35 Best Recipes If You Don’t Like to Cook

Some nights, even deciding what to make for dinner feels like a chore. Add chopping, stirring, and a sink full of dishes, and cereal starts looking pretty reasonable.

These 35 best recipes if you don’t like to cook keep the work manageable. Think rotisserie chicken, frozen vegetables, jarred sauces, and meals you can put together while wearing your slippers. There are no-cook options, quick skillet dinners, and oven meals that mostly take care of themselves.

You don’t have to love cooking to make something satisfying. You just need a few meals that ask very little of you.

A Few Shortcuts That Make Dinner Easier

• Buy ingredients already prepped. Bagged slaw, shredded cheese, frozen chopped vegetables, and cooked chicken cut out several steps.
• Keep a backup meal in the freezer. Frozen ravioli, dumplings, and precooked meatballs can save a night when the fridge looks empty.
• Use the same ingredients twice. Opened tortillas can become wraps tonight and pizzas tomorrow.
• Read the whole recipe first. It takes a moment and prevents discovering halfway through that something needs to thaw.

The recipes below generally make two servings, unless otherwise noted. Times are estimates and include basic prep; oven preheating may add time. Use fully cooked chicken, sausage, and meatballs wherever specified, and follow package heating instructions when they differ.

1. Rotisserie Chicken Caesar Wraps

Crunchy lettuce, creamy dressing, and chicken make a wrap that feels like lunch from a café with very little effort.

Time: About 10 minutes | You’ll need: 2 large tortillas, 1½ cups shredded rotisserie chicken, 2 cups chopped romaine, 3 tablespoons Caesar dressing, and 2 tablespoons grated Parmesan.

Toss the chicken and romaine with the dressing and Parmesan. Divide between the tortillas, fold in the sides, and roll tightly. Serve right away so the lettuce stays crisp.

Easy shortcut: Use a Caesar salad kit and save the croutons for crunch on the side.

2. Black Bean and Cheese Quesadillas

Keep a can of black beans in the cupboard and you’re halfway to a warm dinner.

Time: About 15 minutes | You’ll need: 2 large tortillas, 1 cup drained and rinsed black beans, 1 cup shredded cheddar, ¼ cup salsa, and 1 teaspoon oil.

Mash the beans lightly with the salsa. Spread over half of each tortilla, sprinkle with cheese, and fold closed. Heat the oil in a skillet over medium heat. Cook each quesadilla for 2–3 minutes per side, until golden and the cheese has melted. Cut into wedges.

3. Pesto Tortellini with Peas

This is a boil, drain, and stir situation. The filled pasta does most of the work for you.

Time: About 15 minutes | You’ll need: 250 grams refrigerated cheese tortellini, 1 cup frozen peas, 3 tablespoons pesto, and 2 tablespoons Parmesan.

Cook the tortellini according to the package, adding the peas for the final 2 minutes. Before draining, save ¼ cup cooking water. Return everything to the pot and stir in the pesto, adding a splash of reserved water to loosen the sauce. Finish with Parmesan.

4. Sheet Pan Sausage and Gnocchi

Shelf-stable gnocchi can roast straight from the package, which means one less pot to wash.

Time: About 35 minutes | You’ll need: 350 grams shelf-stable potato gnocchi, 2 sliced fully cooked chicken sausages, 2 cups broccoli florets, 2 tablespoons olive oil, and ½ teaspoon Italian seasoning.

Heat the oven to 425°F. Toss everything on a large rimmed sheet pan and spread into one layer. Roast for 25–30 minutes, stirring halfway, until the broccoli is tender, the gnocchi is lightly golden, and the sausage is hot throughout.

5. Microwave Loaded Sweet Potatoes

A sweet potato turns a handful of pantry ingredients into a filling meal without turning on the oven.

Time: About 15–20 minutes | You’ll need: 2 medium sweet potatoes, 1 cup drained black beans, ½ cup salsa, ½ cup shredded cheese, and ¼ cup plain Greek yogurt.

Scrub and pierce the potatoes with a fork. Microwave on a microwave-safe plate for 8–14 minutes, turning halfway, until completely tender; larger potatoes may need longer. Split open, add beans, salsa, and cheese, and microwave for another 1–2 minutes until hot. Spoon yogurt on top.

6. Hummus and Veggie Pita Pockets

For nights when you want something fresh and absolutely no cooking.

Time: About 10 minutes | You’ll need: 2 large pitas, ½ cup hummus, 1 cup sliced cucumber, 1 cup shredded carrots, ½ cup halved cherry tomatoes, and ¼ cup crumbled feta.

