Here’s What to Cook Every Night This Week (January 15 – 21)

Ooh, pan-fried cod?

what to cook this week january 15-21: plate of pan-fried cod with swiss chard and orange
Photo: Liz Andrew/Styling: Erin McDowell

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.

65 Easy Dinner Recipes for Beginners (That Even the Most Culinarily Challenged Can Manage)

what to cook this week january 15-21: hands holding arugula and tomatoes in shopping cart
miniseries/Getty Images

Shopping List

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

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

4 ounces grated Parmesan cheese
2 ounces shredded mozzarella cheese
Crème fraîche

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

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

Monday: Pan-Fried Cod with Orange and Swiss Chard

Cooking seafood does not need to be intimidating, and you don’t need to settle for the same humdrum salmon every week either. Enter this elegant, tender cod paired with winter produce. Can you believe it only takes 30 minutes from start to finish?

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?

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...