Welcome to the first issue of Cook When You Can. I hope it's helpful and removes a little tiny bit of stress from your life.

I'd love feedback on the structure, so feel free to reply back to this email and let me know what you think.



Wednesday - Takeout

Part of living that "cook when you can" life means checking the calendar to see if there's a night where you'd be better off grabbing something quick on the way home from work.

Since you didn't cook, you can use all that extra time to prep the chicken for tomorrow's dinner.

Grocery List

Each week I'll include a list of all the ingredients you'd need to cook all of the meals, but each link has its own ingredient list if you just want to cook one or two of them.


  • 1 or 2 Zucchinis
  • Yellow onion
  • 1 small red onion
  • 1 white onion
  • Garlic
  • 2-3 lemons
  • Thyme
  • 5 scallions


  • Ground beef
  • 4 bone-in, skin-on chicken thighs
  • At least 4 boneless skinless chicken breasts

Boxes, Bags, Cans

  • Penne pasta
  • Crushed tomatoes - 28oz can
  • green olives (optional)
  • flour
  • white rice

OIls and Spices

  • Italian seasoning
  • dried oregano
  • garlic powder
  • kosher or sea salt
  • smoked paprika, or regular if that's what you've got (but it makes a difference)
  • extra virgin olive oil
  • vegetable oil

Other Stuff

  • Parmesan
  • unsalted butter
  • dry white wine
  • 4.5 cups chicken broth
  • frozen peas

Until next week 

Let me know if you cook any of this stuff, and if you liked it.