Simple Recipes That Require No Cooking Skills
If you find yourself filling up your basket with pricey premade foods when you’re at the grocery store, it’s time to stop. While you might not be the world-class chef you’ve always wanted to be, and you might have burned a grilled cheese or two in the last few months, don’t fret — you can have a simple, delicious meal that requires zero cooking skills. Following recipes you’ve found can be daunting — the list of ingredients might be full of things that you’re unsure about, and the cooking techniques may also have you scratching your head — but believe it or not, some recipes are so easy that you’ll be astonished by how good they taste. If you think you lack the cooking skills to make a fresh and fabulous meal, then check out these seven simple recipes that require absolutely no skill at all.
1. Creamy Avocado and White Bean Wrap
If you love eating healthy but shy away from recipes calling for exotic fruits and expensive organic foods, then this recipe for a creamy avocado and white bean wrap from Eating Well is for you. The mixture of avocado and white beans makes for a creamy and satisfying filling, while the slaw adds texture and tang. This may become a new lunch staple once you try it.
- 2 tablespoons apple cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chili in adobo sauce
- ¼ teaspoon salt
- 2 cups shredded red cabbage
- 1 medium shredded carrot
- ¼ cup chopped cilantro
- 1 (15-ounce) can white beans, rinsed
- 1 ripe avocado
- ½ cup shredded sharp cheddar cheese
- 2 tablespoons minced red onion
- 4 whole-wheat wraps or tortillas, 8 to 10 inches each.
Directions: Add your oil, vinegar, chipotle chili, and salt to a medium bowl, and whisk together. Add your cabbage, carrots, and cilantro, and combine them with your wet ingredients.
Mash the beans and avocado together in a separate medium-sized bowl using a fork or a potato masher. Add the cheese and onion to the mixture and stir.
Take a wrap or tortilla and add about ½ cup of the bean-avocado filling to it. Top the filling with about 2/3 cup of the cabbage-carrot slaw, and roll the wrap together. Make the rest of your wraps and serve.
2. Maple Berry Parfait
Breakfast is the most important meal of the day, and if you’re constantly reaching for the same box of cereal or bagel with cream cheese, then it’s time to change up your morning meal. This maple berry parfait from Better Food For All is delicious, healthy, and best of all, super easy. You can make it for yourself or for anyone else who’s up early in the morning, as it just takes minutes to prepare.
- Fat-free plain yogurt, divided
- 100% pure maple syrup, divided
- Fresh raspberries, divided
- Fresh blackberries, divided
- Original granola cereal
Directions: This recipe makes four servings, so grab four tall glasses (or mason jars for taking this dish on-the-go). Add 1/3 cup yogurt to the bottom of the glass, and then add 1 tablespoon maple syrup. On top of your yogurt layer, add about 2 tablespoons of raspberries and 2 tablespoons of blackberries. Finish this layer with a topping of 2 tablespoons of granola. Repeat these layers until you’ve reached the top of your glass, and cover and refrigerate until you’re ready to eat.
3. Chunky Vegetarian Chili
This recipe is the epitome of easy, hearty, and delicious. Even if you’re not a vegetarian, you’ll find the flavors in this chili to be outstanding due to the unique blend of spices, and the mixture of three different types of beans will keep you satisfied long after your meal is finished. This chunky vegetarian chili by Cooking Light is exactly what you need on a windy, cold night, and it’ll only take you minutes to prep.
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- ½ cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1½ tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 (16-ounce) cans stewed tomatoes, not drained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
Directions: Warm your slow cooker to medium-high heat, and add your oil. Then, add your onion, bell peppers, and garlic, and sauté the mix for 5 minutes, or until the veggies are tender. Add the brown sugar, spices, and remaining ingredients, and bring the mixture to a boil. Reduce the heat down to a simmer, and cook the dish for 30 minutes before serving.
4. One-Pot Pasta Primavera
If you think you can’t make an elegant pasta dish that you and all of your friends and family will enjoy, then you have to try this one-pot pasta primavera by The Recipe Rebel. Not only does this recipe only have a few ingredients, but you’ll get a creamy pasta sauce without very much effort, and you’ll get a great mix of veggies too. This dish is totally versatile, so you can throw in whatever veggies you desire. Try this one for any night of the week, and you’ll be amazed by how simple it is.
