Here’s What to Cook Every Night This Week (November 27 – December 3)

Lazy cooks, this one’s for you

what to cook this week november 27-december 3: plate of mushroom stroganoff with white rice
David Loftus/Ultimate Veg

After all that Thanksgiving prep (and with the holidays looming), we’re betting you’re not exactly in the mood to toil away in the kitchen for hours just to put dinner on the table. Luckily, there are plenty of low-lift, lightning-fast recipes out there that will keep you satisfied and let you relax before things get hectic again. Here are seven meals to add to your menu this week, all of which will be ready to devour in 30 minutes or less. 

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

what to cook this week november 27-december 3: hand holding a yellow bell pepper in front of a shelf of red bell peppers
Oscar Wong/Getty Images

Shopping List

2 pints cherry tomatoes
1 small yellow onion
11 garlic cloves
3 carrots
1 head red cabbage
1 head green cabbage
One 1-inch piece ginger
1 red chile
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
14 ounces mixed mushrooms
2 red onions
1 lemon
1 sweet onion
2 avocados
1 lime
1 bunch basil
2 bunches scallions
2 bunches cilantro
1 bunch Italian parsley

1 pound ground pork
12 ounces top round beef
1 rotisserie chicken

2 ounces grated Parmesan cheese
1 stick salted butter
2 ounces goat cheese
4 ounces sharp cheddar cheese
4 ounces fresh mozzarella cheese
3 ounces low-fat crème fraiche or sour cream
Cotija cheese, for serving

1 pound spaghetti
6 slices sourdough bread
White rice, for serving
9 ounces couscous
Ten 6-inch corn tortillas

Canned and Packaged Goods
32 ounces vegetable broth
4 pickled pearl onions
2 cornichons
8 ounces chicken broth
Two 5-ounce cans oil-packed tuna
2 ounces sliced pepperoncini
Chipotles in adobo
7 ounces crushed, fire-roasted tomatoes
2 ounces chicken stock

Pantry Ingredients: crushed red pepper flakes, kosher salt, freshly ground black pepper, sesame oil, soy sauce, tamari, unseasoned rice vinegar, sriracha, sesame seeds, peanut oil, extra-virgin olive oil, capers, whiskey, smoked paprika, dried oregano, ground cumin

Monday: One-Pot Tomato Basil Pasta

This decidedly kid-friendly dinner is only nine ingredients and 20 minutes away. Even better, you’ll only need to dirty one pot to prepare it. If you sub nutritional yeast for Parmesan cheese, the pasta will be totally vegan to boot.

Tuesday: 20-Minute Paleo Egg Roll in a Bowl

All the savory comfort of an egg roll, minus the fussy wrappers and messy frying. Dig into a mix of fresh produce, ground pork and a zingy sauce in 20 minutes flat. Swap soy sauce for tamari if there are gluten-allergic folks at your table.

Wednesday: Triple-Decker Grilled Cheese

Nothing soothes on hump day like bread, butter and cheese. Well, three cheeses to be exact: tangy goat, rich cheddar and mild mozzarella. Make the sammy more substantial by serving it with a side of French onion or tomato soup.

Thursday: 15-Minute Skillet Pepper Steak

You won’t believe how simple this one-pan, protein-packed steak dish is to prepare at home. Plate it with a mound of fluffy white rice and you might never order takeout again. (Well, this week at least.)

Friday: 20-Minute Mushroom Stroganoff

Rich, decadent stroganoff is a winter staple for good reason. But we’d argue that this vegetarian-friendly spin on the beef dish is just as satisfying as the O.G. In case you’ve never flambéed before, remember to remove the pan from the heat before adding the whiskey and keep a lid nearby in case you need to quell any long-lasting flames.

Saturday: 15-Minute Mediterranean Couscous with Tuna and Pepperoncini

The only cooking this flavorful plate requires is boiling the couscous. So, if you have leftovers of that (or any grain, really), you won’t have to cook a thing. Pepperoncini, capers and fresh lemon juice brighten up the fatty tuna just right.

Sunday: Chicken Tinga Tacos

How is it possible to prepare this cantina essential in 30 minutes, you ask? The filling is made with store-bought rotisserie chicken to save a boatload of time. Don’t worry, your guests will be none the wiser, thanks to the spicy, chipotle-based sauce.

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...