No-Cook Recipes

No-cook, no-fuss meals are ideal for busy nights -- or anytime you need a quick meal that does not require any heating. From wraps to subs, salads to veggie delights, no-cook recipes can be prepared quickly after a busy day. Here are a few options.

Hummus wrap

Ingredients:

-- 2 sandwich wraps or large tortillas (Sandwich wraps are available from many companies. Flat-out bread offers about a dozen varieties, including four listed as lower-calorie. Gluten-free wraps are available, as well.)

-- 2 tablespoons hummus (roasted red pepper hummus is good in this wrap)

-- 1/4 cup baby spinach, rinsed and patted dry

-- 1 handful each: diced red onions, chopped black olives, and chopped sun-dried tomatoes

Wrapping the sandwich wraps or tortillas in a slightly damp paper towel to keep them pliable, warm them in the microwave for about 45 seconds. Lay the wraps on a clean cutting board. Spread one tablespoon of hummus on each wrap. Add half the spinach to one wrap and the other half to the second wrap, layering over the hummus. Sprinkle the red onions, black olives, and sun-dried tomatoes over the spinach. Salt and pepper to taste. Fold in the bottom quarter of the wrap and then roll to form the wrap sandwich. Serve immediately.

Pesto and smoked turkey sub

Ingredients:

-- 1 loaf Italian loaf bread (unsliced)

-- 1 jar prepared pesto

-- 6 thin slices red onion

-- 1 package or 3/4 pound deli-sliced 98% fat-free smoked turkey lunch meat

-- 6 slices provolone or mozzarella cheese

-- 6 thin tomato slices

Slice the bread lengthwise so it has a top and bottom half. Spread a thin layer of pesto on both halves. Be sure not to go heavy on the pesto because it will soak the bread, making the sandwich soggy. Set the top half aside. On the bottom half, layer the onion slices over the pesto. Layer the turkey slices over the onion and then the tomato slices over the turkey. Top the tomatoes with the cheese, and then add the top of the loaf. This sandwich serves two or three, depending the size of the appetites.

Summer fresh salad

Ingredients:

-- Precooked grilled -- not breaded -- chicken strips (Tyson's Grilled & Ready in the frozen aisle work well for this salad. Be sure to follow the package's directions for thawing. About one-half of a bag makes a hearty salad.)

-- 3 cups baby spinach, rinsed and patted dry

-- 2 cups romaine lettuce, washed, patted dry and torn

-- 1 cup sliced strawberries

-- 1 cup fresh blueberries

-- 1 can chopped baby corns (or you can use the whole baby corns), rinsed

-- 1/2 cup walnuts or pecans

-- Raspberry vinaigrette (about 1/4 cup or to taste)

Combine all the ingredients except the chicken, nuts, and vinaigrette in a large bowl. Toss to mix. Add the grilled chicken strips and nuts. Drizzle salad with raspberry vinaigrette. Toss lightly to coat. Serve immediately. This salad serves two easily and may provide leftovers for lunch the next day.

Stuffed tomatoes

Ingredients:

-- 4 medium tomatoes

-- 1 can cooked chicken (canned variety available in the aisle with the canned tuna)

-- 1/4 cup ranch dressing (low-fat or fat-free may be used)

-- 1/4 cup minced onion

-- 1/4 cup chopped celery

-- 1 teaspoon fresh garlic

-- 1 teaspoon sage

-- 1 teaspoon pepper

-- French-fried onions (optional)

Wash the tomatoes, and then slice the tops off. With a spoon (a grapefruit spoon works well), scoop out the inside of the tomatoes. Store the removed tomato pieces in refrigerator, and save to use for a chili or stew. Set aside the hollowed-out tomatoes. In a mixing bowl, combine the rest of the ingredients except the French-fried onions. If the mixture seems dry, add a bit more ranch dressing. Fill each tomato with chicken mixture. Top each stuffed tomato with the French-fried onions.