Lazy-But-Livable Dinners for Nights You Can’t Be Bothered

I always have a few dinners ready in my pocket for evenings when I would rather not cook. These meals tend to be assembly dinners, dinners that require a 6 minute boil, and dinners that require no thought other than putting something on a sheet pan.

These meals include eggs, rotisserie chicken, jarred sauce, frozen dumplings, and some bread that will transform when toasted. None of these dinners are for show. Each one represents a step I take to ensure that dinner is taken care of and no one has to come to the rescue.

Some techniques I’ve picked up over the years include: taking it easy can still be entertaining (a buttered, toasted slice of bread goes beyond mere sustenance), using pantry as a verb (whatever is in your pantry is what you will be cooking come dinner time), and for cooking, assembly is sufficient (if you call a snack board dinner , then it is indeed dinner).

Here are the dinners I rotate through on the nights I’m running on fumes. Each entry explains why it earns a spot tonight, what the dish is supposed to look like when it’s finished (or how it should be assembled), and what to grab if the star ingredient is one that never made it to your shopping cart.

1) Rotisserie Chicken

Why Rotisserie Chicken makes the cut: The protein was created by a different individual. Your task is to determine the contact points of the protein on the plate.

While pulling the meat, do so in larger shaggy pieces rather than smaller fine shreds. If you’d like, you can combine it with a Caesar salad kit or place it on a tortilla with sliced avocado, hot sauce, and any crunchy lettuce you have. The carcass should be put in a bag in the freezer for stock you’ll make on a Sunday that may never come. If the skin is still warm and it’s still crisp, eat it standing at the counter. That’s the chef’s tax.

A pouch of shredded chicken is in the tune aisle. While there is no crunchy skin as there is with the tuna pouches, this option is still cheaper and has a longer shelf life.

2) Breakfast for Dinner

The case for Breakfast for Dinner: Your meal will be ready in two minutes and you won’t have any dishes to wash because none will have been used!

Start by cracking 2 or 3 eggs into a small skillet and placing the skillet on medium heat. If you’d like the eggs to have curds, use a slow and low technique to scramble the eggs, or take a sunny side up approach by cooking the egg for about 2 to 3 minutes so that the egg whites set and egg yolks remain runny. Once done, slide the egg(s) onto some toast, tortillas with cheese, or into a bowl with hot sauce. If you happen to have some wilting spinach in your crisper, use some, as it will disappear into the gaps. Add to the pan about 30 seconds before the eggs are done.

Microwaved scrambled eggs in a mug. Takes 45 seconds and you must mix the egg halfway through the cooking time. While the texture may be a little more rubbery than normal, at least you don’t have to dirty a pan.

3) Quesadillas

Where Quesadillas earn their spot: We are having a cheese flour tortilla for dinner, other parts are ornamental.

Place a skillet on the stove and heat it to medium. First, take a tortilla, and sprinkle some cheese (for best melting results go with Monterey Jack, for best flavor use Sharp Cheddar), then top with a second tortilla. Cook for 90 seconds on each side. You should see deep brown spots on the tortilla and oozing cheese on the sides. Once cooked, cut into wedges and eat directly off the cutting board.

A more substantial (and less soggy) option is a torn corn tortilla and refried beans instead of cheese. Although it keeps better, it’s missing that melted cheese moment.

4) Toast Toppings

What makes Toast Toppings work: Eighty percent of the work is attributed to the bread, while the other twenty percent is attributed to the toaster.

Toast two thick slices of sourdough or whole grain bread until they are very dark brown, and almost burnt (the darker the bread the more flavorful the toast). While still warm, rub the toast with a split clove of garlic so that some of the rough pieces of the crumb toast shred a little garlic into the surface. Then on top: smashed avocado with flaky salt and lemon; ricotta with sliced tomatoes and pepper; or peanut butter with sliced banana and cinnamon. Two or possibly three pieces.

An English muffin will be used instead of bread. There are fewer tops to settle in, but more nooks. Therefore, it is one dinner for two muffins (four halves).

5) Ramen Bowl

Why Ramen Bowl makes the cut: The brick of noodles takes three minutes to cook. All the other ingredients enhance the dish.

Boil the noodles in a saucepan for about 2-3 minutes and make sure that they are tender. Once they are tender, pour the water out and add half of the seasoning packet (using the full seasoning packet is a salt bomb).