Cut each pita in half and gently open the pockets. Spread hummus inside, then fill with vegetables and feta. If your pitas tend to tear, pile everything on top and eat them as open-faced sandwiches instead.

7. Salsa Chicken Rice Bowls

A microwave rice pouch makes this one especially useful when you’re hungry now.

Time: About 10 minutes | You’ll need: 2 cups cooked microwave rice, 1½ cups shredded cooked chicken, ½ cup salsa, ½ cup frozen corn, and ½ cup shredded cheese.

Heat the rice according to its package. In a microwave-safe bowl, combine chicken, salsa, and corn. Cover loosely and microwave, stirring in intervals, until hot throughout. Divide over the rice and top with cheese. Add avocado if you have one that’s ready to use.

8. French Bread Pizzas

These are ideal for using up the end of a loaf without making dough.

Time: About 20 minutes | You’ll need: ½ large French loaf, ½ cup pizza sauce, 1 cup shredded mozzarella, and ¼ cup sliced olives or pepperoni.

Heat the oven to 400°F. Split the bread lengthwise and place cut-side up on a baking sheet. Toast for 5 minutes, then add sauce, cheese, and toppings. Bake for another 8–10 minutes, until the cheese is melted and the edges are crisp.

9. Creamy Tomato and White Bean Soup

One can of beans makes a basic carton of soup feel more like dinner.

Time: About 15 minutes | You’ll need: 3 cups prepared tomato soup, 1 can white beans, drained and rinsed (about 1½ cups), 2 cups baby spinach, and 2 tablespoons cream.

Pour the soup and beans into a saucepan. Bring to a gentle simmer and heat for 5–7 minutes, stirring occasionally. Add the spinach and stir until wilted, then finish with cream. Serve with toast or crackers.

10. BBQ Chicken Flatbreads

Sweet, smoky sauce gives leftover chicken a completely different direction.

Time: About 20 minutes | You’ll need: 2 naan breads, 1 cup shredded cooked chicken, ⅓ cup barbecue sauce, ¾ cup shredded mozzarella, and 2 tablespoons thinly sliced red onion.

Heat the oven to 400°F. Mix the chicken with half the sauce. Spread the remaining sauce over the naan, then add chicken, mozzarella, and onion. Bake on a sheet pan for 10–12 minutes, until the cheese melts and the chicken is hot throughout.

11. Tuna and Chickpea Salad Bowls

No stove, no waiting, and a dressing you can mix right in the serving bowl.

Time: About 10 minutes | You’ll need: 1 can tuna, drained, 1 can chickpeas, drained and rinsed, 1 cup chopped cucumber, ½ cup cherry tomato halves, 2 tablespoons olive oil, and 1 tablespoon lemon juice.

Whisk the oil and lemon juice in a bowl, then season with salt and pepper. Add the tuna, chickpeas, cucumber, and tomatoes and toss gently. Serve with pita wedges or crackers.

12. Shortcut Chicken Fried Rice

Frozen vegetables and ready-cooked rice keep the chopping to almost nothing.

Time: About 15 minutes | You’ll need: 2 cups cooked microwave rice, 1 cup frozen mixed vegetables, 1 cup chopped cooked chicken, 2 eggs, 1 tablespoon neutral oil, and 1–2 tablespoons soy sauce.

Heat the oil in a large nonstick skillet over medium-high heat. Cook the vegetables for 3–4 minutes. Push aside, add the eggs, and scramble until set. Stir in the rice, chicken, and soy sauce. Cook for another 3–5 minutes, stirring, until everything is hot.

13. Cheesy Ravioli Bake

You don’t even need to boil the pasta for this cozy little casserole.

Time: About 50 minutes | You’ll need: 300 grams refrigerated cheese ravioli, 2 cups marinara sauce, ¼ cup water, and ¾ cup shredded mozzarella.

Heat the oven to 375°F. Stir the marinara and water together in a small baking dish. Fold in the ravioli, keeping it coated in sauce, and sprinkle with cheese. Cover tightly with foil and bake for 30 minutes. Uncover and bake for 10–15 minutes more, until the ravioli is tender and the sauce bubbles in the centre.

14. Greek Chickpea Wraps

These have plenty of crunch and tang without a single pan involved.

Time: About 10 minutes | You’ll need: 2 large tortillas, 1½ cups drained chickpeas, ½ cup tzatziki, 1 cup chopped cucumber and tomato, and ¼ cup feta.

Lightly mash the chickpeas with a fork. Spread tzatziki over each tortilla, then add chickpeas, vegetables, and feta. Fold in the sides and roll. A handful of bagged lettuce adds extra crunch if you have it.

