Weeknight Meals

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

Ingredients

  • 2 tablespoons olive oil, plus more if needed
  • 1 pound ground beef
  • 1/4 cup finely chopped onion
  • 4 ounces diced green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 10 corn tortillas
  • 1 cup refried beans (optional)
  • 1 cup shredded Cheddar cheese
  • Toppings: cilantro, sour cream, salsa, guacamole or hot sauce (optional)

Directions

  • Preheat the oven to 425F (220C). Line a rimmed baking sheet with foil or parchment and lightly coat with 1 tablespoon olive oil.
  • Combine beef, onion, green chiles, chili powder, cumin, garlic powder, and salt in a medium bowl and mix until well incorporated.
  • Wrap the tortillas in a damp paper towel and microwave just until softened, about 30 seconds.
  • Spread about 3 tablespoons beef mixture over half of a tortilla in a very thin layer that reaches the edges. Spread about 1 tablespoon beans on the other half. Sprinkle all over with about 2 tablespoons cheese. Fold in half to make a taco and place on the baking sheet. Repeat with the remaining tortillas, meat, and cheese. Brush the tops with the remaining oil.
  • Bake, flipping halfway through, until lightly browned, toasted, and crisp around the edges, 30 to 35 minutes. Serve with the desired toppings.

From Allrecipes on Instagram. Recipe by @nicolemcmom.

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

Ingredients

  • 4 cod loins or fillets (about 150g each), or any flaky white fish
  • Large pinch of saffron threads
  • Vegetable or coconut oil
  • 1 onion, finely chopped
  • 4 garlic cloves, very thinly sliced
  • 2 x 400g tins good-quality coconut milk (minimum 70% coconut extract)
  • 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 2 stock cubes or pots (vegetable or chicken)
  • Small handful of flat-leaf parsley, finely chopped
  • Chilli oil, for drizzling (optional)
  • Lemon wedges (optional)

Directions

  • Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This both seasons the cod and firms up its flesh, making it less likely to fall apart while poaching.
  • Place the saffron threads in a small bowl and add 1 tbsp of boiling water. Let it steep while you get started on the base of the broth.
  • Heat a tablespoon or two of oil in a medium saucepan or saute pan over medium heat.
  • Add the onion, season with salt and cook, stirring occasionally, for 10 minutes, or until soft and just turning golden.
  • Add the garlic and cook, stirring often, for 1 minute, then add the coconut milk, saffron water, ground coriander, ground turmeric and stock cubes. Season with salt and pepper and stir to combine.
  • Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pan and simmer for 20 minutes.
  • Carefully lower the cod fillets into the broth, then cover and cook over low heat for 5 to 8 minutes, depending on thickness. They are ready when the flesh flakes when gently pressed.
  • To serve, transfer the fish to shallow bowls and ladle over the coconut broth. Scatter with chopped parsley and, if you like, a drizzle of chilli oil. Great with plain rice to soak up the broth, steamed veg on the side and lemon wedges.

From Zena's Kitchen, shared on Instagram.

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

Ingredients

  • 1/2 lb thin pork slices
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • Optional: scallions, egg yolk, blowtorch for caramelization

Directions

  • Mix the soy sauce, mirin, garlic, sake and brown sugar. Simmer 2 minutes, then set aside.
  • Lightly brown the pork in a pan on both sides, then remove.
  • Pour in the sauce and bring to a simmer. Once glossy, re-add the pork and cook until the sauce sticks.
  • Serve over rice. Garnish as desired.

From Mitchell on Instagram.

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

Ingredients

  • 2 lb mini Yukon gold potatoes
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 2 tsp shawarma seasoning
  • 2 tsp Vegeta
  • 2 tbsp minced garlic
  • 3 tbsp grated Parmesan

Garnishes

  • Balsamic glaze
  • Grated Parmesan
  • Fresh chopped rosemary and thyme

Yogurt Horseradish Dipping Sauce

  • 3/4 cup plain Greek yogurt
  • 2 tbsp prepared horseradish
  • 1 tbsp olive oil
  • 2 tbsp capers with juice
  • 1 tbsp fresh chopped rosemary and thyme
  • 1 tbsp hot sauce
  • 1 tsp shawarma seasoning
  • Salt and pepper to taste

Directions

  • Wash and pat dry the potatoes, then toss in a large bowl with the olive oil and Greek yogurt until well coated.
  • Season with the shawarma seasoning and Vegeta, then add the garlic and Parmesan and toss again.
  • Spread the potatoes in one layer in the air fryer. Top with a little more shawarma seasoning and Parmesan, then air fry at 375°F for 25 minutes until fully cooked.
  • Garnish with balsamic glaze, more Parmesan, and fresh rosemary and thyme.
  • For the dipping sauce, whisk all sauce ingredients together. Store in the fridge for up to two weeks.

From Frank Campanella (culinarylion) on Instagram.

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

Ingredients

  • 2 tbsp salted butter
  • 2 large onions, thinly sliced
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1 tbsp balsamic
  • 1/4 cup dry white wine
  • 1/2 lb rigatoni mezzi
  • 1 tbsp Worcestershire sauce
  • 1 (32 oz) container beef bone broth (about 4 cups)
  • 1 (5.3 oz) package Gruyère (Le Gruyère AOP), shredded
  • 1/4 cup heavy cream

Directions

  • Melt the butter with the olive oil and caramelize the onions low and slow until deep golden (this is the hardest part).
  • Add the garlic, thyme, balsamic, and white wine; cook until the wine reduces.
  • Add the rigatoni, Worcestershire, and beef bone broth. Simmer, stirring, until the noodles cook in the broth and it reduces to a sauce.
  • Stir in the heavy cream and a generous amount of shredded Gruyère until melted and creamy. Serve.