Take the pot off the burner and add a bit of butter, a little soy sauce, some frozen peas, and a raw egg. The heat will cook the egg white, leaving the yolk runny. If you have some, add some chopped scallion on top. You can eat this with a spoon or chopsticks.

Replace the egg with leftover rotisserie chicken. The broth will likely be less silky, but the dinner will be more filling.

6) Marinara Pasta

Why Marinara Pasta belongs here: The sauce comes with the jar, so all you have to do is boil some water.

Fill a large pot with water, and remember to salt it (when you dip your finger in it to taste, it should taste like the ocean!). Bring the water to a boil. Cook the pasta for one minute less than the time given on the box. While the pasta is cooking, take a jar of marinara sauce and place it in a skillet (large) and put it on low heat.

Add a drizzle of olive oil and if you have one, throw in a torn basil leaf. When the pasta is done cooking, drain the pasta, but reserve half a cup of the starchy water. Mix everything until the sauce fully coats the pasta. Finally add the Parmesan on top, more than you would think is reasonable.

Substituting jar sauce with a can of crushed tomatoes, a smashed garlic clove, and some butter will result in a more sophisticated flavor profile overall.

7) Pesto Pasta

The case for Pesto Pasta: Jarred pesto is a finished sauce, which means all you have to do is cook the noodles and add the sauce.

Boil 8 ounces of pasta in salted water until it is al dente. Before draining, reserve about 1/4 cup of the cooking water. To warm your bowl, run some hot water in it. Then, combine 4-5 tablespoons of pesto with the reserved pasta water, and stir until a creamy sauce forms. Add the pasta into the bowl. Serve with additional parmesan, and sprinkle with pepper. If you like, add some whole cherry tomatoes, or halve a handful and stir them in.

Mixing in some pesto from the jar into some ricotta cheese and then combining it with the pasta is more satisfying because it’s richer and creamier. Additionally, the flavor of pesto lessens.

8) Buttered Noodles

The pitch for Buttered Noodles: If you have pasta and butter, you can still make this even if you have a completely empty fridge.

In well salted boiling water, cook your long noodles (spaghetti, linguine, or egg noodles) until they are just tender, then drain. Return them to the still warm pot, then add 2-3 tablespoons of cold butter cut into cubes. Toss until the butter has melted and coated your noodles. Salt and add black pepper to taste. If you have a hard nub of Parmesan in the fridge, feel free to grate some on. This is just dinner, not torture.

If you haven’t already been wrecked, it’s worth the extra stain. If you can hold off for just another extra second, patience is a virtue and it will reward you. You just need to stow your lust, brown that butter first, and smear it for an extra 3-4 minutes over the heat until it. Scent and color should be equivalent to the toasted hazelnut level of deep amber.

9) Tuna Melt

Reason for picking this tonight: The cheese provides the most value and the protein is sourced from a can.

Mix together drained tuna with about a tablespoon of mayonnaise, a dash of lemon juice, diced pickle or one tablespoon of pickle relish, and salt and pepper to taste. Place this on a slice of bread, add a slice of cheddar cheese, and top with another slice of bread.

Butter the outside of each slice of bread and put the slices into the skillet. Cook them for three to four minutes on each side. The goal is to get the bread golden brown and stretch the cheese as you slice it.

Substitute: a can of tuna for salmon.

10) Dumplings

Why Dumplings pull their weight: Dinner will be ready in eight minutes using a maximum of two pans since all you need is a bag of frozen dumplings.

Just add a thin layer of oil to a nonstick skillet and heat it on medium-high. Place frozen dumplings in a single layer with flat sides facing down (make sure not to overcrowd). Cook for 2 to 3 minutes until the bottoms are a rich golden brown, then add a quarter cup of water, cover, and steam for 5 to 6 minutes or until the wrappers are translucent and glossy, and all the water has evaporated. When one is lifted out, you should still be able to hear the crispness in the bottoms.

Dipping Sauce: Combine soy sauce and rice vinegar in equal portions, then incorporate a small amount of chili oil.

Boiling works too! Just do it for 5-6 minutes. No splattered oil to clean up, and I get to wash one less pan!

11) Tortellini

What Tortellini gets you: Stuffed pasta creates a sauce automatically (or by itself). Not much else can be elaborated.

