If you don’t know already, I’m far from a domestic goddess. But although I can still feel the satisfaction brought by a newly vacuumed rug, I do not get that same warm-fuzzy feeling when I cook. The people in my life who love to cook find it relaxing and fun. I find it to be tedious and oh so boring. To be specific, I hate chopping vegetables and the clean up. Scrubbing 5 pans, 2 cutting boards, and 12 knives, spatulas, etc, for one meal hardly feels worth it. I don’t like the actual cooking part either. You see where this is going. However, this is the real world and sometimes a girl’s gotta make dinner. So, I did what any non-cook would do and built a repertoire of healthy, filling meals that fit my criteria: limited prep, limited cook time, and barely any clean-up. Oh, and each of these recipes make at least 4 servings, so you can plan on lunch for a few days afterwards. Since it’s a dreary February, I thought I’d share my go-to soup recipe to keep you warm. Whenever I take this to lunch everyone comments on how good it smells and thinks I know my way around a kitchen. I’ve also linked four other favorite recipes to keep on rotation. Go on, fake it in the kitchen!
Chicken, White Bean and Veggie Soup
- 1 Rotisserie Chicken (You know those whole chickens in the deli/meat section of your grocery store? Buy one of those, usually around $8-12. Pre-cooked and ready to eat.)
- 2 10oz bags bella mushrooms (I buy them pre-washed and sliced to save time, because I CAN!)
- 1 10oz bag carrots (Again, I buy them shredded and pre-washed.. You can also buy whole carrots and wash/slice them, but I’m hate chopping vegetables…)
- 6 leeks (full stems)
- 2 16oz cans cannellini beans, drained
- 48oz chicken broth, go low sodium if you can
- 4-5 cups water
- Salt and pepper
- Herbs de Provence, just a couple dashes, or whatever other spices you like to add to soup. Basically anything tastes good. Trust me I’ve tried some random stuff and it was still good.
- Pull the chicken off the bones, keep only the meet. It’s easier to do this when the meat is warm, like right after you buy it from the store!
- Wash and cut the leeks. Make sure you only use the stem and wash them after cutting, they are real dirty. Never cut leeks before? Watch this quick video, will take you two seconds.
- Dump literally everything into a big pot on the stove. Simmer on low-medium for 2 hours. MY FAVORITE AND THE EASIEST STEP.
- Eat your food.
- Like it spicy? Add a swirl of sriracha.
Here are a couple other recipes I make a lot that have minimal chopping and limited cooking for my busy, no-cook friends out there:
Lemony Chickpea Tuna Salad: I add tuna (1 can, drained) to this recipe and eat it for lunch with pita or carrot slices.
Roasted Vegetables and Tofu: I make this recipe and add tofu (sauté it first for 5 minutes to brown). Healthy lunch that keeps you full, a miracle. Remember, you can usually buy all these veggies pre-chopped if you’re short on time.
Turkey Taco Skillet: A great one pan dinner. Swap the ground beef for lean turkey to make it healthier. Add a can of corn to the skillet. Add cabbage and avocado as a topping… so good!
Salmon and Sweet Potato: 3 steps, 15 minutes, good for lunch or dinner. A solid one pan option.