Fast, Affordable, No Cook Family Meals
By Lolita Carrico | Thursday, October 1st, 2009 at 1:50 pmREAD MORE IN: Giveaways, Recipes
Yesterday, I participated in the Vons Ultimate “No-Cook” Challenge which brought a few mom bloggers out to test our skills: we had $25 and 25 minutes to make a meal for a family of four…without an oven or stove. All of the participants came up with fantastic ideas — and they’re all time and budget tested, plus practical!
After a busy day, these are great ideas to turn to when you’re short on time.
Erin Shachory’s Fig Crostini & Chipotle Chicken Salad
Fig Crostini
1/2 inch slices of bakery fresh multi-grain bread
2 fresh figs sliced thin
cream cheese spread with chives
Spread cream cheese on slices of multi-grain bread. place a slice of fig on each crostini.
Chipotle Chicken Salad
Chipotle Mayo (see recipe below)
1 head of romaine lettuce
roasted chicken, shredded
1 large Haas avocado
lemon juice to taste
1 lime
cilantro to garnish
Chipotle Mayo
1/2 tsp chipotle in adobo sauce
1 cup mayonnaise
1/4 cup cilantro, chopped
lemon juice to taste
1 tbsp minced garlic
salt and pepper to taste
Mix shredded chicken with chipotle mayo. Serve on a bed of lettuce with slices of avocado. Add lemon and lime juice to taste.
Anna Vocino‘s Lime Chicken Tostadas with Cilantro Sour Cream
Rotisserie chicken
Bunch of cilantro
1 medium heirloom tomato
1/2 cup your favorite salsa
1 lime
1/4 cup grated cheese
4 corn-based tostadas
1 avocado
1/2 cup lite sour cream or creme fraiche
Pull the rotisserie chicken meat into small pieces and put into a large mixing bowl. Squeeze the juice of one lime over the chicken, blend it in, and let the chicken marinate for 5-10 minutes in the lime juice while you chop the other ingredients. Put the chopped tomato, a small handful of chopped cilantro, and the salsa into the chicken mixture and fold in evenly.
In a separate bowl, whisk together the sour cream and another small handful of finely chopped cilantro.
Place chicken mixture on tostada shells, top with grated cheese, avocado slices, and cilantro sour cream.
Lolita Carrico‘s Peppers Stuffed with Tuna, Tomato & Mozzarella Salad and Zucchini Ribbons
Zucchini Ribbons
2 green zucchini
2 small yellow squash
3 tablespoons chopped fresh basil
1/2 tablespoon dried oregano
2 tablespoons olive oil
lemon juice and lemon zest
Make zucchini ribbons using a peeler and put in bowl with herbs. Whisk olive oil, lemon juice, and lemon zest, pour on vegetables. Gently mix to coat. Season to taste with salt and pepper.
Tomato & Mozzarella Salad
1 8-0z container of boccioni (small round) mozzarella in water
3 diced roma tomatoes (or use whole grape tomatoes)
2 tablespoons olive oil
1 tablespoon fresh chopped basil
1 – 2 garlic cloves, minced
crushed red pepper, to taste
salt and pepper, to taste
Mix all ingredients together. If possible, allow to sit for 20 – 30 minutes for flavors to develop.
Peppers Stuffed with Tuna
4 red or yellow bell peppers
3 cans tuna fish (I prefer solid albacore in water)
1/2 cup crumbled feta cheese
olives or capers
1 cup fresh flat-leaf parsley leaves, roughly chopped
zest of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon black pepper
salt and pepper, to taste
Cut tops off of peppers and remove inside stems and seeds. Set aside.
In a medium-sized bowl, mix remaining ingredients together. Evenly spoon mixture into peppers. Garnish with parsley if desired.
Sarah Auerswald‘s BBQ Chicken Sliders with Cole Slaw
Rotisserie chicken
1 bag of shredded purple cabbage
Cole Slaw dressing, to taste
1 – 2 tablespoons chopped red onion
1 cup barbecue sauce
2 tablespoons sweet pickle relish
8 dinner rolls
Mix cabbage with cole slaw dressing and set aside.
Shred chicken, add onion, bbq sauce and relish. Mix well.
Assemble each slider by taking a dinner roll and slicing it in half. Pour a bit of BBQ sauce on the bottom half, add a dollop of chicken mixture (about 1/3 of a cup), top with about a tablespoon of the cole slaw, and end with the other half of the dinner roll.