To cook tortellini, you will need to drop a bag of frozen or refrigerated tortellini in boiling water (make sure to add salt). If you are cooking refrigerated tortellini, let it cook for 3-5 minutes. If cooking frozen tortellini, cook for 7-9 minutes. You will know when they are done by watching when they float to the top and appear tender.

After boiling, drain the water and add 2 tablespoons of butter, a spoon of pesto, or cream along with some Parmesan cheese and stir. In case you have frozen peas, add a handful during the last minute of boiling. This will allow the peas to defrost and add a touch of sweetness to the tortellini.

Throw the cooked tortellini in a mug, add warm chicken stock and some spinach, and you’ve got a delicious tortellini soup. It’s easy and comforting.

12) Snack Plate

Why Snack Plate makes the cut: You will not need to cook, as dinner will be made of ingredients we already have in the pantry and fridge.

You may wish to begin by gathering some cheese (cheddar, gouda, etc.), a handful of crackers or a few slices of a baguette, and some sliced meat, which could be salami, prosciutto, or ham. Next, continue with a pickled item (cornichons, olives, or pickled onions). Then, add in a fresh item, such as cucumber slices, grapes, apple wedges, or cherry tomatoes. Finally, you add in some nuts and, depending on your preference, you may wish to include a thin layer of mustard for a savory option or some jam for a sweet option.

Build the food on a wooden board instead of a plate for a more intentional feel. Same food, different experience.

13) Grilled Cheese And Soup

The case for Grilled Cheese And Soup: The most universally child-friendly dinners that you never outgrow.

Butter the exterior sides of two slices of bread and lay one of the slices butter-side down in the skillet. Turn the heat to medium-low and place two slices of cheese on the bread (a combination of American and sharp cheddar works great, but for better melting cheeses use Gruyère) and cover it with the other slice of bread that has also been buttered on the exterior side.

Cook the bread for 3 to 4 minutes on each side. The goal is for the cheese to melt and pull apart into gooey cheese strands and for the bread to be nicely browned. While this is happening, go ahead and warm up some tomato soup and add some milk or cream to it to help it become a little more consistent and textured.

To make things easier, substitute with creamy tomato soup in a Tetra Pak (the easiest option is Pacific Foods). You just have to pour it into a cup and microwave it for 90 seconds. No cleanup of a pot to worry about.

14) Loaded Baked Potato

 

Where Loaded Baked Potato earns its spot: Dinner can be one potato, but don’t forget the microwave and the toppings. Those will make a potato more enjoyable.

Using a fork, stab the russet potato multiple times. Microwave the potato for 8 to 10 minutes at high power. Be sure to turn the potato over halfway through cooking. The final result should be a potato that is so soft it can be easily squeezed through an oven mitt.

Split the sweet potato open and fluff the insides with a fork. Then load it with any of the following: butter, sour cream, sharp cheddar cheese, chopped scallions, crumbled bacon, canned chili, or steamed broccoli florets. Add the sweet potato to the microwave for 6 to 8 minutes. Once it’s done, add black beans, sour cream or yogurt, and some hot sauce. It’s the same laziness, just a different vibe.

15) Tortilla Pizza

What makes Tortilla Pizza work: Order your pizza and in eight minutes you will have it because you do not need to prove any dough or own a pizza stone.

Preheat the oven to 425°F. Lay a big flour tortilla on the sheet pan. Add a thin layer of jarred marinara or pesto, then shredded mozzarella, followed by a pinch or two of dried oregano, and any other toppings you have in the fridge such as pepperoni slices, roasted veggies, or halved cherry tomatoes.

Cook for the cheese to melt and bubble and for the tortilla edges to turn dark brown and crunchy, about 7 to 9 minutes. Using kitchen scissors, remove from the pan and cut into quarters.

Use naan or pita instead of tortilla. They are denser and chewier and are more similar to real pizza dough. They may take an additional one or two minutes to get crispy on the bottom.

16) Fried Rice

Why Fried Rice belongs here: It may surprise you that the secret ingredient is cold leftover rice, which you likely already have in your fridge.

On a very high setting (close to smoke alarm level), heat a tablespoon of oil in a large skillet. Crack one or two eggs into the pan and then slide them onto a plate. Next, add the cold rice and another splash of oil. After pressing the rice down into the pan, let it sit for about 30-60 seconds.

After the time is up, listen for crackling and check for some browning on the underside. Then add soy sauce, frozen peas and carrots, scrambled egg, and chopped scallion. Finally, add sesame oil.

