3 Amazing Recipes for Busy Weeknights
School days are right around the corner and those family dinners are going to be even more difficult to fit in, between extracurriculars, homework, and housekeeping. The MotorWorld | MileOne Autogroup team picked three of their favorite easy weeknight dinners for you to try on those busy weeknights!
Taco Mac and Cheese
Ingredients
- 1 pound ground beef or ground turkey
- 2 boxes Macaroni and Cheese – your preferred brand (boiling water, milk, and butter are usual ingredients)
- 1 can Rotel (seasoned diced tomatoes)
- 1 packet taco seasoning (Usually requires water)
Instructions
- In one pot, prepare the macaroni and cheese
- In a separate pan, brown the ground beef and drain the fat
- Add the taco seasoning (which usually requires water) to the ground beef and stir until combined
- Add the can of Rotel tomatoes to the seasoned meat so they can warm while the taco meat simmers
- Once done, add the cooked macaroni and cheese to the meat mixture. Stir until combined and enjoy!
Baked Hawaiian Sandwiches
Ingredients
- 24 Hawaiian bread rolls (such as King's®), split
- 12 thin slices of honey-cured deli ham, halved
- 12 slices Swiss cheese, halved
- 12 thin slices deli smoked turkey, halved
- 12 thin slices provolone cheese, halved
- ½ cup butter
- ¼ cup white sugar
- ¼ cup dried onion flakes
- 2 tablespoons poppy seeds
- 1 tablespoon honey mustard
Directions
- Place a rack into lower half of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
- Melt butter in a saucepan over low heat; stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smooth and sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
- Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.
Japanese Chicken Katsu
Ingredients
Chicken:
- 2 chicken breast skinless boneless
- 5 tablespoon all purpose flour
- 2 large eggs beaten
- 1 ½ -2 cups panko breadcrumbs
- 1 cup vegetable oil or any neutral oil that can withstand a high smoke point
- Salt
- Black Pepper
Chicken Katsu Sauce:
- 3 tbsp Oyster Sauce
- 2 tbsp ketchup
- 5 teaspoon Worcestershire sauce
- 2 ¼ tsp white granulated sugar
Instructions
Chicken:
- Start by butterflying your chicken breasts by vertically slicing one side, only until you can open halfway - spreading the “wings” apart. Do not slice all the way.
- Lay a piece of plastic wrap to cover the butterflied chicken breast.
- Using the back and side of your knife, tenderize the chicken breasts until it’s 1-25-1.5 cm thick. This is important for an evenly cooked chicken.
- Remove the plastic wrap.
- Season each breast on both sides with salt and black pepper.
- Dredge each seasoned breast in all-purpose flour until it is well coated. Then generously dredge in beaten egg and lastly panko breadcrumbs
- In a pan or wok, heat your oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready
- Fry each breast one at a time. Fry until golden brown, about 2-3 minutes per side. Do not move the chicken around you to allow for an even fry.
- Transfer fried chicken katsu to a cooling rack or paper towel-lined plate. Allow this to cool a bit for a few minutes before enjoying it with homemade Katsu sauce.
Chicken Katsu Sauce
- In a small bowl add your sauce ingredients and whisk together until well combined. It is now ready to serve with your chicken katsu.
Let us know if you try any of these amazing recipes for your next weeknight family dinner. Need to upgrade your vehicle before the back-to-school season is in full swing? Contact the MotorWorld | MileOne Autogroup team today. Our inventory is full of models with the latest in safety, technology, efficiency, and cargo space.