Dice one yellow onion.

In a large skillet over medium heat, add olive oil and sauté the diced onion until softened.

Add the ground beef to the skillet. Season with garlic powder, kosher salt, and pepper.

Cook the beef, breaking it up with a spoon, until browned. Drain off any excess grease.

Stir in the marinara sauce, then break lasagna noodles and nestle them into the meat mixture. Pour the remaining sauce over the top, then add water to the skillet. Ensure the noodles are covered.

Cover the skillet, reduce heat to medium-low, and simmer for 20-25 minutes, or until the noodles are tender.

While the lasagna simmers, combine the ricotta cheese with a pinch of salt, pepper, and garlic powder in a small bowl.

After 25 minutes, uncover the skillet. Dollop the seasoned ricotta over the lasagna, then top with shredded mozzarella and grated Parmesan cheese.

Cover and cook on low for another 5 minutes, until the cheese is melted and bubbly. Garnish with fresh parsley, let it rest for a few minutes, and serve.

Preheat oven to 375°F (190°C). Lightly oil a baking dish and arrange the chicken breasts in a single layer. Season with salt and pepper.

Spread the Caesar dressing over the chicken, then top with slices of provolone cheese.

Crush the Caesar croutons in their bag. In a bowl, toss the crushed croutons with melted butter.

Sprinkle the buttered croutons over the cheese-topped chicken.

Bake for 35 minutes, or until the chicken is cooked through and the topping is golden brown. Garnish with parsley and serve.

To make the broth, pour chicken stock into a large pot. Add the chopped white and light green parts of the green onions, sliced ginger, smashed garlic clove, soy sauce, rice vinegar, brown sugar, and a pinch of salt. Bring to a simmer.

For the meatballs, combine ground pork, grated ginger, chopped dark green onion tops (reserving some for garnish), toasted sesame oil, salt, soy sauce, and cornstarch. Mix well and form into 1-inch balls.

Once the broth is simmering, carefully drop the meatballs into the pot. Cook for about 5 minutes until they are cooked through.

Cut the wonton wrappers into quarters. Add them to the simmering soup and cook for 7-8 minutes.

Chop the baby bok choy and add it to the soup. Cook for another 3-4 minutes until wilted.

Ladle the soup into bowls. Garnish with chili crunch and the reserved green onion tops.

Preheat your oven to 400°F (200°C). Arrange the frozen hash brown patties in the bottom of a casserole dish and bake for 20 minutes.

While the hash browns are baking, prepare the sauce by combining grated onion, mayonnaise, mustard, sweet pickle relish, salt, white vinegar, paprika, and onion powder in a bowl. Mix until smooth.

In a skillet, brown the ground beef. Season with salt, pepper, and Worcestershire sauce. Add the remaining chopped onion and cook for one minute.

Remove the hash browns from the oven and flip them over. In the skillet with the beef, stir in some of the Big Mac sauce and 8 oz of shredded cheddar cheese.

Spread the beef mixture over the hash browns, top with the remaining cheese, and sprinkle with sesame seeds. Bake for another 10 minutes until the cheese is melted.

To serve, top the casserole with shredded lettuce, chopped pickles, and a drizzle of the remaining Big Mac sauce.

In a large pot or Dutch oven, combine the condensed cream of chicken soup and chicken broth. Whisk until smooth.

Stir in the shredded cooked chicken and bring the mixture to a boil over medium-high heat.

On a floured surface, separate the canned biscuits, roll each one out thinly, and cut them into strips to create the dumplings.

Once the soup is boiling, drop the biscuit strips into the pot. Cover and simmer for 12-15 minutes, stirring occasionally, until the dumplings are cooked through.

Garnish with fresh parsley and black pepper before serving.