Instead of leftover rice, I would use a microwavable rice pouch. The edges where the rice touches the pan are toasted and taste really good, so you end up losing that. Plus, the texture is softer so it doesn’t really work as well.

17) Bean and Cheese Burritos

The pitch for Bean and Cheese Burritos: In just five minutes, using only two items from your pantry, you can have a hot and ready dinner that you can take with you anywhere.

Spread warm refried beans on a flour tortilla (microwave for 60 seconds, stir, and microwave for 30 more seconds). Add salsa (if you have any) and some pickled jalapeños, then sprinkle on some shredded cheese. Place the tortilla seam-side down in a nonstick skillet and cook for 90 seconds on each side. You’re looking for a deep golden color on each side and cheese oozing out either side. Cut it in half diagonally and serve with hot sauce on the side.

Canned black beans can be substituted for refried beans by simply draining the beans and mashing them with a fork and adding a pinch of cumin. These beans feel a bit healthier and more dry, although they may be a bit more fragile when rolling the burrito.

18) Chicken Caesar Salad

 

Where Chicken Caesar Salad earns its spot: You can treat this dinner as something you can get done and move quickly, using a bagged kit and pre shreadded rotisserie chicken.

Empty a bagged Caesar kit into a large bowl. Pour in half of the dressing, toss, then add more if needed (the bottle always gives way too much). Finish with a large amount of shredded rotisserie chicken, the kit’s parmesan packet, the croutons, and a good amount of fresh black pepper. Before eating, squeeze half a lemon on top of everything. The acid wakes the entire bowl up.

Swap: rather than chicken, use a can of drained tuna or a few jarred anchovy fillets. It’s different from the rest of the responses; it’s saltier, fishier, and less expected. If you choose this option, use less dressing.

19) Noodle Salad

What makes Noodle Salad work: Noodles which require no cooking as well as no preparation are an ideal meal for a summer evening. You can finish them in no time, as they only take 4 minutes to boil.

Using the instructions provided, boil 6 ounces of rice noodles or soba (typically 3-5 minutes). Once cooked, drain and rinse the noodles in cold water until the noodles are cooled. Combine soy sauce (2 tbsp), rice vinegar (1 tbsp), sesame oil (1 tsp), honey (1 tsp), and 1 clove of finely grated garlic.

Combine shredded carrots and cucumbers cut into half-moon shapes with a handful of chopped cilantro or mint as well as either toasted peanuts or sesame seeds. This dish can be enjoyed chilled or at room temperature.

Utilizes bias cooked ingredients, but is more heavy and less authentic. Use instead leftover spaghetti as opposed to rice noodles.

20) Sheet Pan Sausage

Why Sheet Pan Sausage pulls its weight: With one pan, the sausage thinks for you and adds flavor to the vegetables.

Set the oven temperature to 425 degrees Fahrenheit. On a sheet pan, combine chopped bell peppers, red onion, and sliced sausage (choose from Italian, kielbasa, or chicken). Add halved baby potatoes. Drizzle with olive oil, sprinkle with salt, pepper, and a touch of dried oregano.

Roast for 25-30 minutes, stirring them halfway through the cooking time. You want to achieve a texture on the sausages and potatoes that is tender enough to be pierced with a fork, and have brown crispy edges. If you’d like, at the end of the cooking time, to brighten the flavor, add a squeeze of lemon.

For the potatoes, you may swap in frozen pierogies (add them during the last 15 minutes of cooking). More substantial, more nostalgic if you grew up with them.

21) Soup and Toast

What Soup and Toast get you: An excellent container of soup along with some exceedingly toasted and buttered bread is a valid dinner option, not a marker of failure.

Using a medium flame, heat a box or can of soup (lentil, white bean, minestrone, or tomato) in a small saucepan. While that is happening, toast a thick slice of sourdough or country bread until it is very dark brown. Cut a clove of garlic and rub the warm toast with it. Then drizzle some olive oil and sprinkle some salt. On top of that toast, you can add a fried egg, some arugula, or smashed avocado. While eating, tear the toast into the soup so it soaks up the broth and the toast becomes soft.

For an alternative suggestion, you could add a quarter cup of grated parmesan on top of the toast and broil it until melted and bubbly (about 90 seconds). Then place the toast on the soup and voilà, you have French onion vibes, sans onions.

