Here’s What to Cook This Week (November 28 – December 4)

After a week’s worth of Thanksgiving cooking (and leftovers), we’re feeling a bit lazy this week. Enter the slow cooker and Instant Pot, which allow us to set and forget dinner, since they practically do all the work for us. Read on for seven appliance-driven meals that will help you bounce back from the Cooking Olympics in no time, from vegan pho to the prettiest poached salmon of all time.

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what to cook this week 11.28 12.4 shopping list
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Shopping List

1 serrano or jalapeño pepper
Three 2-inch pieces ginger
4 limes
3 shallots
10 garlic cloves
6 lemons
1 pint cherry tomatoes
3 medium yellow onions
1 Fuji apple
6 ounces shiitake mushroom caps
6 ounces baby arugula
1 sweet onion
2 carrots
2 stalks celery
1 bunch basil
2 bunches parsley
2 bunches scallions
2 bunches cilantro
1 bunch Thai basil
1 bunch thyme
1 bunch rosemary
1 bunch lacinato kale

4 center-cut salmon fillets (about 1½ pounds)
4 boneless, skinless chicken breasts
20 slices bacon
12 eggs
3 pounds beef chuck or round roast
8 ounces pancetta

2 sticks unsalted butter
8 ounces shredded white cheddar cheese
4 ounces whole milk
12 slices provolone cheese
4 ounces shredded Parmesan cheese (or 1 block Parmesan, rind included)

Cooked jasmine rice, for serving
8 ounces linguine
12 ounces dried rice noodles, rice sticks or banh pho
6 long rolls
12 ounces Arborio rice
5 ounces short pasta (such as ditalini)

Canned and Packaged Goods
One 13½-ounce can unsweetened full fat coconut milk
24 ounces chicken broth
1 ounce capers
9 ounces frozen hash browns
Three 32-ounce cartons vegetable broth
One 6- to 8-ounce block baked tofu, plain or five-spice
8 ounces bean sprouts
32 ounces beef broth
28 ounces chicken stock
8 ounces dry white wine
One 18-ounce can crushed tomatoes
10 ounces dried white beans

Pantry Ingredients: kosher salt, freshly ground black pepper, coconut or canola oil, fish sauce, ground turmeric, grapeseed oil, whole cloves, cinnamon stick, whole black peppercorns, soy sauce or tamari, coconut sugar, sriracha, onion powder, garlic powder, dried oregano, dried thyme, bay leaf, extra-virgin olive oil, crushed red pepper flakes, cardamom pods, whole star anise pods, coriander seeds, fennel seeds

Monday: Instant Pot Coconut Salmon with Fresh Herbs and Lime

Can you believe this photo-ready stunner only takes 20 minutes to prepare? The fish is steam-poached in coconut milk, which keeps the salmon impossibly moist and gives it a jolt of tropical flavor. Toss in snap peas or shiitake mushrooms if you’d like a side of veggies.

Tuesday: Slow Cooker Chicken Piccata

This citrusy Italian classic never gets old, especially when it’s served on a bed of buttery linguine. The recipe calls for simply dumping in all the ingredients and cooking on low, but you can also brown the chicken first for maximum flavor.

Wednesday: Slow Cooker Breakfast Casserole

Breakfast for dinner is an easy win, especially if there are kids at the table. And thanks to your handy Crockpot, you’ll be able to cook the eggs, hash browns and bacon in one fell swoop.

Thursday: Instant Pot Vegan Pho

We wouldn’t mind a little plant-based deliciousness after all that roast turkey and sausage stuffing, and this Vietnamese soul-soother is just the ticket. It usually takes hours to simmer pho broth, but your pressure cooker can do it in a fraction of the time.

Friday: Slow Cooker French Dip Sandwiches

Complete with savory au jus for dipping, these handhelds are the definition of winter comfort food. Sink your teeth into herby, oniony beef, melty provolone cheese and buttery bread, then wash it down with your favorite red vino.

Saturday: Instant Pot Risotto à la Carbonara

Comfort food at its finest—and ready in 25 minutes flat. Treat up to eight dinner guests to this creamy, cheesy pressure cooker risotto, which is way less fussy than the traditional version (not to mention requires less patience, attention and stirring).

Sunday: Slow Cooker Pasta e Fagioli Soup

Get in, we’re going to Tuscany. From the canned tomatoes to the white beans to the ditalini, consider this soup your pantry’s time to shine. We’ll take extra Parm shavings on ours, per favore.

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Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire
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...
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