- 5 ounces white fettuccine pasta
- 1 cups 1% milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1 large carrot, shredded
- 1 cup frozen peas
- 1-2 handfuls chopped fresh spinach
Directions: Combine the pasta, milk, broth, salt, and carrot together in a large pot over medium-high heat. Simmer this mixture and stir often. Reduce the heat to medium once the dish begins to cook, and continue stirring, uncovered, for 12 to 15 minutes until the pasta is cooked and all of the milk and broth are absorbed. If you find that your liquid is being absorbed too quickly before the pasta gets a chance to cook, you can add in an additional ½ cup to ¾ cup liquid and continue cooking and stirring.
Once the pasta is cooked, remove your pot from the heat and add in peas and spinach. Stir everything together, cover the pot, and allow it to sit for 2 minutes, or until the spinach is wilted and the peas are warmed through. Serve immediately.
5. Chickpea and Spinach Salad
If you love the idea of eating healthy but find most healthful meals daunting to make (especially after a tiring and busy workday), then you’ll have to give this chickpea and spinach salad by Queen Of My Kitchen a try. Both chickpeas and spinach are amazing nutrient-dense ingredients that offer anti-inflammatory benefits as well as protein and fiber, and with this simple recipe, each flavor is enhanced with the help of a little lemon juice and olive oil. You don’t just have to eat this meal as a salad, either — try adding it to a wrap for an easy lunch, or make it even heartier with the addition of a piece of grilled chicken.
- 7 ounces fresh baby spinach leaves, chopped
- 1 (29-ounce) can of chickpeas, drained and rinsed
- 1 red bell pepper, seeded, ribs removed, and chopped
- 1½ tablespoons finely chopped scallions
- Juice of 1 lemon, or ¼ cup
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions: Add your spinach, chickpeas, bell pepper, and scallions to a large bowl. In a separate small bowl, whisk together your lemon juice, olive oil, salt, and pepper. Pour your dressing over your chickpea spinach mixture, and serve immediately. Add this salad to a pita or wrap if desired.
6. Chicken Parmesan Pizza
This recipe for chicken Parmesan pizza by Southern Living has everything you could ever want out of an easy Italian meal. If you love pizza but don’t want to spend the time making your own crust or the money ordering out, then you’ll be pleasantly surprised how well the garlic bread works here instead of pizza crust. You don’t even have to cook your own chicken here if you don’t want to — deli-fried chicken strips, even frozen chicken that you can cook quickly in the oven works perfectly on this pizza. You’ll never order out again once you’ve tried this simple and tasty dinner.
- 1 10-ounce package of frozen garlic bread loaf
- ½ cup canned pizza sauce
- 6 deli-fried chicken strips (or frozen chicken strips that you can cook according to package directions beforehand)
- 1 cup shredded Italian three-cheese blend
- 2 tablespoons chopped fresh basil
Directions: Begin by preheating your oven to 400 degrees Fahrenheit. Then, arrange your garlic bread on a baking sheet, making sure the buttered sides are facing upward. Bake the bread for 8 to 9 minutes, or until the bread is lightly toasted.
Remove your bread from the oven, and spread your pizza sauce over the buttered side. Cut your chicken strips into ½-inch pieces and arrange them onto the pizza sauce. Then, add your cheese and fresh basil.
Put your pizza bake into the oven and bake for another 8 to 10 minutes, or until the cheese is melted and beginning to brown. Remove from the oven and serve immediately.
7. Greek Yogurt Chicken Salad Sandwich
If you’re not a fan of the mayo-heavy chicken salad that’s so common in school cafeterias and restaurant-style recipes, then we’ve got the perfect fresh and light recipe for you. This Greek yogurt chicken salad sandwich by Damn Delicious has all of the things you love about chicken salad (like the veggies and seasonings) mixed with fresh and tangy Greek yogurt for a whole new twist on a classic. You can add this chicken salad to bread for an awesome lunch, or add it on top of lettuce for a light and tasty no-bread variation — the choice is yours.
- 2 cups leftover rotisserie chicken
- ½ cup diced red onion
- ½ cup diced apple
- ½ cup grapes, halved
- ¼ cup dried cranberries
- ¼ cup slivered almonds
- ½ cup plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 8 slices of bread
- 4 leaves Boston bibb lettuce
Directions: Add chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, and salt and pepper to a large bowl. Combine all ingredients until they’re thoroughly mixed, and taste to ensure that it’s properly seasoned.
Add your chicken salad to a piece of bread, and add a piece of lettuce on top. Close your sandwich with another piece of bread, and serve.