15. One-Pot Creamy Salsa Pasta

The pasta cooks directly in its sauce, so there’s no separate boiling pot or colander.

Time: About 25 minutes | You’ll need: 170 grams dry small pasta shells, 1 cup mild salsa, 2 cups vegetable broth, 1 cup drained black beans, and ½ cup shredded cheddar.

Combine pasta, salsa, and broth in a saucepan. Bring to a boil, then simmer uncovered for 12–16 minutes, stirring frequently, until the pasta is tender. Add a splash of water if needed. Stir in the beans and heat through, then remove from the heat and add the cheddar.

16. Teriyaki Tofu Rice Bowls

Cubed tofu skips the messy raw-meat prep and cooks in a single skillet.

Time: About 20 minutes | You’ll need: 1 block extra-firm tofu (about 350 grams), 1 tablespoon oil, 2 cups frozen stir-fry vegetables, ¼ cup teriyaki sauce, and 2 cups cooked rice.

Drain the tofu, pat dry, and cut into cubes. Heat the oil in a large nonstick skillet over medium-high heat. Cook tofu for 7–9 minutes, turning occasionally. Add vegetables and cook until tender and hot, then stir in teriyaki sauce. Serve over heated rice.

17. Chicken Pesto Sandwiches

A good spread makes a simple sandwich feel much more intentional.

Time: About 10 minutes | You’ll need: 2 ciabatta rolls, 1 cup shredded cooked chicken, 2 tablespoons pesto, 2 tablespoons mayonnaise, 1 sliced tomato, and 2 slices mozzarella.

Stir the pesto and mayonnaise together. Spread over the split rolls, then layer with chicken, tomato, and mozzarella. Eat cold, or toast the open sandwiches briefly before closing them. Use bread you already have if ciabatta isn’t on hand.

18. Peanut Noodles with Bagged Slaw

The sauce comes together while the noodles cook, and the slaw provides the vegetables without any chopping.

Time: About 15 minutes | You’ll need: 170 grams spaghetti, 3 tablespoons smooth peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, and 2 cups bagged coleslaw mix.

Cook the spaghetti and reserve ½ cup pasta water. Whisk peanut butter, soy sauce, lime juice, and honey with 3–4 tablespoons warm pasta water until smooth. Drain the noodles and toss with the sauce and slaw, adding more water as needed.

19. Sheet Pan Nachos with Black Beans

Dinner can be something you put in the middle of the table and share.

Time: About 15 minutes | You’ll need: 4 cups tortilla chips, 1 cup drained black beans, 1 cup shredded cheese, ½ cup salsa, and ¼ cup sour cream.

Heat the oven to 400°F. Spread chips over a sheet pan and scatter with beans and cheese. Bake for 7–10 minutes, until the beans are hot and the cheese melts. Add salsa and sour cream after baking to keep the chips from getting soggy too quickly.

20. Quick Egg and Spinach Toasts

Breakfast ingredients make a perfectly useful dinner when your energy is running low.

Time: About 10 minutes | You’ll need: 4 eggs, 2 cups baby spinach, 1 teaspoon butter, 4 slices bread, and ¼ cup shredded cheddar.

Toast the bread. Melt butter in a nonstick skillet over medium-low heat and wilt the spinach. Beat the eggs, pour them in, and gently stir until set. Fold in the cheese and spoon onto the toast. Add sliced tomatoes on the side if you like.

21. Meatball Subs

Precooked frozen meatballs turn into a warm sandwich with very little hands-on work.

Time: About 20–25 minutes | You’ll need: 8 small fully cooked frozen meatballs, 1 cup marinara, 2 sub rolls, and ½ cup shredded mozzarella.

Heat the meatballs according to the package, then stir into warm marinara. Heat the oven to 400°F. Fill the rolls with meatballs and sauce, sprinkle with cheese, and bake on a tray for 5–7 minutes, until the cheese melts. Larger meatballs may take longer to heat.

22. Broccoli Cheddar Baked Potatoes

Microwave potatoes make a cozy dinner without waiting an hour for the oven.

Time: About 20 minutes | You’ll need: 2 medium russet potatoes, 2 cups frozen broccoli, ¾ cup shredded cheddar, 2 tablespoons butter, and ¼ cup sour cream.

Scrub and pierce the potatoes. Microwave for 10–15 minutes, turning halfway, until tender; add time as needed. Steam the broccoli according to the package. Split the potatoes and fluff with butter. Add broccoli and cheese, then microwave briefly to melt. Finish with sour cream.

23. Chicken Taco Salad

All the toppings do the heavy lifting in this big, crunchy bowl.

