Weeknight Meals

September 27, 2026 Leave a comment In Snack, To Try, Weeknight Meals

Ingredients

  • 4 tablespoons butter, divided
  • 1/2 cup (125 g) whole or 2% milk
  • 1/2 cup (64 g) all-purpose flour
  • 4 large eggs
  • 3 tablespoons (43 g) granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • Zest of one lemon
  • 1 cup (154 g) blueberries
  • Confectioners sugar, for dusting

Directions

  • Place an oven rack in the middle position and preheat the oven to 450F. Set a 9- or 10-inch cast iron skillet over low heat on the stovetop and keep it there while you make the batter.
  • Melt 2 tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest and blend until smooth (do not skip the blender or the batter will be lumpy).
  • Put the remaining 2 tablespoons of butter into the hot cast iron skillet and turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven.
  • Bake until the pancake is puffed and golden, about 15 minutes.
  • Dust with confectioners sugar and cut and serve immediately with maple syrup.

From triple_xl_cooking on Instagram.

September 27, 2026 Leave a comment In Meats, Slow Cooker, To Try, Weeknight Meals

Ingredients

  • 6-8 boneless skinless chicken thighs or breasts (skinless works best; the skin turns soggy and rubbery in the slow cooker)
  • 1/3 cup low-sodium chicken broth
  • 2 tsp chicken bouillon
  • Juice of 1 lemon
  • Zest of half a lemon (slice the other half and reserve)
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red chili pepper flakes, or cayenne
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • A few tablespoons butter, cut into cubes (from the video)
  • Fresh minced garlic (from the video)
  • A sprinkle of brown sugar (from the video)

Directions

  • Add the chicken to the crock pot and season with the bouillon, Italian seasoning, garlic powder, onion powder, chili flakes, paprika and salt.
  • Add the fresh minced garlic and a sprinkle of brown sugar. Add the lemon zest, lemon juice and a few reserved lemon slices.
  • Dot the chicken all over with cubes of butter, then pour in the chicken broth.
  • Cover and cook on low for about 3 1/2 hours, until the chicken is tender and cooked through.
  • Spoon the pan sauce over the chicken and serve over rice, garnished with fresh parsley.

An easy dump-and-go slow cooker dinner. The butter, fresh garlic and brown sugar are shown in the video but were left off the written ingredient list. From The Mediterranean Vibes on Instagram (originally kaseysierrafaith_).

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 1 lb ground beef (80/20)
  • 3 Tbsp sour cream (or Greek yogurt)
  • 2 Tbsp ranch dressing mix
  • 1/4 cup cooked and crumbled bacon
  • 1 cup shredded cheddar

Directions

  • Mix everything together in a bowl.
  • Form into patties.
  • Pan-fry or grill until browned and cooked through.

No buns needed. Good with waffle fries and pickles. From littleglife on Instagram (recipe originally from brwneyedgrl427 on Pinterest).

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 1 onion, diced
  • 1 lb ground beef
  • Fajita seasoning
  • 1 can bean soup (or ranch-style beans)
  • Corn
  • Green chilies
  • 1 bell pepper, diced
  • Jalapenos, sliced
  • 1 cup rice (uncooked)
  • Tomato paste
  • 3 cups chicken broth
  • Shredded cheese, for topping

Directions

  • Saute the onion until golden, then add the ground beef and break it up. Add fajita seasoning, mix well and cook through.
  • Add the bean soup, corn, green chilies, bell pepper, jalapenos, rice, tomato paste and chicken broth. Mix everything together in a casserole dish.
  • Bake for 30 minutes.
  • Top with shredded cheese and return to the oven for 10 minutes, until melted. Serve.

Method transcribed from the video (rough). From Jesus Zambrano on Instagram.

September 27, 2026 Leave a comment In Meats, To Try, Weeknight Meals

Ingredients

  • 170g sage and onion stuffing mix
  • 450ml boiling water
  • 500g chicken mince
  • Olive oil
  • Salt and ground black pepper

Directions

  • Tip the stuffing mix into a bowl, pour over the boiling water and stir. Leave to rest for 15 minutes, or until cool enough to handle.
  • Add the chicken mince and season with salt and pepper. Use your hands to combine thoroughly with the stuffing.
  • Drizzle a little olive oil on your hands, then use an ice cream scoop (or your hands) to portion and roll the mixture into firm balls, about 20 in total. Add a little more oil to your hands every few balls.
  • Place on a lined baking tray and roast at 200C fan for around 35 minutes, turning once, until cooked through.

Makes about 20 balls. Great with crispy roast potatoes and creamy cabbage. From Amy Sheppard on Instagram.

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 1 cup self-rising flour, plus more for dusting (sub: 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt)
  • 1 cup non-fat Greek yogurt (thick; drain off any liquid so the dough isn’t too sticky)
  • 1 egg, beaten, for the egg wash
  • Optional: everything bagel seasoning or sesame seeds

Directions

  • Preheat the oven to 375°F and line a baking sheet with parchment.
  • Mix the self-rising flour and Greek yogurt until a shaggy dough forms, then knead on a floured surface until smooth, adding a little more flour if it’s sticky.
  • Divide the dough into 4 pieces. Roll each into a rope and pinch the ends together into a bagel ring.
  • Brush with the beaten egg and sprinkle on everything seasoning or sesame seeds.
  • Bake at 375°F for 20 minutes, then bump the temperature to 400°F for another 5–7 minutes until deep golden brown (this two-temperature trick gives a crisp crust and soft inside).
  • Cool briefly and serve fresh with whipped cream cheese.

From Sara Park (SPARKY) on Instagram. Quantities are approximate (not stated on the video) based on the classic Greek-yogurt bagel ratio; adjust flour to your yogurt’s thickness.