Christy Portillo’s Chicken Cashew Pita Sandwiches
Rotisserie chicken
2 6oz. containers of plain non-fat yogurt
1 9.25 oz can chopped cashews
1 broccoli crown
1 small carrot
1 Gala apple
1 Celery stalk
1 package of pita breads
Debone all chicken from pre-made rotisserie chicken and cut into chunks. chop cashews, broccoli, apple and celery into small pieces. Add to chicken. Shred carrot and add to chicken mixture. Add two containers of yogurt and mix well. Serve in pita bread.
Carolyn Graham’s Chicken Walnut Salad
1 Tbsp Dijon mustard
3-4 tbsp balsamic vinegar (to taste)
ground black pepper to taste
1 bag of salad greens
1 cup cooked chicken, chopped
1 cup of walnuts, chopped
1 cup dried cranberries
1 container crumbled feta cheese
Put mustard into a small bowl and gradually stir in olive oil. when nicely combined, add vinegar until you have the right consistency and add ground pepper to taste. Put all other ingredients into bowl and toss with dressing.
Joann Egan Neil’s Chicken Crunch Salad
romaine lettuce
shredded cheddar cheese
El Torito cilantro pepita ceasar dressing
pre-cooked chicken strips
1 yellow bell pepper
tortilla chips
large flour tortillas
1 large mango
lemon juice
cayenne pepper
Chop lettuce, chicken and bell pepper. Add cheddar. Crumble chips over mixture and mix again. Spoon about 1 cup of salad mixture into middle of flour tortilla and roll tightly, tucking in sides. Garnish plate with sliced mango sprinkled with lemon juice and cayenne pepper and tortilla chips.
Jessica Gottlieb‘s Asian Shrimp Salad
1 pound precooked, peeled deveined shrimp, cut into 1/2 inch pieces (reserve a few whole shrimp for garnish)
1 can water chestnuts, cut into 1/2 inch pieces (reserve a few for garnish)
1 bunch green onions, cut into 1/4 inch slices
1 can mandarin oranges, drained
1/4 cup Kraft Light Asian dressing
I cucumber, cut into 1/4 inch pieces, seeds removed
Mix above ingredients in a bowl.
Arrange 1 bag mixed baby greens on a platter. Put shrimp salad mixture over greens. Garnish with reserved whole shrimp and water chestnuts.
Serve with french bread.
Win one of two $50 Safeway Gift Cards!
We’re giving away two $50 Safeway Gift Cards — redeemable at any Safeway store! To enter to win, give us your favorite no-cook recipe in the comments below before 5pm ET on Monday, October 12th! We’ll pick our two favorite entries and send off a gift card to the entrant!
Good luck!
Abby says: My family adores the Tyson breaded Chicken Strips. So easy dump on cookie sheet and bake!
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Lolita Carrico says:
Thanks Abby! We’re looking for no-cook recipes — no stove or oven! So we can’t use this one… Sorry!
Shannon says: Tuna salad with hard boiled eggs from the salad bar at the store.
McKim says: French Dip Sandwiches – I buy deli roast beef, rolls out of the bakery and an au jus mix that can be heated in the microwave.
brenda helgeson says: my 7 layer bean dip recipe. it’s all fresh or prepared ingredients. takes hardly any time to prepare and it’s great for family gatherings
Shelbie Johnston says: Stuffed tomatos with homemade chicken salad! Make your chicken salad any way you like, I add celery, lemon pepper and mayo! Cut the top of tomatos off, and scoop out insides (save for making spaghetti sauce) and stuff with the chicken salad, chill for a it then enjoy! Great summer meal and so refreshing!
Pat says: California Tossed Salad
1 cup bite-size cubes of your favorite cheese
1 cup canned button mushrooms, drained
1 cup canned pitted black olives, drained
1 large ripe avocado, peeled pitted and chopped into bite-size pieces
1 cup ripe cherry tomatoes
1 cup marinated artichoke hearts (do not drain)
1 dozen large romaine lettuce leaves
Combine cheese, mushrooms, olives, avocado, tomatoes and artichoke hearts. Toss gently. Arrange three lettuce leaves on each of four salad plates. Spoon salad on top. Serve immediately. Serves four.
Lauralee Hensley says: Make a healthy Tyson Grilled Chicken Strips Taco Salad.