Time: About 10 minutes | You’ll need: 4 cups chopped romaine, 1½ cups cooked chicken, ½ cup drained black beans, ½ cup salsa, ¼ cup sour cream, ½ cup shredded cheddar, and 1 cup crushed tortilla chips.

Divide the lettuce, chicken, and beans between two bowls. Mix salsa with sour cream for the dressing. Spoon over the salads and finish with cheddar and chips. Assemble just before eating for the best crunch.

24. Creamy Lemon and Pea Pasta

A little cream cheese gives this simple pasta its sauce without needing a separate pan.

Time: About 20 minutes | You’ll need: 170 grams spaghetti, 1 cup frozen peas, 75 grams plain cream cheese, 1 tablespoon lemon juice, and ¼ cup grated Parmesan.

Cook the pasta, adding peas for the final 2 minutes. Save ¾ cup pasta water, then drain. Return the pasta and peas to the warm pot. Stir in cream cheese, lemon juice, Parmesan, and ¼ cup reserved water over low heat. Add more water gradually until creamy.

25. Buffalo Chicken Stuffed Pitas

Use bottled buffalo sauce to give cooked chicken a little kick without making a marinade.

Time: About 10 minutes | You’ll need: 1½ cups shredded cooked chicken, 2 tablespoons buffalo sauce, 2 tablespoons ranch dressing, 2 large pitas, and 1½ cups bagged slaw.

Toss the chicken with buffalo sauce and ranch. Cut the pitas in half and fill with slaw and chicken. Start with less buffalo sauce if you prefer mild food, then add more to taste.

26. Caprese White Bean Toasts

Tomatoes, mozzarella, and basil give a can of beans a fresh, summery makeover.

Time: About 15 minutes | You’ll need: 4 slices sturdy bread, 1 can drained white beans, 1 tablespoon olive oil, 1 cup halved cherry tomatoes, ½ cup diced fresh mozzarella, and 2 tablespoons chopped basil.

Toast the bread. Mash half the beans with the olive oil, salt, and pepper. Fold in the remaining beans and spread over the toast. Top with tomatoes, mozzarella, and basil. A drizzle of balsamic glaze is optional.

27. Shortcut Dumpling Soup

Frozen dumplings make a bowl of broth feel like a meal without filling or folding anything yourself.

Time: About 20 minutes | You’ll need: 4 cups vegetable broth, 10–12 frozen dumplings, 2 cups baby spinach, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.

Bring the broth to a gentle boil. Add dumplings that are suitable for boiling and cook for the time specified on the package. Stir in spinach, soy sauce, and sesame oil, and heat until the spinach wilts. Divide between two large bowls.

28. Cheesy Corn and Bean Skillet

This warm, scoopable skillet is especially handy when you have more cans than fresh ingredients.

Time: About 15 minutes | You’ll need: 1 can drained black beans, 1 cup frozen corn, ¾ cup salsa, ½ teaspoon ground cumin, and ¾ cup shredded cheddar.

Combine beans, corn, salsa, and cumin in a skillet over medium heat. Simmer for 7–9 minutes, stirring, until hot throughout. Sprinkle cheese over the top, cover, and let it melt over low heat. Serve with tortillas or microwave rice.

29. Smoked Salmon Bagel Plates

This is mostly spreading and assembling, which is exactly the level of effort some evenings need.

Time: About 10 minutes | You’ll need: 2 bagels, ¼ cup cream cheese, 150 grams ready-to-eat smoked salmon, ½ sliced cucumber, and 1 tablespoon capers.

Toast and split the bagels. Spread with cream cheese, then add smoked salmon, cucumber, and capers. Serve open-faced with lemon wedges if you have them. A handful of cherry tomatoes rounds out the plate with no extra cooking.

30. Shortcut Chicken Pot Pie Skillet

Warm, creamy filling and toast give you the comforting part without making pastry.

Time: About 20 minutes | You’ll need: 1½ cups cooked chicken, 2 cups frozen mixed vegetables, 1 can condensed cream of chicken soup (about 10½ ounces), ½ cup milk, and 4 slices buttered toast.

Stir chicken, frozen vegetables, soup, and milk together in a skillet. Bring to a gentle simmer and cook for 10–12 minutes, stirring regularly, until the vegetables are tender and everything is hot. Spoon into bowls and serve with the toast for dipping.

31. Mediterranean Couscous Bowls

Instant couscous only needs a short soak, so you can assemble the toppings while it sits.

