Here’s What to Cook Every Night This Week (October 21 – 27)

Fact: You can never have too many foolproof recipes up your sleeve, especially if you’re a newbie cook. Luckily, I’ve found seven dinner ideas to cook this week that are basically impossible to mess up—even for amateurs. My favorites include pan-fried fish with orange and Swiss chard, slow cooker pulled chicken and a vegetarian spin on sloppy joes. Read on for a handy grocery list and details on each main. They just might make it into your rotation for good.

You’ll fall for the simple, silky, cheesy sauce at first bite, and you likely have all the ingredients in your kitchen already ready to go. Pecorino Romano, a sheep’s milk cheese, is the go-to, but if you only have Parmesan on hand, it’ll turn out just as delicious. The freshly ground black pepper, however, is not up for debate.

Sure, salad is easier on the eyes when it’s served on a pretty cutting board instead of in a big bowl. But my favorite thing about this chic swap is that all the toppings will stay easily accessible atop the greens—not buried at the bottom. Win-win.

Cooking seafood doesn’t need to be intimidating, and you don’t need to settle for the same boring salmon dish every week either. This dinner is not only high in protein, low in carbs and ready in less than 30 minutes, but it also looks and tastes sophisticated.

Here’s tasty proof that you don’t need meat to make a good sandwich. (The magic here is all in the sweet-and-savory sauce.) Green lentils cook in a flash and deliver plenty of protein and fiber to keep you full—until dessert, anyway. 

Is there anything better than a low-lift dinner that only leaves one dirty dish behind? I think not. No one will be able to resist this loaded pan of veggies swimming in lemon butter sauce. It’s low carb as is, but feel free to pair it with pasta, couscous or rice if you’d like.

Jamie Oliver’s vegetarian twist on beef stroganoff will win you over at first bite. It’s supremely tangy, thanks to capers, cornichons and sour cream. Don’t sweat the quick flambé—it’s easier than you think, promise.