22) Charcuterie Board

Why this is so easy: The grocery store has already done the cooking for you. You are the arranger.

Take a wooden board or a larger plate. Please include the following items in the charcuterie order: cured meats (salami, prosciutto, soppressata), folded and placed like ribbons, 2 to 3 cheeses (one hard, one soft, and one bold), one sweet item (grapes, fig jam, sliced pear), one briny item (olives, cornichons, pickled peppers), and some crackers or sliced baguette. Include a spread of grainy mustard and a handful of nuts. Feel free to try various combinations. If you wish, this can be a full dinner.

Swap: Instead of a board, build it for two on one plate. The presentation looks more authentic and the leftovers dry out less quickly.

23) Fish and Slaw

What makes this special: A bagged coleslaw and a piece of fish is about as simple as it gets.

Choose a white fish fillet such as cod, tilapia, or mahi-mahi, and pat it dry. Season it with salt and pepper. Add 1 tablespoon of oil to a nonstick frying pan and heat it to medium-high. You will be cooking the fish for about 3-4 minutes on each side.

You look for a golden crust that flake when touched with a fork. While waiting mix together a slaw kit bag in a bowl with half the packet of dressing, a little lime juice, and a sprinkle of cumin. Put the slaw on a plate and top with the fish.

Alternative: For a more simplistic and a more nostalgic experience, use frozen fish fillets (cook for 12-14 min at 425F) instead of fresh fillet.

24) Air Fryer Fish

Why Air Fryer Fish makes the cut: An intentional meal is created by the air fryer transforming the frozen fillet.

Set the air fryer to 400°F. To cook the breaded fish fillets, place 2-3 unstacked frozen fillets in the air fryer basket. Set the air fryer to 10-12 minutes and flip the fillets halfway through the cooking time. The outside should be a deep golden color and should appear to be crunchy. The interior should be flaky, The fish should easily with a utensil. Serve with a squeeze of lemon to liven up the fish and add tartar sauce (or a mixture of mayo, dill pickle relish, and lemon juice) to the side. The salad is a serving of arugula.

Baking Sheet Oven Set to 425°F – Parchment Paper/Oven Safe Sheet Pan. Bake for 14 to 16 minutes. It may not be as crispy, but you can do this without an air fryer.

25) Ravioli

The case for Ravioli: Stuffed pasta is a complete meal all on its own. You are simply adding a finishing touch.

Bring a pot of salted water to a boil. Add the frozen or refrigerated ravioli to the pot. If the ravioli is fresh, boil for 3-4 minutes. If frozen, boil for 5-7 minutes. During this time, stir the ravioli occasionally. Once the ravioli are cooked, they will rise to the top of the pot and have a shiny appearance.

Drain the ravioli and place into a warm frying pan. Add 2 tablespoons of butter and sage leaves that have been fried in butter for 30 seconds. From there, place the ravioli onto a dish and add Parmesan cheese and black pepper to your liking. The brown butter sauce makes an average sauce an excellent one.

Swap: Instead of brown butter, top with a simple tomato sauce (jarred marinara is perfect). It will be saucier, a bit more familiar, and somewhat more filling.

26) Savory Yogurt Bowl

Where Savory Yogurt Bowl earns its spot: With the appropriate toppings, Greek yogurt can be prepared in only five minutes and can be eaten at breakfast, lunch, or dinner.

Spoon one cup of plain Greek yogurt (whole milk) into a wide bowl. Use the spoon to make a swoop. Finish with a drizzle of good quality olive oil, a sprinkle of flaky salt, a bit of lemon zest, diced cucumber, halved cherry tomatoes, crumbled feta cheese, a touch of za’atar or dukkah, and some torn herbs (dill, mint, and parsley). Alongside, you have toasted pita or crackers for dipping.

Labneh offers more thickness and concentration with an added touch of tanginess compared to Greek yogurt. If you can source it, the upgrade is worth it.

27) PBJ

Why PBJ belongs here: When you stop saying sorry for it, peanut butter and jelly really does become a dinner.

Choose a nice bread like sourdough, brioche, or whole grain, and apply a generous amount of peanut butter to one of the slices. Then, add a thin layer of jam or jelly (raspberry, fig, and apricot work best). If you want to add more energy for dinner, add a layer of either sliced banana or sliced apple.

