Pressure Cooker Pork Loin with Balsamic Glaze

Yield: 6 to 8 servings Total time: 1 hour 30 minutes

Without the Balsamic Glaze, this pressure cooker pork is the perfect base for a number of meals (tacos, burrito bowls, rice dishes, etc). But add the glaze, and you have an easy, elegant, delectable main dish you’ll want to make over and over again. Serve with Skillet Green Beans and rice.

Recipe from Mel’s Kitchen Cafe.

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Skillet Green Beans

Yield: 4 servings Total time: 15 minutes

This is a simple, perfect preparation for green beans. It’s fast and easy enough for a weeknight family dinner, and works with any main dish.

Recipe from Mel’s Kitchen Cafe.

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One-Pan Chicken Burrito Bowls

Yield: 4 servings Total time: 45 minutes

We’re always looking for quick and easy weeknight dinners that appeal to our preschooler as well as us. With this recipe, you cook the Spanish rice and chicken together, and then add black beans and corn to the same pan (though it’s easy to separate them out for picky eaters who like their food in separate piles). Add more piles of chopped avocado, shredded cheese, sour cream, and salsa, and you’ve got dinner.

Recipe adapted from The Kitchn.

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Cheez-It Chicken Tenders

Yield: 4 servings Total time: 45 minutes

These baked chicken tenders are moist and whimsical, due to a crispy coating of crushed Cheez-It crackers, making them the perfect weeknight meal for kids.

Recipe from Trisha Yearwood.

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Pressure Cooker Boiled Eggs

Yield: 6 eggs Total time: 30 minutes

“Boiling” eggs in an electric pressure cooker gives you consistent results and eggs that are really easy to peel.

Recipe adapted from Hip Pressure Cooking.

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Soy Eggs

Yield: 6 eggs Total time: 6 hours 30 minutes

We’ve fallen in love with the soy-marinated boiled eggs found at ramen shops and the festivals at Leo’s school, and they’re so easy to make at home. We use medium-boiled eggs (though the little dude likes them hard-boiled), and soak them in a solution of soy sauce, sherry vinegar, and sugar.

Recipe from Momofuku, via Food 52.

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Bahn Mi Bowls

Yield: 2 servings Total time: 30 minutes

Top rice noodles with piles of sliced cucumber, carrot, lettuce, cabbage, avocado, and crispy tofu coated in soy, hoisin, and Sriracha. Garnish with sesame seeds and cilantro.

Recipe from Choosing Chia.

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Volcano Salmon

Yield: 4 servings Total time: 40 minutes

This honey-soy salmon is prepared under the broiler, which gives it a blackened char that appeals to our volcano-obsessed preschooler.

Serve with Volcano Noodles, a rainbow salad that includes purplish black rice noodles, for a visually spectacular and delicious dinner. (Prepare the marinade and the dressing for the salad first – they’re similar, and you can prepare the veggies for the salad while the salmon marinates.)

Recipe from Get off Your Tush and Cook.

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Volcano Noodles

Yield: 6 to 8 servings Total time: 30 minutes

Black rice noodles (which are really a lovely shade of dark purple), red bell peppers, bright green edamame, orange carrots, and purple cabbage, in a sesame-soy dressing, make a vibrant, rainbow-colored main dish.

Recipe adapted from Annie’s Eats.

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Hawaiian Shoyu Chicken

Yield: 4 servings Total time: 45 minutes

This super-easy, kid-friendly chicken is marinated overnight in soy sauce, brown sugar, and ginger, and then cooked on the stovetop. Serve it with Roasted Edamame.

Recipe from Seasonal Cravings.

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