Here’s What to Cook Every Night This Week (November 14 – 20)
Thanksgiving is just days away, and the last thing we feel like doing right now is spending more time than necessary in the kitchen. To ensure you get some pre-holiday rest before the big feast, we’ve rounded up seven dinners to serve this week that require little to no cooking. They’re all ridiculously low-lift and delicious, so you can have the break you deserve before you’re knee-deep in holiday chaos.
43 No-Cook Meals to Make for Dinner
Shopping List
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Produce
1 pint cherry tomatoes
3 lemons
7 celery stalks, leaves on
6 ounces spinach
2 large shallots
12 figs
2 garlic cloves
One 1-inch piece ginger
8 carrots
1 red bell pepper
4 ounces snap peas
4 zucchini
4 large collard green leaves
1 English cucumber
2 avocados
1 head red cabbage
1 small yellow onion
2 bunches parsley
2 bunches scallions
1 bunch cilantro
1 bunch basil
1 bunch mint
Meat
Two 5-ounce cans oil-packed tuna
1 large rotisserie chicken
4 ounces prosciutto
Dairy
1 stick unsalted butter
8 ounces shredded mozzarella cheese
2 ounces crumbled blue cheese
Grains
8 ounces couscous
4 large flour tortillas
10 ounces cheese tortellini
Sliced sandwich bread
Canned and Packaged Goods
40 ounces chicken broth
4 ounces pickled pepperoncini
1 ounce capers
5 ounces Buffalo sauce
4 ounces blue cheese dressing
4 ounces hummus
4 ounces peanut butter
Sweet chili sauce
One 15-ounce can chickpeas
Pantry Ingredients: kosher salt, extra-virgin olive oil, freshly ground black pepper, Dijon mustard, sesame oil, soy sauce, rice vinegar, garlic powder, miso, mayonnaise, spicy brown mustard, crushed red pepper flakes, flaky salt
Monday: 15-Minute Mediterranean Couscous with Tuna and Pepperoncini
Not only is tinned fish super trendy right now, but it’s also a great way to add protein to any dish without needing to cook. Feel free to substitute rice, quinoa, millet or bulgur for couscous if you’d like.
Tuesday: Buffalo Chicken Wraps with Blue Cheese and Celery
Thanks to store-bought rotisserie chicken, you won’t need to turn on the oven or stove to prepare these game day inspired wraps. Have ranch dressing at the ready if you’re serving picky kids who probably won’t like blue cheese. (Psst: Save some of the meat for Saturday’s meal.)
Wednesday: Prosciutto and Fig Salad Board
Sure, salad is easier on the eyes when it’s served on a chic board. But our favorite part about this dish is that all the toppings remain easily accessible on top of the greens, instead of at the bottom of a serving bowl.
Thursday: Zoodle Stir Fry
You only need one skillet and 12 minutes to cook this veggie-heavy meal, which is seasoned with pantry staples. Save yourself even more time by buying pre-spiralized zoodles. (Sweet potato or cucumber noodles work too, if you prefer them to zucchini.)
Friday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce
Crunchy vegetables + satisfying hummus + sweet-and-savory peanut butter dip = a no-cook meal for the books. The wraps last up to two days in the fridge without getting soggy, so take the leftovers in for lunch—you’ll be the envy of the break room.
Saturday: Easy Chicken Tortellini Soup
Katherine Gillen
Homemade soup may sound like a time suck, but this one only requires 20 minutes of simmering (and no babysitting) to come together. Miso, pre-cooked chicken and store-bought tortellini boost the flavor tremendously without much effort on your part.
Sunday: Smashed Chickpea Salad Sandwich
It’s your pantry’s time to shine. Canned chickpeas, mayonnaise, mustard and a slew of seasonings unite to create a 15-minute meal packed with protein and flavor. Save the extra chickpea salad for up to three days in the fridge.
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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.
