Here’s What to Cook Every Night This Week (April 18 – 24)

With Easter and Passover in the rearview, we’re experiencing a bit of a cooking hangover. So this week, we’re not making anything that takes more than 30 minutes to prepare. Read on for seven dinner recipes that come together in a flash with minimal fuss, from crowd-pleasing tacos to takeout-inspired skillets. (There’s even one high-protein vegetarian recipe that only requires 15 minutes of prep and not a second of cooking.)

40 Quick Summer Dinners You Can Make in 30 Minutes or Less

what to cook every night this week april 18 24 shopping list
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Shopping List

1 celery stalk
2 lemons
3 tomatoes
1 pint cherry tomatoes
2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
12 garlic cloves
1 small white onion
3 medium sweet potatoes
4 limes
4 avocados
1 yellow onion
9 ounces romaine lettuce
1 jicama
1 small mango
1 jalapeño
12 ounces Brussel sprouts
1 shallot
2 bunches scallions
1 bunch basil
2 bunches kale
3 bunches cilantro

4 boneless, skinless chicken breasts
12 ounces top round of beef
1 pound shrimp

5 ounces Greek yogurt
6 ounces fresh mozzarella cheese
1 Parmesan cheese rind
1 stick unsalted butter
4 ounces Romano cheese

8 slices bread
12 ounces spaghetti
One 13-ounce package cheese tortellini
12 corn tortillas
8 ounces orecchiette pasta

Canned and Packaged Goods
One 15-ounce can chickpeas
Pickled pepperoncini or jalapeños
9 ounces basil pesto
Two 32-ounce cartons chicken stock
Sesame seeds
Pickled onions

Pantry Ingredients: mayonnaise, mustard (spicy brown preferred), kosher salt, freshly ground black pepper, crushed red pepper flakes, flaky salt, extra-virgin olive oil, balsamic vinegar, peanut oil (or other neutral oil), soy sauce, rice wine vinegar, chili powder, ground cumin, garlic powder, cayenne pepper, grapeseed oil

Monday: Smashed Chickpea Salad Sandwich

Unlike potato or chicken salad, this plant-based powerhouse starts with precooked chickpeas, so you won’t have to turn on the stove or oven to prepare it—just the toaster.

Tuesday: Baked Caprese Chicken Skillet

This kid-friendly mélange of spaghetti, pesto chicken and gooey mozzarella is only 30 minutes away. Up the veggie ante by adding zucchini or corn to the roasted tomatoes.

Wednesday: Cheater’s Tortellini In Brodo

Twenty minutes, five ingredients, one pot. In the words of Ina Garten, how easy is that? The secret to the broth’s rich, savory flavor is a Parmesan rind.

Thursday: 15-minute Skillet Pepper Steak

Plate it atop steamed white rice, use it as sandwich filling or serve it on a bed of greens—the skillet is your oyster.

Friday: Spicy Sweet Potato Tacos

Put down the peeler and step away from the sink: The spuds can be grated with their skins on. Pop them in a food processor equipped with a grater attachment if you’re feeling extra lazy.

Saturday: Shrimp Fajita Salad With Avocado Cilantro Dressing

Substitute extra-virgin olive oil for yogurt to make the dressing vegan and dairy free. (And feel free to make a second batch to drizzle over grilled chicken, salmon, tortilla chips or steak.)

Sunday: Salty, Spicy And Bright Brussels Sprouts Pasta

Brussel sprouts only seem time-consuming to prepare because you’re always roasting them. Slicing them into thin ribbons allows them to be sautéed in minutes on the stove.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...