Finish it off with a sprinkle of flaky sea salt and a drizzle of honey. Butter a frying pan and toast the sandwich for 2 minutes per side. Toasting it makes it feel a lot more like a meal than just a lunchbox.

Alternatives: instead of peanut butter use almond butter or sunflower seed butter. Another formulation; a different taste; at a greater price.

28) Sheet Pan Nachos

What makes Sheet Pan Nachos work: Carefully constructing nachos makes them suitable for dinner, so long as you don’t pile them too high and leave the center layer cold.

Preheat your oven to 425°F. Spread an even layer of tortilla chips on a sheet pan lined with parchment paper. Sprinkle some shredded cheese (Mexican blend or sharp cheddar) on top, followed by dollops of warm refried beans or black beans from the can, then some sliced pickled jalapeños, and finish with a few spoons of salsa.

The dish should be placed in the oven for approximately 8 to 10 minutes or until the cheese melts entirely and the outer sides of the chips darken. When the dish is removed from the oven, freshly diced avocado, chopped cilantro, sliced scallions, and crema or sour cream should be added to the top. What you cooked can be consumed directly from the pan.

Alternative: Prior to adding cheese, put in a layer of crumbled cooked chorizo or ground beef. After you brown the meat, it will take 10 minutes longer. However, it will be more satisfying.

29) Couscous Bowl

The pitch for Couscous Bowl: Couscous cooks in five minutes and absorbs any flavor you add.

Start by bringing one cup of either water or stock to a boil with a pinch of salt and a dash of olive oil. Take it off the heat after it starts boiling and stir in a cup of couscous. Cover the pot and let it sit for five minutes. Then use a fork to fluff it up.

For the topping, take a warm can of chickpeas (that you cooked with some cumin and a squeeze of lemon in a small skillet) and put that on top along with chopped cucumber, tomato, some crumbled feta, and a handful of torn parsley or mint. Finally, drizzle some olive oil on top and add salt to your liking.

You can use quick-cooking quinoa or farro in place of couscous. While they take a bit longer to cook (12-15 minutes), they offer a more substantial and chewy texture.

30) Meatball Subs

Why it works here: Frozen meatballs and jarred sauce – it doesn’t get easier than this! You could probably do it in your sleep.

To make meatball subs, first, open a jar of marinara sauce. Heat up the sauce in a pan over medium heat. While the sauce is heating, take 8 or 10 frozen meatballs and place them in the pan with the sauce. Cover the pan with a lid, and let them simmer for 10 to 12 minutes.

While waiting for the meatballs to heat up, check one by cutting it in half to see if it’s cooked all the way through. While waiting for the meatballs to finish, cut the sub roll in half and take some olive oil and put it on the inside of the sub roll. Place the sub roll under the broiler for about a minute, or until it is golden brown.

Cover with meatballs and sauce, and some shredded mozzarella cheese, and broil for 90 more seconds or until cheese bubbles. Some suggestions for seasoning your meatballs include: salt, pepper, and if you want to be a little fancy, add a few basil leaves.

Instead of a single large sub, serve the meatball sliders on mini dinner rolls. This involves more assembly and will likely be a bit more cumbersome.

31) Shrimp and Rice

Reasons to choose this tonight: Frozen shrimp can easily be thawed by placing it under cold running water. The shrimp takes about four minutes to cook. The rice is in a pouch.

To thaw the shrimp, place the bag in the sink and run cold water over it for 4–5 minutes. While the shrimp are thawing, grab your colander and pat it dry. Then, add 1 tbsp of butter, and 1 tbsp of olive oil to the skillet. Then, add the shrimp and season, with salt, and, pepper and a touch of, garlic powder, or, paprika.

You will cook them for 2 minutes on each side. Wait for them to curl into the shape of “C’s” and for the shrimp to turn pink. Squeeze some lemon on top when done. Serve with a rice pouch you microwave, and add some chopped parsley on top.

Substitute with a frozen seafood medley (shrimp + mussels + calamari) instead of just shrimp. There should be a little more variety, along with possibly an extra minute of cooking time on the heat.

32) Hummus Pasta

Why Hummus Pasta pulls its weight: Hummus turns into a creamy sauce when combined with warm pasta. The whole meal is a mix.

