Weekend Cooking: 10 Easy Comfort Food Recipes

Finally, it’s the weekend! Five straight days of takeout may have been fun while it lasted, but it’s time for some hot, home-cooked meals tonight! What are you whipping up for the family? Well, let me tell you, a variety of your favorite comfort foods will surely hit the spot!

Dig into all of your favorite dishes this weekend with these easy-to-cook recipes– whether you’re in the mood for something warm, meaty, or over-the-top cheesy, you’re sure to find what you’re craving!


Breakfast Burgers

Dreaming of eating burgers for breakfast? Now the dream has become a reality!

What You’ll Need:

  • 1 1/2 pounds 80/20 ground beef
  • Kosher salt and freshly ground black pepper
  • 8 slices bacon
  • 4 slices Cheddar or American cheese
  • 4 soft hamburger buns, split
  • 4 tablespoons unsalted butter, melted
  • 4 large eggs
  • 1/3 cup spicy ketchup

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Shape the beef into 4 patties. Sprinkle the outside of the beef patties generously with salt and pepper and set aside.
  3. Lay the bacon in a large nonstick skillet and cook over medium heat until brown and crispy. Transfer to a paper-towel-lined plate to drain the oil. Reserve about 1 tablespoon of the bacon drippings and increase the heat to medium-high.
  4. Add the burgers to the skillet and cook until well browned on the outside and medium-rare on the inside. Transfer the cooked burgers to a rimmed baking sheet and top each with a slice of cheese. Brush the buns with the melted butter and put on a second baking sheet buttered side-up. Bake until the cheese melts and the buns are lightly toasted.
  5. Wipe out the skillet and heat 1 tablespoon of the reserved bacon drippings over medium-high heat. Break the eggs into the skillet and cook until the whites are cooked. Season it with salt and pepper.
  6. Put a burger patty on the bottom buns and top each with 2 slices of bacon and a fried egg. Spread the top bun with some of the spicy ketchup and put it on top of the burger.

Macaroni and Cheese

Anything over-the-top cheesy is always a winner! Good thing it’s easy to make too!

What You’ll Need:

3 cups uncooked elbow macaroni
1 package (16 ounces) Velveeta, cubed
2 cups shredded Mexican cheese blend
2 cups shredded white cheddar cheese
1-3/4 cups whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten

Directions:

  1. Cook macaroni according to package directions for al dente and drain. Transfer to a greased 5-quart slow cooker and stir in remaining ingredients.
  2. Cook covered on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Chicken Noodle Soup

Are you craving something warm to eat these last few days of winter? Here’s something that’ll hit the spot!

What You’ll Need:

  • 5 medium carrots, peeled
  • 5 large stalks celery, trimmed
  • 1 large yellow onion, peeled and halved
  • 3 pounds chicken leg quarters (about 4 legs)
  • 10 whole black peppercorns
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 bay leaf
  • 4 sprigs flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 4 ounces wide egg noodles (about 4 cups)

Directions:

  1. Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme, and bay leaf to a large stockpot. Separate the parsley leaves from the stems, reserve the leaves, and add the parsley stems to the pot. Cover with 3 quarts of water. Bring to a boil, then reduce to a simmer. Simmer until the broth is golden and the chicken is cooked well for about 40 to 50 minutes.
  2. Use tongs to remove the chicken from the pot and put them in a large bowl to cool. Strain the stock through a fine-mesh sieve into a large bowl or another container. Wipe out the stockpot and pour the strained broth back into the pot.
  3. Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender.
  4. Bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, then drain and reserve.
  5. Remove the skin and tear the chicken meat into bite-size pieces. Add the chicken meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

Traditional Meat Loaf

Meatloaf tastes better when you’re with the people you love. Make this school lunch classic your traditional weekend dinner dish with the fam, and share fun and heartwarming memories ’round the table while you’re at it!

What You’ll Need:

  • 3 slices bread
  • 1 large egg, lightly beaten
  • 2/3 cup 2% milk
  • 1 cup shredded cheddar cheese
  • 1 medium onion, finely chopped
  • 1/2 cup finely shredded carrot
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef

For the glaze:

  • 1/4 cup packed brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon prepared mustard

Directions:

  1. preheat oven to 350°. Tear bread into 2-inch pieces and place in a blender. Cover and pulse to form coarse crumbs, then transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt, and pepper. Add beef and mix lightly but thoroughly. Transfer to a greased 9×5-inch loaf pan.
  2. In a small bowl, mix glaze ingredients and spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let it stand for 10 minutes before slicing.

Light Tuna Casserole

Satisfy your family’s craving for comfort food without all that fat! This mild, homemade tuna casserole beats any fast-food takeout, for sure!

What You’ll Need:

  • 1 package (7 ounces) elbow macaroni
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded reduced-fat cheddar cheese
  • 1 cup fat-free milk
  • 1 can (5 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons diced pimientos
  • 3 teaspoons dried minced onion
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/3 cup crushed cornflakes

Directions:

  1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain the macaroni and add to the tuna mixture. Mix well.
  2. Transfer to a 2-quart baking dish coated with cooking spray and sprinkle with cornflakes. Bake it uncovered at 350° for 25-30 minutes or until bubbly.

Buffalo Wings

A feast isn’t complete without some flaming hot wings! This buffalo-style recipe is a crowd-favorite, and it can easily be your family’s go-to, too!

