Here’s What to Cook Every Night This Week (December 11 – 17)

Your easiest grocery run to date

what to cook this week december 11-17: steak, beets and kale on a sheet pan
Photo: Liz Andrew/Styling: Erin McDowell

Grocery shopping is already stressful enough. Holiday crowds are beginning to flood the aisles, your favorite brands are (still) out of stock and don’t even get us started on the prices. If you keep your shopping list short though, it could help quicken your trip and save you a few bucks. Speaking of, this week’s lineup features seven recipes that require ten ingredients or less to come together. Our picks include a ridiculously easy sheet pan steak dinner, a 30-minute winter soup and an essential pasta dish that you likely already have all the components for.

30 Five-Ingredient Recipes That Are Low-Stress and Super Easy to Make

what to cook this week december 11-17: hands chopping carrots
simonkr/Getty Images

Shopping List

6 garlic cloves
Two 1-inch pieces ginger
1 medium onion
1 pound carrots
2 large tomatoes
3 ounces arugula
2 bunches broccolini
1 bunch cilantro
1 bunch kale
1 bunch beets

Four 5- to 6-ounce trout fillets
2 bone-in pork chops, 1 inch thick (1½ to 2 pounds total)
Four 8- to 10-ounce beef tenderloin steaks
6 slices bacon
1 egg
One 4-pound whole chicken

2 sticks unsalted butter
⅔ cup grated Pecorino Romano cheese

12 ounces spaghetti
7 ounces long-grain white rice

Canned and Packaged Goods
32 ounces vegetable or chicken stock
13 ounces coconut milk
Coconut yogurt, for serving
Chipotles in adobo

Pantry Ingredients: extra-virgin olive oil, kosher salt, freshly ground black pepper, dark brown sugar, soy sauce, unseasoned rice vinegar, neutral oil, mirin, sugar, dried Italian herb seasoning, all-purpose flour, apple cider vinegar, flaky salt

Monday: Cacio e Pepe

Even the pickiest eater at your table is no match for this buttery, cheesy staple. The key to infusing every crumb with the sharp bite of Pecorino is mashing it into the butter with olive oil to create a paste, then adding the hot spaghetti and a touch of pasta water to it to make a rich sauce.

Tuesday: Caramelized Black Pepper Trout

Because salmon is only so exciting after the 100th time. If you can’t source trout, feel free to substitute mackerel or bluefish. If you’re not feeling seafood, swap it for chicken thighs, tofu, winter squash or even Brussels sprouts—the sweet, zingy sauce will taste divine on just about anything.

Wednesday: Ginger Pork Chops

Inspired by Japanese buta no shogayaki, a thin-sliced ginger pork dish, this recipe is proof that your pantry is the key to a drool-worthy marinade. Humble soy sauce, mirin and sugar do most of the heavy lifting, along with freshly grated ginger. Serve with fluffy white rice and a cold, crunchy vegetable side.

Thursday: One-Pan Steak with Beets and Crispy Kale

Never let the prospect of cooking steaks intimidate you again. They brown to perfection under the broiler in six minutes flat. Nestled next to kale and beets, the meat will turn out medium rare while the produce will be tender and beautifully crisped.

Friday: Instant Pot Carrot Ginger Soup

With the help of a pressure cooker, you can have from-scratch soup for eight on the table in a mere 30 minutes. Better yet, this winter gem only requires nine ingredients—including salt and pepper. Crown your bowl with a swirl of coconut yogurt and a flourish of cilantro for good measure.

Saturday: BLT Galette

In a world of pumpkin and pecan confections, be a savory pie (namely one loaded with bacon). Want to make this sandwich-inspired, Insta-worthy beauty even easier? Use store-bought pie crust instead of making your own—we won’t judge.

Sunday: Whole Roasted Chipotle Chicken

Canned chipotles in adobo star in this four-ingredient miracle that demands minimal hands-on work from the chef. Pro-tip: Place the bird uncovered in the fridge for a few hours to dry out the skin. This will help turn it shatteringly crisp once it’s cooked.

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...