From MacKenzie Smith (grilledcheesesocial) on Instagram.

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

Ingredients

  • 40 g tofu skin (yuba), rolled and cut into noodles
  • 1 lb lean ground beef (or turkey/chicken)
  • Garlic, minced
  • Mushrooms, sliced
  • Cumin
  • Black pepper
  • Soy sauce (a splash)
  • 1 tbsp chilli oil (adjust to taste)
  • 1 tbsp Chinese bean paste (adjust to taste)
  • Scallions, chopped
  • Cilantro, chopped

Directions

  • Roll up the tofu skin and cut into noodles of desired thickness (shred by hand for thinner noodles).
  • In a hot pan, add the garlic, mushrooms, and ground beef and cook through.
  • Season with cumin, pepper, a splash of soy sauce, the chilli oil, and the Chinese bean paste (adjust the bean paste and chilli oil to your liking).
  • Add the tofu noodles back in and toss to combine.
  • Top with a generous amount of chopped scallions and cilantro. Enjoy!

From Rice Zhang on Instagram.

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

Ingredients

  • 70g lean ground pork
  • 1 small tomato, sliced
  • 1/2 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 small sayote (chayote), cut into matchsticks
  • 1-2 tsp oyster sauce
  • 1 tsp fish sauce
  • 1/4 cup water
  • salt, to taste
  • pepper, to taste

Directions

  • Prep the sayote: peel and cut it into matchsticks (rubbing the cut ends together first helps release the sap that otherwise makes your hands sticky).
  • Brown the ground pork in a pan, then push it to the sides.
  • Add the tomato and onion and cook until soft, then mix in the garlic.
  • Add the sayote along with the oyster sauce and fish sauce.
  • Pour in the water, cover, and simmer until the sayote reaches your preferred texture, stirring occasionally so it doesn't stick to the bottom.
  • Taste, adjust the seasoning with salt and pepper, and serve over rice.

Ready in about 20 minutes; written for 1 serving, so scale up as needed. Method transcribed from the video. From The Lovey Life on Instagram.

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

Ingredients

  • 2 cups white rice
  • 1 (10.5 oz) can condensed French onion soup, such as Campbell's
  • 2 (10.5 oz) cans condensed beef consommé, such as Campbell's
  • 8 oz baby portobello mushrooms, roughly chopped
  • 1 cup grated Pecorino Romano or Parmesan cheese, divided
  • 1 stick butter, cut into 8 pieces
  • 2 pounds boneless skinless chicken thighs
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon chopped parsley (optional)

Directions

  • Preheat the oven to 350°F (175°C).
  • Stir the rice, French onion soup, beef consommé, and portobello mushrooms together in a 9×13-inch baking dish. Top with 3/4 cup of the cheese and add the butter pieces on top.
  • Season the chicken evenly with the salt, pepper, garlic powder, onion powder, and paprika, and place on top of the cheese and butter. Top with the remaining cheese and cover the dish with foil.
  • Bake for 45 minutes. Uncover and bake until the top is golden brown, the liquid has been absorbed into the rice, and the chicken is cooked through, about 20 more minutes.
  • Sprinkle with fresh parsley if desired.

From Allrecipes on Instagram (recipe by @nicolemcmom, inspired by @melissajorealrecipes).

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

Ingredients

  • 150 g silken tofu
  • 2 eggs
  • 150 g self-raising flour
  • 50 g shredded cheese, plus more for topping
  • 30-50 g bacon
  • 50-70 g corn
  • A handful of spinach
  • 1 tbsp olive oil
  • 1 tsp black pepper
  • Optional: 1 tbsp sweetener

Directions

  • In a bowl, whisk the silken tofu and eggs together well.
  • Add the self-raising flour and combine until incorporated (a few lumps are fine).
  • Add the shredded cheese, bacon, corn, spinach, olive oil and black pepper, and gently fold into the batter.
  • Pour the batter into a muffin pan and top with more cheese.
  • Bake at 200C for about 20-30 minutes, until golden brown and crispy at the edges.
  • Enjoy.

NOTE: Just mix everything in one bowl. From justsooogood on Instagram.

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

Ingredients

  • 3 rice paper sheets
  • 2 eggs
  • 1 cup sauteed lean ground beef (150 g cooked)
  • 1/2 cup shredded mozzarella (56 g)
  • 1/4 cup diced onion (40 g)
  • 1/4 cup diced pickles (35 g)
  • Sesame seeds
  • Paprika
  • Garlic powder
  • Salt and pepper

Directions

  • Mix the filling: ground beef, mozzarella, diced onion and pickles. Season with salt, pepper, paprika and garlic powder.
  • Whisk the eggs.
  • Dip each rice paper sheet for a few seconds until softened, then lay it on a lightly oiled board.
  • Spoon the filling in a line across each sheet and roll it tight, then curl it into a spiral.
  • Brush with the egg wash and sprinkle with sesame seeds.
  • Bake at 400F (205C) for 15-20 minutes until golden.
  • Serve with your favourite burger sauce.

NOTE: Gluten free and ready in under 20 minutes. From Torin Redpath on Instagram, original by @thechefoutwest.

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