Time: About 15 minutes | You’ll need: ¾ cup instant couscous, water or broth as directed on its package, 1 cup drained chickpeas, 1 cup diced cucumber, ½ cup tomatoes, ¼ cup feta, and 2 tablespoons Greek dressing.

Prepare the couscous according to the package, then fluff with a fork. Divide into bowls and add chickpeas, cucumber, tomatoes, and feta. Drizzle with dressing. Choose instant couscous here; pearl couscous needs a different cooking method.

32. Sausage and Pepper Hoagies

Frozen pepper strips save you from washing a cutting board before dinner even starts.

Time: About 20 minutes | You’ll need: 2 fully cooked Italian-style sausages, 2 cups frozen pepper and onion strips, 1 tablespoon oil, 2 hoagie rolls, and 2 slices provolone.

Heat oil in a skillet over medium-high heat. Cook the peppers and onions for 7–10 minutes, letting excess moisture evaporate. Slice and add the sausages, then heat through according to their package. Fill the rolls, add provolone, and cover the warm sandwiches briefly to soften the cheese.

33. Baked Eggs in Marinara

Jarred pasta sauce becomes an easy base for eggs, and toast catches every last bit.

Time: About 25 minutes | You’ll need: 1½ cups marinara sauce, 4 eggs, 2 tablespoons Parmesan, and 4 slices toast.

Heat the oven to 375°F. Warm the marinara in a small oven-safe skillet. Make four shallow wells and crack an egg into each. Transfer to the oven and bake for about 12–18 minutes, checking until the whites and yolks are set. Sprinkle with Parmesan and serve with toast. The skillet handle will stay hot, so keep an oven mitt handy.

34. No-Cook Peanut Chicken Slaw Bowls

Bagged slaw keeps its crunch nicely under a creamy peanut dressing.

Time: About 10 minutes | You’ll need: 3 cups bagged slaw, 1½ cups shredded cooked chicken, 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, and 2–4 tablespoons warm water.

Whisk peanut butter, soy sauce, lime juice, honey, and enough warm water to make a pourable dressing. Divide slaw and chicken between bowls and drizzle with the dressing. Toss just before serving. Add a handful of chopped peanuts if you want extra crunch.

35. Creamy White Bean and Spinach Skillet

A can of beans, a handful of greens, and a little creamy sauce make a surprisingly comforting dinner.

Time: About 15 minutes | You’ll need: 1 can drained white beans, ½ cup vegetable broth, 75 grams plain cream cheese, 3 cups baby spinach, ¼ teaspoon garlic powder, and 2 tablespoons Parmesan.

Combine beans, broth, and garlic powder in a skillet. Simmer for 5 minutes. Stir in the cream cheese until smooth, then add spinach and stir until wilted. Finish with Parmesan and black pepper. Serve with crusty bread to scoop up the sauce.

What to Keep on Hand When You Don’t Like Cooking

You don’t need every ingredient in this list. Pick three meals you would actually eat and stock the ingredients those meals share.

For example, tortillas, cooked chicken, shredded cheese, black beans, and salsa cover quesadillas, rice bowls, taco salads, and wraps. Add a bag of greens and a microwave rice pouch, and you have several dinner options without a complicated shopping list.

Frozen vegetables are useful because you can take out exactly what you need. Jarred sauces make it easier to change the flavour of ingredients you already know how to use.

Frequently Asked Questions

What can I make for dinner if I hate cooking?

Start with meals that involve assembling more than cooking. Chicken Caesar wraps, hummus pitas, tuna and chickpea bowls, and smoked salmon bagels are good options from this list. For something warm, try quesadillas or pesto tortellini.

Which recipes have the least cleanup?

Wraps and cold bowls usually need only a bowl, a spoon, and possibly a knife. The one-pot salsa pasta and white bean skillet keep hot meals to one cooking vessel. Sheet pan dinners also keep cleanup manageable.

Can I use rotisserie chicken in all the chicken recipes?

Yes. Remove the skin and bones, then shred or chop the meat. It works in the wraps, flatbreads, bowls, salads, sandwiches, and skillet filling here. Choose a seasoning that works with your sauce.

How do I make these meals less repetitive?

Change one part at a time. Put the same chicken in a wrap one night and a rice bowl another. Swap Caesar dressing for pesto mayonnaise, or salsa for barbecue sauce. You can keep the method familiar while changing the flavour.

Make Dinner Easier on Yourself

Choose one no-cook meal, one quick skillet dinner, and one freezer backup from this list. Those three options give you somewhere to start when you’re tired and nothing sounds worth the effort.

Dinner can be a warm quesadilla, a loaded potato, or a generously filled sandwich. It doesn’t have to be a project to be worth sitting down for.