Cook 8 oz of pasta in salted water until tender. Before draining the pasta, be sure to reserve 1/2 cup of the starchy water. In the pot (which is turned off and still warm), combine 1/2 cup of hummus and the reserved pasta water to make a sauce. Add the drained pasta to the pot and toss to coat the pasta. Squeeze fresh lemon juice over the pasta, drizzle with olive oil, and season with lots of black pepper and toasted pine nuts (if you have). For added color, toss in some wilted spinach or arugula as a final stir in.

Substituting for our roasted red pepper hummus or any other variety will provide a different sauce profile. Better, smokier, and a little more theatrical on the plate.

33) Veggie Burger and Fries

Why it earns dinner: You victory meal of the night consists of two different frozen products that transform into a complete meal.

Start by preheating your oven to 425. While the oven gets to temperature, lay frozen french fries in a single layer on a baking sheet. Once the oven is heated, place the fries in the oven, and set a timer for 10 minutes. Once the timer goes off, open the oven and flip the fries.

Close the oven, and set a timer for another 10 minutes. In this second ten minutes, you want the fries to cook until the edges are golden brown and crispy. Once the fries are done, take them out of the oven, ovens can be hot, use an oven mitt, and set them aside. While the fries are cooking, grab a small skillet and a teaspoon of oil. Once the oil is hot, place a frozen veggie patty in the skillet, and cook it for 3 to 4 minutes on both sides. You are looking for a Dark brown crust to appear.

Toast a brioche bun and spread mayonnaise on one side and mustard on the other. Then assemble the burger by placing the patty, cheese, lettuce, tomato, and pickles. For a dip you can try mixing mayo and ketchup (trust me its better than normal ketchup).

Substituting a veggie patty for a black bean burger will result in a bigger, more substantial, and slightly more filling burger while ensuring the same cooking method is used.

34) Caprese Salad

Caprese Salad, the short case: You don’t need to cook anything, and coupled with the fact that it’s peak tomato season, this is as simple as it gets.

Slice large heirloom tomatoes (or a mix of cherry tomatoes) and fresh mozzarella into 1/4 inch rounds. Slightly overlap the slices. Tear the basil leaves on top (do not chop the leaves as they will get bruised). Add a splash of balsamic vinegar or drizzle balsamic glaze. Plus, some good olive oil, flaky salt, freshly ground black pepper. Use some bread to clean up the plate.

Substitute Burrata for fresh mozzarella. Rather than slicing it, you should tear the burrata into irregular pieces.

35) Leftover Fried Rice

 

Why Leftover Fried Rice belongs here: Using an egg and a frying pan, one can transform the Sunday takeout rice into dinner for Wednesday.

Pour one tablespoon of oil into a large skillet and raise the heat to high until the oil shimmers. Add the cold leftover rice to the pan, press it down, and let it sit for 60-90 seconds to avoid mixing it (you want some of the individual grains to become crispy against the metal). Push the rice to one side. In the open space, scramble two eggs, and then combine them with the rice.

If you have some frozen peas, some soy sauce, and a teaspoon of sesame oil, along with some other sad vegetables from your crisper drawer that you can chop up, add them to the mix. If you have some on hand, top it off with chopped scallions and a little bit of chili crisp.

Add a handful of leftover rotisserie chicken or diced ham. That will change the dish from a side to a much more substantial main.

36) Hot Dogs and Slaw

What Hot Dogs and Slaw get you: Dinner consists of a bag of coleslaw and a hot dog from the grocery store.

Set the heat to medium and place a skillet on the burner. Put in 2-3 hot dogs and cook them for 5-7 minutes, tossing them regularly until there are deep brown char marks on all sides. (Alternatively, for softer hot dogs, you can boil them for 4-5 minutes). While the hot dogs are being cooked, get the slaw kit ready.

Mix the slaw with half of the dressing packet, a squeeze of lime, and a dash of celery seed if you have it. Spread the slaw on a buttered, toasted bun, add a hot dog, then top with mustard and pickled jalapeños.

Substitution: A bratwurst or kielbasa link instead of a hot dog. They are larger, meatier, and more substantial. They are the same construction just the cooking time is slightly longer (8 to 10 minutes more).

37) Crispy Gnocchi

The pitch for Crispy Gnocchi: Gnocchi that does not need to be stored in the refrigerator is cooked in butter for 12 minutes.

Put 2 tablespoons of butter or olive oil into a large non-stick skillet and heat over medium-high. Add a pack of shelf-stable gnocchi (do not boil) and spread them out in an even layer. Cook for 8-10 minutes, stirring every few minutes.

