#weeknight-dinner
7 viral recipes tagged #weeknight-dinner.
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日式炸鸡排
Chicken katsu is the Japanese take on a breaded, deep-fried cutlet: chicken breast pounded thin, coated in airy panko, and fried until shatteringly crisp and deep golden. The crust stays light and craggy rather than dense while the meat inside stays juicy, and a tangy-sweet tonkatsu sauce ties it all together. Butterflying the breast into thin cutlets is the key move, because it lets the chicken cook through in the few minutes it takes the panko to turn a rich gold.
japanesemain-coursefried -
鸡肉米饭焗菜
This chicken and rice casserole bakes everything in one dish: seasoned thigh pieces and long-grain rice cook together in a homemade cheddar cream sauce instead of canned soup. The result is tender, juicy chicken over fluffy, savory rice with a bubbling golden top. Baking it covered lets the rice steam evenly, so every grain cooks through without a single stir.
comfort-foodcasseroleamerican -
薯饼焗菜（Tater Tot Casserole）
This is the classic Midwestern hotdish: seasoned ground beef and vegetables bound in a creamy, cheesy sauce, crowned with a full layer of tater tots that bake up golden and crisp on top while staying tender against the filling. Baking uncovered at a high temperature is the whole trick, since it lets the tots brown and crackle instead of steaming into mush. It is honest, budget-friendly comfort food that comes together in one skillet and one baking dish.
americancasserolecomfort-food -
塔可焗菜
This Taco Casserole layers seasoned ground beef, black beans, and sweet corn with red enchilada sauce, soft corn tortillas, and two melty cheeses, then finishes under a shower of crushed tortilla chips for crunch. It bakes into a bubbling, sliceable dinner with all the flavor of taco night and none of the assembly-line fuss. Layering the sauce and resting the casserole before serving keeps every square tidy instead of soupy.
mexicancasseroleground-beef -
三文鱼饼
Crisp-edged, tender-centered salmon patties built from budget-friendly canned salmon, crushed saltines, and a mayo-Dijon binder that keeps them moist without turning gummy. A quick chill sets the mix so they fry up golden and hold their shape, while lemon, onion, and Old Bay keep the flavor bright and savory rather than fishy. They come together in one bowl and one skillet, which makes them a genuine weeknight staple.
seafoodweeknight-dinnerbudget-friendly -
索尔兹伯里牛排
Salisbury steak is a diner classic: seasoned ground-beef patties seared until deeply browned, then simmered in a glossy onion-and-mushroom gravy until they drink up the flavor. Grating the onion and soaking panko in milk keeps the patties tender rather than dense, while the fond from searing gives the gravy its rich, savory backbone. It comes together in one skillet and tastes like it braised all afternoon.
americanmain-coursecomfort-food -
多汁火鸡汉堡
Lean ground turkey has a reputation for turning out dry and bland, but this version stays genuinely juicy thanks to grated onion, a spoonful of mayonnaise, and a panko binder that traps moisture as the patties cook. A quick sear builds a savory browned crust while the inside stays tender, and a hit of Worcestershire, Dijon, and smoked paprika gives every bite real depth. Cook just to 165°F, rest a couple of minutes, and pile onto a toasted bun.
americanmain-courseground-turkey