September 27, 2026 Leave a comment In Dessert, To Try, Weeknight Meals

Cinnamon Buns

  • 1 King’s Hawaiian Sweet Rolls (12 pack)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup dark brown sugar
  • 2 tsp cinnamon

Icing

  • 3/4 cup powdered sugar
  • 2 tbsp unsalted butter (melted)
  • 1/8 tsp salt
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Directions

  • Preheat your oven to 350°F. While the King’s Hawaiian rolls are still all connected, use a bread knife to cut the whole thing in half so there’s a top and bottom layer. Place the bottom layer on a non-stick or lightly buttered pan.
  • In a small bowl, combine the brown sugar and cinnamon. Spread a quarter cup of the softened butter across the bottom layer of rolls, then sprinkle 2/3 to 3/4 of the sugar/cinnamon mixture evenly over the buttered rolls.
  • Place the top layer of rolls back on and butter the top using the other half of the softened butter. Add the rest of the sugar/cinnamon mixture evenly across the top.
  • Bake for 15 minutes.
  • While you wait, make the icing: in a medium bowl combine the melted butter, powdered sugar, salt, milk, and vanilla. Start with 2 tbsp milk and adjust to your preferred consistency (add another tbsp if you want it thinner).
  • Once the rolls are done, transfer to a plate, drizzle on the icing, and enjoy. Ready in about 25 minutes.

From Nomtastic Foods on Instagram. A quick pull-apart cinnamon bun hack using King’s Hawaiian rolls.

September 27, 2026 Leave a comment In Seafood, To Try, Weeknight Meals

Ingredients

  • 0.8 lbs (400g) fresh salmon, cubed
  • 1 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp seasoning salt (or fish seasoning)
  • 1 tsp italian seasoning
  • 1 tsp black pepper
  • 1/4 cup white cooking wine
  • 2 tbsp butter
  • 5 garlic cloves, minced
  • 1 tbsp neutral oil (avocado)
  • 1 shallot, minced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tbsp sun-dried tomato oil (from the jar)
  • 3/4 cup heavy cream (or half & half), room temp
  • Fresh chopped parsley, for garnish

For the Mashed Potatoes

  • 3 pounds russet or Yukon gold potatoes
  • 1/4 cup salted butter, melted
  • 5 garlic cloves
  • 3/4 cup milk or cream
  • Salt, to taste

Directions

  • Toss the cubed salmon with the olive oil, paprika, garlic powder, seasoning salt, italian seasoning and black pepper.
  • Heat the neutral oil in a skillet and sear the salmon cubes on all sides until just cooked and golden. Remove and set aside.
  • In the same pan, melt the butter with a little more oil and soften the minced shallot and garlic. Stir in the chopped sun-dried tomatoes and their oil.
  • Deglaze with the white wine, then stir in the room-temperature heavy cream and let it warm into a creamy sauce. Return the salmon to the pan to coat and finish with fresh parsley.
  • Mashed potatoes: boil the potatoes with the whole garlic cloves until tender. Drain, then mash with the melted butter and milk or cream; season with salt to taste.
  • Serve the creamy salmon over the garlic mashed potatoes.

A no-fuss dinner; the creator pinned the full written instructions in the post comments, and the method here follows the ingredient list and the video. From Ben Chelin on Instagram.

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 400g pasta
  • 350g silken tofu
  • 70g sun-dried tomatoes
  • 200g roasted red peppers
  • 3 garlic cloves
  • 6 basil leaves
  • 1 cup pasta water
  • 1/4 cup nutritional yeast (nooch)
  • 1/2 tsp red pepper flakes
  • 1/2 tsp smoked paprika
  • 4 tbsp tomato paste

Directions

  • Cook the pasta in salted boiling water according to package instructions, until al dente. Before draining, reserve 1 cup of the pasta water.
  • To a blender, add all of the ingredients except the pasta. Blend until smooth and creamy.
  • Transfer the sauce to a pot and warm it up over medium heat, stirring occasionally.
  • Add the pasta to the pot and toss to coat. Add a splash of pasta water if needed. Serve with your favorite cheese on top (she uses stracciatella).

A saucy, no-chop weeknight pasta that comes together in under 30 minutes; the silken tofu and nutritional yeast make it creamy and protein-packed (vegan). From Petra Atanasova (Sunglow Kitchen) on Instagram.

September 27, 2026 Leave a comment In Pastas & Breads, To Try, Weeknight Meals

Ingredients

  • 150 g fresh or frozen udon noodles
  • 100 g Spam, diced
  • 2 egg yolks (plus 1 extra for serving, optional)
  • 30 g Parmesan cheese, grated
  • ½ Tbsp white miso paste
  • Freshly cracked black pepper
  • 1 shallot, finely chopped (optional)
  • 1 clove garlic, minced (optional)
  • 50 ml reserved udon noodle water

Directions

  • Heat a non-stick pan over medium. Add the diced Spam and cook until golden and crispy on all sides. Remove and set aside.
  • In a small bowl, whisk together the egg yolks, Parmesan, black pepper, and miso paste until smooth. Set aside.
  • In the same pan, sauté the shallot and garlic (if using) until fragrant and softened, then remove from the heat.
  • Cook the udon in unsalted water according to package instructions. Reserve 50 ml of the noodle water before draining.
  • Add the hot udon and reserved water back to the pan. Off the heat, stir in the carbonara sauce, mixing continuously until creamy and emulsified.
  • Plate the noodles, top with the crispy Spam, and add an extra egg yolk on top if you like.

Recipe from Verna Gao; shared by vernahungrybanana on Instagram.

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