rolls is that they go with a variety of dishes so you can enjoy them multiple times a week. Just avoid over-kneading the dough and they'll stay super soft and fluffy.
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Slow-Cooker Green Chile Chicken Tacos
Riley Wofford's favorite way to serve these tacos is by turning them into a Birria-inspired version. Simply dip tortillas in the broth, stuff them with chicken and cheese and pan-sear until golden brown.
Leslie Raney combined warm fall flavors with the decadent texture of French silk and made blondies that are bound to become a repeat recipe. They may have three layers but they only get baked once!
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