1 bag salad mix
1 can of olives sliced
1 15 ounce can of Red Kidney Beans drained
2 bags of Tyson Grilled Chicken Strips (found in stores by the lunch meat usually)
1 16 ounces bag of shredded cheddar cheese or Mexican Blend Cheese
1 bag of Frito Corn Chips or 1 bag of their Chili Corn Chips
1 to 2 cups of Ranch Dressing mixed with 1 to 2 tablespoon of zesty Italian Dressing
Mix all ingredients together in a large bowl.
This is an easy recipe to size down or up. The more people the more lettuce and beans you add, the fewer, just scale back.
The amount of dressing just depends on the amount of salad in the bowl. You don’t want it to be dry, because some of the dressing soaks into the chips.
I think this salad lasts pretty well into the second and even third days too.
Tari Lawson says: I like to make a spinach salad. I buy raw spinach and top it with fresh fruit, walnuts and blue cheese and drizzle with a bit of raspberry vinegrette. If I have leftover chicken, I will add that in too 
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sara says: I love to make these colorful veggie tacos for my family of 7 on a hot day, no need to to heat up the kitchen!
Veggie Tacos
Give each person a Spinach flour torilla.
In a bowl combine one can of corn(rinsed), one can of black beans(rinsed), one cup of salsa, one avocado diced, 1 T cut cilantro.
Spread mixture onto each tortilla, and enjoy!
Brie Padfield says: 1 package artificial crab meat chunk or flake
1 large Avocado
2 Tablespoons Light Mayo
Chopped red onion to taste
Salt
Pepper
Dill
Garlic powder
Mix all ingredients together
Wrap in flour tortillas, nice refreshing summer dinner
Sherry says: 1 package Spinach
1/2 cup sliced Strawberries
1/2 cup chopped Walnuts
1/2 cup crumbled Gorgonzola Cheese
1/4 cup diced purple Onion
Toss together.
Dressing: 1/4 cup Honey
1/2 cup Red Raspberry Vinegar
2 T Poppy Seeds
Mix together well. Then top salad with the dressing.
Stephanie J says: chicken salad
canned chicken
mayo
cashew halves or almond slivers
crasins
jewel says: Pre-packeaged salad, store bought roasted chicken, red grapes, mixed fresh veggies, feta cheese, almonds and dressing of choice
JC says: Lay’s Chips Tofu Salad:
Ingredients:Lettuce,Lay’s chips(any chips will do),Tofu,Tomatoes
Dressing:Seaweed Wasabi Mayo (Seaweed powder, Wasabi, Mayo)
Voila, quick and easy. Healthy, delicious and low calories!
Salads! Lettuce and tomatoes from our garden along with cucumbers and whatever else that is ready to pick.
YUM. 
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Annette D says:
I like to make all kinds of wraps for my family. It is super easy and very good. You start with a tortilla and add any kind of deli meats, some veggies, mayo or mustard or what every condiment you like fold and roll. Yummy!
Jaimee says: Our very favorite no cook item during the summer is salads with almost everything (except the dressing & cheese) coming straight from our garden. We start with lettuce, then add tomatoes, bell peppers, onions, chives, hot peppers (not for the kiddos), snap peas, carrots, and top with some cheese & dressing. Quick, easy, and doesn’t warm up the house. Plus everyone can customize it their way!
Linda Lansford says: chicken-a-la king from a can is our staple
Walter Arnett says: Here is one popular with the tailgate crowd:
Fritos Corn Salad
2 cans yellow kernel corn (drain)
1/2 purple onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 cup shredded cheddar cheese
1 cup mayonnaise
5 ounces of chili cheese Fritos corn chips
Directions
1. Mix all the ingredients except the chips.
2. Add the chips in before serving (so chips won’t get soggy).
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christopher h says: no cook spaghetti sauce
12 plum tomatoes, finely chopped
3 cloves garlic, minced
1 medium red bell pepper, seeded and chopped
20 fresh basil leaves, torn
mix together, then drizzle with 1/2 cup olive oil, stir. let sit for one hour to blend flavors. serve over pasta.
Leann Swinney says: On sports nights or hot summer days I buy macaroni salad or macaroni and cheese from the supermarket deli and add tuna fish and canned peas.
