Is it just us, or has that post-holiday fog still not fully lifted? Needless to say, we’ve been feeling supremely lazy in the kitchen. Luckily, we found seven dinners to cook this week that are decidedly simple and just right for nights when you just can’t even. Our favorites range from rotisserie chicken ramen to skillet salad pizza.
Here’s What to Cook Every Night This Week (January 15 – 21)
Ooh, pan-fried cod?
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Published Jan 11, 2024
Photo: Liz Andrew/Styling: Erin McDowell
miniseries/Getty Images
Shopping List
Produce
3 red onions
2 oranges
2 leeks
9 garlic cloves
4 lemons
1 pint sliced mushrooms
3 red bell peppers
One 1-inch piece ginger
2 small heads cauliflower
1 lime
4 ounces arugula
1 pint cherry tomatoes
2 bunches flat-leaf parsley
1 large bunch Swiss chard
1 small bunch basil
1 large bunch curly kale
2 bunches scallions
1 bunch cilantro
Meat
Four 6-ounce cod fillets
5 extra-large eggs
3 cups shredded chicken (or one store-bought rotisserie chicken)
2 pounds boneless, skinless chicken thighs
Dairy
4 ounces grated Parmesan cheese
2 ounces shredded mozzarella cheese
Crème fraîche
Grains
12 ounces spaghetti
20 ounces ramen
Steamed rice, for serving
Canned and Packaged Goods
32 ounces chicken broth
16 ounces beef broth
14 ounces coconut milk
28 ounces chickpeas
10 ounces frozen peas
One 1-pound ball pizza dough
Tahini
Pantry Ingredients: kosher salt, freshly ground black pepper, all-purpose flour, cayenne pepper, extra-virgin olive oil, sriracha, soy sauce, chile garlic sauce, chili powder, ground coriander, red curry paste, crushed red pepper flakes, paprika, ground cumin, ground cinnamon, dried oregano, honey
Tuesday: One-Pot, 15-Minute Pasta Limone
This simple spaghetti is a lifesaver on hectic evenings. (And good news, even picky kids will like it.) You’ll only need eight ingredients—most of which are pantry staples—and 15 minutes to pull it off. If you need more convincing, you’ll also only have one dirty pot to wash after you eat.
Wednesday: Crispy Kale and Egg Skillet for One
Minimal ingredients, cooked in a single pan, ready to serve in ten minutes flat—check, check and check. If you’re cooking for others, this dish is easy to scale up for a crowd. Add leftover ground beef, prosciutto or potatoes to the mix to make it more filling.
Thursday: Rotisserie Chicken Ramen
A zillion times more delicious than the microwave noodles you lived on in college, but not much fussier to prepare. Make the jammy eggs ahead to save even more time before dinner, and pile on the chile garlic sauce to your heart’s content.
Friday: Chickpea and Vegetable Coconut Curry
This Thai-inspired, vegetarian masterpiece is as delicious as it is versatile. Most of the recipe’s components can be substituted with whatever you have on hand. Think broccoli instead of cauliflower, snap peas instead of bell peppers, green curry paste instead of red—it’s an overflowing fridge’s dream.
Saturday: Skillet Salad Pizza
With store-bought pizza dough and a cast iron skillet on your side, tonight’s dinner is positively foolproof. To balance out the greens for picky eaters (or meat-loving adults), crown the pie with prosciutto, salami or caramelized chorizo.
Sunday: Sheet-Pan Chicken Shawarma with Lemon-Tahini Drizzle
Despite its Insta-worthy appearance, this protein-packed meal only takes 45 minutes to come together. Plus, it serves six and cooks to juicy perfection on a sheet pan for easy cleanup. Any questions?
