5 No-Cook Dinner Ideas for When You Can’t Bear to Actually Cook

Project 365, Day 58/365

If you want to know where I’m at with cooking right now, read the title above again. I had no passion for cooking last week, but I trudged through anyway. There were three days, though, that we ended up ordering take out, and I make no apologies for that. But this week, I don’t want the expense of delivery nor do I want to be standing in the kitchen cooking for the better part of an hour, either.

So, I’m sharing some no-cook ideas I’ve turned to in the past that are making up my week’s dinner menu (no zoodles in site…I hate those things).

Burrata and Prosciutto Crostini

I’ve shared this recipe before in some post I can’t remember, but it’s phenomenal and the only thing that requires heat is warming up the take-and-bake baguettes I buy for this. The last time I made this was the last day my body felt normal. Literally that night, I felt a sharp pain down my leg, wondered what it could be, shrugged it off…and then proceeded to spend the next four months in bed. There’s a irrational part of my brain that is convinced if I eat this again, I’ll go back to square one, but I know that’s ridiculous and this is too delicious to not eat again. If you’re vegetarian, you can leave out the prosciutto and the burrata will be plenty delicious as the main component!

Chicken Salad Lettuce Cups

My favorite no-cook move is to buy a rotisserie chicken or two, shred the meat when it’s still warm and then find ways to eat it through the week. And for goodness sake don’t throw away the bones! I like to make bone broth from them, which is better than any store-bought broth you could buy. Anyhow, I plan to use half a chicken for some chicken salad I’ll serve either in butter lettuce cups or on bread if I’m feeling carby. I use my own recipe for chicken salad, but linked one above in case you need some guidance!

Greek Salad w/ Rotisserie Chicken & Creamy Greek Dressing

The rest of my rotisserie chicken will go into a Greek salad (though a Greek salad is wonderful without any meat, of course). I like to use romaine lettuce, kalamata olives, Persian cucumbers, tomatoes, pepperoncini and feta cheese. I’m not a big fan of chickpeas unless they are in cookie dough form, duh. I linked a dressing made with Greek yogurt I’m excited to try out this week.

Salmon and Kale Caesar Wraps

This recipe from Kitchn is so simple and very delicious. I find that the salmon in the pouch has better structure than the canned kind, but I’ve made this with both and it was equally delicious. I always massage my kale before eating, which is a step not included in the recipe here, FYI.

Charcuterie Board for Two

I’m notorious for craving a charcuterie board then proceeding to spend $$$ on all the components for just Charles and me. My favorite cheeseboard wizard Ain’t Too Proud to Meg has a great formula for making a cheeseboard for one or two people, so I’m going that route this week. Pair with either a nice wine you like or a kombucha!

And that’s it. I can’t wait to NOT cook this week and to not order out. Any go-to no-cook meal ideas you keep in your back pocket? If so, please share!

See you tomorrow, friends.