ASIAN CHICKEN SALAD
(from kitchenparade.com)
* DRESSING 1/4 cup chopped cilantro
* 2 tablespoons grated fresh ginger
* 3 tablespoons rice wine vinegar
* 1 tablespoon fresh lime juice
* 1 tablespoon sugar
* 3 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon dried mustard
* 2 – 8 tablespoons peanut or vegetable oil (see Later Notes)
* CHICKEN 1 rotisserie chicken, skin removed, meat chopped (about 4 cups)
* 6 ounces baby spinach leaves
* 2 cups sliced red, yellow and green peppers
* 1 cup bean sprouts
* 1/2 cup honey-roasted peanuts (optional but nice crunch)
* Salt and pepper to taste
* Spring greens or mixed lettuces
* Mango slices, red grapes or banana chunks
DRESSING Whisk dressing ingredients together and set aside.
CHICKEN Stir together chicken, spinach, peppers, bean sprouts and nuts. Stir in just enough dressing to lightly wet. Add salt and pepper to taste.
TO SERVE Arrange spring greens on each serving plate, then mound with chicken mixture. Decoratively arrange fruit on the plate. Serve immediately.
Karen says: in the summer a caprese salad is always nice — halved cherry tomatoes or thin-sliced beefsteak tomatoes plated with sliced fresh mozzarella cheese and fresh basil, perhaps a drizzle of olive oil or Italian dressing if desired, and a loaf of crusty French bread on the side…
A no cook recipe for my teen would be bowl of Crispix cereal with skim milk, small glass of OJ and a handful of red grapes.
For me it would be double fiber bread, 2 smart beat cheese slices, honey brown sugar ham with small teaspoon of smart light flax oil butter spread, glass of skim milk, fat free chocolate pudding.
Sabine Blanch says: French Bread with Spinach Dip
Susan C says: We go to Tom Thumb and pick up a rotisserie chicken and a 1/2 lb. of macaroni salad and some rolls.
JRG says: Creamed beef to put on toast; a little expensive, but Stouffers makes a good product. No real cooking – just a quick microwave.
Alia C says: Spinach Delights
1 cup Reduced Fat or Light Sour Cream
1/4 cup Light Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 carrot, shredded
1/2 cup finely chopped yellow peppers
Multi-Grain Snack Crackers
MIX sour cream and dressing in medium bowl until well blended.
STIR in vegetables.
SERVE with crackers.
Suzanne Lewis says: * 2 (8 ounce) bags shredded colby-monterey jack cheese
* 8 ounces ranch dressing
* 1 (10 ounce) can of diced tomatoes and green chilies (I use Rotel brand)
* green onion, diced
* 1 green pepper, diced
Directions
1. Mix all ingredients well. Chill at least 2 hours. Serve with tortilla chips.
It’s called Babysitter Dip because it’s an easy no cook recipe the babysitter can make for the kids.
marge mckoen says: albacore tuna , mayo , diced green olives, topped on totilla chips, top with a little shredded cheeder cheese and little salsa and its yummy
Rosie says: Top Mesclun with Smoked Salmon and capers. Sprinkle with salt and pepper and drizzle with good olive oil. You’ve made a simple, healthy, and tasty salad in minutes!
Jackee says: Shrimp Caesar Salad
1 head romaine lettuce, chopped
1 bag of cooked salad shrimp
1/2 cup crouton
1/2 can of olives, chopped
1/2 cup Caesar Dressing
Mix all ingredients in a bowl, top with a lemon wedge, grated Parmesan and fresh ground pepper.
Top hearts of romaine with craisins, candied almonds and gorgonzola crumbles. Then top with raspberry vinaigrette dressing.
Anne says: I like making an assortment of dips and enjoying a meal of snacks!
Black bean Dip:
1 Can black beans
1/2 small onion (any will do, i prefer red)
juice from one lime
3 cloves garlic
1 handful fresh cilantro
salt and pepper to taste.
combine all ingredients in a food processor and pulse until desired consistency is reached, I like it a little bit chunky
Serve cold with tortilla chips, pitas, or veggies!
I’ll serve this dip along with homemade taco dip (no cooking) and storebought or homemade hummus! YUM!
Mishia says: We love having chicken caesar salads at home. Just buy all of the ingredients and throw them together in a bug bowl. yum.
Marc says: A sandwich with canned salmon/tomato/onion. And for dessert: natural chunky peanut butter frozen solid with almonds, and pecans mixed in. MMmmmmmmmmm!
