Copycat Cravings: Delicious & Easy Recipes for Every Night of the Week
Tired of expensive takeout and restaurant meals? Craving your favorite dishes but want to save money and control the ingredients? Look no further! This week-long copycat recipe plan will bring your favorite restaurant flavors right to your kitchen. From fast food favorites to popular chain restaurant entrees, these recipes are designed to be easy, accessible, and incredibly delicious. Get ready to impress your family and friends with these restaurant-quality meals made in the comfort of your own home.
## Why Copycat Recipes?
Copycat recipes offer numerous benefits:
* **Save Money:** Recreate your favorite restaurant dishes for a fraction of the cost.
* **Control Ingredients:** Choose healthier, fresher ingredients and avoid unwanted additives or allergens.
* **Customize Flavors:** Adjust the seasonings and spices to perfectly suit your taste.
* **Learn New Skills:** Improve your cooking skills and expand your culinary repertoire.
* **Enjoy Restaurant Quality at Home:** Indulge in your favorite flavors without leaving the house.
## Your Week of Delicious Copycat Recipes
Here’s a detailed plan for a week of delectable copycat meals. Each recipe includes step-by-step instructions, ingredient lists, and helpful tips for success.
### Monday: Copycat Panera Broccoli Cheddar Soup
Start the week with a comforting and creamy classic. This copycat Panera Broccoli Cheddar Soup is perfect for a chilly evening.
**Ingredients:**
* 4 tablespoons butter
* 1/2 cup finely chopped yellow onion
* 1/4 cup all-purpose flour
* 4 cups chicken broth
* 2 cups milk (whole or 2%)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg
* 4 cups broccoli florets, chopped
* 2 cups shredded sharp cheddar cheese
* 1/4 cup shredded carrot (optional, for color)
**Instructions:**
1. **Sauté the Onion:** In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. **Make a Roux:** Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup.
3. **Add Broth and Milk:** Gradually whisk in the chicken broth, making sure to break up any lumps. Then, whisk in the milk.
4. **Season the Soup:** Add the salt, pepper, and nutmeg. Bring the soup to a simmer.
5. **Cook the Broccoli:** Add the chopped broccoli florets and shredded carrot (if using) to the soup. Simmer until the broccoli is tender, about 10-15 minutes.
6. **Melt the Cheese:** Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until it is melted and smooth. Be careful not to boil the soup, as this can cause the cheese to separate.
7. **Blend (Optional):** For a smoother soup, use an immersion blender to blend a portion of the soup. Be careful when blending hot liquids.
8. **Serve:** Ladle the soup into bowls and serve immediately. Garnish with extra shredded cheese, croutons, or a dollop of sour cream, if desired.
**Tips:**
* Use sharp cheddar cheese for the best flavor.
* Don’t overcook the broccoli, as it will become mushy.
* For a richer soup, use heavy cream instead of milk.
* If the soup is too thick, add more chicken broth or milk.
* If the soup is too thin, simmer it for a few more minutes to allow it to thicken.
### Tuesday: Copycat Chipotle Chicken Burrito Bowl
Tuesdays are for tacos (or burrito bowls!). This copycat Chipotle Chicken Burrito Bowl is packed with flavor and customizable to your liking.
**Ingredients:**
* **Chicken:**
* 1.5 lbs boneless, skinless chicken thighs or breasts
* 2 tablespoons olive oil
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/4 teaspoon cayenne pepper (optional, for heat)
* Salt and pepper to taste
* **Rice:**
* 1 cup long-grain white rice
* 2 cups water
* 1 tablespoon lime juice
* 1/4 cup chopped cilantro
* Salt to taste
* **Black Beans:**
* 1 (15-ounce) can black beans, rinsed and drained
* 1/4 cup chopped onion
* 1 clove garlic, minced
* 1 tablespoon olive oil
* 1/2 teaspoon cumin
* Salt and pepper to taste
* **Salsa:**
* Your favorite salsa (store-bought or homemade)
* **Toppings:**
* Shredded lettuce
* Diced tomatoes
* Guacamole
* Sour cream
* Shredded cheese
**Instructions:**
1. **Prepare the Chicken:** In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the mixture all over the chicken. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. **Cook the Chicken:** Grill the chicken over medium heat until cooked through, about 5-7 minutes per side. Alternatively, you can bake the chicken in a preheated oven at 400°F (200°C) for 20-25 minutes. Once cooked, let the chicken rest for a few minutes before dicing or shredding it.
3. **Cook the Rice:** Rinse the rice until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff with a fork and stir in the lime juice, cilantro, and salt.
4. **Prepare the Black Beans:** In a small saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cumin and cook for 1 minute more. Add the rinsed and drained black beans, salt, and pepper. Heat through, stirring occasionally.
