What to cook this week

We regularly go into the workweek with the idea of ​​preparing all kinds of homemade breakfasts, healthy lunches and gourmet dinners. But when Monday rolls around, those ambitious plans tend to fly out the window.

It doesn’t have to be. If you’re stressed about what to cook this week, we’ve got five easy dishes the whole family will love, from delicious chicken recipes perfect for weeknight dinners, to an easy, healthy fish recipe, to ahead after breakfast you can store it in the freezer. And aside from being absolutely delicious, these meals can be prepared and cooked in less time than you would order takeout!

These recipes can be purchased, which means you can also save yourself a trip to the grocery store by ordering the ingredients you need to make them with just a few clicks through Walmart. (Walmart+ members can also get free shipping on orders $35 or more.)

That’s what’s cooking this week.

Make-ahead breakfast burritos

Lauren Salkeld

Very few of us have time to stand in front of the stove in the morning, which is why we can quickly fall back on a pack of muesli, a breakfast bar or a pastry for on the go. Well, these ultra-portable burritos are basically not just a full egg breakfast wrapped in a tortilla, they’re also quick to make and will fill you up until lunchtime. Just assemble a bunch at a time whenever you have the time, freeze for up to a month, and reheat in the microwave or oven as needed. Keep them simple with cheese and beans, or experiment with additional fillings like sautéed veggies, hash browns, and garlic greens.

Feta and Oregano Meatballs with Greek Salad

Yasmin Fahr

This twist on a traditional Greek salad will be the envy of the office. Make everyone else spend their lunch break queuing for an expensive DIY bowl! It starts with the classic combination of tomato, cucumber and feta, then takes it up a notch with hearty but lean turkey or chicken meatballs flavored with lemon and mint. We like to use romaine lettuce as a base because it helps hold the dressing without collapsing, but feel free to use a more tender leafy green like arugula or spinach if you want to eat your salad right away.

Lemon chicken thighs with couscous and spinach salad

Yasmin Fahr

Are you officially out of ways to cook chicken? This Moroccan-inspired recipe lets you see the popular fowl in a whole new light. Juicy chicken thighs are paired with lemon and olives and served alongside chewy and nutty couscous, tossed with fresh spinach and dressed with the chicken’s juice. If you don’t eat it up in one sitting, you’ll end up with incredible leftovers. Simply shred the remaining chicken and toss with the couscous for an extra filling lunch.

Shrimp Salad Wraps with Black Pepper

Ali Rosen

Black pepper plays second fiddle to salt in cooking. But this recipe proves that it’s so much more than just a table spice! Freshly ground and heated in oil to bring out its spicy and fragrant flavors, pepper is the perfect co-star for plump shrimp. Mix in earthy cilantro and some fresh lime, and you have a fresh and delicious dinner stacked in crunchy salad cups. We love Boston lettuce — aka Bibb lettuce — which is sweet, tender, and perfectly bowl-shaped. But you can use absolutely any type of wrap, or even serve it over rice.

No-Bake Chocolate Peanut Butter Cookie Bars

Carrie Parente

Store-bought peanut butter cups have nothing to do with these rich and indulgent bars. And the best part is, you don’t have to bake them! Just chill the filling of peanut butter sweetened with maple syrup and shredded graham crackers (salted pretzels are a fun swap, too). Drizzle over a layer of decadent chocolate ganache, then chill and cut into squares. Voila: a no-fuss, no-must dessert, a lunchbox treat, or a much-needed afternoon pick-me-up in the middle of a long day.

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