There are several times when we have had to order takeout after a hectic day at work because we are too exhausted to do all the chopping and prepping for a homecooked meal. There are many people who would probably cook way more often if cooking didn’t involve such elaborate preparation beforehand. On days where we have limited time in our hands, and still would like to have something to eat; we have created just the list for you. These recipes that have been especially curated for you, contain minimal requirements of prepping for any meal. These meals are curated from leftovers, pita breads, just some eggs; nothing fancy. You could have them as dinner, snacks, breakfast or lunch, that’s how versatile these recipes are! Do try them out and save some time that would have gone for prepping your meal.

Salmon Fried Rice

Ingredients:

• 3 tablespoons olive oil
• 1 cup frozen baby peas
• 2 large eggs, beaten
• 2 tablespoons low-sodium soy sauce
• 3 cups leftover rice pilaf, or cold cooked rice (can also use brown rice or cauliflower rice)
• Fried egg/Sunny side up (optional, for serving)
• 1 (7-ounce) can red salmon, drained

Preparation:

1. Get the ingredients together while searching for a heavy skillet or a wok.
2. Olive oil should be heated in a heavy skillet or wok over medium-high heat. Prior to adding the oil, make sure the wok or skillet has been heated up. Then, when you pour in the oil, the oil should be coating the bottom and sides of the pan.
3. Slowly, stir-fry the cold cooked rice or leftover rice pilaf for a few minutes to warm it up.
4. Stir-fry the frozen peas and salmon for 3 to 5 minutes, or until the peas are heated.
5. Add the beaten eggs after pushing the mixture to the sides of the skillet or wok. Avoid packing the pan too full because it would be difficult to stir-fry.
6. Stir the eggs into the rice mixture after scrambling them until they are barely set. Serve after adding soy sauce and stirring for a minute or two more.
7. You can add another fried egg on top of it for some extra protein.

Shakshuka

Ingredients:

• 1 (28 oz) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 8 eggs
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 ½ teaspoons sweet paprika
• 1 red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 3 tablespoons fresh parsley, chopped (plus more for serving)

Preparation:

1. In a large skillet, heat the olive oil over medium-high heat. Sauté the diced bell pepper and onion for about five minutes, preferably until they are tender and transparent. Stir regularly. Add the garlic and cook for another minute, stirring constantly.
2. Add the cayenne, paprika, ground cumin, chili powder, black pepper, and salt. Mix thoroughly to combine everything.
3. Stir in the diced tomatoes and liquids, and bring to an easy simmer. Lower the temperature to medium-low. Mash the tomatoes, bell peppers, and onion into small pieces with a potato masher. Simmer until the liquid is reduced by half or more, stirring periodically.

Fruity Peanut Butter Pitas

Ingredients:

• ½ medium apple, thinly sliced
• ½ medium firm banana, sliced
• ¼ cup peanut butter
• ⅛ teaspoon each ground allspice, cinnamon, and nutmeg
• 2 whole wheat pita pocket halves

Preparation:

1. Combine the peanut butter, ground cinnamon, ground nutmeg, and allspice in a small bowl.
2. Insert the apple and banana slices within the pita bread pieces.
3. You can also toast/grill the pita pocket halves in a toaster/grill to make the peanut butter more melty and gooey.

Black Bean Burgers

Ingredients:

• ½ cup small red onion, peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon + 2 teaspoons olive oil, divided
• 4 ounces white button mushrooms, finely chopped
• 1 (15-ounce) can black beans, rinsed and drained
• ⅔ cup Panko breadcrumbs
• 1 egg white
• 2 teaspoons low-sodium steak seasoning

For serving:

• Hamburger buns
• Sliced Cheese
• Fresh baby arugula
• Tomato slices
• (and/or other desired toppings)

Preparation:

1. In a large pan, heat 2 teaspoons of oil over medium-high heat. Add the onion and mushrooms, and cook for four to five minutes, stirring periodically, until the onion is transparent and tender.
2. Add the garlic and continue to sauté it for one to two more minutes, stirring now and again, until it becomes aromatic.
3. After taking the mixture off of the stove, set it aside and drain off any remaining oil or juice.
4. Use a potato masher or the back of a spoon to roughly mash the black beans in a large mixing dish while the mushroom mixture cooks.
5. Stir thoroughly until the cooked mushroom mixture, breadcrumbs, egg white, and steak spice are all combined. If the mixture appears excessively moist, use a couple of additional scoops of breadcrumbs to aid in binding.
6. With your hands, form each of the four equal parts (each will be around half a cup) into huge patties. Set aside.
7. After cleaning, put the pan back on the burner and add the remaining 1 tablespoon of oil.
8. Heat it over medium-high heat. Carefully place the black bean burgers in the pan and cook for 5 to 6 minutes on each side, turning once. You might have to do this in batches if your pan isn't large enough to accommodate all four burgers.
9. Take off the heat and serve the burgers on buns right away, garnished with fresh arugula, sliced cheese, tomato slices, or whatever else you like.

Hot & Creamy Chicken Soup

Ingredients:

• 5 cups reduced-fat milk (can also use non-dairy milk)
• 1 cup sour cream
• ⅓ cup Louisiana-style hot sauce
• 3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
• 3 cups cooked chicken, shredded (would be about a pound in total)
• Celery, sliced or cilantro, chopped (optional)
• Extra hot sauce (optional)

Preparation:

1. Combine the milk, cream of chicken soup, shredded chicken, sour cream, and hot sauce in a 5-quart slow cooker.
2. Cover and cook on low for four to five hours, preferably until heated through and flavors are combined.
3. Serve with extra hot sauce and celery on top if you like.