5. **Assemble the Bowls:** Divide the rice, chicken, black beans, salsa, and desired toppings among bowls. Serve immediately.
**Tips:**
* For extra flavor, marinate the chicken overnight.
* Use a rice cooker for perfectly cooked rice every time.
* Customize the toppings to your liking. Corn salsa, pico de gallo, and roasted vegetables are all great additions.
* Make your own guacamole for a fresher, more flavorful topping.
### Wednesday: Copycat Olive Garden Breadsticks
Mid-week deserves a little indulgence! These copycat Olive Garden Breadsticks are soft, buttery, and perfect for dipping in soup or pasta sauce.
**Ingredients:**
* 1 cup warm water (105-115°F)
* 1 teaspoon sugar
* 2 1/4 teaspoons (1 packet) active dry yeast
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 2 tablespoons olive oil, plus more for brushing
* 2 tablespoons butter, melted
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
**Instructions:**
1. **Activate the Yeast:** In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. **Make the Dough:** Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
3. **Let the Dough Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. **Shape the Breadsticks:** Preheat oven to 400°F (200°C). Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces. Roll each piece into a long, thin rope, about 6-8 inches long. Place the breadsticks on a baking sheet lined with parchment paper.
5. **Bake the Breadsticks:** Bake for 12-15 minutes, or until golden brown.
6. **Prepare Garlic Butter:** While the breadsticks are baking, melt the butter and mix in the garlic powder and salt.
7. **Brush with Garlic Butter:** Immediately brush the baked breadsticks with the melted garlic butter. Serve warm.
**Tips:**
* Make sure the water is not too hot, as this can kill the yeast.
* If the dough is too sticky, add a little more flour.
* For extra flavor, sprinkle the breadsticks with Parmesan cheese after brushing with garlic butter.
* Store leftover breadsticks in an airtight container at room temperature.
### Thursday: Copycat Panda Express Orange Chicken
Spice up Thursday with this sweet and tangy copycat Panda Express Orange Chicken. It’s a guaranteed crowd-pleaser!
**Ingredients:**
* **Chicken:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1/2 cup cornstarch
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 egg, beaten
* Vegetable oil, for frying
* **Orange Sauce:**
* 1/2 cup orange juice
* 1/4 cup rice vinegar
* 1/4 cup soy sauce
* 1/4 cup sugar
* 2 tablespoons cornstarch
* 1 tablespoon grated orange zest
* 1 tablespoon minced ginger
* 1 teaspoon minced garlic
* 1/2 teaspoon red pepper flakes (optional, for heat)
**Instructions:**
1. **Prepare the Chicken:** In a bowl, combine the cornstarch, flour, salt, and pepper. In another bowl, beat the egg. Dip each piece of chicken into the egg, then dredge it in the cornstarch mixture, making sure it’s evenly coated.
2. **Fry the Chicken:** Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack to drain.
3. **Make the Orange Sauce:** In a small bowl, whisk together the orange juice, rice vinegar, soy sauce, sugar, and cornstarch. Set aside.
4. **Cook the Sauce:** In a large skillet or wok, heat a little bit of vegetable oil over medium heat. Add the orange zest, ginger, and garlic and cook for 1 minute, or until fragrant. Pour in the orange sauce mixture and bring to a simmer, stirring constantly, until the sauce thickens, about 2-3 minutes. Add the red pepper flakes, if using.
5. **Combine Chicken and Sauce:** Add the fried chicken to the skillet with the orange sauce and toss to coat. Cook for 1-2 minutes more, until the chicken is heated through and the sauce is evenly distributed.
6. **Serve:** Serve immediately over rice. Garnish with sesame seeds and chopped green onions, if desired.
**Tips:**
* Use chicken thighs for a more flavorful and juicy result.
* Don’t overcrowd the pan when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
* Adjust the amount of red pepper flakes to your desired level of spiciness.
* For a thicker sauce, simmer it for a few more minutes.
### Friday: Copycat Pizza Hut Stuffed Crust Pizza
Celebrate the end of the week with a family favorite! This copycat Pizza Hut Stuffed Crust Pizza is surprisingly easy to make at home.
**Ingredients:**
* **Pizza Dough:**
* 1 cup warm water (105-115°F)
* 1 teaspoon sugar
* 2 1/4 teaspoons (1 packet) active dry yeast
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 2 tablespoons olive oil
* **Crust Stuffing:**
* 16 mozzarella cheese sticks, cut in half
* **Pizza Sauce:**
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* **Toppings:**
* Shredded mozzarella cheese
* Your favorite pizza toppings (pepperoni, sausage, vegetables, etc.)
**Instructions:**
1. **Make the Pizza Dough:** In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
2. **Let the Dough Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
3. **Prepare the Pizza Sauce:** In a medium bowl, combine the tomato sauce, oregano, basil, garlic powder, salt, and pepper. Set aside.
