What are your go-to FAST, easy, healthy(ish) recipes? The ones you’ve made a hundred times…

Question

eva h · Answer

Dumpling and Smashed Cucumber Salad With Peanut Sauce: big time low effort high reward

eva h · Answer

Creamy Cabbage Pastina: fast, easy, extremely good.

Sheena · Answer

Roasted cauliflower chickpea yogurt bowls with fennel parsley salad: Have been hitting this one up at least twice monthly for 5+ years straight.

Jim Biancolo · Answer

Mark Bittman’s Spaghetti and Fried Eggs: This might be the ultimate low-effort-high-reward dish. Who knew so little effort could produce such decadence? Important tip: make sure you don’t overcook the eggs, you want the yolks to still be runny when you dump in the pasta so they make a silky sauce instead of egg chunks. Don’t get me wrong, if that happens you’ve made spaghetti with scrambled eggs instead, and it’s still so yummy, but not quite as divine as when you nail the timing.

P.S. If you need to pretend it’s healthy throw in some token baby spinach when you add the pasta to the eggs.

Suzanne W · Answer

Cheesy Tuna and Tomato Orzo Recipe: No chopping and most of the ingredients can stay in your pantry. My 4 year old likes it too.

Ashley · Answer

Crispy Halloumi With Tomatoes and White Beans Recipe: so delicious, and I generally have all the ingredients on hand

Amy · Answer

20-minute summer sauté: I like to add in tortellini!

alexa · Answer

Kale and Brussels Sprouts Salad With Pear and Halloumi Recipe: we make this once a week. the recipe is great as is, but we often just sub whatever fruit and nuts we have at have home. some favorite combos are hazelnuts w/ plums and pistachios w/ pomegranate seeds.

Zoe · Answer

Stir-fried Pork Mince & Cabbage with Spicy Miso Sauce: bonus points for consisting of two of the cheapest things at the supermarket. i make lazy versions of this all the time depending on what i have on hand

JaperMoon · Answer

Spring Tofu Soup: Another Allison Roman banger.

I like to add rice noodles or any grain.

Allison · Answer

Veggie mix + eggs + goat cheese: Discovered this combo by accident and it’s become the breakfast of my dreams.

Make a big batch of sautéed veggies (summer squash, zucchini, frozen corn, and red onion is my go-to).

Pair with eggs any style.

Top with crumbled goat cheese or feta.

Repeat forever.

Sarah C · Answer

Soy Sauce Noodles with Cabbage and Fried Eggs by Hetty Lui McKinnon on New York Times Cooking: Cheap, easy, quick, filling, and comforting. My advice: Use a wok, swap the order of steps 2 and 3, and prepare the eggs in their own separate frying pan.

Rob · Answer

Crispy Gnocchi With Sausage and Broccoli Recipe: Comes together in minutes, feels hearty, my kids will eat it, good leftovers.

Spring Peeper · Answer

Miso Peanut Ramen Bowls: So good, so easy, so comforting. We don’t make the tofu crumbles, just slice tofu and add two soft* boiled eggs. We ladle out two bowls for our toddlers then add the curry (Mae Ploy, goated). This had become my go to neighbor food delivery, and a weeknight staple. It’s easy to make vegetarian and vegan if you sub the better than boullion for a veggie broth alternative.

Jess · Answer

Silken Tofu with Spicy Sauce: 5 min silken tofu (I also add slices of avocado on top for extra creaminess and healthy fats as well as thinly sliced persian cucmbers)

Casson · Answer

Sicilian-Style Citrus Salad Recipe: Delicious salad, easy to make and looks beautiful on a table. Make it with a roast chicken for a perfect winter meal.

Hannah · Answer

beet salad: With whatever nuts/herbs/other stuff is on hand and a fridge vinaigrette. Can have greens or just beets, I play fast and loose with this one. Precooked beets make it speedy!

Sophia Lucchesi · Answer

Alexandra Cook’s Instant Pot Chicken Tinga: So fast, easy, and delicious. An excellent base for chicken tortilla soup!

Martha · Answer

Smitten Kitchen garlicky broccoli rabe: I’ll be honest idk what broccoli rabe is so I use kale and it is delicious

Marygrace · Answer

Crunchy Cabbage Lunch Salad With Miso-Ginger Dressing: It's cool and refreshing and really good for when it feels like a steam bath outside. Plus it holds in the fridge all week so you can prep it on the weekend and have it for lunch every day.

Spines, Flicks, and Wax · Answer

Black Beans and Cheese Tacos: I use a quicker version of this recipe:

1 15 oz. can of black beans

2-3 corn tortillas

1 16 oz bag of your favorite cheese

Pico de gallo or jarred salsa, optional

Preheat oven to 400 degrees. Cook canned beans on stove top.

Sprinkle cheese on tortillas and, once oven is ready, place directly on middle rack (I place another pan underneath to catch extra cheese), cook tortillas until cheese is melted (about 5-7 minutes).

Remove tortillas from oven. Scoop beans, sprinkle extra cheese and salsa (if using) on top.

My go-to for myself and my kids if we are hungry and need food quick 😊

Kristin · Answer

The No-Cook Trader Joe's Dinner I'm Making on Repeat: I have had this on repeat since discovering it

Kate · Answer

kimchi tuna fish salad on toast: open a can of tuna, chop up some kimchi, mix in kewpie and rice vinegar, add a chopped scallion in top, then call it a day.