Janette says: My favorite no-cook recipe is an antipasti salad:
2 tablespoons balsamic vinegar
1 teaspoon chopped garlic or roasted garlic purée
1 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
6 cups chopped romaine lettuce, cut in 1-inch pieces
1 (15-ounce) can garbanzo beans, drained and rinsed
15 basil leaves, torn into small pieces
1/2 cup flat-leaf parsley leaves
1 cup sliced jarred roasted red or yellow peppers
1 (6-ounce) jar marinated artichoke hearts, drained
1 cup pepperoncinis
1/2 cup pitted black olives, drained
3/4 cup roasted tomatoes
6 ounces fresh mozzarella, drained
3 ounces sliced pepperoni
3 ounces sliced Genoa salami
In a medium bowl, whisk together balsamic vinegar, garlic purée, salt and pepper until well combined. Pour olive oil into mixture in a thin stream while whisking constantly to emulsify vinaigrette.
In a large bowl combine, lettuce, garbanzo beans, basil and parsley leaves. Pour half the vinaigrette over lettuce mixture and toss to coat well. Spread lettuce mixture out onto a large platter. Arrange roasted peppers, artichoke hearts, pepperoncinis, olives, roasted tomatoes, mozzarella, pepperoni and salami in sections on top of lettuce. Drizzle remaining dressing over salad. Serve immediately.
This is ‘absolutely’ my favorite no-cook recipe:
STRAWBERRY SHRIMP MELON SALAD!
1 lb pre-cooked medium size shrimp (shelled and devined)
2 cups watermelon cubes
2 cups cubed cantaloupe
1/2 cup of raisins
2 Tbsp. honey
1 Tsp lemon juice
1 -1/2 cups lemon yogurt
In small bowl, combine yogurt, lemon juice and honey and blend well!
In large bowl, combine remaining ingredients!
Pour dressing over and toss very gently to coat!
Serve immediately on lettuce lined plates!
Serves 6 and takes less than 10 minutes to prepare!
YUM! YUM! YUMMY!
Sorry, please forgive me!
When submitting the above recipe:
‘STRAWBERRY SHRIMP MELON SALAD!’
I accidentally left out an important ingredient for the recipe:
Add:
2 cups halved strawberries (to the above recipe)
Thanks!
sheri says: Take a pkg of italian dressing powder and mix into cream cheese…roll into a ball and coat with nuts…spread on crackers..yum!
Ravzie says: A bagged salad with those Sargento salad toppers are good! You don’t get it any easier than that.
kathleen says: Whenever I roast a prime rib I make sure it is big enough for leftovers. I use French Rolls, lettuce, tomatoes and my homemade horse radish sauce. Then each person adds whatever they want. For some reason we have gotten in the habit of opening a can of sliced beets and eating them cold. Great stuff.
lilshuga2001 says: I LOVE me some TACO SALAD!!
I use Fritos Chili Cheese Chips
lettuce, tomatoes, olives, onions, sour cream and GUACAMOLE!
Combine and ENJOY!!
lilshuga2001 says: SOrry, the above recipe should be called… VEGETARIAN TACO SALAD!
I dont use ground beef, because I am vegetarian!
Gianna says: I mix together equal parts sour cream and cream cheese in a large casserole dish. Then I layer the following toppings:
Diced onions, diced melrose peppers (or cubanelle), diced tomatoes, monteray jack cheese, cheddar cheese, sliced black olives and diced green onions.
Serve with any kind of chip or crusty bread and it’s delicious.
I love using ingredients fresh from the garden.
I just love the Savory Chicken Salad that we make, and eat on toasted sourdough, or crackers.
2 cans Kirkland (Costco) chicken
1 cup of green grapes, halved or quartered
1/2 cup toasted pecan pieces
2 Tbsp. diced red onion
1/2 cup Mayo or Miracle Whip (we use the light version of either)
2 Tbsp. honey
1 tsp. ground cumin
salt and pepper to taste, if desired
Mix the chicken (shred a little bit with forks, to create manageable, bite-sized pieces), grapes, pecan pieces and onion in a bowl. Mix the mayo, honey, and ground cumin together; pour over the chicken mixture, and stir until mixed well.
Eat with crackers or toasted breads. YUM!
Heather C says: Best salad ever for an individual or a family!
2-3 cups chopped romaine per person
1/2 cup black beans, drained and rinsed, per person
1/2 cup salsa, per person
1 scallion, chopped, per person
1/2 avocado, peeled, cubed, per person
2 tbsp lemon juice, per person
1/2 cup chopped cooked chicken, per person
Mix together based on number of people and serve.
alejandro aGUILAR says: a simple sandwich with avocado and chesse
CONGRATULATIONS to our two winners: Shelbie Johnson and Lee Taylor! Thanks for your recipes and thanks to everyone for entering and sharing such great ideas!
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