What You’ll Need:

  • 2 cups all-purpose flour
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon fine salt
  • Vegetable oil, for frying
  • 2 pounds chicken wings, split at the joint, wingtips removed and discarded
  • 1/2 cup unsalted butter, melted
  • 1/4 cup hot sauce, or to taste
  • 2 tablespoons fresh lemon juice

For the Blue Cheese Dressing:

  • 1 cup mayonnaise
  • 1/2 cup half-and-half
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
  • Kosher salt and freshly ground black pepper
  • Celery sticks, for serving
  • Carrot sticks, for serving

Directions:

  1. For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil. Whisk together the flour, cayenne, and salt in a large bowl.
  2. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
  3. Combine the butter, hot sauce, and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture and transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally until they are crispy and have absorbed most of the sauce.
  4. For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire, and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste.

Pot Roast

Pot roast recipes are always part of everyone’s comfort food list, and it helps that they’re so easy to make! Is the long wait worth it? Try this delicious recipe and see for yourself!

What You’ll Need:

  • 1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
  • 2 teaspoons pepper
  • 2 teaspoons salt, divided
  • 2 tablespoons canola oil
  • 2 medium onions, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine or reduced-sodium beef broth
  • 2 cups reduced-sodium beef broth
  • 1 pound small red potatoes, quartered
  • 4 medium parsnips, peeled and cut into 2-inch pieces
  • 6 medium carrots, cut into 2-inch pieces
  • 1 tablespoon red wine vinegar
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste

Directions:

  1. preheat oven to 325°. Pat roast dry with a paper towel and tie at 2-inch intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides and remove from pan.
  2. Add onions, celery, and 1/2 teaspoon salt to the same pan. Cook and stir over medium heat until onions are browned. Add garlic, tomato paste, thyme, and bay leaves, and cook and stir 1 minute longer.
  3. Add wine, stirring to loosen browned bits from the pan. Stir in broth and return roast to pan. Arrange potatoes, parsnips, and carrots around the roast. Bring to a boil. Bake, covered until meat is fork-tender.
  4. Remove roast and vegetables from the pan and keep warm. Discard bay leaves and skim fat from cooking juices. On the stovetop, bring juices to a boil and cook until liquid is reduced by half (about 1-1/2 cups). Stir in vinegar and parsley and season with salt and pepper to taste. Remove string from the roast. Serve with vegetables and sauce.

Sloppy Joes

Are you getting tired of eating the same old burger? Spice things up with some easy Sloppy Joes and make your weekend dinner interesting (and nostalgic!).

What You’ll Need:

  • 1-1/2 pounds ground beef
  • 1 can (10 ounces) diced tomatoes and green chiles, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon spicy brown mustard
  • 1/4 teaspoon salt
  • 6 sandwich buns, split
  • Fresh arugula, optional

Directions:

  1. In a large skillet, cook beef over medium heat until no longer pink and drain. Stir in the tomatoes, tomato paste, ketchup, brown sugar, mustard, and salt. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Serve on buns and top meat with arugula.

Roast Chicken

Who doesn’t love the herby smell of roasted chicken? Comfort food doesn’t always have to be full of unwanted calories, and this roast chicken recipe will give you the flavorful and healthy feast you deserve this weekend!

What You’ll Need:

  • 1 medium fennel bulb
  • 5 large carrots, cut into 1-1/2-inch pieces
  • 1 large white onion, quartered, divided
  • 1 medium lemon
  • 3 garlic cloves, minced
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (4 pounds)
  • 2 garlic cloves
  • 1 cup orange juice

Directions:

  1. preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut the bulb lengthwise into quarters, and cut and remove the core. Cut fennel into 1-inch wedges. Place fennel, carrots, and three of the onion quarters in a shallow roasting pan spreading evenly. Cut the lemon in half and squeeze the juice into a small bowl, reserving the lemon halves. Stir minced garlic, honey, salt, pepper flakes, and pepper into juice.
  2. Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under the skin of the breast; secure skin with toothpicks. Place garlic cloves, lemon halves, and remaining onion inside the chicken cavity. Tuck wings under chicken and tie drumsticks together. Place chicken over vegetables, breast side up. Pour the orange juice over the chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in the thickest part of the thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  3. Remove roasting pan from oven and increase oven setting to 450°. Remove chicken from pan and tent with foil. Let stand 15 minutes before carving. Meanwhile, return the roasting pan to the oven and roast vegetables until vegetables are tender and lightly browned. Using a slotted spoon, remove the vegetables from the pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

Fried Rice

Fancy a complete meal that’s easy to eat? Try this fried rice recipe and take your family to a whole new experience (without even leaving the house!).

What You’ll Need:

  • 8 dried shiitake mushrooms
  • 3 tablespoons peanut oil
  • 2 large eggs, lightly beaten with a pinch of kosher salt
  • 4 scallions (white and green), thinly sliced
  • 1/4 cup minced carrot
  • 1 large clove garlic, minced
  • Pinch red chile flakes
  • 1 teaspoon minced peeled fresh ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 3 cups cooked long-grain rice
  • 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken
  • 1/2 cup frozen peas, defrosted in a strainer at room temperature

Directions:

  1. Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters and set aside. Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat and swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1 inch pieces.
  2. Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through. Serve immediately.

Social Media Post:

Five straight days of take-out food?🤔 You know the weekend deserves a spread of home-cooked meals🍽– and a whole lot more!😍

Dig into all of your favorite comfort dishes😋 this weekend with these easy-to-cook recipes!👩‍🍳

📌Click the link to read more➡

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