(If you’re being fancy, grate some cheddar and put it under the broiler!)

Claire · Answer

Tinned Fish Hand Rolls: No heat required! (Just a rice cooker…) Bonus: my kid loves these and the whole choose-your-own-adventure assembly process

Also a great vessel for leftover fish or other proteins.

Claire · Answer

Ginger-Garlic Shrimp With Coconut Milk Recipe: I usually toss in a bunch of broccoli or whatever other veggies I’ve got in the fridge too. So fast, so delish, and my 5yo loves it. Don’t skimp on the toppings.

JV · Answer

Melted Cheese On A Plate: Do what I say: slice of Swiss cheese on a plate, you know your microwave but think: 30 seconds heat and then cool, and eat.

Vickie · Answer

Ground beef pasta with jarred sauce + kale:

Sauté ground beef with some onion or garlic

Add jarred pasta sauce, I like Monte’s and Rao’s

Rip up a bunch of kale and add to the sauce (I like to include the stems for crunch) and let simmer while you cook pasta

Add cooked pasta to the sauce

Grate fresh parm and add some chili flakes

Vickie · Answer

Leftovers salad: A non-recipe recipe that I deploy when I have bits and bobs of various things in the fridge:

Torn up greens

Whatever herbs are about to go bad (usually basil)

A mix of roasted or fresh vegetables I need to use up

Pre-cooked protein, I am lazy and just buy grilled chicken breast from Whole Foods most of the time

pickled onions

Cheese or avocado

Salt, pepper, splash of fancy vinegar if it seems dry

Crushed pita / tortilla chips from the bottom of the bag

Jamie · Answer

Sheet-Pan Baked Feta With Veggies: Yasmin Fahr is a genius for this one. Couldn’t be easier, couldn’t be yummier. Have been making this with insane frequency for years, and no plans to stop any time soon!

Vanessa · Answer

5-Minute Tuna Rice Bowl: Sushi rice, tuna, cucumbers + usually mayo, soy sauce, chili crunch or sesame oil. Sprinkle sesame seeds and/or crispy onions.

Sophie · Answer

Tasty Bite Madras Lentils and Green Rice: Batch cook a pot of basmati with pumpkin seeds and coriander chutney to taste. layer with the lentils, shredded cheese, maybe some pickled onion and hot sauce. this is one of my safe foods. 100% will eat over and over again.

Elena · Answer

Rainbow Plant Life Recipes esp this Cauliflower one: Everyone I’ve made this for asks for the recipe. The sauce is sooo good I crave it. And with most of this made in a sheet pan and very little chopping involved it couldn’t be easier!

Nisha also has incredibly thoughtful meal prep plans that map out weekly meals, and all her recipes are approachable, delicious and healthy.

JZ · Answer

Putting a bunch of stuff in a bowl: More weeks than not, we have this for dinner or lunch a few times. Basically you just get a bunch of stuff that requires minimal/no prep and can be combined into a salad or bowl.

Typical ingredients, but not all at once 😂

greens

precooked beans in a pouch (I like Fillo’s)

pasta

frozen breaded chicken chucks from Costco

frozen meatballs from Costco

smoked salmon

grilled steak or chicken

pickled red onions (from a jar)

pitted olives

various cheeses

celery (easy to chop, adds a great flavor and crunch)

shredded carrots (from a bag)

other jarred/pickled things

beaucoup herbs!

various dressings (from a bottle so it’s easy or make our own)

toasted pine nuts or slivered almonds

The key is that almost none of these things need to be rinsed, chopped, or cooked before they can become dinner!

Dylan · Answer

Fancy jammy eggs : Blend greek yoghurt, minced garlic & lemon juice & capers

Boil eggs according to RecipeTin Eats method

Serve with crispy chilli oil, dill, a drizzle of extra virgin olive oil, salt & pepper

Dylan · Answer

Roasted eggplant & pickled cucumber: Add finely sliced cucumbers to a large jar with apple cider vinegar, salt, ginger, garlic, honey, fennel seeds, dill & shake. Top with boiling water and let pickle while you prepare the rest of the meal

Preheat your oven to about 200 °C & slice the eggplant long ways in half & score the inside flesh in criss-crosses

Add extra virgin olive oil, salt, pepper, garlic powder into the criss-crossed eggplant flesh & bake in a hot oven until it looks soft & juicy (about 30 mins)

Meanwhile, toast sesame seeds & flaked almonds til lightly browned then mix Greek yoghurt, lemon juice, lemon zest & honey to make a sauce

Top the eggplant with sauce & nuts

Add a side of pickled cucumbers to greens of your choice & top with spring onions

Dylan · Answer

Folded eggs with veggies: Sauté sliced mushrooms & kale in an oiled pan on medium-high heat

Add a tiny bit of butter for extra (optional) flavour & season to your liking

Whisk 2 eggs through a sieve into a lightly oiled pan on medium-high heat

Shake the pan to loosen the eggs a little, then when they begin to cook (this will happen quickly), begin gently folding with a spatula

Remove the pan from the heat just before the eggs are cooked to your preferred liking (they will continue cooking once removed from the heat)

Top with crispy chilli oil & spring onion