With the holidays on the horizon, odds are you’re due for some serious cooking in the next two months. In the meantime, why not make weeknight dinners as easy as humanly possible? We’ve rounded up seven dinners that are each ready in under 35 minutes, so you can spend more time watching Netflix and less time standing at the stove—until Thanksgiving, anyway. Some are even no-cook, in case you’re feeling extra lazy.
Here’s What to Cook Every Night This Week (October 31 – November 6)
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Published Oct 27, 2022
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Shopping List
Produce
2 stalks celery
1 sweet onion
2 jalapeño or serrano peppers
Lettuce leaves, to serve
1 small shallot
3 garlic cloves
1 pound Brussels sprouts
12 ounces sliced mushrooms
One 2-inch piece fresh ginger
2 limes
1 large lemon
4 figs
1 tart-sweet apple (such as Honeycrisp)
1 bunch cilantro
3 bunches scallions
2 large bunches basil or mint
1 bunch rosemary
Meat
One 6-ounce can tuna
8 ounces bacon
3 eggs
1 store-bought rotisserie chicken
4 center-cut salmon fillets
12 ounces sea scallops
Dairy
1 stick unsalted butter
12 ounces shredded cheddar or Jack cheese
Sour cream, to serve
Grated Parmesan cheese, to serve
4 ounces soft, creamy cheese (such as Brie or Camembert)
4 ounces sharp, semisoft cheese (such as cheddar)
4 ounces creamy blue cheese
Grains
12 rectangular tortillas or wraps
8 ounces orecchiette
20 ounces ramen noodles
Cooked jasmine or long-grain white rice, to serve
Crostini, to serve
Canned and Packaged Goods
Salsa, to serve
Chile crisp, to serve
32 ounces chicken broth
16 ounces beef broth
Chile garlic sauce, to serve
One 13½-ounce can unsweetened, full-fat coconut milk
One 15-ounce can chickpeas
Harissa
Marcona almonds, to serve
Pumpkin seeds, to serve
Fruit preserves, to serve
Pantry Ingredients: mayonnaise, rice vinegar, kosher salt, freshly ground black pepper, apple cider vinegar, extra-virgin olive oil, soy sauce, coconut oil or canola oil, fish sauce, ground turmeric, sumac, ground cumin, honey
Monday: Baking Sheet Quesadilla
Kick off Halloween night with easy, kid-friendly quesadillas, which are even tastier when sliced with pumpkin- and bat-shaped cookie-cutters (just saying). Serve with the kids’ favorite fixings (and apple cider).
Tuesday: Spicy, Crunchy Tuna Salad Cups
Dinner is only eight pantry staples away thanks to this handy recipe starring canned tuna. A drizzle of chile crisp atop each lettuce cup imparts umami-laced spice to every bite.
Wednesday: 30-Minute Brussels Sprouts and Bacon Orecchiette
Might we suggest serving this fall-inspired pasta as a Thanksgiving side? Crispy bacon, thinly sliced Brussels and apple cider vinegar practically demand it.
Thursday: Rotisserie Chicken Ramen
Shredded store-bought rotisserie chicken makes this soul-warming soup an absolute cinch to prepare. It already calls for mushrooms and scallions, but feel free to toss in whatever veggies you forgot about in the fridge too.
Friday: Instant Pot Coconut Salmon with Fresh Herbs and Lime
With the help of your lightning-fast pressure cooker, this gourmet-looking (and tasting) salmon comes together in 20 minutes flat. Plate it with plenty of jasmine rice—you’ll want to soak up every drop of the vibrant broth.
Katherine Gillen
Sunday: Fall Charcuterie Board with Black Pepper-Honey Brie, Figs and Rosemary
Here’s one no-cook, 15-minute meal that everyone can get behind at Sunday dinner. The highlight of the cheese board is hands-down the black pepper honey, but we’d be psyched for the in-season figs, tart-sweet apples and toasty crostini too. (And if it’s too snacky to count as dinner, simply add charcuterie.)
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.