4. **Assemble the Pizza:** Preheat oven to 450°F (230°C). Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large circle, about 14-16 inches in diameter. Transfer the dough to a pizza pan or baking sheet lined with parchment paper.
5. **Stuff the Crust:** Arrange the mozzarella cheese stick halves around the edge of the dough, leaving about 1 inch of dough uncovered. Fold the edge of the dough over the cheese sticks, pressing to seal. This will create the stuffed crust.
6. **Add Sauce and Toppings:** Spread the pizza sauce evenly over the dough. Sprinkle with shredded mozzarella cheese and your favorite pizza toppings.
7. **Bake the Pizza:** Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let the pizza cool for a few minutes before slicing and serving.
**Tips:**
* Use high-quality mozzarella cheese for the best flavor.
* Don’t overfill the crust with cheese, as it will melt and leak out.
* Get creative with your toppings and customize the pizza to your liking.
* For a crispier crust, preheat the pizza pan in the oven before placing the dough on it.
### Saturday: Copycat Starbucks Caramel Frappuccino
Treat yourself to a sweet and refreshing copycat Starbucks Caramel Frappuccino on Saturday afternoon. It’s the perfect pick-me-up!
**Ingredients:**
* 1 cup strong brewed coffee, cooled
* 1/2 cup milk (whole or 2%)
* 2 tablespoons caramel syrup
* 2 tablespoons sugar
* 2 cups ice
* Whipped cream, for topping
* Caramel drizzle, for topping
**Instructions:**
1. **Combine Ingredients:** In a blender, combine the cooled coffee, milk, caramel syrup, sugar, and ice.
2. **Blend:** Blend until smooth and creamy.
3. **Serve:** Pour the frappuccino into a glass. Top with whipped cream and caramel drizzle. Serve immediately.
**Tips:**
* Use strong brewed coffee for the best flavor.
* Adjust the amount of caramel syrup and sugar to your liking.
* For a thicker frappuccino, use more ice.
* Add a pinch of salt to enhance the caramel flavor.
* You can also add a shot of espresso for an extra caffeine boost.
### Sunday: Copycat KFC Fried Chicken
End the week with a crispy and delicious copycat KFC Fried Chicken feast! This recipe captures the iconic flavors of the Colonel’s secret recipe.
**Ingredients:**
* 2 lbs chicken pieces (drumsticks, thighs, wings, breasts)
* **Brine:**
* 4 cups cold water
* 1/4 cup salt
* 1 tablespoon sugar
* 1 teaspoon black pepper
* **Breading:**
* 2 cups all-purpose flour
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 teaspoon dried thyme
* 1 teaspoon ground ginger
* 1/2 teaspoon white pepper
* 1/2 teaspoon celery salt
* 1/4 teaspoon ground mustard
* 1/4 teaspoon black pepper
* 1 teaspoon salt
* 2 large eggs
* 1/2 cup milk
* Vegetable oil, for frying
**Instructions:**
1. **Brine the Chicken:** In a large bowl, combine the cold water, salt, sugar, and black pepper. Add the chicken pieces and make sure they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight. This will help to tenderize the chicken and add flavor.
2. **Prepare the Breading:** In a large bowl, combine the flour, paprika, garlic powder, onion powder, oregano, basil, thyme, ginger, white pepper, celery salt, ground mustard, black pepper, and salt. Mix well.
3. **Prepare the Egg Wash:** In a separate bowl, whisk together the eggs and milk.
4. **Bread the Chicken:** Remove the chicken pieces from the brine and pat them dry with paper towels. Dredge each piece of chicken in the flour mixture, then dip it in the egg wash, and then dredge it again in the flour mixture, making sure it’s evenly coated. Press the breading onto the chicken to help it adhere.
5. **Fry the Chicken:** Heat about 2-3 inches of vegetable oil in a large Dutch oven or deep fryer to 325°F (160°C). Carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry for 15-20 minutes, or until golden brown and cooked through, turning occasionally to ensure even cooking. Remove the chicken with a slotted spoon and place it on a wire rack to drain.
6. **Serve:** Serve the fried chicken immediately. Enjoy with your favorite sides, such as mashed potatoes, coleslaw, and biscuits.
**Tips:**
* Brining the chicken is essential for juicy and flavorful results.
* Use a deep-fry thermometer to maintain the correct oil temperature.
* Don’t overcrowd the pan when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
* For extra crispy chicken, double-dredge it in the flour mixture.
* Let the chicken rest on a wire rack after frying to allow excess oil to drain.
## Enjoy Your Week of Copycat Creations!
This week-long meal plan provides a delicious and budget-friendly alternative to eating out. By recreating your favorite restaurant dishes at home, you can save money, control ingredients, and enjoy restaurant-quality meals without ever leaving the house. Happy cooking!