You may be looking forward to enjoying crispy exteriors and soft interiors. Along with a handful of baby spinach (which will wilt in thirty seconds due to the remaining heat), a quarter cup of grated Parmesan, and a squeeze of lemon, you can also add black pepper.

Swap: For the last 4 minutes of cooking, add halved cherry tomatoes. They will blister and break down into a quick sauce. It gives a more summery and lighter feel.

38) Deli Wrap

Why Deli Wrap pulls its weight: Dinner involves a flour tortilla, three sandwich fillings, and some rolling.

Lay a large flour tortilla flat and spread a thin layer of mayonnaise, hummus, or pesto on it. Then, layer some deli turkey or ham, add one or two slices of cheese, and top with some lettuce, sliced tomatoes, and a few pickled banana peppers or pickles. Be careful not to add too much filling or the wrap will be difficult to close. Next, fold the sides of the tortilla and roll it tightly from the bottom to the top. Finally, cut the wrap diagonally in half and keep the cutting board handy because it might leak.

Alternative Tortilla: Spinach or sun-dried tomato tortillas instead of plain flour. Provides a more delicate flavor and looks more striking on the plate.

39) Egg Stir Fry

Why Egg Stir Fry makes the cut: Eggs and any vegetables that are about to expire make a satisfying meal in under ten minutes.

Pour 1 tablespoon of oil into a broad frying pan and increase heat until the oil starts to shimmer. Add some chopped vegetables of your choice (such as bell pepper, onion, broccoli, mushrooms, zucchini, etc along with any wilting veggies). Stir fry for around 3 to 4 minutes until the veggies are soft and some start to blacken around the sides.

Make space on one side and crack 2-3 eggs into that space. Lightly scramble the eggs. Season with soy sauce and sesame oil. Enjoy over a microwavable rice pouch or by itself in a bowl. For spice, add Sriracha.

Replace with: A bag of frozen stir-fry vegetables. More speed, less waste, and a little more moisture (cook for an extra minute to get rid of the moisture).

40) Pantry Pasta

What Pantry Pasta gets you: You don’t need to buy groceries. An Italian supper consists of olive oil, garlic, chilli flakes, and some grated hard cheese.

To make the pasta, boil some salted water, add your selected noodles (spaghetti or linguine) and cook until al dente. Before draining the noodles, reserve a cup of the starchy cooking water. In a large skillet, heat 1/4 cup of olive oil and 3-4 sliced cloves of garlic.

Allow the mixture to simmer for approximately 3 to 4 minutes. You want the garlic to turn a light gold color, as any darker will create a bitter flavor. Add a large pinch of red pepper flakes. Combine the drained pasta with the mixture and add a splash of the water used to cook the pasta. Toss the mixture until the noodles achieve a silky texture and are slightly emulsified. Give it a toss with black pepper and Parmesan cheese, as well as some chopped parsley if you have any.

For a more savory and substantial addition, consider including a drained can of tuna or chopped anchovies to the garlic oil. This addition will certainly divide opinions at the table, but in a positive way.

Out of all the items, the dishes I repeatedly return to are the rotisserie chicken (which I sometimes turn into the Caesar salad later in the week) and the egg stir fry. Focusing on the egg stir fry, during the last month, there were three separate instances when I arrived home, opened the produce drawer, and made some version of an egg stir fry using the ingredients that were about to go bad.

More than I thought I would, I rely on the pantry pasta. There is something so special about the smell of garlic browning in olive oil at 7pm, and it really transforms the mood of the kitchen. If you need a starting point, begin there. The rest of the items will be here on Wednesday.

Pantry & Tools I Reach For When I Cannot Be Bothered

The kit that transforms “I do not want to cook” into an actual meal. Affiliate links: purchasing through them provides HomeViable a small commission at no extra cost to the consumer.

• JINCHUFURI Pre-Seasoned Cast Iron Skillet. The pan used for the breakfast-for-dinner eggs, quesadillas, grilled cheese, and crispy gnocchi.
• ThermoMaven Instant-Read Meat Thermometer. Captures the rotisserie chicken at the correct temperature, the shrimp prior to it becoming rubbery, and the air-fryer fish before the breading browns darker than golden.
• Rubbermaid Box Grater. The loaded potato, pasta marinara, and leftover fried rice with parmesan have all made their money on cheese-on-toast night.