As Thanksgiving nears, so does holiday chaos. Before you’re buried in cranberry sauce, green beans and unsolicited advice from relatives, you’ll need seven foolproof, comforting dinner recipes that’ll keep you full this week without wearing you out. I love these ideas, which range from semi-homemade chicken tortellini soup to 25-minute scallops and chickpeas, because they require little to no cooking (and they’re impossible to mess up). Save the stress for next week, OK?
Here’s What to Cook Every Night This Week (November 18 – 24)
Semi-homemade soup FTW
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Published Nov 14, 2024
Katherine Gillen
Oscar Wong/Getty Images
Shopping List
Produce
1 pound sweet potatoes
1 large shallot
6 ounces arugula, plus more for serving
1 small yellow onion
2 medium carrots
2 celery stalks
2 limes
1 head fennel
4 lemons
5 garlic cloves
1 jalapeño
1 ounce mixed greens
2 scallions
2 bunches cilantro
1 bunch parsley, for serving
1 bunch radishes
1 bunch basil
Meat
2 cups shredded, cooked chicken (or one rotisserie chicken)
Four 6-ounce salmon fillets
1 pound boneless, skinless chicken breast
12 ounces sea scallops, fresh or frozen
Dairy
5 large eggs
Four 1- to 1½-inch-thick slices goat cheese
3 ounces grated Parmesan cheese
2 ounces crumbled feta cheese
Grains
3 cups cooked quinoa or brown rice
One 8-ounce loaf focaccia
Canned and Packaged Goods
32 ounces low-sodium chicken broth
10 ounces cheese tortellini
10 ounces kalamata olives
1 ounce pistachios
Two 14-ounce packages extra-firm tofu
Store-bought pickled vegetables (such as carrots, onion and daikon), for serving
Sesame seeds, for serving
Almond butter
2 ounces sun-dried tomatoes
One 15-ounce can chickpeas
Pantry Ingredients: brown rice flour, kosher salt, ground cumin, freshly ground black pepper, extra-virgin olive oil, miso, honey, crushed red pepper flakes, apple cider vinegar, dark brown sugar, sweet paprika, garlic powder, chili powder, chipotle chile powder, breadcrumbs, rice wine vinegar, soy sauce, sesame oil, sriracha, corn starch, vegetable or canola oil, mayonnaise, neutral oil cooking spray, sumac, harissa
Monday: Sweet Potato Rösti with Fried Eggs and Greens
This breakfast-for-dinner gem doesn’t contain gluten, dairy or meat, but it’s certainly not short on flavor. Rösti is Switzerland’s version of a latke, and this sweet potato riff is topped with a runny egg and greens for good measure.
Tuesday: Easy Chicken Tortellini Soup
Soup that doesn’t come out of a can may seem like a tall order on a weeknight, but this one only needs 20 minutes to come together—and not a moment of babysitting. Miso, pre-cooked chicken and store-bought tortellini make it taste thoroughly gourmet without asking too much of the chef.
Wednesday: Hot Honey-Glazed Salmon
Swicy foods are as popular as ever, and once you taste this 25-minute main, you’ll see why. The fish is coated in a sweet, smoky rub, then brushed with hot honey before being broiled to completion. The sides are up to you, but I’m partial to smashed Brussels sprouts and white rice.
Thursday: Crispy Goat Cheese Salad
Any salad that puts cheese centerstage is one I want to devour. Fresh citrus, punchy olives and tangy goat cheese are stellar matches for peppery arugula and pretty radishes. The cheese is encrusted in breadcrumbs and pistachios for an irresistible crunch.
Friday: Veggie Banh Mi Bowls with Crispy Tofu
Marinated tofu, tender quinoa, fresh herbs and pickled vegetables unite for a plant-based bowl that contains 23 grams of protein per serving. Crown it with spicy mayo, toasted sesame seeds and fresh lime juice to your heart’s content.
Saturday: Chicken Pesto Focaccia Sandwiches
Sunday: Crispy Chickpeas and Scallops with Garlic-Harissa Oil
Spicy, savory and undeniably swoon-worthy, this seafood dish looks tougher to prepare than it is. The scallops only need about two minutes of searing per side in a hot skillet to caramelize them to perfection. Be sure to pat them completely dry before cooking to nail that drool-worthy exterior crust.
