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No Time to Cook Dinner Website
I recently had a chance to meet the creator of a network called No Time to Cook Dinner. For those of you looking for some quick and easy recipes, here's the <a href="http://www.notimetocookdinner.com/" target="_blank">website</a>.
And so in the spirit of not having time to cook, what's your favorite quick and easy recipe? Mine is actually a lunch recipe.
Chicken Salad
-Whole roasted chicken
-Jar of artichokes
-Jar of sundrided tomatoes in olive oil
-Spring greens
-Container of mozzarella balls
All you do is pull the chicken off into little pieces ad then combine all the ingredients (except the greens) in a bowl. I'll usually drizzle a little bit of olive oil, salt and pepper into the bowl as well. If you're going to eat it right away, you can toss in the greens. If you're packing a lunch, I'd suggest bringing the greens in a separate bag so they don't wilt. You can also make this without the greens if you like. So there you have it -- a tasty, easy and filling lunch!
And so in the spirit of not having time to cook, what's your favorite quick and easy recipe? Mine is actually a lunch recipe.
Chicken Salad
-Whole roasted chicken
-Jar of artichokes
-Jar of sundrided tomatoes in olive oil
-Spring greens
-Container of mozzarella balls
All you do is pull the chicken off into little pieces ad then combine all the ingredients (except the greens) in a bowl. I'll usually drizzle a little bit of olive oil, salt and pepper into the bowl as well. If you're going to eat it right away, you can toss in the greens. If you're packing a lunch, I'd suggest bringing the greens in a separate bag so they don't wilt. You can also make this without the greens if you like. So there you have it -- a tasty, easy and filling lunch!
Replies to This Discussion
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Permalink Reply by John Metzger on -
I do most of my cooking on weekends. I usually make extras so we have leftovers during the week. In the winter, I make a lot of soups, tripling or quadrupling the recipe and freezing the extras. There are other dishes I make this way too (ie. bean dishes that can be served over rice, etc.). It makes it very easy during the week when time is short. Once you have a few options that are frozen, you can rotate leftovers from the weekends that might not freeze well (ie pastas) with stuff from the freezer. Then you have a nice selection for the work week without getting tired of anything.
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Permalink Reply by Becca on -
I'm with you when it comes to soups. We've been eating corn and chicken chowder all week. I'm a little chowdered out.
John Metzger said:I do most of my cooking on weekends. I usually make extras so we have leftovers during the week. In the winter, I make a lot of soups, tripling or quadrupling the recipe and freezing the extras. There are other dishes I make this way too (ie. bean dishes that can be served over rice, etc.). It makes it very easy during the week when time is short. Once you have a few options that are frozen, you can rotate leftovers from the weekends that might not freeze well (ie pastas) with stuff from the freezer. Then you have a nice selection for the work week without getting tired of anything.
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